Wouldn't
it be lovely to be able to rely on the weather and arrange our social
lives in the certainty of knowing we weren't going to get wet through
or freeze or even need the snow boots – stranger things have
happened!
When
I was planning my menu for the supper with friends I took a risk and
decided on the safe bet, that it would probably be cool – sadly I
got that one right - typical!
Righty
ho, back to the hotpot – the meat is ready when you are. For the
gravy, use the garlic infused lamb stock – discarding any fat. If
you wished you could sauté onions and carrots, (small dice) in a
knob of unsalted butter and then add your stock – thicken with a
little slaked cornflour. Cover the lamb with your stock and
vegetables.
As
part of my prep yesterday I baked jackets potatoes – 3 medium to
large – cooled, peeled and then sliced, bagged and fridged, ready
for assembly. Grated Red Leicester cheese – 50g to sprinkle on the
top of the potatoes.
Pre-heat
your oven to 180fan/200c/Gas 6.
Layer
the sliced potatoes on the top of the lamb and stock. Season with
black pepper, then sprinkle the cheese to complete. Bake in the oven
for 35 minutes.
The
hotpot will give you four generous portions, here's one of them :
It
may not be a traditional hotpot for the purists out there but who
cares.
If
you should try this recipe I hope you enjoy it - I think it's good
any time – by the way – you can freeze any leftovers – well,
you never know.
Comfort
food is not just for winter!
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