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| My hotpot hits the right spot |
These slow-cooking recipes are ideally
made just before Christmas, frozen and reheated again when you have
run out of seasonal cheer, writes Clare Latimer
NOW that Christmas is just around the corner, many of us will
be rushed off our feet. To still keep the standard of good cooking
at home I suggest that you knock up these slow cooked dishes.
They are quick to prepare, can be left in the oven for quite a
few hours and then just reheated in portions if everyone is coming
and going with no time for proper meal times. Freeze any left
overs and again just thaw and reheat for a good home-cooked main
course when you have run out of cooking energy.
Winter Lamb Hotpot
Long slow cooking really brings out the flavours in this dish
and the topping gives the lovely vegetable taste. If you have
some fresh rosemary growing in the garden remember it is still
good to go out and pick at this time of year. I would serve this
with light fluffy mashed potatoes and freshly chopped parsley.
Serves 4
Ingredients
600g of lamb neck fillet, trimmed and chunked;
Two tablespoons of white flour;
Salt and freshly ground black pepper;
Two tablespoons of cooking oil;
Two onions, peeled and sliced;
Two cloves of garlic, peeled and chopped finely;
Two sticks of celery, sliced;
125g of button mushrooms, sliced;
A little thyme or oregano;
500ml of meat stock;
One medium potato, peeled and sliced thinly;
Half a small celeriac, peeled and sliced thinly.
Method
Preheat the oven to 150C/300F/Gas 2. Put the lamb, flour, salt
and pepper into a clean plastic bag and shake well to coat the
meat. Heat the oil in a large heavy based saucepan, add the onion
and garlic and cook gently for five minutes. Add the meat and
brown on all sides. Add the celery, mushrooms, herbs and stock
and stir well.
Even off the surface and then layer over the slices of potato
and celeriac. Cover with the lid and cook for one-and-a-half hours
then remove the lid and cook for a further one hour, or until
the topping is crisp and golden. Leave to rest for 15 minutes
before serving.
Daube of Beef
Any meat can be used for this dish but beef is the most traditional.
Again long slow cooking infuses all the delicious flavours and
it even improves on reheating. Chuck steak is fine but if you
can get shin of beef the bones add a really good rich taste to
the dish.
Serves 6
Ingredients
1.5kg of shin of beef or chuck steak, cut up;
Two tablespoons of flour;
Salt and freshly ground black pepper;
Two tablespoons of olive oil;
Two rashers of bacon, cut up;
One onion, peeled and sliced;
One carrot, sliced;
One parsnip, peeled and chunked;
Four cloves of garlic, peeled and chopped;
One cinnamon stick;
Bouquet garni or fresh herbs;
Four strips of orange peel without the pith;
Two tablespoons of tomato puree;
A third of a bottle of red wine.
Method
Preheat the oven to 150C/300F/Gas 2. Put the meat, flour, salt
and pepper into a clean plastic bag and shake well to coat the
meat.
Heat the oil in a large heavy based saucepan and brown the meat
well.
Remove the meat and then brown the bacon, onion, carrot, parsnip
and garlic.
Put back the meat and then add all the other ingredients and stir
well. Cover and cook in the oven for two-and-a-half to three hours
or until the meat is very tender.
Check seasoning and serve after resting the dish for about 15 minutes
or more.
Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk
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