Beanbeefhotpot Recipes

Steps:

• Heat oil in a pan and cook onions, stirring 4-5 minutes.
• Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour.
• Add kidney beans & salsa and simmer for a further 30-25 minutes.
• Serve over rice or on its own with some crusty bread.

Steps:

• For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
• Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
• Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
• For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
• For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
• Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
• Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
• Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
• Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
• Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.

Steps:

• Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
• Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
• Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
• Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).

Steps:

• In a large stockpot, cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes, until the capsicum has blackened around the edges.
• Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
• Add the bay leaf and thyme and other spices and cook for another 5 minutes.
• Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
• Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
• Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.

Steps:

• In a large casserole, fry the sausages until brown all over - about 10 mins.
• Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

Steps:

• Heat a little oil in frying pan & brown stew meat along with onions & carrots, leek & swede to soften slightly.
• add beef stock, worcestershire sauce, all herbs, salt & pepper, tomato puree & ale, stir adding flour to thinken and simmer for 5-10 mins.
• Transfer into large casserole oven dish.
• Blanch the sliced potatoes in a pan of boiling water for 3-5 mins, drain.
• Layer sliced potatoes onto beef casserole mix.
• Brush the potatoes with melted butter.
• Cover up & bake for 1 hr.
• Remove the hot pot from the oven.
• Uncover & brush the potatoes again with melted butter.Return to the oven for a further 15mins, uncovered, to brown the potatoes.
• Serve garnished with parsley.
• Tip; sprinkle grated cheddar on top of the potatoes 5 mins before cooking time is complete....yummy.

Steps:

• Preheat oven to 325°F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
• Sear the meat and continue frying until nicely browned.
• Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
• Turn down the heat to medium.
• Fry the onions in the pan juices, adding a little more butter if necessary.
• When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
• As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
• Gradually add the rest of the liquid.
• Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
• Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
• Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
• Dot the top layer of potato with the remainder of the butter.
• Cover the dish and place on the top shelf of the oven for 2 hours.
• Uncover and cook for a further 30 minutes.
• If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
• Serves 4.
• Great Potatoes Kathleen Sloan-McIntosh.

Steps:

• Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
• Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
• Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.

Steps:

• Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
• Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
• Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
• Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.