Fire Pot Recipes
FIFTEEN MINUTE FIRE POT
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the pot to boil with the water, salt and sliced ginger, covered with a lid. Arrange beef slices at the side of 4 individual plates. Pat scallops dry, discard crescent-shaped membrane and add to the plates. Cut bean curd in large cubes and add also to the plates. Discard stems from spinach and pile on plates. If using watercress, rinse the bunches, shake dry and twist off the stems. Pile leaves on the plates. Trim bok choy, cut in 1 inch slices and pile also on the plates. Trim and add the scallions. Chop the coriander and put in a small bowl to be added to the firepot with the rice noodles.
- For the sauce: stir together the sesame paste, soy sauce, chili paste and vinegar and adjust proportions to your taste. Put in 4 individual bowls. Transfer the pot to the table burner. Set plates of meat and vegetables at each place, with chopsticks and a bowl of sauce.
- Towards the end of the meal, add rice noodles and coriander to the pot and simmer 1 minute until just tender. If your firepot loses too much heat during the meal, add all the remaining ingredients and return the pot to the stove to finish cooking.
POT AU FEU (POT ON THE FIRE)
This is one of my contributions for the French region in the Zaar World Tour. I haven't tried it yet but I plan to soon and I think it would be a nice dish to serve in the Fall. History: Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, one can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail) which have either marrow or cartilage (or both, depending on which bones are used), vegetables (such as carrots, onions, leeks, turnips) and spices. Due to concerns about CJD, this recipe excludes bones.
Provided by Little Bee
Categories One Dish Meal
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proofed casserole or even better into a slow cooker.
- Briefly fry bacon, onions, garlic, carrots, than add tomatoes, leek and beef stock. Bring to the boil and add to casserole or slow cooker.
- Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone.
- Serve with potatoes (boiled or fried).
- Notes:.
- Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
- Pot au Feu is often served with mustard and course salt.
- After removing and serving the meat and vegetables, there will be a delicious sauce left over. This can be used for making soup, as a base for a sauce or for cooking vegetables inches.
- For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding herbs.
Nutrition Facts : Calories 2791.2, Fat 277.2, SaturatedFat 112.1, Cholesterol 390.1, Sodium 802.6, Carbohydrate 32.5, Fiber 6.8, Sugar 14.6, Protein 41.3
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