Meat and Vegetable Hotpot with Dumplings

Meat and vegetable hotpot in a casserole dish

HOTPOT AND DUMPLINGS RECIPE

Haven’t had this for a while, when I lived at home, my mother always used to make this every now and then. I loved it. You get nice soggy dumplings with a crispy top. The dish is filled up with plenty of meat and vegetable mixture for you to enjoy.

It’s a big recipe and easily feeds 4-6 people. Or 1 person for 4-6 meals if you live alone. I haven’t tried using Frozen mix veg, I’ve always used tinned. Should taste the same though

The Hotpot tastes nicer the next day because the Beef Stock thickens up. You can reheat it from cold (about 5 mins in the Microwave with a cover). I can’t remember if you can eat it from frozen too but I’m sure I’ve tried before. If you do this let me know if it works.

 



Ingredients:

  • 2 tins of mixed vegetables (49p each – £0.98)
  • 4-5 large potatoes (£1)
  • 2 onions (£1)
  • 1 tin of corned beef (£1.49)
  • 1 tin of stewed steak (£2)
  • 3 Oxo Cubes (£2)
  • 1 box of Atora BEEF Suet (haven’t tried with veg suet) + 400g of S.R Flour (£2)

Prices of items approximately in brackets.

Total Cost approx £10.50 – £1.75 per portion. The oxo cubes are priced for a box of 20/40 so actually this is cheaper. I’m just assuming someone is buying all from scratch

Preparation

  • Slice up potatoes and dice veg
  • Add all to a 4.5 Litre casserole dish or tin
  • Bottom of dish add layer of sliced potatoes
  • On top of this, add 1 diced onion
  • Then 1 tin of mixed veg
  • Then 1 tin of stewed steak
  • Add a new layer of sliced potatoes
  • Add another diced onion
  • Add another tin of mixed veg
  • Add the tin of corned beef
  • Cover in sliced potatoes
  • Boil up 1 litre of water, add 3-4 oxo cubes and pour over mixture
  • The water should be just under the top layer of sliced potatoes

Cooking:

  • Place the casserole dish in the oven (Temp 180’c – Fan oven) with the lid on
  • After 60 mins, remove the lid, cook for 30 more mins
  • Whilst cooking mix up dumplings – make them about the size of golf balls. The dumpling mixture shouldn’t be “tacky”, it should have the resemblance of a cold/wet playdough that doesn’t stick to anything. If it’s like this, just dry it up with some flour, if it’s crumbly, add a bit of water at a time
  • After 30 mins, remove the casserole dish, add the dumplings
  • Cook for 30 mins more then enjoy

 

Optional Extra:

  • Add Tomato Sauce to wind people up
Home made Hotpot filled with Goodness

Hotpot topping

Home made Hotpot on a plate

Hotpot served up

Home made hotpot with Tomato Sauce

Tomato Sauce annoys a lot of people

 

If you would like to try out this recipe, I’ve attached a PDF version – Hotpot Recipe PDF

 



100% Beef – Belly Buster Burgers

Decided to post a recipe for one of the beef burgers I like to cook that I made up which I call my 100% Beef – Belly Buster Burger. Nothing but a few simple ingredients and 100% Beef Mince. These are about 1″ thick, because I like wholesome burgers and don’t have a proper burger press, although they would do nice inside of a meatball for spaghetti bolognese too

Belly buster

Belly buster

 

 

 

 

 

 

 

 

 

INGREDIENTS

  • 2 Eggs (Normal supermarket sizes)
  • 750G of Low-Fat Beef Mince (I use Asda’s less than 20% fat version)
  • 2 TBSP Oregano
  • 1 TBSP Sesame Seeds
  • 1 TBSP Tomato Sauce (Heinz)
  • 1 TBSP Worcester Sauce (Lea & Perrins)
  • 1 Garlic Clove (Finely chopped)
  • 1 Onion (Finely chopped)
  • 2 Leek Stalks (Finely chopped)
  • 1/2 – 1 Cup of Breadcrumbs (I used Paxo Golden)
Take a bite from my 100% beef, belly buster burger perfect for BBQ's ;o)

Take a bite from my 100% beef, belly buster burger perfect for BBQ’s ;o)

 

 

 

 

 

 

 

 

 

 

METHOD

  1. Empty the Beef Mince packet into the bowl remove the thin paper
  2. Add the finely chopped onion and leeks
  3. Add all the other ingredients
  4. Mix everything together with your hands insuring it’s evenly mixed
    1. If you find the mixture is a little “wet”, add a few more breadcrumbs
    2. The mixture should be moist, but shouldn’t leave residue on hands
  5. Add to a Grill (Medium Temp) or BBQ and cook for desired time until desired consistency reached. I like mine brown all the way through, and it takes about 15 mins. Normally I just cut them with a knife and check before I serve them
  6. Serve in a white bun, add whatever garnish. Normally I use a few pieces of lettuce, and some grated or sliced red Leicester cheese as it brings out the flavouring. I then add some tomato sauce

These burgers are about 1″ thick. You can make them thinner if desired.The recipe will make approx 6 x 1″ thick burgers. If you’d like to make the burgers a bit more juicier, you can add in a mixture of pork mince. This makes them juicier

Enjoy!

Victoria Sponge with Buttercream Icing

INGREDIENTS

  • 225G Butter or Margarine
  • 225G Sugar
  • 225G Self-Raising Flour
  • 4 Eggs

INGREDIENTS {FOR ICING}

  • 200G Icing-Sugar
  • 100G Butter
  • 300G Jam (Strawberry / Raspberry)
  • Toppings (optional)

PROCEDURE

  1. Heat the oven to 160’c (Fan Assisted) or appropriate temperature
  2. Whilst oven is heating, grease and flour two 8″ circular baking tins by smearing butter/margarine all over them, then sprinkle some flour on it and shake the excess back into a tub. This will aid removal
  3. In a large bowl, mix the 4 eggs, butter, sugar and flour with a whisk at high speed until it is all mixed together. This should take no longer than 30 secs to a minute
  4. When all mixed together, using a a scoop (preferably silicone / plastic) for non-stick seperate the mixture between the two tins
  5. When oven heated up, place the two cake tins into the oven for 30 minutes
  6. After 30 mins, remove the cake tins and place on a wire rack. Whilst the mixture is still hot, slide your spatula around the edges of the tin. Leave it to cool for 5 mins
  7. After 5 mins, turn the tins upside down and pat the back of them into your hands (with oven gloves on). Then when they fall out, put the bases of them downwards to cool on a wire rack
  8. When cooled on a wire rack. Turn one surface face down onto a plate. Spread jam in the middle of the cake, then layer the other piece of cake flat side first on top of the jam so it is all uniform
  9. Mix up the butter-cream recipe, adding a little hot water to make it a quick paste that mixes easier and spread it over the top of the cake. Decorate as desired
  10. Once it has been done, put in the fridge to rapidly chill, or leave out to cool naturally. Personally, fridge taste nicer with cold butter cream. Once ready cut into sections of 2-3 slices per cake quarter as the mixture is very rich and enjoy

 

COMMENTS

Whilst writing the recipe, I thought about “ice-cold” butter cream. I’ll experiment on using crushed ice (maybe 1-2 pieces) instead of hot water with the recipe to see if it tastes any better. Probably not but it’s worth experimenting to see what works well

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