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Recipes

BEEF HOTPOT – 10 PORTIONS

Beef 1kg
Onions 250g
White stock 625ml
Potatoes (prepared) 1kg
Parsley (chopped) 10g
Margarine 25g
Salt
Pepper

1. Cut the beef into 25mm dice
2. Peel and slice the onions
3. Season the meat and mix it with the sliced onions and half of the parsley
4. Slice the potatoes 3mm thick, wash them in cold water and use half of them to line the bottom of a baking dish or pie dish.
5. Put the meat and onions into the dish and cover with the remaining sliced potatoes
6. Half fill the dish with stock, brush the surface of the potatoes with melted margarine, bring to the boil on top of the stove and bake in an oven at 180º for about 2 ½ hours until the meat is tender.
7. Press the potatoes down occasionally to prevent them from drying out.
8. Remove from the oven, skim off any surplus fat and serve garnished with chopped parsley.

Item Energy Value Protein Fat Carbohydrate

MJ/100g g/100g g/100g g/100g
Beef Hot Pot 0.70 12.4 8.0 11.8

LANCASHIRE HOT POT (Alternative) – 10 PORTIONS

Lamb 1kg
Potatoes (prepared) 1kg
Onions 200g
White stock 1 ltr
Salt
Pepper
Parsley (chopped)

1. Cut the lamb into 15mm dice
2. Peel and finely shred the onions and slice the potatoes 3mm thick.
3. Place a layer of potatoes and onions in the bottom of a baking tray
4. Season the meat and place it on the potatoes with the rest of the onions and chopped parsley.
5. Cover neatly with the remaining sliced potatoes.
6. Half fill with white stock and bring to the boil
7. Brush the top with melted margarine
8. Place in an oven at 200º to cook for about 1 ½ hours
9. Press down the potatoes occasionally with a slice to prevent them from drying out.
10. Remove any surplus fat from the surface and serve garnished with chopped parsley.

Item Energy Value Protein Fat Carbohydrate

MJ/100g g/100g g/100g g/100g

Lancashire Hot Pot 0.52 9.7 4.6 11.3

IRISH STEW – 10 PORTIONS

Lamb (boneless) 1kg
Onions 200g
Potatoes (prepared) 1.2kg
Bouquet garni 1 small
Salt
Pepper
Parsley (chopped)

1. Cut the lamb into 25mm dice, peel and shred the onions.
2. Place the lamb in a saucepan, cover it with water and bring to the boil. Skim, add the seasoning and bouquet garni and simmer for one hour.
3. Add the shredded onions and continue to cook for a further hour.
4. Add the potatoes, cut into even sized pieces and continue to simmer until all the ingredients are cooked.
5. Remove the bouquet garni and skim if necessary.
6. Place the meat into a warm serving dish, arranging the potatoes on top, pour the cooking liquor over, garnish with the parsley and serve.

Item Energy Value Protein Fat Carbohydrate

MJ/100g g/100g g/100g g/100g

Irish Stew 0.95 16.2 14.4 8.9

PASTRY CREAM – 1 LITRE

Milk 650ml
Flour 60g
Sugar 200g
Eggs 7
Vanilla essence

1. Separate the egg yolks from the whites
2. Mix the yolks, sugar and essence in a basin with 60ml of milk
3. Add the flour and mix all the ingredients together.
4. Boil the remainder of the milk and stir into the mixture
5. Return to the saucepan and bring to the boil, stirring constantly
6. Allow to cool and use as required.

Item Energy Value Protein Fat Carbohydrate

MJ/100g g/100g g/100g g/100g

Statistics not available

POACHED DARNES, TRONCONS, SUPREMES – 10 PORTIONS

Darnes, troncons, supremes 10x 125g
Lemon 1
Salt
Parsley

1. Place the fish in a fireproof dish and barely cover with salted water and lemon juice
2. Bring to the boil and skim
3. Simmer for about 5 minutes until cooked
4. Garnish with parsley and a wedge of lemon

This method is suitable for:

Darnes of cod, haddock, salmon
Troncons of turbot and halibut
Supremes of turbot and halibut

Item Energy Value Protein Fat Carbohydrate

MJ/100g g/100g g/100g g/100g

Haddock Poached 0.40 15.5 3.3 1.0
Cod Poached 0.27 12.4 1.3 1.0

BEEF PATTIES – 10 PORTIONS

Lean beef 600 g
Onions 50 g
Breadcrumbs or rusk 125 g
Egg 1
Cold water 25 ml

1. Mince the beef through a fine plate. Peel and roughly
   chop the onions and cook them in hot oil without
   colouring. Allow to cool.
2. Add the onions and other ingredients to the meat,
   season, mix thoroughly, divide into 10 equal portions
   and mould into medallion shapes.
3. Grill or shallow fry in hot oil reducing the heat after
   colouring.
4. Serve in a toasted bap, garnish with pickle or fried
   onions.

Item Energy Value Protein Fat Carbohydrate

MJ/100g g/100g g/100g g/100g

Beef Patties 1.24 6.7 20.0 24.3

VEGETABLES – 10 PORTIONS

Agreed: frozen variety to be procured from a local source, for example Waitrose/Tesco or similar.

Item Energy Value Protein Fat Carbohydrate

MJ/100g g/100g g/100g g/100g

Vegetables Mixed
Frozen 0.30 4.0 0.0 14.4

WHITE BEEF STOCK (Supplementary recipe)

3 LITRES

Beef bones 2 kg
Water 5 ltr
Onion (studded with cloves) 100 g
Carrots 100 g
Leeks 50 g
Celery 50 g
Bouquet garni 1 small

1. Saw the bones into 10 cm lengths and place them in a
   saucepan.
2. Cover with cold water, bring to the boil, skim and
   simmer for 4 hours.
3. Add the peeled whole vegetables and bouquet garni and
   allow to simmer for a further 2 hours.
4. Skim, strain and use as require

European Union. Investing in your future.

HOTPOT – A partnership project between Polytechnique La Salle Beauvais and the University of Brighton selected under the European Cross-border Cooperation Programme INTERREG IV A France (Channel) – England, co-funded by the European Regional Development Fund (ERDF)

http://www.interreg3.com/EN/homepage.asp

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