Lancashire Hotpot (and pics of birthday cakes)
And finally she remembers to take a picture of her dinner to post here. This was pretty good. I always thought vegetarian Lancashire hotpot would be a bit bland but thanks to a recipe from the wonderful Simon Rimmer this was delicious. Unfortunately it's not the prettiest dish in the world so I've posted some pics of vegan birthday cake I made for my housemate to prove I can do pretty as well :)
Sauce
1tbsp vegetable oil, for frying
1 onion
1 clove garlic, finely chopped
2 tbsp tomato purée
1 splash soy sauce
200ml madeira
200ml vegetable stock
2 tbsp pearl barley
For the vegetables
200ml vegetable stock
3 parsnips, chopped
3 carrots, chopped
5 sticks celery
4-6 baking potatoes, peeled and thinly sliced on a mandolin
1 tbsp thyme, chopped
150ml olive oil
pickled beetroot, or red cabbage to serve
1. For the sauce: heat the oil in a large pan and fry the onion and garlic until soft. Add the tomato purée and cook for 5 minutes. Add the soy sauce and Madeira bring to the boil, and then add the stock and barley. Simmer for 25 minutes until the barley is soft.
2. For the vegetables: heat the stock in a pan and bring to the boil. Add the parsnips, carrots and celery to the pan and cook until tender, then remove from the pan. Cook the potato slices until tender and remove from the pan.
3. Preheat the grill.
4. Assemble the hot pots by layering the parsnips, carrots and celery in individual pie dishes. Spoon over the sauce then add the thyme. Toss the potatoes in the olive oil, season well with salt and pepper then layer on top of the vegetables.
5. Put under the hot grill until the top is browned.
6. Serve with pickled beetroot or red cabbage.
a href="http://s799.photobucket.com/albums/yy274/Samwhyte_bucket/Lancashire%20Hotpot/?action=view¤t=Photo45.jpg" target="_blank">
... and cake
a href="http://s799.photobucket.com/albums/yy274/Samwhyte_bucket/Lancashire%20Hotpot/?action=view¤t=Photo36.jpg" target="_blank">
Sauce
1tbsp vegetable oil, for frying
1 onion
1 clove garlic, finely chopped
2 tbsp tomato purée
1 splash soy sauce
200ml madeira
200ml vegetable stock
2 tbsp pearl barley
For the vegetables
200ml vegetable stock
3 parsnips, chopped
3 carrots, chopped
5 sticks celery
4-6 baking potatoes, peeled and thinly sliced on a mandolin
1 tbsp thyme, chopped
150ml olive oil
pickled beetroot, or red cabbage to serve
1. For the sauce: heat the oil in a large pan and fry the onion and garlic until soft. Add the tomato purée and cook for 5 minutes. Add the soy sauce and Madeira bring to the boil, and then add the stock and barley. Simmer for 25 minutes until the barley is soft.
2. For the vegetables: heat the stock in a pan and bring to the boil. Add the parsnips, carrots and celery to the pan and cook until tender, then remove from the pan. Cook the potato slices until tender and remove from the pan.
3. Preheat the grill.
4. Assemble the hot pots by layering the parsnips, carrots and celery in individual pie dishes. Spoon over the sauce then add the thyme. Toss the potatoes in the olive oil, season well with salt and pepper then layer on top of the vegetables.
5. Put under the hot grill until the top is browned.
6. Serve with pickled beetroot or red cabbage.
a href="http://s799.photobucket.com/albums/yy274/Samwhyte_bucket/Lancashire%20Hotpot/?action=view¤t=Photo45.jpg" target="_blank">
... and cake
a href="http://s799.photobucket.com/albums/yy274/Samwhyte_bucket/Lancashire%20Hotpot/?action=view¤t=Photo36.jpg" target="_blank">
