Irishhotpot Recipes

DUBLIN CODDLE (POTATO, SAUSAGE AND BACON HOT POT)

Steps:

• Preheat oven to 300 degrees.
• In a large, oven-proof pot with a lid, brown the sausages and bacon until sausage is browned and bacon is just crispy. Drain briefly on paper towels and remove most of the grease from the pot. If desired, cut the sausages into large chunks.
• Layer the ingredients in the same pot as follows: half of the onions, bacon, sausage and potatoes. Sprinkle with half of the parsley. Season generously with salt and pepper. Repeat with the remaining half of the ingredients.
• Pour the beef broth over the top. On the stove top, bring the liquid to a boil. (You may not be able to see the broth in the bottom of the pot, but you'll be able to hear when it boils).
• Remove from heat and cover the pot. Put the covered pot in the oven and cook for at least three hours (or up to 4 or 5 hours).
• About half-way through cooking, check the pot and add more water if necessary. There should be about an inch of liquid in the bottom of the pot at all times.
• Serve with bread for mopping up the juices.

EASY LANCASHIRE HOTPOT

Steps:

• Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
• Remove the hotpot from the oven and let rest for about 10 minutes.
• Serve and enjoy.

BEEF HOTPOT

Steps:

• Preheat the oven to 170C/325F/Gas 3.
• Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)
• Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.
• Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.
• Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top.
• Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine.

THE IRISH POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.