Scous Or Scaws Traditional Hotpot Recipes

GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS

Steps:

• Preheat the oven to 180C or 350°F.
• Select a sturdy oven dish - preferably non-stick.
• Place the chicken breasts into the baking dish.
• Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
• Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
• Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
• Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
• Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
• To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
• Serve as before.

CORONATION STREET BETTY'S HOTPOT

Steps:

• Preheat oven to 325°F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
• Sear the meat and continue frying until nicely browned.
• Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
• Turn down the heat to medium.
• Fry the onions in the pan juices, adding a little more butter if necessary.
• When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
• As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
• Gradually add the rest of the liquid.
• Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
• Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
• Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
• Dot the top layer of potato with the remainder of the butter.
• Cover the dish and place on the top shelf of the oven for 2 hours.
• Uncover and cook for a further 30 minutes.
• If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
• Serves 4.
• Great Potatoes Kathleen Sloan-McIntosh.

SCOUS OR SCAWS (TRADITIONAL HOTPOT)

Steps:

• This is best prepared the night before.
• Place the meat in a casserole, add water and boil for 1-1 1/2 hours. Take off the heat and leave to cool. When cool, skim off all fat.
• Bring to the boil again and add worcester sauce, mushrooms, potatoes, carrot turnip, parsnip, onion, leeks, sweed, stock cubes, tomato puree and peas.
• Simmer for about 2 hours and check seasoning occasionally. Top up occsionally with boiling water.
• Serve with red cabbage and triangles of bread.