Some ideas for cooking at holiday home
Lancashire Hot Pot
without lamb
- metal stew pot
- oil (sunflower)
- 500gms mince beef (make into balls)
- medium onion (diced)
- large carot (chunky)
- tyme (herb)
- rosemary (herb)
- pinch pepper ( )
- pinch salt ( )
- Cube stock ( )
- marmite ( )
- 2 worcester sauce ( )
- large miras potatoe ( )
- 2 plain flour ( )
- 1 Garlic paste ( )
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roll mince into small balls
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Fry off with onions to Golden brown
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Cook off carrot chunks microwave in water 6 minutes
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Make 300ml stock and add plain flour 3 tablespoons, garlic paste to meat balls and carots and onions.
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Sliced potato 5mm thick, layered on top of beat balls and gravy
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Cook in oven for 30mins low heat gas mark 4 covered.
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uncover cook for hour till potatoes crisp.
Chicken Tikka Masal
curry
The tikkas need to marinate for six to eight hours. Serve with Indian breads or rice. I prefer chicken thighs but you may use breasts if you wish.
Serves 4–6
For the chicken tikka
boneless, skinless chicken thighs or breasts 675g, cut into 2½cm chunks
salt 1¼ tsp
lemon juice 3 tbsp
root ginger 1 tbsp, peeled, finely grated
garlic 2 cloves, finely grated or crushed
ground cumin 1 tsp
paprika 1 tsp
chilli powder ½–¾ tsp
whipping cream 6 tbsp
garam masala ½ tsp
olive or sunflower oil 3 tbsp