Hope you have all had a great Easter break and are looking forward to the term ahead. I have seen a few emails from the ‘French Onion Chicken’ recipe that I did and it seems that people were pleased with their results.
This week we have a take on an English classic – The Hotpot
Diced beef or Braising steak (cut into cm pieces)
2 mixed peppers
Can of Stout
Handful of potatoes
Chop the courgettes, peppers, onions and carrots and put into a pan (medium high heat) with a little olive oil and allow them to soften.
Once softened, add the whole can of stout and simmer for 10 minutes (this will allow the alcohol to evaporate)
Add your diced beef and season with salt and pepper. Add in your tinned tomatoes too. Cover and simmer for 5 mins.
Transfer to oven proof dish (or leave in pan if it is ovenproof) and put into oven for 1 hour at 180 degrees.
Just before the hour is up, chop your potatoes into half cm slices and boil for 10 minutes.
Drain your potatoes and layer them across the top of dish. Brush with a little olive oil for a golden crispy top. Place in an oven at 200 degrees until potatoes are golden (approx. 40 minutes)
Serve and enjoy.