Saturday, 18 May 2019

Quick and easy hot-pot

I wanted something relatively healthy but that didn't take too much effort for yesterday's tea so reached for the freezer stores to rustle this up. One that can be easily adapted depending on what you have to hand or your preferred flavours

Veggie Sausage Hotpot
What I used:
1 pack of Cauldron's Cumberland veggie sausages
About 300g frozen mixed summer veg (I used a bought ratatouille mix of courgette, aubergine, tomatoes, peppers and onions as we'd used up our own supplies)
c. 6 chestnut mushrooms quartered
c. 250ml mixed passata and water
2 tablespoons mixed herbs,
1 teaspoon onion powder
black pepper & garlic powder to taste
About 250g potatoes sliced very thinly and par-boiled

What I did:
Put about a tablespoon of oil into a square baking dish (about 8inch square 1 inch deep).
Slice each sausage into 4 chunks and put them in the oven at gas mark 6 for about 15 minutes until they start to brown. Add the mushrooms and leave in oven for about another 5-10 minutes.
In a separate pan mix the defrosted and warmed through veg, the passata, herbs and flavourings with enough water or stock to make a pourable sauce that will cover the sausages and fill the baking dish. Pour into the baking dish and level off.
Layer the par-boiled potato slices on top of the sausage and veg until covered  and bake on Gas mark 6 for about 30 minutes with a foil cover on then for about 15 minutes more until the potatoes are golden and crispy.

Put any leftover potato slices into a foil parcel with a little bit of oil, some black pepper and garlic powder. Fold the foil over and pop in the oven with the bake to serve on the side.

1 comment:

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