Friday, 29 March 2013

Recipe of the Week - Coronation Street Hot Pot


SC Coronation St Hot Pot

Coronation Street Hot Pot
Serves 4 to 6


I’m not a Corrie watcher, but I have in-laws that are, and I have been in enough houses of people who do watch the show over the years to have noticed something. In the pub on the show (the name escapes me) there always seems to be a pot of a Lancashire Hot Pot bubbling away for feeding the hungry pub goers. I can imagine they'd have one for sure over the Easter weekend!! 

This image must have stuck with me as when I was brainstorming for ideas of recipes to make in the slow cooker this one jumped out from the depths of my memory. I did have to Google to find out what was in a Lancashire Hot Pot, and have changed it a bit to make it vegan friendly, and delicious.

Hints - 
  • Slice your potatoes using a mandoline to get uniform slices if you have one. Otherwise use a sharp knife and a steady hand.
  • If you would rather not make the thick gravy to serve over the stew, and have as a more liquid stew then this is fine too, just omit the steps after the stew is finished cooking.

Notes - 
  • Rutabaga is also known as Swede (in the UK and NZ) and Brown Turnips (here in BC).
  • This one is not gluten free as written, the recipe was developed prior to my being gluten free. If you are GF  I would recommend using one package of Extra-Firm Tofu cut into 1/2" cubes, in place of the Seitan. If you sliced the tofu as written it would fall apart, but cubes will hold up nicely and absorb the flavours well.

Preparation Time – 40 Minutes

1 tablespoon Canola Oil
½ medium Onion, finely chopped
4 to 5 medium Leeks, trimmed, rinsed (page 000), cut in half lengthwise then sliced, about 1-pound after trimming, or 4 to 4 ½ cups

2 pieces (½ recipe) simmered Darker Seitan, cut into 1-inch wide, ¼-inch thick, and 2-inch long strips
1 ¼ cups ¼-inch cubed Rutabaga, ¼ medium, about 8-ounces, see Note
1 cup ¼-inch cubed Turnip, ½ medium about 6-ounces
1 Bay Leaf
½ teaspoon rubbed dried Sage
¼ cup finely chopped fresh Parsley
1 cup Seitan Cooking Broth, or Dark Vegetable Stock
3 ½ cups Vegetable Stock

2 medium Potatoes, thinly sliced widthwise no more than -inch thick, about 10-ounces or 1 ½ cups, peeling optional

1 ½ tablespoons vegan Margarine
2 tablespoons All Purpose Flour

In a large skillet over medium heat sauté the onion and leek until soft and reduce in volume by half, but the leek is still bright green, about 10 minutes. Transfer to the slow cooker.
Add the seitan through stock and stir well.
Layer the thinly sliced potatoes in the top in a decorative spiral pattern. Press down on the potatoes to ensure they are at least partially submerged.
Cover, set heat to low and cook for 7 hours until the vegetables are tender. Turn off the slow cooker.
Using an oven glove to protect your hand, tip the cooker to allow the liquid to pool in one area. Use a large flat spoon to scoop as much of this liquid, but at least 1 ½ cups, as possible out of the slow cooker into a bowl.
Recover the stew in the slow cooker and allow to stand on warm until required.
In a medium saucepan, melt the margarine. Add the flour and cook to a blonde roux.
Add the cooking liquid ¼ cup at a rime, and whisk to combine and cook into the roux, ensuring well mixed and smooth prior to adding the next ¼ cup. Once the 1 ½ cups of liquid is added, after about 10 minutes, the sauce should be thick and smooth.
To serve, place a portion of the stew keeping the potato design intact if possible, from the slow cooker onto a plate or bowl, and smother with some thickened sauce.


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