Your favourite one pot recipe?

mattogier

tiff wrote:

I love different kinds of stews, pasta bakes, potato bakes etc and was wondering what is your favourite one pot recipe? Needing some inspiration for tonight please.

Sausage risotto!

Pre heat oven to medium heat (170 C ish) (See below)

I then use a big cast iron baking tray (as it won't buckle on the hob) but any tray would do and heat with a little oil on the hob.

Take enough sausages (from the butcher if possible or home made!) and cut into inch long and brown in the pan with some chopped onions and a handful of sweetcorn and herbs & spices of your choice.

Add rice (risotto if you have it but any rice will do!) and fry a little until rice has a translucent layer.

Add enough stock of choice for the rice to absorb and to cover (Campbells condensed consomme is good too). Add left over root veg etc (not brassicas as they will stink!)

If baking - cover with tin foil or a lid and put in the oven until the rice is tender and creamy (about 20 mins or so depending on the rice you have used) - checking that there is enough liquid in it!

Alternatively you can do this on the hob in the traditional manner.

Any leftovers could also be used for this instead of the sausages !

Cheers

Matt

liz545

Beef carbonnade - brown off some stewing steak with onions, carrots, mushrooms and garlic. Add 300ml of stout or ale & 250ml of beef stock, then reduce to a simmer for 2 hours until the meat is tender and the sauce has reduced to a nice thick gravy. Serve with mash or dauphinoise potatoes - yummy!

stressedoutmumof1

Sausage & Pasta Bake

Pack of good quality sausages
1 onion, chopped
1 carrot, grated
Large glass of red wine
200ml chicken or veg stock
500g pack of penne pasta (or whatever you prefer)
1/2 bag of spinach
50g milk
50g plain flour
Pint of milk
grated nutmeg
grated cheddar

1 - Using a sharp knife, put a slit in each of the sausages and remove the skin. Chop into bite size pieces.
2 - In a little oil gently fry onion until softened and add the sausage pieces, gently fry until browned.
3 - Add the carrot, tomato puree, red wine and chicken stock - simmer for 15-20 mins on low.
4 - Cook pasta as per packet instructions
5 - Melt butter in a small saucepan, add flour and mix to form a smooth roux, gradually add milk and whisk continually until sauce is thickened, once thickened, add some grated nutmeg.
6 - Place spinach in a colander and when pasta is cooked pour over colander (the hot water will wilt the spinach) and toss together.
7 - Place 1/2 of the pasta in an ovenproof dish, then pour over the sausage mixture, the rest of the pasta, and then pour over the white sauce.
8 - Grate some cheese over the top and bake in the oven for 20 mins or so - until the cheese has browned.

This is one of our all time family favourites (DD as well )

Seakay

Put some oil in the bottom of a pan (any will do but deep frying pan with a lid is great)
Peel and slice an onion and scatter over pan
Wash and thinly slice potatoes, or chop into quarter inch cubes. Layer into the pan with a little salt and plenty of black pepper
Wash and shred cabbage and pile on
Finally scatter on shredded leftover cooked meat/ corned beef/ chopped sausage/chopped ham
Put the lid on, cook over a high light for 10 minutes and then a very low light for about 30 minutes. (depends on how you cut the potatoes, but this is a forgiving dish that won't hurt for being left for longer)

Alternatives - layer chopped garlic and /or grated cheese with the potatoes. Leave out the meat if you don't have any

Stir before serving

When I was a student we would do this with onion, potato and garlic - cabbage if someone's mother had been asking about what we were eating! This was in the days of grants, so we hardly ever bought meat, but when I was on minimum wage then I found that a chunk of Lidl smoked sausage chopped on top, or tinned corned beef, made a great addition.

anne99

I've posted this stovies recipe on a previous thread, but this traditional Scottish dish is so good that it's worth repeating. When I was young we were all delighted when we had a roast on Sunday, as it meant we would get delicious stovies on Monday. Actually, I still feel the same now.

You don't need much meat, but keep all the juices and scrapings from the roasting tin to maximise the tastiness. My favourite is roast lamb, but beef is great too.

Chop an onion or two into bite-sized pieces, and fry (medium heat) in some fat/dripping/pan scrapings from the roast lamb or beef in a heavy-bottomed pot which has a lid. You don't need much fat, and the aim is to get the onions slightly browned and softened. Add potatoes cut into quarters or eighths - chunks about 2x2x1 cm. Stir it up a bit, but leave most of the onions on the bottom. Add a little salt if your taste requires it, but nowadays I don't usually bother. Add water to about 1/4 up the potatoes at most. Cook gently on a low heat with the lid on for about 40 minutes, giving the pot a shake every few minutes and the occasional stir. Add more water if needed, but the aim is to finish with a dryish dish. When the potatoes are almost cooked to 'boiled potato' consistency, add any leftover meat chopped into small pieces, along with any more scrapings you can get off the roasting pan. Cook for a further ten minutes with the lid on or off depending on how much water is left. Serve, making sure you give it a good stir and scrape the pot well to share out the delicious brown bits from the bottom.

I'm not sure of quantities, but as a rule of thumb I use twice or three times as much potatoes as I would normally cook, as my potato-tolerant-but-not-loving family eat stovies until they are stuffed, and it reheats well for my lunch next day (if, rarely, there's any left.)

Penny-Pincher!!

Our fav is Lamb Stew & Dumplings. This will make 8 portions easily and freezes very well. We use:

500g lamb
2 onions
swede
carrots
baked beans
spuds
sachet mix (asda one 22p)
suet, flour to make dumplings
frozen peas/sweetcorn or even mixed veg

Basically fry the onion and add in the meat for a quick blast. Put in SC. Chop up swede, carrots and spuds add to SC with tin of beans. Add sachet mix/water and cook on medium for 5hrs+. Then add frozen veg and turn to low. Make dumplings and add for the last 45 mins. Have cooked this on low for 10hrs before with no problems.

We bung in whatever needs using. Mushrroms dont do too well in the SC though for a long period of time.

PP
xx

redballoon_2

Chicken and peaches curry

cooked Chicken breasts, oil, onion, curry powder, flour, chicken stock cube, water, mango chutney, tin of value peaches, ginger (optional) rice.

Heat oil, add in onions fry for a few mins. add in table spoon of flour and table spoon of water mix in well. add in stock cube, tablespoon mango chutney and curry powder (less or more if you like it hot or mild) add in half tin of peaches and the cooked chicken. add more water if needed. cook for 15 mins. add corn flour to make sauce thicker. add half tin peaches towards the end so you get some whole and some mushy.
serve with rice

jcr16

oh got loads of fav's.

my main ones are chilli , spicy bean mince , potato , cheese and onion layer pie and chicken fried rice.

lamplady

Dublin coddle:

You basically throw it all in the stockpot:

8 sausages, chopped up if it's to feed more than 4
3 onions, chopped
3 apples chopped into chunks
1/2 a cabbage, shredded
3 potatoes, chopped
4 rashers of bacon, sliced

add water to 2/3 fill pot when other ingredients are in, and a knob of butter.

Cook on the hob for about 45 minutes

I usually serve with yorkshire pudding and extra veg. I also sometimes add pearl barley, dumplings, butterbeans, a little cider or apple juice or wine, depending on what's around.

LJM

mine has to be any kind of stew,yummy