Scous Or Scaws Traditional Hotpot Recipes

HOT POT AT HOME

Steps:

• For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
• Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
• Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
• For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
• For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
• Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
• Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
• Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
• Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
• Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.

TRADITIONAL LANCASHIRE HOT POT

Steps:

• Preheat the oven to 170C/325F
• Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
• Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
• After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
• Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
• After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
• Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.

TRADITIONAL LANCASHIRE HOTPOT

Steps:

• First trim the lamb of any excess fat and wipe with kitchen paper. In a large frying pan, heat the oil and ¼ oz (5 g) butter until it is very hot, then brown the pieces of lamb two or three at a time until they all have a good brown crust. As they cook, remove them to a wide casserole. Brown the pieces of kidney too, and tuck these in among the meat. Next, fry the onions - add ¼ oz (5 g) butter to the pan if you need any extra fat - cooking them for about 10 minutes till they turn brown at the edges. Now stir in the flour to soak up the juices, then gradually add the hot water and Worcestershire sauce, stirring or whisking until flour and liquid are smoothly blended. Season with salt and pepper and bring it up to simmering point, then pour it over the meat in the casserole. Add the bay leaf and thyme, then arrange the potato slices on top, in an overlapping pattern like slates on a roof. Season the potatoes and add a few flecks of butter here and there. Cover with a tight-fitting lid and cook near the top of the oven for 1½ hours, then remove the lid and cook for a further 50 minutes.I sometimes finish off the hotpot under the grill. If you brush the potatoes with a little more butter and place the casserole under a hot grill they crisp up and brown beautifully. Alternatively, if you think they're not browning enough during cooking, you can turn the heat in the oven right up during the last 15 minutes. Remove the bay leaf and thyme sprigs before serving.

SCOUS OR SCAWS (TRADITIONAL HOTPOT)

Steps:

• This is best prepared the night before.
• Place the meat in a casserole, add water and boil for 1-1 1/2 hours. Take off the heat and leave to cool. When cool, skim off all fat.
• Bring to the boil again and add worcester sauce, mushrooms, potatoes, carrot turnip, parsnip, onion, leeks, sweed, stock cubes, tomato puree and peas.
• Simmer for about 2 hours and check seasoning occasionally. Top up occsionally with boiling water.
• Serve with red cabbage and triangles of bread.

CORONATION STREET BETTY'S HOTPOT

Steps:

• Preheat oven to 325°F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
• Sear the meat and continue frying until nicely browned.
• Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
• Turn down the heat to medium.
• Fry the onions in the pan juices, adding a little more butter if necessary.
• When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
• As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
• Gradually add the rest of the liquid.
• Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
• Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
• Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
• Dot the top layer of potato with the remainder of the butter.
• Cover the dish and place on the top shelf of the oven for 2 hours.
• Uncover and cook for a further 30 minutes.
• If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
• Serves 4.
• Great Potatoes Kathleen Sloan-McIntosh.

LANCASHIRE HOT POT

Steps:

• Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
• Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

SCOTTISH HOT POT

Steps:

• In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
• Mix flour and 1/4 tsp dried thyme.
• Coat beef chunks with flour mixture.
• In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
• Remove with a slotted spoon and place in tomato mixture.
• Cover and Bake at 375 degrees for 1 1/2 hour.
• Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
• During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
• Cut unpeeled potatoes into 1/4 inch thick slices.
• Cut unpeeled apples into thin wedges.
• Remove casserole from oven.
• Layer half of potato slices, half of sausage pieces, half of apple wedges.
• Repeat layering.
• With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
• Sprinkle with 1/4 tsp dried thyme.
• Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.