Hot stuff for cold nights

Steak & Kidney hotpot.

Serves 4-6
Time 20-40 prep 2-3hr cooking times.
I wanted something straightforward and simple for Saturday evening and stewing steak looked good in the butchers and they helpfully mixed in some fresh kidneys for me. After that the rest just picked themselves. I'm not sure whether this sort of casserole is great for winter because its' warming etc or because you want to stay in and so can keep half an eye on the dish as it bubbles in the oven.

What you need:
1 kg of stewing steak inch cubed

500 g of kidney (cleaned of the nasty bits)

2 medium leeks cleaned and sliced
2 medium carrots cubes
3 small turnips sliced
Medium onion large dice
400g tin pre-cooked black eyed peas

500g potatoes sliced thin
2-3 bay leaves
2 tablespoons dried oregano
½ litre of Stock made from veg off cuts and stock cube
Splashes of soy sauce & Worcester sauce
Salt and pepper
Flour for dusting.
150 g knobs of butter
Oil
Large casserole with lid (2 litres)
Serve with bread for the gravy and readymade horseradish sauce and or HP sauce and of course if you like pickled red cabbage.

What to do:

Pre heat oven 160 ^o C.

1. Using the casserole if it’s stove proof or large frying pan. Once you’ve prepared the veg, sweat the carrots, leeks and onions in a few spoonfuls of oil. Once they have softened remove with slotted spoon and set aside.
2. Dredge the diced meat in seasoned flour mixing it well so it’s all coated.
3. In batches brown the meat setting aside the batches until you’ve done it all.
4. Then incorporate the veg and meat together mixing it up and adding in the drained peas.
5. Season (lots of pepper), add the oregano, bay leaves and the stock.
6. Splash all over with soy and Lea & Perrins.
7. Put the mixture if needs be in the casserole.
8. Remove any of the burnt flour etc from the pan with spare stock or water and add to the casserole.
9. Put the lid on and place in the oven. (I put a baking try under casseroles to catch the spills)
10. Let it cook for ½hour until it is bubbling hard then turn down the heat to 140 o C so it bubbles more gently.
11. Cook for another 45-1hr. While this going on slice the potatoes and turnips.
12. Remove the hotpot (and stir it up) and put the potatoes and turnip on the top either artfully or in a jumble! And cover for 30-40 minutes this is to steam them and cook them through.
13. For last half hour remove the lid dot with butter and brown and crisp the lid.

Serve with the bread and your chosen sauces or cabbage.