Jacqui’s hot-pot

This is a great recipe for using up leftovers. You can also use jacket potatoes that have been cooked in the oven rather than fresh potatoes. You can also add sliced and cooked carrots.

This is not my version as it has added vegetables, but it shows how the potatoes are laid.

The original version came from www.bbcgoodfood.com

Ingredients §  3 Tbsp olive oil §  1 large onion, chopped §  400-500 gm button mushrooms, sliced §  80 gm flour §  1 litre chicken soup or stock from powder (use 2-3 Tbsp soup powder) §  ¼ tsp nutmeg §  ¼ tsp mustard powder §  500 gm cooked chicken, chopped §  Soy sauce, Worcestershire sauce, chili pepper, salt and pepper to taste Topping §  2-3 large unpeeled potatoes, sliced into rounds §  50 gm olive oil

Steps 1.       Prepare all the ingredients as noted. 2.       Heat the oven to 180 (if you have a fan) or 200C. 3.       In a large saucepan, heat the oil and then add the chopped onion. Leave it to cook for about 5 mins on a medium flame, stirring occasionally, until softened. 4.       Add the sliced mushrooms and sauté until almost cooked. 5.       Add the flour, and if used the soup powder, and stir well. Cook over a low heat and stir continuously for 2 mins, so that there is no floury taste later. 6.       Take off the heat and slowly add the soup/water, again stirring the whole time. 7.       Once all the stock has been added, season well. 8.       Put the pan back on a medium heat and slowly bring back to the boil, stirring all the time. 9.       Once the sauce has thickened, turn the heat down as far as possible and add the cooked chicken. 10.   Taste and see if it needs more seasoning. 11.   Pour the chicken and mushrooms into a large greased pan. 12.   Lay the potatoes on top so that each row overlaps, and sprinkle olive all over them. 13.   Put into the oven for about 35 mins, or when the potatoes are cooked and golden. Serve with green salad and maybe glazed carrots.