Cooking with penski - Spicy sausage casserole thingy

Looks a rather nice "stick to your ribs" winter meal! Approved!

God, MangoBreeder you are acting like a total tool, great - you don't like the meal but if you don't get that one the one person on the forum that couldn't give two monkeys about what you think, it's Penski. You're banging your head against a brick wall there.

Rich
 
Hot pot:

Om nom ****ing nom.

Best thing I've cooked in ****ing ages!

Absolute bargain too...Served six people a massive portion and cost about eight quid.

Ingredients:

Lamb neck
Kidneys
Black pudding
Potatoes
Leeks
Onions
Carrots
Bay leaf
Thyme
Beef stock
Stuff I've forgotten
Seasoning.

(Yo, check the) Method:

Slice your veg. Tatos about 2cm thick, carrots about 1cm thick, onions into 1/2cm rings and leeks lengthways then into 1" lengths.

Get a cast iron pan VERY hot.

Roll your lamb and kidneys in flour, shake off any excess and brown them in a bit of butter. Lamb first, then kidneys. Put each to one side when browned.

Throw the onions in the pan, add the leeks when they soften and the carrots and thyme a minute or two later. After another minute, add the meat back in, shake the pan to mix and take it off the heat.

Butter a casserole dish, put a layer of potatoes in the bottom, season, add a layer of the meat/veg mix and a layer of black pudding. Then more tatos, seasoning, meat/veg, a bay leaf, black pud and finally cover the top in a full layer of potatoes, season and dot with butter.

Take the pan you just emptied, get it hot again, add a pint of boiled water, half a glass of red wine and a couple of beef stock cubes, and whisk it up to dissolve the stock cubes and deglaze all the yummy bits off the pan. Then pour it into the casserole dish.

Put the lid on the dish and put it in a hot oven for 90 minutes, remove the lid for 30 minutes then serve and devour.

Enjoy.
Click to expand...

*n
 
Mangobreeder's going to have a fit of apoplexy when he finds out what I'm currently doing to the last third of this stuff...Pics later... ;)

*n
 
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