Friday, 14 September 2012

Hotpot, the James Martin version

This is his book you can find this recipe in
Ham, Potato, Leek and Herb Chef James Martin


1 red onion
peeled and finely chopped
4 garlic cloves
peeled and finely chopped
2 small leeks (poirots)
cleaned and sliced
225 gr. real butter
200 ml white wine
500 ml fresh stock (ham or chicken / or cubes)
450 gr. new potatoes
550 gr cooked ham, cut into chunks
Salt and pepper to taste
65 gr each of chopped fresh herbs, basil, parsley, chives, coriander
Baguette to serve

Use 55 gr of the butter, sauté the onion, garlic and leeks in a large pan until soft
Add wine, stock, potatoes, ham and cook for 5-10 minutes
Drain off the liquid, keeping the meat and vegetables warm, gently simmer the liquid adding the rest of the butter. Do not boil.
Put all ingredients back in the sauce and season. To finish add all the chopped fresh herbs.  Serving it very hot with some French bread.

Bon appetit!