Taos hotpot

A recipe from cooking-ez.com

For 10 people, you will need:

• 1 1 leek
• 2 1 onion
• 3 300 g turnip
• 4 300 g potatoes
• 5 500 g potimarron (Japanese chestnut pumpkin)
• 6 400 g beef
• 7 400 g chicken breast
• 8 4 tablespoons oil
• 9 4 tablespoons oil
• 10 4 tablespoons chilli spices
• 11 2 litres water
• 12 70 g tomato paste
• 13 2 beefs stock cube
• 14 800 g Polenta
• 15 salt
• 16 pepper
• Total weight: 5,315 grams

Times:

Preparation	Cooking	Start to finish
55 min.	2 hours 25 min.	3 hours 15 min.

Step by step recipe

1	Prepare and finely chop 1 leek. Prepare and finely chop 1 onion. Set aside.
2	Peel 300 g turnip, rinse and cut into chunks. Peel 300 g potatoes, rinse and cut into chunks. Set aside.
3	Prepare 500 g potimarron (Japanese chestnut pumpkin) and cut into chunks. Set aside.
4	Cut 400 g beef and 400 g chicken breast into fairly large dice.
5	Pour 4 tablespoons oil into a large casserole or stewpot on high heat. When really hot, fry the meat rapidly until browned, starting with the chicken, then the beef.
6	Set aside the meat.
7	Add 4 tablespoons oil to the pan and when hot, add the chopped onion. Cook for 2 minutes, stirring frequently.
8	Tip in all the vegetables and meats, add 4 tablespoons chilli spices, salt and pepper, then stir well. Cook for 2 or 3 minutes like this, stirring frequently.
9	Add 2 litres water, 70 g tomato paste and 2 beefs stock cube, and mix these in.
10	Bring to the boil.
11	Cover, turn the heat down to its lowest and leave to cook for at least 2 hours.
12	Shortly before serving, prepare 800 g Polenta.
13	Bring both the hotpot and the polenta pan straight to the table, so that everyone can help themselves to polenta first, then spoon the vegetables, meat and cooking juices on top.

Remarks

Taos hotpot, like any slow-cooked dish, can be reheated and served again several times - it just gets better every time. As the quantities are mostly for guidance, do adapt it to suit whatever vegetables or meat you have handy.

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