Feed 10 - Day 2

Today is Day 2 of the Feed 10 for £10 or less challenge as well as being Day 1 of the L4G Shop Local Challenge, which changed the breakfast situation slightly.

For Lunch we all enjoyed Eggy Bread, a great comfort food and a firm family favourite, and for Dinner we had a delicious Lamb Hotpot cooked in 40 minutes in the pressure cooker.

Recipes

Eggy Bread

Ingredients
12 Eggs

2 loaves White bread (medium sliced)
Pinch of salt and pepper
Tomato Ketchup

Method

Crack open the eggs into a bowl, beat until mixed thoroughly, then add to an oven dish


Grease lightly a large frying pan and add to heat

Dip the slices of bread in the egg both sides and add to the frying pan

Cook until golden and brown and egg is set both sides
Serve hot with tomato ketchup

Lamb Hotpot

(Cooked in 40 minutes in a pressure cooker)

Ingredients

1.5 kg Lamb Stew Pack
250g Leeks (cut) - frozen
500g Carrots (julienne) - frozen
1 kg  Swede (diced) - frozen
3 kg Potatoes (cubed)

Hotpot Mix

3 tbsp Flour (plain)
1 & 1/2 pints of Lamb stock (2 stock cubes)
1/2 tsp Thyme (dried)
1/2 tsp Rosemary (dried)
2 tbsp Worcestershire sauce
1/2 tsp Gravy Browning
Pinch of sea salt and ground black pepper

Method

Add the leeks to the bottom of the pressure cooker

Lay the lamb stew cuts on the leeks and add the swede and carrots,


Add all the dry stock ingredients to a jug and add the boiling water,

In a separate cup add cold water to the flour and mix to a fine runny paste, add to the stock mix and stir in well

Add the stock mix to the pan pouring over the vegetables and meat

Add the potatoes on top and close the lid of the pressure cooker



Cook on high steam for 40 minutes



Steam off naturally and serve with Oatcakes, Mash or Buttered b
read


For Pudding we also had a

Rhubarb Crumble 

Ingredients

1 kg Rhubarb (frozen)
1 cup Sugar (golden or white)
1 tbsp Flour (plain)
1/2 teaspoon cinnamon
4 tbsps water

Topping

3/4 cup Rolled oats
2 oz Flour (plain)
2 oz Brown sugar
2 oz Sugar (golden or white)
2 oz Butter (melted)

Soften the rhubarb in the water and sugar and cinnamon, simmer for 5 minutes, add the flour and stir well

Rub the butter and flour together until it resembles bread crumbs and mix in half the sugar and the rolled oats

Pour the rhubarb mix into a shallow oven dish, and lay the topping mix over the top

Sprinkle the other half of the sugar over the top and brown in the oven for 15 mins to 20 mins (Gas 6 or 200*C)