Candlebridge Restaurant Hotpot O´Gold!

Such a wonderfully versatile recipe where you can use pork,lamb or whatever you like! Explosion of flavours & textures to tickle your tastebuds and warm the cockles of your heart!

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   First of all, we preheat the oven to 200oC and I used a round medium sized pyrex dish.

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   Next, peel the onions and slice thinly into onion rings and sauteed them until they are tender in the light olive oil and slightly caramelized.

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   Pour the cooked onions into a glass pyrex dish or cookware dish.

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   In a mixing bowl, add the flour, herbs and spices and mix well together.

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   Toss the pork chops in the herb and spiced flour and pan fry them until they are golden and slightly caramelized and then lay them gently on top of the cooked onions.

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   Next step, crumble the OXO cubes (vegetable and chicken) into your measuring jug and fill with about 450mls of water and mix until dissolved and pour that over the pork chops and onions until you cover the pork chops. You might find that you have a remainder of the liquid in your jug, you'll need that in a few minutes, so put that aside for now!
   
   7.Now peel the first potato, wash them and remove any blemishes from the potato and slice thinly but not too thinly and then layer each piece of potato on top of each other and fill your dish

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   So, lay one piece and then another not completely on top of it but half way and then another piece and go around the dish in a circle or if your dish is oblong (rectangular), then it might be nice to layer the potato slices down like dominoes and cover the whole dish so that you are covering the meat below.

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   Now take some of that spiced flour and shake some over the raw potato slices and then drizzle the chilli infused stir fry oil over the potato and shake some salt & black pepper and parsley.

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   Now, peel the second potato, wash them and again, remove any blemishes from the potato and slice thinly and layer them on top of the current layer of floured potato.

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    Final step, shake some flour over the top layer of thinly sliced layered potato and some more salt & black pepper and dried parsley and if you happen to have a little stock remaining in your jug, pour that over the potato now

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    Now, just lower the oven to 160oC.

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    Place the lid of your casserole on top and place on the middle shelf of the oven and set your timer for 40 minutes

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    After 40 minutes, raise the temperature to 180oC and allow to continue cooking in the oven for a further 15 minutes

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    After the final 15 minutes has elapsed - switch off the oven and switch to the grill and choose the highest setting.

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    Remove the lid from your casserole dish and leave under the hot grill for about 8 minutes until the potato starts to crisp a little and then remove from the oven.
    
    ** Original Recipe by L. Shannon. The Candlebridge Bakery & Soup Kitchen, Ireland - January 25th 2012 **