Real African Dishes: [MC-AllEthnic-Recipes] Tattie pot [1 Attachment]

Friday, May 13, 2011

[MC-AllEthnic-Recipes] Tattie pot [1 Attachment]

[Attachment(s) from teresa and dave included below]

* Exported from MasterCook *

Tattie pot

Recipe By :J SALMON LTD.

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 lamb chops -- middle neck

3 ounce onions -- sliced

2 lamb kidneys -- cored

5 ounce carrots -- sliced

1 pound potatoes -- peeled and sliced

Salt and pepper

1 small black pudding -- sliced

5 fluid ounce white stock

1/2 ounce lard -- melted

Set oven to 350°F or Mark 4. Slice the kidneys, remove the white cores and
fry with the lamb chops in their own fat over a high heat for 3 minutes.
Place a layer of potatoes in an ovenproof dish, then cover with half the
chops, kidneys and black pudding, onions and carrots. Season and cover with
more potatoes. Repeat with all the remaining ingredients, finishing with a
layer of potatoes. Pour over the stock and brush the potatoes with melted
lard. Bring up to heat, cover and cook in the oven for 1 1/2 to 2 hours.
Remove the lid, increase the oven temperature to 425°F or Mark 7 and cook
for a further 30 minutes.

Description:

"Also known as mutton and potato pie, this is a hot-pot from the Borders."

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Per Serving (excluding unknown items): 437 Calories; 29g Fat (59.9% calories
from fat); 18g Protein; 25g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol
72mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 4
1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0