Preheat the oven to Gas Mark 7/425 F/220 ?C. Put the bay leaves at the bottom of a large souffle or casserole dish and place on top of them 1 1/4lb (550g) of the finely sliced potatoes. Season. Brown the finely chopped onion in 2 tablespoons oil. Take out the onion, and reserve. Lightly flour the chops and brown them in the rest of the oil. Pour off any excess oil. Then add the water (or mixed water and beer) to the frying pan, scraping up the burnt meat and onion juices. Add the Worcestershire sauce and anchovy sauce to this stock, and season to taste. Slice the kidneys in half across their middles. Layer the chops on the bottom layer of potatoes in the dish, packing them fairly tightly together. Put a kidney half on top of each chop and a small heap of cooked onion on top of each kidney half. Season. Add the final layer of potatoes, season and then pour on the stock. Cover the Hot-pot with foil and bake in the preheated oven for half an hour; then at Gas Mark 3/325 F/170 ?C for 1 1/2 hours. Take the foil off the top to allow the potatoes to brown for the last three quarters of an hour.
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 6|
|Calories from Fat: 1024 (84%)|
|Amt Per Serving||% DV|
|Total Fat 113.8g||152 %|
|Saturated Fat 49g||245 %|
|Monounsaturated Fat 48.5g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 135mg||42 %|
|Sodium 103.2mg||4 %|
|Potassium 835.7mg||22 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 29.8g|
|Protein 13.9g||20 %|
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Calories per serving: 1215
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