Traditional Lancs Hot Pot Recipe?!
Traditional Lancashire hotpot
Serves 4-6
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/?in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
? tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper
Method
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.
Answers: Look no further, mate..........
Traditional Lancashire hotpot
Serves 4-6
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/?in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
? tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper
Method
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.
http://www.waitrose.com/recipe/Lancashir...
Try the following
Traditional Lancashire Hotpot
2 lb (900 g) best end and middle neck of Scotch lamb, chopped into chop-sized pieces
1 tablespoon groundnut or other flavourless oil
butter
4 lambs' kidneys, cored, skinned and chopped fairly small
12 oz (350 g) onions, peeled and cut into half lengthways through the root then cut into ? inch (1 cm inch) wedges
1 level tablespoon flour
1 pint (570 ml) hot water, mixed with ? teaspoon Worcestershire sauce
1 bay leaf
2 sprigs fresh thyme
2 lb (900 g) potatoes, peeled and cut into ? inch (2 cm) slices
salt and freshly milled black pepper
Pre-heat the oven to gas mark 3, 325oF (170oC).
You will also need a large lidded flameproof casserole with capacity of 6 pints (3.5 litres).
First trim the lamb of any excess fat and wipe with kitchen paper. In a large frying pan, heat the oil and ? oz (5 g) butter until it is very hot, then brown the pieces of lamb two or three at a time until they all have a good brown crust. As they cook, remove them to a wide casserole. Brown the pieces of kidney too, and tuck these in among the meat. Next, fry the onions – add ? oz (5 g) butter to the pan if you need any extra fat – cooking them for about 10 minutes till they turn brown at the edges. Now stir in the flour to soak up the juices, then gradually add the hot water and Worcestershire sauce, stirring or whisking until flour and liquid are smoothly blended. Season with salt and pepper and bring it up to simmering point, then pour it over the meat in the casserole. Add the bay leaf and thyme, then arrange the potato slices on top, in an overlapping pattern like slates on a roof. Season the potatoes and add a few flecks of butter here and there. Cover with a tight-fitting lid and cook near the top of the oven for 1? hours, then remove the lid and cook for a further 50 minutes.
I sometimes finish off the hotpot under the grill. If you brush the potatoes with a little more butter and place the casserole under a hot grill they crisp up and brown beautifully. Alternatively, if you think they're not browning enough during cooking, you can turn the heat in the oven right up during the last 15 minutes. Remove the bay leaf and thyme sprigs before serving.
or Lancashire hotpot
8 x 175g/6oz lamb chump chops, excess fat removed
4 lamb's kidneys, skinned
1 heaped tbsp flour, seasoned with salt and pepper
15ml/?fl oz/1 tbsp beef dripping or sunflower oil
570ml/1 pint fresh lamb stock
75g/3oz unsalted butter
900g/2lbs floury white potatoes (i.e. King Edward), peeled and cut into ?cm/?inch slices
4 sprigs fresh thyme
salt and pepper
2 onions, peeled and finely sliced
2 bay leaves
225g/?lb floury potatoes, peeled and thinly sliced
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Prepare the kidneys: Place the kidneys onto a chopping board. Cut in half and using a small pair of scissors remove the central core or membrane.
3. Place the lamb and kidneys in a bowl and toss in the seasoned flour to coat. Shake off any excess. Heat the dripping or oil in a large non-stick frying pan and brown the chops on each side for 2-3 minutes. Remove and set aside on a plate.
4. Add the kidneys to the frying pan and fry lightly turning once or twice. Remove and set aside with the lamb chops.
5. Tip away any excess fat from the pan. Add a little stock to deglaze or remove any sediment from the bottom of the pan.
6. Grease the inside of heavy 4.5 litre/8pt casserole dish with 25g/1oz of the butter. Line the bottom of the dish with half of the potato slices.
7. Place four of the chops on top of the layer of potatoes. Add two sprigs of thyme, salt and pepper and half the onions. Pop the kidneys around the sides of the casserole dish.
8. Repeat,layer by layer with the remaining potatoes, lamb chops, thyme and onion slices. Pour in the stock and remaining cooking liquor from the frying pan.
9. Finish with a layer of thinly sliced potatoes, each slice slightly overlapping the other. Melt the remaining butter and brush over the potatoes. Add a final sprinkling of salt.
10. Cover the casserole dish and place in the oven for 2?hours.
11. Half an hour before the end of the cooking time remove the lid and continue to cook the hotpot uncovered for a further 30 minutes until the potatoes are golden brown and the meat is completely tender.
12. Serve the Lancashire Hotpot with broccoli and carrots or any seasonal vegetables.
or Traditional Lancashire hotpot
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/?in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
? tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper
Method
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.
Traditional Lancashire hotpot
Serves 4-6
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/?in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
? tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper
Method
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.