There are numerous recipes for Lancashire hot pot and the only thing they have in common are the main ingredients of lamb, onions and potatoes. In some recipes kidneys, black pudding and even oysters are used.
In the photograph you can see I have used lamb chops and this is the way I prefer to eat mine.
Brian Turner in his book Favourite British Recipes uses lamb chump chops and Mark Hix in his book British uses lamb neck fillet.
I haven't called this dish Traditional Lancashire Hot Pot for the very reason I do not come from that part of the world and even in Lancashire I am sure everyone has their own particular way of making this wonderful dish.
This recipe is very simple and requires good quality ingredients. I use lamb from my local Q Guild butcher, organic carrots and herbs from my garden. For the stock I buy a Beef concentrated bouillon.
LE CORDON BLEU - HOME COLLECTION CASSEROLES
ISBN 1853917303 - PAGE 35
SERVES: 4 people
Skill Level: Easy
Taste Test: The lamb is meltingly tender and the stock is very flavoursome.
1. Preheat the oven to 180°C(350°F/Gas 4). Melt 20g butter in a frying pan and over a high heat, quickly fry 1kg middle neck of lamb chops until lightly browned. Remove from the pan.
2. Slice 900g peeled potatoes into 2mm thick discs and cover the base of a casserole dish with about a third of the slices, season lightly. Place the lamb on the potato, scatter with 2 large onions which have been finely sliced, 2 carrots sliced into 2mm thick discs, ½ teaspoon of fresh thyme and a bay leaf, season lightly with salt and pepper. Put the remaining potato slices on top. Pour 500ml of brown stock to come up to just under the top layer of potato, by pouring the stock down one side of the dish, so that the top layer doesn't get wet. Brush with 60g melted butter and season. Place a few sprigs of thyme on top. Cover and cook for 1½ hours.
3. Remove the lid, then add more stock if required. Return to the oven for about 45 minutes, uncovered, until the potato top is browned. Serve hot with a green vegetable.
Kitchen Equipment Used: Le Creuset Casserole Dish
In the photograph you can see I have used lamb chops and this is the way I prefer to eat mine.
Brian Turner in his book Favourite British Recipes uses lamb chump chops and Mark Hix in his book British uses lamb neck fillet.
I haven't called this dish Traditional Lancashire Hot Pot for the very reason I do not come from that part of the world and even in Lancashire I am sure everyone has their own particular way of making this wonderful dish.
This recipe is very simple and requires good quality ingredients. I use lamb from my local Q Guild butcher, organic carrots and herbs from my garden. For the stock I buy a Beef concentrated bouillon.
LE CORDON BLEU - HOME COLLECTION CASSEROLES
ISBN 1853917303 - PAGE 35
SERVES: 4 people
Skill Level: Easy
Taste Test: The lamb is meltingly tender and the stock is very flavoursome.
1. Preheat the oven to 180°C(350°F/Gas 4). Melt 20g butter in a frying pan and over a high heat, quickly fry 1kg middle neck of lamb chops until lightly browned. Remove from the pan.
2. Slice 900g peeled potatoes into 2mm thick discs and cover the base of a casserole dish with about a third of the slices, season lightly. Place the lamb on the potato, scatter with 2 large onions which have been finely sliced, 2 carrots sliced into 2mm thick discs, ½ teaspoon of fresh thyme and a bay leaf, season lightly with salt and pepper. Put the remaining potato slices on top. Pour 500ml of brown stock to come up to just under the top layer of potato, by pouring the stock down one side of the dish, so that the top layer doesn't get wet. Brush with 60g melted butter and season. Place a few sprigs of thyme on top. Cover and cook for 1½ hours.
3. Remove the lid, then add more stock if required. Return to the oven for about 45 minutes, uncovered, until the potato top is browned. Serve hot with a green vegetable.
Kitchen Equipment Used: Le Creuset Casserole Dish
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