Lancashire Hot Pot
Lancashire Hot Pot
Ingredients:
900 grams (2lb) end & middle neck of lamb ( traditionally this is cut on the bone ( looks like chops)
1 tablespoon Vegetable oil
4 lamb's kidneys ( cut into bite sized chunks)
3 onions sliced into wedges
1 tablespoon Plain (rather than self-raising) flour
20 fluid oz ( 1 pint ) hot water ( or lamb/beef stock if you have any)
1/2 teaspoon Worcestershire sauce
1 bay Leaf
2 thyme sprigs
900 grams ( 2lbs) peeled potatoes ( It's traditional to use King Edward variety)
salt & pepper to your taste
( Some people add extra vegetables to the pot (such as a few sliced carrots, mushrooms, celery and/or leeks) but purists say that this is fine as it is - particularly when served with cabbage as an accompaniment.
To Make
Preheat oven to 170C 325F Gas mark 3
Heat the oil & butter in a large fry pan
Brown the lamb and then the kidneys in the fry pan
Transfer meat to a large (3.5 litre ovenproof casserole dish)
Brown the onions in the frying pan
Stir in the flour , water and Worcestershire sauce
Pour this mixture over the meat and add the Bay leaf and Thyme sprigs
Slice the potatoes into thinnish rounds ( about 1cm thick )and arrange on top overlapping them so all the meat etc is covered.
Cover pot with lid & cook for 1&1/2 hours at which time
Remove lid and brush potatoes with butter then place under grill to brown.
If your pot won't fit under the grill - you can just remove the lid and increase the oven temperature to 200 C 400F Gas mark 6 for the last 15 Min's.
Don't forget to remove the bay leaf and thyme sprigs before serving !
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