TRADITIONAL LANCASHIRE HOT POT
Lancashire Hotpot - Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on top.
Provided by Nicky Corbishley
Categories Dinner
Time 2h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 170C/325F
- Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
- Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
- After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
- Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
- After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
- Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.
Nutrition Facts : Calories 402 kcal, Carbohydrate 23 g, Protein 17 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 71 mg, Sodium 771 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
LANCASHIRE HOTPOT
This rendition is made with venison, but lamb or mutton also work well. If you are using lamb, cut the cooking time down by 1 hour. If the potatoes on top get too brown for your liking, cover the pot.
Provided by Hank Shaw
Categories lunch Main Course
Time 4h
Number Of Ingredients 11
Steps:
- Slice the neck meat into slabs about 1/2 inch thick, then again into big chunks. Cut the kidneys into pieces about the size of the last digit of your thumb. Salt all the meat, then dust it in flour.
- Heat half the lard, bacon fat or other cooking out in a large Dutch oven over medium-high heat. Brown the kidneys well, stirring once in a while. Remove and set aside. Brown the rest of the meat in batches. Do not crowd the pan, and take your time on this. You want a really nice browning. Add more fat as you go if you need to so nothing blackens. This process can take 15 to 20 minutes. Remove the meat as it browns.
- Add all the onions to the pot and stir well. Use a wooden spoon to scrape up all the browned bits. Brown the onions well, salting them as they cook. As they cook, preheat the oven to 325°F. When the onions are done, turn off the heat on the stovetop.
- Remove most of the onions, leaving a thin layer. Add a layer of venison and kidneys, then some sliced potatoes (use the knobby ends here), a little dried thyme and a splash of Worcestershire. Top with more onions and repeat with another layer. Add enough stock to come about 3/4 of the way up the sides of the stew. Grind some pepper over everything, then top with the remaining slices of potato to form something of a top or lid.
- Brush the potatoes with melted butter and bake uncovered for 3 hours if using venison or mutton, or 90 minutes to 2 hours if using lamb neck. After about 2 hours, you might need to put a lid on the pot to prevent the potatoes from burning. When the meat is tender, serve in bowls with a crisp salad, pickles and some malty beer.
Nutrition Facts : Calories 540 kcal, Carbohydrate 29 g, Protein 60 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 208 mg, Sodium 391 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
LANCASHIRE HOT POT
A rather exotic version of the English dish
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown.
- In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned.
- Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Lay kidney slices on top, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered.
- Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.
KIDNEY-LESS LANCASHIRE HOT POT
This has to be one of the best comfort foods around, a must for a cold winters night. This is a slightly altered version originally from Lancashire chef Nigel Haworth.
Provided by Sarah
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
- Place lamb in the base of an oven proof casserole dish.
- Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
- Spread onions on top of lamb in casserole dish.
- Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
- Place potato slices evenly on the top of the onions.
- Carefully pour over chicken stock.
- Cover and cook in pre-heated oven for 30 minutes at 200c.
- Turn heat down to 150c and cook for 2 hours.
- Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
YUMMY LANCASHIRE HOT POT
This is the famous or should I say 'infamous' Lancashire Hotpot - just one of the things that the UK is well know for food wise... This is a quick and easy recipe for the hotpot. Enjoy!
Provided by Um Safia
Categories One Dish Meal
Time 2h25m
Yield 4 good dishes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 160c/gas3. Toss the lamb in the seasoned flour then shake off any excess. Heat the oil in a large flameproof casserole or frying pan, add the lamb and fry quickly stirring frequently until meat is sealed.
- Add the onion, celery, leek and carrots to the pan and fry quickly for a few minutes.
- Layer the meat, vegetables and half the potatoes in a large casserole, adding the herbs and seasoning. Top with a layer of potatoes, overlapping each other and pour over the stock - just up to the top potato layer.
- Cover with a tight fitting lid and cook for 1 1/2 hours.
- Remove casserole from oven and turn temp up to 200c/gas6.
- Melt the butter. Remove lid from casserole and brush potatoes with melted butter. Return to the oven for a further 20 minutes until golden and crispy. Sprinkle chopped parsley over top and serve.
Nutrition Facts : Calories 649.8, Fat 35.3, SaturatedFat 13.7, Cholesterol 135.8, Sodium 193.9, Carbohydrate 45.2, Fiber 6.6, Sugar 6.2, Protein 37.9
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