Lancashire Hot Pot Food

KIDNEY-LESS LANCASHIRE HOT POT

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 HOTPOT

Steps:

• Preheat your oven to 170 C/ 150 C fan.
• Heat lard, dripping or butter in a frying pan and brown the lamb, in batches. Remove from the pan.
• Core and finely chop the lamb's kidneys and brown all over. Set aside.
• Add the onions to the pan (you might need to add a little more fat) and cook for a few minutes until they begin to soften.
• Add the sliced carrots and cook for another few minutes.
• Sprinkle over the plain flour, stir to combine and cook for another minute.
• Return the lamb and kidneys to the pan.
• Add the stock and Worcestershire sauce and bring to a simmer.
• Add the thyme and bay leaves, pop the lid on and allow to simmer while you prepare the potatoes.
• Wash and thinly slice your Albert Bartlett rooster potatoes into 2-3mm thickness. Leave them unpeeled if you wish.
• Grease a large, lidded casserole dish and arrange a layer of potatoes on the bottom and sides. Season well with salt and pepper.
• Spoon in the lamb mixture.
• Arrange another layer of thinly sliced Albert Bartlett rooster potatoes over the top of the lamb mixture, making sure the potato slices overlap slightly in a thatched effect.
• Brush with a little melted lard, dripping or butter and season well.
• Bake in the centre of the oven for one hour, with the lid on.
• After one hour, turn the heat up to 200 °C/ 180 °C fan, remove the lid and bake for a further 30 minutes to allow the top layer of potatoes to crisp up.

EASY LANCASHIRE HOTPOT RECIPE

Steps:

• Heat the slow cooker to low (8 hours cooking time) or high (4 hours cooking time)
• Gently brown the lamb in a splash of olive oil.
• Add the onions, carrots and parsnips. Pour over the beef stock, add the Worcestershire sauce, tomato puree and chopped rosemary. Season with salt and black pepper.
• Bring the pan to the boil, then transfer to the slow cooker and cook for either 8 hours on low or 4 hours on high.
• If the stew is a little watery just thicken with a little cornflour stirred into a drop of cold water.
• To turn the stew into proper hotpot. Heat the oven to 190C. Transfer the hotpot to an ovenproof dish then top with the sliced potatoes. Dot the top of the potatoes with a little butter and bake in the oven for around 20 - 30 minutes until the potatoes are tender and browning on top.

LANCASHIRE HOT POT

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.

TRADITIONAL LANCASHIRE HOTPOT (LAMB HOTPOT)

Steps:

• Pre-heat the oven to 175°C/350°F
• Peel and slice the potatoes and onions
• Place a layer of potatoes in a casserole dish and top with half the onions and add the carrots. Season lightly with salt and pepper.
• Trim most of the visible fat from the lamb and discard.
• Heat the oil in a separate pan and fry the pieces of lamb until they are nicely browned on all sides.
• Arrange the browned lamb over the vegetables and cover with the remaining onions. Season lightly with salt and pepper.
• Dissolve the stock cubes in boiling water.
• Add the worcestershire sauce and the tomato paste to the stock and mix.
• Mix the flour to a paste with a little cold water and mix into the stock.
• Pour the stock over the meat until it just covers the ingredients.
• Arrange a layer of potatoes on top of the meat, overlapping them slightly like fish-scales. Sprinkle lightly with salt and pepper.
• Cover the casserole dish with a lid and place in the pre-heated oven and bake for 90 minutes.
• Remove the dish from the oven and test the meat for doneness. If the meat is still a bit tough, cover and return to the oven for another few minutes until the meat is done.
• Remove the lid from the casserole dish and replace in the oven. Leave for 10 to 15 minutes until the potatoes start to crisp and turn golden brown.

LIGHTER LANCASHIRE HOTPOT

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut the lamb into chunky 5-6cm pieces. Tip the flour onto a large plate, season with pepper and a little salt, and toss the lamb in the flour to coat evenly and completely. Set aside.
• Heat 2 tsp of the oil in a large, deep frying or sauté pan. Put the onions, carrots, swede, thyme sprigs and bay leaves in the pan and season with pepper. Cook on a medium-high heat for 6-8 mins, stirring occasionally so it doesn't stick, until the vegetables start to go brown around the edges - the bottom of the pan should be slightly brown and caramelised too. Pour in the stock; it should sizzle then bubble in the pan. Immediately remove the pan from the heat so the stock does not reduce in volume. Stir in the Worcestershire sauce.
• Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay half the lamb over the potatoes, then spoon half the vegetable mix over the meat. Season with pepper. Sit the rest of the lamb on top, then tip the rest of the vegetables, herbs and all the liquid over the lamb. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go - save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.
• Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.

TRADITIONAL LANCASHIRE HOT POT

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.

EASY LAMB HOTPOT

Steps:

• Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
• In a large, wide cast iron pot (or ovenproof saucepan - see Note 1), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
• Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
• Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
• After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.
• Serve just as it is or with extra vegetables.

TRADITIONAL LANCASHIRE HOTPOT RECIPE

Steps:

• Season the lab with 1 tsp of salt and a pinch of pepper, dust with the flour. Put the lamb into the base of the hotpot dish (stoneware, diameter 21cm, height 9cm. A basic casserole dish will also work well).
• Sweat the onions in 15g (¾oz) of butter with one tsp of salt for 4-5mins. Spread the onions evenly on the lamb in the dish.
• Slice the potatoes horizontally, 2mm thick. Place in a bowl, add the remaining melted butter, season with 1 tsp of salt and a pinch of pepper; mix well.
• Put the sliced potatoes evenly on top of the onions and add the chicken stock.
• Place the hotpot, covered in a pre-heated oven for 30 mins on 200°C/400°F/Gas 6, then for 2½ hrs on 130°C/250°F/Gas ½.
• Remove from the oven, take off the lid, return to the oven on 200°C/400°F/Gas 6 for 30-40 mins or until golden brown.

LANCASHIRE HOTPOT

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.

LANCASHIRE HOTPOT

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3.
• Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole.
• Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened.
• Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour.
• Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour.
• Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering.
• Melt the butter in a small saucepan over a medium heat.
• Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme.
• Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender.

EASY LANCASHIRE HOTPOT

Steps:

• Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
• Remove the hotpot from the oven and let rest for about 10 minutes.
• Serve and enjoy.

LANCASHIRE HOT POT

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.

LANCASHIRE HOTPOT

Steps:

• Set an oven to 180˚C.
• Grease a 22cm ovenproof casserole. Coat the diced meat in the seasoned flour, and shake off any excess.
• Put a layer of potatoes in the bottom of the pot, using some of the smaller bits (keep the nice even-sized round ones for the topping). Add some more slices around the edge to line the sides a bit.
• Next, layer up your hotpot like this: seasoning and thyme, half the mutton, half the onion, half the carrots, bay leaves, half the kidneys, seasoning and thyme, rest of the mutton, rest of the veg, rest of the kidneys.
• Finally, arrange more potato discs on top in an overlapping circle. Brush with melted butter, season again, cover and place in the oven for 2.5 hours. After the main cooking time, remove the lid, and cook in the oven for a further 30 mins to crisp the top layer of potatoes.
• Serve piping hot. This dish does not need an accompaniment.

LANCASHIRE HOTPOT

Steps:

• Heat oven to 160C/fan 140C/gas 3.
• Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
• Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat.
• Arrange the 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.