Lancashire Hotpot Food

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.

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 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:

• 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.

LANCASHIRE HOTPOT

Steps:

• First trim excess fat off lamb chop-do not trim all fat off because we need some to give flavour.
• Next slice potatoes as thick as a pound coin. If you are under pressure with time, slice potatoes more thinly.
• After that chop onion in half through the middle of the root (length ways) then start chopping thinly and reasonably long.
• Now to this recipe I shall use bouillon powder and boiling water to make stock, if you choose to make proper stock skip this step. Boil water then add bouillon powder.
• Also in your pan open the lid and grease the pan with butter.
• Now it is time for layering. Put salt and pepper on each layer and a little more on the meat. Put some potatoes as the bottom layer, then put some of your onions on the potatoes,after that put your lamb chops on after (I am serving two today so I will add all my lamb chops in now but if you are serving more add it on after the second layer of onions), now do another layer of potatoes-don't use all of them, now use the last of the onions, finally put the rest of the potatoes on (there should be the most potatoes on this final layer).Finally put butter on the potatoes so they brown when you take the lid off.
• Finally put it on the hob until simmering, then put in the oven at gas mark 3 for two hours , if pressed for time put it in the oven at gas mark 7 for approximately one hour.

REAL LANCASHIRE HOTPOT

Steps:

• Cut the lamb into pieces suitable for serving. Skin the kidney, cut in half lengthways, cut out the white fatty core and cut the kidney into pieces. Peel and slice the onions, carrot, and turnip (if used). Peel and slice the potatoes and cut into thick slices (1/2in/1.25 cm).
• Heat the oil in a frying pan, and brown the lamb pieces over a medium heat, turning them so that they cook on all sides. Brown the kidney, and arrange all the meat in a casserole or ovenproof dish. Fry the onion in the pan for 3-4 minutes, to soften it. Add the sliced carrot and turnip (if used) and continue to fry gently, stirring all the time, for a further 3 minutes.
• Add the vegetables to the meat in the casserole. Dissolve the stock cube in 2 cups of boiling water. Sprinkle the flour over the remaining juices in the frying pan, and stir. Gradually stir in the stock, stirring hard to make a smooth gravy and adding the salt, pepper and herbs. Pour the gravy over the meat in the casserole, to cover the meat and vegetables.
• Then cover the meat with a thick layer of potato slices, placing them so that they overlap and form a thick crust. Dot with the butter. Cover with a lid or piece of tight-fitting foil, and cook in a moderate oven (325F/170C/Gas Mark 3-4) for 1 1/2-2 hours, removing the lid for the last half hour of cooking time, to brown the top. If the top does not seem to be getting crispy enough, either increase the oven heat to 400F/200C/Gas Mark 6-7, or pop the casserole dish under a hot grill for a few minutes.
• If you have cook the casserole on top of the stove because an oven is not available, simmer the casserole very gently for 1 1/2-2 hours, then brown the potato topping under the grill as described above.