Lancashire Hotpot (astrochef's)
Lancashire Hotpot is probably the most famous dish to come from the county of Lancashire and as you can see in this Lancashire Hotpot recipe, it is very simple and straightforward to make, although almost every household will have their own family recipe.
It is a long, slow cooked recipe, yet different from many stews/casseroles, it is still quite light and suitable for eating year round (save perhaps on a hot summer?s day). Pop it in the oven, leave for a couple of hours and you have a great supper dish and, it tastes even better the next day when the flavours have had time to develop."yumm, i cooked this recipe for my friends today, the only thing i added was two crushed cloves of garlic, went down a storm. Great" - SDancer
Yield: 4 Ready in 45 minutes
19 people trying soon
|55 gramsBeef dripping; you can use lard or vegetable oil, but dripping is best|
|2 tablespoonPlain flour; seasoned with salt and freshly ground black pepper|
|8 Lamb Chops; best end and middle neck lamb chops, on the bone use British lam|
|250 gramsOnions; peeled and finely sliced|
|55 gramsButter; melted|
|900 gramsPotatoes; peeled and thickly sliced, plus some thin slices for the top|
|4 Lamb's Kidneys; skinned, cored and sliced (optional)|
|1 largeCarrot; peeled and thickly sliced|
|2 teaspoonFresh Thyme Leaves|
|1/4 teaspoonSea salt|
|1/4 teaspoonBlack Pepper; freshly ground|
|1 tablespoonWorcestershire Sauce|
Lancashire Hotpot (astrochef's) Preparation
Preheat the oven to 340F, 180?c, Gas mark 4, dust the lamb with the seasoned flour by placing the flour in a plastic bag adding the lamb and giving it a good shake.
In a large frying pan, melt the dripping or lard and heat until hot but not smoking., colour the chops on both side, remove from the fat, and drain on kitchen paper if using the kidney brown those as well.
Add the sliced onions to the fat and cook, stirring constantly until softened and just lightly browned, remove from the fat, and drain on kitchen paper.
In a large oven proof casserole, (we still use an old brown Lancashire hotpot dish which you can still by from places like Lakeland) pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper.
Lay the chops on the top of the onion, don''t worry of the bones stick up, this was traditional in Lancashire Hotpot. If using, lay the sliced kidneys over the chops, add the carrot, cover with the remaining onions, and season.
Add the thyme leaves to the stock and then pour in the stock and Worcestershire Sauce to come two-thirds way up the casserole.
Cover with another layer of overlapping potatoes (thinly sliced), ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.
Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes.
After 30 minutes, reduce the heat to 320F, 170?c, Gas mark 3, and cook for a further 1? hours.
Remove the lid from the casserole and brush the potatoes with melted butter and cook until the potatoes on the surface are brown and crisp, remove from the oven and leave to rest for 10 minutes before serving.
Despite the fact that it was about 85 degrees in the shade we did serve it for Lord Hanson?s 70th birthday party in Palm Springs for about 50 guests which included Michael Caine, Roger Moore, Kirk Douglas and many more of the good and the great. Furthermore, every time a dinner party was in the making everybody would ask for it.
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