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Lancashire Hotpot Recipe 1
This is a simple everyday version, in times gone-by, lambs' kidneys and oysters would also have been added - for a special occasion (for this recipe) and also in Lancashire Hotpot 2.
Both are fairly time consuming, but most of this is unattended, and the dish is easy to make.
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For 4-6 as a main course:
3 lbs/1.5 kilos small Lamb Chops (middle-neck, prepared by your butcher, is ideal)
2 oz/60mg White Flour – seasoned with salt and freshly-ground Black Pepper and well-mixed
8 medium Potatoes, peeled and finely-sliced
2 large Onions, peeled and sliced
1 oz/30mg Dripping
6 old carrots, peeled and thinly-sliced
2 sticks of Celery, washed and chopped
1 Leek, split, then carefully-washed and chopped
Enough Water to just come to the top of the food, before it’s cooked (probably about 1 pint/500ml
Salt and freshly-ground Black Pepper
½ teaspoon (2ml) dried Mixed Herbs or a 'Bouquet Garni for Meat' from www.gourmetherbs.co.uk
Chopped fresh Parsley – to serve
Equipment needed: A deep casserole – in Northern England these used to known as ‘hotpots’. Greaseproof/Silicon paper.
1. Trim away any surplus fat from the chops, then roll them in the seasoned flour. Set them aside.
2. Melt the dripping in a wide frying pan, raise the heat to moderate, then seal the chops on both sides until they lose their rosy colour. Set them aside again.
3. Arrange half the sliced potatoes on the base of the casserole. Cover these with alternate layers of meat chops and vegetables – beginning and finishing with vegetables.
4. Top the whole with the remaining potatoes, arranging them neatly, if you want to bring the casserole to the table.
5. Sprinkle over the mixed herbs, or add the bouquet garni and season with salt and pepper.
6. Pour over enough water to barely cover the top potato layer.
7. Cover the potatoes with a cut-out sheet of greasepoof/silcon paper and a tight-fitting lid, and place in an oven heated to 180º/350º/Gas 4.
8. Cook for 2 hours, then remove the lid and greaseproof paper and cook for a further 30 minutes.
9. Remove the bouquet garni (if used).
Serve, sprinkled with a little chopped parsley – red cabbage (q.v.) is a traditional accompaniment.