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Lancashire Hotpot Recipe 2
This is another old-fashioned version of this traditional dish, lambs' kidneys and oysters would also have been added, when in the past oysters were cheap - it's ideal for a special occasion.
A more simple version is listed under Lancashire Hotpot 1.
Both are fairly time consuming, but most of this is unattended, and the dish is easy to make.
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
4 Lamb’s Kidneys, skinned, cored and sliced
12 shelled Oysters
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
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 the sliced kidneys and shelled oysters and their juices. Follow 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 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/silicon 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.
Serve, sprinkled with a little chopped parsley – red cabbage (q.v.) is a traditional accompaniment.
Reviews / Comments ( 4 out of 5 average rating)
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Mon 8th December 2014 by Peter Greeves
What did you like about the Recipe?
All the right ingredients. The use of oysters is crucial. Usually missed out, but is traditional and makes all the difference to the final flavour.
What did you not like about the Recipe?
Make sure you use a floury potato. Usually an Irish variety or Edwards or Maris Piper.
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