Sunday, November 15, 2020

Traditional Lancashire Hot Pot


 Traditional Lancashire Hot Pot



So this traditional Lancashire dish is one among my staples and this recipe has been tried and tested many times! Lancashire Hotpot - Delicious lamb chops with meat sauce, topped with tender potatoes on rock bottom and crunchy on top.


INGREDIENTS

1 tablespoon butter

▢1 tablespoon of oil

▢1.1 lb (500g) lamb

▢2 purple onion

▢1 tablespoon of all-purpose flour

▢2 cup (480 mL) hot chicken or vegetable stock

▢2 bay leaves

▢½ tablespoon salt

▢½ teaspoon ground black pepper

▢1 tablespoon Worcester sauce

▢3 medium sized carrots

▢ 1 ½ pound (680 g) of potatoes

▢1 tablespoon of melted butter for brushing

▢¼ teaspoon dried thyme


INSTRUCTIONS

1.Preheat oven to 170C / 325F

2.Melt the butter and oil during a medium saucepan or skillet and brown within the lamb skillet until brown (about 3-4 minutes). Pour the lamb into a bowl, then add the onions to the pan and cook, 3-4 minutes, stirring regularly, until tender.

3.Put the lamb back in its place, then add the flour and cook a touch . Add stock, bay leaf, salt, pepper and Worcester sauce . Stir everything, slowly until it bubbles. Then cover and bake for half an hour.

4.After half an hour, add the carrots. At now , you'll transfer the contents of the wok to a wok or pie plate if you would like (I transferred mine to a ten inch diameter pie plate). Garnish with potato wedges. Start on the surface and center the potatoes.

5.Brush the tops of the potatoes with melted butter and sprinkle with dry thyme. Cover with a lid or foil and return to the oven for 1 hour.

6.After an hour, turn the oven to 200c / 400f and take away the lid. Bake another half hour until the potatoes are golden and crispy on top.

7.Remove from oven and let represent about 5 minutes (it are going to be very hot), then serve with green vegetables