Lancashire Hot Pot Recipe |
||
|
You will need..... 1.5 lb. middle or best end neck of lamb 2 lamb's kidneys, skinned and cored salt and pepper
Preparation Time 2 carrots, peeled
and sliced
10 minutes
1 small turnip, peeled and sliced
1/2 lb. onions, peeled and chopped
Cooking Time
1 leek, washed and chopped
2 hours
1 lb. potatoes, peeled and sliced
0.5-0.75 pint water or stock
Oven setting 1
oz. butter
335ºF; Gas Mark 3
sprig of parsley
400ºF; Gas Mark 6
Cut the lamb
and kidneys into neat pieces. Put layers of meat and vegetables into a
casserole, seasoning to taste. Finish with
a layer of thickly sliced potatoes, overlapping. Pour in about 0.5-0.75
pint water or stock, sufficient to come about a third of the way up the
casserole, and cover top with little dabs of butter. Cover casserole
and put into a very moderate oven for about 2 hours. Uncover
casserole for last half an hour and increase oven temperature to
moderately hot, to brown the top layer of potatoes. If liked, the
potato topping can be browned under a hot grill. Decorate with parsley.
Serves 4.
Quick Tip
To
transform a plain stew into a hot pot, peel and slice thinly potatoes
for the topping. Parboil for 2 minutes, strain and shake gently to make
floury. Arrange overlapping on top of the stew, brush with meat
dripping or oil and brown under grill. |
||