Re: Lancashire hot pot ....
 

Not cooked long enough, turn the temperature down and leave it longer. Also if you cover it for teh first 3/4 of teh cooking trime it will help 'steam' the spuds. Its also best using a powdery spud like a King edward.

Re: Lancashire hot pot ....
 

Just put one in the oven this morning, and its smelling wonderful at the moment, can't wait to get stuck in:cook38:

Re: Lancashire hot pot ....
 

Not really the weather to have the oven on all day:eek:

Parma Ham and melon, with a side salad for me, and fruit for afters

Re: Lancashire hot pot ....
 

I did get the lamb chops .... but no suet yet!!!! I'm working on it.

Re: Lancashire hot pot ....
 

aww.....should we organise a care package for Eric?

Re: Lancashire hot pot ....
 

Don't seem much wrong with that Margaret, very tasty;)

Re: Lancashire hot pot ....
 

The old world coming to the rescue of the new;):D

Starving Canadian will trade t-bone steaks for suet:eek::eek::eek:

It would make a good headline for the Observer:dancedog:

Re: Lancashire hot pot ....
 

Do you want some sending over Eric??

Re: Lancashire hot pot ....
 

Well it would if it were a slow news week Eric:D

Re: Lancashire hot pot ....
 

Can you believe it .... not a shred of suet to be had in the city!!!!!!!!!!!:eek: What a culinary wasteland we are.:( Well, I have the lamb chops, and the spuds, and the onions ..... if I like this, I may attempt a Canadian hot pot, using moose meat.;)

Re: Lancashire hot pot ....
 

Wild meat doesn't have the fat needed to baste the spuds and onions.
Stick with the lamb chops and don't trim the fat off.
A suet crust on top is not the traditional way, so you aren't missing anything.

Re: Lancashire hot pot ....
 

I wouldn't dream of putting a crust on mine Margaret, I just have a ceramic dish about 13" x 10" x 2" deep fill it with layers of meat, onions and spuds add a stock cube, then cover with foil, sorted

Re: Lancashire hot pot ....
 

I put a crust on mine because I like it that way. No, It's not "traditional" but it's delicious. ;)

Eric, I pity you living in a suet-poor country. There are all those suet puddings, as well, that you're missing out on. Is the steak pudding completely unknown in Canada? :eek:

Re: Lancashire hot pot ....
 

Sad to say, the steak pud is largely unknown .... tried asking my friends, and the response is a blank look or, "do people in England really eat that"???? Same with black puddings and tripe.:mad: We used to have a Marks and Spencer's store in town, and you could get cans of steak and kidney pud there; but they mostly sat on the shelves gathering dust.

Re: Lancashire hot pot ....
 

Eric, similar situation here in California , no suet to be found , just blank looks and does it have an "English name" ? .
Need to check with my Latino/Hispanic neighbours , they seem to use a lot of fat/grease in some of their recipes , they do something called an 'empanada' which is a lot like a cornish pasty so will ask how they do the pastry
Empanada - Wikipedia, the free encyclopedia