Lancashire hot pot ....

[jaysay]

Originally Posted by BERNADETTE

Harrods are working on having amongest others a Lancashire Hot-pot flavoured ice cream. Who is going to volunteer to try it?

Is that a wind-up or what Bernie

[BERNADETTE]

Originally Posted by jaysay

Is that a wind-up or what Bernie

No think it was in last nights Telegraph(not got it here to check), think a sausage and mash flavour was mentioned as well

[churchfcrules]

Originally Posted by Margaret Pilkington

I make it, but I don't eat it...i know that sounds daft, but hubby likes it and I don't.
I get Chump chops and choose them without too much fat...a little is essential for the flavour.......I flash fry them in a non stick pan(no added fat)........cook a couple of large onions in the same pan(picks up the flavour and any juices left in the pan)
I Slice three large potatoes and(old ones are best)......and bring to the boil in lightly salted water.......drain and then layer the onions and potatoes a couple of carrots in good size chunky pieces.....put the chops in the middle, and then put a layer of potato and onion over the top, add a 3/4pint of stock and roast in a low oven.........about 35 minutes before the stuff is to be served i brush the top with butter and move the dish up to the top of the oven and turn the heat up to pastry cooking heat(gas mark 7) to crisp up the top layer of spuds...keep an eye on the browning process...you want the top layer crispy but not cremated.
Hope that helps Eric.

just doing a search, gonna make a hotpot today, and being a bloke, unless its summat spicy where i get to throw loads of stuff in, i follow a recipe (well try)

missus has gone back to college doing catering, in her 2nd year, so she makes all of these wonderful dishes, that i wont attempt, but being in my nature, rather than just saying "oh thats good!", i end up saying "not enough seasoning for me, or have you thout about this to bring the flavour out of that"

so needless to say i get the same treatment when i try cooking, so anyway back to my point

i was gonna google and do one off bbd website or summat, but thought i would search accyweb to see if i could find one, so im gonna use margarets, first one i found.

will let you know results, to save me looking, does anyone know of a trad lancs recipe thread on here?

[Margaret Pilkington]

I hope you enjoy it.
I have never had any complaints about my efforts...and there is NEVER any left.

Here is a link to a picture of one of mine. Just so that you know what it should look like.

My glorious Lancashire hotpot | Flickr - Photo Sharing!

[churchfcrules]

Originally Posted by Margaret Pilkington

I hope you enjoy it.
I have never had any complaints about my efforts...and there is NEVER any left.

Here is a link to a picture of one of mine. Just so that you know what it should look like.

My glorious Lancashire hotpot | Flickr - Photo Sharing!

will post a pic of mine later, i use ghee now instead of butter, its like intravenous butter lol

[Margaret Pilkington]

Oh, forgot to say I add a pinch of rosemary to the meat juices left in the pan......and swill the pan with a little of my stock. Just gives it a little added flavour, but it is optional.

[churchfcrules]

Originally Posted by Margaret Pilkington

Oh, forgot to say I add a pinch of rosemary to the meat juices left in the pan......and swill the pan with a little of my stock. Just gives it a little added flavour, but it is optional.

what and serve that over the top as a gravy?

[churchfcrules]

right, its in the oven!

[Margaret Pilkington]

No, I add it to the whole thing, it shouldn't need gravy, the liquor from the dish should be gravy enough. Serve the dish with a nice(preferably home made) pickled red cabbage...or beetroot. I hope you enjoy it.

[Margaret Pilkington]

sometimes if there is any of the liquor left from the hotpot, I will dice up some veggies add a bit of barley and add it to the liquor to make a soup for the day after.
But my hungry husband often gets to the juice before I can do this.

[churchfcrules]

i did deviate slightly, i had on the bone, so i boned it and made a quick stock with a veg stock cube and the bones, with a pinch of thyme,sage.

browned the meat, then poured over the stock for 1 min, then took the meat out and put the onions in the stock, let the onions absorb it, and then put it all together stuck the lid on

plus Deco can have the bones after his tea!

[Margaret Pilkington]

If it wasn't lamb(which I can't eat) I would be round there for a plateful...it sounds delicious.

[churchfcrules]

oh and a dash of Worcestershire sauce, whilst browning the meat

[Margaret Pilkington]

I'm sure it will go down a treat.

[churchfcrules]

as promised, just left it in the oven on the lowest of low now, for tea time (not dinner time, as some would say, thats in middle of the day, and its not lunch).