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Lancashire Hot Pot

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  • Lancashire Hot Pot



    Northern British from our sheep fancying cousins over them hills in Lancashire!

    Originating in the days of heavy industrialisation in Lancashire mill towns, this is a simple dish to create - minimal preparation and a simple ingredient set.

    Caramelise some onions, slice some lamb neck and kidneys, add some aromatics, top up with stock and crown with potatoes. Lid on. Oven ... two hours. Lid off ... on hour. Done.

    Interested? Read on ...
    living in the ice age: Lancashire Hot Pot
    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

  • #2
    Looks amazing! Will definitely try this. I've actually never cooked lamb before but I love it.
    || 2/28/12 || 5'6" || 144 lbs ||
    My goals: 125 lbs, 27" waist, fat-free, shapely, muscular legs
    AND to be able to do my very first pull up!

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    • #3
      Thanks Ali - my only tip with lamb is long, slow cooking. It is a flavoursome meat and can take one other strong flavours, such as the anchovy in this dish. This is a British classic.
      Paul
      http://www.pjgh.co.uk
      http://www.livingintheiceage.co.uk

      "... needs more fish!"

      Comment


      • #4
        My time in the UK introduces me to so many delicious foods - I learned to make a roast properly in the time I've spent there! - many that I can't get in the states, like good lincolnshire sausages. Can't make a proper toad in the hole without them. Will pick up some lamb later this week : ) I'm a lover of herbs so will experiment with using them in the dish and perhaps a little whiskey in the stock. thanks again for the recipe!
        || 2/28/12 || 5'6" || 144 lbs ||
        My goals: 125 lbs, 27" waist, fat-free, shapely, muscular legs
        AND to be able to do my very first pull up!

        Comment


        • #5
          Lamb neck for authenticity ...

          You could also chuck some oysters in! Oysters from Morecambe Bay on the Lancashire coastline were often used in stews to bulk up the content - meat was expensive, oysters, literally thrown away can you believe it!
          Paul
          http://www.pjgh.co.uk
          http://www.livingintheiceage.co.uk

          "... needs more fish!"

          Comment


          • #6
            Looks yummy - going to try this
            Odille
            F 58 / 170cms / SW 131.5 kgs / Current 112.4/ GW 65
            following Primal Lifestyle and swimming my way to health

            My Primal Blog / Photo Blog / RedBubble shop / My Calendars / My Facebook

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            • #7
              It is one of the few dishes where I never fry the onions first. Also, a layer of sliced potato in the bottom of the dish is great - soaks up the liquid and you get soft well flavoured potato at the bottom, crisped potato at the top. Delicious! Sage, salt and pepper (lots) and lamb on the bone - the bones make a great flavour and sticky stock!

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