Lancashire hotpot is a meal made typically from lamb or mutton and onion, topped with sliced up potatoes, delegated bake in the oven all day in a heavy pot and on a low heat. Lancashire Hotpot is most likely the most well-known meal to come from the country of Lancashire and as you can see in this recipe it is simple and extremely easy to make.
Hotpot is a long, sluggish prepared recipe, yet unlike lots of stews, it is still fairly light and appropriate for consuming throughout the year. The standard recipe includes a mix of lamb and veggies (carrot, turnip, onions, leeks or potatoes) covered with chopped potato.
Servings 4
• 20g butter
• 4 (200g each) lamb forequarter chops
• 2 medium brown onions, sliced
• 2 medium carrots, peeled, sliced
• 4 sprigs fresh thyme
• 2 tablespoons plain flour
• 2 dried bay leaves
• 3 cups Campbell's Real Stock Beef
• 1 tablespoon worcestershire sauce
• 2 medium desiree potatoes, peeled, very finely sliced
• 20g butter, melted
• Sliced fresh flat leaf parsley leaves, to serve
2. Heat oil and butter in a 24cm (base) round, heavy-based, flameproof casserole meal over medium-high heat.
3. Prepare chops, in batches, for 2 to 3 minutes each side or till browned.
4. Transfer to a plate, include thyme, carrot and onion.
5. Cook, stirring, for 4 to 5 minutes or up until onion has actually softened.
6. Include flour, cook, stirring, for 1 minute.
7. Include bay leaves, stir in stock and worcestershire sauce.
8. Return chops to pan, eliminate from heat.
9. Organize potatoes in an overlapping pattern on top, cover meal.
10. Bake for 1 hour 30 minutes.
11. Get rid of from oven.
12. Boost temperature level to 220° C/200° C fan-forced.
13. Brush potatoes with melted butter.
14. Bake, uncovered, for 30 minutes or till potatoes are golden and chops tender.
15. Dispose of bay leaves and thyme sprigs.
16. Serve sprinkled with parsley.
Servings 4
Ingredients :
• 1 tablespoon olive oil• 20g butter
• 4 (200g each) lamb forequarter chops
• 2 medium brown onions, sliced
• 2 medium carrots, peeled, sliced
• 4 sprigs fresh thyme
• 2 tablespoons plain flour
• 2 dried bay leaves
• 3 cups Campbell's Real Stock Beef
• 1 tablespoon worcestershire sauce
• 2 medium desiree potatoes, peeled, very finely sliced
• 20g butter, melted
• Sliced fresh flat leaf parsley leaves, to serve
How to make Lancashire Hotpot
1. Preheat oven to 180° C/160° C fan-forced.2. Heat oil and butter in a 24cm (base) round, heavy-based, flameproof casserole meal over medium-high heat.
3. Prepare chops, in batches, for 2 to 3 minutes each side or till browned.
4. Transfer to a plate, include thyme, carrot and onion.
5. Cook, stirring, for 4 to 5 minutes or up until onion has actually softened.
6. Include flour, cook, stirring, for 1 minute.
7. Include bay leaves, stir in stock and worcestershire sauce.
8. Return chops to pan, eliminate from heat.
9. Organize potatoes in an overlapping pattern on top, cover meal.
10. Bake for 1 hour 30 minutes.
11. Get rid of from oven.
12. Boost temperature level to 220° C/200° C fan-forced.
13. Brush potatoes with melted butter.
14. Bake, uncovered, for 30 minutes or till potatoes are golden and chops tender.
15. Dispose of bay leaves and thyme sprigs.
16. Serve sprinkled with parsley.
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