Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lancashire's hot pot. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Pat meat dry and add a little at a time to brown.
Lancashire's Hot pot is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Lancashire's Hot pot is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have lancashire's hot pot using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lancashire's Hot pot:
- Get 300 g diced lamb
- Make ready Flour and freshly ground black pepper to season
- Take 1 splash Olive oil,
- Make ready 1 onion, chopped
- Make ready 1 big carrot, chopped
- Prepare 500 g new potatoes, sliced
- Make ready 500 ml chicken stock
- Get Thyme and rosemary to season
Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat. Traditional Lancashire Hotpot This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races. This recipe is taken from Delia Smith's Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and The Evening Standard Cookbook.
Steps to make Lancashire's Hot pot:
- Coat lamb with flour and season with pepper to taste. Sautee in a splash of olive oil and reserve in oven proof pot.
- Sautee onion and when is soft add carrots sliced. Add to the reserved meat
- Add stock and season with rosemary, thyme to taste. Layer sliced potatoes on the top of the meat and cover with lid
- Oven cook at 150°C for 90 minutes covered and cook for the last half hour uncovered
- Variations: I have substituted carrots for broad beans and it was a lovely treat. Also using chopped leeks instead of onions works as alternative for "onion haters"
Traditional Lancashire Hotpot This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races. This recipe is taken from Delia Smith's Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and The Evening Standard Cookbook. The website for the comedy-folk band, The Lancashire Hotpots. Download it once and read it on your Kindle device, PC, phones or tablets. Season the lamb chops with plenty of salt and freshly ground black pepper.
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