Saturday, April 19, 2014

Recipe: Lancashire Hotpot

This is my entry to Rix Petroleum's recipe competition- this month's seasonal challenge was to create a delicious dish using spring lamb- so I have created a comfort food classic- Lancashire Hotpot! I asked some of my northern foodie friends from My Favourite Recipes about traditional ways of cooking it, as I was unsure. Traditionally Lancashire hotpot should always be made with chunks of lamb (not mince!) and sometimes other traditional ingredients can be kidneys, and black pudding. I have used lamb breast, which is a little fatty, but a very cheap cut, and gives great flavour to this dish. Red onions aren't really traditional but I generally prefer them to white onions in almost everything.
Lancashire Hotpot (serves 3)

2 tsp vegetable oil
625g boneless lamb breast, diced
2 red onions, diced
3 cloves garlic, finely chopped
1 tsp sugar
1 tsp mixed herbs
600ml beef stock
40ml Worcestershire sauce
3 tsp cornflour, mixed with a little water
900g potatoes, peeled and sliced very thinly
35g butter
Salt and pepper

1.       Preheat the oven or aga to 200C. Heat the vegetable oil in a large saucepan, and brown the lamb (in 3 batches to ensure nice colouring), remove with a slotted spoon and set aside. Add the red onion, garlic and sugar and fry for 6 minutes.
2.       Add the stock, mixed herbs, Worcestershire sauce and reserved lamb and cook on a medium heat, stirring often, for 15 minutes. Add the cornflour and cook for 1 minute, until the sauce has thickened a little. Season sauce to taste with salt and pepper, and pour into a casserole dish (that has a lid).
3.       Layer the thinly sliced potatoes over the lamb filling. Dot the butter over the top of the potatoes, season with plenty of salt and pepper, put a lid on, and bake in the oven for 1 hour and a half.
4.       Remove the lid, and place hotpot under a grill for about 6 minutes, or until potatoes on top are golden and crispy. Serve, with buttered seasonal vegetables!

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