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| Lancashire Hot
Pot |
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Overall preparation time: 105 min
Description: As is the case with
Irish stew, just combining lamb chops, potato and some liquid will
never give you an authentic Hot-pot.Hot-pots need the flavour of
mutton and always used to include kidneys.Hot-pots were also quite
highly flavoured with Worcestershire and Lancashire
sauces.
Per serving: 565 calories , 37 (g) of fat |
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| Ingredients |
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6 lamb's
kidneys
salt
and pepper
600ml (1 pint) water or 300ml (½ pint) water mixed
with 300ml (½ pint) strong dark beer
2
dessertspoons Worcestershire sauce
1 teaspoon anchovy
sauce
5 tablespoons oil
25g
(1oz) plain
flour
900g (2lb) best-end lamb
chops
2 bay leaves
900g (2lb) potatoes,
sliced finely
225g (8oz) onions,
chopped finely
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| Instructions |
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Preheat the oven
to Gas Mark 7/425 °F/220 °C.
Put the bay leaves at the
bottom of a large souffle or casserole dish and place on top of them
1¼lb (550g) of the finely sliced
potatoes. Season.
Brown the finely chopped onion
in 2 tablespoons oil. Take out the onion, and
reserve. Lightly flour the chops and brown them in the rest of
the oil.
Pour off any excess oil.
Then add
the water (or mixed water and beer) to the frying pan, scraping up
the burnt meat and onion juices. Add the Worcestershire sauce
and anchovy sauce to this stock, and season to
taste.
Slice the kidneys in half across their
middles.
Layer the chops on the bottom layer of
potatoes in the dish, packing them fairly tightly together. Put
a kidney half on top of each chop and a small heap of cooked onion
on top of each kidney half. Season. Add the final layer of
potatoes, season and then pour on the stock.
Cover the
Hot-pot with foil and bake in the preheated oven for half an
hour;then at Gas Mark 3/325 °F/170 °C for 1½
hours.
Take the foil off the top to allow the potatoes
to brown for the last three quarters of an hour.
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