Kidney Less Lancashire Hot Pot Recipes

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TRADITIONAL LANCASHIRE HOT POT



Traditional Lancashire Hot Pot image

Lancashire Hotpot - Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on top.

Provided by Nicky Corbishley

Categories     Dinner

Time 2h25m

Number Of Ingredients 14

1 tbsp butter
1 tbsp vegetable oil
1.1 pounds (500g) lamb (not too lean - neck is best, but shoulder works well too, cut into bite-size chunks)
2 brown onions (peeled and sliced thinly)
1 heaped tbsp plain flour (use gluten free plain flour if required)
2 cups (480ml) hot chicken or vegetable stock (water with a couple of stock cubes is fine - or use bouillon for gluten free)
2 bay leaves
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp Worcestershire sauce ((use a gluten free version if required))
3 medium sized carrots (peeled and cut into chunks)
1 1/2 pounds (680g) potatoes (peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best))
1 tbsp melted butter for brushing
1/4 tsp dried thyme

Steps:

  • Preheat the oven to 170C/325F
  • Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
  • Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
  • After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
  • Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
  • After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
  • Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.

Nutrition Facts : Calories 402 kcal, Carbohydrate 23 g, Protein 17 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 71 mg, Sodium 771 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

KIDNEY-LESS LANCASHIRE HOT POT



Kidney-Less Lancashire Hot Pot image

This has to be one of the best comfort foods around, a must for a cold winters night. This is a slightly altered version originally from Lancashire chef Nigel Haworth.

Provided by Sarah

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 kg lamb, diced
700 g onions, thinly sliced
1 kg potato, peeled and thinly sliced
25 g plain flour
40 g butter
150 ml chicken stock
3 teaspoons sea salt
cracked black pepper

Steps:

  • Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
  • Place lamb in the base of an oven proof casserole dish.
  • Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
  • Spread onions on top of lamb in casserole dish.
  • Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
  • Place potato slices evenly on the top of the onions.
  • Carefully pour over chicken stock.
  • Cover and cook in pre-heated oven for 30 minutes at 200c.
  • Turn heat down to 150c and cook for 2 hours.
  • Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.

LANCASHIRE HOTPOT



Lancashire Hotpot image

Provided by The New York Times

Categories     dinner, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons butter, approximately
6 medium potatoes, sliced thin
6 shoulder lamb chops, about 1 inch thick, trimmed
3 lambs' kidneys sliced in 1/4-inch slices, trimmed
1/2 pound mushrooms, chopped
1 pound medium onions, sliced
2 cups water
1 tablespoon parsley

Steps:

  • Preheat oven to 400 degrees. Put about a tablespoon of butter in a deep heavy casserole. Arrange a layer of potatoes on the bottom. Arrange three chops on top. Sprinkle with salt and pepper.
  • Layer with kidneys, mushrooms, onions and more potatoes. Add another layer of chops, and remaining kidneys and vegetables, finishing with a layer of overlapping potatoes.
  • Add the water and bake for half an hour; turn heat down to 300 for an hour. Remove lid, and cook another 30 minutes uncovered so that the potatoes brown. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 49 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams

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