Sunday, 30 December 2012

Lancashire hotpot - recipe

Hope you are all having a great Christmas? Here is a recipe for new year!

Its a bit of a tradition in these 'northern' parts to make a hotpot on New Years Eve for supper...why I'm not sure but it seems the ideal one pot meal you can bung in the oven, go to the local pub for a few 'cocktails' and return to a house with an appetite and to a supper that smells and tastes just amazing.

Cooked slowly in an oven in a big pot and served traditionally with pickled red cabbage, pickled onions (my own pickled onions turned out really well by the way) or a favourite accompaniment...what's not to like?

Hotpot can be made in various ways, but in Lancashire you MUST use lamb on the bone (and preferably mutton) as your meat base and if you are making a traditional Lancashire hotpot you should really use some lamb kidneys, but on this occasion I am leaving these out and using a local black pudding as well as the lamb. My delicious recipe will serve 4.
Ingredients:
2/3 carrots peeled and sliced
1 large onion sliced
1.5 kg (approx) potatoes, peeled and sliced
1 black pudding horseshoe peeled and sliced
4 lamb neck or shoulder chops 
Lamb or beef stock
sea salt and ground black pepper
Method:
1. Start by putting the oven on to warm, for 170C fan.
2. Prepare the potatoes, carrots, and onion by peeling and slicing. Once prepared leave to one side in readiness.
3. Grease a casserole dish and start to layer up the hotpot. Begin with a layer of potatoes then onions and carrots. Season with salt and pepper. Add the lamb neck chops and the sliced black pudding. Season again.
4. Add another layer of carrots and onions and then finish with a final layer of potatoes. Season with salt and pepper again. 
5. Add the lamb or beef stock to come up to almost the top layer of potatoes.
6. Put the lid on the casserole dish and put in the oven for about 2 hours.
7. After 2 hours remove the lid and let the top layer of potatoes brown for about 30 minutes.

You can add fresh thyme, worcester sauce a bay leaf to the hotpot and even a pastry crust if you like, but generally I prefer mine as it was eaten years ago, just let the slow cooking, the lamb, seasoning and black pudding do the talking. 

Have a safe and happy and Lancashire hotpot filled new years eve!

13 comments:

  1. Goodness, that looks good Susan. It's started some comments, when I shared it on Facebook, from friends in the US who seem fascinated!

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    1. Thanks! Why would they be fascinated with that? LOL

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  2. FABULOUS! I serve a Yorkshire version at New Year with red cabbage, is that allowed! LOL! LOTS of love to you and W and a VERY Happy New Year! Karen xxx

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    1. Red cabbage as a side dish is allowed a Yorkshire version? Think you can get arrested for that violation. Happy New Year Karen. xxx

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  3. This looks fantastic - I definitely want to make this in the new year.

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  4. love this grew up some in Lancashire this was a dish I always enjoyed happy new year

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    1. Will be a taste of home for you then Sarah...there's nothing better. Happy New Year! x

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  5. CT is sitting behind me and looking rather longingly at your hotpot. Hope you've recovered from your rather, err, busy, err, Christmas and I wish you and yours the very best for 2013.

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  6. Beats gettin' a kebab on the way home from the pub. 

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    1. My husband would not agree as he loves kebabs :-))

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  7. That looks good and is making me hungry - perfect dish for cold winter days!

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Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x