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Classic Lancashire Hot Pot<

Classic Lancashire Hot Pot

Submitted By:
CreativeCooks


No. of Servings:
4
Preparation time:
20min(s)
Course:
Main
Cooking time:
2hr(s)
Cooking Instructions:
Place the flour in a medium bowl, add the lamb, salt and pepper and give the lamb a good shake. Sift the lamb to remove any excess flour.

Heat 2 tbsp of oil in a casserole dish and heat, now add the lamb (again you might want to do this in batches) cook on a moderate heat, stirring all of the time, once the lamb has browned remove the lamb and set aside.

Add the remaining oil to the casserole dish, heat then add the onion, celery and garlic, cooking for about 5 minutes or until they have softened.

Add the beetroot, carrot, rosemary and thyme and cook for a further 3-4 minutes before adding the lamb and the remaining ingredients (except the Madeira
& Lamb Wine Reduction) bring to a gentle simmer, cover with a lid and place in the oven for 1hr 40 minutes or until the lamb is tender.

In the meantime, make the potato topping by placing the sliced potato with the melted butter, salt, pepper and thyme leaves in a bowl and gently mix ensuring the potato doesn't break up and is well coated with the butter. Now start lining/layering the pastry molds with the sliced potato, over-lapping each slice of potato. Each pastry mould needs to be at least 1.5-2cm in thickness. Place the pastry moulds in a large frying-pan and place on a moderate heat and cook for about 2 minutes, or until they start to bubble, then continue to cook them in the oven for about 15 minutes or until the potatoes are soft when tested with the point of a knife. The natural starches of the potatoes should stick the slices together to from a solid cake leave them to one side to cool.

Once the lamb is cooked remove from the oven and place on a moderate heat, add the Madeira& Lamb Wine Reduction, a little more water if necessary and season and cook for a further 5 minutes or until the liquid has reduced a little and has intensified in flavor.

Now using a slotted spoon, divide the lamb and vegetables between each of the ramekins, at this stage don't over fill, now spoon the sauce that is left,
covering the lamb and vegetables (again don?t over fill). Now turn the potato cakes out of the molds, the bottom now becomes the top, they should be golden brown in colour.

Place each potato cake on top of each ramekin. Place the ramekins back in the oven for about 5 minutes to heat through.

Great served with braised red cabbage and streamed greens
Ingredients:
120g Epicure Madeira & Lamb Wine Reduction
350g Lamb Neck Fillet (diced)
1 tbsp Plain Four
Sea Salt
Ground Black Pepper
4 tbsp Olive Oil
1 Carrot (peeled & roughly diced)
1 Medium Onion (peeled & finely diced)
1 stick Celery (finely chopped)
2 Medium Beetroot (peeled & roughly diced)
3 cloves Garlic (peeled & crushed)
2 tbsp Fresh Thyme Leaves
2 tbsp Fresh Rosemary (chopped)
2 Bay Leaves
2 tbsp Tomato Puree
750ml Lamb Stock
Equipment:
4 9cm x 6.5 cm ovenproof ramekins
4 9.5cm x 2 cm ovenproof/non - stick pastry molds


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