Lancashire hot pot .... - Page 3

entwisi · 25-07-2008, 09:26

Quote:

Originally Posted by grannyclaret

Mine Always Looks O.k. But The Spuds Are Always Hard,,,,

Not cooked long enough, turn the temperature down and leave it longer. Also if you cover it for the first 3/4 of the cooking trime it will help 'steam' the spuds. Its also best using a powdery spud like a King edward.

jaysay · 25-07-2008, 11:34

Just put one in the oven this morning, and its smelling wonderful at the moment, can't wait to get stuck in

MargaretR · 25-07-2008, 13:02

Quote:

Originally Posted by jaysay

Just put one in the oven this morning, and its smelling wonderful at the moment, can't wait to get stuck in

Not really the weather to have the oven on all day

Parma Ham and melon, with a side salad for me, and fruit for afters

Eric · 25-07-2008, 16:30

I did get the lamb chops .... but no suet yet!!!! I'm working on it.

emamum · 25-07-2008, 16:32

aww.....should we organise a care package for Eric?

jaysay · 25-07-2008, 17:39

Quote:

Originally Posted by margaret@rothwell5.f

Not really the weather to have the oven on all day

Parma Ham and melon, with a side salad for me, and fruit for afters

Don't seem much wrong with that Margaret, very tasty

Eric · 25-07-2008, 18:25

Quote:

Originally Posted by emamum23

aww.....should we organise a care package for Eric?

The old world coming to the rescue of the new

Starving Canadian will trade t-bone steaks for suet

It would make a good headline for the Observer

BERNADETTE · 25-07-2008, 22:27

Do you want some sending over Eric??

jaysay · 26-07-2008, 11:30

Quote:

Originally Posted by Eric

The old world coming to the rescue of the new

Starving Canadian will trade t-bone steaks for suet

It would make a good headline for the Observer

Well it would if it were a slow news week Eric

Eric · 29-07-2008, 10:44

Can you believe it .... not a shred of suet to be had in the city!!!!!!!!!!!

What a culinary wasteland we are.

Well, I have the lamb chops, and the spuds, and the onions ..... if I like this, I may attempt a Canadian hot pot, using moose meat.

MargaretR · 29-07-2008, 10:59

Quote:

Originally Posted by Eric

Can you believe it .... not a shred of suet to be had in the city!!!!!!!!!!!

What a culinary wasteland we are.

Well, I have the lamb chops, and the spuds, and the onions ..... if I like this, I may attempt a Canadian hot pot, using moose meat.

Wild meat doesn't have the fat needed to baste the spuds and onions.
Stick with the lamb chops and don't trim the fat off.
A suet crust on top is not the traditional way, so you aren't missing anything.