Lancashire hot pot ....

[Eric]

What exactly is it .... I can remember my gran making it, but is there a standard recipe? No pictures please, I don't want to drool on my keyboard.

[jaysay]

Originally Posted by Eric

What exactly is it .... I can remember my gran making it, but is there a standard recipe? No pictures please, I don't want to drool on my keyboard.

I make one regularly Eric, but what you put into it varies, I use Lamb chops, onions, potatos, stock cube and seasoning, other people put carrots and other veges in, but I like mine simple and it very tasty too

[MargaretR]

Traditionally 'best end of neck of lamb' is placed on top of layered potato slices and onions.
No liquid (or very little) to be added because the potaoes and onions get basted by the fat as it melts down onto them.
Very slow cooking essential - traditionally left in a low oven all day to provide a ready meal on return from t'mill

[katex]

It's 'orrible, about the only meal I did not enjoy as a child, who puts lamb chops in a casserole type meal ? Flabby fat.. yuk. I have never been a fussy eater (albeit not a large appetite), however the only bit of a hot pot I enjoyed was the crispy sliced potatoes off the top .. and the gravy.

[Eric]

Originally Posted by margaret@rothwell5.f

Traditionally 'best end of neck of lamb' is placed on top of layered potato slices and onions.
No liquid (or very little) to be added because the potaoes and onions get basted by the fat as it melts down onto them.
Very slow cooking essential - traditionally left in a low oven all day to provide a ready meal on return from t'mill

So if I wanted to make one .... lamb is the key; I don't think I could get best end of neck around here. Lamb is not very popular here, I think the scotsmen scared most of the sheep away But one butcher, a Greek, does do lamb chops and roasts, and stewing meat. How do you think it would do in a slow cooker?

[MargaretR]

When using a slow cooker it is recommended to place the meat at the bottom where there is most heat - that will remove the basting effect and you wont have a good hotpot.

[Margaret Pilkington]

I make it, but I don't eat it...i know that sounds daft, but hubby likes it and I don't.
I get Chump chops and choose them without too much fat...a little is essential for the flavour.......I flash fry them in a non stick pan(no added fat)........cook a couple of large onions in the same pan(picks up the flavour and any juices left in the pan)
I Slice three large potatoes and(old ones are best)......and bring to the boil in lightly salted water.......drain and then layer the onions and potatoes a couple of carrots in good size chunky pieces.....put the chops in the middle, and then put a layer of potato and onion over the top, add a 3/4pint of stock and roast in a low oven.........about 35 minutes before the stuff is to be served i brush the top with butter and move the dish up to the top of the oven and turn the heat up to pastry cooking heat(gas mark 7) to crisp up the top layer of spuds...keep an eye on the browning process...you want the top layer crispy but not cremated.
Hope that helps Eric.

[entwisi]

slow cookers are OK but you don't get the crsut that makes it so yummy. You can put the lamb in high up as the heat rises and the hottest liqued is at the top so it does work.

It doesn't want or need to be tender lamb as its cooked so slow and low. in fact the scrag end was chosen because of its good flavour ( due to the bones) and the fact that you couldn't use it in any other meal.

Traditionally it also had Oysters in it round the seaside (Blackpool/morecambe) as they were cheap.

just stick onion, spuds, carrots, salt pepper in and give it a help with a stock cube if you like. Leave it a good 8 or 9 hours on low or in an oven for about 2-3, leave the top off for a nice crust.

[West Ender]

I make my own variation of hotpot - more like meat and potato pie. I use lentils and pearl barley (boiled to softness) as well as potatoes and carrots (diced) and I prefer leeks to onions. I usually use neck of lamb, sliced and browned in a little oil, and a stock cube, salt and black pepper and a teaspoonful of mixed herbs. It works equally well with the left-overs from a lamb joint - the bone of which should also be added (but removed before eating, of course). I either put the lot in the slow cooker for about 6 hours or it can be done on the hob for 2 or 3 hours but you need a very heavy-bottomed pan.

To finish I either add more liquid (stock) if it's cooking in a pan and drop in a few suet dumplings, which cook in 20 minutes, or I put it in a casserole dish and make a suet pastry crust and put it in the oven til the pastry's golden brown. It's not the traditional Lancashire Hotpot but it's very tasty and it fills you up.

[Eric]

Thanks for the advice y'all .... I think I'm going to try and make one .... I have the munchies just from reading these posts, and I'm not even stoned (yet).

[BERNADETTE]

Those recipes sound yummy