Quote:
Originally Posted by 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.
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just doing a search, gonna make a hotpot today, and being a bloke, unless its summat spicy where i get to throw loads of stuff in, i follow a recipe (well try)
missus has gone back to college doing catering, in her 2nd year, so she makes all of these wonderful dishes, that i wont attempt, but being in my nature, rather than just saying "oh thats good!", i end up saying "not enough seasoning for me, or have you thout about this to bring the flavour out of that"
so needless to say i get the same treatment when i try cooking, so anyway back to my point
i was gonna google and do one off bbd website or summat, but thought i would search accyweb to see if i could find one, so im gonna use margarets, first one i found.
will let you know results, to save me looking, does anyone know of a trad lancs recipe thread on here?