In the heart of Lancashire, England, lies a culinary gem that has warmed the souls of generations: Lancashire hotpot. This classic British dish is a hearty and comforting stew, a symphony of tender lamb, succulent vegetables, and a rich, flavorful gravy, all lovingly layered in a casserole and baked to perfection. Its origins can be traced back to the humble cottages of Lancashire, where resourceful housewives made the most of simple, affordable ingredients to create a nourishing meal that could feed a large family. Today, Lancashire hotpot remains a beloved dish, enjoyed in homes and pubs across the region and beyond.
This article presents a collection of Lancashire hotpot recipes that capture the essence of this timeless dish while offering variations to suit different tastes and preferences. From the traditional lamb hotpot, brimming with succulent lamb shanks or shoulder, to the hearty beef hotpot, featuring tender chunks of beef chuck or brisket, these recipes showcase the versatility of this classic stew. Vegetarians will delight in the meatless version, where meaty mushrooms and a medley of vegetables take center stage, while those seeking a lighter option can explore the chicken hotpot, where succulent chicken breasts or thighs add a leaner protein to the mix.
Each recipe is meticulously crafted to guide you through the process of creating a delectable Lancashire hotpot, from selecting the finest ingredients to layering them in the casserole and achieving the perfect balance of flavors. Step-by-step instructions, cooking tips, and helpful suggestions ensure that even novice cooks can create a hotpot that will impress family and friends. Whether you prefer the classic lamb hotpot, the hearty beef version, the meatless alternative, or the lighter chicken option, this article has a recipe that will satisfy your cravings and warm your soul. So gather your ingredients, preheat your oven, and embark on a culinary journey to the heart of Lancashire, where flavors dance together in perfect harmony.
EASY LANCASHIRE HOTPOT
Steps:
- Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
- Remove the hotpot from the oven and let rest for about 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 1101 kcal, Carbohydrate 112 g, Cholesterol 150 mg, Fiber 11 g, Protein 49 g, SaturatedFat 25 g, Sodium 677 mg, Sugar 13 g, Fat 52 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g
LANCASHIRE HOT POT
A rather exotic version of the English dish
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown.
- In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned.
- Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Lay kidney slices on top, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered.
- Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
LANCASHIRE HOTPOT
Make and share this Lancashire Hotpot recipe from Food.com.
Provided by Tea Girl
Categories European
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
- Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat.
- Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
LANCASHIRE HOTPOT
Provided by The New York Times
Categories dinner, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Put about a tablespoon of butter in a deep heavy casserole. Arrange a layer of potatoes on the bottom. Arrange three chops on top. Sprinkle with salt and pepper.
- Layer with kidneys, mushrooms, onions and more potatoes. Add another layer of chops, and remaining kidneys and vegetables, finishing with a layer of overlapping potatoes.
- Add the water and bake for half an hour; turn heat down to 300 for an hour. Remove lid, and cook another 30 minutes uncovered so that the potatoes brown. Serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 49 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- For a richer flavor, use a combination of beef and lamb meat.
- Trim excess fat from the meat to reduce the calories in the dish.
- Use a good quality stock for the best flavor.
- Add a splash of red wine to the gravy for a deeper flavor.
- Serve the hotpot with mashed potatoes, boiled cabbage, or carrots for a complete meal.
- If you are short on time, you can use pre-made puff pastry for the crust.
- You can also add other vegetables to the hotpot, such as peas, carrots, or celery.
- Serve the hotpot hot out of the oven for the best flavor.
- To make the hotpot ahead of time, cook it according to the recipe instructions and then let it cool completely. Store the hotpot in the refrigerator for up to 3 days, or in the freezer for up to 2 months. When ready to serve, reheat the hotpot in a preheated oven until heated through.
Conclusion:
Lancashire hotpot is a hearty and flavorful dish that is perfect for a cold winter day. It is a classic British dish that is sure to please the whole family. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite. So next time you are looking for a comforting and delicious meal, give Lancashire hotpot a try. You won't be disappointed!
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