Thursday, 15 November 2012

Lancashire Hotpot

It's getting cold outside so we need something to warm our bellys. This is where Lancashire Hotpot comes in, with a mixture of flavours that go so well together. This was tweaked a bit, so it isnt your standard Lancashire Hotpot. I added black pudding and red wine to give it a bit more body.

Serves 4-6

800g Stewing Lamb
250g Black Pudding
2 Onions, finely diced
A Good handful of  fresh Rosemary
A Small Glass of Red Wine
400ml Lamb Stock or Vegtable Stock
A good shake of Worcestershire Sauce
4tbsp Plain Flour
100g Butter
4 Carrots, peeled and sliced
900g Potatoes, peeled and sliced

1. Preheat 160c/140c Fan assisted. Put some of the butter in a pan to fry the lamb. Do this is batches. The lamb should release some of the juices so you won't need to keep adding more butter. For each batch put it on a plate. Once the meat is done fry the black pudding for a few minutes and put on the plate with the lamb.

2. If the pan is dry add more butter. Fry the onions and carrots until soft. Add the stock, wine, rosemary and Worcestershire Sauce to the pan. Let it boil for a couple of minutes then add the meat and black pudding to the pan. Boil for a further couple of minutes, then transfer to a casserole dish.

3. Add the sliced potatoes to the top of the meat. It should be covered and add a bit of butter to the top of the potatoes. Cover with tin foil or the lid and put in the oven for 1 Hour and 40 minutes. After remove the foil, increase the heat to 200c/180c fan assisted for 8 minutes to cook the potatoes more. Serve with green vegetables.

Need some decent Cassarole dishes, check here :




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