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
SCOTTISH MEAT PIE
Made by my Scottish Granddad, this recipe is like a traditional Forfar Bridie (old-timely Scottish hot pocket), only in pie form. I prefer the beef version over the lamb.
Provided by CookinCorgi
Categories Meat
Time 1h10m
Yield 6 slices, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F and put a kettle of water on to boil.
- Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes.
- In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
- Mix well to combine.
- When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices.
- Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned.
Nutrition Facts : Calories 703.8, Fat 43.6, SaturatedFat 14.6, Cholesterol 87.3, Sodium 712.3, Carbohydrate 47.2, Fiber 4, Sugar 0.7, Protein 29.8
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
SCOTTISH HOT POT
Make and share this Scottish Hot Pot recipe from Food.com.
Provided by MirandaLee
Categories Weeknight
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
- Mix flour and 1/4 tsp dried thyme.
- Coat beef chunks with flour mixture.
- In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
- Remove with a slotted spoon and place in tomato mixture.
- Cover and Bake at 375 degrees for 1 1/2 hour.
- Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
- During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
- Cut unpeeled potatoes into 1/4 inch thick slices.
- Cut unpeeled apples into thin wedges.
- Remove casserole from oven.
- Layer half of potato slices, half of sausage pieces, half of apple wedges.
- Repeat layering.
- With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
- Sprinkle with 1/4 tsp dried thyme.
- Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.
Nutrition Facts : Calories 430.8, Fat 7.3, SaturatedFat 1.4, Cholesterol 43.1, Sodium 583.2, Carbohydrate 64.4, Fiber 8.4, Sugar 14.1, Protein 21.5
HOT POT AT HOME
Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don't need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
- Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
- Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
- For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
- For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
- Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
- Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
- Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
- Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
- Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.
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