Vegetarian Lancashire Hotpot Recipes
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
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
VEGETARIAN LANCASHIRE HOTPOT
A lentil based version of trad lancs dish. Based on a version by simon rimmer.
Provided by [email protected]
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Ingredients: 1 onion/ 1 garlic clove/ 200g tomato purée/ soy sauce 200ml maderia or wine/ 400ml vegetable stock/ 4 tbsp green lentils/ 1 tbsp chopped fresh thyme/ salt and pepper/ Vegetables: 3 parsnips/ 3 carrots/ 5 celery sticks/ Leeks, celeriac or mushrooms etc/ 2 litres vegetable stock/ baking potatoes, peeled andfinely sliced/ Butter or olive oil/
- Sauce: Heat the vegetable oil and fry the onion and garlic until soft. Stir in the tomato purée and cook for a further 5 minutes. Add the soy sauce, Madeira and stock and bring to the boil, then add the lentils. Reduce the heat, cover and cook for 25 minutes, or until lentils are soft.Stir the thyme into the sauce and season to taste Veg: Peel and chop the veg and cook til JUST tender in veg stock Topping: Par-boil the potatoes in lightly salted boiling water. And toss in oil. Assembly: Layer sauce, then vegetables, finishing with spuds. Place the dishes under a preheated hot grill or in even until the potato topping looks golden.
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- Parboil the sliced potatoes in salted water for 6-8 minutes depending on the size of slices you have. Thinner slices will become soft sooner. You don't want to parboil till the slices are mush. Just until a skewer can dent them a little. Drain the potato slices and leave to cool. (reserve the cooking liquid as you can use some later in the recipe. Use some of the potato water to make up some vegetable stock. It can also be used to sauté the onion, leek and garlic instead of oil)
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