Lancashire Hotpot - Pub Grub, Episode 17 - Recap

• tempo totale: 1 hour 50 minutes

Ingredienti

Pub Grub Series 3 - coming soon!

In case you missed it - In this series, I’ll be showing you how to cook Delicious British Pub Food!

Recipe for Lancashire Hotpot

Ingredients (Serves 4):

500g lamb shoulder, diced

150g lamb kidneys, sliced

Salt & pepper, to taste

4 carrots, sliced

1 large onion, sliced

2 garlic cloves, minced

2 tbsp flour

300ml chicken stock

200ml red wine

1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)

1 tbsp Worcestershire sauce

4 large potatoes, thinly sliced

200g black pudding, sliced

100g butter, diced

Salt & pepper, to taste

1 tsp fresh thyme leaves

Istruzioni

Preheat the oven to 180°C. Season the lamb shoulder and kidneys with salt and pepper. In a large ovenproof pot, brown the lamb shoulder and kidneys over medium heat until golden. Remove and set aside.

In the same pan, sauté the carrots, onion, and garlic until softened. Sprinkle in the flour, stirring well to coat the vegetables. Pour in the chicken stock and red wine, stirring to combine. Add the bouquet garni and Worcestershire sauce. Return the lamb and kidneys to the pan, ensuring everything is well-mixed, simmer for 20 mins until reduced slightly.

Layer the potato then mixture, black pudding slices, potato, mixture, black pudding and finally the potato again. Arrange the sliced potatoes in overlapping layers over the top, ensuring the entire surface is covered. Dot with butter and season with salt and pepper.

Cover the pot with a lid or foil and place it in the oven. Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.

Garnish with thyme leaves, plate up and enjoy!