10 November 2019

I would like you to ask members of your family about their recipes for Lancashire Hot Pot.

Not to be contentious but my family for generations has used mince, beef and a shortcrust pastry top.

Mrs Beeton's recipe in the image has a potato top!

Can you write your recipe on the blog please.

Posted by Year 6 on 10 November 2019

Category: Class of 2020




jack the flat
11 November 2019

Hot pot

• Large bag of Potato’s
• One large onion
• 500gh mince meat
• 2 large carrot
• One oxo cube

NA :)
12 November 2019

INGREDIENTS
2 lb (900 g) best end and middle neck of lamb, chopped into chop-sized pieces
2 lb (900 g) potatoes, peeled and cut into ¾ inch (2 cm) slices
salt and freshly milled black pepper
1 tablespoon groundnut or other flavourless oil
butter
12 oz (350 g) onions, peeled and cut into half lengthways through the root then cut into ½ inch (1 cm inch) wedges
1 level tablespoon flour
1 pint (570 ml) hot water, mixed with ½ teaspoon Worcestershire sauce
1 bay leaf
2 sprigs fresh thyme

METHOD
First trim the lamb of any excess fat and wipe with kitchen paper.

In a large frying pan, heat the oil and ¼ oz (5 g) butter until it is very hot, then brown the pieces of lamb two or three at a time until they all have a good brown crust. As they cook, remove them to a wide casserole.

Next, fry the onions – add ¼ oz (5 g) butter to the pan if you need any extra fat – cooking them for about 10 minutes till they turn brown at the edges. Now stir in the flour to soak up the juices, then gradually add the hot water and Worcestershire sauce, stirring or whisking until flour and liquid are smoothly blended. Season with salt and pepper and bring it up to simmering point, then pour it over the meat in the casserole. Add the bay leaf and thyme, then arrange the potato slices on top, in an overlapping pattern like slates on a roof. Season the potatoes and add a few flecks of butter here and there.

Cover with a tight-fitting lid and cook near the top of the oven for 1½ hours, then remove the lid and cook for a further 50 minutes.I sometimes finish off the hotpot under the grill. If you brush the potatoes with a little more butter and place the casserole under a hot grill they crisp up and brown beautifully. Alternatively, if you think they're not browning enough during cooking, you can turn the heat in the oven right up during the last 15 minutes. Remove the bay leaf and thyme sprigs before serving.

IB:)
12 November 2019

My mum uses a tin of corned beef, carrots, onions, potatoes and two stock cubes.
Cook the potatoes, carrots and onion for half an hour then add the corned beef and two stock cubes. My mum uses a potato masher to mash it up a little and cooks it for another half an hour on the hob. Then it can be served with a slice of bread and beetroot or red cabbage. My mum makes the best corned beef hash ever!

Alfie : D
13 November 2019

You will need:
100g of butter
900g of stewing lamb cut into chunks
3 lamb kidneys,sliced,fat removed
2 medium onions,sliced
4 carrots peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml chicken stock
2 bay leaves
900g potatoes,sliced and peeled

Method:
1.Set oven to 160C/fan
2.Heat a little bit of the 100g butter into a large casserole dish and brown 900g of the stewing lamb in batches,lift to a plate,then repeat three trimmed and sliced lamb kidneys.
3.fry 2 chopped onions and 4 peeled and sliced carrots in a pan with more butter until golden
4.sprinkle over 25g of plain flour allow to cook for couple of minutes then, shake over 400g of Worcestershire sauce pour in 400g chicken stock,then bring to boil
5.stir the stewing lamb and kidneys 2 bay leaves,then turn off the oven.
6.Arrange 900g peeled and sliced potatoes on to the meat,then pour a little more drizzle
7.cover and place into the oven and leave until 1and a half hrs,until the potatoes are cooked
8.remove lid and brush the potatoes with some more dripping then grill it for 5-8 minutes until brown.
And now you should have a Lancashire hotpot.

15ab3!!3
14 November 2019

Ingredients

2 onions
300g carrots
1kg potatoes
450g lean minced beef
2 beef stock cubes
splash of Worcestershire sauce
handful of roughly chopped parsley optional

How to make / serve

Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. give a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

15ab3!!3
14 November 2019

Ingredients

2 onions
300g carrots
1kg potatoes
450g lean minced beef
2 beef stock cubes
splash of Worcestershire sauce
handful of roughly chopped parsley optional

How to make / serve

Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. give a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

Romy :)
14 November 2019

Ingredients

100g dripping or butter
900g stewing lamb, cut into large chunks
3 lamb kidneys, sliced, fat removed
2 medium onions, chopped
4 carrots, peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb or chicken stock
2 bay leaves
900g potato, peeled and sliced

How to make/serve!

1. Heat oven to 160C/fan 140C/gas 3.

2. 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.

3.Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.

4. 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.

5. 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.

5. 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.

Paige
14 November 2019

100g of Butter
500g of Minced lamb
1 Large onion chopped
4 Carrots Peeled and sliced
25tsp Worcestershire sauce
500g of Lampstock
2 Bay leaves
900g Potato,peeled and sliced

CG
14 November 2019

RECIPE BY CG
My Great
Grandma
Elsie’s
Lancashire
Hotpot
Serves 4 people
Tips
Serve with beetroot and pickled cabbage.


Ingredients
Diced lamb 800g
Potatoes 800g (peeled and sliced)
2 onions
8 carrots
400ml of stock (veg or beef)
Salt and pepper
Mixed herbs ½ tsp
Preparation
If time pre cook lamb, onions, carrots, mixed herbs and stock in slow cooker 4-6 hours on low.
Preheat oven to 170°C (325°F or gas mark 3).
Peel and dice the onions and carrots (if not already pre cooked in slow cooker) in a decent sized casserole dish.
If pre cooked then simply put it all in the bottom of the casserole dish and add sliced potatoes on the top.
Add diced lamb with mixed herbs on top then put sliced potatoes above that neatly with no gaps.
Pour stock all over the potatoes and season with salt and pepper.
Cover with foil and cook for an hour and a half - remove foil then cook for another 40 mins.
If pre cooked meat cook in oven for 40 mins until potatoes have caramelized on top.


J
16 November 2019

340g tin corned beef
4 carrots
1 large onion
Potatoes (as many as you like)
Peas (as many as you like)
1-2tbsp mixed herbs
Water
Two beef oxo cubes
Beef bisto
1-2tbsp of onion bisto

1. Chop the onion, carrots and potatoes to the desired size you want.

2. Open the tin of corned beef (carefully) and chop up into desired size chunks.

3. Add corned beef, carrots, onions and potatoes to a pan.

4. Fill the pan with water. Enough to cover all the ingredients.

5. Place the pan on a medium-high heat and bring to the boil.

6. When the hot pot has been cooking for about 15 mins, add the two beef Oxo cubes and the mixed herbs.

7. Leave to boil for about 30 mins or until the potatoes and other vegetables are soft.

8. Add beef gravy granules and a bit of the onion gravy granules (about 1-2 tbsp) until it has the desired consistency you want.

9. Add the peas at the at the last minute.

10. Taste and adjust flavours to your liking.

11. Serve with crusty bread and enjoy!

LKP:)
16 November 2019

Ingredients
100g dripping or butter

900g stewing lamb

, cut into large chunks
3 lamb kidneys, sliced, fat removed
2 medium onions

, chopped
4 carrots

, peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb

or chicken stock
2 bay leaves
900g potato

, peeled and sliced


method

1. Heat oven to 160C/fan 140C/gas 3.
2. 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.
3. Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
4. 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.
5.Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
6. Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
7. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
8. 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.

JH :/
17 November 2019

My dad's recipe is:

1. 1 Large onion diced
2. 2 Large carrots
3. 600g diced lamb
4. 1 lb of potatoes
5. Fresh thyme
6. 500ml lamb stock (stock cube)
7. salt and pepper
8. oil

Method:

1. Preheat the oven to 180c/gas mark 4.
2. In a large casserole dish add the onion and carrot in a little oil. Cook for 5 mins until soft
3. Add the lamb. Cook for 2-3 mins until browned. Add the lamb stock, salt, thyme and pepper and bring to the boil.
4. Slice the potatoes and arrange on the top, cover the pan with a lid or foil and put in the oven for 1 hour.
5. after one hour turn the oven up to 220c/gas mark 7, spray the potatoes with a little oil and cook for a further 30 mins.

It is now ready to eat.

Lucas ^_^
17 November 2019

My hot pot recipe is:
•vegetables
•potato
•asparagus
•normal peppers or spicy peppers
•mushrooms
•sprouts
•meat
•onions


TM
17 November 2019

Ingredients

2 lb neck of lamb, divided into 8 cutlets
1 oz. lard or dripping (fat)
4 onions, peeled and sliced
4 carrots, peeled and sliced or ½ lb. mushrooms, wiped and quartered
2 lb. potatoes, peeled and thinly sliced
Salt and black pepper
2 pints lamb stock
Chopped fresh parsley to garnish

Recipe

Set oven to 160C. Trim any excess fat from the cutlets. Heat the lard or dripping in a frying pan and lightly brown the cutlets on both sides. In a large ovenproof casserole, layer up the cutlets, onions, carrots and potatoes, seasoning each layer successively, finishing with a neat ‘thatch’ of potatoes. Pour in the stock. Sprinkle a little salt over the potato ‘thatch’ and brush the potatoes with melted lard or dripping. Cover and cook for a 1½ to 2 hours. Remove from the oven and brush the potatoes with a little more melted lard or dripping and cook , uncovered, for a further 20 to 30 minutes until the potatoes are golden brown and crisp. Serve garnished with parsley and accompanied by pickled red cabbage or plain boiled red cabbage, if preferred.

HL;)
17 November 2019

Ingredients
1 large onion diced
2 large carrots cut into bitesize pieces
600 g diced lamb leg
500 ml lamb stock from a cube is fine
3 large potatoes (roughly 500g / 1lb), cut into 3mm slices
Plus a little oil, salt and pepper
Vegetables to serve optional
Metric - US Customary

Method
Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
In a large ovenproof pan (or hobproof casserole dish), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes or until the top is brown and the potatoes are completely cooked.
Serve just as it is or with extra vegetables.

@v@??!?!?
17 November 2019

Our Hotpot is really corn beef hash.

ingredients:
carrots-3 large
potatoes-5 large
tin of corn beef
salt
pepper
oxo cube x1
water

Method!

Peel carrots and potatoes and cut into small chunks then put them in a pan until enough water to cover them. Add an oxo cube , salt and pepper and simmer for about 20 mins. While the carrots and potatoes are simmering , cut the corn beef into chunks. When the carrots and potatoes have softened , add the corn beef and let it simmer for another 5 mins. Season to taste and enjoy!Yum, Yum.

lolaaaaa :]]
17 November 2019

Ingredients ;
rashers bacon
medium potatoes, thinly sliced
large onion, sliced into rings
salt and pepper to taste
diced cooked beef meat
beef gravy

hhhh000llyy88888
18 November 2019

Hot pot in grdients
. large bag of potatoes
. one large onion
. 500gh mince meat
. two large carrots
. One oxo cube

CH :)
18 November 2019

INGREDIENTS:

1lb of leaned minced beef,
3lbs of potatoes,
1 large onion,
2 medium carrots,
1 beef stock cube,
2 pints of beef gravy.
Pinch of salt + pepper

METHOD:

Chop potatoes (medium cubes), carrots (slices) and onions (small chunks), boil potatoes and carrots (on medium) for 45 minutes. Meanwhile, dry fry mince + onions (on medium) until cooked, add salt + pepper. Drain potatoes and carrots, Put potatoes + carrots back in pan, add mince and onions, add beef stock cube and 2 pints of gravy. Mix well, if dry, add boiling water. You've made your Hotpot!

WilMcD
18 November 2019

LANCASHIRE HOTPOT!!

You Will Need:
- 100'gs of butter
-900'gs of lamb, cut into large chunks
-2 medium sized chopped up onions.






4 carrots

, peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb

or chicken stock
2 bay leaves
900g potato

, peeled and sliced
Method
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.

hs:)
19 December 2019

Ingredients
100g dripping or butter

900g stewing lamb

, cut into large chunks
3 lamb kidneys, sliced, fat removed
2 medium onions

, chopped
4 carrots

, peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb

or chicken stock
2 bay leaves
900g potato

, peeled and sliced
Method
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.

hs:)
19 December 2019

Ingredients
100g dripping or butter

900g stewing lamb

, cut into large chunks
3 lamb kidneys, sliced, fat removed
2 medium onions

, chopped
4 carrots

, peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb

or chicken stock
2 bay leaves
900g potato

, peeled and sliced
Method
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.

J fishy in a dishy
19 December 2019

Ingredient
1 large onion diced
2 large carrots cut into bitesize pieces
600 g diced lamb leg
500 ml lamb stock from a cube is fine
3 large potatoes (roughly 500g / 1lb), cut into 3mm slices
That is how you make the Luxor

Plus a little oil, salt and pepper
Vegetables to serve optional
Metric - US Customary
That’s my grandads recipe For Lancashire hot pot

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