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Lancashire Hotpot

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Lancashire Hotpot

Post  marbet on 05.04.12 16:55

I would like to make a Lancashire hotpot - the one with crispy potatoes on the top.
Just attempted one which has been cooking (covered)at 180 for 2 hours. The lamb pieces are still very chewy and the potatoes on top are extremely brittle. What went wrong? Sad

marbet

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Re: Lancashire Hotpot

Post  Admin on 06.04.12 23:11

I don't know what went wrong Marbet.

Try this way next time. (Make sure the liquid stock you use is hot otherwise it will take forever to cook)

In a frying pan, on the hob, fry the lamb until lightly golden.

Transfer to a shallow casserole dish.

Add the onion, (rosemary, garlic) - if you are using them, to the frying pan and fry for 3 minutes.

Scatter on top of the lamb. Layer the thinly sliced potatoes on top, pour over 7 fl oz of hot lamb stock or other stock.

Season lightly, cover with foil, cook on the low rack of the halogen oven.

Temp 200c, cook for 30 to 40 mins until the potatoes are tender.


Remove the foil - if the surface of the potatoes looks too dry, brush with butter or oil and cook for 10 mins or a bit longer, until the surface is golden

Hope this helps

feedme

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Re: Lancashire Hotpot

Post  lonergan2468 on 15.05.12 13:54

I posted my recipe

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Re: Lancashire Hotpot

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