Sunday, 28 July 2013

Lancashire Hotpot

Tonight I made a Lancashire Hotpot using the following recipe as a guide...

Adapted from:

I added a glove of garlic and used 500 ml of chicken stock instead of the lamb stock. I also excluded the swede and just used 4 potatoes. The number of potatoes depend on the size of the cooking receptacle. For the lamb, a pack of lamb leg cubes from woolies. 

Due to the oddities of the home, I started this at about 4 and cooked the Hotpot sand potatoes for two hours in my tagine on the gas hob. The oven was then preheated to 200C, potatoes sliced thin and placed on top of the meat and cooked for about an hour till the top of the potatoes are crispy.

Serve with the Nederberg 56 Hundred Cabernet Sauvignon 2012.

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