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Please do tell what's in it and if you have a recipe, I'd appreciate it...as always, exact amounts is not required, just ingredients...
thanks so much!

2007-01-02 05:48:22 · 8 answers · asked by vegetable soup 5 in Food & Drink Cooking & Recipes

i mean...
exact amounts ARE not required...
ugh! sorry!

2007-01-02 06:03:46 · update #1

8 answers

Preparation time less than 30 mins
Cooking time 1 to 2 hours

Ingredients
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/½in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
½ tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper

Method
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.

2007-01-02 06:00:23 · answer #1 · answered by David A 2 · 2 0

This is an excellent recipe for Traditional Lancashire Hotpot - enjoy:

Ingredients
900g/2lb best end and middle neck British lamb, sliced into chops
1 tbsp groundnut oil
butter
4 lamb's kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm/½in wedges
1 tbsp plain flour
570ml/20fl oz freshly boiled water
½ tsp Worcestershire sauce
1 fresh bay leaf
2 thyme sprigs
900g/2lb potatoes, cut into 2cm slices
sea salt
freshly ground black pepper



Method
1. Pre-heat the oven to 170C/325F/Gas 3.
2. Trim the lamb of any excess fat and pat dry with paper towel.
3. Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.
8. Remove the bay leaf and thyme before serving.

2007-01-02 05:56:38 · answer #2 · answered by Anonymous · 1 0

Lamb chops (or I usually use scrag end of neck)
Potatoes
Mushrooms (optional)
Seasoning
Butter
Broth
Peel potatoes and slice about 1/4 in thick. Slice mushrooms and sauté for a moment or two. Season lamb well and place in oven casserole, top with mushrooms. Pour on broth until it rises almost to cover lamb. Cover all with a layer of potato slices. Dot with butter.
Bake in a moderate oven (about 350ºF) for about an hour; potatoes should be brown on top.
Some people replace half the broth with stout; that's up to you.

2007-01-02 05:56:08 · answer #3 · answered by anna 7 · 1 0

8 chump chops
8 large potatoes sliced
2 large carrots sliced
2 large onions sliced
3 or 4 rashers of bacon
1 chicken oxo cube in 1 cup boiling water
salt & pepper

Grease large casserole and put a layer of carrots and half of the potatoes.
Add chops and onions and other potatoes and liquid.
Put bacon on top.
Cook with lid on in mod. oven for about 2 hours.
Remove lid, cook further 1/2 hr.

2007-01-02 05:51:42 · answer #4 · answered by Anonymous · 1 1

breast of lamb, cooked in vegetable stock, util tender, when cooled strip off meat discard the fat, put into dish add potatoes and veg of your choice and put sliced potatoes on top pop in oven

2007-01-02 13:09:35 · answer #5 · answered by Anonymous · 1 0

Well i don't know exactly about that but you can check out the following site:

http://www.lacartes.com

2007-01-03 01:23:12 · answer #6 · answered by vir_maha 2 · 0 2

lots of potatoes, pastry and beef!

2007-01-02 06:32:59 · answer #7 · answered by Anonymous · 1 3

http://www.bbc.co.uk/food/recipes/database/traditionallancashir_70908.shtml
try this..

2007-01-02 05:55:06 · answer #8 · answered by emami r 3 · 1 0

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