anyone got a recipe for Lancashire hot-pot.I phoned Coronation St for Betty's but they wouldn't give it to me!

Answer 1

Try this from the BBC
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.

Answer 2

Traditional Lancashire hotpot

Serves 4-6



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.

Answer 3

Traditional Lancashire hotpot

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.

Answer 4

1 middle neck of lamb with bones, about 1kg/2¼lb
plain flour, for dusting
2 tbsp veg oil
1 Spanish onion, thinly sliced
salt and freshly ground black pepper
1 tbsp thyme leaves
1 tbsp chopped rosemary
3 Maris Piper potatoes, very thinly sliced
enough stock to cover
unsalted butter
Turn the oven to 150C/300F/Gas 2.
To make the hot pot, cut the lamb into 2cm/1in thick slices. Dust them with flour. Heat the oil in a pan and quickly fry until lightly coloured on both sides. Remove and set aside.
In the same oil, quickly fry the onion
Layer the lamb and onion in a heavy casserole dish, filling it to 1cm/½in from the top. Season each layer with salt and freshly ground black pepper, and the herbs, spooning liberal amounts of stock between each layer.
Arrange the potatoes neatly all over the top of the dish. Dot a few small knobs of butter on the potatoes, cover with a tight-fitting lid and cook in the oven for 1½ hours. Remove the lid and cook for a further 45 minutes.

Answer 5

LANCASHIRE HOT POT
Printed from COOKS.COM

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1 1/2 lb. potatoes, peeled & thickly sliced
1 1/2 tsp. salt
8 sm. lamb chops, trimmed of excess fat
4 oz. mushrooms, wiped clean & sliced
1 lg. onion, sliced
1/2 tsp. black pepper
1 tsp. dried thyme
12 oysters
1 1/4 c. brown sauce

Preheat oven to 350 degrees. Cover the bottom of a deep oven-proof casserole with a layer of half the potatoes. Sprinkle over 1/4 teaspoon salt. Arrange the chops on the potatoes and cover them with the mushrooms and onion.
Sprinkle over 1 teaspoon salt, pepper and thyme. Cover with the oysters and the remaining potatoes. Pour in the sauce and sprinkle the remaining salt over the potatoes.

Cover the casserole and place it in the oven. Cook for 2 hours. Remove the lid and increase the heat to 400 degrees. Cook for a further 30 minutes, or until the potatoes are tender and golden brown. Remove the casserole from the oven and serve at once.

Answer 6

2 lb (1 kg) best end neck mutton
2 teaspoons chopped parsley and mint
6 good sized potatoes
flour
2 good sized onions
salt and pepper

short crust pastry
6 oz (200gm) of flour
3 oz (100gm) lard or dripping
Pinch salt
½ teaspoon baking powder
water to mix

Method:
Peel and cut the onions and potatoes into neat slices.

Place a layer of onions in an earthenware, fireproof dish or casserole (a deep dish is best) then a layer of chops which have been dipped in the flour, salt and pepper.

Sprinkle with parsley and mint.

Fill up the dish with similar layers, placing potatoes on top.

Cover all with cold water, cover with grease proof paper and bake in a moderate oven for 3 hours.

Half an hour before ready to take off the paper, put on lid of short crust, roll out to fit top of dish.

Replace in oven to cook crust.

Send to the table with a serviette round the dish in which it was cooked.

Answer 7

Betty's A slapper. C'mon Steven. I'll take you down the road for a couple of jars.

Answer 8

www.deliaonline.com good site free but you have to join and sign in

Answer 9

lol. i like ur style :)