Lancashire Hotpot
|
|
Template:CookbookLancashire Hotpot originates from the days of heavy industrialisation in Lancashire, Northwest England, essentially consisting of meat, onion and potatoes left in a heavy pot baking on a low heat in the oven all day. It takes minimum effort to prepare and is a delicious and filling dish to return home to. It is sometimes served at parties in the North of England, because it is easy to prepare for a large number of people, and relatively inexpensive.
There are doubtless regional variations - it is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of several layers made up of meat (for example, chunks of lamb and kidneys) with vegetables (carrot, turnip, onion or leek) then covered with sliced potato. As many layers can be added as will fit in the pot.
Flavour can be enhanced with seasoning - salt and pepper would be the most traditional - and any other ingredients available in the kitchen. Some stock could be added but a well sealed pot on a low heat will probably have enough moisture within the meat, onion and potatoes, enhancing and mingling the flavours rather than washing them away.
The hot pot referred to is a brown pottery dish with straight sides used to cook casseroles in British cooking. The basic recipe used to include oyster at one point, when they used to be more affordable, and pickled red cabbage was often served as an accompaniment.
It is frequently referred to on the popular TV soap opera, Coronation Street.
See also
External links
- James Martin recipe (BBC Food) (http://www.bbc.co.uk/food/recipes/database/traditionallancashir_70908.shtml)
- Delia Smith recipe (http://www.deliaonline.com/recipes/r_0000000797.asp)