As mentioned in a previous post, I’ve been looking at new features to add to Hand To Mouth. My friend Dazzler suggested I try re-creating recipes from weird and wonderful books, which I thought was a great idea. This first ‘Tried & Tested’ post fits more into the latter category, as it comes from a rather lovely new cookery book called ‘Great British Food‘.
Put together by the guys behind the brilliant Canteen mini chain of restaurants, this Lancashire Hot Pot stays true to their ethos of cooking gutsy, tasty, good quality, British grub. The recipe calls for leg mutton, which I couldn’t get hold of at the time of cooking, so instead I used shoulder of lamb.
The recipe takes a bit of prep, but once you get going it’s pretty easy, and it tastes reet good.
Ingredients (serves 6)
50g butter
250g onions, sliced
1kg boned leg of mutton, 3-4cm dice
150g carrots, sliced
10g fresh thyme, leaves picked
3 bay leaves
700g floury potatoes (Maris Piper), peeled ad thinly sliced
500ml meat stock
100ml meat stock
Salt and black pepper
Method
Preheat the oven to 135 degrees, and then heat up half the butter in a saucepan. Add the onions and sweat over a low heat for around 15 minutes or until soft and translucent, but not browned.
Next place the meat in an oven proof dish and add the onions, carrots, thyme and bay leaves. Season well with salt and pepper, and then mix together.
Arrange the potato slices on top of the meat and vegetable mix, overlapping the slices slightly, and then pour the stock and ale into the dish.
Now melt the remaining butter and brush over the potatoes, season with salt, cover with a lid and then pop in the oven to cook for 2 hours.
After two hours, remove the lid from the dish, increase the oven temperature to 150 degrees and continue cooking for a further 30-45 minutes until the potatoes are nicely browned.
Serve in big bowls, making sure you get a good mix of the meat, vegetables and the tasty stock.
Tags: Bay, Book, Canteen, Carrot, Lamb, Lancashire Hot Pot, Potatoes, Recipe, stock, thyme
