@foodwithgeorge: Lancashire Hotpot - Pub Grub, Episode 17 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Lancashire Hotpot Ingredients (Serves 4): 500g lamb shoulder, diced 150g lamb kidneys, sliced Salt & pepper, to taste 4 carrots, sliced 1 large onion, sliced 2 garlic cloves, minced 2 tbsp flour 300ml chicken stock 200ml red wine 1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves) 1 tbsp Worcestershire sauce 4 large potatoes, thinly sliced 200g black pudding, sliced 100g butter, diced Salt & pepper, to taste 1 tsp fresh thyme leaves Method: Preheat the oven to 180°C. Season the lamb shoulder and kidneys with salt and pepper. In a large ovenproof pot, brown the lamb shoulder and kidneys over medium heat until golden. Remove and set aside. In the same pan, sauté the carrots, onion, and garlic until softened. Sprinkle in the flour, stirring well to coat the vegetables. Pour in the chicken stock and red wine, stirring to combine. Add the bouquet garni and Worcestershire sauce. Return the lamb and kidneys to the pan, ensuring everything is well-mixed, simmer for 20 mins until reduced slightly. Layer the potato then mixture, black pudding slices, potato, mixture, black pudding and finally the potato again. Arrange the sliced potatoes in overlapping layers over the top, ensuring the entire surface is covered. Dot with butter and season with salt and pepper. Cover the pot with a lid or foil and place it in the oven. Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown. Garnish with thyme leaves, plate up and enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #LancashireHotpot

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Sunday 01 December 2024 08:32:39 GMT