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EspañolLANCASHIRE HOTPOT
(Redirected from Lancashire Hotpot)
'Lancashire hotpot' is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare. It is sometimes served at parties in England, because it is easy to prepare for a large number of people and is relatively inexpensive.
There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix made up of meat, vegetables (carrot, turnip, potatoes, onion or leek) then covered with sliced potato or pastry. The type of meat to be used in a true Lancashire hotpot is a matter of some controversy, with many being of the opinion that it should be lamb (with optional lamb kidneys) and some thinking it should be beef. As much food 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 is usually added to cover the contents while it cooks, though some recipes rely on a well sealed pot on a low heat to retain enough moisture within the meat, onion and potatoes.
The hot pot referred to is a brown pottery dish with straight sides used to cook casseroles in British cuisine. The basic recipe formerly included oysters at one point, when they used to be more affordable. Pickled red cabbage is often served as an accompaniment.
★ Irish stew
★ Pot roast
★ Scouse
★ Stewing
★ A recipe from BBC Food by James Martin
★ A (hardly traditional) recipe by Delia Smith
★ Betty Turpin recipe (''Coronation Street'' character)
★ Traditional Recipe from 1937
'Lancashire hotpot' is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare. It is sometimes served at parties in England, because it is easy to prepare for a large number of people and is relatively inexpensive.
There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix made up of meat, vegetables (carrot, turnip, potatoes, onion or leek) then covered with sliced potato or pastry. The type of meat to be used in a true Lancashire hotpot is a matter of some controversy, with many being of the opinion that it should be lamb (with optional lamb kidneys) and some thinking it should be beef. As much food 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 is usually added to cover the contents while it cooks, though some recipes rely on a well sealed pot on a low heat to retain enough moisture within the meat, onion and potatoes.
The hot pot referred to is a brown pottery dish with straight sides used to cook casseroles in British cuisine. The basic recipe formerly included oysters at one point, when they used to be more affordable. Pickled red cabbage is often served as an accompaniment.
| Contents |
| See also |
| External links |
See also
★ Irish stew
★ Pot roast
★ Scouse
★ Stewing
External links
★ A recipe from BBC Food by James Martin
★ A (hardly traditional) recipe by Delia Smith
★ Betty Turpin recipe (''Coronation Street'' character)
★ Traditional Recipe from 1937
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