Here tells the story of my latest experiment.
My first attempt at a Lancashire hotpot didn't go quite the way I wanted it to.
To say the least...
Well, let's just say I feel sorry for the friend I fed it to! The problem certainly had nothing to do with the recipe. In fact, I was very lucky to get my hands on such an authentic one. It was more to do with the way it was cooked! As a proud cook always says, 'It wasn't me, it was the ingredients...'
The true cause of the disaster was, in fact, time. Another excuse but undeniably true. A hotpot should be slaved over, loving waited for, and welcomingly eaten.
An impatient chef is no friend to this dear dish.
I wouldn't dare go into details but I would like to apologise to Mrs. Bamford, for putting her recipe to shame. I will try again...and again...and again, until the meat falls apart at the smallest chew, the vegetables are juicy and the sauce is thick and scrumptious.
By putting this recipe up here, I ask those who will cook it to do it the justice it deserves.
MRS BAMFORD'S LANCASHIRE HOTPOT.
Serves 6:
400g beef or lamb, stewing meat.
3 carrots,
3 large potatoes,
2 brown onions,
beef stock (1 or 2 cubes or 50ml fresh stock)
Shortcrust pastry.
Slowly cook the stewing meat at 160 degrees C for 2 hrs with stock and 3 tablespoons of water.
Roughly chop carrot, onion and potatoes and when the meat is done, repeatedly layer the vegetables and meat, finishing with the potatoes in deep, heavy based dish. Add more water if you think it is needed and season well. Cook for 1 hr at a medium heat with the lid on.
After an hour, check the moisture, and add a little more stock if needed. Another hour with the lid on.
Add the pastry and cook for a further 15 minutes. And Voila! You should have in front of you what should be deliciously warming Lancashire hotpot - unless your face has already given the game away...
By putting this recipe up here, I ask those who will cook it to do it the justice it deserves.
MRS BAMFORD'S LANCASHIRE HOTPOT.
Serves 6:
400g beef or lamb, stewing meat.
3 carrots,
3 large potatoes,
2 brown onions,
beef stock (1 or 2 cubes or 50ml fresh stock)
Shortcrust pastry.
Slowly cook the stewing meat at 160 degrees C for 2 hrs with stock and 3 tablespoons of water.
Roughly chop carrot, onion and potatoes and when the meat is done, repeatedly layer the vegetables and meat, finishing with the potatoes in deep, heavy based dish. Add more water if you think it is needed and season well. Cook for 1 hr at a medium heat with the lid on.
After an hour, check the moisture, and add a little more stock if needed. Another hour with the lid on.
Add the pastry and cook for a further 15 minutes. And Voila! You should have in front of you what should be deliciously warming Lancashire hotpot - unless your face has already given the game away...
Poor Mrs. B - still, I reckon you learn more from cock-ups than anything else. Cracking snaps.
ReplyDeletesugar is a vital ingredient to a hotpot plus more veg. One other point, controversial as it may be, a spoon full of marmite goes down a treat.
ReplyDeleteI will definately take the marmite trick on board. It happens to be one of my favourite foods, aside from well-cooked hot pot.
ReplyDeleteThank you