Thursday, February 04, 2010

Lancashire Hot Pot

Thank you Marie for becoming a follower of my blog!

Here is one of the recipes I tried within the last week that fell short of expectations. And why am I posting it? Because we have culinary successes and failures and then there is the in between - just plain cock-ups. But I learn from them....and that is a good thing :-)

I present - Lancashire Hot Pot

25 minutes prep, 2 hours cooking



I probably shouldn’t start by saying this but…what a waste of three beautifully fat lamb steaks. Really.

Carrying on with the It-tastes-good-but-if-I’d-ordered-it-in-a-restaurant-I wouldn’t–order-it-again theme….I present, unremarkable Lancashire Hot Pot.

What prompted me to make this was.......I saw some lovely looking recipes for this dish at The English Kitchen and thought - oh my, that looks amazing.

And then I saw Arlene over at The Food of Love had a great Lancashire Hot Pot recipe....and it sounded so comfortingly good that I just had to try it. Mine just didn't come out as well.

I did use different recipes than those I mentioned above but still...the basic concept was the same. Here goes.

You’ll need the following.........

2 tsp. olive oil
8 large lamb chops or three fat lamb loin chops
2 pounds potatoes, cut into ¼ inch slices
Salt and pepper
4 onions, sliced
2 cups hot chicken or vegetable stock
1 tsp. butter

Preheat oven to 350F. Heat a drizzle of olive oil in a large fry pan, add lamb chops, cook over medium heat 2 minutes each side until browned.



Slice the potatoes up super thin. I used my awesome new food processor.



Layer half of the potatoes in bottom of a flameproof dish. Lay chops on top of potatoes, season with salt and pepper.



Heat remaining oil, add onions and cook over low heat, stirring frequently, for about 10 minutes, until they are soft and brown.



Spoon a layer of onion over the lamb then add potatoes, another layer of onion and finish with potatoes.




Pour in about 2 cups of stock or enough to come nearly to the top of potatoes. Dot with butter, cover dish tightly, then bake 2 hours or until potatoes are meltingly soft.

At this point the potatoes were indeed, meltingly soft. But the liquid was still too much. Remove lid for the last 20 minutes of cooking.



It tasted fine. It was edible. We finished it. But it was so…ummmm…bland. Next time we get chops those gorgeous – those babies are goin’ on the grill. OR I will follow another blogger's recipe down to the last ingredient. Live and learn.

10 comments:

Janel said...

I hate it when things don't turn out like you expected. It happened to me tonight!

monicajane said...

I can't imagine this not being something that could have been saved...with herbs perhaps...everything in it is soo good...

I think the addition of garlic browned with the lamb and some rosemary would be very good....

otherwise some tarragon maybe...with the dish the same otherwise... and perhaps a slash of white wine instead of some of the water...

totally salvageable in my mind...and the foundation is good...no doubt...

Velva said...

Okay, it did not turn out quite right but, it is still part of the cooking experience :-)

More rain tonight expected.

Drick said...

I use this same method with pork chops, with cooked spicy sausage, and like it very much ... the sausage gives it much added flavor

Wandering Coyote said...

Bland lamb, eh? Who'd've thunk it? I give you huge kudos for trying this recipe though, Pierce. This is one of those old fashioned recipes that's not really well known.

Laura in Paris said...

How frustrating! But I trust you'll be into something tastier tomorrow!

Pierce said...

Janel - what did you make? I have to surf over to your place and see.

Monica Jane: Oh, it was edible...but had you seen the fatness of those chops...mmmm..thanks for the suggestions!

Velva - I totally agree. You learn all the time when preparing new dishes. Oh my...I am SO sick of this rain. We were hammered with about 4 inches.

Drick - Yeah...maybe if I'd used a spicy meat. But I wanted to try and old fashioned recipe.

WC- Thanks, I know you are not a huge fan of lamb....maybe this could be prepared with other meat as Drick suggested.

Laura: I am doing a roasted chicken that is always a hit. So many delicious ways to roast a chicken.

Le laquet said...

I am never convinced by a hot-pot ~ I always think there's something better to do with lamb chops!

Pierce said...

Jo - I see what you mean. And I wish you could have seen those chops...unbelievably thick. Pity...

Kim said...

Sounds like a great dish, sorry to hear that it didn't work out. Such a bummer when you have such a good cut of meat like that.

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