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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.