Nigel Paul Smith's Lancashire Hot Pot _320
NML Head Chef, Nigel Paul Smith's recipe for Lancashire Hot Pot.
INGREDIENTS (serves 4)
3 necks of lamb
1 ltr chicken stock
few sprigs thyme
40g diced turnip
40g diced celeriac
60g diced carrot
few sprigs of thyme
100 ml chicken stock
500g white onions, sliced
1 star anise
50g butter
500g potatoes, cut into discs
200g clarified butter
METHOD
1. Trim the necks, removing most of the fat, and saute them to get a rich colour while seasoning well.
Place in a casserole dish with the chicken stock and thyme, and braise for 2-3 hours at 150°C. Leave to cool.
2. Saute the turnip, celeriac and carrot to get a nice colour then add the chicken stock to cook them through.
3. Saute the onions in the butter with the star anise and cook until very soft. Remove from the heat.
4. Poach the potatoes in the warm butter until soft.
5. To build the dish, line a ceramic or cast iron pot. Place one quarter of the diced vegetables in the bottom, then one eight of the onion, then a layer of potato, then the lamb that has been sliced.
Add a layer of onion, then potato, lamb and finish with a final layer of potato.
As you build the layers, top up with cooking liquor from the lamb and season each one.
6. Cook in an oven at 180°C for 20 minutes, or until the potato is golden brown.