Lancashire Hotpot with Braised Red Cabbage

Reading the BBC's Good Food magazine the other day I felt the need to make Lancashire Hotpot! So this is yet another of James Martin's recipes although I have altered it slightly.

The last time I'd had Lancashire hotpot was about 1989 when I worked in Warrington in Cheshire. At the time I remember thinking it was all very strange that they served beetroot with it. I don't know why I thought it strange as it went really well with the dish. Just that at the time, having just moved 'up north' from London, I'd never heard of such a thing before.



I served mine with braised red cabbage which was really lovely. It went very well with the hotpot. The recipe for the cabbage is below. So on with the recipe; this is my version of James Martin's excellent recipe. If you are planning on serving this with the red cabbage remember that takes 1 and a half hours to cook so don't forget to put it in the oven.



Yield: 2-3

Lancashire Hotpot with Braised Red Cabbage

Comfort food at its best - perfect for a cold winter's day. I served mine with braised red cabbage which was really lovely.
prep time: 10 minscook time: 2 hour and 30 minstotal time: 2 hours and 40 mins

ingredients:

100g butter - divided into three
4 lambs kidneys - cored and cut into bite sized pieces
700g lamb - I used boneless lamb steaks - cut into large chunks
2 medium onions - chopped
4 carrots - peeled and sliced
30g plain flour
3 tsp Worcestershire sauce
400ml of chicken stock
2 bay leaves
900g potatoes - peeled and sliced really thinly (best to use a mandolin)

instructions

Preheat the oven to 170C/325F or Gas 3 

Heat a third of the butter in a large skillet or frying pan and brown the lamb in batches, once done add them to the casserole dish. Now brown the kidneys and add those to the casserole.

Fry the onions and carrots in the pan in another third of the butter 
until nice and golden. 

Sprinkle over the flour and allow to cook for a couple of minutes, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. 

Add all of this to the casserole along with the bay leaves.

Arrange the sliced potatoes on top of the meat and dot with a little more butter.

Now cover the casserole with it's lid or some foil, and place in the oven for about 2 hours until the potatoes are cooked through.

Melt the remaining butter and turn the heat of your oven up, remove the lid from the casserole and brush the potatoes with the melted butter. 

Put the dish back into the oven, uncovered for about 1/2 an hour to brown the potatoes.
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The picture below shows the cabbage ready for the oven.





Yield: 2-3

Braised Red Cabbage

Perfect with Lancashire Hotpot of Christmas Dinner.
prep time: 5 minscook time: 1 hour and 30 minstotal time: 1 hours and 35 mins

ingredients:

1 small red cabbage - cored and sliced
1 red onion - finely chopped
1 firm apple - peeled and thick sliced
50g unsalted butter - cut into small pieces
150ml chicken stock (Knorr stock cube)
1 tablespoon of red wine vinegar
2 tablespoons clear honey
2 tablespoons demerara sugar
1 tablespoon of pomegranate molasses
a good dollop of red currant jelly
1 x bay leaf
a sprig thyme 
salt and pepper to season

instructions

Mix together all of the ingredients. Put the lot into a shallow roasting tray and cover with foil. Place in the oven on the bottom shelf with the hotpot on the middle shelf. Cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated. Add a little more chicken stock if you think it's getting too dry.

Taste for seasoning, stir in a little more sugar if required. Remove the bay leaf and sprig of thyme and serve.
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19 comments

  1. Jan, that looks just wonderful. I haven't had hot pot in donkey's years either, even though I live in Lancashire.

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  2. This recipe I interesting by boneless lamb steaks and the Braised Red Cabbage with vinegar inside hou...mouth watering...;)

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  3. Lamb in every pot and beets and cabbage on every plate.This sounds like a very comfrting dish Jan!!

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  4. Oye, you can't beat a good Hot pot Jan!! I loves it meself! You also can't beat James Martin . . . how could anyone that good looking possibly cook anything bad!! Yours looks delicious!

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  5. Lancashire Hotpot is a favourite in my house. I have never served it with braised red cabbage before. Looks very comforting to eat in this weather.

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  6. The red cabbage is so colorful! Great addition to this meal!

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  7. This looks indeedy delish and none to hard either. Pronouncing Lancashire is more of a challenge!

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  8. That sounds incredibly tasty and looks great. I've never had a dish like it but I need to try it

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  9. Lancashire hotpot sounds good and it looks great!

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  10. It looks beautiful! Do you know why it's called hotpot?

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  11. Joie de Vivre: Delia Smith says this
    QUOTE: 'This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races'.

    But I also found this on the net:
    Lancashire hotpot, originates from the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare. If made for a large number of people, it is relatively inexpensive and can be left all day to cook.

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  12. mmm. This looks splendid. I love dishes that can be thrown together and left to stew a bit.

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  13. Thanks Jan. Interesting! I like the Delia Smith version.

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  14. What a fine looking meal. My husband loves braised red cabbage - can't wait to try it.

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  15. WOW! Jan, your dish looks amazing!

    I may just have to grab this link for World Cabbage Day, February 17th.

    Thanks so much for sharing...

    How's the TV thing going???

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  16. Being a Lancashire lass I was weaned on Lancashire Hotpot. These days I can rarely get lamb so have had to adapt and use beef instead.

    Lancs Hotpot is traditionally served with pickled red cabbage, not beetroot, but your braised cabbage sounds like a nice variation. If you're interested you can find the recipe here:

    http://range-warfare.blogspot.com/2008/11/pickled-red-cabbage.html

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  17. Jan, that dish looks wonderful!! Thanks!

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  18. Looks wonderful. I had this once at the hinds head and have been craving for it ever since!

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  19. Thank you for sharing, Jan! I'll try this next week. Btw... Do you use ready Worcestershire sauce, or have a home-made recipe?

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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