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Lancashire hot pot

Credit: The Hairy Bikers Lancashire hot pot

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Lancashire hot pot
Ingredients

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  • 1kg lamb neck, boned & diced (or use good chump chops instead)
  • 2 x black pudding ring(s), skinned & sliced
  • 4 x lamb kidneys, cored & trimmed into quarters
  • 2 x onion(s), sliced
  • 1kg potato(es), peeled & sliced
  • 1tbsp flour, plain
  • 1tbsp Worcestershire sauce
  • thyme, sprig of
  • 2 x bay leaf (leaves)
  • 2tbsp olive oil
  • 250ml lamb stock
  • 50g butter, cubed
  • seasoning, to taste
  • ½tsp salt
Method

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1. Preheat the oven to 180C/350F/Gas 4.

2. Warm the olive oil and brown the lamb and kidneys, then set aside.

3. In the same pan with the remaining meat juices and residue add the onion and half a teaspoon of salt, to draw out the moisture, and sweat for a couple of minutes.

4. Add the flour and coat the onions.

5. Add the stock, the thyme, bay leaves and Worcester sauce. Stir and make a lovely thickened gravy.

6. Butter a lidded casserole dish and first lay a layer of potatoes on the bottom of the dish. Add half of the lamb and kidney mixture.

7. To this add a layer of black pudding slices, about half will do. Pour over half the gravy.

8. Cover with a layer of potato slices, and as before a layer of meat then black pudding, then the gravy. Season the potatoes as you go.

9. The top layer of potatoes can be arranged as carefully as you like to make a nice scalloped pattern or funky circles.

10. Dot with butter cubes.

11. Cover with the lid and place in the oven, for 20 minutes, then take off the lid and cook for a further 20 minutes until the top layer of potatoes are golden.

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Good times for cheese & wine

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Good times for cheese & wine

12–3pm

For afternoon hors d’oeuvres, pair a crisp Chenin Blanc or bubbly with a zesty goat’s milk cheese.

3–6pm

Sunset calls for a rich, wooded Chardonnay and a luscious wheel of Camembert.

6–9pm

At dinner, reach for a matured Cabernet Sauvignon and pair it with an extra-matured Cheddar.

9–12am

And for and after-dinner treat, pour a delicious glass of Port and partner it with a blue cheese of choice, be it Stilton, Roquefort or Gorgonzola.

Visit www.checkers.co.za for more cheese and wine pairings.

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