Kidney Less Lancashire Hot Pot Recipes

Steps:

• Heat oven to 160C/fan 140C/gas 3.
• Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
• Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
• Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
• Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
• Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
• Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
• Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Steps:

• Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
• Place lamb in the base of an oven proof casserole dish.
• Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
• Spread onions on top of lamb in casserole dish.
• Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
• Place potato slices evenly on the top of the onions.
• Carefully pour over chicken stock.
• Cover and cook in pre-heated oven for 30 minutes at 200c.
• Turn heat down to 150c and cook for 2 hours.
• Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown.
• In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned.
• Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Lay kidney slices on top, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered.
• Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.

Steps:

• Pre-heat the oven to 325°F.
• Trim the lamb of any excess fat and pat dry with paper towel.
• Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot.
• Add the lamb, two or three pieces at a time, and fry until brown, turning once.
• Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.
• Once the meat and kidney are in the casserole, add the onions to the pan.
• Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.
• Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
• Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
• Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter.
• Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 400F for the last 15 minutes of cooking.
• Remove the bay leaf and thyme before serving.

Steps:

• Preheat the oven to 315f degrees.
• Brush a 4 litre overproof casserole with melted butter or oil.
• Trim the meat of excess fat and sinew.
• Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.
• Heat the butter in a large frying pan and brown the chops quickly on both sides.
• Remove the chops from the pan and set aside, then cook the kidneys until browned.
• Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.
• Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.
• Layer on top of the chops and kidneys.
• Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.
• Gradually pour in the stock and bring to the boil, stirring.
• Season well with salt and cracked black pepper, and add the thyme and bay leaf.
• Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.
• Layer the remaining potato over the top, covering the meat and veggies.
• Cover and cook in the oven for 1 1/4 hours.
• Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.

Steps:

• Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
• Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.