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What Is Mary Berry Lancashire Hotpot Recipe?
What Does Mary Berry Lancashire Hotpot Recipe Taste Like?
Why You’ll Love Mary Berry Lancashire Hotpot Recipe?
Mary Berry classic Lancashire hotpot is a hearty and filling traditional dish. A cold winter day or any other time you need some warmth and food is the ideal time to enjoy this recipe. You’ll certainly love this recipe:
- Simple Preparation: Only a few simple steps and a little preparation are needed.
- One-Pot Wonder: Simple to scale up and perfect for feeding a crowd.
What is The Best Mary Berry Lancashire Hotpot Recipe?
Ingredients Required For Mary Berry Lancashire Hotpot Recipe
How To Make Mary Berry Lancashire Hotpot?
- Preheat the oil in a large casserole pan over medium heat while you dust the lamb with flour. Next, saute the meat and onions.
- Add Worcestershire sauce and the stock to the pan. Add a generous amount of seasoning and mix thoroughly.
- When the lamb is cooked, reduce the heat and simmer it on low for two hours, covered with a lid, and brought to a boil.
- Or, bake at 200 degrees Celsius for 1.5 hours. Use two forks to pull a piece apart to make sure it shreds easily.
- Spread the sliced potatoes evenly across the top of the pan after uncovering it.
- Apply a butter coating, then season and bake at 180°C.
How To Serve Mary Berry Lancashire Hotpot?
What To Serve With Lancashire Hotpot Mary Berry?
- Green Salad or Coleslaw: Add a zesty coleslaw or a crisp green salad to bring in some freshness. These sides provide a welcome counterpoint to the thick hotpot with their crunchy texture and crisp flavor.
- Pickled Beetroot or Red Cabbage: Pickled beetroot or red cabbage adds a vibrant, tart touch. Their color and acidity cut through the richness of the hotpot and lighten the dish.
Lancashire Hotpot Mary Berry Variations
Mary Berry’s Lancashire Hotpot can be customized to suit different palates and inclinations.
- Additional Vegetables: Add additional vegetables to the hotpot, such as parsnips, turnips, celery, etc. Add some chopped tomatoes, red wine, or tomato paste for a more nuanced sauce.
- Methods for Slicing Potatoes: For consistent potato slices, use a food processor. Pre-sliced potatoes can be used for convenience, although homemade slices tend to offer better freshness and crispiness.
Pro Tips To Make Perfect Lancashire Hotpot Mary Berry
- Seasoning the Lamb: Coat the lamb chunks in flour and generously season them with salt and pepper. This thickens the sauce in addition to adding taste.
- Onions and Garlic: Caramelize the onions and garlic over low heat to bring out their natural sweetness and improve the flavor of the stew.
- High-quality Stock: If possible, make your own high-quality chicken or lamb stock. The hotpot will be richer and more flavorful the better the stock.
- Fresh Herbs: To give the dish a fragrant freshness, use fresh thyme and bay leaves.
How To Store Leftover Lancashire Hotpot Mary Berry?
To preserve the flavor and freshness of the Lancashire hotpot, leftovers must be stored properly. Take these actions:
- Cooling: Let the hotpot come to room temperature naturally. Do not leave it out for longer than two hours to stop the formation of bacteria. After the hotpot has cooled, move it to a sealed bag or an airtight container.
- Freezing or Refrigeration: If you want to eat the hotpot within three days, then refrigerate it. You can freeze the hotpot for up to three months.
Mary Berry Lancashire Hotpot Recipe
Mary Berry Classic Lancashire Hotpot Ingredients
- Lamb shoulder: 1.5 kg, cut into large chunks
- Plain flour: 2 tbsp
- Vegetable oil: 2 tbsp
- Large onions: 2, sliced
- Garlic cloves: 4, crushed
- Worcestershire sauce: 2 tbsp
- Lamb or chicken stock: 600 ml
- Bay leaves: 2
- Fresh thyme: 4 sprigs
- Potatoes: 900 grams
- Butter: 50 grams
- Large carrots: 2
- Salt and black pepper: to taste
Mary Berry Classic Lancashire Hotpot Instructions
Step 1: Set the oven to 170°C (150°C fan, gas mark 3) and season the lamb pieces. Season the lamb chunks with salt and pepper, and toss them with the flour in a large bowl. Heat the oil in a large frying pan over high heat, and brown the lamb in batches.
Step 2: Place the lamb in the casserole dish and leave it there. In the same frying pan, lower the heat to medium and saute the onions and garlic for around 15 minutes, turning regularly, until they become soft and golden.
Step 3: Saute the onions and garlic and add the sauce. Add the Worcestershire sauce, stock, bay leaves, and thyme, and bring to a boil. Pour the onion mixture over the lamb, and stir to combine.
Step 5: Bake, covered, for one and a half hours. Place a lid on the casserole dish or cover the baking dish with foil, then bake for 1.5 hours in the oven.
Step 6: Take off the cover and continue baking for an additional thirty minutes. Take off the cover or foil, and raise the oven temperature to 200°C (180°C fan, gas mark 6).
Step 7: Add the carrot slices and bake for a further 15 minutes.
Step 8: Garnish the hotpot with chopped parsley if you’d like, and serve it hot with a green salad or some crusty bread.
Mary Berry Classic Lancashire Hotpot Nutrition Facts
- Calories: 650 kcal
- Protein: 42 grams
- Fat: 36 grams
- Fiber: 5 grams
- Sodium: 900 mg
- Sugar: 15 grams
- Carbohydrates: 40 grams
- Cholesterol: 140 mg
- Saturated Fat: 5.8 grams
- Unsaturated Fat: 1. 8 gram
- Trans Fat: 6.1 grams
NOTES
- Nutrition values are an estimate only.
Can I Make Mary Berry's Lancashire Hotpot Ahead Of Time?
Is It Possible To Substitute Another Kind Of Meat For Lamb In Mary Berry's Lancashire Hotpot?
Can Mary Berry's Lancashire Hotpot Be Prepared In A Slow Cooker?
If The Sauce In The Hotpot Is Too Thin, How Can I Thicken It?
Conclusion
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