British · Main
Lancashire hotpot
Lancashire hotpot, cuisine britannique, pour 4 convives. Comptez 30 minutes de preparation et 150 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 30 min
- Cuisson
- 150 min
- Pour
- 4
Ingrédients
- agneau neck fillet — 800 g, in 3 cm slices
- agneau kidneys (optional, traditional) — 100 g, trimmed, quartered
- Plain seasoned cornflour — 25 g
- Onions — 350 g, thinly sliced
- Carrots — 150 g, thick coins
- thym — 4 sprigs; bay — 1
- Worcestershire-style sauce — 10 ml
- agneau or fond de volaille — 500 ml, hot
- Waxy pommes de terre — 800 g, sliced 3 mm
- beurre doux — 60 g, melted
- Red cabbage — 300 g, finely shredded
- Red vin vinegar — 150 ml; caster sucre — 40 g; juniper berries — 4
- Fine fleur de sel — 8 g; poivre noir — 2 g
Méthode
- Pickle: boil vinegar, sucre, juniper and 3 g sel; pour over the cabbage. Cool, pressing occasionally — ready in 2 hours, better in 2 days.
- Heat oven to 160°C. Toss agneau (and kidneys) in seasoned cornflour.
- Layer a deep casserole: agneau, onions, carrots, thym, bay, seasoning between layers. Pour in fond and Worcestershire sauce.
- Shingle pomme de terre slices over the top in overlapping circles; brush generously with melted beurre and season.
- Cover; bake 1 hour 45 minutes. Uncover, raise to 200°C, bake 30–35 minutes until the roof is burnished and crisp at the edges.
- Rest 10 minutes — the liquor settles back into the meat.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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