Comments on: Lamb and Leek Hotpot http://www.greedygourmet.com/recipes-by-course/main-course/lamb-and-leek-hotpot/ Always thinking of the next meal... Thu, 09 Feb 2012 08:39:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Chris http://www.greedygourmet.com/recipes-by-course/main-course/lamb-and-leek-hotpot/comment-page-1/#comment-89896 Chris Fri, 11 Nov 2011 13:05:43 +0000 http://www.greedygourmet.com/2008/02/01/lamb-and-leek-hotpot/#comment-89896 This recipe looks quite old to me and is attributed to Joan Poulson " Old Lancashire Recipes." It calls for mutton or lamb chops, bay leaf, lard, S&P, carrots, potatoes, 12 shucked live oysters and water (no stock). So, probably a meal with an eye to the budget. The oysters are slipped under the potatoes layered on the top just before going into the oven. However, it cooks for 2 hours. I did try it once, but I think I added the oysters closer to serving time and, I don't recall what I thought of them. The final sentence of the recipe suggests "take off the lid about 30 minutes before serving to ensure the potatoes get right brown". I've made this dish with stock, a combination of stock and wine, stock cube and other variations - frankly - it's not necessary to add enhancements, the lamb and vegetables creates a brothy gravy that's just delicious. Although, I do add fresh herbs, thyme or marjoram are particularly nice. Michelle - your pictures are gorgeous and make me want to rush out to buy lamb! This recipe looks quite old to me and is attributed to Joan Poulson ” Old Lancashire Recipes.” It calls for mutton or lamb chops, bay leaf, lard, S&P, carrots, potatoes, 12 shucked live oysters and water (no stock). So, probably a meal with an eye to the budget. The oysters are slipped under the potatoes layered on the top just before going into the oven. However, it cooks for 2 hours. I did try it once, but I think I added the oysters closer to serving time and, I don’t recall what I thought of them.

The final sentence of the recipe suggests “take off the lid about 30 minutes before serving to ensure the potatoes get right brown”.

I’ve made this dish with stock, a combination of stock and wine, stock cube and other variations – frankly – it’s not necessary to add enhancements, the lamb and vegetables creates a brothy gravy that’s just delicious. Although, I do add fresh herbs, thyme or marjoram are particularly nice.

Michelle – your pictures are gorgeous and make me want to rush out to buy lamb!

]]> By: Carolyn Montgomery http://www.greedygourmet.com/recipes-by-course/main-course/lamb-and-leek-hotpot/comment-page-1/#comment-89762 Carolyn Montgomery Fri, 11 Nov 2011 08:26:38 +0000 http://www.greedygourmet.com/2008/02/01/lamb-and-leek-hotpot/#comment-89762 I add a small jar of redcurrent jelly yum I add a small jar of redcurrent jelly yum

]]> By: Sam http://www.greedygourmet.com/recipes-by-course/main-course/lamb-and-leek-hotpot/comment-page-1/#comment-89407 Sam Thu, 10 Nov 2011 13:18:35 +0000 http://www.greedygourmet.com/2008/02/01/lamb-and-leek-hotpot/#comment-89407 I've never made a hotpot with oyster, but having living in Manchester I've heard all about it. At what point do you add the oyster to the dish? Is it before serving or is it slow cooked with the dish? I’ve never made a hotpot with oyster, but having living in Manchester I’ve heard all about it. At what point do you add the oyster to the dish? Is it before serving or is it slow cooked with the dish?

]]> By: Chris http://www.greedygourmet.com/recipes-by-course/main-course/lamb-and-leek-hotpot/comment-page-1/#comment-88930 Chris Wed, 09 Nov 2011 04:15:23 +0000 http://www.greedygourmet.com/2008/02/01/lamb-and-leek-hotpot/#comment-88930 I've been making Lancashire Hot Pot for decades and use lamb shoulder chops. It never occurred to me to use leeks instead of the onions and I will try that variation. My recipe hails from the Time-Life Good Cook - Lamb book and even suggests slipping some fresh oysters under the potatoes. The potatoes are usually sliced very thinly to allow them to crisp. Traditionally, a hot-pot is served with pickled red cabbage as a condiment and - frankly - it's a terrific combination. I am originally from Cheshire, but Lancashire hot-pot was a big favourite around my grandmother's table. I’ve been making Lancashire Hot Pot for decades and use lamb shoulder chops. It never occurred to me to use leeks instead of the onions and I will try that variation. My recipe hails from the Time-Life Good Cook – Lamb book and even suggests slipping some fresh oysters under the potatoes. The potatoes are usually sliced very thinly to allow them to crisp.

Traditionally, a hot-pot is served with pickled red cabbage as a condiment and – frankly – it’s a terrific combination. I am originally from Cheshire, but Lancashire hot-pot was a big favourite around my grandmother’s table.

]]> By: Mrs. Measurement http://www.greedygourmet.com/recipes-by-course/main-course/lamb-and-leek-hotpot/comment-page-1/#comment-88651 Mrs. Measurement Tue, 08 Nov 2011 16:17:45 +0000 http://www.greedygourmet.com/2008/02/01/lamb-and-leek-hotpot/#comment-88651 This sounds amazing. I love lamb and potatoes, and warm filling winter foods. Thanks so much for sharing. This sounds amazing. I love lamb and potatoes, and warm filling winter foods. Thanks so much for sharing.

]]> By: Joanne http://www.greedygourmet.com/recipes-by-course/main-course/lamb-and-leek-hotpot/comment-page-1/#comment-88624 Joanne Tue, 08 Nov 2011 14:12:18 +0000 http://www.greedygourmet.com/2008/02/01/lamb-and-leek-hotpot/#comment-88624 Yum - been on the search for some delicious winter recipes to try and this one looks scrummy :) Yum – been on the search for some delicious winter recipes to try and this one looks scrummy :)

]]> By: Jesica @ Pencil Kitchen http://www.greedygourmet.com/recipes-by-course/main-course/lamb-and-leek-hotpot/comment-page-1/#comment-88497 Jesica @ Pencil Kitchen Mon, 07 Nov 2011 22:20:26 +0000 http://www.greedygourmet.com/2008/02/01/lamb-and-leek-hotpot/#comment-88497 Crispy at the top and a soupy bottom! YUM! Crispy at the top and a soupy bottom! YUM!

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