Comments on: Lamb and Leek Hotpot

By: Michelle

Michelle — Thu, 26 Mar 2009 23:22:08 +0000

Thanks for your input, Olly. I haven’t had much opportunity to experiment with venison yet and have never heard of “sous vide” up until now but I’m always game for new cooking methods.

By: Olly Rouse

Olly Rouse — Thu, 26 Mar 2009 21:10:29 +0000

Hahaha! I used to work for Marcus back in the day so this was most amusing!
I would advise against using lamb at the start of Feb though.
Venison would be much preferable and more economical in the winter months.
This is a nice recipe though…. I am an advocate of slow cooking, “sous vide” to be precise, cooking in a vacuum pouch in a waterbath.

By: ARF/5-A-Day #106 | Food & Life

ARF/5-A-Day #106 | Food & Life — Thu, 07 Feb 2008 03:58:04 +0000

[...] The Greedy Gourmet goes to Lancashire for inspiration this week, coming back with her Lamb and Leek Hotpot: [...]

By: Clare

Clare — Sat, 02 Feb 2008 18:57:42 +0000

Thank you – this was perfect timing. I was browsing tastespotting this morning while trying to put together a shopping list for the weekend.

We’ve just eaten this for dinner, and the result was four empty plates and a happy family. Yum!

By: Antonia

Antonia — Fri, 01 Feb 2008 21:20:12 +0000

I love the sound of this hotpot – leeks and lamb go so well together. I know exactly what you mean about the leeks and onions not cooking despite 3 hours in the oven though – I’ve also learnt my lesson!!

By: Sonia

Sonia — Fri, 01 Feb 2008 21:13:59 +0000

I’ve made lamb shank hot pot which was also delicious. There are so many variations that I think it would be impossible to get to the routes of the traditional Lancashire hot pot. As long as people are still cooking the dish then it’s a survivor I say, naturally it will evolve, develop, and people will add their own twist. Don’t know if the link will work but here goes:

http://www.thekitchenaffair.com/The_Kitchen_Affair/Blog/Entries/2008/1/15_Lamb_Shank_Hot_Pot.html

or go to http://www.thekitchenaffair.com