Throughout my life the food of lancashire has expanded my waistline .Here are two of my favorites you are sure to have yours .
Lancashire hotpot (serves 4)
Ingredients:
1
kg
lamb chops
1
tblsp
vegetable oil
1
cup
onions, medium
1
cup
carrots, medium
0.5
cup
celery
0.5
cup
turnip
3
of
potatoes, medium
1
cup
beef stock
2
tsp
parsley, chopped
salt, pepper
Method:
Season chops well, lightly flour, and brown both sides in a fry pan. Set aside.
Peel and slice vegetables.
Grease a casserole dish and cover bottom with lamb. Cover with a layer of sliced vegetables then a layer of potato. Repeat until all ingredients are used, finishing top with potato. Add seasoned stock, cover and cook 180C/370F for 1 1/4 hours. Remove lid, dot potato top with butter and continue to cook for 20 minutes to brown the potatoes.
Pre-heat oven to 200°C; 400°F: Gas 6.
Roll out the dough and line a baking dish.
Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
Bake for 15 minutes.
Allow to cool.
Spread the jam over the pastry base, sprinkle with coconut.
Boil the milk and whisk into the sugar and custard powder (follow manufacturers instructions).
Pour into the pastry case.
Sprinkle with coconut or a little sugar, to prevent a skin forming.
Allow to cool before serving.
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PLEASE NOTE -due to production costs -These prints will not be sold without MOUNTS OR FRAMES
The LRU prints are COPYRIGHT of LANCASHIRE RE-UNITED & Wallace Trickett any infingement WILL result in LEGAL ACTION being taken
