Lancashire Hot Pot
3 necks of lamb.
1ltr chicken stock
few sprigs of thyme
trim the neck fillets, removing most of the fat, sauté them to get a rich colour, seasoning well
Place in a vac pac bag with the chicken stock and thyme and cook @ 70 deg C for five hours. Cool
40g diced turnip
40g diced celeriac
60g diced carrot
few sprigs of thyme
100ml chicken stock
Sauté all the above ingredients to get a nice colour then deglace with chicken stock to cook them through.
500g sliced white onions
1 star anise
Sauté the onions in the butter with the star anise and cook without colour. When very soft remove from the heat and chill
500g potatoes cut into discs
200g clarified butter
Poach the potatoes in the warm butter until soft
Building the dish.
Line a ceramic or cast iron pot. Place ¼ of the diced vegetables in the bottom, then 1/8th of the onion, then a layer of potato, then the sliced lamb, the next layer is onion, potato, lamb and the final layer is potato. This needs to be arranged more tidily, as this is your presentation layer.
As you go through building the layers, top up with cooking liquor from the lamb and season each layer.
Cook in an oven @180 deg C for twenty minutes or until the potato is golden brown.
Ingredients: (Should be made at least a day in advance)
1 head of red cabbage (400-450g)
2 star anise
400ml red wine
275ml malt vinegar
140ml white wine vinegar
140ml balsamic vinegar
5 bay leaves
10 whole cloves
1tsp whole black peppercorns
1tsp whole pink peppercorns
1 stick cinnamon snapped in half
5 whole dried red chillies
300g caster sugar
55g coarse sea salt for salting the cabbage
Halve and quarter the red cabbage.
De-vein away the large stem and finely slice the red cabbage leaves. (alternatively put through a food processor).
Salt the red cabbage well in a colander for two hours until a deep rich colour is achieved.
Drain and wash all the salt away thoroughly - pat dry.
Place all the vinegars, wine and sugar in a suitable pan and reduce by half.
Place all the dry ingredients in a pestle and mortar and coarsely pound.
When the reduction is near completion, place all the dry spices into the reduction and allow to infuse for five minutes. Pass the reduction through a fine sieve and while hot pour onto the red cabbage in a suitable jar.
Allow to cool, leave the red cabbage out overnight. Refrigerate.
© Nigel Smith