Description
Lancashire Hotpot: Proof that comfort food can also be legendary. Bring this recipe to your table and see why it’s been a favorite for generations.
Ingredients
Units
Scale
- 8 loin chops or shoulder chops
- 1 large onion, thinly sliced
- 2 small carrots, sliced (if you remember - I totally forgot this step last time and it was still delicious)
- 300ml chicken stock (I mixed 1 1/2 chicken cubes with about 300ml boiling water)
- 2 heaping spoons of flour
- Fresh basil leaves
- Dried bay leaves
- 2 large potatoes, thinly sliced
Instructions
- Start by layering half the sliced onion at the bottom of your casserole dish.
- Lay the chops on top and season them to your taste.
- My go-to mix is a sprinkle of barbecue spice, a pinch of salt, freshly ground coriander, and just a touch of black pepper.
- Add a few dots of fresh basil and bay leaves for that extra burst of flavor.
- Toss the rest of the onions on top of the meat.
- Arrange the thin potato slices around the meat, finishing with a layer on top of everything.
- In a small bowl, whisk the flour into the chicken stock until smooth, then pour it over the layers in your dish.
- Bake in a preheated oven at 350°F (175°C) for about 90 minutes.
- When it’s ready, the meat should be tender, and the sauce rich and thick.
- Dish it up with a fresh garden salad on the side. It’s the perfect pairing to balance the hearty, savory flavors of the hotpot.
Equipment
Buy Now → Notes
Created, Prepared, Tried, and Tested by Esme’s husband from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
