Lancashire Hotpot with Pickled Red Cabbage, Buttered Baby Carrots and Leeks

 

This is a recipe by Nigel Haworth Michelin Star Chef from Northcote Manor. This takes a bit of effort but as it tastes amazing is well worth it!. I did all this for Easter Sunday lunch. I have not adapted the recipe ( except for making the Lamb easier to source than the original recipe) Really put that little bit of effort in and make the cabbage as its the best red cabbage ever and goes perfectly with the lamb! Great dinner party meal especially if you get the pots to serve it in!

Ingredients:

500g Shoulder, neck & shin of lamb, cut into 3cm pieces (equal quantities of each)
600gm Onions, thinly sliced
500gm Maris Piper potatoes, peeled, medium size
10g Plain flour
40g Salted Butter - melted
2tsp Sea Salt Black Pepper
25g Sugar
10g Melted butter

What To Do:

Season the lamb with salt, sugar and a good pinch of pepper, dust with flour, put the diced lamb into the base of the Hot Pot dish Sweat off the onions in 15gm of butter with half a teaspoon of salt for 2-3mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature).

Spread the onions evenly on top of the lamb in the Hot Pot dish. Make sure the top of the chop meat is fully covered with the onions and any juices.

Slice the potatoes vertically [2mm thick]. Place in a medium size bowl, add the remaining 25gm melted butter, season with 1 teaspoon of salt and a pinch of pepper, and mix well.

Put the sliced potatoes evenly on top of the onions, reserving the best-shaped potatoes for the final layer,

Place the Hot Pot in a pre-heated convection oven for 21/2 hours on 140C.

Once the Hot Pot is cooked remove from the oven. Serve with pickled red cabbage in one dish and the carrots and leeks tangled together in another.

Pickled Red Cabbage

Ingredients:

300gm Finely shredded Red Cabbage
1 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 Chillies
250gm Sugar
80gm Coarse sea salt

What To Do:

Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Put the sliced red cabbage in a bowl or on a tray and salt with coarse sea salt, mix well. And leave for 2-3 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 throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and, while warm, pour on to the red cabbage, allow to cool.

Place the cabbage in a Kilner jar and seal. The liquor should just cover the cabbage.

Baby Garden Carrots:

Ingredients:

120g Baby Carrots

500ml Evian Mineral Water

1tbsp Natural Sugar

100gm Butter

Pinch of salt

What To Do:

Carefully wash the carrots and clean thoroughly Place the carrots in a heavy bottomed pan, add the sugar, butter and a pinch of salt, barely cover with water.

Bring to the boil and cook until tender.

Garden Leeks

Ingredients:

2  Garden Leeks

500ml Mineral Water

1tbsp Natural Sugar

100gm Butter Pinch of salt

What To do:

Carefully wash the leeks and clean thoroughly. Put the leeks into the boiling salted water with the butter and rapid boil for 30 seconds. Remove and mix with the carrots.

 

Recipe by Nigel Haworth

Photos by Rach & Matt Grice

Herb Infused Lamb Shank in White Wine with Mustard Mash

 

This is a different way of doing Lamb Shanks, by cooking the white wine, herbs and vegetables together it adds a fresher taste to a much loved cut of meat. Serve with creamy Mustard mash. Great Sunday lunch or having people over.

Serves 2

INGREDIENTS:


2 Lamb Shanks (from a quality Butchers)
4 Sprigs of Rosemary
2 Sprigs of fresh Thyme
10 Sage Leaves
70g Butter
6 Cloves of Garlic, Unpeeled
1 Large Carrot, peeled and finely sliced
1 Leek, washed, halved, and finely sliced
1 large Glass of White Wine
1 Onion, peeled and finely sliced
Sea Salt
Ground pepper

Mustard Mash

6 large White Potato's, peeled and chopped
Dijon Mustard
Olive Oil
Sea Salt
Ground Pepper


WHAT TO DO:

Turn the oven to 200c. Pick the leaves off 2 sprigs of rosemary, the thyme and 8 sage leaves, put in a food mixer with the butter. season with salt and pepper and blitz together.

Using a small knife, slide the knife up the bone and make a whole. Take some of the whizzed up butter and push it into the pockets you've just made. This will flavour the shanks right to the core.

Tear off 2 arms-length sheets of tin foil. Divide the sliced veg between the two and add the garlic and remaining sage leaves, making a pile in the middle of each sheet.

Rub the lamb Shanks with olive oil and season with salt and pepper. Place the shanks on top of the pile of veg, adding the rosemary and the thyme to each pile. Carefully pull up the tin foil around the shank and pour half the wine into each parcel. Then gather the foil around the bone of the shank, and pinch together tightly.

Place both shank parcels on a baking tray, with the bones facing up (see picture). Put them into the preheated oven for 2 1/2hrs (for a fan assisted oven), until the meat is tender.

Handy Hint:

Check the parcels after 1 1/2hrs to make sure the liquid has not evaporated. If needed add more wine.


Mustard Mash:

With half an hour of the lamb cooking time left, put the potatoes into a pan of boiling water, cook until soft when prodded with a knife.

Once cooked, drain the potatoes and put them back in the pan. Pour a good glug of Olive oil into the pan and breakdown with a potato masher (you can also use a potato ricer if you have one, easy and same results).

Once mashed up, take a strong wooden spoon and mix the mash until smooth (you will have to put some effort into this as you want NO lumps and to be creamy). Once the potato is smooth, mix in about 3/4 teaspoon of mustard (depending on your how mustardy you want it) and mix together well. 

Plate up each Lamb Shank with the veg and the juices, spooning on some mash on the side.


Recipe by Jamie Oliver

Photos by Rach Grice

Holly's Fav Leek & Potato Soup

Holly's Favorite Leek & Potato Soup! I have added and played with this recipe for ages now and feel that it now ticks all the boxes. The potatoes are sweet and so are the onions and leeks, but this is balanced with the depth of ginger and garlic. A subtle heat from the smoked Paprika and chilli is completed by the freshness of the Corriander. 

Serves 4

INGREDIENTS:

New Potatoes (Medium bag)

4 Large Leeks

2 Large Onions (finely chopped)

2 cloves of fresh garlic (finely chopped)

Fresh Ginger around £1 coin size (grated)

Handful of fresh Coriander (finely chopped)

Green Chilli (thumb nail size)

Sea Salt

Ground Pepper

Vegetable bouillon

2 pints of boiling water

Extra Virgin Olive Oil

1 tsp of smoked Paprika

WHAT TO DO:

Boil the 2 pints of water and add enough veg bouillon for 2 pints of water. Take a large pan and put on the heat, pour in some olive oil then add the finely chopped onion's to the pan (do this over a medium heat as you want to bring out the sweetness out of the onions not caramelise them). Heat for around 10/15 mins, adding a splash of water occasionally. This helps bring out the sweetness in the onions.


Take the leeks and cut down the lengh of each leek. Wash under the tap to remove any dirt, then thinly roughly chop the leeks up (you want texture to the soup but you don't want massive chunks). Add the leeks to the pan with some more olive oil, the smoked paprika, grated ginger, chopped chilli and garlic. Season with salt and pepper then suatee the leeks with the onions until soft. Roughly slice the potatoes (again differnt sizes as this adds to the texture of the soup) then add to the leeks and onions. Stir around the ingredients.

HANDY TIP:

I use new potatoes as they are sweeter to taste, we are not going to blitz the soup so it will have a great texture. Using new potatoes makes eating the soup far tastier then using large potato's.

Add the stock and the finley chopped coriander, bring to the boil and then reduce and simmer, this i do for around 30 minutes.

Stir the potato's in the pan until you get them broken up (you what to keep some whole as again it adds to the texture of the soup).

Taste to see if more seasoning is needed.

Serve with crusty bread.

Recipe by Matt Grice

Photo taken by Rach Grice