Thomas Rhodes Winter Warmer
Treat yourself and your loved ones with this delicious winter warmer recipe, shared with you from Twickenham's Executive Head Chef, Thomas Rhodes.
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Winter Warmer Recipe
Lancashire Hot Pot
Ingredients:
200g Diced Lamb neck fillet
200g Diced Lamb Shoulder
200g Diced Lamb Leg
4g Caster Sugar
8g Cornish Sea Salt
40g Plain Flour
240g white onion, peeled and sliced 2mm thick
50g Unsalted butter
250g Potatoes, peeled and sliced 2mm thick
40g Cold Pressed Rapeseed oil
200g Pre made Chicken Stock
Method:
1. Heat Oil in Pan
2. Season the Lamb with Salt
3. Caramelise the Onions in the oil
4. Remove Onions and brown the Lamb in the same pan
5. Roll the Lamb in the flour
6. Layer lamb in the bottom of heavy bottomed stock pot
7. Cover in onions
8. Cover in remaining lamb
9. Cover with remaining onions
10. Cover with the chicken stock
11. Melt the butter
12. Slice potatoes to 2mm thick
13. Mix sliced potatoes with butter
14. Arrange potatoes ontop of the onions/lamb
15. Cover with Lid
16. Bake at 140oC for 2 hours
17. Remove lid and bake for a futher hour at 175oC
