Easter Recipes from Nigel Haworth
Nigel Haworth uses Lonk lamb when making this hotpot but if you can't get hold of the prized Lonk lamb, use the lamb from your best local butcher.
INGREDIENTS
Pickled red cabbage
• 300g of red cabbage, finely shredded
• 1 star anise
• 400ml of red wine
• 275ml of malt vinegar
• 140ml of white wine vinegar
• 140ml of balsamic vinegar
• 5 bay leaves
• 10 cloves
• 1 tsp of black peppercorns
• 1 tsp of pink peppercorns
• 1 cinnamon stick, snapped in half
• 5 dried chillies
• 250g of sugar
• 80g of St Lorenzo sea salt
Lancashire hotpot
• 1 rack of under-shoulder chops, trimmed and cut into 4 neck chops
• 100g of lamb shoulder, cut into 3cm pieces
• 100g of lamb neck, cut into 3cm pieces
• 100g of lamb shin, cut into 3cm pieces
• 1 pinch of sugar
• 2 1/2 tsp of St Lorenzo sea salt
• white pepper
• 600g of onion, thinly sliced
• 40g of salted butter, melted
• 10g of plain flour
• 10g of butter, melted
• 500g of Maris Piper potatoes, peeled
• 100g of lamb loin, cut into 3cm pieces
• olive oil
Carrots
• 120g of baby carrots
• 500ml of mineral water
• 1 tbsp of sugar
• 100g of butter
• 1 pinch of salt
Garden leeks
• 2 bunches of extra fine garden leeks
• 500ml of mineral water
• 1 tbsp of sugar
• 100g of butter
• 1 pinch of salt
EQUIPMENT
1. Trivet
METHOD
1. First, start on the pickled cabbage. Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved
2. Drain and wash away the salt – pat dry. Place all the vinegars, wine and sugar in a pan and cook on a medium heat for 6-8 minutes or until reduced by half
3. Meanwhile, place the star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and coarsely pound. When the reduction is nearing 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 onto the red cabbage
4. Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage
5. For the Lancashire hotpot, season all the cuts and chops of lamb - but not the loin - with salt, sugar and a good pinch of pepper. Dust the cuts of lamb with flour and arrange on the base of a heavy pot or casserole dish
6. In a separate pan, sweat* off the onions in the 15g of the melted salted butter and half a teaspoon of salt for 2-3 minutes. Spread the onions evenly on top of the lamb in the hotpot dish
7. Put the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them firmly into the onions
8. Slice the potatoes vertically [2mm thick] and place in a medium size bowl. Add the remaining 25g of melted butter, season with a teaspoon of salt and a pinch of white pepper and mix well
9. Layer the sliced potatoes evenly on top of the onions and cook the hotpot, covered, in an oven set to 140°C/gas mark 1 for two and a half hours
10. After the hotpot has been cooking for two hours, sear the loins of lamb in a pan with a little olive oil until golden. Then, place the seared lamb loins on a trivet above the hotpot during the last 12-15 minutes, or until the lamb is cooked to your liking
11. Set the hotpot aside, and place the lamb loin on a warm plate to rest for five minutes
12. Carefully wash the carrots and place in a heavy bottomed pan, add the sugar, butter and a pinch of salt, and pour in enough water to just about cover. Bring to a boil and cook until tender. Remove the carrots from the cooking liquid and reserve
13. Carefully wash the leeks. Place them in the butter and then into a pan of boiling salted water. Boil on a high heat for thirty seconds and then mix the leeks in with the carrots
14. Thickly slice the lamb loins and arrange into bowls with the hotpot. Garnish with pickled red cabbage and the leeks and carrots
*WHAT 'TO SWEAT' MEANS
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
For more recipes check the website.
INGREDIENTS
Pickled red cabbage
• 300g of red cabbage, finely shredded
• 1 star anise
• 400ml of red wine
• 275ml of malt vinegar
• 140ml of white wine vinegar
• 140ml of balsamic vinegar
• 5 bay leaves
• 10 cloves
• 1 tsp of black peppercorns
• 1 tsp of pink peppercorns
• 1 cinnamon stick, snapped in half
• 5 dried chillies
• 250g of sugar
• 80g of St Lorenzo sea salt
Lancashire hotpot
• 1 rack of under-shoulder chops, trimmed and cut into 4 neck chops
• 100g of lamb shoulder, cut into 3cm pieces
• 100g of lamb neck, cut into 3cm pieces
• 100g of lamb shin, cut into 3cm pieces
• 1 pinch of sugar
• 2 1/2 tsp of St Lorenzo sea salt
• white pepper
• 600g of onion, thinly sliced
• 40g of salted butter, melted
• 10g of plain flour
• 10g of butter, melted
• 500g of Maris Piper potatoes, peeled
• 100g of lamb loin, cut into 3cm pieces
• olive oil
Carrots
• 120g of baby carrots
• 500ml of mineral water
• 1 tbsp of sugar
• 100g of butter
• 1 pinch of salt
Garden leeks
• 2 bunches of extra fine garden leeks
• 500ml of mineral water
• 1 tbsp of sugar
• 100g of butter
• 1 pinch of salt
EQUIPMENT
1. Trivet
METHOD
1. First, start on the pickled cabbage. Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved
2. Drain and wash away the salt – pat dry. Place all the vinegars, wine and sugar in a pan and cook on a medium heat for 6-8 minutes or until reduced by half
3. Meanwhile, place the star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and coarsely pound. When the reduction is nearing 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 onto the red cabbage
4. Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage
5. For the Lancashire hotpot, season all the cuts and chops of lamb - but not the loin - with salt, sugar and a good pinch of pepper. Dust the cuts of lamb with flour and arrange on the base of a heavy pot or casserole dish
6. In a separate pan, sweat* off the onions in the 15g of the melted salted butter and half a teaspoon of salt for 2-3 minutes. Spread the onions evenly on top of the lamb in the hotpot dish
7. Put the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them firmly into the onions
8. Slice the potatoes vertically [2mm thick] and place in a medium size bowl. Add the remaining 25g of melted butter, season with a teaspoon of salt and a pinch of white pepper and mix well
9. Layer the sliced potatoes evenly on top of the onions and cook the hotpot, covered, in an oven set to 140°C/gas mark 1 for two and a half hours
10. After the hotpot has been cooking for two hours, sear the loins of lamb in a pan with a little olive oil until golden. Then, place the seared lamb loins on a trivet above the hotpot during the last 12-15 minutes, or until the lamb is cooked to your liking
11. Set the hotpot aside, and place the lamb loin on a warm plate to rest for five minutes
12. Carefully wash the carrots and place in a heavy bottomed pan, add the sugar, butter and a pinch of salt, and pour in enough water to just about cover. Bring to a boil and cook until tender. Remove the carrots from the cooking liquid and reserve
13. Carefully wash the leeks. Place them in the butter and then into a pan of boiling salted water. Boil on a high heat for thirty seconds and then mix the leeks in with the carrots
14. Thickly slice the lamb loins and arrange into bowls with the hotpot. Garnish with pickled red cabbage and the leeks and carrots
*WHAT 'TO SWEAT' MEANS
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
For more recipes check the website.