| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury9, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 2 |
|
Bay leaves |
| 900 |
g |
Potatoes; sliced finely (2lb) |
| 225 |
g |
Onions; chopped finely |
|
|
; (8oz) |
| 5 |
tb |
Oil |
| 25 |
g |
Plain flour; (1oz) |
| 900 |
g |
Best-end lamb chops; (2lb) |
| 600 |
ml |
Water or 300ml; ( 1/2 pint) water |
|
|
; mixed with 300ml ( |
|
|
; 1/2 pint) strong |
|
|
; dark beer (1 pint) |
| 2 |
|
Dessertspoons Worcestershire sauce |
| 1 |
ts |
Anchovy sauce |
| 6 |
|
Lamb''s kidneys |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to Gas Mark 7/425 °F/220 °C.
Put the bay leaves at the bottom of a large souffle or casserole dish and
place on top of them 1 1/4lb (550g) of the finely sliced potatoes. Season.
Brown the finely chopped onion in 2 tablespoons oil. Take out the onion,
and reserve. Lightly flour the chops and brown them in the rest of the oil.
Pour off any excess oil.
Then add the water (or mixed water and beer) to the frying pan, scraping up
the burnt meat and onion juices. Add the Worcestershire sauce and anchovy
sauce to this stock, and season to taste.
Slice the kidneys in half across their middles.
Layer the chops on the bottom layer of potatoes in the dish, packing them
fairly tightly together. Put a kidney half on top of each chop and a small
heap of cooked onion on top of each kidney half. Season. Add the final
layer of potatoes, season and then pour on the stock.
Cover the Hot-pot with foil and bake in the preheated oven for half an
hour; then at Gas Mark 3/325 °F/170 °C for 1 1/2 hours.
Take the foil off the top to allow the potatoes to brown for the last three
quarters of an hour.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: power to break life controlling problems”