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Secret Recipe for Betty's Hotpot Revealed

"Betty's Hotpot" is famous all over the world. But perhaps you have never heard of it? It all depends on whether you are a fan of Britain's favourite TV soap opera Coronation Street. Betty's Hotpot has been on the menu at the "Rover's Return" for donkey's years.

Hotpot is a Lancashire favourite that is also enjoyed by people from all over Britain- and probably many other countries too. It is very easy to prepare and tastes absolutely delicious.

So what is the big secret behind "Betty's Hotpot"? Is it a secret ingredient? No. Is it a hitherto unrevealed preparation or cooking method? Again no. I am sorry to disappoint you, but the big secret behind Betty's Hotpot is very simply - make it using traditional ingredients and traditional cooking methods.


Here's the big secret revealed:

Ingredients:

  • Three quarters of a kilogram each of neck of lamb and potatoes
  • A large onion
  • One and a half cups water
  • 3 tablespoons of cooking oil
  • 1 tablespoon of flour
  • 1 bay leaf
  • Dash of Worcestershire Sauce
Preparation:
  1. Brown the meat in a pan of very hot oil then set aside
  2. Chop and fry the onion until it begins to brown
  3. Sprinkle flour into the pan with the onions and stir to soak up the fat
  4. Turn off the heat and add the water slowly while stirring vigorously to prevent lumps forming
  5. Add a dash of Worcestershire Sauce, salt and pepper to taste
  6. Mix the onion, meat and stock together and stir in a bay leaf
  7. Alternate layers of meat and onion mix with thinly sliced potato in an ovenproof dish. The top layer should be potato.
  8. Cover and bake at 325degF for 2 hours
  9. Remove cover and continue to bake until the top layer of potato browns
  10. Serve and enjoy!


3 comments:

  1. ANtony Marley writes:
    One little problem. You cannot get neck of lamb anywhere in this country. Most butchers I have mentioned this to look at me like they have never heard of it. So where do I get it? Thanks.

    ReplyDelete
  2. Thanks for the comment Antony. Of course you are quite right. Neck of lamb is a tough cut that is only suitable for dishes like hotpot in which a long cooking time is involved. Other cuts can be substituted without any substantial change in flavour.

    ReplyDelete
  3. What cuts do you suggest? I have never made this recipe for this exact reason.

    ReplyDelete