Name: Gourmet Lancashire Hotpot Recipe
Total time: 270 min
Yield: 4
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Phil fanning's playful approach to food is exemplified in this technically dazzling dish, an ode to the lancashire hotpot. 

How to make Gourmet Lancashire Hotpot Recipe

Phil Fanning

Crawler

Chinese

<p>Phil fanning's playful approach to food is exemplified in this technically dazzling dish, an ode to the lancashire hotpot. </p>

Non Vegetarian

Cockles

Red ale

Banana shallot

Thyme

Celery

Large Carrots

Ratte potato

Bay leaf

Rosemary

Garlic

Lamb fat

Salt

Potato flour for dusting

Lamb sweetbreads

Meat glue

Vegetable oil

Lamb neck

Carrot

Onion

Garlic Cloves

Marjoram

Peppercorns

White wine

Brown chicken stock

Ultratex

Pepper

Red cabbage juice

Beetroot juice

Gellan lt100

Gellan gum type f

Xanthan gum

Red wine vinegar to taste

Lamb loin

Handfuls of micro cress

First, prepare the beer braised cockles. Wash the cockles under cold running water and then soak for 2-3 hours to remove as much dirt as possible, changing the water every 30 minutes. Strain and set aside.

step 1

Place the washed cockles, sliced shallot, thyme, beer and celery in a bowl. Place a large saucepan over a high heat until very hot. Have a matching saucepan lid ready for the next step.

step 2

Tip the contents of the bowl into the hot pan and quickly put the lid on. Allow the liquid to come to the boil and cook for 1 minute, or until the cockles have just started to open.

step 3

Immediately pour the cockles into a colander set over a bowl to catch the liquid, then allow to cool.

step 4

Pick out the cockles, removing the skirts, then wash the cockles and chill. Cover and refrigerate until required. Pass the cockle liquor through muslin cloth and reserve for the cockle gel and the carrot and potato cake.

step 5

To make the carrot and potato cake, slice the carrots and potatoes to 2mm thick. Vacuum pac the sliced vegetables with 25g of the beer and cockle stock, herbs, fat and salt. Cook in a water bath at 80c for 2 hours.

step 6

Whilst still warm, remove from the bag and layer up the carrot and potato on a square piece of parchment paper, alternating the vegetables and dusting a thin layer of potato flour between each slice. Once layered and still warm, slice carefully into rectangles and place into a clean vacuum bag. Compress on the maximum pressure.

step 7

Prepare the sweetbreads by soaking in milk overnight to remove the impurities. Remove and dry thoroughly on kitchen towel before peeling the membrane from each sweetbread.

step 8

Dust with a generous amount of meat glue to coat each sweetbread and layer across a large sheet of catering grade cling film. Roll carefully and tightly so there are no air bubbles, forming a 3cm thick ballotine. Tie off each end to seal.

step 9

Cook the ballotine in a water bath at 63c for 45 minutes, then cool in an ice bath to refresh. Once cool, remove and refrigerate until required.

step 10

For the braised lamb neck, heat a little vegetable oil in a large frying pan until very hot. Sear all sides of the lamb neck until evenly golden brown. Remove and set aside.

step 11

Add a dash more oil to the same pan and caramelise the carrot, onion and garlic until dark golden brown. Add the wine, bring to a gentle boil and reduce by half.

step 12

Add the necks back to the pan along with the stock, marjoram and pepper. Place into a preheated oven at 150c/gas mark 2 for 2-3 hours or until tender and the meat is just falling off the bone.

step 13

Remove from the oven and allow to cool to just above room temperature in the liquor. Carefully lift the neck from the liquor and strain the contents of the pan through a fine chinois into a clean pot. Bring the liquid to a gentle boil and reduce to a thin, gravy-like consistency.

step 14

Remove all the meat from around the neck, ensuring there are no bones. Arrange the meat along the length of a large piece of cling film and roll into a neat 2cm thick ballotine. Tie off the ends and freeze until firm and the red cabbage gel is ready.

step 15

Once frozen, remove and cut into 5cm lengths. Then, remove the cling film and skewer onto cocktail sticks. Return to the freezer until ready to dip in the cabbage gel.

step 16

For the cockle gel, slowly sprinkle and whisk the ultratex into the reserved cockle liquor until it has thickened enough to be piped. Refrigerate until required, but remove before serving to bring up to room temperature.

step 17

For the clear potato discs, boil the ratte potato with its skin on, then remove and peel while still hot.

step 18

Blitz the warm potato in a food processor until smooth, then place a small amount of the pure into a small vacpac bag. Roll through a pasta machine on the penultimate setting to form a very thin sheet of pure.

step 19

Cut the sides of the bag off and carefully peel one layer of the bag away, leaving the sheet of pure intact. Stamp circles into the sheet with a pastry cutter and dehydrate the sheet until fully dried.

step 20

To prepare the cabbage gel coating for the lamb neck, carefully sprinkle the two gellans and the xanthan into the beetroot and cabbage juices and whisk very well until fully incorporated, avoiding clumping. Transfer to a small pan and bring to the boil, adding small amounts of the vinegar to taste.

step 21

Dip the frozen lamb neck ballotines into the boiling liquid a couple of times to build a decent layer of gel, then set aside to chill.

step 22

For the lamb loin garnish, heat a cast iron pan over a low-medium heat, remove any sinew from the loin and place fat-side down in the pan. Allow the fat to render down from the loin for 3-5 minutes until golden. Turn to achieve the same colour on the other side.

step 23

Place in a preheated oven set to 180c/gas mark 4 for 8-10 minutes. Remove and leave to rest for 3-4 minutes before slicing into 4 even portions. Season before plating.

step 24

Before serving, reheat the carrot and potato cake in an 80c water bath for 10 minutes.

step 25

To finish the sweetbreads, remove from the cling film and pat-dry with paper towel. Then, pan-fry in oil until golden and crispy on the outside.

step 26

Deep fry the potato dics at 180c for 10 seconds and drain on kitchen towel. Season before plating.

step 27

To plate, remove the carrot and potato cake from the bag and place into the centre of each plate. Warm the lamb neck rounds under a medium-hot grill in a small tray with a splash of water and a covering of cling film.

step 28

Place the seared sweetbread and lamb loin garnish at one end of the cake, followed by small pipings of the cockle gel. Finally, add the beer braised cockles, lamb neck, potato crisps, micro-cress and a drizzle of the braising reduction. Serve immediately.

Gourmet Lancashire Hotpot Recipe

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Ingredients for Gourmet Lancashire Hotpot Recipe

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MacroNutrients

Fats

Vitamins & Minerals