OXO, Lamb Stock Cubes, 71 g

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Well that was a few weekks ago and guess what, its cold and wet outside so we will be having g the same again today. I’ve never made a hotpot and didn’t like the meals my mum occasionally made when I was younger that had sliced potatoes on the top.

OXO Cube Range – OXO

Oxo is a brand of bouillon cubes, gravy granules, and other dehydrated and condensed ingredients, as well as a cooking utensil. I have used leg as it’s easier to get hold of these days and is lovely and tender without having to cook it for too long. The savoury, sometimes gamey flavour pairs well with fruit too – think barbecued with charred peaches or braised in fragrant tagine with prunes or apricots. I prefer to use a wide, shallow dish to make my hotpot – this means you get a really good ratio of potato to lamb and the top gets really crispy. Oxo is currently a brand within the Campbell’s portfolio, which is owned by the Campbell Soup Company, which in turn is a subsidiary of the multinational corporation PepsiCo.Slightly thicker than a cutlet, these chops are ideal on the barbecue as they can take the direct heat for a little longer, meaning they have more time to take on that lovely smoky barbecue flavour. Hi Eb, I love your ideas, and the family story behind this recipe makes it captivating as well as tasty. I have a very similar hand me down recipe which goes one step further in easy peasy ness and doesn’t even involve browning the onions and meat.

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Handed down from my Lancashire great grandma (who sadly I never got to meet), to my grandma and then to my mum and finally to me, this is a pretty authentic Lancashire hotpot recipe – my Lancashire forebears would certainly not have been putting umami paste in their hotpot (as Jamie does! in fact, if you follow the recipe below, you really don’t need to cut them all that finely – I find a thickness of roughly 3mm (1/8inch) to be about right, but it doesn’t need to be perfect – quite a few of mine ended up thicker or thinner in the one I made for the photos and all the potatoes were cooked just perfectly! I have been doing a little bit of recipe testing with a chicken pie recently and discovered that I actually prefer the chicken unbrowned…it has a much better texture in the finished dish (think poached chicken) and the flavour is actually very similar.We’ve rounded up some of our favorite recipes that are sure to satisfy your craving for a hearty, beefy meal. It can also take on a long, slow cook due to the bone running through it which will prevent the lean meat drying out and leave you with a melt-in-the-mouth chop. It is ideal for long, slowly braised dishes like stews or curries which will give the chop time to render out all the fat and soften those chewy connective tissues. Haha, yes – kind of an cook once eat many times kind of a meal 😀 And I assure you the potatoes in my hotpot are very much properly cooked…lovely and soft (but not falling apart) and deliciously crispy on top! I have definitely come around to the idea that, when slow cooked like this, meat doesn’t always need browning first.

Easy Lamb Hotpot - Easy Peasy Foodie Easy Lamb Hotpot - Easy Peasy Foodie

The aim of the campaign is to demonstrate just how tasty, easy and fun lamb is to cook with every day of the week! Adapted from an old family recipe, my easy peasy Lancashire Lamb Hotpot is made in 1 pot, only uses 5 ingredients and needs just 10 minutes hands on time! Here’s a quick guide on the different types of lamb chop available, how to cook lamb chops to perfection and what you can serve alongside them. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour. It’s a traditional Irish stew made with lamb, potatoes, and root vegetables, and it’s perfect for cold winter nights.With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. You’ll often find them ‘French-trimmed’ which means the meat in between the ribs has been scraped from the bone, providing a natural handle to pick up the chop, making it an ideal canapé or luxury snack.

How to Cook Lamb Chops - Great British Chefs How to Cook Lamb Chops - Great British Chefs

It is a great option for those who are looking for a beef oxo substitute that is lower in fat and sodium.This is a much more “peasant food” version of a Lancashire Hotpot but it is no more work, and it’s tastier, less expensive and more fun to eat. Lamb oxo is one of the ultimate comfort foods, with its warm, rich flavor and melt-in-your-mouth texture. Oooh I would be very interested to do a side by side comparison of our two hotpots…I have always felt that the onions especially need that little bit of browning before going in the stew pot, but since I never try do it your way, I guess I don’t know for sure. The trick to making a good lamb hotpot is to ensure the lamb and potatoes are cooked to perfection – the lamb needs a good slow cook to get it really tender and to ensure the potatoes are cooked through properly I cover the dish with a lid to begin with (the steam helps the potatoes cook), and then for the last half an hour, I turn up the oven and uncover the potatoes to ensure they are super brown and crispy on top.