Lancashire Recipes

Ah Lass its Good to be Home

Eeh by gum, that was tasty Mum,

It filled all corners of my tum.

Fresh vegetables locally grown

Best beef cut off bone.

Ate home baked bread to the last crumb.

Licked my plate and fingers some.

Oh how the time has surely flown

Ah lass, it is good to be home.
ValC

I decide to put these recipes on this Blog because they where very popular when featured on my website, that has now been swiped away.

1. Lancashire Hotpot
2. Meat & Potato Pie
3. Potato Hash
4. Bean Cobbler
5. Liver & Onions
6. Tripe & Onions
7. Cheese & Onion Pie
8. Raisin Flatcake
9. Marmalade Loaf
10.Tea Loaf
11.Weetabix Loaf
Lancashire Hotpot was a regional favourite especially by women who went out to work all day in the Cotten Mills. They could leave the dish simmering in the oven on a low heat. The oven was heated by a coal fire in the firegrate next to the oven (called a range)and by means of dampers variable temperatures could be obtained. The kettle was boiled by swinging, via a hook, a large iron or copper kettle over the fire, pans where on placed on skillits that also swivelled over the fire. It was usually King Edwards potatoes that where sold or grown in those days but now there are so many varieties available make sure you use a good boiling potatoes, one that doesn`t fall .

Lancashire Hotpot
Ingredients
6 medium sized lamb/mutton neck chops
2 medium sized onion
3lb potatoes
Seasoning
1/2 pint of stock
1oz butter

Method
Remove the bones from the lamb/mutton neckchops
Peel and scallop the potatoes
Peel and slice the onions
On the bottom of deep dish place a layer of pototoes
Then a layer of meat over the pototes
A layer of Onion over the meat
Repeat with potatoe/onion and meat
Cover with layer of potatoes that overlap each other
Add the seasoned stock by pouring it down the edge of the dish
Dab a little butter over the potatoe top
Cover and place in middle shelf in a moderate oven140 Centigrade for 2/3hours
Check for drying out and add more stock as needed
Remove the cover and brown the top.
Sometimes a Cowheel would be a nourishing addition to the dish.
Once the meat has dissolved remove the bones before serving

Potato Pie
Ingredients
1lb Minced Steak(Ground Beef)
1 medium sized onion
3lb potatoes
Water Salt and Pepper to taste

Pastry Crust
4 ozs Margarine (shortening)
8ozs Plain Flour
1/4 teaspoon of salt
1/4 ice cold Water

Method
Chop onion into small pieces
Place in a deep pan with lid
Peel and chop the potatoes into small cubes
Place in pan with onions
Add the meat to the potatoes and onion
Season to taste
Add just enough water to cover the ingredients in the pan
Mix well
Bring to the boil an top of stove stir to stop potatoes from sticking to the base of the pan
Simmer for 20/30 minutes
Stir occasionally

Prepare the Crust
Rub margarine into the flour and salt
Add cold water and fork it into a dough
Roll into a ball wrap in greaseproof paper
Place it in Fridge until needed
Allow the potato and meat to cool a little
Place in deep dish with enough room for a crust
Get the pastry out of the fridge
Roll it out until it will cover the dish
Score two grooves in the centre of the pastry(This allows the steam to escape)
Cover the potato and meat with the pastry
Brush with a little milk(To give it a nice brown finish)
Pop it into a hot oven middel shelf 160 centigrade for 20mins/30min

Potato Hash was made on the stove and easy to keep warm."There wus nowt better than warmerd up tater ash.

Potato Hash
Ingredients
1lb minced steak
1 meduim sized onion
3lb potatoes
Seasoning
Water

Method
Peel and dice the potatoes
Peel and chop the onion into small pieces
Mix potatoes /onions in the saucepan with meat,just cover with water,season.
Bring to boil and then simmer for 30minutes or until potatoes are cooked.

Variations to the Dish
1. Exchange the Minced Steak for Corned Beef
2.Add two carrots diced.

Bean Cobbler
Ingredients
1lb of Minced Steak(Ground Beef)
1Medium sized Onion
4lb potatoes
2 tins of Baked Beans in Tomato Sauce
Salt and Pepper to taste
Tablespoon of Oil
6ozs water
Level tablespoon of Gravy mix

Method
Peel and cut potatoes into halves or quarters
Place in pan with lid cover with water season
Boil the potatoes for 20mins until cooked
Drain and mash the potatoes until soft
Peel and slice the onion
Fry it for 3mins in the oil on a low heat covered
Add the meat and continue frying
First with a high heat for a second or two
Then on a low heat for 4/5min covered
Add the water and gravy mix
Stir until blended continue cooking on low light for 10/15mins
Covered until the meat is cooked stir occasionally
Place the meat in a large flat dish about 3inches deep
Cover with the baked beans
Then cover the beans with the mashed potatoes
Sealing the potatoes to the edges
Fork a pattern over the top
Place in hot oven middle shelf 160 centigrade for 20/30mins until the potatoes are brown.

Variations to the Dish
Omitting the Baked Beans from the dish and you haveShephards Pie.
Use Minced Lamb instead of Minced Beef and you have Cottage Pie

Liver and Onions
Ingredients
2 large onions
1lb of Pigs or Ox liver
Tablespoon of Oil
Oxo cube
4ozs water
Seasoning and Flour

Method
Peel and slice the onions
Fry in the oil for 2/3mins on a low heat covered
Wash and dry the liver peel off outside tough membrane
Cut the Liver into small pieces removing blood vessel (White tough pieces)
Roll in seasoned flour
Add to the onions and toss them together until Liver is sealed
Add oxo cube dissolved in water
Cook on low heat for 5/6mins with out lid.
Do not over cook

Tripe and Onions
Ingredients
2lbs Tripe
1oz Flour
1 pint Milk
4 to 6 onions
Seasoning
Water

Method
Wash Tripe under running water and dry
Place it in a pan
Cover with cold water and bring to boil
Drain well
Cut into 3 inch squares.
Pop back into saucepan cover with cold water and bring to boil again.
Simmer this time for 2/3hours until tender
Peel and boil the onions until tender
Then finely mince the onions
Drain the tripe again
Place Tripe in clean saucepan
Mix flour with a little of the milk in a basin
Add remainder of the milk stir well
Pour it over tripeStir in the minced onions.
Bring to the boil and simmer for 15 minutes

Cheese and Onion Pie
Ingredients
2 large Onions
2lb potatoes
1/2lb Cheddah Cheese
Salt & Pepper to taste
Tablespoon of Oil

Pastry
4ozs margarine
8ozs Plain Flour
1/4 teaspoon Salt
1/4 ice cold water

Method
Prepare the Pastry
Rub margarine into the flour and salt with finger tips until looks like breadcrumbs
Add ice cold water mix with knife into dough
Roll into two equal balls
Wrap in greaseproof paper and place it in Fridge
Peel and chop the onion into small pieces
Fry in the oil until sweating then reduce the heat
Continue cooking covered for 2/3mins
Peel and cube the potatoes:
Dry them and add to the onions.
Season to taste and toss them together on high heat
Then reduce the heat and simmer for 10/12mins stirring ocassionally
When potatoes/onions are cooked
Remove from heat and add grated cheese
Get the pastry out of the fridge
Roll out one mound until it will fit a pie dish
Line the greased and floured dish with the pastry
Fill the dish with the now cool potato onion & cheese mixture
Roll out other mound of pastry to cover dish
Score lid to allow the steam to escape
Cover dish with pastry
Seal edges and brush with milk(To give it a nice brown finish)
Place in hot oven middle shelf 150 centigrade for 20/30mins till nice and brown.

Raisin Flatcake
This flatcake would often be made up with all the scraps of pastry my mother had over from baking her pies.It rarely made it to the table it was eaten straight from the oven. Delicious.

Raisin Flatcake
Ingredients
4ozs Margarine
8ozs Plain Flour
1/4 teaspoon salt
1/4 pint ice cold water
These ingredients below can be increased if you like sticky flatcake
Large handful Raisins
2ozs Butter
1 or 2 tablespoon of Brown Sugar
Milk or beaten egg

Method
Rub the margarine into the salt and flour using your finger tips until fine breadcrumbs
Add enough cold water and make a dough using a fork
Roll into a ball and wrap in Greaseproof paper
Place in fridge for 15mins
Roll out into a very thick circle (about 2" thick)
Spread the butter across the centre of the circle
Cover the butter with raisins
Sprinkle the brown sugar over the raisins
Paint around the edges with the milk
Gather the circle up to the centre
Press the pastry together and seal it
Place the heal of your hand over the gathered dough
Press gently until the mound is flattened.
Place a flour dusted rolling pin across the centre of the dough
Roll from the centre to the edges in a circular movement
Keep the surface well dusted with flour
Roll out until the Flatcake is thinned out and you can see the raisins.
Place on a baking tray, try not to break it,so don`t roll to thin.
Brush with milk or beaten egg
Place in middle of the oven on 150 centigrade for 20/30mins until the surface is nice and brown.When cool spread with butter and enjoy

Variations
Use Rough Puff Pastry instead of shortcrust pastry and you have Eccles Cakes

Fat Free Tea Loaves

These three "Fat Free Tea Loaf" Recipes are by curtesy of members of "The Women`s Institute"

Marmalade Loaf

Ingredients
12ozs (350grms)SR Flour

8ozs (225grms) Dark Brown Sugar

8ozs (225grms) Mixed Dried Fruit

8 fluid ozs. (225 mls) Milk

2 large tablespoons of Thick Dark Marmalade

1 Egg

Method
Mix all the ingredients together

Turn into a lined greased 2lb Loaf Tin

Bake in moderate oven 300F / 150C for 1½ Hours
Slice Butter
Delicious toasted

Tea Loaf

Ingredients
2cups of SR Flour

1cup Sugar

1cup fruit & Nuts

1 Egg

1teaspoon treacle

¾ cup of milk

Method
Mix all the ingredients together

1/2 fill a lined greased 2lb Loaf Tin l

Bake in moderate oven 300F / 150C for 1½ Hours
Bake in Moderate oven 300F/160C for 35 to 45 minutes

Weetabix Tea Bread
Ingredients
2½ Weetabix

8ozs (225grms) Sugar

6ozs (175grms) Sultanas

½ pint (300mls) Milk

1 Egg

7ozs ( 200grms) SR Flour

Method
Soak all these ingredients together overnight

Next day add beaten egg

Fold in Flour
Turn into greased & lined 2lb Loaf Tin

Bake on moderate oven 350F/180CFor 1 hour