CHEF-EXPLORER

I am Exploring Lancashire at the moment though the weather isn't making it any easier! England has had the wettest 2 months on record! Something about the 'Jet Stream'. Which should be blowing above the British Isles this time of year.Just my luck to go 'Chef-Exploring' in me old country to find that the Jet Stream has drooped! Anyway, such is life, one can still eat and explore regardless of weather. I know that 'Lancashire Hop-Pot' is a common dish in these parts and usually served up in winter, but no matter, its raining, so give it a try. For those of you who have never made it, its traditional to use the cheap cuts and offal of Lamb as that's where the flavour is LANCASHIRE HOTPOT (4 Portions) 1 kg lamb neck chops (about 8) 3 Tabs Dripping or olive oil 180g prepared lambs kidneys 400g sliced leeks 200g sliced celery (2 sticks approx) 400g sliced carrots 1 kg thinly sliced potatoes 1 tab fresh thyme leaves 2 tabs chopped pa...

Here is the traditional recipe for the Pate callled Leverpostej DENMARK 2012 Old fashioned Danish Leverpostej. Ingredients. 500g pork liver 200g unsalted bacon 4-5 anchovy fillets 2 onions 60gflour ½ l milk 2 whole eggs 2 tsp salt Coarsely ground pepper 1 tsp dried or fresh thyme Method • Mince liver, bacon, anchovies and onions in mincer 1-2 times depending of how coarse you want the Leverpostej. • Whisk flour and cold milk together in a pan, heat up while whisking and boil through. Take the pan of the heat and cool down a bit. • Stir in liver mixture and then the eggs. Stir well. Add salt pepper and thyme. • Pour the mixture in an ovenproof dish. Bake in the oven in bain mari at 175c. Cooking time depends on the size of the dish. ¾ hour -1 ½ hour. • The Leverpostej is baked without lid and in the bottom of the oven. Handy tip.. The leverpostej can also be frozen before it is baked. You then just take it out of the freezer and b...