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Kidney-Less Lancashire Hot Pot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1419.2622
Energy (kCal)49485.8908
Carbohydrates (g)10623.3114
Total fats (g)499.7582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat. | 2. Place lamb in the base of an oven proof casserole dish. | 3. Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered. | 4. Spread onions on top of lamb in casserole dish. | 5. Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat. | 6. Place potato slices evenly on the top of the onions. | 7. Carefully pour over chicken stock. | 8. Cover and cook in pre-heated oven for 30 minutes at 200c. | 9. Turn heat down to 150c and cook for 2 hours. | 10. Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 1 diced 1211.112 0.0 76.5677 97.9322
    onion 700 sliced 44800.0 10460.8 1232.0 112.0
    potato 1 peeled sliced - - - -
    plain flour 25 - - - -
    butter 40 3420.0 157.14 106.86 288.0
    chicken stock 150 ml 54.7788 5.3714 3.8345 1.8259999999999998
    sea salt 3 teaspoons - - - -
    black pepper cracked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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