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Gary Rhodes  Gary Rhodes

Featured Recipe

Lancashire Hot-pot


2 carrots, finely diced
2 celery stalks, finely diced
2 onions, finely diced
1 leek, finely diced
4-6 tablespoons unsalted butter
½ garlic clove, crushed
2 large sprigs fresh rosemary
4 thick, lean chops
2/3 cup dry white wine
3¾ cups beef or veal jus (see below)
4 large potatoes, peeled
1 tablespoon lamb fat or beef drippings
Salt and freshly ground white pepper
A sprinkling of chopped fresh parsley

Preheat the oven to 400° F (200° C).

Lightly cook the diced vegetables in the butter with the garlic and rosemary for a few minutes until softened.  Drain and keep to one side.  Fry the chops in the butter remaining in the pan for about 3-4 minutes on each side until golden.  Remove and drain.  Add the white wine to the pan and boil to reduce until almost dry.  This will help release all the flavors into the sauce.  Add the jus, bring to a boil, then strain through a sieve.

Shape the potatoes into cylinders and slice them 1/8-inch (3 mm) thick.  You will need about ten slices per chop.  Fry the potatoes in the fat or drippings until golden, then drain well.

Place the chops in the braising dish and spoon the vegetables on top, covering all the lamb.  Season with salt and pepper.  Layer the potatoes on top of the vegetables, overlapping them almost to resemble fish scales.  Pour the gravy around and bring to a simmer.  Place in the preheated oven and let braise for about 40-45 minutes.  The potatoes should be crisp and golden.

Remove the chops with the vegetables and potatoes still on top.  Bring the sauce to a boil, skimming off any impurities.  It should be rich and dark, just thick enough to coat the back of a spoon.  Place the chops in hot bowls, pour the sauce around, and sprinkle with chopped parsley.

Wine Recommendations by Wine.Com:

1997 Peter Lehmann Wines Shiraz, Barossa Valley, Australia

1996 Jade Mountain Mourvèdre, California

Cookbook available in July 2000.
Call 1-800-749-2290 for more information.

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