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Ireland: country of soft rains, gentle skies, lush green scenery and ancient castles.
IRISH STEW
(Serves 6)
• 18 X 80g lamb cutlets
• 6 carrots, peeled
• 18 medium – sized potatoes, peeled
• 4 medium – sized leeks, washed
• ½ bunch celery, washed
• 500ml white lamb stock
• 2 bay leaves
• 6 sprigs thyme
• 2 tsp white peppercorns
• 100g butter
• Salt
• 3 tbsp fresh parsley, chopped
Method
1. Trim away the skin and fat from the lamb cutlets. Set aside
2. Cut the carrots and 12 potatoes into 50mm sticks, cut the remaining potatoes into quarters. Set aside
3. Slice the onion s, leeks and celery. Set aside
4. Place the cutlets in a cast iron casserole dish with 250ml of lamb stock, 1 bay leaf 3 sprigs of thyme and 1 tsp of peppercorns. Simmer, cover, for 30 minutes.
5. Add the potatoes and carrots. Bring the stew to the boil over a high heat. Reduce the heat to its lowest setting. Cover the casserole tightly and simmer until cooked, about 2½ hours, checking from time to time whether more stock is needed.
6. In a separate pot, melt the butter. Sauté the onions, leeks and celery.
7. Add the remaining thyme, bay leaf, peppercorns and stock. Bring to the boil and simmer, cover, for 20 minutes.
8. Pass through a blender and then strain through a fine sieve. Season to taste. Add to the lamb and vegetables. Garnish with chopped parsley.
To Serve
Serve the stew directly from the casserole, ladling into deep individual serving dishes. Traditionally Irish Stew is accompanied by pickled red cabbage.
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