Recipes

IRISH STEW
Ingredients :
1 lb lamb
3 lbs potatoes
1/2 lb carrots
1/2 lb parsnips
2 or 3 onions
Oil for sautéing.
1 Tbsp brown sugar
2 cups liquid
(stock from the bones if you have time to make it: or a combination of meat stock, wine and water, whatever flavorful liquid you have to hand). Salt, pepper, 5 bay leaves, 1 tsp basil
Preparation :
Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. If desired, add some barley, but only a small amount (a handful), as it swells up a lot, and add the extra liquid. Add salt and pepper, a few bay leaves, some basil and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 or 1.5 hours, it’s ready when the potatoes are tender. Mash some of the potatoes in the liquid when you’re eating it, very delicious! Serve hot this vegetable rich meat dish prepared in a traditional Irish way. Quite a treat for a mild March evening on the St Patrick’s Day.

IRISH POT-ROASTED CHICKEN
Ingredients :
Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 x Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 x Med. carrots, sliced
Preparation :
If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole.
Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour.
Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.
Servings: 4

Autumn fruit cobbler
Serves 4-6

1 medium cooking apple, peeled, cored and roughly chopped
2 pears, peeled, cored and roughly chopped
200g plums
200g blueberries
200g blackberries
120g caster sugar

for the cobbler

85g unsalted butter, softened
110g caster sugar
220g strong plain flour
1/2tsp baking powder
A good pinch of salt
100ml milk
1 small egg beaten

Put the apple and pears into a heavy-bottomed saucepan with the sugar and cook on a low heat for 5-6 minutes with the lid on, stirring every so often, until the apple begins to break down. Add the plums and continue cooking for another 5-6 minutes. Remove from the heat and leave to cool for about 10 minutes then stir in the blueberries and blackberries. Transfer the mixture into a large ovenproof serving dish.
Meanwhile make the cobbler dough. In a food mixer or by hand, cream the butter and sugar for a couple of minutes until it begins to turn almost white. Carefully fold in the flour, baking powder and salt until well mixed then gradually add the milk until the mix resembles sticky dough.

Pre-heat the oven to 190C/gas mark 5. Flour your hands and divide and mould the dough into 16-20 small rough balls and place on to a non-stick baking sheet, brush with the egg and bake for 6-7 minutes. Place them on to the fruit mix and bake in the oven for 35-40 minutes until the dough is a golden colour.

Serve with thick cream or custard.

Roasted Lamb with Autumn Vegetables and Mint Pesto

Ingredients
700g new potatoes, halved if large
700g lean boneless lamb, either leg or fillet, cut into 5cm chunks
1 Butternut squash, peeled, seeded and cut into chunks
1 large courgette, cut into chunks
4 large ripe tomatoes, quartered
4 large garlic cloves, peeled and left whole
few pieces artichoke hearts in oil, drained
2 tbsp Olive oil
salt and fresh ground black pepper
100ml White wine
country bread, to serve

For the Mint pesto:
2 tbsp toasted flaked almonds
a bunch of fresh mint, stalks removed
1 tsp Dijon mustard
juice of 1/2 lemon
1 tbsp Olive oil
salt and fresh ground black pepper

Method
1. Preheat the oven to 190ºC/Gas 5. Par-boil the potatoes in a large pan of salted boiling water for 5-10 minutes; drain.

2. Place the lamb, potatoes, butternut squash, courgette, tomatoes, garlic, artichokes and olive oil in a large roasting tin. Season with salt and freshly ground pepper.

3. Mix the ingredients together with your hands until coated with oil and spread out evenly in the tin.

4. Roast for 45-55 minutes. Halfway through pour in the wine and mix with the ingredients.

5. Meanwhile make the mint pesto. Put the almonds into a food processor and process until chopped.

6. Add the mint, mustard and lemon and blend to a rough paste. Gradually add the oil and season well.

7. Serve the roast lamb and vegetables warm from the oven with the mint pesto on the side and country bread.

Meatloaf

Ingredients:
1 LB lean beef mince
1/2 cup milk (i use skim)
1 cup breadcrumbs (i use rolled oats for more fiber)
1 egg
1/2 large yellow onion
Italian spices to flavor: Basil, oregano, rosemary, garlic salt
ketchup to flavor

Directions:
Preheat oven to 180C

Combine all ingredients in a bowl except the ketchup. Knead all ingredients with your hands for a good 3-4 min. until fully mixed. Form a log-like sculpture in a baking dish. Cover log with foil and bake for 45 min. Uncover for last 10 min and brush ketchup over the top.

Cooking time may vary-it was 180C (350F) in a fan for me. You can add peppers and other things if you feel like it.

Toffee Apples
Ingredients:
2 pounds (1 kilo or 5 cups) demerara (light brown) sugar
Nut of butter
1 small teaspoon vinegar
1 desertspoon golden syrup (or light corn syrup)
Half cup water
Sticks for holding the toffee apples (ice lolly sticks do at a pinch)
Method:
Stir together the sugar, vinegar, syrup and water and heat until boiling, stirring continuously. Continue on a slow boil for 5/7 minutes, stirring occasionally. Insert the stick into the core of each apple and dip the apples into the mixture. Place on a greased tray, with the sticks in the air, until dry.