Catholic Info
Traditional Catholic Faith => Health and Nutrition => Topic started by: Viva Cristo Rey on March 14, 2017, 04:12:10 PM
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If you have an Irish recipe, please share.
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How about Irish stew?
Gather together
1/4 cup plain flour
1.2 kg lamb forequarter chops, trimmed
1/4 cup olive oil
1 brown onion, finely chopped
2 celery stalks, chopped
2 carrots, peeled, cut into 2cm pieces
800g potatoes, peeled, cut into 3cm pieces
1 tablespoon beef stock powder
1 tablespoon worcestershire sauce
1/4 cup cornflour
1 cup frozen peas
Crusty bread, to serve
Shake flour and chops in a plastic bag to coat.
Heat 1 tablespoon oil in a heavy-based saucepan over medium heat.
Cook onion, celery and carrot, stirring, for 5 minutes or until onion has softened. Remove to a bowl.
Increase heat to high. Add 1 tablespoon oil. Cook half the chops for 2 minutes each side or until browned. Transfer to a plate.
Repeat with remaining oil and chops. Layer 4 chops, half the potato and half the onion mixture in pan. Repeat layers with remaining chops, potato and onion mixture. Sprinkle with stock powder.
Add worcestershire sauce (I'd use Soya sauce) and 5 cups cold water. Bring to the boil, skimming off fat with a large metal spoon. Reduce heat to low. Cover. Cook for 2 hours, or until lamb is falling off the bone.
Combine cornflour and 1/4 cup cold water in a jug. Increase heat to medium-high. Stir cornflour mixture and peas into stew. Cook, stirring occasionally, for 5 minutes or until gravy boils and thickens. Season with salt and pepper.
Serve with crusty bread.
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I love Corned Beef with white sauce
1.5 kg piece corned silverside, rinsed
1 onion,
1 stalk celery, coarsely chopped, leaves included
1 large carrot, coarsely chopped
1 cup vinegar
2 bay leaves
1 tsp black peppercorns
6 cloves
Place meat in a large saucepan. Add onion, celery, carrot, bay leaves, cloves, peppercorns, vinegar and enough water to cover. Simmer, partially covered, over medium heat for one hour.
Raise the heat and add as much potatoes and carrots as you need for the family. Bring back to the boil then simmer till vegies and beef are cooked.
Sauce
50g butter, chopped
25g plain flour
2 cups milk
1/3 cup chopped parsley
Heat remaining butter in a pan over low-medium heat. Stir in flour. Remove from heat. Gradually stir in milk. Return to heat and stir until mixture boils and thickens. Add parsley.
Remove meat from cooking liquid and slice. Serve with vegetables and sauce.
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I really liked the corned beef and sauce. I can't wait to try it out.