Irish Entree Lamb Stew This delicious Irish Lamb stew is more of a layered casserole. Lamb, onions...and potatoes, of course!
Preheat oven to 350. Trim any fat off meat. Slice 2 of the potatoes, and all the onions, thinly. In an ovenproof casserole, layer the 2 sliced potatoes, top with only 1/2 the sliced onion, then the lamb. Season with 1/2 the salt, pepper and thyme. Add remaining onion and whole potatoes. Season with remaining spices. Add 2 cups water and cover casserole tightly. Bake for 2 1/2 hours, or till meat is tender. Garnish with chopped parsley before serving. Serve with thickly buttered Brown Soda Bread. |
Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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Irish Side Brown Soda Bread A good hearty stew needs only brown soda bread to complete it...and to sop up the gravy, right? That's how the Irish do it.
Preheat oven to 375 degrees. Lightly grease a small cookie sheet. In a large bowl, sift flour, sugar, baking powder, soda and salt. Rub in softened butter till butter is in small pieces. Add buttermilk, and quickly mix with a fork just until dry ingredients are moistened. Mixture will be very soft. Turn out onto a floured surface and knead gently until smooth. Shape into a ball and place on cookie sheet. Flatten to a 7” circle, and slice dough into quarters, cutting almost through the dough, but not quite. Bake for 30-40 minutes, and rub the top with butter after removing from the oven. Remove quarters one at a time and slice as needed. |
Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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Irish Side Mashed Carrot & Parsnip These lowly root vegetables achieve new heights. Simple and delicious.
Chop carrots into chunks and cook until soft in salted water with a little sugar added. Cut parsnips into chunks and, in a separate pot, cook in salted water till soft. Drain the vegetables, and mash them together, being careful not to make them too smooth. Season well with butter, salt & pepper. Garnish with chopped parsley before serving. |
Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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Irish Side Potatoes w/ Cabbage and Leeks A delicious twist on mashed potatoes—divinely Irish.
Saute leeks in butter in a large skillet for about 5 minutes, till leeks are barely tender. Add cabbage and stock and simmer 15 minutes over low heat or till cabbage is tender. In the meantime, boil potatoes in salted water until they are soft. Drain and quickly peel. Mash them with milk, salt and pepper until soft but not completely smooth. Add vegetables to potatoes and mix well. Sprinkle with chives. This dish is traditionally served with a large crater hollowed in the middle and filled with melted butter. |
Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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Irish Appetizer Stout Cheese Ball A delicious, savory ball of cheese, flavored with Ireland's most famous beer—Guinness.
Cream together cheeses till smooth. Add scallions and red pepper or pimento, blending well. Melt butter in small saucepan, add beer, paprika, and mustard. Add this to cheeses and mix to blend. Form mixture into cheese ball, wrap in plastic, and chill 2 hours. Grind walnuts in a food processor. Heat small skillet, add walnuts and brown to release flavor, 5-7 minutes (stir frequently so as not to burn). Cool walnuts and add to chopped parsley. When cheese ball is chilled, roll in parsely/walnut mix. Wrap and chill again, or serve immediately with crackers. |
Tips & Glossary A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook. Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store. Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter. Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.
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