| Irish Stew |
Ingredients
1 tbsp vegetable oil
1-1/2 pounds lean boneless lamb, cut into 1-1/2-inch squares 1/2-inch thick (or boneless chuck)
1 medium onion, chopped
3 cups low sodium chicken broth
1/2 teaspoon dried thyme, crumbled
1 bay leaf
6 whole new red potatoes (5 ounces each)
15 ounces small onions, peeled
1 cup Irish ale or beer
1 teaspoon salt
2 tbsp cornstarch
Chopped parsley
6 slices Italian bread (1 ounce each), optional |
 |
| Directions
In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or
beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1
minute longer; remove meat and set aside. Add the remaining oil, the lamb
(or beef) and the chopped onion to the pan and cook until browned, about
8-10 minutes. Return the first batch of meat to the pan.
Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.
Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.
To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread.
Yield: 6 servings |
Nutritional information per serving:
With bread:
- Calories: 409
- Protein: 29 g
- Fat: 9 grams
- Sodium: 644 mg
Without bread:
- Calories: 332
- Protein: 27 g
- Fat: 8 grams
- Sodium: 478 mg
|
|
| Irish Soda Bread |
Ingredients
1/4 Cup Butter
1 Teaspoon Baking powder
1/4 Cup Raisins
1 1/3 Cups Buttermilk OR Sour milk
1 Egg -- unbeaten
1 Teaspoon Baking soda
1 Egg yolk |
 |
| Directions
Make in 2 qt. round casserole (or 1 1/2 qt.) Preheat oven to 375. Grease casserole.
Sift flour, sugar, salt, and baking powder into mixing bowl,stir.
With fingers, cut in butter until coarse like corn meal. Stir in raisins.
Combine buttermilk, egg, baking soda and stir into flour mixture, until just moistened.
Turn dough onto slightly floured surface; knead lightly until smooth, shape into ball.
Place in casserole. With sharp knife make a 4 inch cross 1/4 inch deep in center.
Brush with egg yolk beaten with fork. Bake 1 hour 10 minutes or until done.
|
|
| Lemon Curd |
Ingredients
4 tablespoons Unsalted butter
1/2 cup Sugar
1/2 cup Fresh lemon juice
4 Egg yolks
1 tablespoon Lemon peel -- grated |
 |
| Directions
In saucepan, combine all ingredients except lemon peel.
Stirring with wooden spoon, cook over lowest heat, being careful
not to let mixture boil or yolks curdle. Cook until mixture coats
back of a spoon. Pour into small bowl and stir in lemon peel.
Allow to cool.
|
|
| Irish Scones |
Ingredients
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter -- softened
2 ounces sugar
1 egg -- slightly beaten
2 ounces milk
white raisins (optional)
Walnut halves (optional) |
 |
| Directions
Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten
egg and all the milk. Add raisins or some nuts, if desired, mixing
well to make a sticky dough.
Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased
baking sheet or hot frying pan. Brush tops of scones with remainder of
beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375
degrees for 15 to 20 minutes, or until brown. If preparing over an open
fire, heat frying pan till very hot. Place scones in pan and cook 7 to
8 minutes. Turn and cook 7 to 8 minutes more.
Makes 6 scones.
|
