March – Head Chef Recipe of the Month

on February 24 | in About Us | by | with Comments Off on March – Head Chef Recipe of the Month

St Patrick’s Day Irish Stew Recipe

With St. Patrick’s Day celebrations just around the corner, what better way to celebrate all things Irish than with family around the table and an earthy dish full of comfort ingredients and flavours that the Irish Casserole dish, that our Head Chef has shared with us this month.

• 2 Tablespoons vegetable oil
• 600gr Lamb cutlets (bone removed, cut into 5-centimetre chunks)
• 1 Tablespoon of tomato paste
• 2 Tablespoons of plain flour
• 1Kg Potatoes (peeled and cut into quarters)
• 2 Medium white onion (roughly chopped)
• 1 Leek (cleaned and finely sliced)
• 2 Medium carrots (roughly chopped)
• 1 Litre veal stock
• 2 or 3 Cabbage leaves (thinly sliced)
• 2 Garlic cloves crushed
• Salt, pepper, thyme, and 1 bay leaf

Cooking Method
1. Sweat the onions and crushed garlic until they have a light gold colour
2. Add in 1 tablespoon of tomato paste and 1 tablespoon of plain flour, carry on cooking until it turned golden brown
3. Deglaze with veal stock
4. Add in few sprigs of thyme, salt, and pepper to taste. Boil it for 30 mins
5. Remove the thyme and blend with a stick blender
6. For the meat preheat a pan until smoking hot
7. Add a touch of oil, then brown the meat chunks in the pan
8. Add the meat, the carrot, the potato, and the leeks into the sauce, and cook it covered until meat and vegetable soften
9. Finish by adding in the cabbage slices

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