Golden Times November/December 2016
The festive fifth birthday issue of Golden Times
The festive fifth birthday issue of Golden Times
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Wholesome Irish Stew - Recipe by Faz Razeen<br />
Irish stew is a celebrated Irish dish, yet<br />
its composition is a matter of dispute.<br />
Purists maintain that the only acceptable<br />
and traditional ingredients are neck,<br />
mutton chops or alternatively beef, with<br />
potatoes, carrots, onions, and water. Irish<br />
stew is also made with young goat.<br />
Served up piping hot in a bowl, Irish stew<br />
makes a delicious lunch or dinner on a<br />
winters day, especially with a nice glass<br />
of red wine.<br />
Ingredients :<br />
600g Casserole steak, lamb or beef<br />
4-5 Large carrots<br />
3 Large onions.<br />
4 Large potatoes<br />
3 Cloves garlic, crushed<br />
2/3 Bay leaves<br />
1 Leek<br />
½ teaspoon fresh thyme<br />
Salt and pepper<br />
600ml Beef, lamb or chicken stock<br />
Method:<br />
Dice the meat into large pieces, season<br />
with salt and pepper, and rub with<br />
crushed garlic. Peel and cut carrots &<br />
potatoes into large chunks. Thickly slice<br />
the onions. Prepare your stock.<br />
Fry the meat for 6 mins on medium heat,<br />
until brown then transfer to a casserole<br />
dish. Add your stock, carrots, onions, and<br />
2 or 3 bay leaves. Place the potatoes on<br />
top of the stew, cover with lid or foil, then<br />
place in middle of an oven set at 160˚c<br />
(140˚c fan) or Gas Mk 3. Cook for 2hrs 10<br />
minutes, then add your sliced leek. Return to<br />
the oven for a further 20 minutes to cook<br />
the leeks.<br />
To advertise in <strong>Golden</strong> <strong>Times</strong> call Matt on 020 3137 2406 or email mattm@media-shed.co.uk 27
Change language