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Irish mutton stew
A £2 return ryanair ticket was the key to finding a real irish stew in a place scattered with multicoloured coloured thatched single storey cottages. Adare village was wonderfully preserved, but the cottages had become exclusive restaurants of every nationality. Heading out for a simple meal at a local pub it all seemed very authentic. In stepford-style you realise the customers are dressed-down wealthy americans and germans trying 'brown beer' for the first time and asking in depth questions about fish, chips and peas.
Anyhow, the vast bowl of stew was great and seemed 'honest'. Maybe it's an age thing, but mutton really enhances the flavour of such a simple wholesome meal. There was a volcano-island of mashed potato in the middle of the bowl which looked a bit odd, but made a great compliment. This recipe serves 6. Remember to use locally sourced mutton to give this a peak district twist and maybe a gaelic coffee for an irish desert.
You'll need:
1.5 kg neck of mutton
6 cups of water
2 tablespoons pearl barley
1 large onion
1medium turnip
2 large carrots
1/2 small white cabbage | | put meat in a large pan and cover with cold water season with salt and pepper
bring to the boil and skim the surface
rinse barley through and add to the pan
cover & simmer for 90 mins on the hob
shred cabbage, dice onion, turnip and carrots and add to the stock
bring to the boil and simmer for 1 hour
remove the meat with slotted spoon and check for bones, gristle and fat
chop the meat and return to the stock
allow to cool - the fat will settle at the top and you can remove it.
reheat
put a large 'dollop' of butter & seasoned mash potato in the middle of a large bowl and add stew. You could serve with soda bread. | |
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