Brittingham's Irish
Stew
Submitted by: LisaW
Source: Brittingham's Pub; as reprinted in the Philly Inquirer. |
2 pounds lamb, cubed shoulder
8 medium potatoes, sliced and unpeeled
3 spanish onions, sliced
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh thyme (or
1 teaspoon dried)
salt to taste
pepper to taste
2 cups water |
| Using
a sharp knife, trim excess fat from meat. Put a layer of sliced
potatoes into large stew pot, followed by layer of onions, and
then a layer of the cubed meat, sprinkling parsley, thyme, and
salt and pepper between the layers. Continue layering and
sprinkling, ending with a layer of potatoes on top. Add water to
pot, cover the pot and bring contents to a boil. Turn down heat,
and gently simmer until meat is quite tender, about 1 1/2 hours.
You may have to stir from time to time and add a little water to
keep liquid level up. Be careful not to overdo it, however.
Irish stew is thick and should not drown in it's own broth.Makes
4 to 6 servings. |
Irish Sausage and
Potato Pie
Submitted by: Lady
Seanna |
8 -12 pork sausages
115g (4 oz) unsalted butter
2 large onions, finely sliced
175g (6 oz) bacon lardons
225g (8 oz) cabbage, finely shredded
1.3kg (3 lb) floury potatoes, peeled and finely sliced |
2 tablespoons soft thyme
leaves
570ml (1 pint) double cream
425ml (3/4 pint) fresh beef stock
2 bay leaves
salt to taste
pepper to taste |
|
Preheat oven to
170°C/325°F/Gas 3. Heat a non-stick frying pan. Add the sausages
and gently fry until they are about three quarters cooked and
golden brown. Remove from the pan and slice on the diagonal,
lengthways into three. Meanwhile heat a large frying pan. Add
the 55g (2 oz) of the butter and once melted add the onions.
Cook the onions gently for 10 minutes or until soft and
translucent. Remove from the pan and set aside. Add the bacon
lardons to the frying pan and cook for 3-4 minutes until golden
and crispy. Add the cabbage with 2 tablespoons of water. Cook
for 2-3 minutes or until the cabbage is soft, but still holding
a little texture. Drain off any fat, remove from the pan and set
aside. Rub a large gratin dish (30x21x6cms/12x8x2in) liberally
with 25g (1 oz) butter. Place a layer of sliced potatoes in the
bottom of the dish season with salt and pepper and a sprinkling
of the thyme. Top with a layer of sliced sausage, then a layer
of cooked onion. Top with another layer of sliced potato and
season with salt, pepper and thyme. Spoon over the cooked
cabbage and bacon. Top with another layer of potato slices and
season again with salt, pepper and thyme. Top with a layer of
sliced sausage, then a layer of cooked onion and finally a layer
of sliced potato. Season once again with salt, pepper and thyme.
Pour the cream and stock into a pan and add the bay leaves.
Place over a gently heat and bring to just below boiling point.
Pour over the sausage and potato pie. You want the liquid to
just cover the top layer of potatoes. Dot over the remaining
butter and cover with foil. Place the dish on a baking sheet.
Place in the oven and cook for 1 and 3/4 hours. Remove the foil
from the dish and increase the oven temperature to
200°C/400°F/Gas 6 and cook for a further 15 minutes or until the
top is golden. Serve immediately with garlic bread. |
Irish Roast Pork with
Potato Stuffing
Submitted by: Lady
Seanna |
2 pounds pork tenderloin,
or 6 to 8 boneless lean pork chops
2 tablespoons butter |
2 tablespoons hard cider (apple
wine) or water
Stuffing (see below) |
Make Stuffing. Rub meat
with salt, pepper and butter. Pour cider or water into 3-quart
casserole dish. Place meat along edges of dish. Cover loosely
with foil and bake one hour at 350°F. Makes 6 servings.
Stuffing:
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
salt and pepper to taste
To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
|