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View Full Version : St. Paddy's Dinner Ideas needed



kima
03-13-2002, 10:06 AM
I would like to make an Irish dinner (I am of Irish descent as is my MIL and DH). As most of you know we are primarliy vegetarians but I would like to make a stew with lamb.
Since I haven't cooked meat in a long time I want a foolproof recipe.Anyone care to share a stew recipe that they love?TIA, Maureen

JenZen
03-13-2002, 10:17 AM
I just made lamb stew last week from a recipe in Midwest Living. I'll try to remember to bring it in after my noon hour.

It's really easy. If you go to www.midwestliving.com, you can search the recipe files as well.

DSH
03-13-2002, 10:41 AM
I'm making CL's bread pudding with caramelized whisky sauce. It appeared a few years back and was also a back to the best recipe. It is incredible and extremely easy to make. Perhaps somecan post the recipe? (I don't have mastercook.)

sneezles
03-13-2002, 01:42 PM
kima,
check out www.irishfoods.com it has some great recipes. I am too far away from my cookboks to share with you!

SusanMac
03-13-2002, 02:00 PM
FoodTV's Cooking Live has had a good series of Irish dinners over hte past week. Check out the website for recipes.....foodtv.com. I haven't tried any of them yet, but really liked that they featured more than your basic corned beef and braised cabbage.

kima
03-13-2002, 04:23 PM
Thanks for sharing those sites with me.
After much fun searching I have settled on the following recipe. Foodtv has a few great looking irish Stew recipes.

Roasted Root Vegetable Irish Lamb Stew



Recipe courtesy of Jill Novatt

4 tablespoons olive oil
3 pounds lamb shoulder, cut into 1 = inch pieces
Salt
Freshly ground black pepper
2 cups leeks, sliced
1/2 cup flour
4 ounces unsalted butter
1 cup Guinness beer
3 cups beef stock
1 cup tomatoes, peeled, seeded and diced
1/2 pound parsnips, peeled and cut into 2-inch pieces
1/2 pound carrots, peeled and cut into 2-inch pieces
1 pound russet potatoes, peeled and cut into 2-inch pieces
4 cloves garlic, cut in half
3 sprigs of fresh rosemary, plus 1 tablespoon chopped
1 cup peas, shelled
1 cup leeks, sliced thinly
Oil for frying
Preheat the oven to 400 degrees. In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and sauti until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserve lamb and bring to a simmer and cover. Simmer, covered, for 1 1/2 hours. While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.

Yield: 6-8 servings
Difficulty: Easy

Alisa
03-13-2002, 04:43 PM
Maureen,
Thanks for posting this question - I've been flirting with Asian food for so long that I'd forgotten how much I love stews! This recipe looks fantastic - we'll be on opposite ends of the country bustling around the stove making the same recipe on the same day...weird but cool.
Alisa

kima
03-17-2002, 02:59 PM
I made the stew I posted for dinner tonight. It is wonderful!! Really wonderful (Long time veggie here who realizes she misses "Real" stew!!!). I used onion instead of leeks as my DH is allergic to them and did not fry onions to put on top (semed like overkill to me).
I made soda bread to go with it- also wonderful- moist and tender and oh so perfect for sopping up the broth. This recipe is a winner.
Now I have three cans of Guiness beer left- I hate beer myself but our good friend DERMOTT is coming to visit soon-guess what he likes to drink!!!
:) :)