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SOLTIMES MARCH 2013
FOOD & DRINK...
Irish Beef Stew Ingredients Method
1½kg stewing beef, cubed 175gstreaky bacon 3 tbsp olive oil 12 baby onions, peeled 18 button mushrooms, left whole 3 carrots, cut into quarters salt & ground black pepper 1 tbsp chopped thyme 2 tbsp chopped parsley 10 cloves of garlic, grated 425ml red wine 425ml chicken/beef stock For the roux 50g butter - 50g flour
POTATO AND APP LE PUDDING Ingredients
2tbsp Butter 8oz Self-raising flour 6oz mashed potatoes 4tbsp Milk 5 x apples Brown or white sugar 2 cloves Juice of 1/2 lemon 3tbsp Cider
Method
Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider, taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or home-made custard.
SODA BREAD
Method
Grea tF T rie d nds o YELLOW Go s e m i
Everyone’s a little bit Irish on St Patrick’s Day, so why not mix and match a few of our favourite Irish recipes and raise your Guinness to all things green.
Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient a t a time, seasoning each time. Place these back in the casserole, along with the herbs and garlic. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. To make the roux, in a separate pan melt the butter, add the flour and cook for 2 minutes. When the stew is cooked, remove the meat and vegetables. Bring the remaining liquid to the boil and add 1 tbsp of roux. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil. Replace the meat and vegetables, and taste for seasoning. Sprinkle with chopped parsley and serve
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Ingredients 170gself-raising wholemeal flour 170g/6oz plain flour
Preheat the oven: 400F/200C/Gas 6.
½ tsp salt Tip the flours, salt and bicarbonate of soda into a ½ tsp bicarbonate of soda large mixing bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a 290ml/½ pint buttermilk large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.) Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
happy have a very day and st patrick’s r photos send us you . to editor@soltimes r u com of yo & food celebrations
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