Lately we have all had a hankering for a Irish Lamb Stew. There is someting about the winter months that makes us long for comfort foods and you can't really cook anything much more comforting than a delicious Lamb Stew.
There is also something quite evocatively comforting about the idea of a bowl of Irish Stew. I never did get to Ireland when I was in the UK, but it was on my list of places I really wanted to go, and we had really planned to go last year, but Covid you know and then everything else happened.
Life has a way of surprising us with its twists and turns.
For all that I have heard and read about it, Ireland is a beautiful country. They say there are more shades of green in Ireland than the imagination can conjure up and I know personally that the people are quite simply wonderful.
Humble and sincere, open and friendly people. Much like the people of Nova Scotia I would say. I have heard it said that if you meet an Irishman in a pub, next thing you know he will be inviting you over to his for supper and to meet the family.
You'd probably be taken home to a humble abode, perhaps even a thatch roofed stone cottage. Cosy and quaint with an open fire on the hearth
Chances are you would be lucky enough to be served a fine hot bowl of this simple, yet very delicious Irish Stew. Filled with chunks of tender meat, rich gravy and some humble, yet perfectly cooked root vegetables.
Oh but I am waxing poetically now am I not? Oh well . . . we do tend to think romantically of Ireland and the Irish. I blame that old black and white movie, The Quiet Man.
It is one of my favourite old films. I just love it. I loved every film Maureen O'Hara was ever in. She was one of the best actresses of that era. My ex MIL looked very much like her, except she was blonde. What a beauty.
Lamb was not something we ate a lot of when I was growing up. In fact, I can only remember mom serving it to us once. Lamb Chops. They smelt like mittens burning in the skillet.
None of us would eat them. I rather suspect they were very old lamb chops or even mutton which had a very distinct strong flavour in comparison to lamb.
My great Grandfather raised lamb on his farm up in Inglisville on the North Mountain. He had quite a large farm, with milk cows, sheep, chickens, vegetables, etc. The old house and some out buildings are still there, very much run down. I believe it is owned by one of my mother's cousin's family now.
Mom was born in one of the bedrooms of that house and always spoke of sitting on the porch as a child with her older sister Thelma, scraping the flesh from a raw turnip with a spoon and eating it.
My sister and I have always said that if we won the lottery we would try to buy up the old property and return it to its former state. What a dream that would be.
Mom loved lamb and often spoke about a delicious lamb stew she had been served in the hospital when she was in there having given birth to my brother. That would be almost 61 years ago now as my brother will be 61 at the beginning of March.
My father has always said he doesn't like lamb, however he has eaten it without knowing it was lamb in a shepherd's pie according to my sister. Ignorance is bliss they say.
Often what you don't know can't hurt. I had a moose steak once and didn't know it. Best steak I had ever eaten. However had I known it was moose I would have been a bit queasy about trying it.
There is nothing fabulously outrageous ingredient-wise about this stew. Simple ingredients put together in a very simple way.
Stewing Lamb, potatoes, carrots, onions, celery. Thyme, stock and seasoning. A bit of oil for browning the meat.
The meat is browned first. Much of the favour for a stew comes from the sticky juices that are left in the bottom of a pan after you have browned the meat.
I put the
lamb on to brown while I am prepping the vegetables. That way I tend
to forget about it, which means it gets nicely browned without me
worrying it every few minutes and stirring it about. (One of the secrets
to any good stew made with red meat, is in a good and proper browning.
The meat won't brown nicely if you keep moving it about.)
The vegetables in this stew are also semi softened in pan . You will need a good stove top to oven casserole dish.
Something with handles that can easily go into the oven. I use my enamel cast iron casserole dish, which is perfect for this sort of thing.
You also need some stock. Lamb stock is what is preferred for its subtle
flavours, but you can also use beef or chicken or a combination of the
two.
Aside from lamb stock, I have to say my preference is chicken stock as it has a much milder flavour than beef.
Altogether this is a fabulous stew that is comforting and pleasing. You have wonderfully tender meat and vegetables as well as a lovely broth.
I confess I enjoy mashing my potatoes into the broth and dotting them with butter. There is nothing more delicious on this earth. I quite simply adore simple meals like this. All you need on the side is some crusty bread.
Irish Lamb Stew
Yield: 4
prep time: 25 Mincook time: 2 Hourtotal time: 2 H & 25 M
Rich and delicious with fork tender chunks of lamb, a rich gravy and plenty of simple vegetables. Comfort food at its best. This is quite simply delicious.
Ingredients
- 1 pound lamb stewing meat, cut into cubes
- 2 TBS light olive oil
- 2 large carrots, peeled and chopped
- 2 sticks celery, peeled and chopped
- 1 large onion, peeled and chopped
- 2 sprigs of thyme
- salt and black pepper
- 1 1/2 pounds potatoes, peeled and sliced into wedges or rounds
- 2 1/2 cups (600ml) lamb stock (can use beef or chicken, or a combination)
- 1 knob of butter
- chopped parsley to garnish if desired
Instructions
- Preheat the oven to 165*C/325*F/gas mark 3.
- Heat a medium, heavy bottomed flame proof casserole (with a lid) over medium heat. Add half of the oil and heat. Once the oil is heated, add the lamb and brown, over medium heat until well browned. Working in batches if necessary.
- Remove the lamb from the casserole and set aside.
- Add the vegetables and the remaining oil. Cook, stirring occasionally, over medium low heat, until they have begun to soften a bit.
- Return the lamb to the pot along with any juices. Season with salt and pepper. Add the sprigs of thyme.
- Pour in the lamb stock.
- Lay the potatoes on top covering and pushing them down a bit into the stock. Dot with butter.
- Cover tightly. Bake in the heated oven for 2 hours, until the meat is beautifully tender and all of the vegetables are cooked, uncovering the casserole for the last fifteen minutes to lightly brown the potatoes.
- Spoon out into heated bowls to serve. Sprinkle with parsley if desired. Crusty bread goes well.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
A good homemade Lasagna recipe should be a part of of every home-cook's repertoire! Its something that is very easy to make, and which most people love to eat. Italian comfort food at its very best.
Its one of those things that can very easily be made up ahead of time and it freezes like a dream. With tender pasta noodles, a deliciously meaty tomato sauce, a rich cheese filling and bechamel topping, this easy lasagna recipe I am sharing today has been a firm favourite in my home for many years.
I think that one of the favourite of all the British Biscuits/cookies (next to Custard Creams and Digestives) has to be the traditional Bourbon Biscuit. Created in 1910 by the iconic British biscuit makers Peek Freans they are today one of the most popular cookies on the market.
Although I had not seen Peek Freans in the UK when I lived there, I was quite familiar with them in Canada. And indeed every Biscuit company in the UK has their own version of these iconic cookies!
The recipe I wanted to share with you today is for a delicious, creamy coconut chicken curry! One thing which I really came to appreciate when I moved over to, and lived in the UK, was a great curry.
A good curry is almost considered to be the National dish at this point in the UK, second only to Fish and Chips! They did a survey a few years ago as to the Nation's favourie dish and curry came very close to usurping that age old favourite!
Then again maybe it is not so surprising considering the large Asian population in the UK and Britain's historical presence in what was India. Curry is actually quite a regional thing in India with curries from different areas being substantially different in heat and spiciness.
Fruity coconut curries such as this one are considered to be a South Indian Chicken Curry with Coconut Milk.
Curry was not something we ever had in our home when I was growing up and actually not something which my mother ever did come to like in her lifetime. I blame it all on George.
George was this man my mother sort of went out with after she and my father split up. George was from Cape Breton and fancied himself to be somewhat of a chef/restauranteur. I think he had managed some restaurant out West with his ex-wife. Anyways, he loved making what he called curry.
It was actually a huge stir fry, predominantly flavoured with curry powder and garlic. George loved garlic and always went overboard on things like this. My mother came to not even be able to stand the smell of curry, or garlic for that matter.
That just goes to show how very easily a person can get turned off of a type of food once they have had it prepared for them improperly. A proper done curry is a thing of great beauty and really delicious!
My first real experience with Curry came when I lived in Suffield, Alberta with my second husband. Suffield was the British Army Training Services Unit in Canada and was filled with British soldiers and their spouses.
We made many lovely friends when we were there that were British and became somewhat indoctrinated in their ways and culinary traditions. We used to go playing Darts with some of them a few nights a week and the star of any get-together would always be a delicious curry!
One of my best friends was a gal named Cathy Giles. She came from Manchester and had a real Mancunian accent, which took some real getting used to. At first I had a really difficult time understanding her.
We got along well however and she showed me how to make a proper chicken curry, which became a real family favourite. Of course once I moved to the UK and went to Culinary School, I was further versed in the art of making a curry. I think I can now put together a pretty good one!
The recipe I am sharing with you today actually doesn't come from the UK however. It has actually been adapted from a cookery book I used to use when I worked at the Manor entitled Casual Cooking by Sara Foster.
My boss had several of Sara Foster's cookery books and often liked me to cook recipes from them to serve at her ladies luncheon get-togethers. Not that I ever had a chance to cook them a curry, mind you. That would have gone down like a lead balloon to say the least!
In my own home, however, Curry was an oft cooked and much beloved dinner option. I loved Sara Foster's style of cookery. Quite a few of her recipes were fresh, easy and delicious!
Like this fabulously fruity and rich curry. It is not overly spicy and boasts some beautiful flavours! It is an excellent recipe to use if you are wanting to introduce someone to curry dishes. A way to wet their whistle so to speak!
Its a very simple make. To begin with you just saute seasoned strips of chicken breast in a mix of butter and oil until golden brown.
Onion is then softened in the drippings. You don't want to brown it . . . you just want it to be soft and translucent without colouring it.
Into those you stir some garlic . . . of course. Most good curries will contain some garlic, and then
aromatics.
The aromatics in this dish are grated fresh orange zest and juice, curry powder, and fresh
grated ginger root. A most deliciously aromatic combination!
This mixture smells absolutely amazing when it hits the pan. At once, fruity and curryish, almost exotic.
Into that goes a cupful of coconut milk and a cup of chicken stock. I like to reduce it a bit to thicken it up. This is my own way of doing it, not Sara's. I like my curry sauces to be a bit on the thicker side.
Once the sauce has reduced you return the chicken to the pan and heat it through, finishing the cooking of the chicken. A bit of mango chutney is added, along with some chopped fresh mint and fresh coriander.
I am really going to miss my fresh herbs in the garden. Perhaps I will be able to start a bit of a windowsil herb garden when I get my own place. We shall see.
A sprinkle on top of toasted flaked almonds or unsalted cashews (or
both, my preference) and dinner is ready. All you need on the side is
some rice.
The sauce is so rich, I recommend plain rice. Basmati or jasmine rice is a good option.
The addition of mint and coriander is a bit unusual I think. At least the mint is. But trust me when I tell you they work really well in this along with the fruitiness and the coconut milk.
Make sure you use a really well flavoured Mango Chutney. You want one with a bit of zip along with plenty of sweet.
This curry is a real favourite of mine and one that I make fairy often. Its rich and creamy, well flavoured, not too spicy and incredibly delicious.
If you are looking for something tasty to serve your family this weekend, that is also quick and easy to make, look no further. This delicious Coconut Chicken Curry fits the bill on all counts!
Coconut Chicken Curry
Yield: 4-6
prep time: 10 Mincook time: 20 Mintotal time: 30 Min
This is a quick and easy chicken dish with a rich and tasty sauce. Serve with some steamed rice, a side vegetable and crisp poppadoms for a full meal.
Ingredients
- 4 boneless, skinless chicken breast fillets
- fine sea salt and freshly ground black pepper to taste
- 1 TBS butter
- 2 TBS light olive oil
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 TBS medium curry powder
- 1 TBS grated peeled fresh ginger root
- the finely grated zest and juice from one orange
- 1 cup (240ml) unsweetened coconut milk
- 1 cup (240ml) chicken stock
- 2 TBS good mango chutney
- 1 TBS chopped fresh mint
- 1 TBS chopped fresh cilantro (coriander leaf)
- a small handful of lightly toasted slivered almonds or unsalted cashews
Instructions
- Trim and discard any fat from the chicken breasts. Cut crosswise into strips. Season with salt and black pepper.
- Heat the butter and oil in a large skillet until the butter begins to foam. Add the chicken strips and saute them until golden brown, 3 to 4 minutes. Scoop out to a bowl and keep warm.
- Add the onion to the skillet. Cook, stirring frequently until translucent and tender. Add the garlic and cook for about a minute longer. Take care that it doesn't brown.
- Add the ginger root, orange zest, curry powder and orange juice, scraping the bottom of the pan to loosen any tasty bits.
- Add the coconut milk and chicken stock. Bring to the boil. Boil for a few minutes to reduce slightly and then add the chicken pieces and any juices collected back to the pan.
- Simmer for another 5 to 6 minutes until well heated through and the chicken is cooked thoroughly.
- Stir in the chutney and the herbs. Pour into a serving bowl. Garnish with the toasted nuts and serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
If you are looking for a no fuss, no muss midweek meal you need look no further than these fabulously tasty Slow Cooker Beef Tacos. They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning.
Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious! Tender and flavour-filled beef which cooks all day to perfection, what more could a person ask for!
Just look at how moist and tender that beef is. So tender you can shred it with a fork. Nobody needs to know how easy it was to make.
That can be you and your crockpots tasty little secret! I promise not to tell if you won't!
To be honest, I love crock pot meals. Especially for things like beef and pork. Sometimes chicken depending on the cut. I don't know what I would do without it.
Its an appliance I like to use any time of the year. It especially comes in handy on days when I know I am going to be extra busy or out and about, or even at church. There is nothing like knowing that you can be doing whatever and dinner is safely and easily cooking at home, ready for your return.
There is nothing like walking back into the house at the end of the day and smelling something delicious cooking. That can really set everyone's tastebuds to tingling, especially when the smells are Tex Mex in origin!
I really love Tex Mex food and flavours. Burritos, Enchiladas, Tostadas, TACOS! Count me in! Especially when they are as tasty and delicious as these ones are!
I don't think there is anything tastier than beef that has been slow cooked in a crock pot all day. Tender and juicy, fall apart scrumptious! You just can't beat it!
This beef is cooked to fall-apart-perfection. And the flavours are spot on. Onions and garlic, cumin, oregano, coriander and paprika . . . some salt and pepper as well.
You could also add green chilies if you like them really hot, but I find the addition of some Chipotle Chili Paste adds enough heat for me. I am not overly fond of foods that bite me back, so I like to err on the side of caution.
A bit of lime juice adds a juicy tang and then of course you will want a good quality beef broth. We use the Swanson brand which comes in the carton. Its not overly salty.
I like to use Beef Brisket if I can. It always comes out super tender and its texture readily soaks up all of those crazy Tex Mex flavours.
You can pre-sear it if you want to, but I'll be honest here. This recipe is all about ease and I never bother searing it. I just throw it in to the crock pot and let it cook to perfection.
You don't even need to cube the beef before cooking, although you certainly can if you want to. The only pre-prep I do is to trim off as much fat as I can. Very easily done with a sharp knife, and if you are really smart you can look for a piece of meat that is very lean to begin with.
You can use a chuck roast for this, as well as a bottom round if you wish. All will work well, but I like to use the brisket cut most of all. In my opinion, it really is the best.
I prefer to use a soft wheat flour tortilla for these. Some people like corn. You can also use hard taco shells. I like the soft myself. It is a personal preference.
I sometimes make my own tortillas. If you have never tried making your own, you should sometime. There are quite a few very good recipes out there to make your own. I have been making my own for years, from scratch.
You can find the recipe I use here. Its a recipe I clipped from a Sunset Magazine many, many years ago.
It easy and makes a good 12 to 14 soft flour tortillas. You can use them for anything from Quesadilla to Tacos to Enchiladas. They are a great all rounder!
You can toast your tortillas in a hot skillet of course, or you can do what I like to do. That is to toast them over an open flame, which is very easy to do if you have a gas cooktop.
Just hold the tortillas, working with one at a time and using a pair of flame-proof tongs, over the gas flame of a burner until it toasts to your perfection. You need to flip them over once the first side is toasted. Works beautifully and I love the look and the taste of the charred edges.
The most difficult part of these is going to be deciding what you are going to top them with! What are your favourite taco toppings? I have mine1
I love a good salsa for one thing, as well as some tasty guacamole. Guacamole, mmmmm. I adore rich and creamy avocado.
I also love shredded lettuce. Iceberg is good, but I also love romaine. Romaine/Cos has a bit more nutrition than the iceberg and a much deeper green colour, but to be honest, I have even eaten rocket/arugula on tacos and enjoyed them.
You just want something cool and crisp to go with that juicy meat. I also love to add some chopped red onion and sliced black olives.
A dollop of rich sour cream and some shredded Jack or Cheddar cheese and I am in taco heaven! It just doesn't get much better than this!!!
Bring on the napkins! A taco just isn't as delicious if it doesn't make a mess when you are eating it! That's my story anyways, and I'm sticking to it!
Slow Cooker Beef Tacos
Yield: 3 - 4
Using the slow cooker to cook some beautiful tender meat ready to use in tacos or even burritos makes perfect sense. No fuss, no muss, perfect every time.
Ingredients
For the meat:
- 2 pounds Beef Brisket in one piece
- 1 TBS mild chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp coriander leaf
- 1/2 tsp smoked paprika
- 1 cup (240ml) good quality beef stock
- 2 TBS tomato paste (concentratedtomato puree)
- 1 tsp Chipotle in adobe paste
- 1 juice of one lime
- 1 small white onion, peeled and diced
- 5 cloves garlic, peeled and minced
- salt and black pepper to taste
You will also need:
- warmed small soft tortillas to serve
- your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.
Instructions
- Place the chopped onion in the bottom of the slow cooker along with the garlic cloves. Place the meat on top of these.
- Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice. Pour over and around the meat.
- Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- When the meat is falling apart, remove from the slow cooker and shred with two forks.
- Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings.
- Cover and refrigerate any leftovers. Use within 3 to 4 days.
This is the perfect meal when you are busy doing other things, or are feeling too lazy to really cook. Its nice to have something like this up your sleeve that you can just pop into the slow cooker and you just know your family is going to enjoy it. In my family Tex Mex was always King! They loved it!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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