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It takes a little bit more than the luck of the Irish to prepare a great meal for St. Patrick's Day. Luckily, chef Conrad Gallagher shares his hearty dishes that include an Irish stew and a stout beer bread.
- 1 1/2 Lamb Shoulder, lean and cut into 2 inch pieces
- 1 lb potato peeled and cut into even pieces
- 2 oz pearl onions
- 2 oz carrots
- 2 oz leeks
- 2 oz butternut squash
- 2 oz celeriac
- 2 pts stock chicken or vegetable
- 1 cup parsley (chopped)
- 1/2 pt cream
- 1 cup sage (chopped)
1. Cut the lamb shoulder into large 2 inch thick pieces, trim the fat. 2. In a large pot, bring the lamb to the boil starting with cold water, salt and white pepper, this should take 3 to 5 minutes, pour off the water and let the lamb cool. 3. Place the lamb back into a clean pot, all the vegetables cut and peeled, cut into large dice and place on top of the lamb, cover with the stock and place back on a gentle simmer, season with salt and black pepper, simmer for 45 minutes or until the lamb and root vegetables are cooked. Avoid the broth boiling, to finish add the cream, check the seasoning and add the chopped up parsley. 4. Serve in a large bowl with additional parsley to garnish, serve with Guinness bread and butter, see recipe below.
- 1 1/4 cups wholewheat flour
- 4 tbsp. unbleached all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tbsp. pinhead oatmeal
- 1 tsp. light brown sugar
- 2 tbsp. wheat bran
- 4 tbsp. molasses
- 1/4 stick butter
- 1/2 cup Stout Beer
- 1 cup milk
Preheat the oven to 325F. Sieve the flours, baking soda and salt into a large mixing bowl. Add any bran that is left in the sieve to the flours in the bowl. Add the oatmeal, sugar and bran and mix well. In a small saucepan, gently heat together the molasses and butter. When the butter has melted, add the beer and the milk. Stir well. Combine the flours and the liquid mixtures. The resulting dough will be quite wet. Pour into a lightly greased 14oz loaf tin and bake for 1-1 1/2 hours. After an hour, providing the loaf is firm enough, remove it from the tin and place it directly on a rack in the oven. This will ensure an even crust. However watch that the bread doesn't brown too quickly due to the high sugar content. If this is happening, cover the loaf with tin foil.The loaf should not feel dense and when cooked should sound a little hollow when tapped underneath.Allow to cool slightly before slicing.
The bread tastes even better if left for 24 hours (if you do, make sure to add wet to dry and wrap and leave for a day If you are going to keep it over night, do not slice until you are ready to serve).