Thursday, 16 March 2017

Irish Stew Recipe

Strangely this is my first attempt at Irish Stew.  For one reason or another I've never got around to it before.  I think because most of my recipe books are English they tend to feature a nice sounding British style beef or lamb stew but they never seem to come out just right for my taste.  Hubsters happy with them so it's obviously just me.  I think at some point I've had a good Irish Stew and now nothing else quite measures up.

I'm chucking my Beef and Ale Stew recipes and using this one instead it's simply scrumcious!!

I've cobbled this together from various recipes taking a little inspiration from each.



Here's the ingredients:
  • Beef
  • Carrots
  • Onions
  • Garlic
  • Beer - Dark Ale
  • Brown Sugar
  • Tomato Puree
  • Pepper
  • Thyme
  • Parsley
  • Plain Flour
  • Beef Stock
  • Soy Sauce
Chop all the veggies, sling them all in the slow cooker. 




Some of my beef stew recipes recommend browning the beef before adding it to the slow cooker.  I usually do this but on this occasion I was in a rush and chose not to bother.  I once saw one of Jamie Oliver's programmes where he advised against browning the meat, saying it made little to no difference tot he taste or texture.  I don't need any more excuse to save myself a little work and this recipe certainly turned out well.  


Followed by the garlic


and herbs.


Stock,


sugar,


tomato puree and soy sauce.  


 Give it a stir and leave it to stew.


I serve a lot of my red meat type stews with mustard mash.  Hubby's not so keen but I love it.  It's a recipe I picked up in Malta, you make the mash as normal but add a good sized dollop of wholegrain mustard (gotta be wholegrain other mustard's don't work) along with the butter.,  Mash it in and dish it up.  The mustard really complements the beef and adds texture to the otherwise boring mash.  


Scrum-dillidy-umcious!!


Thursday, 2 March 2017

Pork Paprikash Recipe


 In theory you should start with the meat but that means cleaning up before moving onto the veggies and I can't be bothered with the extra work.  So I'm starting with chopping and frying the veggies then doing the meat using the same utensils.


Stating with the onions, chopped and fried in a little oil.  They get slung in the slow cooker when they're soft and starting to brown.


Mushrooms next.  


Along with the spices.  


Scrummy!


Make a paste from cornflour and water. 


Add to the pan along with a tin of mushroom soup.


And boil.  Then add it to the slow cooker.  


Chop the peppers and sling them in the slow cooker.


Next chop the pork.  Fry it in the same pan and add this to the slow cooker once it starts to brown.


Give it a good mix and leave it on low for the day.  

Add the sour cream just before serving otherwise it will curdle during cooking.  


Here it is served with home made chips.  

This recipe is inspired by this cook book:


As always I've completely ignored the quantities, scaled up to batch cook, used the ingredients I could source easily and cheaply and generally done my own thing with it.  If you prefer to follow a more detailed recipe I highly recommend the book.