| Fr. Wm Corby Division and Associates, Fairfax Station, Virginia |
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Cottage Pie
Courtesy of Jack Devaney A
favorite with all; melts in your mouth
Ingredients 1-1/2 pounds cooked
beef or lamb 4 tomatoes, skinned 3 rashers (slices) of
lean bacon Thyme, salt and pepper
to taste 1-1/2 tablespoon mango
chutney 1-1/2 pounds potatoes 2 oz. or ½ stick butter Hot milk
Directions
Mince/grind the cooked meat, tomatoes and bacon. Your butcher may oblige
you by doing this. Add the herbs and chutney. The mixture should be a
thick, dropping consistency, although you may need to add some
well-flavored stock. Put in a shallow casserole and keep warm. Cook the potatoes and
mash them with butter and hot milk until they are creamy, almost liquid.
Spread them over the meat mixture. Scatter slivers of butter over the
top. Bake in the oven at
400º F until it is golden brown on top and sizzling underneath, about 35
minutes.
Irish Stew with Soda
Bread
Courtesy of the Cookworks
Cook
Time: 2 hours
Yield: 6 servings
Ingredients
4
pounds lamb shoulder, cubed
1-1/2 teaspoons kosher salt
1/2
teaspoon freshly ground black pepper
1/4
cup vegetable oil
24
pearl onions, peeled, root end trimmed
2
medium carrots, cut into 1-1/2 inch pieces
1/2
cup dried pearl barley
3
cups chicken stock or water
2
cups stout
1
bay leaf
1
tablespoon chopped fresh thyme leaves
12
new potatoes, cut in half
1/4
cup finely chopped fresh parsley leaves, for garnish
1
tablespoon finely chopped fresh chives, for garnish
Directions Use a 12-quart pot with a tight-fitting lid.
Season the meat with salt and pepper. Heat pot over medium high heat and
add the vegetable oil. Working in small batches, sauté the lamb until
golden brown in color. Set aside.
Add
the onion, carrots, and barley to the pot. Stir to coat, about 1 minute.
Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the
lamb to the pot, place the potatoes on top and bring to a simmer.
Cover and cook for 1-1/2 to 2 hours or until the lamb is fork tender.
Season with salt and pepper, to taste. Garnish with the parsley and
chives. Serve with Irish Soda Bread.
Irish Soda Bread
Ingredients
2 cups whole wheat bread flour
1-1/2 cups all-purpose flour, plus more for dusting
1/2 cup old-fashioned rolled oats
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons unsalted butter, cold
1-1/2 cups buttermilk
1 egg
Directions
Preheat oven to 350 degrees F.
In a
large bowl, combine the flours, oats, brown sugar, salt, baking soda,
and baking powder. Grate the cold butter into the dry ingredients and
blend by hand until the mixture resembles cornmeal. In a small bowl,
whisk together the buttermilk and the egg. Using your hands, mix the wet
and dry mixtures together until the dough can be formed into a ball.
Turn the dough out on to a lightly floured surface and knead for 5
minutes until soft and elastic. Shape the dough into a round loaf, about
6 inches in diameter. Place on a parchment-lined baking sheet. Dust the
top of the loaf with flour. Use a sharp knife to cut an "X" into the
dough, about half the depth of the loaf and to within 1-inch of the
edge.
Bake
for 45 to 50 minutes. Note: the finished loaf should sound hollow when
the bottom is tapped. |