On occasion over the years I've marked St Patrick's Day with a half-hearted attempt at an Irish stew; nothing much more than throwing a few chops into a pot with sliced potatoes and sometimes carrots and onions. Well, essentially that's what it is: on a sleety cold day in the Emerald Isle even that would raise the appetite. This year, more of the same, albeit with a few extra ingredients. Irish Stew with Leek and Parsnip. (Yes, parsnip, one of my all-time favourites .) Brown about one kilogram, or whatever that is in pounds, of lamb in oil - I used diced lamb steaks because they were on special. Remove lamb and add a tablespoonful of butter to the same pan and saute a chopped onion, a finely sliced leek and a grated potato. When the onion and leek soften add three carrots, three potatoes, and two parsnips, all chopped evenly. Over the vegetables, as you turn them, sift about a quarter cup of flour. This will help thicken the stew. Add a bay leaf and about a litre (ditto) ...
Recipes and ruminations from a small house in a big city.