• Ethnic Foods Month - 4

    From Dave Drum@1:18/200 to All on Thu Sep 22 09:27:26 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Ragout of Mutton
    Categories: Lamb/mutton, Herbs, Vegetables, Stews
    Yield: 4 Servings

    MMMMM---------------------------RAGOUT--------------------------------
    1/2 ts Flour
    Salt and pepper
    1 1/2 lb Lamb chump; boned, trimmed,
    - cut into generous pieces *
    1 ts Sugar
    1 c Water or stock
    Butter for frying
    1 Sprig parsley; chopped

    MMMMM--------------------------TURNIPS-------------------------------
    1 lb Young turnips; peeled, in
    - half inch dice
    Butter for frying

    * A cut taken from the lower back

    Season the flour with salt and pepper and place in a
    plastic bag with the pieces of lamb. Holding the bag
    closed, give it a good shake so the meat gets coated
    with the flour.

    Melt the butter in an ovenproof dish with a lid. Add
    the lamb and fry over medium heat, turning the pieces
    so they get evenly browned.

    Pour in the water or stock and stir, making sure any
    sticky bits from the bottom of the pan are brought
    into the sauce. Bring to a boil, add the sugar lump,
    and simmer for 1-2 minutes.

    Put on the lid and bake in a 325+|F/163+|C oven for
    about 40 minutes. Test the meat with a knife to see if
    it is tender. If not, give it another 10-15 minutes.

    Taste and add more salt and pepper, if needed. Sprinkle
    generously with chopped parsley.

    About 20 minutes before serving, melt a good lump of
    butter in a large frying pan. Add the diced turnips in
    a single layer and fry them over medium heat, moving
    and turning them about so they brown but do not burn.

    Season with a little salt & pepper and serve with the
    lamb.

    Mrs Charles Darwin's Recipe Book from by Glitterati Inc.

    Recipe from: http://www.telegraph.co.uk

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Mon Sep 18 08:35:46 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Humphrey's Traditional Irish Shepherd's Pie
    Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
    Yield: 4 Servings

    2 tb Oil
    1 lg Onion; fine cut
    1 1/4 lb Lean ground lamb, beef, or
    - turkey
    4 cl Garlic; minced
    1 Bay leaf
    1 1/4 c Hot water
    2 tb Tomato paste
    2 tb Worcestershire sauce
    1/4 ts Salt
    Ground black pepper
    pn Thyme
    1 lb Frozen mixed vegetables;
    - peas, carrots, corn, (opt)
    - mushrooms, green beans

    MMMMM--------------------------TOPPING-------------------------------
    2 1/2 lb Russet potatoes
    Salt & pepper
    4 tb Unsalted butter
    1/2 c Whole milk or cream
    1 Egg yolk
    3 Scallions; thin sliced (opt)

    * Shepherd's Pie has always been a staple of traditional
    Irish cooking. The British use lamb in their Shepherd's
    Pie, but beef is quite popular and ground turkey can be
    used if preferred. This recipe can also be made in
    individual pie dishes, which are always a hit. Drop by
    Humphrey's Market to pick up all of your ingredients.

    Add 2 Tbsp oil to a medium-size pot, on medium heat,
    saute the onions until golden.

    Raise the heat to medium-high, add meat, continuously
    stir while sauteing, until it begins to brown.

    When meat is cooked through, add 1 1/4 cups of hot water,
    bay leaf and garlic, put lid on and bring to a simmer and
    put the heat on low. Simmer for 30 minutes or until the
    liquid reduces to 1/2 cup.

    Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
    water, until tender. Drain, add salt and pepper to taste,
    add butter and mash.

    Beat the egg yolk with milk. Add to the mashed potatoes
    and stir. Add sliced scallions and stir. Set aside.

    To the simmered meat, add tomato paste, Worcestershire
    sauce, salt, pepper, thyme, and frozen vegetables. Mix
    well and simmer for 5 more minutes. Empty into an
    oven-safe deep dish and remove bay leaf.

    Place rack on middle shelf of the oven, set thermostat
    to 205ºC/400ºF.

    Spread mashed potatoes over top of the meat mixture.
    Rough up with a fork so that there are peaks -or- use the
    fork to make some designs so the top will brown nicely.

    Bake for 30-45 minutes, until golden brown on the top.

    Makes 4 servings

    RECIPE FROM: http://www.humphreysmarket.com

    Uncle Dirty Dave's Kitchen

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