Irish lamb stew, a modest meal made from all that is available on a farm, is the pick of the day. The fact that it attained a place even in Escoffiers "Guide Culinaire" (a significant book about European Haute Cuisine) speaks volumes about this simple yet timeless classic. I called my friend Linda ( a bona fide Irish lass) to ask her opinion. She assured me that Irish stew is as authentic as it gets and even foisted a bread and butter pudding upon me.
The bread pudding is similar in nature. Layers of stale buttered bread alternate with a mixture of eggs, cream and sugar. Golden raisins are thrown in along with a generous sprinkling of nutmeg and cinnamon. A tablespoon of vanilla helps keep all eggy smells at bay. Baked till crisp and crunchy on the outside, and topped with whipped cream, this could quickly become a habit in our house. Was it good? As Linda would say- Ta se go deas!
The remarkable feature of this stew lies in its simplicity. There is no sauteeing/ frying/ browning involved. Simply place ingredients and seasoning in a cast iron pot with a tight lid and cook in the oven till meat is tender and succulent and vegetables are literally melting. The earthiness of the lamb is accentuated by the fresh thyme and parsley. The lack of excessive seasoning, I believe, helps retain the rustic taste of the stew .
The bread pudding is similar in nature. Layers of stale buttered bread alternate with a mixture of eggs, cream and sugar. Golden raisins are thrown in along with a generous sprinkling of nutmeg and cinnamon. A tablespoon of vanilla helps keep all eggy smells at bay. Baked till crisp and crunchy on the outside, and topped with whipped cream, this could quickly become a habit in our house. Was it good? As Linda would say- Ta se go deas!In Italy tomorrow......
No comments:
Post a Comment