Tag Archives: yum

Irish Stew

IMG_8922

Ireland doesn’t always stand out as one of the great culinary contributors to world cuisine. Exotic? No. A satisfier-of-the-masses with delightful takeaway dishes? No. In fact, the country’s most well-known contribution can probably be summed up in three items: Guinness, Tayto crisps and Barry’s tea.

With this in mind we have decided to offer you another option for this year’s coming St. Patrick’s Day celebration other than swilling Guinness, devouring cheese and onion Tayto’s and nursing yourself with a nice cup of Barry’s the next day of course. Irish Stew can be deemed the national dish of Ireland but, despite coming from an Irish family, I don’t think I have ever eaten it let alone actually cooked this dish.

As we all know it rains a lot in Ireland… A LOT! But the simplicity of the flavours and great ingredients means this dish will warm you up on the most miserable of days. The best meat to use would be lamb neck, but we know from hard earnt experience the only place to find that would be a butcher and could possible break the bank.

We have used simple diced lamb chunks from our local supermarket, and created a fantastic stock from deglazing the pan. A tip when browning the meat – DO NOT STIR!! Leave it there till it caramelises and the meat will simple come off. This also gives it a beautiful mahogany-brown colour.

Enjoy with a cold Guinness or, as we did, a glass of Club Orange.

IMG_8916

Irish Stew

Serves 6
20min prep
60min cooking

500g   Floury potatoes (Maris Pipers or King Edwards)
500g   Waxy potatoes (New potatoes or charlotte potatoes)
3          onions (one quartered and other 2 chopped into thick rings)
1 bay leaf
Fresh Thyme
Black peppercorns
1kg      carrots (peeled and thickly chopped)
1kg      Lamb stewing steak
1ltr      cold water
200g   smoked streaky bacon (cut into strips)
Salt and pepper (to season)
Chopped chives

Start by peeling and cut into chunks the floury potatoes and leave them in a bowl of cold water to prevent them browning. Cut the waxy potatoes in half no need to peel, again leave them in a bowl of cold water.

Quarter one onion and roughly chop one carrot. Place this in a small saucepan with bay leaf, 2 sprigs of thyme and 6 black peppercorns.

Heat 1 tablespoon of sunflower oil in a heavy bottomed pan. Once it has come up to the heat, batch cook the lamb placing the cooked lamb in a dish to stand. Deglaze* the pan in-between batches, pour this liquid into the saucepan with the onions, carrot, bay and peppercorns keep this on a low simmer; this will become the stock for the stew.

Once the lamb is cooked do the same with the bacon till crispy and set aside with the lamb, again deglaze the pan and add this to the liquid to the stock to simmer away.

Heat 2 tablespoons of sunflower oil add the onions and turn down the heat. Cook them down till soft and sweet.

Once the onions are cooked add the meat, the remainder carrots, floury potatoes and strain the stock into the pot, adding more water to cover the meat as necessary. Bring to the boil and lower the heat to cook for 10 minutes. After 10 minutes skim the water and add the waxy potatoes and few sprigs of fresh thyme and continue simmering for 20 minutes or till lamb is tender.

Season with salt and pepper to taste and serve with chopped chives.

*remove the lamb and pour cold water into the pan to remove the cooking liquids

h&h

 

Celeriac, Potato and Kale Bake

 

It’s been a little while since our last blog post – a few things have been in the pipe line but bigger things are on there way. We promise!!

This recipe is a winter warmer – relatively healthy comfort food to keep you going in the series of cold snaps we have had throughout the last few weeks to make up for what has been a generally warm winter so far. All vegetarian, filling, and comforting with the satisfying blend of root veg and (occasionally much maligned) kale to add colour – you can almost feel the newly restored warmth coming of you already. Enjoy!

IMG_0513 2

Ingredients:

Sauce:

300 ml white wine

300 ml stock

10 g corn flour

160 g cheddar cheese + extra for topping

salt and pepper to season

 

Bake:

1 celeriac

3 potatoes

150g kale

 

Preheat the oven to 200 degrees Celsius.

Chop the celeriac into chunks of about 1.5 cm. Once chopped, place in a large saucepan with cold water and bring to the boil. In the meantime chop the potatoes into similar size chunks. After the celeriac has cooked for 5 minutes, add the potatoes to the boiling water. Cook for 10 minutes before placing the kale on top of the saucepan in a colander and steam for 5 minutes or until all the vegetables are cooked. Place in a oven proof dish and leave while you prepare the sauce.

For the sauce, reduce the wine to about a tenth of the quantity in a small pan. Add the stock to the reduction and heat through. Taking a few tablespoonfuls of the stock mixture and add it to the corn flour, mixing the two together to create a smooth paste. Once thoroughly combined, add to the rest of the stock mixture and stir. Add the cheese and stir until it is melted.

Once the sauce is fully combined, pour over the celeriac, potatoes and kale. Grate cheese over the top of the dish and bake in the oven for 20 minutes. Serve with a few grinds of black pepper fresh from the oven.

h&h

Our first ‘brunch’ of recipes 

Sweet potato, egg and Morcilla bake

IMG_0475

Who knew that black pudding, one of the most divisive elements of the traditional fry up, has become the ‘healthy’ option reaching new heights as a ‘superfood’? Inspired to go in search of the black pudding, we settled on a variety we had for brunch at The Abbeville Kitchen (now called May the Fifteenth), a fantastic local restaurant on Abbeville road.

Morcilla, the Spanish version of black pudding, is spiced with cumin and often has a smoother texture compared to its English counterpart, leaving out the grain. Morcilla can be found in Moen and Sons on The Pavement in Clapham, a short stroll from Abbeville road and Clapham Common tube station, and you can buy it online quite cheaply.  If you can’t get your hands on Morcilla use regular black pudding but add another tsp of cumin to the recipe to compensate. Also equally good as a one-dish dinner.

Sweet potato, egg and Morcilla bake

Serves 4

Time 40 mins

Ingredients

3 sweet potatoes

2 green pepper sliced

6 eggs

400g Morcilla (Spanish black pudding)

2 tsp cumin seeds

olive oil

salt

black pepper

Serve with rocket

 

Preheat the oven to 180 degrees.

Peel and cut the sweet potato into 1 cm chunks and toss in a baking tray with a splash of olive oil, salt & pepper and 2 tsp of lightly crushed cumin seeds then bake for 15 mins.

Meanwhile, slice the green peppers and cut the Morcilla in to 1cm rounds (don’t worry if it breaks apart – it will do this in the oven)

Remove the potato from the oven and add the peppers and Morcilla and return to the oven for a further 10 mins.

Once the sweet potato is cooked crack six eggs on top of the bake and return for 5 – 7 mins till the egg whites are set.

Serve immediately.


 

Menemen

The_third_recipe_in_our_brunch_edition_-_Menemen__Check_out_the_blog_on_Saturday_for_all_three_recipes_howellandharte.com__foodies__foodpics__foodporn__handh__2gaychefs

Menemen is a baked egg dish incorporating tomatoes and peppers, ideal for recovering from any heavy Saturday night or having a few friends over for a lazy Sunday. Despite baking, the dish should be quite moist and still have the same consistency as scrambled eggs. If you want to ‘go native’, try it with small cups of black tea – anyone who has seen the sunrise over Istanbul or ventured from their resort to sample true Turkish cuisine will become instantly nostalgic.

Menemen

Serves 4

Time 20 mins

Ingredients: 

8 eggs, beaten

4 tomatoes

2 red peppers or, if you can find them, 3 long thin green peppers

a teaspoon of pul biber (or alternatively 1/2 a teaspoon of dried chilli flakes)

sugar and salt to season

Fresh bread to serve

 

Pre-heat the oven to 180 degrees. Dice the tomatoes place in an oven suitable sauté pan with a swig of olive oil on a medium heat and cover to keep them moist. Once they have started to soften, season with a pinch of sugar and a pinch of salt.

While the tomatoes are softening in the pan, deseed the peppers and remove the pith. If you have managed to find the long thin sweet green peppers normally used in Turkey as supposed to the bright green bitter peppers we find in the supermarket, cut them lengthwise and then into half moon slices about a centimetre and half across. If you are using red peppers then dice into chunks of about 2 centimetres. Place in the sauté pan with the tomatoes, cover again and cook till soft.

Once the tomatoes and peppers are cooked, add the pul biber and mix in. Add the eggs and stir thoroughly so that the eggs, tomatoes and peppers are all combined. Season the eggs while they are still runny with salt and pepper and stir over a low heat.

As the eggs begin to start forming soft clumps, but are still very runny, place in the oven for 5 minutes making sure that it they are smooth on top. The eggs should not get too brown but only become lightly golden and should only be a lightly scrambled texture throughout.

Remove from the oven and place on a heatproof mat. Scatter any remaining pul biber on top of the menemen and serve with slices of fresh crusty white bread.


Omlette soufflé with smoked salmon

IMG_5262

Soufflé. Two syllables that still inspire fear in the heartiest of cooks. And before you run away, it is ludicrously easy. Adapted from a recipe by Rachel Khoo, Omlette soufflé is impressive (if that’s what you’re looking for) as well as simple, light and filling. Combined with smoked salmon, it is also a healthy option packed with protein to set you up for the day.

Omlette soufflé with smoked salmon

Serves 4

Time  20 mins

Ingredients: 

4 eggs

3 sprigs of dill

5g butter

salt and black pepper

smoked salmon to serve

 

Preheat the oven to 180 degrees and put in a small oven dish to warm up. Chop the dill and put to one side.

Separate the eggs, putting the whites into a large mixing bowl and the yolks into a small mixing bowl. Put a pinch of salt into the bowl with the whites and whip to stiff peaks. Add the chopped dill and enough fresh ground black pepper to the yolk and beat for one minute till the yolks start to look thicker and slightly creamy. Add a third of the beaten whites to the yolks and fold in with a metal spoon. Fold in the combined yolk and whites into the remaining whites.

Remove the dish from the oven and melt the butter, rolling it around the sides of the dish and covering the base. Spoon the soufflé mix into the dish making sure the bottom is completely covered. Continue to spoon the mixture in until full.

Place in the oven for ten minutes. When set, remove from the oven and serve with smoked salmon, more freshly ground black pepper and a slice of lemon.

 

Enjoy

 

h&h