Tag Archives: Recipes

Lamb Stew Hits the Spot in Ireland

Photos courtesy of Tourism Ireland

County Wicklow is famous for its sheep and wool, and the Wicklow Mountains have been renowned from the earliest times for the native breeds, which are of a distinct type, and have been on the mountains for centuries. The date of origin of the Wicklow Mountain sheep can only be approximated, but one thing is for sure, the Irish have many seasonal, regional and tasty recipes to take care of nature’s providence, including plenty for the less popular cuts.

This recipe is a twist on the typical Irish lamb stew with a few additional flavors thrown in such as basil, oregano, celery, mushrooms and red wine. It comes from Wicklow Lady Fiona Teehan, whose mother is handed a gift of a whole sheep every year in return for some sheep-minding duties by her father. Fiona is manager of Pembroke Townhouse, a superb example of classic Georgian elegance in the heart of Dublin’s Ballsbridge area, just a 10-minute walk from the city center.

WICKLOW STEW
Serves 4
Ingredients:
3 tablesp sunflower oil
1 shoulder of Wicklow lamb, boned, trimmed of excess fat and cut into small cubes
3-4 sticks of celery, chopped into 1 inch lengths
1 onion, finely chopped
4 oz mushrooms, halved
1/2 c. red wine
1 c. vegetable stock
1 tablesp cornstarch
1 tablesp fresh basil, finely chopped (or 1 teasp dried basil)
1 tablesp fresh oregano, finely chopped (or 1 teasp dried oregano)
1 teasp grated lemon rind
Sea salt and freshly ground black pepper to taste
To garnish: freshly chopped herbs (some or all of basil / oregano / parsley)
To serve: mashed potato (or buttered noodles or boiled long grain rice to your preference)

Method
1. Heat half of the oil in a frying pan. When the oil is hot, add the lamb cubes and fry them, stirring frequently for about 10 minutes until they are well browned. Transfer the meat to a plate.
2. Heat the remaining oil in a casserole. Add the celery, onion and mushrooms and continue cooking over the heat until the onion is just soft.
3. Add the wine to the pan and boil well for two minutes.
4. Blend the stock together with the cornstarch and pour the mixture into the pan.
5. Add the basil, oregano, lemon rind. Season with the salt and pepper. Then, add back the cubed lamb. Mix well with the rest of the ingredients.
6. Cover with a lid or tinfoil, reduce the heat and simmer gently for 40-45 minutes or until the lamb is tender.
7. Sprinkle with a garnish of freshly chopped herbs (as above). Serve piping hot with mashed potato, (or buttered noodles or boiled long grain rice to your preference)

Optional: If you like garlic, add four cloves of minced Garlic with the onions.

To freeze: This dish freezes well. Cool quickly and pour into a freezer-proof container or bag. Label and freeze. Do not store in freezer for longer than two months.

For more info, go to Discover Ireland.

Experience Swiss-Style Lebkuchen (Gingerbread)

Photos courtesy Swiss Tourism

Swiss cuisine combines influences from France, Northern Italy, Germany and Austria. And specialities vary greatly from region to region closely aligned with the language borders. Many local specialities have become firm favorites throughout Switzerland.

ST. GALLER & APPENZELLER BIBER
St. Galler & Appenzeller Biber are two types of gingerbread with filling. One is from St. Gallen, the other from Appenzell. One is loaded with a hazelnut, the other with a white almond filling. But both are called “Biber” (beaver) or “Biberli” (little beaver) and have two layers of soft honey dough and one layer of yummy stuffing, so they might be totally different from the gingerbread you’ve had so far. No matter which one you try, they can be highly addictive.

BIBERLI WITH LEMONGRASS MARZIPAN
Preparation time: approx. 50 minutes. Cooling time: approx. 13 hours. Baking time per baking sheet: approx. 8 minutes. Yield: 50 Biberli cookies

FOR DOUGH
Mix in a bowl:
1 1/2 c. flour
1 teaspoon spice mix for Lebkuchen
zest of 1/2 lime

Heat:
1/4 cup honey
2/3 cup powdered sugar
1 teaspoon water

Add sugar to flour with:
1 tablespoon milk
1 teaspoon baker’s salt (baker’s salt is ammonium bicarbonate and is available at pharmacies)

Knead into a soft, smooth dough and let rest for 12 hours in the refrigerator

FOR LEMONGRASS MARZIPAN
Finely chop in a bowl:
2/3 cup peeled almonds
2–3 blades of Lemon grass (only the inside), cut in small pieces
1/4 cup white chocolate, broken up

Add and knead into a dense ball:
50 g Acacia honey
½ tablespoon lime juice

Shaping:
Roll the dough with a little flour into a square shape (about
8 x 8″). Halve the squares lengthwise. Moisten edges with water. Halve the marzipan. Form 2 rolls (each about 12″ long, by 3/4″ diameter). Place 1 roll on the long side of the dough, form into a roll, cover and store in a cool place for 1 hour. Form a second roll. Cut the rolls diagonally into 1″ wide trapeze-shaped pieces. Place the Biberli on a baking sheet lined with parchment paper. Glaze with heavy cream.

Baking:
Approx. 8 minutes in the center of the pre-heated oven, pre-heated to 400 degrees. Remove from oven and pull the parchment paper with the Biberli onto a wire cooling rack. Glaze once more with cream, let cool completely.

Storage:
Biberli can be stored for approx. 1 week in a tin with a close
fitting lid.

Alternate hazelnut-cinnamon filling:
2/3 cup hazelnuts, 1 teaspoon of cinnamon, 1/4 cup milk chocolate, broken into pieces; finely chop with a cutter. Add slightly less than 1/2 cup sweetened condensed milk and 1 tablespoon of water; knead until it forms a compact mass.