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Monday, 4 February 2019

Recycled Souls & Irish Stew


In Recycled Souls, Elizabeth's mom cooks Irish stew on the night Esther, her half-sister, hears that she will be getting a pony on her birthday.

Quote from the story:-
They all stop talking when they notice me walk in and Sean says, “Hey, Lizzie, come and sit here with us.”
I hate it when he calls me that, so I ignore him. I sit down and watch my mom dish up. She has attempted an Irish stew, and it smells delicious.

The first time I ate Irish Stew was in July 2001 when I visited Dublin for the first time and today I thought I would share a favourite Irish Stew recipe:-


Traditional Irish Stew


Ingredients

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g stewing lamb, cut into large chunks
5 medium onions, sliced
5 carrots, sliced into chunks
3 bay leaves
small bunch of thyme
100g pearl barley
850ml lamb stock
6 medium potatoes, cut into chunks
small knob of butter
3 spring onions, finely sliced

Method

  • Heat oven to 160C/fan 140C/gas 3. 
  • Heat the oil in a flameproof casserole. 
  • Sizzle the bacon for 4 mins until crisp. 
  • Turn up the heat, then cook the lamb for 6 mins until brown. 
  • Remove the meats with a slotted spoon. 
  • Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. 
  • Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
  • Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. 
  • The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. 
  • Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.


Enjoy!!



Just to let you know, All Over Again (Prologue to Recycled Souls) is available to download for 
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All Over Again (Recycled Souls - Book 0) - Lynette Ferreira


from Sunday, February 3, 2019, 12:00 AM PST
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