We had another fun St. Patty’s day class – Chef Jean Raffetto Tentis put on a great show and delicious spread. Here are the recipes she used in class. We wanted to share them with you…
IRISH STEW Serves 6-8
Recipe by Jeanne Raffetto Tentis 2 T Extra virgin olive oil3 Bay leaves2 lbs. lamb, 1 ½-2 inch cubed (beef can be substituted)1 large onion, ¼ inch slices2-3 cloves fresh garlic, minced1 t dry thyme (or 1-2 T fresh)1 t dry rosemary (or 1-2 T fresh, finely chopped)2-3 T flour¾ c beef stock½ c Guiness stout, add more if you want additional liquid1 T fresh flat leaf parsley, chopped½ lb carrots, sliced2-3 potatoes, peeled and cubedSea salt and black pepper to taste Preheat oven to 275 degrees. Rinse meat and pat dry with paper towels. Season meat generously with salt and pepper. Heat a 6 quart pot and add oil and bay leaf. Cook for a few minutes. Add meat in batches and brown all sides. Add onion and cook until transparent. Reduce heat to low. Add garlic, thyme, and rosemary. Stir in flour and mix until smooth. Add beef stock and stout; simmer, stirring until thickened somewhat. Place in a 275 degree oven for 2-3 hours or until meat is very tender., or cook on low on top of the stove. Add remaining ingredients and cover. Cook for another 30 minutes or until vegetables are soft. Salt and pepper to taste.
Serve in large bowls with Irish soda bread or a hearty loaf of French or Italian bread
If making a pan sauce, remove sausages. Mix 1T of mustard in a small bowl with the heated Guinness. Add to remaining Guinness in the pan and mix thoroughly. If needed, add additional beef stock to thin. Cook over medium high heat until reduced and slightly thickened. Taste for seasoning. Add salt and pepper if needed.
FENNEL SODA BREAD Yields: 12 servings
3 c all-purpose flour1 T baking powder1t baking soda½ t salt¾ c sugar1 T fennel seed2 eggs, beaten1¾ c buttermilk2 t butter, melted3T butter, chilled, cut into small pieces Preheat oven to 350 degrees. Butter a 10-inch round cake pan. (I use a nine-inch spring form and it works fine) In a large bowl stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, whisk the eggs and blend with the buttermilk and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 T chilled butter pieces. Bake for about 1 hour in the preheated oven, or until puffed and golden and toothpick comes out clean. Cut into wedges and serve warm.
This bread is moist and is delicious on its own or with any meal.
It is a good dish to serve with broiled meat, or sausages, carrot and raisin salad and some good fruit.