Clodagh’s Hearty Irish Stew | This morning
Crikey it’s cold outside! What we need is something to warm us all – and we’re in luck.
Clodagh will serve a traditional family dish on a cold day, his mother’s hearty Irish stew.
Irish Lamb Stew with Pearl Barley
For 6 persons
For the scholarship
1 lamb bone
1 bouquet garni
4 carrots, cut into pieces
3 parsnips or baby turnips, cut into pieces
4 medium onions, sliced
6 medium waxy potatoes, peeled and cut into large chunks
900 g stewed lamb, cut into pieces
120g pearl barley
2 sprigs of fresh thyme
Sea salt and freshly ground black pepper
For the red
15g plain flour
1. Make the broth first. Preheat the oven to 150 Â° C, convection heat to 130 Â° C, gas 2. Place the lamb bone, carrot and onion in a baking dish and bake for 45 minutes to 1 hour, or until they are golden brown.
2. Fill a large saucepan with 2.5 liters of cold water. Add the roasted lamb bones and vegetables, peppercorns and bouquet garni then bring to a boil and simmer as long as possible (2 to 3 hours if you can) to bring out the flavor; skim the foam as it rises to the surface.
3. Preheat the oven to 150C, convection heat 130C, gas 2.
4. Place an ovenproof casserole dish over medium heat and melt the butter. Then add the carrots, salt and pepper and stir until they are golden brown. Remove to a plate and repeat the process with the onions, parsnips or turnips, potatoes and lamb.
5. Pour all the vegetables, lamb and pearl barley into the casserole dish, placing the potatoes on top (you don’t want them to go mushy). Remove all the leaves from the thyme and add them to the dish. Cover with the hot lamb stock.
6. Bake in a preheated oven at 150 Â° C for 1 hour 30 minutes.
7. While the lamb stew is cooking, make a roux: melt the butter in a saucepan and stir in the flour until a dough is obtained. Once the casserole is cooked, pour the juice from the stew into a saucepan and slowly add the roux. Cook, stirring, until thickened and creamy. Then pour the thickened sauce into the stew before serving.
8. Serve with my Rosemary Soda Bread (recipe below).
Rosemary soda bread
Makes 1 loaf
200g white flour, plus a little more for dusting
2 teaspoons of baking soda
350 g of wholemeal flour
2 tablespoons finely chopped rosemary
1 teaspoon of sea salt
250 ml of plain yogurt
350 ml milk
Mixture of milk and yogurt, for brushing
1. Preheat your oven to 220C / thermostat 7.
2. Sift the white flour and baking soda into a large mixing bowl and stir in the wholemeal flour, half the rosemary and sea salt. Using clean hands, mix the dry ingredients together and make a well in the center of the bowl.
3. Whisk together yogurt and milk and slowly pour dry ingredients into the well. Use your free hand to mix the dough lightly, spreading your fingers apart. Make sure there are no dry areas and that the dough is completely wet.
4. Pat your hands with flour and shape the dough into a single round. Place on a floured baking sheet. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way.
5. Brush the dough with the milk and yogurt mixture using a pastry brush, this will give the bread a nice golden color when baked, and sprinkle the remaining chopped rosemary on top.
6. Bake for 25 minutes, then reduce the heat to 180 Â° C / thermostat 4 and cook for another 25 minutes. To test if the bread is baked, tap the bottom with your knuckles; it must sound hollow. Let cool on a cooling rack.