Mr. Food Recipes: Week of June 1

Dressed Up Irish Stew
4 to 6 servings

1 tablespoon vegetable oil
3 pounds shoulder lamb chops (7 to 8 chops), each chop cut in half
5 to 6 medium-sized carrots, peeled and cut into 2-inch chunks
2 medium-sized onions, peeled and cut into 1-inch chunks
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
6 medium white potatoes, peeled and cut in half lengthwise
2 (14-ounce) cans beef stock
2 to 3 tablespoons flour
1/3 cup water
1 teaspoon chopped fresh parsley

1. In a heavy soup pot or Dutch oven, heat oil over high heat. Brown lamb chops on both sides, about 6 minutes, in batches if necessary.
2. Place cooked chops back in pot, top with carrots and onions, and sprinkle with salt, pepper, and thyme. Arrange potatoes on top, cut-side down; pour beef stock over potatoes and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 to 1-1/4 hours, or until meat is fork-tender.
3. In a small bowl, mix flour and water. Remove potatoes to a platter, add flour mixture to pot, stir, and cook 2 to 3 minutes, or until gravy is thickened. Sprinkle with parsley and serve immediately.

For the bonus Irish Coffee recipe, click here . For additional recipes along with photos from behind the scenes of the Mr. Food A Taste of Ireland series, click here !

For more information about Ireland, visit www.DiscoverIreland.com .

 

Beef and Guinness Casserole
4 to 6 servings

3 slices raw bacon, chopped
1 tablespoon vegetable oil
2 pounds beef stew meat
1-1/2 cups (12 ounces) Guinness beer
3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces baby carrots
4 celery stalks, sliced into 1/2-inch chunks
1 large yellow onion, peeled and cut into half-moons
1 to 2 tablespoons flour
1/3 cup water

1. Place bacon in a heavy soup pot or Dutch oven and cook over high heat until crisp. Stir in vegetable oil and stew meat, and continue cooking for 8 to 10 minutes, or until meat is browned.
2. Stir in beer, beef stock, garlic, salt, and pepper; reduce heat to low, and simmer, covered, for 30 minutes.
3. Add carrots, celery, and onions; stir well, and cook for 1 hour, or until meat is tender.
4. Mix flour with water then stir into stew. Cook 1 to 2 minutes, or until sauce is thickened.

For more recipes along with photos from behind the scenes of the Mr. Food A Taste of Ireland series, click here!

For more information about Ireland, visit www.DiscoverIreland.com .

Boxty (Irish Potato Griddle Cakes)
20 to 24 griddle cakes

1 pound raw potatoes, peeled
1 medium onion, peeled and finely chopped
3/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/2 cup milk
1/2 cup vegetable oil

1. Set half of the potatoes aside. Cut remaining potatoes into large chunks and place in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15 to 20 minutes, or until potatoes are tender. Drain and place in a large bowl. Mash with a potato masher or electric mixer; set aside.
2. Grate the reserved potatoes and stir into the mashed potatoes. Add onion, flour, salt, and pepper; mix until well combined. Stir in egg and milk to form a batter.
3. In a large skillet, heat vegetable oil over medium-high heat. Drop batter by tablespoonfuls into the hot oil, and cook 3 to 4 minutes on each side. Drain on a paper towel-lined platter.

You may need to add additional milk to the batter if it seems too thick. It should be the consistency of thick pancake batter.

For the bonus Champ recipe, click here ! For additional recipes along with photos from behind the scenes of the Mr. Food A Taste of Ireland series, click here !

For more information about Ireland, visit www.DiscoverIreland.com .

 

Dublin Lobster
2 servings

1/4 cup (1/2 stick) butter
1/3 cup Irish whiskey
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 pounds cooked lobster meat, cut into 1-inch chunks (see Note)

1. In a large skillet, melt butter over medium heat, making sure it does not burn.
2. Stir in whiskey, heavy cream, salt, and pepper; heat until mixture comes to a boil. Add cooked lobster meat, reduce heat to low, and simmer until heated through. Serve in a casserole dish.
3. You can use either cooked fresh lobster meat that you buy at the fish store or seafood counter of your supermarket; frozen lobster meat, thawed; or you can cook up a 3-pound lobster and remove the meat yourself. It's your choice!

For more recipes along with photos from behind the scenes of the Mr. Food A Taste of Ireland series, click here !

For more information about Ireland, visit www.DiscoverIreland.com .