Saint Patricks Day Kitchen

Irish Stew

Ingredients:

• 1/4 cup plain flour
• 1.2kg lamb forequarter chops, trimmed
• 1/4 cup olive oil
• 1 brown onion, finely chopped
• 2 celery stalks, chopped
• 2 carrots, peeled, cut into 2cm pieces
• 800g desiree potatoes, peeled, cut into 3cm pieces
• 1 tablespoon beef stock powder
• 1 tablespoon worcestershire sauce
• 1/4 cup cornflour
• 1 cup frozen peas

Method:

1. Place flour and chops in a large snap-lock bag. Seal. Shake to coat.
   Heat 1 tablespoon oil in a saucepan over medium heat.
   Cook onion, celery and carrot, stirring, for 5 minutes or until onion has softened. Remove into A SEPRATE BOWL
2. Add 1 tablespoon oil. Cook the chops until browned. Transfer to a plate.
   Layer 4 chops, half the potato and half the onion mixture in pan.
   Repeat layers with remaining chops, potato and onion mixture.
   Sprinkle over stock powder. Add worcestershire sauce and 5 cups cold water.
   Bring to the boil, skimming off fat with a large metal spoon.
   Reduce heat to low. Cover. Cook for 2 hours, skimming off fat,
3. Combine cornflour and 1/4 cup cold water in a jug. Stir cornflour mixture and peas into stew. Cook, stirring occasionally, for 5 minutes or until gravy boils ,Add salt and pepper to taste

Saint Patrick`s Breakfast Starter

Ingredients: (Serves 1)

• 1 muffin
• 1 tomato
• 1 slice of rindless bacon
• 1 piece of black pudding
• 1 egg

Method:

1. Grill bacon and toast the muffin
2. Fry the black pudding in a teaspoon of oil
3. Slice your tomato
4. Cook your egg – poach or fry

Place the tomato on the muffin first ,then your black pudding followed by the bacon and then the egg ,then let the egg yolk run all the way down