Michael Clifford’s Gourmet Lamb Stew

 

Clifford's Gourmet Lamb Stew

 This is adapted from a recipe from Cork chef Michael Clifford.

Serves 4-6

Ingredients

  • 1kg shoulder of lamb well trimmed and diced (keep the bones)
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 small white turnips, chopped
  • 4 potatoes, chopped
  • 2 sticks celery, chopped
  • 1 leek, finely sliced
  • Salt and black pepper
  • 50g approx. green cabbage, finely shredded125ml
  • 250ml cream
  • Dash of Worcester sauce
  • Chopped parsley

To Cook

Place the lamb in a large pot. Cover with cold water and bring to the boil.  Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. cover with approx. 1 litre  water.  Add the vegetables, except the cabbage. Season.

Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones from the pot.

To finish the sauce, remove about 250ml of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.

Farfalle with red pepper sauce – Catherine Fulvio

farfalle-red-pepper-sauce-266x266

It’s great over steamed fish and equally tasty over roasted garlic and courgettes.

Ingredients

  • 350g farfalle
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 tbsp tomato purée
  • 100ml white wine
  • 2 red peppers, roasted and chopped
  • 50g crème fraîche
  • 200ml fresh cream
  • salt and freshly ground black pepper
  • 100g ricotta salata (or feta), crumbled, to serve
  • chives, to garnish

Directions

1 Cook the pasta according to the instructions on the package.

2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.

3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.

4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.

KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.

http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/