Ballymaloe Food

BALLYMALOE IRISH STEW

Steps:

• Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.

BALLYMALOE IRISH STEW

Steps:

• Season the lamb chops with salt and pepper.
• In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan.
• Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock Bring the liquid to a boil, cover and reduce the heat to medium low Simmer for about 2 hours or until the lamb falls off the bone.
• Stir in the roux and continue to cook for 10 minutes.
• Stir in the parsley and spoon into serving bowls.

BALLYMALOE APPLE CAKE

Steps:

• FILLING- peel apples, and cut into 1/2 inch pieces.
• (you should have about 3 cups) In bowl, toss with lemon juice.
• Add raisins, cinnamon, allspice, cloves and nutmeg; Stir well.
• Add honey and mix throughly; set aside.
• In large bowl, sift together flour, baking powder.
• Cut in butter until mixture resembles coarse meal.
• Stir in sugar.
• Make well in center; pour in egg and milk.
• Using fork, stir briskly to make a sticky dough; divide in half.
• Roll out one half between 2 sheets of waxed paper to 1/4 inch thickness.
• Fit into lightly greased 9 inch pie plate.
• Spoon filling over dough; place other half of rolled dough on top of filling.
• Press edges together.
• Using sharp knife, cut small slit in centre of pastry top to allow steam to escape.
• Bake in 350F oven for 45 minutes or until cake is golden brown and firm to touch and tester inserted in centre comes out clean.
• Cut into 8 wedges while hot.
• Serve warm and pass whipped cream and brown sugar separately.