Kiwi Irish stew
In 2009 I met Auckland chef Blaine Tripp cooking at the Farmgate Café at the English Market in Cork. This is his recipe – not traditional, but delicious! If you can’t get swede, add kumara instead. Flexibility is the key.
|6 slices||Streaky bacon, the thicker the better|
|1 kg||Lamb shoulder, trimmed and diced|
|50 g||Butter, and oil if required|
|1 kg||Potato, thickly sliced|
|½||Swede, peeled and chopped|
|1||Parsnip, peeled and chopped|
|3 sprigs||Thyme, and/or rosemary|
|3||Bay leaves, fresh|
|3 Tbsp||Worcestershire sauce|
|1 Ltr||Chicken stock, or vegetable stock|
|1 to garnish||Parsley, chopped|
- Trim excess fat from lamb if needed. Cut bacon into short strips. Melt butter in a frying pan and just seal the lamb.
- Add bacon and cook for a few minutes, then place in a cast-iron casserole dish, heavy-based large pot or Dutch oven suitable for cooking on the stove top. Add all the remaining ingredients. Do not season.
- Add enough stock to almost cover the ingredients, but not completely.
- Cover and bring to the boil. Simmer gently for 1 to 1 1/2 hours, covered.