Me: Sweetie... since you are going to Ireland, shall we try some Irish food at home?So my plan to have Irish Stew was derailed .... until she has landed safely in Ireland...
E: oh OK... by the way what do you have in mind?
Me: Perhaps Irish Stew served with either Colcannon or Champs...
E : and what's in the Irish Stew?
Me: Lamb's neck with lots of vegetable like swede, potatoes, carrots, peas... etc etc etc
E: Lamb's neck?...errr... Its OK mom... you can enjoy Irish Stew when I am not around
She's so looking forward to this Music Tour ...and she is thrilled to be travelling with her friends and 140 other students... (no mom or dad to nag). Yippee .. Freedom for 3 weeks. But her personal highlight would be ~ she could proudly claimed that she's the "FIRST and only ONE" in the family... that had been there... ....as none of us had ever step foot in Ireland before!!!
The day E stepped foot and entered the Music programme in her current school ( Education Department 'Gifted and Talented Programme' ... under Music Scholarship...to play harp)... there were 'talk' that they might be going to Europe (Ireland-France-Belgium) for their 2012 Music Tour... that was in 2010...
Itinerary were finalised by mid 2011...Needless to say ... E was so excited when the school confirmed the trip...
She has been counting down ... starting from years then months then weeks then days then hours till take off last Thursday.
|Irish Soda Bread|
Irish Stew (adapted fr Super Food Idea Mag ~ July 2009...)
1 kg lamb's neck (get your Butcher to cut into 1 inch thickness)1/4 cup plain flour1 brown onion chopped2 carrots, peeled and cut into 2 cm chunks1 swede, peeld and cut into 2 cm chunks1 parsnip, peeled and cut into 2 cm chunks1 turnip, peeled and cut into 2 cm chunks
8 baby potatoes, washed peeled
500g mushroom (optional)
2 beef stock cubes (I used Massel ~ beef flavoured vegetarian)
1 tablespoon Worcestershire sauce
1/4 frozen peas
4 cups of water
1/4 cup of cornflour
- In a zip lock bag, place the lamb's neck with plain flour, shake to evenly coat.
- Shake of excess flour.
- Heat 1 tablespoon of olive oil in a heavy base saucepan over medium heat.
- Saute onion until soft. Dished out and set aside.
- Add another 1 tablespoon of olive oil and cook the lamb pieces (few pieces at a time)about 2 minutes oon each side or until browned. Transfer to a plate. Repeat with remaining lamb pieces.
- Using the same saucepan, place all the lamb pieces into the pot.
- Add in swede, potatoes, turnips and parsnips into the pot.
- Add water and beef stock. Bring to boil, lower the heat to a simmer.
- Cover and gently simmer for 2 hours and skimming off the fat with large metal spoon.
- Add mushrooms, peas and corn flour (mix with 1/4 cup of water). Increase the heat and stir occasionally for 5 minutes or until the gravy thickens.
- Season with salt and pepper.
- Serve with Irish Soda bread.
Irish Soda Bread (adapted from Traditional Home Baking)
450g plain flour
1 teaspoon soda bicarbonate
1 teaspoon salt
1 tablespoon lemon juice
- Pre-heat the oven to 200C.
- Mix the milk and lemon juice in a jug to make buttermilk (alternative buy buttermilk). Set aside for 5 minutes.
- Sift flour and soda bicarbonate into a mixing bowl.
- Add salt and rub in the butter until resemble crumbs.
- Make well in the middle and pour in the milk mixture.
- Mix/knead the dough until smooth.
- Divide into 3 portions (or one) and shape into a round, about 5 inches in diameter.
- Place onto baking tray.
- Score into quarters and bake for 30 minutes or until golden brown.
- Serve with Irish Stew.