Hueys Irish Stew With A Touch Of Paris Recipes

HUEY'S IRISH STEW WITH A TOUCH OF PARIS

Steps:

• Preheat the oven to 200ºC.
• Place the cubed lamb necks in a large pot and cover with water.
• Add all the vegetables to the pot, and season to taste.
• Tie the spices in muslin and add to the pot.
• Bring the pot to the boil, then tightly cover with both foil and a lid, and place in the oven.
• Cook for 50-60 minutes, or until the lamb is tender.
• Meanwhile, place the potatoes on a baking tray in the bottom of the oven, and cook until they are tender. Remove and allow them to cool enough that they are easy to handle, then peel and roughly mash them.
• Add the mash to the pot and mix thoroughly.
• Serve the stew sprinkled with parsley and with plenty of crusty bread.

HUEY'S BEEF & WORCESTERSHIRE PIES

Steps:

• Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
• Add the cubed steak and gently cook until it changes colour, stirring regularly.
• Then stir in the flour and briefly cook.
• Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
• Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
• Preheat oven to 180°C/350°-375°F/gas mark 4-5.
• Combine the egg and milk, and cut out six smaller pastry rounds.
• Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
• Serve the Beef & Worcestershire Pies with tomato sauce on the side.

IRISH STEW

Steps:

• Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
• Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
• Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.