I didn't buy the '06 F&W Fest. cookbook cause I felt the recipes were repeating too, much so mised the Irish Lamb Stew recipe. Would you able to post it please, along with any other unique or good '06 F&W Festival recipes? As soon as I have the Raglan Road recipes transcribed I'll start working on adding the new '07 F&W Festival recipes (many are repeats from previous years and already posted at other places.)
I didn't buy '06 cookbook, not because it was old hat, but because we were newbies and just didn't see it! Due to my moaning & complaining, another Diser was kind enough to send it to me! Here is that recipe.
Lamb Stew recipe from F&W fest cookbook courtesy of Disneyfav4ever
1/2 cup bacon, cut into 1/4 inch cubes
1 1/2 lbs lamb, cut into 2-inch cubes
1 med onion, thinly sliced
4 med carrots, cut in half
2 cups potatoes, 1/2 inch cubes
3/4 lb cabbage, coarsely chopped
1) In a med casserole over low heat cook the bacon until brown and crisp, about five minutes. With a slotted spoon transfer bacon to paper towels and set aside.
2) Brown lamb in bacon fat, about 5 - 7 minutes, season with salt and pepper. Add bacon, and cover with enough water to just cover the meat. Cover and bring to a boil. Reduce heat and simmer for one hour.
3) Add the onions and carrots. Simmer, covered, for 30 minutes.
4) Add the cabbage and potatoes, cook for another 30 minutes, or until meat is tender.
Although, I have to tell you, I had hunted & hunted, then I found this recipe. I've made both & I found the second one, closer to what we had at the '06 Fest. The first line of the recipe is also pretty funny! I think the only differences in the two recipes are really the additions of the white wine & beef stock.
IRISH LAMB STEW
If you do not like Lamb- use Lamb - (you might wish to add more carrots and garlic and pepper)
A traditional Meal- Just right for after a night out at the pubs-and it gets better as it gets older!
Ingredients: 1/2 pound thickly sliced bacon, diced
6 pounds boneless LAMB shoulder cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic, peeled and finely chopped
1 Large Yellow Onion peeled and finely chopped
1/2 cup water 4 cups Beef Stock -canned or home-made
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces-use large manly ones!
2 large yellow onions peeled
sliced 3 pounds potatoes peeled, quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme,
whole 1 bay leaf
1 cup dry white wine
Garnish-chopped parsley
Instructions: Saute bacon in large frying pan-reserve fat and bacon. Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender. Check for salt and pepper before serving-top with parsley garnish before serving.