Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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Creamy Mustard Sauce for chicken, beef, meatballs and more
This creamy mustard butter sauce is fantastic with roast chicken or beef, rib eye or eye fillet steak, roast pork or pork chops and more, including Swedish meatballs!
The Dijon mustard and white wine give it a beautiful flavour, and Western Star butter creates a deliciously creamy taste and texture, adding just the right finishing touch to your meal. Serve mustard sauce with Christmas roasts such as pork, rib roast or roast eye fillet.
RECIPE TIPS:
- You can make this sauce ahead too. Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan.
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Delicious And Simple, Poached Pheasant Breast Recipe.
Skinless Poached Pheasants Breasts Normand. Quite simply, THE most delicious and tender, simple to cook, pheasant breast recipe.
An absolutely beautiful dish, that cooks in 20 minutes, giving you Perfectly moist, tender and tasty pheasant breast, with a classic Normandy style sauce, with brandy, Somerset cider, cream and mustard, and caramelised apples A true modern take on a classic.Real seasonal food for real people.
Enjoy
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Rabbit In Cream Sauce With Vegetables || Around the World: Romantic Dinner || Gastrolab
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Baked rabbit with cream is a French classic, easy to cook and popular all over the world. Cook it when you want to create romantic atmosphere.
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Rabbit In Cream Sauce With Vegetables || Around the World: French Romantic Dinner || Gastrolab
Ingredients:
1,2 kg. rabbit
800 ml. cream (18%)
150 g. carrot
130 g. celery root
120 g. onion
70 g. leek
4 springs of fresh thyme
4 leaves of bay leaf
150 g. of white wine
80 ml. olive oil
seasoning to taste
Preparation:
Cut rabbit into pieces. Sear with seasoning, thyme and olive oil. Сontinue sauteing.
Peel vegetables, cut vegetables into small cubes. Sear until golden and soft. Roasted vegetables combine with rabbit, add wine and cream. Cook in preheat to 160°C about 1,5-2 hours.
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Rabbit in Cider (Lapin au Cidre) -- A Classic from Normandy
This is hands-down my favorite rabbit stew. And it is simple and easy to cook.
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Recipe (serves 3-4)
-----------------------------------
1 rabbit, cut into pieces (1-1.5kg)
2T (30g) olive oil
2T (30 g) butter
2 carrots, finely diced
3 large celery stalks, finely diced
3 shallots, diced or cut into half rounds
Salt
1-2T calvados
150-200 (1/2 to 3/4c) dry cider
Sour cream to taste (I add about 60g or 1/3 cup)
Melt the olive oil and butter in a large pan together. Brown the rabbit meat in the oil mixture. Remove rabbit (if needed, otherwise you can leave it in), and add veggies. Saute for a few minutes. Add rabbit back in. Saute for a few more minutes.
Add salt like you would for a stew (be generous).
Add calvados and flambe. Then add cider.
Cover and cook for 45 minutes to an hour (depending on how you like it). Stir in sour cream. Let cook for a few more minutes and serve.
How To Cook Rabbit Like A Master Chef
Two time Culinary Olympic gold medal winning chef, Cameron Tait shows you how to prepare savoury rabbit for the table.