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How To make Irish Stew (1) [Ballymaloe]
3 lb Lamb neck chops
4 Med-sized onions
1 Lamb fat or beef dripping
1 Salt and pepper
1 tb Chopped parsley
4 Med-sized carrots
1 tb Butter
4 Potatoes
2 1/2 c Stock or water
1 tb Chopped chives
Directions: Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
How To make Irish Stew (1) [Ballymaloe]'s Videos
THE Dish: St. Patty's Day stew from Darina Allen
The Julia Child of Ireland, Darina Allen, shares the recipe for her St. Patrick's Day stew, better known as Ballymaloe Irish Stew.
Stobhach Gaelach (Irish Stew) - In Irish Gaelic and English
In this national dish of Ireland, Chef Rafi mixes four aromatics-- bay leaf, rosemary, thyme and parsley-- exactly right to complement the lamb broth enhanced with carrots, turnips, potatoes, onions, and a few secret ingredients you'll see thrown in. The aroma and flavor of this home cooked meal will take you back to the old country. Irish Gaelic voiced by COD as GAEILGE.
The Ballymaloe Cookery School
Darina Allen and Rachel Allen of The Ballymaloe Cookery School in Shanagarry, County Cork, Ireland, train aspiring cooks in the art of Irish cooking.
How to make Mayonnaise - The Ballymaloe Method with Rory O'Connell
Rory O'Connell Lecturer at Ballymaloe Cookery School and author of Master It shows you how the make mayonnaise.
Ingredients:
2 egg yolks, preferably free range
¼ teaspoon salt Pinch of English mustard or ¼ teaspoon French mustard
1 dessertspoon white wine vinegar
8 fl ozs (250ml/1 cup) oil (sunflower, arachide or olive oil or a mixture) - We use 6 fl ozs (175ml) arachide oil and 2 fl ozs (50ml) olive oil, alternatively use 7/1
The Method:
1. Put the egg yolks into a bowl with the mustard, salt and the white wine vinegar (keep the whites to make meringues).
2. Put the oil into a measure.
3. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop whisking at the same time.
4. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace.
5. Taste and add a little more seasoning and vinegar if necessary.
Rory's Tip: If the Mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1-2 tablespoons of boiling water into a clean bowl, then whisk in the curdled Mayonnaise, a half teaspoon at a time until it emulsifies again.
For more recipes from Darina and Ballymaloe Cookery School please visit our recipe website .
For more information about Ballymaloe Cookery School please visit our website
THE Dish: St. Patty's Day stew from Darina Allen
The Julia Child of Ireland, Darina Allen, shares the recipe for her St. Patrick's Day stew, better known as Ballymaloe Irish Stew.
DadTheNoob Tries to make Irish Food, pt. 1
DadTheNoob tries to make some Irish Chicken Stew w/ Dumplings and some homemade scones, blueberry compote, and whipped cream!
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