Traditionel Irish Stew

Ingredients:

• 2 tbsp vegetable oil
• 1 lb/500g mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks
• 2lb/ 1 kg potatoes, peeled and cut into quarters
• 1 cup/115g onion, roughly chopped
• 1 cup/ 100g leeks, cleaned and finely sliced
• 1 cup/170g carrots, roughly chopped
• 1½ pints / 750 ml dark beef stock
• 2 or 3 cabbage leaves, thinly sliced (optional)
• Salt and Pepper

Preparation:

Heat the oven to 180C/ 

• In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.
• Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
• Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.

Just a dream, now a ruine

 I had a dream, and suddenly there it was. When I toke a closer look it was just a ruine. Wandering what could it have been, and then we saw the fine things behind those old stones. One of the old waterworks over a dry river. Along past and just to prove what mankind could have realised. Now a whitness of and old and rich past.

Lackered seabass with Vietnamese greens

Ingredients

For the glaze:
6 tbsp soy sauce
3 tbsp agave syrup, we recommend Groovy Food Company agave rich and dark
3 tsp rice vinegar
1½ tsp cornflour
4 fillets ofsea bass, approximately 150g each

 

For the Asian greens:

1 tbsp vegetable oil

2 cm piece offresh ginger
1 garlic clove
250 g mixedgreens, such as bok choy, sprouting broccoli and kale
2 tbsp vegetable stock, or water
sesame oil, for drizzling
soy sauce, for drizzling

1. For the glaze: Mix soy sauce, agave nectar and rice vinegar in a small saucepan. Mix 1½ tablespoons of water with the corn flour in small bowl until smooth and add to soy sauce mixture. Stir mixture over medium heat until the glaze boils and thickens slightly - this should take about 2 minutes. Remove from heat and cool to room temperature.
2. Preheat oven to 220C/200C fan/gas 7. Arrange the fish on a small non-stick baking sheet then brush with some of glaze. Bake for about 15 minutes, or until opaque in the centre.
3. For the Asian greens: Meanwhile, heat a little oil in a wok or large frying pan, add the ginger and garlic and cook for 1 minute. Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on. Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce.
4. When the fish is cooked, bring the remaining glaze to a boil and then spoon over the fish. Serve with the Asian greens.