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    Monday, September 11, 2006

    Now the Leftover Lamb

    There is a British Classic Chicken Pie as shown by Tamasin Day Lewis on Food TV.
    She steamed the vegetables and made a Veloute sauce with the addition of some milk in it. She poached her chicken…knocked them all together into a pie-dish and topped with pastry.
    Looked delicious.
    I thought this might be a good way to use up the left over lamb.
    So here goes and here are your ingredients















    2 tbs butter
    1 large onion rough chopped
    2 sticks celery sliced
    2 tbs flour
    Sea salt and freshly ground black pepper

    1 cup wine
    4 sprigs thyme
    1 shallot finely chopped
    2 cups stock heat

    1 carrot per person sliced in chunks
    2 x med leeks sliced chunkily
    Left over roast lamb cut into chunks


    Reduce wine with thyme and shallots by half
    Strain and set aside

    Melt butter
    Add onion and celery
    Gently cook till translucent
    Season salt & pepper
    Add flour and nix well cooking to cook out the flour 2-3 minutes
    Add wine whisk then add hot stock
    Whisk again till smooth
    Bring to boil and simmer about 5 minutes

    Meanwhile steam the carrots and leeks
    Microwave will do just fine

    In your flat gratin dish combine vege, sauce and lamb
    And voila what do you know…you have Irish stew!!!

    So when I looked at this
    I decided against the pastry top and kept Irish and made
    Champ to put on top.

    Champ is a fab way to serve mashed potatoes

    So boil your potatoes in salted water till tender…drain and mash

    At the same time cut up some spring onions and cook gently in milk
    For a couple on minutes
    Remove spring onions add to potatoes and a large knob of butter
    Mash up well. Season with freshly ground black pepper

    Put this potato mash on top of your stew and bake 25 minutes at 180C


    Look at this doesn’t it look grand?

    2 comments:

    Dezel said...

    Hello,

    Your page looks delicious so I may have to take a shot and try a few of these recipes.

    New Zealand - I have been raving to the locals about the wonderful things New Zealand is doing all summer long. From the Sauvignon Blancs, to the up and coming Pinot Noirs, NZ is certainly making their presence known, and let’s not dare forget about the screw caps.

    Hawke’s Bay and the Marlborough region have been on my radar. Have you ever heard of Canterbury?

    If you visit NZ wineries/vineyards and have pictures I would love to see a few. Also do you know the % of NZ wine consumed by locals, versus exported out?

    Have a wonderful day, and as always, Happy Sipping!

    Dezel

    So Simple said...

    Hi Dezel

    Lovely to hear from you.

    Yes the screw caps we love them…haven't had a corked bottle for a while and so easy.

    Yes Malborough and Hawkes Bay are the most famous areas but Canterbury which is the South Island is famous for the Pinots both Noir and Gris.


    Martinborough also makes superb and quite expensive wines

    I am not sure about the ratio of drinking locally and export, but we have certainly got over the cringe factor that we used to have about drinking our wines...Mind you they were pretty hard going 20 years ago but pretty fab now.

    We have some beautiful vineyards here lots with great restaurants...
    Cheers