Simple 'Irish' Stew

Simple 'Irish' Stew

Serves 2

Ingredients

  • rapeseed oil
  • 250g diced lamb
  • 3 rashes of thick smoked bacon
  • 1 onion
  • 1 large carrot
  • 2 potatoes
  • pinch of thyme
  • pinch of oregano
  • pinch of rosemary
  • 50g pearl barley
  • 650ml of stock
  • salt and pepper

Method

Step one:

Heat fan oven to 160 degrees. Cut bacon and lamb into 3cm pieces, then fry in deep frying pan with oil till browned. Place meat in casserole dish with lid. 

Step two:

Chop onion roughly and fry in the same pan till soft. Add herbs, stock, salt and pepper, bring to simmer. Add pearl barley, cook for 6 minutes.

Step three:

While the barley is simmering, chop carrot and potato into big chunks. Place on top of the meat in the casserole dish.

Step four:

When the barley is softened, add contents of frying pan into casserole dish. Place a piece of baking paper on top, then the lid. This helps seal the hot pot. Cook in the oven for 1hr 30mins or until potato is ready and meat is tender. Then enjoy!

We've served this dish dressed with some delicious wild garlic pesto on top.

Hot smoked salmon with Radish Salsa and Honey Roasted Fennel

Hot smoked salmon with Radish Salsa and Honey Roasted Fennel

Serves four as a starter or a lunch salad.

Ingredients

  • 4 pieces of hot smoked salmon or trout
  • 1 fennel bulb
  • 6 radishes
  • handful of flat leaf parsley 
  • handful of coriander 
  • 3 spring onions
  • 2 tablespoons of red wine vinegar
  • agave syrup or honey 
  • a lime
  • pea shoots 
  • olive oil
  • salt and pepper 

Method

Step one: 

Preheat fan oven to 180 degrees. Chop fennel into 2cm thick strips, wash and dry. Mix with oil and a squeeze of agave syrup. Place in a roasting dish and dress with salt. Roast for 20mins or until you can easily put a fork through them.

Step two:

Finely chop radishes, parsley, coriander and spring onions. Put them all in a mixing bowl, add the vinegar, a squeeze of agave syrup, a touch of olive oil and half the juice of the lime. Mix everything together well. 

Step three: 

Once the fennel is ready and has had time to cool to room temperature, it's time to plate. Radish salsa in the middle with a few pieces of fennel surrounding. Place your hot smoked trout on top of the salsa, then add a handful of pea sprouts as garnish on top of it all.  

Enjoy!