(serves 4)
3 tbsps butter
1 pound beef cubed for stew
1 white onion, sliced thin
2 handsful small button mushrooms, cut in half
1/2 cup beef stock from bouillon cubes
good splash Irish whiskey
good pinch dried thyme leaves
good pinch “mixed herbs“
salt and pepper
Melt the butter in a good heavy casserole (the castle yielded a le Creuset) and over fairly high heat saute the beef and onions until the onions are soft, then add the mushrooms and stire well. Cover with stock and whiskey, add herbs and seasoning and cover. Place in not-too-hot oven for about 20 minutes. Serve with: Colcannon
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(serves four)
1 lb salmon fillet, with skin
zest and juice of 1 lime
1-inch knob ginger, peeled and minced
3 cloves garlic, minced
1 tsp sesame oil
sea salt and pepper
I say “salmon with skin,” not because I eat the skin (I don’t, but some people do) but because it makes it easier to grill the fillet without its falling apart onto the coals or heating element of your grill.
Mix all marinade ingredients and paint the salmon with it, flesh side up. Grill in a 400-degree grill for 5 minutes per side for a nice pink, soft middle. If you like it weller done, go for it. With it, you MUST serve:
Cucumber Dill Sauce
1 cucumber, or 3 kirbys, sliced thin
1 handful fresh dill, chopped
juice of 1 lemon
1 cup sour cream
sea salt and pepper
Simply mix all ingredient, and VOILA, perfect sauce for your salmon. If you want to eat this as a salad, just add lots more cucumber.
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June 20th, 2010 at 5:04 pm[…] Irish Beef Stew 06/20 […]
June 20th, 2010 at 5:04 pm