Irish Stew

This is a recipe I found on Jamie Oliver's YouTube channel while searching for an Irish dish to cook for my Cooking Club. It's a recipe from Donal Skehan called Angie's Iris Stew. 
(Links to both sites will be at the end of the post.)

The recipe calls for lamb, but I used beef. I also didn't use celery, only because I didn't have any on hand at the time. The stew turned out amazing and I loved the how the potatoes soaked up all the flavors while it cooked. The only thing I would add to this recipe is a little flour or cornstarch on the meat while it browns so the broth thickens while it cooks. 

(photo of my stew)

INGREDIENTS

2 tbsp olive oil

2 lbs lamb or beef, trimmed and cut into 1" chunks

2 onions, roughly chopped

3 celery stalks, trimmed and sliced

1 bay leaf

4 large carrots, roughly chopped

4 cups lamb or beef stock

2 lbs Yukon gold potatoes, peeled and cut into 1/4" slices

2 tbsp butter

Sea salt and ground black pepper

Step 1

Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches. Remove and set aside on a plate. Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.

Step 2

Preheat the oven to 325°F

Step 3

Return the meat to the pot, along with the bay leaf and stock, season with sea salt and ground black pepper and bring to the boil. Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of sea salt and ground black pepper. Cover and place in the oven to cook for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have coloured.

Step 4

You can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop, then reheat. Serve in deep bowls with slices of a rustic bread to soak up the liquid.

https://youtu.be/rB41QE672dc

http://www.donalskehan.com/recipes/angies-skehan-family-irish-stew/

Steak with Mushroom & White Bean Gravy

I saw this dish on Jamie Oliver's Netflix show and knew I had to make it. First of all it's super easy and second it looked amazing. I didn't use his exact recipe because I didn't write it down, I just went by memory. Regardless it turned out fantastic!

Ingredients 
1 - 3" thick T-Bone steak (Jamie used ribeye.) 
olive oil
butter
salt & pepper
16 oz. assorted mushrooms, sliced (I used cremini, shiitake and oyster.)
1 can of white beans with liquid
rosemary, 1 sprig plus 1 teaspoon chopped
garlic, sliced thin or diced (I used jarred garlic that is diced in olive oil.)

Step 1
Generously salt and pepper your steaks on all sides and let sit out for at least 30 minutes.

Step 2
Add about a tablespoon each of olive oil and butter to a cast iron skillet and heat skillet to high. Once skillet is hot, sear the steak on all sides. While steak is searing, heat oven to 350 degrees. Once steak is seared on all sides put steak, while still in the skillet, into the oven and let cook until meat thermometer reads between 140* (rare) and 160* (med). Once it's to your desired doneness, put steaks on a sheet pan and let rest while you finish the dish.

Step 3
Heat the drippings in the pan on the stove. Fry the chopped and full sprig of rosemary, remove the sprig of rosemary and add your sliced garlic.

Step 4
Add your mushrooms to the pan. Coat with garlic rosemary drippings and let cook a 2-3 minutes.

Step 5
Add beans with the liquid to the mushrooms and let cook for about 5-8 minutes or until beans have softened a bit.

Step 6 
Slice the steak and lay over the "gravy", garnish with the fried rosemary sprig and enjoy!

Sourdough Waffles

This waffle batter is super easy and makes a light and fluffy waffle. It is however an overnight process because it's a sourdough waffle. 
This recipe made 6 waffles on our waffle maker.


Step 1 - The Sponge
2 cups AP flour
1-1/2 cups water
1 cup sourdough starter. 

• Mix together in a large bowl. 
• Cover loosely with plastic wrap and let sit in a warm place overnight.

Step 2 - The Batter

1/2 cup vegetable oil

2 eggs, at room temp

2 tablespoons sugar

2 teaspoons salt

1 tablespoon water

1 teaspoon baking soda

• Stir oil, eggs, sugar, and salt into the sponge; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.

Step 3 - Baking the Waffle

• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Don't over fill the waffle maker.

NOTES: I usually bake my waffles until they stop steaming, but these sourdough waffles seem to be more moist so I start checking them after the "done" light on my waffle maker goes off. Each waffle maker will be different so make sure to do a test waffle.

You can add spices to give these waffles a kick. Lemon zest is also good to add.

I use a potato flake sourdough starter. 

Recipe adapted from Allrecipes.

Best Ever Brownies

If you are looking for an easy, chocolaty, gooey brownie this is it!

My family loves brownies and I have worked and worked brownie recipes until I came up with this winner. It will give you a gooey brownie with crisp chewy edges, essentially the perfect brownie. 

Ingredients:

1/2 cup melted butter, cooled

2 eggs

1 tablespoon good vanilla

2/3 cup sugar

1/3 cup brown sugar

1/2 cup AP flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking powder

1/2 cup semi sweet chocolate chunks

Heat oven to 350 degrees. 

Line an 8" x 8" metal baking pan with foil.

Whisk together wet ingredients and sugars in a bowl.

Sift together dry ingredients then add to wet ingredients. 

Mix until just incorporated.

Stir chocolate chunks into batter.

Spread brownie batter in the pan and bake for 20-22 minutes. 

Do not over bake! 

You want the brownies to be moist and have crumbs that stick to a toothpick when tested.

Let cool (if you can) and enjoy!

This recipe can be doubled and baked in a 9"x 13" pan.