Titanic Asparagus Salad with a Champagne-Saffron Vinaigrette

Today is the 100th anniversary of the sinking of the world's most famous ship. April 14th, 1912, the end of innocence.

As I mentioned in my previous blog, I have researched a fabulous recipe from the first class menu that was served on board Titanic on that fateful day, and I present it to you to mark this solemn occasion as we think back to a time when extravagance was celebrated, exotic tastes were savored and class was a way of life.

I hope you have a go at trying this historic recipe out, and before you get too upset with me, my confession is that I have modernised some wording and weight measurements in order that we may understand it. They may not have used the word 'aurgula' for example, but at least you know what I mean in 21st century America!...apart from this, the recipe is authentic.

Dedicated to all those kitchen staff on the Titanic who perished, unknown and uncelebrated.
Ladies and gentlemen I give you....

Spring Asparagus and Sweet Pepper Arugula Salad with Champagne-Saffron Vinaigrette
(Sixth course, First Class menu served April 14th 1912. RMS Titanic)

(Serves 4)

• 1 lb slender spring asparagus (tough ends trimmed and roasted)
• ¼ sweet yellow pepper (roasted and finely diced)
• ¼ sweet red pepper (roasted and finely diced)
• Salt and freshly ground black pepper to season
• Olive oil (to drizzle)
• 4 cups Arugula salad greens
• 1 ½ oz shaved Ivernia Irish cheese (or Parmesan)

• 4 Tbsp champagne vinegar
• 1 shallot (minced)
• 1 tsp Dijon mustard
• ¼ tsp saffron threads
• 1 Tbsp honey
• ½ cup extra virgin olive oil
• Salt and pepper

How to make it

1. Preheat oven to 425 degrees F. Spread asparagus and peppers in a single layer on roasting pan and drizzle with olive oil. Season with salt and freshly ground black pepper. Roast for 8-10 minutes until crisp tender.
2. To make salad dressing soften the saffron by adding a tsp of boiling water and let it stand for a few minutes to soften. Whisk in the champagne vinegar, minced shallots, honey, mustard and finally add the olive oil in a slow steady drizzle. Season with salt and pepper.
3. In a large bowl combine the Arugula with enough vinaigrette to coat the greens.
4. To assemble the salad arrange in the Arugula in the center of each plate. Arrange the asparagus spears and the roasted red peppers. Finish with drizzling a little more vinaigrette over salad. Sprinkle over Ivernia shavings.

Judie the Irish Foodie!
(check back next week for a glimpse at 21st century Belfast - Titanic town is thriving!)
http://www.shamrockandpeach.com/

Oh, Please also check out the itinerary also for our upcoming 'Culture & Culinary' of Ireland, where we will visit the new Titanic museum in Belfast in the Docks where Titanic was built and explore the city of dreams. see attached, and let me know if you're interested!


http://www.special-ireland.com/index.php/2012-culinary-tour

Titanic- the pride of Belfast in 1912

As a native of Northern Ireland, Belfast is always close to my heart somehow, and this week the entire world seems to be looking on my home city as we mark the centenary of the Titanic disaster. Isn't it amazing how this ship sinking has captured the imaginations of the globe?

The sinking of the Titanic was a watershed moment (mind the pun!) for the Edwardian age. The end of innocence and the beginning of what proved to be the turbulent years of the twentieth century. Before the great disaster there was an optimism about society and the direction of all things, and after disaster the realization that mankind may not be reaching the heights of civilization after all. This picture was also true for Ireland, and for Belfast. Within months of the sinking, Irish society began to convulse and change which would lead to the splitting of the island into two countries and a path of change that continues to this day.

The photograph above is an amazing shot to me (click to see it a bit bigger!) as we view the scene of thousands and thousands of workers leaving Harland & Wolff shipyard in Belfast, Northern Ireland after a days work on the Titanic - which is clearly visible in the background looming large above the city of Belfast. What a sight that must have been!

Belfast in 1912 was a highly motivated, wealthy and industrious city on the cutting edge of technology and advancement. The status of the city was reflected in the many elegant Edwardian building projects that were springing up around the town, which make it such an interesting place to visit today, giving it an aire of elegance. The twentieth century though would prove to be tough on this Edwardian jewel of a city but after one hundred years it really has found it's place in the sun again.

So, in many ways the story of the Titanic is the story of Belfast, and of Northern Ireland. A piece and place of wonder in early times that went into a period of decline, but is emerging today as a major world attraction!
Today massive cruise ships pull into Belfast harbour every week, full of curious tourists who want to see  this famous city, the birthplace of Titanic and of so any stories and culture, and all of this makes me so proud.

To mark the centenary I'm going to post three blogs - this one which looks to Belfast of the past. A second post where I will share an authentic and wonderful recipe that I recreated from the first class menu of the final day of the Titanic's voyage, and a final post giving you a glimpse into the breathtaking elegance of Belfast as it is today. So, there it is!...and if you would like to visit Belfast yourself this year, remember that I am leading a 'Culture and Culinary Tour' to Ireland this summer, created and facilitated by 'Specialized Tours' of New York, and we still have a few spots open so check out the link below:

http://www.special-ireland.com/index.php/2012-culinary-tour

So, check in with me later in the week for another fascinating installment and a free Titanic recipe!

Till then!
Judie the Irish Foodie.

What's on your menu for Easter Sunday?

Growing up in Northern Ireland, our family always had Easter Sunday traditions. On Easter Sunday morning, as children we were allowed (at last!) to open our large chocolate Easter eggs that we had been glaring at with envious eyes all week. Those huge globes of chocolaty goodness are a tradition throughout the British Isles and Ireland, and if you stop by a British store, such as the wonderful little 'Corner Shop' on Marietta Square run by my friend Tina, or the equally delightful 'Taste of Britian' over in Norcross owned by my other great friend Edna....you will see what I mean!

I remember the 'Milk Tray' egg, and the 'Smarties' egg, and the 'Milky Way' egg (with the Milky Way kid on the front), and last but not least the 'Aero' egg. Yummy, yumm yumm in my tumm! Brings back wonderful memories, and if you've never been to Ireland or the UK at this time of year, or been to a British store, you've no idea what I'm talking about do you? Well, ok, check out this photo for a clue:

 
So, apart from chocolate eggs though...what is on your menu for Easter? Or perhaps you haven't thought about it? Well, here's a suggestion for you....

What about firing up the grill and trying some lamb? Yes, I know, many folks don't do lamb in America...but let me urge you to give it a try, especially at Easter. Here in Georgia we have had unseasonably warm weather. We simply skipped Winter it seems, Spring is more like Summer...and who knows what August will be like so I say we go outdoors this weekend and enjoy it!

Lamb is a flavorful, succulent meat choice and when cooked just right can be a talking point of any meal. This weekend it has added symbolic significance also as millions of Christians around the world celebrate Easter so, what could be more fitting? I just add some of my delicious homemade peach salsa for that Southern touch, and viola!

Happy Easter everyone!

Lamb ingredients (serves 6–8 people):

• 4–6 lbs. boneless leg of lamb (cut into 8 pieces)

Marinade ingredients:

• 6 fl. oz. (¾ cup) natural yogurt
• 2 fl. oz. (¼ cup) Dijon mustard
• juice and zest of 1 lime
• 2 rosemary sprigs (stems removed)
• 2 cloves of garlic
• ½ Vidalia onion
• 1” piece of root ginger (peeled)
• 1 medium red chili pepper (seeds removed)
• 1 tsp. kosher salt
• ½ tsp. ground black pepper

Mint drizzle ingredients:

• Bunch of mint (1½ cups with the stems removed)
• 2 tsp. sugar
• ½ tsp. kosher salt
• 3 Tbsp. white balsamic vinegar
• 4 fl. oz. (½ cup) olive oil

How to make it:


1. In a food processor or blender mix all the marinade ingredients together to make a smooth paste.
2. Rub the resulting paste all over the cut portions of the lamb and marinade for 4–6 hours or overnight, covered in the refrigerator.
3. Preheat the grill to a high heat.
4. Remove the meat from the marinade and discard the remaining liquid.
5. Place the lamb on the grill and cook on both sides for the first few minutes to sear.
6. Turn the heat down to medium and continue to cook the lamb according to your preference, turning frequently. (The lamb is cooked medium to well after 30–40 minutes.)
7. While the lamb is cooking on the grill, prepare the mint drizzle by placing the mint leaves, sugar, vinegar and salt in a food processor. Pulse in the processor for a few seconds to form a roughly chopped paste, and then slowly blend in the olive oil.
8. Transfer the resulting liquid in to a small bowls and then set aside.
9. When the lamb is cooked according to taste, remove from the grill and let it rest for 10 minutes to allow the juices to settle.
10. To serve, place the lamb in the center of each serving plate then drizzle a little mint dressing onto the plate and spoon some over the meat.
11. Spoon some salsa onto the side of the plate and garnish with a sprig of mint.

Judie the Irish Foodie
(the chocolate egg gobbler!)

http://www.shamrockandpeach.com/

Writing my own cookbook..now there's a novelty!

So, according to a recent NY Times article, which has become quite controversial, writing your own cookbook these days can be a terrible chore and beyond the capabilities of many stars and celebrity chefs it seems. Quite honestly, I wasn't surprised, and why not?...because I've done it!...and the time and dedication it takes to write your own book, and in my case a biographical cookbook, is enormous! No wonder these celebrities don't write their own stuff. It takes inspiration, dedication, creativity and time...lots of time.

Of course Rachel Ray and Gwyneth Paltrow beg to differ, claiming they did indeed pen their own books, but I personally think that was PR damage control. After all, who wants to buy a book that is a phoney? But, I need to give them the benefit of the doubt I suppose, perhaps they are different - but this article did strike a chord with me because I am a cookbook author who did indeed write her own book. My talented hubby and I made every dish, wrote every word, photographed every scene, created every graphic and spent three years of our life in what was our passion...that's time celebrities can ill afford between movie sets, TV shoots, make overs, Rodeo Drive shopping and fabulous dinners on the town...

Here's a snippet of the article in case you missed it:

"Many real-world cooks have wondered at the output of authors like Martha Stewart, Paula Deen and Jamie Oliver, who maintain cookbook production schedules that boggle the mind. Rachael Ray alone has published thousands of recipes in her cookbooks and magazine since 2005. How, you might ask, do they do it?

The answer: they don’t. The days when a celebrated chef might wait until the end of a distinguished career and spend years polishing the prose of the single volume that would represent his life’s work are gone. Recipes are product, and today’s successful cookbook authors are demons at providing it — usually, with the assistance of an army of writer-cooks.

“The team behind the face is invaluable,” said Wes Martin, a chef who has developed recipes for Ms. Ray and others. “How many times can one person invent a new quick pasta dish?”

Mr. Martin, and dozens of others like him, have a particular combination of cooking skills, ventriloquism and modesty that makes it possible not only to write in the voices of chefs, but to actually channel them as cooks.

“It’s like an out-of-body experience,” Mr. Martin said. “I know who I am as a chef, and I know who Rachael is, and those are two totally separate parts of my brain.”

Employing writers and recipe developers has long been routine; chefs, after all, have their own specialized skills, and writers are not expected to be wizards in the kitchen.

Ghostwriting is common among business leaders, sports figures and celebrities. But the domesticity and intimacy of cooking make readers want to believe that the food they make has been personally created and tested — or at least tasted — by the face on the cover. And that isn’t always the case, especially for restaurant chefs. "

So, what do you think?

Next time you pick up Rachel's books, just think..ok, ok, I'll get off my soap box now, but I just needed to say this as I know what it takes to create a book from scratch. My book, The Shamrock and Peach, was a labor of love, and I hope that shone through.

Till next time!

Judie the Irish Foodie

So who was St. Patrick anyway?

Wait...is that a burrito he's holding?

(St. Patricks Cathedral, Armagh - Northern Ireland)

So here it is, the day has arrived when everyone is Irish, when everything appears green and when we all try on the Irish brogue (for a few words anyway) -even if the catch phrase involves  'me lucky chaaaarms'! Oh yes, and despite being mistaken for Australian yesterday (ha!) I have to say I do love this time of year, as I'm sure oul' Saint Patrick would if he were around to see it all....

But wait a minute....who exactly was Saint Patrick anyway? Do ya know? Do ya care? Did he drink green beer and fall into the fountains in Savannah? Did he really pick up a shamrock for the King of Tara whilst wearing his 'kiss me I'm Irish' hat....or was he even Irish I ask???

Well, fear not because I'm going to clue you in on a big secret....

You see, um....well, no.....he wasn't Irish. He, he was British!! Roman British in fact - toga and all, and he didn't even drink green beer. None of that, he was in fact an early Christian missionary who crossed the Irish sea with a mission to purge pagan Ireland and by so doing to bring about the coming of Christ, as Ireland in those days was considered as 'the far edge of the world'...(think of Christ's words about the gospel reaching the ends of the word, and you'll see what I mean.)

Yes, he lived in the 5th century and yes he came to Ireland to save souls, even though his was a Brit, so that's why most monuments to Patrick in Ireland are Christian in nature, such as the early cross pictured below in Downpatrick in County Down, near the grave site of St. Patrick.

You see, the story goes that Patrick as a young man, was captured by Irish pirates (red beard I'm guessing, not blackbeard!!) taken to Slemish mountain in Northern Ireland, but after a period of some years managed to escape and eventually get back home to what is now England. But what's really cool about this is that many years later, as a prominent bishop and more mature Christian he felt a calling to go back to Ireland to spread the gospel to the very people who enslaved him!

Yup, that means he was kind of a hero, and a clever one at that given he managed to persuade kings and peasants alike to turn to Christ from paganism. Quite a feat, and completely without the use of green beer, beads, silly hats, or corn beef for that matter!

OK, I know I'm being kind of light hearted about this...but truthfully, the real Saint Patrick was a very noble individual who was obviously courageous, inventive and driven to what he did, so overall he was a cool guy methinks!

Growing up in County Armagh in Northern Ireland, which is Saint Patrick's country, I was always surrounded with reminders of Patrick from placenames to church names to street names and never thought much about him until later in life. In many ways I suppose you could say I took him for granted, oblivious to the great festivals thrown in his name around the world. As an example, the church below is Saint Patricks ancient cathedral in Armagh, which is sited on the spot of Patrick's first church and is a thousand years old! Not bad.

St. Patricks, Armagh Northern Ireland

Now, I know that the festivals and parades are more about being Irish than they are about St. Patrick himself, but I thought it would be fun to clue you in....So, there you have it!

Hope you enjoy the day, whatever you decide to do!

Wearing the green! Enjoy!

Judie the Irish Foodie

http://www.shamrockandpeach.com/

Irish Whiskey BBQ Sauce...for ol' St. Pat

OK, so it's March again and in Georgia we are having a heat wave! Temps are expected to get into the low 80's for the rest of the week up to St. Patrick's day, and it looks like we'll be wearing green shorts and t-shirts this year to the parade, so, to complete the mood I thought it might be good to share with you my scrum-didly-umptious Irish whiskey sauce recipe. It'll make everything taste goooood, and even though it may be a tad early for the backyard grill, with the weather as it is my guess is that we may need it this weekend!

I mean, winter passed us by, right? The trees have been blooming for a month already, so maybe it's not too early to dust off the old grill and pay a visit to your local butcher for some tender provisions to grill...and I promise, if you use this sauce, they will go especially well with all that green beer!...trust me.

In my last blog entry I did promise a cool Irish whiskey sauce recipe, and here it is....so, get out that shamrock t-shirt, don that silly green hat, dye your hair green and fire up the grill. It's going to be a hot St. Paddy's day to remember!


Irish whiskey barbecue sauce ingredients:

• 2 Tbsp. butter
• ¼ large onion (chopped)
• 2 cloves garlic (crushed)
• 8 fl. oz. (1 cup ) Irish whiskey
• 8 fl. oz. (1 cup) ketchup
• 6 fl. oz. (¾ cup) apple cider vinegar
• 2 fl. oz. (¼ cup) water
• 6 Tbsp. cup brown sugar
• 3 Tbsp. Worcestershire sauce
• 1 tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 tsp. cayenne pepper
• 2 tsp. coco powder
• ¾ tsp. cumin

1. To make the barbecue sauce, melt the butter in a small saucepan and cook the onion for a few minutes until they are soft but not browned. Add the garlic and cook for 1 minute more. Then combine all the remaining ingredients and simmer gently for 20–25 minutes or until the sauce has been slightly reduced.  Cool slightly before processing with an electric blender until smooth.

Now add liberally to the meat of your choice and enjoy...Irish whiskey style!

OK, enjoy the season!

Judie the Irish Foodie

Irish Whiskey vs Scotch Whisky, do you know the difference?

So, recently, amongst all the pre-St. Patrick's frivolities I was providing food for, and presenting my book at a whisky tasting event in the Olde Blind Dog Irish pub in Milton GA, near Crabapple, and, being surrounded by all those fabulous Scotch varieties of the 'hard stuff' got me thinking...I wonder if folks out these know, or even realize the differences between Scottish whisky, which is shortened to 'Scotch', and Irish whiskey? hmmmm...

Did you even know there was a difference? or do you even care??...well, let me clue you in here, lest you wallow in whiskey indifference!

Now, we Irish like to say that we invented the stuff, the 'water of life' that is, whilst the Scots just perfected it...but as I'm Scots-Irish and am frequently balancing between the two let me just say that both have merits. Yes, Bushmills in County Antrim, Northern Ireland is the oldest distillery, going back to 1603 or something of that order but you have to hand it to the Scots, they just did things a little different such as adding smokey flavors to the malted barley and they stole the show.

So, what are the differences?

Well, firstly, Irish whiskey is triple distilled which means they run the stuff through those big ol' copper pots using heat and evaporation three times. Whilst Scotch is only distilled twice...(the Tennessean variety, such as Jack Daniels is only distilled once I think...ha!)....So, this means that Irish whiskey is a touch lighter, and can blow your head off more easily!!...just kidding!

OK, next, it's all down to how the barley is treated at the beginning. In the Irish process they use both raw and malted barley and don't generally use peat to dry out the grains whereas in Scotch whisky the distiller  soaks the barley to induce germination, then dries it out to stop germination using peat fires and the peat smoke is what gives the barley a very unique flavor...got it, smoke, malt, mash....ooooh yes.

Then what? Well, then both types of whiskey (whisky...they're also spelt differently!) are matured for years and years and years and years in aged oak caskets. Typically ones that were previously used for port, or sherry. Yes, they pop the whiskey, which after distilling is perfectly clear and transparent, into these old caskets (they look like something out of a Pirate movie!) and stack 'em in sheds for eons....and after several years the whiskey takes on that familiar caramel color and flavor from the wood. See?

Now, I know all this runs counter to current culture, but some things in life are worth waiting for, right? Yes, I know, it seems odd to make something then stick it in a shed for ten years, but if you've ever been to Ireland or Scotland you'll know that time is viewed differently than it is here in the United States, so perhaps that might make more sense to you...

So, there you have it!
 
Irish and Scotch whiskey, the water of life and wonderful stuff to cook with, and to prove it next blog I'll post a recipe that uses whiskey to flavor the sauce. So, check in next time and go ahead and pour yourself a tipple of whiskey to warm the heart and comfort the soul on these cold wintry nights!
 
Enjoy!
Judie the Irish Foodie.

Pancake Tuesday, who knew?

So, do you what today is? Yes,it's Tuesday...and? Yes, it's Mardi Gras...and?

None other than 'Pancake Tuesday'. 'Huh?' I hear you shrug...yes, yet another Irish custom, and this one is a cherished childhood memory of mine that I thought I would share.

So, what is Pancake Tuesday?

Today is also known as 'Shrove Tuesday', 'tis the day before the fasting of Lent begins, so years ago in Ireland this meant having a good old feast of yummy, sticky goodness the day before the chocolate and alcohol were locked away in the build up to Easter. As a child, I remember our school cafeteria serving pancakes of questionable quality on Pancake Tuesday and my Mum and Dad always had pancakes as a side, or a dessert after dinner on Pancake Tuesday.

Sometimes festivities across Ireland and UK would mean pancake tossing competitions, and believe it or believe it not even the fabled Kate, the dear old Duchess of Cambridge along with 'Wills' came to Belfast, Northern Ireland last year to delight the onlookers with her pancake Tuesday tossing skills...William was very impressed I'm sure!

So, there you have it! Yet another piece of Irish fun-factness to store away, and to suitable mark the grand occasion my husband has gracefully agreed to share his secret Saturday morning pancake recipe with the world. It's his one culinary contribution, and of these fluffy rounds of goodness he is very pleased.

Enjoy!

Judie the Irish Foodie

(makes around 16 pancakes)

2 eggs
2 cups of flour (shifted)
3Tbs of sugar
2 tsp baking soda
1 tsp salt
2-3 cups of buttermilk
1/2 stick of Irish butter, melted
1 tsp vanilla flavoring
2 Tsp of vegetable oil

Mix the dry ingredients together first, then add the eggs, butter, vanilla nd finally the buttermilk. Whisk lightly without overbeating and ladle onto the waiting hot griddle!

Believe me, once you've made real pancakes you'll never go back to store-bought mixes again....and sometimes to make these special, I'll whisk up some of my special Irish whiskey caramel sauce to spoon onto them. But that's another blog for another day my friends!!

J the I F

Irish food for lovers! oooh...

OK, so St. Valentine was a Roman guy I believe, or Spanish, or something...but definitely not Irish, but hey, we Irish can be lovers too, no? Alright, alright, I admit it. When you think of all things romantic, Ireland doesn't spring to mind instantly. You tend to think of beautiful people swooning around with French accents bearing gifts of roses and chocolates with ridiculous moustaches, fabulous hair and overly tight fitting clothes whilst the Irish are stuck in the pub... but I am here to put this injustice to right!!

Yes, believe it or believe it not we Irish can have a romantic side, and this week I have a super duper 'after-dinner' recipe to prove it. Ladies and gentlemen I give you.. 'Winter Tipsy Trifles'. Decadent, delicious and just the thing to round of a perfectly romantic evening with the one that you love.... ahh.

You see, during these dark wintry nights we all need a wee something to lift our spirits. Something dark, sweet and preferably with a kick of whiskey would do the trick! So, I am presenting a wonderful chocolaty treat that will whisk away those cold February blues. Curl up with one of these and your honey bunny before a roaring fire, and all will seem well with the world...

These wonderful desserts are also very easy to make and are a fun Scots-Irish spin on the traditional English Sherry Trifle, using Bushmills Irish whiskey instead of sherry. So, have a go. Make one of these and you never know!!!

Dark Chocolate Custard ingredients:
• 4 egg yolks
• 1 Tbsp corn flour
• 1 cup milk
• 1 cup light cream
• 2 Tbsp sugar
• 11.5 oz (1 1/2 cups) dark organic chocolate (at least 70% cocoa )

How to make it:
1. Gently heat the milk in a small saucepan, being careful not to boil. Remove from the heat.
2. In a clean bowl combine the egg yolks, cornstarch and sugar and gently whisk together.
3. Whisk in the warm milk to egg mixture and then transfer all the combined ingredients to the small saucepan used to heat the milk earlier.
4. Cook the custard on medium-low heat for 2 minutes stirring constantly until the custard is thick enough to coat the back of a spoon. Stir in the chocolate until it has melted.

Irish tipsy trifle ingredients: (serves 4-6)

• 4 oz lady fingers or an 8”sponge cake (cut in to small piece)
• 3 Tbsp raspberry preserves
• 4 Tbsp (¼ cup) raspberry flavored liqueur
• 4 Tbsp (¼ cup) whiskey
• 10 oz raspberries
• 4 Tbsp (¼ cup) sugar (plus 2 Tbsp water)
• Dark chocolate custard (see custard recipe)
• 4 fluid oz (½ cup) heavy whipping cream (1 cup whipped)
• 1 Tbsp fine granulated sugar
• (for the garnish)
• 3 oz (¼ cup) Chocolate (shaved)
• 6 mint sprigs
• 6 raspberries

Hope you enjoy your Valentines Day!
Judie the Irish Foodie.

Neeps & Tatties & Tartan time

So this week I am continuing my early in the year obsession with everything Scottish after just having returned from the most wonderful night, giving a presentation with Gary at the Burns Club of Atlanta, in an authentically recreated Burns cottage right in the middle of the city of Atlanta! A superb and surreal experience that I will blog about next, but as ever, it made me think of what food to pair with the event and, I thought I would serve up a wee Scottish delight in the form of 'Neeps & Tatties'...that's pronounced N-eeeps and Tat- tees. Got it?

Neeps and what?

Actually, they're a fun and incredibly comforting and delicious way to serve root vegetables. Very fitting for these Winter nights (what winter I hear you cry??)

So, the neeps is Scots slang  for parsnips...neeps, nips, get it? And the tatties are the beloved po-tat-o.
Oh yes, never grows old.

So here's the thing...Scots-Irish folks love to mash their root vegetables and when freshly dug from the earth, boiled, seasoned and mashed, there are few more simple pleasures than these. A true comfort food that suits the colder climates in Scotland and Northern Ireland, this simple pairing will never-the-less work as a cold comfort in Appalachia also. Serve the Neeps’n Tatties mashed side by side either on their own, or as a side dish. Enjoy.

Ingredients for the Neeps:

• 1 lb. turnip/rutabagas (peeled & cut into chunks)
• 1 lb. carrots (peeled and quartered)
• 2 tbsp. butter
• 3 tbsp. half cream and milk
• ¼ tsp nutmeg (good pinch)
• 1 tbsp. parsley (chopped)
• 1/2 tsp sea salt
• ¼ tsp. white pepper

Ingredients for the Tatties:

• 2 lbs. white potatoes (peeled & quartered)
• 2 oz. butter
• 4 tbsp. half cream & milk
• 1 tbsp. chives (chopped)
• ½ tsp. sea salt
• ¼ tsp. ground black pepper

How to make the Neeps:

1. Prepare the turnip and carrots then cut into small even pieces.
2. Place the turnip in a pot of cold water and bring to the boil.
3. Cook for 10 minutes before adding the carrots.

1. Cook the vegetables together for a further 20-25 minutes until tender when pierced with a fork.
2. Drain the vegetables and mash them together.
3. Gently heat the milk and butter together, incorporate liquid with the vegetables and stir in the parsley, nutmeg, salt and pepper.

How to make the tatties:

1. Prepare the potatoes and place in pot of cold water.
2. Bring to the boil and cook for 15-20 minutes until tender when pierced with a fork.
3. Drain and dry out by placing the potatoes in metal colander over a saucepan, allowing the heat to gently dry and steam them.
4. Warm the milk and add the butter.
5. Mash potatoes and add wet ingredients.
6. Stir in the chives, salt and pepper.

Enjoy!
Judie the Irish Foodie...

Burns night, beyond haggis and Auld lang syne

January 25th is Burns Night, and to most, the Scots poet Robert Burns is a complete unknown and Burns Night a complete mystery. Yet, every New Years Eve we all link arms and mumble the words to ‘Auld Lang Syne’, do we not?’ Of course we do , and if you’re like most people, you don’t actually know the lyrics to Auld Lang Syne beyond “should old acquaintance be forgot”, etc but did you know that in the midst of your New Year frivolities you were are in fact reciting the words of Scotland’s most notable poet? Yes, ’tis he of the tartan lands, the Scottish Shakespeare, the notable Robert Burns. More famous than a blue painted Mel Gibson in a skirt with a sword! Yes indeed, ‘tis the Bard himself, and every January 25th in pubs and clubs across the land Burns night suppers are held in his honor.

So, what’s this all about again?

Actually, joking aside, the Scots poet Robert Burns is a big deal in Scotland and Northern Ireland and as such I thought it very fitting to write a wee blog in his honor and then follow up with a wee recipe that hails from Scotland to warm us all up on these cold and wet winter nights.

And who is he, this Burns guy?

Well, our wee Robert Burns is a hero who lived in the 18th century and is regarded as Scotland’s favorite son. (Think of what Thomas Jefferson means to America, get it?) He is regarded as a pioneer of the Romantic movement, and after his death he became a great source of inspiration to the founders of both liberalism and socialism and a cultural icon in Scotland and among the Scottish Diaspora around the world. And so, every year we dress up, eat haggis, sing songs and have a great ‘ol time being Scottish, even if you’re not!

This year I’m actually celebrating the event by being a guest chef contributing to the Burn’s supper event at my local Irish pub, Olde Blinde Dog in Milton GA. Should be good craic as we say, and I may even sell a few more copies of the Shamrock and Peach!

So that’s your cultural lesson for this month, and tune in later this week as I’ll follow up Burns night with a really nice, truly Scottish recipe that is comfort food for cold nights!

So, I’ll leave you with our romantic Robbie burns and a verse of one of his famous poems I love….aaahhh.

Robert Burns ( 1759–1796)

O my Luve's like a red, red rose

That's newly sprung in June

O my Luve's like the melodie

That's sweetly played in tune.

Till next time y'all!

Judie the Irish Foodie

Christmas Cola-Baked Country Ham with an Irish Whiskey Rub

Less than a week to go until Christmas and I'm sure many of you are planning your special menu for the day, or planning on what you may bring to your mother-in-laws this Christmas, huh? Well, fear not as I have a goodie recipe for you to treasure. A true Irish & Southern festive fusion that is incredibly wonderful and sure to earn you lots of points with even the most awkward of relatives. Straight from the north pole I present to you my special Christmas recipe:

Christmas Cola-Baked Country Ham with an Irish Whiskey Rub

I know you're not going to believe this and think I've had a touch too much eggnog but here's the thing...Atlanta’s favorite drink combined with some brown sugar and Irish whiskey produces the tastiest results you could imagine and may be the best baked ham I have ever eaten! The flavors are a favorable marriage, making a Southern style country baked ham with an Irish twist that will keep your guests coming back for more and begin endless stories of how you, not the Grinch, saved Christmas. The story alone is good entertainment for your guests!

A friend of mine gave me the tip about using cola as a means of basting the ham to bring out the flavor, and despite some misgivings I originally had, it works! The brown sugar and Irish whiskey rub came a bit more naturally to me, but again, it’s the marriage of the two methods that works wonders here, so give it a try!

To get a handy dandy recipe PDF of the Christmas Ham, please click on the link below and go to my new fangled Irish food blog and there you will find the gift that keeps on giving...and when you're there, please sign up on my new blog as I intend to add loads more features to it!

Here's the link:

http://theshamrockandpeach.wordpress.com/2011/12/19/christmas-cola-baked-country-ham-with-an-irish-whiskey-rub/

So, in the meantime, may I wish you and yours a very happy, merry, joyful and meaningful Christmas.

Festive greetings!

Judie the Irish Foodie



What are the differences between America and Ireland at Christmas?

I am asked this question a lot, so I thought I would blog a wee entry and attempt an answer...what are the differences between Christmas in America and Christmas in Northern Ireland? What makes Christmas on each side of the Atlantic unique? Are there any similarities? What weird things do Irish people do at this time of year that Americans don't..or vice versa?  :-)

Well, firstly, you actually may be surprised to learn that the cultures are quite similar. The pop culture part of Christmas in America and in the UK and Ireland is the very same. The north pole, elves, snowmen, red nosed reindeer, strange bearded men in red suits invading your home through the chimney, that sort of thing. Yes, that's all the very same. The stores all have the same marketing gimmicks, the TV commercials are all quite similar...so what are the differences I here you cry? Well, below is a few (with my tongue firmly in cheek!):

• Irish people eat turkey and goose for Christmas dinner

Yes, because there is no Thanksgiving feasting a few short weeks before Christmas, Irish people all generally eat large stuffed turkeys at Christmas, unlike many of their of American cousins who are thoroughly sick of the large gobbling bird by the time December rolls around.

• underwhelming Christmas decorating

In Northern Ireland the vast majority of families put a Christmas tree up in their living rooms. but that's it!
Hard to believe eh? No Griswold style home lighting theatrics, no lighted reindeer in the garden, no inflatable snowmen, just a sad little tree in the living room. (Pathetic! I hear you cry!)

Of course in America the outdoor lighting is becoming quite spectacular, and fascinating...just like the photo above that I took in my neighborhood tonight. Our very creative neighbors put together a winter wonderland complete with glistening reindeer drinking by a blue lighted stream...superb indeed!

• Christmas crackers, silly hats and terrible jokes

Yes, those wonderful British Christmas crackers are a vital part of any Christmas dinner in Northern Ireland, followed by the wearing of those silly paper hats and renditions of the worst jokes ever!

• Brandy fueled Christmas pudding

This is a nice one, but in many Irish and British homes, the final ending to the Christmas meal is the presentation of the Christmas pudding where a spoonful of heated brandy is lit and poured over the delicacy to great effect!

• Christmas is called Christmas

OK, this one sounds funny, but it's true. The UK is a very diverse country, but somehow Christmas is called Christmas and all the PC gymnastics don't exist over there.

• The day after Christmas is called Boxing Day, and St. Stephens Day

In America the day after Christmas is...well, nothing but the 26th, whereas in Northern Ireland this day is very special. It's Boxing Day! A big day for sporting events (soccer games) enjoyed with lashings of left over turkey! In the Republic of Ireland the day has a slightly religious touch being St. Stephan's day...

• Irish people actually like fruit cake

Hard to believe, I know...but the American Christmas cookie thing didn't make it across the pond. Over there Santa is offered fruit cake in compensation for his amazing feats!

• The Queen's speech

Oh yes, at 3pm or so all stops to listen to what dear old Liz has to say. Actually, this is quite a nice thing. The Queen normally has interesting things to say in that wonderful clipped accent she has...then it's back to the turkey!

• No eggnog

Irish people generally don't know what this is, so cousin Eddie would be drinking sherry in Ireland from his silly glass...not eggnog.

• ...and lastly, the Christmas sweater is not a joke!

Yup, Irish people spend 9 months of the year wearing sweaters (or jumpers, as they're called) so, strange designs are not uncommon!

OK, I could go on and on...but that's it. Remember, this is just a bit of  'tongue-in-cheek' fun, so please excuse me!

Hope your Christmas plans are coming together, and look out for a fantastic recipe idea I am planning to make your Christmas dinner special, which I will be posting shortly, so stay tuned!...and as a reminder of the joy of the seasons I'm posting a fun photo of my youngest son in front of the Christmas tree on our porch. This joy is what it's all about!

Festive blessings to you and yours!
Judie the Irish Foodie!

Festive Gingerbread spiced Scones

Firstly, apologies to all my followers out there and casual web passers by as I acknowledge that I have been swamped and haven't been blogging as I should have. Yes, confession is good for the soul, so there it is, but my excuse is a good one. Really. Thing is that the response to my new book 'The Shamrock and Peach' has been overwhelming so I've been run off my little tootsies trying to keep up with the requests and the book signings, which all mounts to good things! So, there it is...and now that I'm back in the groove I will return to the blogisphere for more Irish goodness.

So this is Christmas (to quote John Lennon) and we are once again in the season of 'everything'. It seemed to start especially early this year, which is understandable given how hungry people are for business in this economy, but switching lights on 2 weeks before Thanksgiving? C'mon! But, look on the bright side, it's December, the lights are twinkling, the neighbors are competing, the parking lots are a-filling and what are we to do? Well, fear not for I have a great little festive recipe for you to consider as you plan those Christmas parties and family get-togethers. So, here it is:

'Festive Gingerbread Spiced Scones with Citrus Clotted Cream'.

Yum!

Ginger and cream are a scrumptious combination any time of the year, but I especially love to serve them for tea and at parties around the Christmas holiday season. The aromas of the spices as they bake in the oven are both heartwarming and festive, and are perfect to bake up and serve just before those relatives or guests arrive at your home. That gingerbread aroma will make the guests feel relaxed as they enter and make your home seem welcoming and filled with the warmth of Christmas. Seems like a winning combo, huh?

Gingerbread is an Old World recipe that has somehow become synonymous with Christmas in America as every child builds gingerbread houses and bakes gingerbread men this time of year to please the ‘big man in red’, so let me invite you to get out the spices, warm up the oven, don that awkward snowman sweater and make delightful treats that will please random visitors and distant family members who come to your parties no end!

May you have a continuing wonderful Christmas season, until next time,

Judie the Irish Foodie

(oh, and if you would like a superb Shamrock and Peach Recipe sheet in PDF format, then let me encourage you to go to my new food blog over at Wordpress where I'm now making these formats available for download...absolutely free!! Follow the link below:)

http://theshamrockandpeach.wordpress.com/2011/12/04/festive-gingerbread-spiced-scones/

Gingerbread scone ingredients (makes ½ dozen):
• 1 lb. (4 cups) self-rising flour
• 1 tsp. baking powder
• 2 oz. (¼ cup) dark brown sugar
• ¼ tsp. salt
• 1 tsp. ground powdered ginger
• ½ tsp. nutmeg
• ¾ tsp. cinnamon
• 6 oz. (¾ cup) butter (cold and cut into small pieces)
• 1 egg (beaten)
• 4 fl. oz. (½ cup) buttermilk
• 2 fl. oz. (¼ cup) molasses
• egg wash (1 egg beaten with a little water or milk)

How to make them:
1. Preheat your oven to 425° F.
2. Sift the flour with the baking powder then combine the remaining dry ingredients together in a food processor or a large mixing bowl.
3. Cut the cold butter into the mixed dry ingredients then rub the mixture together with your fingertips or add them slowly to a food processor to form a breadcrumb-like texture.
4. Beat the buttermilk, egg, and molasses together in a small bowl and combine with the dry ingredients, mixing well.
5. Turn the resulting dough out onto a lightly floured surface.
6. Knead the dough a few times and then roll it out with a lightly floured rolling pin until it’s about ¾” thick.
7. Cut the scones out of the flattened dough using a 1” biscuit cutter.
8. Brush dough scones with egg wash and place onto a lightly greased baking sheet.
9. Bake 12–15 minutes until well risen and golden brown on top, turning the baking tray halfway through baking time to ensure even baking.
10. Best served warm. Serve sliced in half and slathered with clotted cream.

Clotted cream ingredients (makes just over a cup):
• 3 oz. cream cheese (softened to room temperature)
• 1 Tbsp. fine granulated sugar
• zest of 1 lemon, or orange
• pinch of kosher salt
• 8 fl. oz. (1 cup) heavy whipping cream

How to make the cream:
1. In an electric mixer, combine the cream cheese, lemon zest, sugar, and salt.
2. On low speed, combine the heavy whipping cream into the mixture, being careful not to over-beat, until cream mixture becomes stiff.
3. Refrigerate until ready to serve.

Scotland, Salmon, Seaweed and Stone Mountain

What a blast I had this past weekend at the annual Scottish fling known as the 'Highland Games' in the Stone Mountain Park right here in Atlanta. The weather was perfect, the kilts where blowing in the breeze and chef Noel McMeel and I were creating a buzz with the very special Irish culinary treats we prepared for the guests and passer-bys at the Tourism Ireland stand. A lot of fun, and pictured above is just one of those interesting treats...'Cured beef (or smoked salmon) and creamed cheese on Irish smoked oatcakes with sesame marinated seaweed'...phew, quite a title, and very delicious.

Smoked Irish Oatcakes ( an Ulster Kitchen product from Ditty's bakery in County Derry in Northern Ireland) are the perfect base for seafood and cured meats. The texture of these oatcakes are wonderfully crunchy and in this case we complimented them with a spread of cream cheese to create a bed for the cured beef or salmon. Finally, we topped it off with a scrunch of seaweed that I had marinated in sesame oil and the result was perfect! The folks who attended the Irish food demos loved these, and they were snapped up in an instant.

So we chatted and demonstrated our hearts out, and y'know, it was quite a pleasure to promote Ireland I have to say.It gave me a lot of pride to represent my country and I'm always amazed at the great reactions we get. People just love Ireland and long to visit there. Several people even signed up for the culinary tour to Ireland I'm leading this coming summer..so, it was great fun all round.

But, we weren't done yet, to follow the seaweed we made and gave away hundreds of mini 'Raspberry cranachan' desserts. (what is that, you cry?) Cranachan is a 'trifle' dessert with white chocolate cream, raspberries, oatmeal and ...yes, Bushmills Irish whiskey (we had to sneak it in somewhere!)

So, there we have it. It was a lot of fun, and on top of it all I got to launch my book; 'The Shamrock and Peach' doing a brisk business in pre-sales (thank you, thank you!)

If you would like to learn more about these dishes and how to make them, then drop me a line through my website:

http://www.theulsterkitchen.com/

Or come along to my Irish Cooking class at Whole Foods in Alpharetta on October 25th where we will have a lot of very elegant food to taste, sample and enjoy:

http://wholefoodsmarket.com/stores/alpharetta/salud-cooking-class-calendar/

Until next time!

Enjoy!

Judie the Irish Foodie.



A wee bit of tartan with me and Noel McMeel!

Yes, it's that time again when the good people of Georgia cast all sense of propriety to the wind (literally!) and don their kilts in preparation for the Stone Mountain Highland Games. Pipes, fifes, drums, haggis, clans, swords, cabers, thick white socks, bony knees, Southern men in kilts and...me, along with the very talented Chef Noel McMeel. Yes, that's what's going on this coming weekend at the fabled Scottish fling right here in the heart of Georgia. Who would believe it?

It's getting to be quite a tradition now, but every year thousands (and I really mean thousands!) of normally 'happy to be Southern folk' are transformed into 'Braveheart' extras look-a-likes for the pageantry of these wonderful few days in Stone Mountain park in Atlanta. I personally couldn't believe it the first time I went, and now, like a Celtic moth to the blue flame of all things Scottish I'm drawn to this event year after year! Trust me, you should check this out:

http://www.smhg.org/index.html

But seriously, this year I'm particularly thrilled to be there as a guest chef of Tourism Ireland and I get to hang with and cook with the incredibly talented Irish celeb chef Noel McMeel. Noel and I will be cooking up some wonderful Irish and Scots-Irish treats for visitors to the Tourism Ireland stand in the games and whilst the food vendors offer up soggy fries and horrific plastic burnt burgers we will be giving away hundreds of gourmet Irish treats, all courtesy of our friends at Tourism Ireland.

The goal is to try and paint a true picture of the Scots-Irish beyond all the haggis and kilt things, and with a bit of luck people will see why Northern Ireland is truly a world class destination! (but then again, I'm biased, ain't I?)

If you haven't heard of Noel McMeel...please, please check this chef out. He is the talent behind the Lough Erne resort, home to Rory McIlroy and one of the most incredible golf resorts in Ireland. Noel is just incredibly famous throughout Ireland and the UK for his inventive food presented as an artform, so please have a wee lookie.

Here's a few links to whet the appetite:

http://www.lougherneresort.com/

http://noelmcmeel.com/

So, don that kilt, work on your best 'Shrek' impression and come and check us out this weekend!

Enjoy!
Judie the Irish Foodie

Irish American Apple & Blackberry Pie

Don't you just love the Autumn, turning leaves, cool mornings, pumpkins, jackets and apple pies!

After a long hot summer (90 plus days of 90 plus degree heat in Atlanta this year!!) it's amazingly, wonderfully cool again in the morning and evenings and as the weather turns cooler and leaves begin to loosen on the trees many of us think of baking again, particularly with the abundance of autumn fruit now available on farm stands and markets across the land, and in my mind I tend to turn first to that classic bake, the apple pie. After all, as I consider the Scots-Irish heritage in both Northern Ireland and Appalachia what could be more classically American and also classically Ulster than the apple pie? Known as apple tarts in Northern Ireland these pies are a great tradition in County Armagh, also known as the Apple County where I grew up. In the autumn I spend an entire Saturday baking these for my freezer so I can enjoy them all winter and if you are like me and plan to make several to freeze, do not slit the top of the crust or bake; wait until you are ready, then prepare.


Also, to give this wonderfully traditional recipe a new twist I have added a taste of blackberries into the mix which add a delightful nuance to the flavor of the tart combining the sweetness of the berries with the sharpness of the apple. The results are just wonderful.

So, if you would like this recipe I've have a new and easy way to get it which should make it much more convienient for all you cooks out there...I have condensed the recipe into an easy-to-read PDF file as below:

To get this handy PDF in your mail-box either click on this link which will lead you to our website and send me an e-mail:

http://www.theulsterkitchen.com/Contactus.html

Or...jump on over to our new Irish food blog!...yes, I have started a new and improved food blog and will move all my posts over there soons, but I want you to move with me. Here's the link:

http://theshamrockandpeach.wordpress.com/

Enjoy the turning of the leaves and the delights of autumn!

Judie the Irish Foodie XX

Alas, the end of summer...

So, here it is. Labor Day has passed. The sun is setting that wee bit earlier. The mornings are just that wee bit cooler. The beach holiday is a memory, the neighborhood pool is closing and your car is now just a little less than 3 million degrees when you return to it in the supermarket parking lot! Yes, it's the end of summer.

So, what to do methinks to celebrate this passing of the season? Well, one of my childhood 'end-of-summer' memories is the gleaning of the blackberry bushes that surrounded our farm in Northern Ireland. Sticky fingers, messy shirts and tummy aches accompanied the ritual, but oh how good it was to peruse the blackberry bush and taste that sweet fruit!

Archaeological evidence tells us that people have been eating blackberries for eons, and why not? It's a delicious, easy to obtain fruit that grows easily in a range of climates. In fact, it's almost a weed in Ireland! And, it's versatile, lending itself to jams, syrups, sauces and in this case, a wonderful 'end-of-summer' celebration salad dressing.

Yes folks, here's another sneak peak into our upcoming book; 'The Shamrock and Peach; with a wonderful recipe pinched from it's pages. I give you:

"Golden Pear & Irish Blue Cheese Salad with blackberry balsamic vinaigrette and spiced walnuts"

Enjoy this superb salad as you contemplate the summer that's been, and as ever...enjoy!

Judie the Irish Foodie xx

 

Salad ingredients (serves 4):

• 4 handfuls of salad greens (washed)
• 2 ripe pears (quartered and cored)
• handful of blackberries
• handful of spiced walnuts
• 4 oz. Irish blue cheese
• 2 fl. oz. (¼ cup) blackberry vinaigrette

Blackberry vinaigrette ingredients:


• 5 oz. (1 cup) ripe blackberries
• juice of 1 lemon
• 2 fl. oz. (¼ cup) honey
• 1 shallot (minced)
• 2 fl. oz. (¼ cup) balsamic vinegar
• 6 fl. oz. (¾ cup) olive oil
• sea salt and pepper

How to make it:

1. Preheat the oven to 350° F.
2. To make the spiced walnuts, combine the sugar, salt, cinnamon, and cayenne in a bowl.
3. Coat the walnuts in egg white and toss them in the prepared dry mixture.
4. Spread the coated walnuts on a parchment-lined baking sheet and bake for 5 minutes.
5. Stir the nuts and bake for a further 5 minutes, being careful not to burn.
6. Prepare the vinaigrette by blending the blackberries and lemon juice in the food processor.
7. Strain to remove seeds.
8. Blend strained lemon blackberry purée, shallot, honey, and balsamic vinegar in the processor. Add the oil in a slow, steady drizzle.
9. Season with salt and pepper then refrigerate.
10. To serve, divide the salad mixture between 6 plates, then arrange the pears, blackberries, blue cheese, and a few spiced walnuts on top of each salad mixture.
11. Drizzle the dressing over the salad and serve.




The Queen in Ireland!

Yes, it actually happened. After ninety years of bad taste and ignoring the issue, the heads of state of two neighboring countries in Europe, countries with extraordinary close links and ties, met together. Mary, the Irish President and Elizabeth, the British Queen....and it was the Queen who was wearing green!

Both looked fabulous as they wandered around Dublin, and I'm sure the chat was great. They visited the sights, the Queen was even tempted to try a pint of Guinness, but to no avail.

Then to top it all off, the Queen was the honored guest at a state banquet in Dublin castle, once the hated seat of British rule in Ireland. Amongst rich symbolism they dined and spoke their way into history.

I would just loved to know what was on the menu! (oh, and check out the beautiful diamond brooch the Queen is wearing, just amazing)

To me, this visit is actually very emotional. A watershed moment in Irish history and to celebrate I'm going to post my favorite food fit for 'tea with the queen'...White Chocolate and Raspberry Buttermilk Scones. They're decadent, delicious and if the Queen came to my house, it's defiantly what I would serve

So, check back this weekend for a recipe fit for a Queen!

Judie the Irish Foodie.

Spring Lamb Irish Stew

Spring has sprung! Atlanta is in bloom with dogwoods and azaleas brimming with color. Leaves are bursting from the branches, birds are chirping, Spring break is here and we're all feelin' gooood, right? Of course you are, and with Easter just around the corner I thought it might be quite appropriate to post a wonderful Spring recipe to suit the season. So, without further ado I give you... 'Spring Lamb Irish Stew'

Lamb is not just as readily available in the US as it is in Ireland, so it takes a little more effort to find the right cut, but the beauty about most slow cooked one pot meals are that they are suited to cheaper cuts of meat. 'Lamb shoulder chops' are very inexpensive, but loaded with flavor when braised and cooked properly, and there is nothing as quintessentially Irish as this stew. The staple dish of most Irish farms.

To be honest it’s been a very long time since I served this classic meal to my boys and I was a little dubious of their response, but delighted when they loved it. It’s a very nutritious meal and goes a long way, particularly if you have a pack of hungry boys to fill like me.

So, give this a spin this Spring time and see what you think! (Oh, and by the way, adding the potatoes in two batches allows the first for thickening the stew and the second to stay in chunks.)

It’s actually also great to prepare the day in advance if you have a busy schedule and need to plan ahead.

Enjoy!
Judie the Irish Foodie!

(Serves 4)
• 2 Lbs. of gigot or shoulder lamb chops (bone-in)
• 1/2 kosher salt
• ½ tsp. ground black pepper
• 2 Tbsp. flour
• 2 Tbsp. olive oil
• 2 Lbs. (about 6 medium potatoes) (peeled and diced in to 1’ chunks)
• 2 medium onions (finely chopped)
• 4 medium carrots (peeled and cut in to 1 ½’ chunks)
• 1 pint (2 cups) water (Condiments)
• Rosemary Salt (1 Tbsp. sea salt to 1 tsp. finely chopped Rosemary) • Parsley (finely chopped)
• Olive oil ( to drizzle)
Method:

1. Peel and dice potatoes and carrots. Place in a bowl of cold salted water.
2. Preheat oven to 350 degrees.
3. Trim off any visible fat from the lamb chops. Combine flour and salt and pepper. Coat chops in flour mixture. Heat oil in a large heavy ovenproof skillet and braise chops in small batches. Transfer meat to base of an ovenproof dish.
4. Sauté the onion in same skillet used for the lamb for 3-4 minutes.
5. Transfer the onion and half of the potatoes on top of meat.
6. Cover and bake for 1 1/2 hours.
7. Add the rest of the potatoes and carrots and simmer covered for another 30 minutes until vegetables are tender.
8. To serve remove bones from chops and stir meat and vegetables to combine. Place in individual bowls and garnish with rosemary sea salt, chopped parsley and a drizzle of olive oil.

Enjoy.