Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Cooking Venison with Michel Roux Jr.
Two Michelin-star chef, Michel Roux Jr, explains how to cook one of the standout dishes on the À la carte menu at Roux at the Landau; Venison saddle with spiced pumpkin, chanterelles, wet walnuts and trevise.
How To Cook A Stew - The Medieval Way
Join Kirsten as she makes a traditional medieval stew at the Battle of Hastings reenactment at Battle Abbey, East Sussex.
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1938 Scottish Roman Recipe - Old Cookbook Show
1938 Scottish Roman Recipe - Glen And Friends Old Cookbook Show
This old recipe is from the 1938 printing of the Scottish Women's Rural Institutes Cookery Book.
ROMAN PIE
4 oz. short crust pastry, 2 oz. cooked macaroni, 4 oz. cooked meat, 1 tomato, 1 teaspoonful finely chopped parsley, a little finely chopped onion, pepper and salt, sauce to bind.
Grease a basin and dust out with brown bread-crumbs.
Make
short crust pastry. Cut off a small piece for lid. Line the basin with pastry and fill up in layers macaroni, meat, vege-tables, etc.
Season well, put on lid of pastry and bake about
40 minutes.
Serve with a tomato, curry or brown sauce.
Mrs. BRYCE, Largoward W.R.I.
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L1S 0E9
Scottish Rabbit Curry - Scozia
È un piatto tradizionale originario della Scozia, ma viene preparato in tutto il Regno Unito. È essenzialmente uno stufato di coniglio britannico con aggiunta di curry. L'elenco degli ingredienti utilizzati per preparare il piatto comprende pezzi di coniglio, pancetta, farina, burro, pasta di curry, brodo di pollo, cipolle, sedano, funghi e sale.
La carne viene rosolata in padella, messa da parte, e nella stessa padella viene poi saltata la pancetta. Segue l'aggiunta di farina, pasta di curry e brodo di pollo per ottenere una salsa sottile. Si abbassa il fuoco e si rimettono i pezzi di coniglio nella padella con i funghi, il sedano e le cipolle.
Il curry viene cotto fino a quando le cipolle diventano tenere, la salsa si addensa e la carne è completamente cotta. Una volta cotto, il curry di coniglio scozzese viene servito caldo su riso basmati.
INGREDIENTI:
2 cucchiai di burro
1/2 tazza di pancetta a cubetti
1 cucchiaio di farina
2 cucchiai di pasta di curry
3 tazze di brodo di pollo
1 tazza di cipolle
2 tazze di champignon
Sedano tritato
S&C TV | Tim's Wild Kitchen 11 | Ferreting and a rabbit Scotch pie recipe!
SUPPORTED BY
Bradley Smoker:
Country Sport Scotland:
The Borders Distillery:
ABOUT THIS VIDEO
In this episode of Tim's Wild Kitchen on Shooting & Country TV, we have a very special recipe for you! In keeping with our location of beautiful Scotland, Tim is showing you how to make a Scotch pie. The twist? Instead of the traditional mutton, Tim is using smoked wild rabbit to make his pie. We have it on good authority that this is fine, but if you are Scottish and wish to complain, please contact the channel.
Tim's wild rabbits were harvested by ferreting, a fantastic sport that's great fun and available to book if you are on the hunt for Scottish fieldsports experiences out of season. The fresh wild rabbit is cold smoked, minced and turned into a delicious, crisp, golden brown Scotch pie... mouthwatering!
CHARITY
This series is raising awareness for The Country Food Trust, a charity founded in 2015 with the sole aim of feeding people in need. They do so by producing game-based ready meals which they distribute to charities that hand out food to people in need. They also buy and provide meats of all types and donate it to charities that cook for people in need.
Tim Maddams is their Consultant Chef and has developed their three ready meals: Venison Bolognese, Pheasant Casserole and Pheasant Curry. Since inception The Country Food Trust have delivered more than 2,000,000 meals.
For more information and to donate, please visit: