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How To make Irish Stew (1) [Ballymaloe]
3 lb Lamb neck chops
4 Med-sized onions
1 Lamb fat or beef dripping
1 Salt and pepper
1 tb Chopped parsley
4 Med-sized carrots
1 tb Butter
4 Potatoes
2 1/2 c Stock or water
1 tb Chopped chives
Directions: Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
How To make Irish Stew (1) [Ballymaloe]'s Videos
Good Food Ireland - Carrageen Moss Pudding
Learn to make Carrageen Moss Pudding with Darina Allen from Ballymaloe Cookery School, County Cork in Ireland
As with all Good Food Ireland recipes fresh local produce goes is selected but if you can't get acccess to our local Irish food, adapt with the best local ingredients in your country and but a holiday to Ireland on your list. You'll be thrilled with the taste and flavour of Good Food Ireland.
If you want to try to make your own Carrageen Moss Pudding then here's a link to the written version of the recipe on our website -
Or read more about Ballymaloe Cookery School and buy this delicious relish -
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Recipe by Darina Allen - Ballymaloe Cookery School, Cork - Good Food Ireland Collection
THE Dish: St. Patty's Day stew from Darina Allen
The Julia Child of Ireland, Darina Allen, shares the recipe for her St. Patrick's Day stew, better known as Ballymaloe Irish Stew.
Darina Allen from Ballymaloe Cookery School | Rachel Gaffney's Real Ireland - Ep. 22
Rachel sits down with Darina Allen, Founder of the World Famous Ballymaloe Cookery School, in Cork, Ireland.
They talk about the history of Ballymaloe House & Restaurant, the Cookery School, cooking and introduces us to her new award-winning cookbook 'One Pot Feeds All'.
Learn more about Ballymaloe House:
Visit Ballymaloe Cookery School Farm and Organic Gardens' website:
Stobhach Gaelach (Irish Stew) - In Irish Gaelic and English
In this national dish of Ireland, Chef Rafi mixes four aromatics-- bay leaf, rosemary, thyme and parsley-- exactly right to complement the lamb broth enhanced with carrots, turnips, potatoes, onions, and a few secret ingredients you'll see thrown in. The aroma and flavor of this home cooked meal will take you back to the old country. Irish Gaelic voiced by COD as GAEILGE.
Irish chef Darina Allen
She's renowned as the Julia Child of Ireland. Cookbook author and teacher Darina Allen, founder of the Ballymaloe Cookery School in County Cork, has helped put Irish cuisine on the map. A proponent of the slow food movement, she offers some pointers to Martha Teichner.
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How to make an Omelette | Ballymaloe Cookery School
For more recipes from Darina and Ballymaloe Cookery School please visit our recipe website .
For more information about Ballymaloe Cookery School please visit our website