CHEFS' RECIPES
Colin Fassnidge’s Irish stew
“This is the essence of an Irish stew, just modernised in the Four in Hand way.” You’ll need to begin this recipe a day ahead.
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Serves
6
Cooking Time
Prep time 45 mins, cook 12 hrs (plus draining)
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120 ml
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olive oil
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1.5 kg
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piece of lamb shoulder, bone in
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1 litre (4 cups)
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brown chicken stock
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1 each
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carrot, celery stalk and onion, coarsely chopped
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1 each
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fresh bay leaf and rosemary sprig
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1
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thyme sprig, plus 1 tsp extra thyme leaves
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130 gm
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softened butter
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3
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small Japanese eggplant, halved lengthways, flesh scored
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1
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garlic clove, crushed
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600 gm
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kipfler potatoes, scrubbed, coarsely chopped
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18
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baby carrots, trimmed
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12 each
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finger fennel, halved (see note), and baby turnips, trimmed
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2 tbsp
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coarsely chopped mint
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To garnish:
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fennel pollen (see note)
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| Salsa verde |
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1 cup (loosely packed) each
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mint, basil and flat-leaf parsley
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80 ml (1/3 cup)
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olive oil, or to taste
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60 ml (¼ cup)
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red wine vinegar
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1 tbsp
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Dijon mustard
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2
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white anchovies
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1 tbsp
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small salted capers, rinsed
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1
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Preheat oven to 90C. Heat half the oil in a large frying pan over medium-high heat, add lamb and turn occasionally until browned (8-10 minutes). Transfer to a deep roasting tray large enough to fit lamb snugly, add stock, chopped carrot, celery, onion and whole herbs, cover with baking paper and foil and cook until lamb falls from the bone (12 hours). Carefully remove bone, then baste lamb with pan juices and 50gm butter to glaze. Keep warm.
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2
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Meanwhile, scatter eggplant with 2 tsp salt and stand until bitter juices drain (15-20 minutes), then wipe off moisture with absorbent paper. Heat remaining oil in a frying pan over high heat, add eggplant, cut-side down, and cook until golden (1-2 minutes), then add 30gm butter and garlic and cook until foamy (1 minute). Turn eggplant, remove from heat and set aside for 1 minute.
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3
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Meanwhile, for salsa verde, blend ingredients in a blender until smooth, season to taste.
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4
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Meanwhile, cook potato in simmering salted water until tender (20-30 minutes). Blanch baby carrot, fennel and turnip in a separate saucepan until just tender (4-5 minutes). Mix potato with half the remaining butter and chopped mint in a serving dish, keep warm. Combine baby vegetables and eggplant, remaining butter and thyme leaves in a separate serving dish, season to taste, keep warm.
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5
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Serve lamb hot with pan sauces, potato, baby vegetables and salsa verde, garnished with fennel pollen.
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Note Finger fennel and fennel pollen are available from specialist greengrocers. If finger fennel is unavailable, use baby fennel cut into thin wedges.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Australian cabernet with a little grunt such as a good Coonawarra.
RECIPE Colin Fassnidge, Four in Hand, Sydney
PHOTOGRAPHY Vanessa Levis
STYLING Lisa Featherby
DRINK SUGGESTION Stephen Craig
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