Text 24887, 82 rader
Skriven 2015-03-13 16:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Healing was:Air 353
===========================
 DD> As you are now on the extra-sweet squad healing times are extended.

My healing times were always long, as I bled enough to
make normal scab formation problematic. Some places that
got reinjured periodically never got fixed properly, so
that some sharp-eyed person at my latest hospitalization
asked about some ugly scarring on my shins; I said that
they were old but didn't specify how old - they've been
this way since the 1960s.

Hope you get tolerable news on St. Pat's day.

'Irish' stew
categories: odd, Israeli, English, main
servings: 8

300 g whole wheat, soaked overnight in water
2 kg lamb loin chops, boned, trimmed,
- cubed 1"
salt and black pepper
120 ml olive oil
24 shallots, skinned but left whole
4 lg carrots, cut into 1x2" batons
2 turnips, peeled and cut into 1" wedges
1 celeriac, peeled and cut into 1x2" batons
350 g baby charlotte potatoes, halved
150 ml white wine
1 ts caster sugar
extra parsley to serve
450 ml chicken stock
h - bouquet garni, tied with string
4 sprigs fresh thyme
4 sprigs fresh oregano
2 sprigs fresh parsley
h - for the paste
2 garlic cloves, peeled and roughly chopped
30 g parsley, chopped
1/2 Tb grated orange zest
60 ml olive oil

Heat the oven to 180C/350F/gas mark 4. Drain and
rinse the soaked wheat, put it in a medium pan
with lots of water, bring to a boil, and simmer
1 hr or until cooked. Drain and set aside.

Season the lamb with 1 ts salt and some black
pepper. Put 1 Tb oil in a large, deep lidded saute
pan; place on a medium-high heat. Add some of the
lamb - don't overcrowd the pan - and sear 4 min on
all sides. Transfer to a bowl, and repeat with the
remaining lamb, adding oil as needed.

Lower the heat to medium and add 1 Tb oil to the
pan. Add the shallots and fry until caramelised,
4 min. Tip these into the lamb bowl, and repeat
with the remaining vegetables until they are all
nice and brown, adding more oil as you need it.

Once all the vegetables are seared and removed
from the pan, add the wine along with the sugar,
herbs, 1 ts salt, and a good grind of black
pepper. Boil on a high heat for 3 min.

Tip the lamb, vegetables, and whole wheat back
into the pot, and add the stock. Cover and boil
5 min, then transfer to the oven for 1 1/2 hr.

Meanwhile, make the paste. Put all the ingredients
in a food processor with a pinch of salt and work
to a rough paste.

Remove the stew from the oven and check the
liquid; if there is a lot, remove the lid and
boil for a few minutes. Divide between plates,
drizzle over the paste, scatter on the parsley,
and serve.

Source: Yotam Ottolenghi

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