It was a dark and stormy night. The revolutionary decided to make another one of her stew recipes, this time using lamb and red wine found on page 180 of the Food Revolution manifesto. She fought the Sunday crowds at the store and bought the ingredients. She thought it might be a good idea to involve her trusted second-in-command this evening for the cooking adventure. She directed him to peel and chop the carrots while she stood across from him at the counter island and chopped the celery and the onion. She had him peel and cut the potatoes to make a mashed potato topping for a "cottage pie finish" (pg. 187). She realized that the lamb she had bought contained bone so her faithful follower did the de-boning. She had him fetch the red wine and uncork it. They piled the various freshly chopped vegetables into the dutch oven, sauteing them until the kitchen filled with a delicious aroma. She added the lamb and wine while he was told to get the flour for her out of the pantry and the rosemary out of the refrigerator. They added those last two ingredients and gave the stew a final stir. As he watched her put the lid on her creation and slip it into the oven, he looked at his revolutionary hero and said…
"For being a revolutionary, you sure do sound like a dictator."
Recipes cooked: 20
Recipes left: 153
Days left: 314
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any chance you could link to the recipe(s)? I'd love to try this one!
ReplyDeleteThis is tricky. For most of the recipes in the book, they have them on the website and with the US version too. They don't have it for this one which is why I hadn't linked before. Below is the link for the UK version and below are the ingredient measurements for US.
ReplyDeletehttp://www.jamieoliver.com/recipes/beef-recipes/beef-and-ale-stew-1
For each stew you'll need:
2 stalks celery, 2 med onions, 2 carrots, olive oil, 1 heaped tablespoon all-purpose flour, 1 14 oz. can of diced tomatoes, sea salt, black pepper.
Here are the amounts for the two I've done so far:
Beef & Ale: cooks 3 hours, 3 fresh or dried bay leaves, 1 lb. diced stewing beef, 2 cups brown ale, Guinness or stout.
Lamb & Red Wine: cooks 2 1/2 hours, 3 sprigs rosemary, 1 lb. diced stewing lamb, 2 cups red wine