The first competition to find the world’s best Irish Stew was held recently in Sligo, we’ve managed to get hold of her recipe and it certainly looks tasty.
Janet Devin, 45, beat ten finalists to become the world’s first amateur Irish stew champion. Mrs Devin emerged the winner thanks to the marble-sized, glutenfree dumplings that topped her stew.
The main ingredient of mutton was cooked slowly for two hours along with the vegetables. The special ingredient that gave an extra kick of flavour was bundles of herbs – rosemary, parsley and thyme. Dumplings were made from flour, herbs, parmesan cheese and buttermilk, topped with grated cheddar. The hearty dish makes enough to feed five hungry mouths.
Janet Devin’s winning Irish stew recipe:
INGREDIENTS
Stew: mutton, onions, potatoes, carrots, stock, as well as handful of rosemary, parsley and thyme
Dumplings: Flour, mixed herbs, parmesan cheese and buttermilk, and they are topped with grated cheddar cheese
METHOD
1 Coat the mutton in flour, fry briefly in a pan and transfer to round earthenware pot.
2 Add onions, potatoes, carrots, rosemary, parsley and thyme as well as the stock
3 Slow cook at about 140C for up to two-and-a-half hours
4 Blend the dumpling mixture in a bowl until you get a thick consistency and roll to marble size
5 When it is cooked, place dumplings in it, top with grated cheddar and grill for 20 minutes
Enjoy! Please let us know if you have any Irish Stew recipe’s we should know about.
