My lovely colleague Joanne Richards is blogging today because I am so busy with the Bird. We have her grandmother visiting us in Calgary for two weeks and they are two peas in a pod which makes me so happy. Here is a picture that my husband took with his Iphone.
Slightly blurry but you can tell that Grandma is totally in love with her grandchild. He sent it to me while I was at the lab for the glucose tolerance test. I had no idea that it would take over 2 hours and was worried since Bird is breastfed and sometimes refuses the bottle. Oma was doing so well that Birdie even fell asleep so when I returned the house was quiet and no screaming baby greeted me.
Joanne is from Liverpool and has an accent to prove it. We always chat and when I get homesick we talk about food. Thank you, Joanne and I will cook her recipe soon because it looks very yummy.
Joanne: Stolen the recipe and instructions from The English kitchen – how I always do it.
My favorite winter comfort food which I always make with New Zealand Lamb, I used Welsh Lamb when I was back in Liverpool but can’t get a hold of that in Calgary unfortunately. Liverpool was part of Lancashire until the 70’s and then the borders changed. If you know Coronation Street you will have heard of Betty’s hotpot’s which are served at the Rovers Return. Enjoy!
1 TBS olive oil
750g diced lamb
2 onions, peeled and sliced
2 carrots, peeled and cut into chunky pieces
1/2 medium swede (rutabaga) peeled and cut into 1 inch pieces
500ml lamb stock
1 TBS Worcestershire sauce
2 sprigs of fresh thyme
750g of potatoes, peeled and cut into thin slices
sea salt and freshly ground black pepper to taste
Pre-heat the oven to 160*C/350*F. Heat the olive oil in a large skillet. Add the meat in batches and fry it until browned on all sides. Remove with a slotted spoon to a large casserole dish (one with a lid) as it browns. Set aside.
Once all the meat it browned and removed from the skillet add the vegetables to the pan. Cook for 3 to 4 minutes, stirring them occasionally. Return the lamb to the skillet and pour over the stock. Add the Worchestershire sauce and season to taste with salt and pepper. Mix it all in well and then carefully pour the mixture back into the casserole dish. Tuck the two sprigs of thyme into the mixture, burying it.
Cover the top of the mixture with a layer of half of the sliced potatoes. Season with salt and pepper and then dot with butter. Finish layering with the remaining potatoes and adding a final dusting of salt and pepper and dot once again with some butter. Put the lid on.
Bake in the heated oven for 1 1/2 hours. Remove the lid and bake for a further hour until the meat is very tender and the „thatch“ is nicely browned in places and tender as well. Serve hot spooned out onto hot plates along with seasonal green vegetables on the side and plenty of crusty brown bread and butter to mop up the delicious juices.