Welcome to Ireland! I must say, this is the first country I would choose to visit, if I could go anywhere. There is something that fascinates me and draws me here, and has since I was very young. Perhaps it's the "happy music", or the green everywhere, I don't know. Someday, I will get to go, and I'm sure I'll enjoy every minute! According to Google, Ireland has a population of 5.01 million people, and the capital is Dublin. Another fun-fact is that Ireland has been named the most charitable country in Europe! Just another reason to visit! Their national dish is...
Irish Stew!
I suppose in Ireland, they just call it "stew"...My mom had this meal at a restaurant recently, and loved it, so we decided to try it while we were visiting with family. It certainly didn't disappoint! But, I get ahead of myself. We made mashed potatoes to go with the stew; the recipe didn't call for that, but this is how it was served at the restaurant. We also made Irish Apple Cake for dessert. Here's what I did:
IRISH STEW
2 lbs stew meat
1/4 C gluten free flour
2 tsp salt
1 tsp pepper
2 tbsp olive oil
8 golden potatoes, quartered
8 carrots, sliced
2 tbsp butter
1 onion, diced
6 garlic cloves, minced
50 oz beef broth
6-8 oz (depends on can size) tomato paste
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 tbsp cornstarch added to 2 tbsp cold water
4 sprigs fresh thyme
1 tsp parsley flakes
2 bay leaves
- Cut the stew meat into bite-sized pieces and place in a gallon-size resealable bag.
- Add the flour, salt, and pepper to the bag, close, and shake until meat is coated in flour mixture.
- Heat olive oil in a heavy-bottom pot over medium-high heat.
- Add meat, and brown on all sides.
- While meat is browning, add the cut potatoes and carrots and place at the bottom of a crock pot.
- When the meat is browned, layer the meat on top of the potatoes and carrots, but leave the juices in the pot.
- Return the pot to the stove top and add the butter.
- Melt the butter on medium-high heat, and add the garlic and onions. Saute until fragrant.
- Stir in the beef broth, tomato paste, red wine vinegar, and Worcestershire sauce.
- In a small cup, combine the cornstarch and cold water, mix until smooth, and add the mixture to the pot.
- Pour the contents of the pot into the crock pot.
- Add the thyme sprigs, parsley, and bay leaves.
- Cook on low for 8 hours.
- Serve on top of mashed potatoes.
- Enjoy!
IRISH APPLE CAKE
Cake
1/2 C butter, room temp
1/2 C butter, room temp
1/2 C sugar
2 eggs
3 tbsp heavy cream
1 1/4 C gluten free flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
2-3 Granny Smith apples, peeled and thinly sliced
Streusel Topping
3/4 C gluten free flour
1/4 C gluten free oats
6 tbsp cold butter, cut into small pieces
1/2 C sugar
Custard Sauce
6 egg yolks
6 tbsp sugar
1 1/2 C cream
1 1/2 tsp vanilla
- Preheat oven to 350 degrees.
- Grease a 9 inch springform pan.
- Make the custard sauce ahead of time:
- Bring the cream to a simmer over medium heat.
- Meanwhile, whisk the yolks and sugar until well combined.
- Drizzle a little bit of the hot cream into the egg mixture while mixing.
- Add a little more of the hot cream into the egg mixture, mix, and then add the egg mixture back into the pan of hot cream, stirring constantly, until the mixture coats the back of a spoon. (The mixture will not be thick like pudding - it will get thicker as it sets and cools.)
- Stir in the vanilla.
- Pour the custard through a sieve into a heat-proof container, and put in the fridge until completely chilled.
- Make the streusel next.
- Blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture is a coarse, crumbly texture.
- Place mixture in the fridge.
- Make the cake last.
- Cream together the butter and sugar until light and fluffy.
- Beat the eggs into the butter mixture, one at a time.
- Whisk together the flour, baking powder, cinnamon, and salt.
- Fold the dry ingredients into the butter/sugar mixture, and add the cream.
- Spoon the batter into the prepared pan, and smooth out evenly.
- Top with the sliced apples in an even layer, then the streusel topping.
- Bake for 50-60 minutes, until a toothpick comes out clean.
- Let it cool in the pan for a bit before removing.
- To serve, slice as you would any cake, and drizzle with the custard sauce.
- Enjoy!
The verdict? This was a favorite. I mean, wow. The stew was very flavorful. It had a deep rich taste that eaten by itself was a little too rich. I think the mashed potatoes really helped in that regard. It was perfect for a cold day! The apple cake was surprising. I typically am not a fan of cake, and gluten free cakes are just not super. The cake was not your typical sweet cake - it was more of a spice cake, and it was the custard that brought the sweetness. The custard really made this cake yummy. It also helped the cake from being too dry.
We ended up making this stew a second time, and that time I left out the potatoes and didn't make the mashed potatoes. I think the stew really does need the potatoes and the mashed potatoes, but I would cut back on the potatoes in the stew if eating it with the mashed potatoes. But make this stew. It was seriously good!
ME
Taste of Irish Stew (1 is terrible, 10 is amazing): 8
Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0
Flavor (1 is no flavor, 10 is packed with flavor): 8
HANDSOME HUSBAND
Taste of Irish Stew (1 is terrible, 10 is amazing): 8
Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0
Flavor (1 is no flavor, 10 is packed with flavor):9
ME
Taste of Irish Apple Cake (1 is terrible, 10 is amazing): 7
Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0
Flavor (1 is no flavor, 10 is packed with flavor): 6
HANDSOME HUSBAND
Taste of Irish Apple Cake (1 is terrible, 10 is amazing): 6
Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0
Flavor (1 is no flavor, 10 is packed with flavor): 5
I loved this country. Hopefully Egypt will be just as good!
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