The Monkey Tree

A Winter Warmer

Irish Stew... Ingredients 1.25-1.5kg/21⁄2-3lb mutton neck chops or chunks of lamb loin 4 medium onions 4 medium carrots 1⁄2 green cabbage 570ml/1 pint stock or water salt and pepper 4 potatoes 15g/1⁄2oz butter 1 tbsp chopped chives 1 tbsp chopped parsley Method 1. Cut the excess fat from the chops, shred it and render it down in a heavy flameproof casserole. 2. Toss the meat in the fat until coloured. 3. Cut the carrots into quarters and slice the onions into rings and roughly slice the cabbage add to the meat and turn in the fat and pearl barley. 4. Add the stock and season carefully. 5. Simmer gently for approximately two hours, adding the potatoes halfway through. 6. When the meat is cooked, pour off the cooking liquid, de-grease and re-heat it in another saucepan. Check the seasoning 7. Swirl in butter, chives and parsley and pour back over stew. ...and Soda Bread Ingredients 170g/6oz self-raising wholemeal flour 170g/6oz plain flour 1⁄2 tsp salt 1⁄2 tsp bicarbonate of soda 290ml/1⁄2 pint buttermilk Method 1. Preheat the oven to 400F/200C/Gas 6. 2. Put the flours, salt and bicarbonate of soda into a large mixing bowl and stir. 3. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.) 4. Turn onto a lightly floured surface and knead briefly. 5. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet. 6. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.