St Patrick’s Day may have been yesterday but there’s the perfect excuse to knock back those Guinesses and Irish whisky shots, along with some wonderful Irish stews, for the weekend. Can’t go wrong with this version that with the wonderful bacon flavour and texture that pearl barley brings. Use your celery for the lamb stock (or any other stock base) per this version. Go it cheap with middle neck or scrag cuts, or stick with the stewing lamb chunks as suggested here.
Turnips make a perfect addition to Irish stew or you can use in the traditional Irish side dish of colcannon along with your cabbage. Or your turnips can also go into this double jack stew laced with whisky – guess where the “double jack” is coming from? And on cabbage, do try this corned beef and cabbage recipe, richly infused with stout.
And for the perfect green side (gotta have some emerald on the table right?) use your chard to make this winter greens with bacon butter.
Finish off with a country apple cake – it’s spiced chocolate sponge packed with fruit. For the slightly more ambitious try your hand at making a traditional Irish apple tart. Or an apple custard fool if you think your stomach needs something a little lighter…
Definitely one for the Sunday lunch.
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
This Week’s Bounty
* Sarpo Mira Potatoes, Perry Court
* Turnips, Perry Court
* Carrots, Lincs
* Red Onions, Norfolk
* Celery, Spain
Kohl Rabi, Spain
Swiss Chard, Spain
White Cabbage, Yorks
Items starred (*) above
Bananas, Dom Rep (standard only)
Gala Apples, Kent