My second entry for the Baafta Competition, for details see welsh lamb is Irish Stew with a Rice Crust. This is for the Midweek Masterpiece category which should be ‘ The best everyday use of Welsh Lamb. Dishes should appear home-made, traditional and tasty.’
To make Irish Stew with a Rice Crust you will need:
400g diced welsh lamb
1 pint vegetable stock
300g potatoes (peeled weight)
1 tablespoon tomato puree
salt & pepper
For the crust:
200g cooked weight cold boiled rice
1/2 pint of milk
25g melted butter
2 eggs (separated)
200g SR flour
1 teaspoon baking powder
1/2 teaspoon salt
You start by thinly slicing the onion and put this in a saucepan with the stock. Bring to the boil and cook for 10 mins.
While this is cooking thinly slice the potatoes, then add to the onions with the diced lamb and tomato puree. Cook for another 10 mins then season to taste and leave to cool. It should look something like this:
To make the crust:
Mix the cooked rice with the milk and blend as smoothly as you can. You can use a food processor or just press hard with a wooden spoon. Don’t worry if it seems to be lumpy.
Beat in the melted butter, then the egg yolks. Next add all the dry ingredients (flour,salt, baking powder) and beat well to get a thick batter.
Whisk the egg whites until stiff, then fold into the batter mix. Pour on top of the meat and it should look like this:
Bake in the oven for between an hour and one hour 10 mins. Starting at gas mark 6 (400F/200C) for the first 20 mins then reduce heat to gas mark 4 (350F/180C) for the remaining time.
This recipe will serve 4 very hungry adults or 6 less greedy ones. I would serve it with lots of green vegetables.
This is a real winter warmer meal. The crust is a cross between a cobbler and a dumpling and the lamb will melt in your mouth. We think it’s delicious, let me know if you try it!