The following recipe was made during the final weekend at the Minnesota Renaissance Festival on October 1 – 2, 2011. This particular recipe (and the farrells) are a favorite at the family’s dinner. I hope you enjoy it too!
2 lbs of lamb stew meat
1/4 cup of butter or oil
1/4 cup of flour
1 lb of sweet potatoes, 1” cubes
2 lbs red potatoes, 1” cubes
1 lbs of carrots, 1” pieces
1 lbs green beans (optional), halved
1/2 lbs onions or leeks, chopped
4 cloves of garlic, minced
2 sprigs of rosemary
2 tsp. Thyme
Kosher salt (to taste)
Black pepper (to taste)
Make sure the stew meat is cut up into 1” cubes. Preheat oil or butter in soup pot. As it heats, coat the meat with flour until browned. Once browned, add enough water to cover the meat, bring stew to simmer for 45 minutes.
While cooking, cut up vegetables. After the meat has cooked for 45 minutes, add the vegetables, spices and herbs. Add more water if needed (should only cover the stew). Continue to cook until vegetables are fork tender. Stew should have a think consistency. Add salt and pepper to taste. Let stew rest off of heat for 15 minutes prior to serving. Serves 6-8 people.
2 cups of mashed potatoes
2 cups of flour
2 TB softened butter
1 tsp of baking powder
3 TB Chopped chives
bacon fat or oil (it tastes a lot better with bacon fat!!)
Mix the potatoes, flour, baking powder, eggs butter and chives together in bowl to form soft dough. Flour your cutting board to continue to work dough so that it bounces back from finger press.
Separate the dough into farrells (quarters) and roll each section out to the size of a small salad plate. Heat oil/bacon fat in fry pan and fry each “patty” until golden brown on each side. While finishing the final side, cut it in to quarters again and serve like biscuits. This is a TRUE Irish dish and is usually served with a stew.
If you want the dough may be rolled out and biscuits may be cut. It is important to press down and lift up to remove the biscuit. If you twist the cutter, the biscuit will not rise properly.