Reight then Doonifans, its not summat I plan to do often, but Ive just been cooking for me and Amanda and I wanted to share this one with yall... As many of you know, I am not drinking between now and April, so this was a way in which both Amanda and myself could make the most of the leftover ale in the kitchen without it going out of date before my charity dryathlon has finished, and as Guinness West Indies Porter is packed full of iron, its really good for boosting her immune system while its on its arse! Scott Doonicans Special Lamb & Guinness Cobbler Ingredients: 2 tbs virgin olive oil 1 onion roughly chopped 125g smoked streaky bacon 2 garlic cloves finely diced 1 carrot diced A shit-load of lamb cut into 1 inch cubes 1 tbs plain flour Fresh thyme A bottle of Guinness West Indies Porter 1 tbs clear honey 1 bay leaf 1 tbs of Worcester Sauce (or if you’re a Dee-dah use Henderson’s Relish before you start harping on abart it!) Salt & Pepper Cobble-scones: 225g self-raising flour ½ tsp salt ½ English mustard powder 50g butter 125ml milk 25g Parmesan cheese Mekkin’ t’marinade: Place the cubed lamb into a bowl and add Worcester sauce (again, if you are from Sheffield stick the bloody Hendos in and stop bangin’ on abart it!), Guinness (or a nice Tarn alternative is Acorn Brewery’s Gorlovka), fresh thyme and 1tsp of garlic and leave in the fridge overnight if you have the time and patience. Mekkin’ t’snap: 1. Heat a bit of the oil in a large frying pan, add the onion and bacon and cook gently for 5mins. Add a chopped clove of garlic and cook, stirring for 2mins. Transfer onion, bacon and garlic to a casserole, keeping juices in your pan. Add the carrot and cook for 5mins, then transfer to the casserole. 2. Drain the lamb (reserve the Guinness marinade) and toss into the frying pan and cook until lightly browned all over, lightly sprinkling the flour over the lamb as it cooks. 3. Transfer the lamb to the casserole. Stir in the reserved marinade scraping all sediment from the pan. Add the honey and bay leaf and then pour all this into the casserole too. Season with salt & plenty of pepper, cover and cook in the oven at 150⁰C for 2 hours. Mekkin’ t’cobble-scones: Mix flour, mustard powder & salt in bowl. Add butter and rub in until you have fine breadcrumbs. Add milk and mix into a dough. Knead until smooth and roll to 1.5cm thick and cut with a 5cm biscuit cutter. Leave to rest for 15mins. Finishin it off: Remove casserole from oven. Increase temp to 200⁰C. Brush scones with milk and scatter with Parmesan and arrange on top of casserole. Return to oven for 20mins until scones are golden. Serve with veg of your choice. If you’ve done it reight, the lamb should almost melt in your mouth it’ll be that tender. Enjoy Doonifans
Posted on: Sat, 27 Dec 2014 18:17:56 +0000
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