CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Frances |
8 |
Servings |
INGREDIENTS
1 1/3 |
kg |
Mutton, diced |
4 |
t |
Flour, 4 to 5 |
1/2 |
t |
Salt and freshly ground |
|
|
pepper |
3 |
T |
Olive oil |
|
|
An orange, plus its juice |
|
|
zest of |
570 |
|
Good dry red wine |
1 |
|
Sprig rosemary |
280 |
g |
Self raising flour |
85 |
g |
Butter or lard, diced |
110 |
g |
Devon Garland, Cheddar or |
|
|
other |
|
|
West Country |
|
|
farmhouse cheese |
|
|
Coarsely grated or finely |
|
|
diced |
|
|
Freshly ground pepper |
2 |
T |
Fresh herbs, finely chopped |
4 |
|
Spring onions, finely |
|
|
chopped |
2 |
T |
Plain yoghurt, mixed with |
|
|
70ml |
|
|
cold water |
INSTRUCTIONS
Put the flour and seasoning in a bowl and toss the mutton, a few
pieces at a time, in it. Brown the meat in the olive oil, and then add
the zest, juice and red wine. Bring to the boil, tuck in the sprig of
rosemary, cover and cook at 150C/350F/gas 3 for about 3 hours or cook
it overnight or all day in the bottom oven of the aga. Cheese
topping: Rub the flour and fat together in a bowl and then stir in the
cheese, pepper, herbs and onions. Stir in enough liquid to make a
soft, pliable dough. Transfer to a floured board and knead it lightly.
Roll out to fit the top of whatever ovenproof dish you are serving the
hotpot from, cut into wedges and lay them on top of the stew. Bake at
200C/400F/gas 6 for 15-20 minutes. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”