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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”

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