| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Frances, Bissell’s, Kitchen |
8 |
servings |
INGREDIENTS
| 1 1/3 |
kg |
Mutton; diced |
| 4 |
ts |
Flour; (4 to 5) |
| 1/2 |
ts |
Salt and freshly ground pepper |
| 3 |
tb |
Olive oil |
|
|
An orange; plus its juice , |
|
|
; zest of |
| 570 |
ml |
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 |
tb |
Fresh herbs; finely chopped |
| 4 |
|
Spring onions; finely chopped |
| 2 |
tb |
Plain yoghurt; mixed with 70ml |
|
|
; cold water |
INSTRUCTIONS
CHEESE TOPPING
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.
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