Farmers Markets : Caroline Wright - 7 March 2009 (From Worcester News)

Farmers Markets : Caroline Wright - 7 March 2009

11:35am Monday 9th March 2009 in Farmers' Markets

SHAMROCKS, Guinness, the colour green and misty-eyed reminiscences about the Emerald Isle – yes, St Patrick’s Day is just around the corner and everyone with even the remotest connection to Ireland (and plenty without any at all) will be celebrating this most popular of saints’ days.

On Tuesday, March 17, there will be a profusion of Irish-themed celebrations, mainly involving lots of alcohol, but also with traditional Irish recipes and food being offered by pubs and restaurants.

You can, of course, enjoy the very best of seasonal Irish cooking by heading down to your nearest Worcestershire Farmers’ Market this weekend, or next, and picking up some top quality local ingredients for yourself. In Victoria Square, Droitwich, from 9am until 2pm today, or in Bromsgrove High Street, from 9am until 5pm next Saturday, you will be able to buy most of the ingredients listed in the recipe below, and make yourself this delicious Irish stew.

One of the great stalls selling lamb belongs to farmer Andrew Keysell, of Rochford Country Meats. You can be sure that the lamb you buy will be of the best quality because it will have been looked after from birth on Mr Keysell’s 90-acre farm near Tenbury.

He said: “We have about 90 ewes which produced about 150 lambs last year. They are outdoors all year eating grass. We give them some extra home-grown corn from January just to supplement the grass. Then, after slaughter, they return to the farm for butchery. We try to keep everything in-house. The meat is hung for a week which gives it a wonderful flavour.”

SPECIAL IRISH STEW

Ingredients

15 ml sunflower oil
900g boneless lamb shoulder, cut into 1½ inch pieces
Pinch of salt
1 large onion, sliced
3 carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
950ml water, or as needed
3 large potatoes, peeled and quartered
2g chopped fresh rosemary
100g roughly chopped leeks

Method

Heat oil over medium heat in a large stockpot. Add lamb pieces and cook, stirring gently, until evenly browned.

Season with salt and pepper.

Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for one hour or longer, depending on the cut of meat and if it is tender.

Stir in potatoes, and simmer for 15 to 20 minutes, before adding the leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve hot in bowls.

As they say in Dublin: “An gabh thu tuilleadh?” (Will you have some more?) For more details about Worcestershire Farmers’ Markets go to wfmg.co.uk.