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Huey's Irish Stew With a Touch of Paris

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.5104
Energy (kCal)221.06
Carbohydrates (g)51.4594
Total fats (g)0.9912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 200ºC. | 2. Place the cubed lamb necks in a large pot and cover with water. | 3. Add all the vegetables to the pot, and season to taste. | 4. Tie the spices in muslin and add to the pot. | 5. Bring the pot to the boil, then tightly cover with both foil and a lid, and place in the oven. | 6. Cook for 50-60 minutes, or until the lamb is tender. | 7. Meanwhile, place the potatoes on a baking tray in the bottom of the oven, and cook until they are tender. Remove and allow them to cool enough that they are easy to handle, then peel and roughly mash them. | 8. Add the mash to the pot and mix thoroughly. | 9. Serve the stew sprinkled with parsley and with plenty of crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb neck 3 -4 can cubed - - - -
    carrot 1 peeled diced 52.48 12.2624 1.1904 0.3072
    celery rib 2 diced - - - -
    onion 1 peeled diced 60.0 14.01 1.65 0.15
    leek 2 washed diced 108.58 25.186999999999998 2.67 0.534
    spring onion 6 diced - - - -
    salt - - - -
    pepper ground - - - -
    black peppercorn 8 - - - -
    juniper berry 6 - - - -
    star anise 2 - - - -
    floury potato 4 -6 scrubbed peeled - - - -
    parsley chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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