I hope Bram Stoker isn’t going to turn over in his grave when he sees what I have chosen to make for his 105th Deathiversary (Thursday the 20th April) – deconstructed Irish Stew! It’s not the first time I’ve dabbled with deconstructing a classic recipe for Bram. I celebrated one of his birthdays by making a dessert version of an Irish Coffee.
So how do you deconstruct an Irish Stew? First, you have to have an idea of what deconstruction means in cookery terms. Basically, it is the art of looking at all the ingredients in a recipe, reimagining them in some way, and then putting them together again. The key is to make a dish that reminds you of the original, especially in flavour, and remains true to the essence of the dish. How you do this is where the artistry and the confusion comes in.
With that in mind there are a few ways of deconstructing a stew. I have chosen to stick with a basic stew but have taken the lamb out of the dish. Isn’t that just a vegetable stew? Yes, except I am still serving the lamb but in a different form. My aim is to deconstruct only part of the dish. The essence of a stew for me is a piping hot combination of hearty ingredients cooked to perfection in a tasty sauce. The reason I am taking out the lamb is because I don’t particularly like lamb. The only way I eat lamb is as crumbed cutlets. So, when I thought about making an Irish Stew for Bram, I couldn’t help but think of a dish of piping hot vegetables with succulent and crispy crumbed lamb cutlets served on the side. I hope you and Bram enjoy my reworking of this classic dish.
Deconstructed Irish Stew
Start preparing the lamb cutlets once you have the stew simmering.
For the Irish Stew
2 tablespoons unsalted butter
1 medium onion, roughly chopped
2 medium carrots, peeled and roughly chopped
4 medium potatoes, peeled and roughly chopped
3 tablespoons plain flour
1 cup of Irish beer
1 cup of chicken stock
salt and pepper to taste
Melt the butter in a large saucepan over medium heat.
Add the onion, carrots and potatoes and cook for a few minutes.
Sprinkle the flour over the vegetables. Stir so they are all coated in flour.
Stir in the beer and stock. Add water if needed until the vegetables are just covered.
Bring to boil then reduce heat to a simmer.
Cook for 1 hour or until the vegetables are tender.
Check the liquid level during the cooking process. The vegetables should be covered at all times. Add more beer, stock or water as needed.
Once cooked, taste for seasoning and add salt and pepper if needed.
Keep warm while you cook the lamb cutlets.
For the Lamb Cutlets
1/4 cup plain flour
1/4 teaspoon sea salt
3/4 cup breadcrumbs
6 lamb cutlets, French trimmed
olive oil for shallow frying
Mix flour and salt on a plate. Whisk the egg in a small bowl. Place the breadcrumbs on another plate.
Flatten the cutlets between plastic wrap with a meat mallet.
Working with one cutlet at a time, coat cutlet in flour, shaking off excess. Dip in the beaten egg. Dip in the breadcrumbs, pressing firmly to coat. Repeat with remaining cutlets.
Cover and refrigerate until the stew is ready and is being kept warm.
Pour enough oil to cover the base of a large frying pan. Heat over medium heat.
Working in batches, cook the cutlets for 3-5 minutes each side or until they are golden brown and cooked to your liking.
Drain on paper towels before serving.
If you would like to keep the stew vegetarian, substitute vegetable stock for the chicken stock.