Monday, 8 May 2017

Tuesday Food Blog - Seasonal stuff

It's may. The chefs in the country will tell you that asparagus, Jersey Royals and lamb are in season.



  • 2 teaspoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 455g lamb, cubed
  • Jersey Royals potatoes, cubed
  • 1 sweet potato, cubed
  • 450g baked beans
  • 1 tablespoon ketchup
  • 1 tablespoon barbecue sauce
  • 1 tablespoon prepared mustard
  • 2 teaspoons dried onion soup mix
  • 2 teaspoons seasoned salt
  • 1 teaspoon steak seasoning
  • 90g pearl barley



Cooking time : Until the meat is tender.

  1. Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the lamb meat, and quickly brown the pieces on all sides. Stir in the Jersey Royal potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt and steak seasoning and pour in enough water to cover. Bring the mixture to the boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
  2. Stir in the pearl barley and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

This Jewish Cholent recipe could easily be made with lamb and served with asparagus sauteed in butter and would truly be in season.

God Bless