Mexican Irish Stew Fusion Cuisine Recipe

Fusion cuisine is only where special attributes chosen from a couple of food traditions are united to make an entirely new food recipe. It may be ingredients, serving propositions that are fused this way or even cooking techniques. The idea is something which turns lots of folks away, likely because of the name it got a couple of decades past. What occurred was that often the creations were outlandish and conceptually unappealing that fusion cuisine mostly went out of style and became a source of ridicule in lots of powerful quarters. In case you consider it, though, almost every food recipe in the whole world initially came about through a kind of experiment and fusion, meaning in a sense that the principles can not be discounted and left by anyone needing to create new and innovative food recipes completely.

An Irish stew is generally a mixture of lamb in stock with vegetables like carrots, potatoes and onions. This stew recipe does hold true to this notion in a sense but it's spiced up Mexican fashion with all the inclusion of both red and green chillies in addition to some fajitas spice concoction (supermarket purchased). Mexican fusion cuisine and Irish may seem unexpected and improbable but the served stew in this case was certainly delightful.

If this hasn't been done for you by your butcher dice the lamb in to about one inch balls. It's important not to lose any fat as this helps to keep the meat moist and soft as it cooks as well as equals flavour. Do not worry - you'll not be left with greasy bits of meat and it'll render down during the cooking procedure. Slice the peeled onion half and peel and thinly slice the garlic clove. !

Pour in to stew pot or a big saucepan and gently heat. Add the onion and garlic and saute over a moderate heat for a minute or two until the onion bits are beginning to soften and turn translucent.!

Cut off and discard the tops of the chillies before rather thinly slicing. Increase the pot together with the fajitas spice and stir well. Bring back to a simmer, cover and simmer as softly as possible for one and a half hours. !

Wash the potatoes well in scrub and lukewarm water if needed. Carefully remove any "eyes" with the point of a sharp knife however do not pare them unless the skin is so damaged it's needed. Cut every one of them in half on the other side of the manner.

Add the cabbage leaves after the potatoes to the stew twenty minutes before simmering for ten closing minutes and stir through. Attentively flavor (recalling how hot it's going to be) and season with a bit more salt and pepper if needed. If by chance the stew is as cold as you'd like it to be, you may consider including a small Tabasco sauce but do remember to be cautious with this particular stuff as just a couple of drops will make an immense difference to the heat.

Turn the heat off under the pot and leave it to sit down for ten minutes. This really isn't essential but does partially form the equivalent of letting the meat remainder somewhat. Ladle or spoon the stew in to serving bowls or plates and serve immediately, possibly with some fresh crusty bread if wanted.!



Posted on November 28, 2015 at 05:18 AM