Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Alnwick Stew

Pot Meals

Layers of cubed bacon fore-hock or end collar, onions, potato slices, mustard and bay.

Original Receipt from of July 5, 2007 at northumberlandgazette.co.uk

Alnwick Stew
900g piece gammon
25g butter
3 onions, chopped
2 tsp dry English mustard
4 large waxy potatoes, peeled and cut into slices the thickness of a 1 coin
2 Bay leaves
1 litre hot vegetable stock
handful flat-leafed parsley

Place the gammon in a large pan of cold water and bring to the boil. Remove the gammon and discard the water.
When cool enough to handle, cut the meat into 2cm cubes.
Melt the butter in a heavy-based pan.
Put half the onions in the bottom of the pan and season with black pepper and a little mustard powder.
Layer half the gammon on top, seasoning again, then top with half the potatoes and a bay leaf.
Repeat with the remaining ingredients: Onions, mustard, black pepper, gammon, potatoes and bay leaf.
Pour in enough stock to reach just below the top layer of potatoes.
Bring to the boil and simmer gently for one hour until the meat and vegetables are cooked.
Spoon into shallow bowls and sprinkle with chopped parsley.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk