Wade Murphy is cooking up this Easter dish on the Today show and he, and his wife Elaine, are in flying form after winning two awards for their Adare restaurant 1826, which won Best Restaurant and Best Chef for Wade.

Ingredients

Prep time: 2 hours

Stew Ingredients:

  • 700g lean lamb neck fillet - cut into chunks
  • 2 tablespoons flour
  • 3 tablespoons rapeseed oil
  • 1 onion - peeled and chopped
  • 2 carrots - peeled & cut into 1inch pieces
  • 1/2 turnip - peeled & cut into 1 inch chunks
  • 2 sticks celery - cut into 1 inch chunks
  • 1 clove garlic - crushed
  • 300ml chicken stock
  • 300ml red wine
  • Sprig thyme
  • Sprig Rosemary
  • 2 bayleaves
  • Chopped parsley for garnish
  • Salt and pepper

Dumplings:

  • 150g self raising flour
  • 75g vegetable suet
  • 32g grated mature sheep cheese
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 110mls ice cold water
  • Salt and pepper


Method

Prep time: 2 hours

Stew Ingredients:

  • 700g lean lamb neck fillet - cut into chunks
  • 2 tablespoons flour
  • 3 tablespoons rapeseed oil
  • 1 onion - peeled and chopped
  • 2 carrots - peeled & cut into 1inch pieces
  • 1/2 turnip - peeled & cut into 1 inch chunks
  • 2 sticks celery - cut into 1 inch chunks
  • 1 clove garlic - crushed
  • 300ml chicken stock
  • 300ml red wine
  • Sprig thyme
  • Sprig Rosemary
  • 2 bayleaves
  • Chopped parsley for garnish
  • Salt and pepper

Dumplings:

  • 150g self raising flour
  • 75g vegetable suet
  • 32g grated mature sheep cheese
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 110mls ice cold water
  • Salt and pepper

Elaine and Wade Murphy after winning two Munster awards for 1826

Method:

  1. Toss the lamb meat in flour and season with salt and pepper. Shake off excess flour. heat 2 tablespoons of rapeseed oil in a casserole dish and fry the lamb in batches till browned all over. Remove the lamb and add 1 tablespoon of rapeseed oil to the dish.
  2. Add the onions and garlic and fry till softened but not brown. add the carrots, celery and turnips and lightly brown. Add the lamb. Pour over the wine and stock and bring to a simmer.
  3. Add the thyme, rosemary and bay leaves. Season with a little salt and pepper. Turn down to a simmer and cook for one 1/2 hour or until the lamb and vegetables are tender.
  4. To make the dumplings mix all the ingredients together in a bowl. Do not knead the dough as it will cause it to be too dense. Form 12 even sized balls and 15 minutes before the lamb is cooked, place the dumplings in the stew and allow to simmer. The dumplings will puff up and almost double in size.
  5. If you don't want to use dumplings just make some mash or boil some seasonal potatoes.
  6. Ladle the stew into serving bowls. Sprinkle with chopped parsley and serve.

    Happy cooking!