So that was christmas… or the holidays.. whatever suits you best..x
And you are always left with various things in the fridge so stew time it is..!
Looking through the fridge.. there is celery, collard greens, potatoes, onions, parsnips, swede, carrots.. cabbage..
All at varying yet still a suitable contender status!!
So.. peel.. chop.. add lamb.. and the remains of the knuckle shoulder from the roast..
Roscoff garlic.. stock.. soy sauce.. balsamic vinegar.. wild thyme.. anchovy paste
Stuff into the pressure cooker… 16 minutes…
Lamb stew done to a perfection!!! Served with lebanese bread..And in no time at all… ummm… now have a bunch of stew though… ahem.. x
Am now thinking of recipes for left-over stew.. hmmmmm… x
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Categories: Dinners/Suppers, previous posts
Pats tomahawks 
Three time truffle oil spiked and herbed baked potatoes -ala godson Patrick Starsky and then a roast chicken for a second outing 
Lebanesey kinda number 
lamb methi curry-esque thingy mah jiggy… #pressurekingpro outing 
Cooking with Mr Fitz 
Hi Mr. Fitz. I was interested in your left over stew. It sounds great, specially with the balsamic vinegar!!!
What to do with the left over stew? How about pressure cooking a couple of trotters in half pint of stock or the gravy from the stew (I still have some of the gravy from the roasted lamb I did at Xmas frozen in cubes that you can have if you wish) for about 45 mins. remove the meat and mix with the stew. Press it into a loaf tin or a terrine tin pour over as much trotter gravy as you can, stirring gently to ensure even distribution. Let it cool and put it in fridge overnight and slice it as you need it. (keep one for me)
Jack
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