RECIPES

FROM THE KITCHEN OF INTERNATIONAL EXECUTIVE CHEF EDUARD PEYER

IRISH STEW BRAISED IN STOUT

Agreat comfort food for autumn and cooler days. The beef can be replaced with lamb to make it more authentic. If you prefer the stew with lamb, use a well-trimmed boneless leg of lamb. INGREDIENTS :

• 2 lbs. of Beef Chuck cut in ¾ inch cubes • 4 each peeled carrots, cut in ½ inch chunks • 1 celery heart, cut in ½ inch chunks • 1 white onion, large chunks • 1 small head of white cabbage, cut in one inch squares • ¾ quart of beef or chicken stock • ¾ quart of Stout or any kind of dark beer • 2 to 3 Bay leaves • 1 teaspoon of cracked Juniper Berries • ½ cup of coarsely chopped parsley • Sea Salt & Pepper to taste

PREPARATION OF STEW:

1) Use a Dutch Oven and place the cubed meat on the bottom of Dutch Oven

2) Pour hot water just enough to cover the meat and bring to a fast boil (Blanching) After boiling, rinse meat under cold water until it appears cleaned

FINISH THE STEW:

Clean Dutch Oven and place the blanched meat into the Dutch Oven Add stout and beef stock until well covered Add Bay Leaves and cracked Juniper Season with Sea Salt and Pepper Simmer slowly for approximately one hour Add all vegetables and mix Maker sure meat and vegetables are covered with Stout and beef stock Place covered Dutch Oven into the oven at 350 to 375F Simmer for approximately one hour until meat is tender Check the Meat for tenderness OFTEN!

Serve with creamy Mashers and chilled Guinness Beer and Irish Soda Bread

CHICKEN FRICASSEE WITH MUSHROOMS AND THYME

Recipe for 4 people

INGREDIENTS :

• 4 bone in chicken thighs, remove skin • ¼ cup of Sauvignon Blanc • 1 cup of chicken stock • 1 cup Heavy cream • 3oz of butter • ½ cup All-purpose flour • 1 medium onion, cut in chunks • 2 cloves of garlic, minced • 1 medium carrot, cut in chunks • 3 sprigs of fresh Thyme • 1 tablespoon smoked Paprika • 6-8 medium size fresh mushrooms, cut in quarters • ½ cup fresh carrot sticks about 1 inch long • ½ cup celery sticks about ½ inch long • Some coarsely chopped parsley or cilantro • Salt, pepper to taste

PREPARATION OF FRICASSEE:

Use a skillet or sautoir Melt butter over medium heat Season chicken breast with salt, pepper and smoked Paprika Dust slightly with flour Sauté seasoned chicken thighs until they are slightly brown on each side Remove them to a plate Add chunked onions, chunked carrots, thyme and minced garlic to skillet. Sauté again over medium heat for 3 minutes, add some more butter if necessary. Deglaze with Sauvignon Blanc Add chicken stock, fresh thyme and heavy cream Add the sautéed chicken thighs and quartered mushrooms to the creamy sauce and simmer, covered over low heat for approximately 12 to 15 minutes. Check on sauce consistency and taste. Cook or steam the carrots and celery sticks separately in lightly salted water, then add to the fricassee. Sprinkle with some fresh chopped parsley or cilantro.

Serve with a Rice Pilaf or Risotto.

Wine suggestions: A white Bordeaux or a dry Rosé from Provence