It’s okay if you don’t want to bust out your finest green t-shirt this St. Patrick’s Day. It is the day that marks the death of a saint, but it’s also the day that sees thousands of rowdy, inebriated folk mourning over pints of creamy stout. Sometimes, green beer, though let’s not get into that. So if what you want is a quiet celebration away from the drunks and in the good company of your pals, this is it – a recipe for a hearty Irish stew courtesy of Kenneth Tan, the group chef de cuisine who oversees the kitchen at Molly Malone’s.
What you need
1kg lamb, cut into cubes
50g tomato paste
2 white onions
2 cloves of garlic
4 large potatoes
Salt and pepper to taste
Sear the lamb cubes until brown, then put aside.
Saute onion and garlic in pot until softened.
Add the tomato paste in, stir and heat.
Throw in the Guinness, water and lamb, and bring it to a boil.
Once that’s boiling, add in the potato, salt and pepper. Simmer for 1.5 hours.
Serve with bread
Note about the chef: Kenneth Tan’s career traces back to the days when he trained under Emmanuel Stroobant of Saint Pierre and Kacey Whaitiri-Roberts of The Picotin. Eventually, he moved on to become senior chef de partis at Les Amis before following Kacey Whaitiri-Roberts to the Tadcaster Hospitality team in 2011. He’s now second in command in the family, holding reign as group chef de cuisine.