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COMMONERS ROYAL BANQUET

Wednesday April 27th, 2011
COMMONERS ROYAL BANQUET

1ilb braising steak diced.
1lb pork belly diced.
2lb chicken drumsticks.
1lb lamb shoulder diced.
1 turkey leg boned and diced.

4 large onions 2 slice, 2 chopped into chunkks
6 large unpeeled carrots topped and tailed and cut in half
4 large unpeeled baking potatoes cut lengthways into chips
6 broad beans cut into quarters
2 cups of frozen peas
1 cauliflower cut into florets and the core diced
1 tin or pack of peeled chestnuts

1 pint of ale.
2 tablespoons of English honey.
1 teaspoon of cayenne pepper.
2 cups of barley.
4 twigs of fresh rosemary.
2 tablespoons of dried basil.
Salt and pepper.
Lard
Butter

Put all the meat in a roasting tray with the barley and sprinkle with salt and pepper. Stir together well before placing in a hot oven for ten minutes. Remove from the oven and turn down the heat. Add the dried basil, sliced onions, cayenne pepper, and rosemary and stir together. Warm the honey so you can drizzle it over the meat then add half the ale cover with foil and place back in the oven for an hour.

In the meantime heat a baking tray on the hob with a good chunk of lard and butter. When it begins to sizzle put all the vegetables, including the chunky onions and chestnuts in and stir well until reasonably coated. Cover with salt and pepper and leave to stand.

When the hour is up. Remove the meat, uncover and stir well. Add the rest of the ale and turn the oven up to medium hot. Once warmed up place the tray of meat and the tray of vegetables back into the oven for thirty to forty minutes. Drain the meat juices to use as gravy and serve piping hot with beer and crusty brown bread!
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Comments (1)
12/05/2011 @ 6:05 am
banquet
I saw many banquet halls,in my life . But some month ago i join my friends engagement party in Richmond hill country club.This clubs banquet hall are awesome . our friend circle like this banquet hall.
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