Traceus Project February Newsletter!
Here is an extract of the monthly newsletter for our Traceus project, for the month of February which was headlined by us here at DCU.
For those who are unfamiliar with our Traceus project have a look here.
The TRACEUS platform is being finalised, and will be ready in the beginning of March.
We are also glad to be welcoming two more partners in France and Spain, who are motivated and looking forward to the project.
The French partners continue to promote the project on social media though innovative and engaging quizzes on food. Don't forget to follow us on Instagram and Facebook.
Volunteers in our TRACEUS project
Our volunteers are more motivated than ever to help out and help build the project. One of our own Brenda has said that she wanted to join and help the project to help preserve cultural heritage.
“I love the idea of compiling a record of old recipes and the recollections that go with them. Food, like music from your teenage years, can evoke such lovely memories of good times in the past. But it’s not just about looking back, looking to the future is just as important...so I’m nervous but pushing myself to learn the new recording skills that will be needed too.”
It is very important to us to support all the people that are willing to learn to make sure this project is successful, so we would like to thank all the volunteers working on this project, from everywhere around Europe."
Following in the TRACEUS spirit, here is a lovely Irish recipe for traditional stew loved by generations past and I'm sure many to come.
Find the full newsletter here.
Traditional Irish Stew Recipe
2 tablespoons vegetable oil, divided
1 pound lamb cutlets or mutton (bones removed, cut into 2-inch/5-centimeter chunks), divided
2 pounds potatoes (peeled and cut into quarters), divided
1 cup roughly chopped carrots, divided
1 cup roughly chopped onion, divided
1 cup finely sliced leeks, cleaned and divided
2 tablespoons all-purpose flour
3 cups dark beef stock (1 1/2 pints)
2 or 3 cabbage leaves, thinly sliced, optional
Salt, to taste
Pepper, to taste
Step by step process:
Gather the ingredients. Preheat the oven to 350 F/180 C/Gas Mark 4
In a large frying pan, heat 1 tablespoon of the oil until hot but not smoking. Add half of the lamb pieces and brown all over by turning in the hot oil.
Remove the lamb pieces with tongs and place them in a Dutch oven or ovenproof stockpot.
Cover with half of the potatoes, half of the carrots, half of the onion, and half of the leeks.
Add the remaining oil to the frying pan and heat. Add the remaining lamb and brown all over as before and add to the Dutch oven.
Cover with the remaining potatoes, remaining onion, remaining leeks, and remaining carrots.
Add the flour to the still-hot frying pan and stir really well to soak up any fat and juices. Cook over low heat for 3 minutes.
Add the stock a ladle at a time and mix until you have a thick, lump-free sauce. You will not add all of the stock.
Pour this sauce over the lamb and vegetables
Add the remaining stock to the Dutch oven, cover with a tight-fitting lid, and cook in the preheated oven for 1 hour.
Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.
Season with salt and pepper to taste. Serve piping hot and enjoy.