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Ingredientes
- 1Â 1/3 kg Mutton, diced
- 4 tsp Flour, (4 to 5)
- 1/2 tsp Salt and freshly grnd pepper
- 3 Tbsp. Extra virgin olive oil
- Â Â An orange, plus its juice , zest of
- 570 ml Good dry red wine
- 1 sprg rosemary
- 280 gm Self raising flour
- 85 gm Butter or possibly lard, diced
- 110 gm Devon Garland, Cheddar or possibly West Country farmhouse cheese,
- Â Â Coarsely grated or possibly finely diced
- Â Â Freshly grnd pepper
- 2 Tbsp. Fresh herbs, finely minced
- 4 x Spring onions, finely minced
- 2 Tbsp. Plain lowfat yoghurt, mixed with 70ml cool water
Direcciones
- Put the flour and seasoning in a bowl and toss the mutton, a few pcs at a time, in it.
- Brown the meat in the extra virgin olive oil, and then add in the zest, juice and red wine.
- Bring to the boil, tuck in the sprig of rosemary, cover and cook at 150C/350F/gas 3 for about 3 hrs or possibly cook it overnight or possibly all day in the bottom oven of the aga.
- Cheese topping:Rub the flour and fat together in a bowl and then stir in the cheese, pepper, herbs and onions. Stir in sufficient liquid to make a soft, pliable dough. Transfer to a floured board and knead it lightly.
- Roll out to fit the top of whatever ovenproof dish you are serving the hotpot from, cut into wedges and lay them on top of the stew. Bake at 200C/400F/gas 6 for 15-20 min.
