2 lb stewing lamb cut into 1-inch
1 cubes
2 tbsp margerine or butter
2 tbsp olive oil
2 medium onions, sliced
6 oz fresh mushrooms, quartered
1 (2 cups)
1 1/2 cup apple cider
1 tbsp ground coriander
1 tbsp dijon-style mustard
1/8 tsp pepper
8 oz carrots, 1-inch chunks
2 large apples, peeled, cored and
1 sliced
1/4 cup all-purpose flower
1/2 17 oz package frozen puff
1 pastry, thawed
1 egg
1 tbsp light cream or milk
Directions
In a Dutch oven cook lamb, half at a time, in margarine and olive oil
till brown. Add the onions, mushrooms, 1 cup of the apple cider,
coriander, mustard, and pepper. Simmer, covered for 15 minutes. Add
carrots and apples. Cook for 20 minutes more.
Stir together the flour and remaining apple cier. Add to the hot
mixture. cook and stir till thickened and bubbly. Transfer to a
12x7x2-inch backing dish.
Roll pastry to a 12x10-inch rectangle. Cut two 12x3/4 inch strips.
Place each strip on long edges of baking dish. Combine egg and light
cream. Brush tops of strips with egg mixture; cut remaining pastry to
fit top of dish. Place atop pastry strips; crimp edges. Brush pastry
with egg mixture.
Bake in a 400 F oven for 15 minutes.
Servings: 8 servings
Lamb & Apple Pie Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Dutch Oven; Fruit
The History of Recipes
Historians have traced the existance of recipes way back into ancient history, certainly as far back as the Egyptians, and maybe further still. However, in the main part, these early recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As our culinary historical trip moves to more modern times there are two interesting books published in the 14th Century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared for the rich and wealthy people of the period. In the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, such as coriander, basil and rosemary. These new culinary innovations led to a torrent in recipe books, most of which are kept safe in private libraries. Over the following few centuries, the powerful families of Europe competed with each other to serve the most extravagent banquests, and because of this cooks and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down popular recipes of the day. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Lamb & Apple Pie recipe.
