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  • Hi there.

  • I'm Stephen and I'm David, and where the happy pear.

  • We're from Greystones County Wicklow Ireland, and today we're gonna cook for you

  • an Irish Root Veg stew with a

  • kale, Kokan and mash. Okay, so first thing I'm gonna do

  • is that I'm gonna get my potatoes on the boil so I'm just using

  • simple. These are quite waxy potatoes

  • they're called. And you know why we didn't peal them? The main reason why we didn't get it because

  • most amount of nutrients in spuds

  • are in the skin. So now the potatoes for our Kokan are cooking,

  • it's time to start our stew. So I'm just going to add two tablespoons of oil

  • into the pan. So I'm going to start with the red onion.

  • So why are you using red onion Dave? Well Steve, I'm using red onions just because I like the

  • colour.

  • So use whatever kind of onions you want.

  • So now I'm just going to chop four cloves of garlic

  • to get that really base flavour going on.

  • So now we're going to pop in our carrots and parsnips. I'm gonna

  • I'm going to slice them up really nice and fine. The carrots

  • are the longest thing to cook in this dish. Next up we're gonna hack up the parsnip

  • again, I didn't peel it.

  • Most amount of nutrients are in the skin. Beautiful. So now I'm just going to add a teaspoon of salt.

  • Got a couple of bay leaves. In they go, and then we're going to add thyme in.

  • thyme. Irish stews are generally quite herby, so

  • get your thyme and we're just gonna take the leaves off the stem of it now.

  • So now, get your leek. Again, same in England and Ireland - most people just use the white of the leek,

  • whereas in Spain they typically use the green of the leek. We're going to use

  • all of the leek. All of the leek. Again, hack the backs off,

  • give it a really good clean, because leeks can be quite manky. And again,

  • I normally split her down the middle like that. Flap her out.

  • And then I kinda like some chunks in my leek. Here, we go

  • in goes, ze leek.

  • Now in goes the rest of the green of the leek. Woaah.

  • OK, so in our version of this veggie stew,

  • we're using white wine to just give the sauce a bit more

  • depth of flavour. Just get some sweetness in. Just really kinda get those root

  • vegetables sweetness of them coming out.

  • Oh, that's a lovely sound. So I put in about a hundred millilitres of white wine

  • and again that's just to really kinda lift those bases root veg to get that sweetness coming out.

  • Really accentuate and get a more syrupness to the sauce.

  • Okay, so now we're just gonna get our stock on. Gonna get our stuff together

  • So I'm just using a traditional veggie stock

  • You know in an ideal world you'd make your own veggie stock, and you'd have

  • 12 hours sleep. But this, this is a 30-minute dish, so we're going to knock it out quickly.

  • It's like a litre of veggie stock that I just added in.

  • So now we're going to add our lentils.

  • We've rinsed them and drained them already, so

  • in they go to the party. Welcome to the party lads.

  • So the last thing I've got to do is add three tablespoons of tomari.

  • It kinda works instead of Worchester sauce or something like this in stews,

  • Okay, so now we're going to turn it up high, and bring it to

  • the boil and then leave it to simmer for fifteen minutes. Just so the carrots and the parsnips

  • are properly cooked.

  • and that's it, it's really simple. Okay so when the lentil stew is cooking I'm just going to finish our Kokan

  • and mash.

  • So our potatoes at this stage are well and truly boiled. I'm just going to knock them off the heat.

  • And I'm gonna drain them and rinse them. Hello boiled potatoes. So Kokan,

  • very traditional typical Irish dish. It's pretty much

  • boiled potatoes, mashed spud and the powerful like kale.

  • The tremendous beast that is kale. So in goes our 150ml

  • of milk milk. I just got oat milk. Use whatever kind of milk.

  • So our kale. I've just got a good handful of kale.

  • Take the kale off the stem and then we're just going to chop it up nice and fine.

  • Looks like loads, but wait till you see it'll disappear with the heat of the spud.

  • So not cooking it either. So now we've got scallions. We've just got a whole bunch of scallions.

  • and once again, like the leek we're just going to use the whole length of the scallion.

  • In goes the scallion

  • And now we're just going to mix the whole thing up.

  • Okay, so now we're going to season it with a bit of salt and black pepper to whatever your taste is,

  • I'm putting in a base. Half a teaspoon or so, and the black pepper you know just at a good

  • pinch. The black pepper's just going to add a

  • little bit back of the throat heat. So now we're going to season the stew, and

  • we're gonna chive it up, add a bit of chive, a bit of garnish, and play it up and ready to go.

  • So most important thing with seasoning dishes just get down and taste and

  • people say

  • I don't know how to season, but it's like

  • right, it tastes really nice. Kind of nice well-developed saltiness,

  • but it does need a little bit of black pepper I think for my palette, so I'm just going to add a little pinch of

  • black pepper.

  • But with seasoning your dish, it's just to kind of get familiar with

  • if it doesn't gonna take trying to get that balance make the dish

  • taste a bit more balanced. About a little black pepper. We're gonna garnish with

  • chives.

  • Because, traditionally an Irish stew would be parsley. A curly parsley.

  • If you like parsley - whack it in. If you don't like curly, use flat parsley.

  • If you don't like that

  • we're using chive. Again, just because it goes well with the leeks.

  • Irish stew with Kokan mash took about 30 minutes to make, super healthy, high

  • in fibre, low in fat,

  • low in calories. Great for filling you up.

  • Like a belly hug.

  • Okay so here's our Irish veggie stew. Really tasty, super fantastic,

  • for more Food Tube videos just click over here, and to watch more of our videos just click

  • over here.

  • Lets give her a taste.

  • Mm, genius

  • Total belly hug. Really, really comforting. Great one to have on a cold rainy

  • night.

  • It tastes like being under a duvet,

  • and you can hear the rain and the wind outside. That kind of feeling.

  • Thanks a million for watching this video we've got loads more healthy tasty

  • recipes over on our channel right now.

  • Just like this epic Nutella recipe. It has only four main ingredients and it

  • sugar, dairy and gluten free.

  • We've got an amazing healthy emerald green smoothie to celebrate Saint

  • Patrick's Day

  • over on Drinks Tube. Click on the link below to check it out.

Hi there.

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B2 JamieOliver stew black pepper kale irish veggie

Irish Stew with Root Veg | The Happy Pear

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