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DOHERTY’S MINCE STEW • 500g Doherty’s Mince – (rolled into individual meat balls in the palm of hand) • 2 large carrots peeled and chopped • 2 onions peeled and chopped • 100g turnip (optional) • 1000g potatoes peeled and chopped • 175ml Beef stock (optional) • 1 litre of water or just enough to cover north west ingredients regional college • Salt & pepper to season Derry~Londonderry • Limavady • Strabane Method 1. Place all vegetable ingredients in a heavy based pan, add the Doherty’s meatballs. 2. Cover with just enough stock or water. 3. Bring to the boil and simmer for 45 minutes to 1 hour or until the stew resembles a thick consistency, when the potatoes are cooked and well broken up. 4. Adjust the seasoning with salt and pepper. 5. Serve hot from the pot with Worchester sauce.

HOME MADE FADGE • 500g cooked, mashed (well drained) • 500g plain flour • 150g melted butter • Salt & pepper to season Method 1. Place cooked mashed potato in a bowl adding the melted butter. Add enough flour to form a stiff dough, mix well. 2. Cup the dough to form a ball. “The Potato Diggers” 3. On a floured surface roll the dough out to by Paul Henry (1876-1958) 1cm thickness. Oil on Canvas 51x41cm (1912) National Gallery of Collection 4. Cut the dough into 4cm squares 5. Fry on a dry griddle until browned on both sides for 10 mins 6. Serve with and eggs and Doherty’s black .

SHIN BEEF BROTH • 500g shin beef bone (with plenty of meat on the bone) • 3 carrots peeled and chopped Notes • 2 onions peeled and chopped • 200g soup celery Doherty’s Butchers first opened up in Derry in 1830. Since then they have become legendary • 1 medium leek chopped in terms of their meat products. Their mince is • 100g Pearl synonymous with Derry, where the women of • 100g lentils Derry have used it for making “Stews” in place of • 2 litres water expensive meat cuts, which were an unaffordable • Chicken stock (optional) commodity. This is one of those Derry recipes • Salt and pepper to season where the women of Derry have improvised in Method uncertain economic times. Many Derry people 1. Sweat off the vegetables in a saucepan, who have emigrated abroad to other countries have tried to replicate the Doherty’s mince add the shin beef. stew, but this dish has never been equalled out 2. Add the pearl barley, lentils and water. of Derry, because of the special recipe James Bring to the boil and simmer for 2 - 3 Doherty Meats use for their mince. This mince hours stirring occasionally. is unobtainable anywhere else in the world. 3. Pick the meat off the bone and serve in Doherty’s black & white pudding is also famous. the soup. Fadge is also a famous Derry word for potato 4. Serve with boiled potatoes with their skins bread, derived from the term “a wadge of bread” on, for that full nutritional meal. later becoming fadge. Shin beef soup has been made in Derry for years INDIAN MEAL BREAD as a very nutritious meal when people could not • 500g strong bread flour afford much else. This broth is very similar to • 500g yellow corn meal Alexis Soyers Famine soup and could possibly • 1 teaspoon baking soda have derived from this. • ½ pt butter milk to bind Indian meal or yellow corn meal (maze) has been • Pinch salt, pinch sugar exported from the Americas since the 1700s, Method being used in Derry up until the 1960s for food 1. Preheat the oven to 220c, gas mark 7. such as bread and baking products. 2. Combine the flour, salt, sugar, baking soda and yellow corn meal together in a bowl. Stir in sufficient buttermilk to make a stiff dough. 3. Turn out lightly floured surface and knead very lightly before shaping into a round north west loaf. regional college 4. Place on a buttered baking sheet and Derry~Londonderry • Limavady • Strabane using a floured knife, slash a cross in the www.nwrc.ac.uk centre. 5. Glaze with egg yolk and water mixed. 6. Cook in oven for 25~30 minutes. To serve Sponsor: cut in slices with butter. James Doherty Meats Londonderry