Pirate Cooking with Chef Peg Leg
French peasant stew with lamb, or ‘Paysans Français, Agneau’
Hello all you pirates! Half of our crew are just green with sea sickness. So Captain Awful decided to drop anchor at the nearest port of call. A rest for the crew, and I can restock the larder (fresh supplies).
I was able to get my hands on some fresh lamb meat. turnips, carrots, celery, etc. The storm has basically passed us by. Lift the anchor, and back on our piratical journey we go.
Chef Peg Leg has to make dinner for the crew. Since about a third of the crew are French speakers (Francais Haut Parleures) or whatever, the supper will be with them in mind.
Paysans Français, Agneau! In English it’s French peasant stew with lamb! I will be cooking for eight. You can always double or triple the recipe, depending on how many pirates that you have to feed.
Just a quick note: I will be using turnips. They were the old world potatoes so to speak. They don’t melt like potatoes. Also they absorb all the flavor from the stew.
So let’s get started.
Get that wood burning pirate stove going. Yes I know, the ship is pitching back and forth. Just suck it up!
Large stock pot
Large frying pan
4 pounds of lamb, cut into chunks
8 turnips, peeled and cut into chunks
3 yellow onions, chopped
12 carrots, washed, no peeling. Slice into chunks
Large bunch of celery. Sliced into chunks. Also use the leafy part
3 tablespoons of chopped garlic
6 bay leafs
Large handful of sweet basil
2 quarts of chicken stock
Olive Oil, to saute the lamb, onions and garlic
Salt and pepper to taste. Stir and taste!
About this time, I’m having my third glass of wine
Put the pot on the stove with some water in it, about a third full. Bring to a boil.
Put the large frying pan on the stove. Add olive oil, add the lamb meat. Sear on all sides to a golden brown. Add the onions and garlic. Saute till the onions are translucent. Stir, so that they do not burn.
Add all of the ingredients to the pot. Meat, onions, garlic etc. Plus all the vegetables and herbs. Should have a good simmer for about two hours. Stir and taste. When the lamb meat is really tender, it’s time to serve dinner.
The Pirates are ready for dinner. Serve the stew in large bowls. With sliced baguette and butter, and some really cold dry white wine. As always, some greens with fruit and cheese. More wine, then tell some naughty jokes!
So, Bon Appetit. Chef Peg Leg lives to cook another day!
Spoiler alert! Captain Awful will be having eight at the captain’s table. He’s Swedish! Guess what I will be cooking?
Barnard Street Tattler 