Irish Food

County Cork Irish Stew

--------------------------------------------------------------------------------

8 small Lamb Chops, Thawed
Salt And Pepper
1 TBSP Vegetable Oil
Parsley, Bay Leaves, Peppercorns, Thyme, Rosemary
1 lb Potatoes, 3 To 4 Medium
2 cup Finely Shredded Cabbage
1 med Onion, Chopped
1 lg Leek White, Thin Sliced
12 small White Onions
1 1/2 cup Celery Stalks, Diced
1 1/2 cup Peas
Chopped Fresh Parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

Glazed Irish Tea Cake

--------------------------------------------------------------------------------

-----CAKE-----

3/4 cup butter- room temperature
1 cup Sugar
2 tsp pure Vanilla extract
2 lg Eggs
3 oz Cream cheese- room temperature
1 3/4 cups Cake flour
1 1/4 tsp Baking powder
1/4 tsp Salt
1 cup Dried currants (or dates)
2/3 cup Buttermilk

-----GLAZE-----

1/2 cup Confectioners' sugar, sifted
2 tsp Fresh lemon juice


PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.

FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

Gammon (Hamsteaks) with Whiskey Sauce

--------------------------------------------------------------------------------

4 Ham steaks
2 tsp Finely chopped onion
1 tsp Brown sugar
2 tsp Whiskey
2 TBSP Flour
2 TBSP Butter
3/4 cup Water or stock
Salt or pepper to taste

Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.

Dublin Coddle

This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham has been boiled, or even a ham bone - a light stock cube will substitute.




--------------------------------------------------------------------------------

1lb/ 500g best sausages
8oz/ 250g streaky bacon
1/2pt/ 300ml/ 1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper
(serves four)

--------------------------------------------------------------------------------

Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot

Some of those look good. Thanks. I'll have to get FH to write down his dessert recipe for Sherry trifle. He has yet to make it for me but says it's very good!

Boiling bacon is used alot in Ireland. They cook it like we cook corned beef.I find it less 'stringy' than corned beef and a bit less salty but still flavorable. I prefer it to corned beef. I think you can only get boiling bacon at a butcher's shop.

WICKLOW PANCAKE (IRISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Lg. eggs*
600 ml Milk
4 oz Fresh breadcrumbs
1 tb Parsley, chopped
1 pn Chopped thyme
2 tb Chopped chives or scallions
1 x Salt and pepper
2 tb Butter

* Or six small ones. -- Beat the eggs lightly, then
add the milk, breadcrumbs, herbs and seasonings, and
mix well. Heat 1 tablespoon of the butter in a pan
until foaming, then pour in the mixture and cook over
a low flame until it is brown underneath and just set
on top. Put under the grill to finish. Serve cut
into wedges with a knob of butter on each portion.

Trout Baked In Wine (Irish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rainbow trout (about 2.5 lb)
2 c White wine
Pinch each of herbs*

*Whichever ones you like -- ptein; 3g
Carbohydrate; 113mg Cholesterol; 204mg Sodium

Trimlestown Roast Sirloin (Irish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Sirloin roast
2 fl Whiskey
10 fl Red wine
1 oz Butter
2 oz Flour
Salt and pepper

Preheat oven to 180C/350F. Wipe meat, season and place in a roasting pan.
Place pan in oven and cook for one hour. Add the whiskey and wine to the
pan. Cook for a further hour, basting once more. Remove the roast from the
pan, place on a serving dish and keep warm. Pour off excess fat from the
meat juices, adding water to bring to about 15 oz. Beat the butter into
the flour to form a smooth paste. Add a little of the juices to this and
mix well, then pour onto juices, mixing again, and bring to the boil.
Simmer gently for 2-3 minutes to cook flour. Correct the seasoning. If
the sauce is too thick, add a little more water. Serve separately in a
gravy boat. Jacket or mashed potatoes, and a cooked green vegetable
(possibly broccoli) go well with this, since the sauce is so rich.

TRADITIONAL IRISH STEW

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless lamb shoulder -- trimmed and cut
into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme -- crumbled
6 cups chicken broth
3 pounds boiling potatoes -- peeled and quartered
1 large onion -- finely chopped
1 pound carrots -- peeled and cut into
1/2-inch pieces
6 stalks celery -- trimmed and ribs
cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper
to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add
potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer,
covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into
simmering stew until well incorporated. Simmer stew, uncovered, until
thickened, 3 to 5 minutes, and season with salt and pepper.

Yield: 8 to 10 servings

TEA LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 fl Cold Tea
6 oz Raisins
6 oz Sultanas
10 oz Self-rising flour
7 oz Soft brown sugar
1 Egg

1. Steep fruit and sugar in cold tea ovrnight. Add egg
and flour.

2. Put in a 1 lb. loaf tin and cook for 1 hour 45
minutes at 350F or gas mark 4.

Title: Steak & Kidney Pie with Guinness
Categories: Pies, Mushrooms, Steak, Irish
Yield: 6 servings

2 lb Chuck Steak; trimmed, in
-1.2 inch pieces
12 oz Ox Kidney; Cored and Chopped
1/4 pt Guinness
4 tb Beef Dripping or Lard
2 md Onions; Sliced
3 tb Flour; Liberally Seasoned
2 lg Mushrooms; Sliced
3/4 pt Beef Stock or water
1 Bay Leaf
4 Thyme; Sprigs

MMMMM-----------------------FOR THE PASTRY----------------------------
8 oz Self-raising Flour
4 oz Shredded Suet or Lard
Salt and Pepper
1 Egg yolk; mixed with a
-splash of milk

Place the steak and kidney in a bowl with the guinness and herbs.
Cover and leave for at least 4 hours, preferably overnight. Drain the
meat, reserving the marinade. Toss the meat in the seasoned flour.
Heat 1 tsp of the dripping or lard in a large, heavy pan and gently
fry the onions for five minutes. Remove the onions to a plate, add
more of the dripping to the pan and fry the floured meat in batches
until it's browned on all sides. Return the onions and the rest of
the meat and any remaining flour to the pan. Stir thoroughly, then
add the mushrooms, marinade, herbs and stock or water. Bring slowly
to a simmer, stirring as the sauce thickens, then cover the pan and
cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with
salt and pepper and remove the herbs. Transfer to a deep pie dish,
place a pie funnel in the middle and leave to cool.

To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet
or add the lard, season with salt and pepper and mix lightly with
your hands. Sprinkle in 2 tb of cold water, adding more as you mix
with a knife. As it begins to clump together, use your hands to work
it into a smooth, elastic dough. Leave to rest for five minutes, then
roll out the pastry slightly thicker than normal. Cut a one-inch
strip and lay it around the inside edge of the pie dish. Dampen it
with water, then put the pastry lid in place. Trim and crimp the
edge, knocking it back with the flat blade of a knife so that the
actual edge looks as deep as possible. Make a small steamhole in the
centre and cut some leaves from the pastry trimmings to decorate the
top. Paint the pie lid with glaze. Bake in a pre-heated oven to
200C/400F/Gas Mark 6 for 15 minutes. Lower the heat to 180C/350F/Gas
mark 4 and cook for 30 minutes until the pastry is golden brown.

Spice Bread (Irish)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Cakes
Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Flour
2 ts Baking powder
1/2 ts Baking soda
1 t Mixed spice *
1/2 ts Ground ginger
4 oz Light brown sugar
2 oz Chopped candied peel
6 oz Raisins, plain or golden
4 oz Butter
6 oz Golden syrup **
1 lg Egg, beaten
4 tb Milk

Servings: 8

* Equal parts of cinnamon, nutmeg and allspice. ** Lyons' Golden Syrup,
carried in some fancy groceries. If you can't find it, use Karo golden corn
syrup.

Sift the flour with the soda and baking powder, and the mixed spice and
ginger: then add the brown sugar, chopped peel and raisins: mix. Make a
well in the center. Melt the butter with the syrup over low heat, then
pour into the well in the mixture. Add the beaten egg and milk and mix very
well. Pour into a greased 2 lb loaf pan and bake in a preheated oven at
325 F for 40-50 minutes, or until it tests done. This bread will keep moist
for several days, and actually improves somewhat during this period.

Irish Omelet

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Irish Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large eggs -- separate out yolks
1 large potato -- mashed
1 Squeeze lemon juice
1 tablespoon chives -- chopped
Salt and peppers
1 tablespoon Butter

* Or four large ones. -- Separate the eggs and beat the yolks: add to the
mashed potato, mixing thoroughly, then add the lemon juice, chives, and
salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites
until stiff and stir them into the potato mixture. Cook the mixture until
golden, then run under the broiler to finish and puff it up. Serve at
once.

Title: Cabbage & Bacon (Irish)
Categories: Irish, Vegetables, Meats
Yield: 4 servings

Lg or 2 small Savoy cabbages
8 x Strips bacon
Salt and pepper
4 x Whole allspice berries
300 ml Bacon or chicken stock

Cut the cabbage in half and boil for 15 minutes in salted water.
Drain, and soak in cold water for 1 minute, then drain well and
slice. Line the bottom of a casserole with half the bacon strips,
then put the cabbage on top and add the seasonings. Add enough stock
to barely cover, then put the remaining strips of bacon on top. Cover
and simmer for an hour, until most of the liquid is absorbed.

BEACAN BRUITHE (BAKED MUSHROOMS) [IRISH]

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 x Large field mushrooms
4 oz Chopped onions
4 oz Whole wheat breadcrumbs
4 oz Sausage meat
1 t Chopped sage
1 x Salt and pepper

Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with
melted butter. Fry onions in remaining butter. When tender, mix onion
and butter with breadcrumbs, sausagemeat, herbs and seasonings. Divide
among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4
tablespoons of water into the bottom of the dish, and bake for 15-20
minutes in a moderate oven.

Apple Mash (Irish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Fruits
Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Cooking apples
2 lb Potatoes
1 T Sugar
2 oz Butter

Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and
slice apples. Place in a pot with a tablespoon of water, and the sugar.
Cook until soft. When the potatoes are cooked, drain and mash thoroughly.
Beat in the apples and butter. This mash goes particularly well with
bacon, or fried herring.

Chicken And Leek Pie (Irish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Main dish
Pies Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Shortcrust pastry
Chicken, about 4 lb*
4 x Slices ham steak

>From ???@??? Thu Jan 18 06:56:18 1996
Received: by cln.etc.bc.ca for mkeri (4.1/1.39) id AA21724; Thu, 18 Jan 96
06:38:40 PST
Date: Thu, 18 Jan 96 06:38:40 PST
From: mkeri (Mike Keri)
Message-Id: <[email protected]>
X-Within-Url: http://www.ibmpcug.co.uk/~owls/irish.htm
To: [email protected]
Subject: irish.htm
X-UIDL: 821976838.006

4 x Large leeks, cleaned/chopped
Med. onion
Salt and pepper
1 pn Ground mace or nutmeg
300 ml Chicken stock
125 ml Double cream

*Jointed, chopped and boned.
.
Make the pastry and leave it in a cold place to rest. Meanwhile prepare
the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken,
the ham, leeks and onion or shallot, adding the mace, nutmeg and
seasoning, then repeating the layers until the dish is full. Add the
stock, then dampen the edges of the dish before rolling out the pastry to
the required size. Place the pastry over the pie and press the edges down
well. Crimp them with a fork. Make a small hole in the center. Roll out
the scraps of pastry and form a leaf or rosette for the top. Place this
very lightly over the small hole. Brush the pastry with milk, and bake at
moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp
greaseproof paper when partially cooked if the top seems to be getting too
brown. Gently heat the cream. When pie is cooked, remove from oven.
Carefully lift off the rosette and pour the cream in through the hole.
Put back the rosette and serve. (This pie forms a delicious soft jelly
when cold.)

CRUIBINS (GRILLED PIGS' TROTTERS, IRISH STYLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Brined pigs' trotters
2 x Carrots
Stick celery
Onion
6 fl Wine vinegar
Melted butter
Dried breadcrumbs
1 pn Allspice

Get plain pig's trotters from your butcher and then brine them for 24
hours. Once they've been brined long enough, bandage them with several
strips of cheesecloth, or tie them several times around the short way with
string, since they will try with all their might to fall apart into many
pieces while cooking. Put into a pot with the vegetables, and cover with
water and the vinegar. Simmer gently for 6 or 7 hours. Allow to cool in
the liquid. -- To serve, split the trotter in two the long way and roll in
melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat
slowly under a broiler, or in the oven at 350 F, until hot and crisp on
the outside. Serve with mustard and horseradish for those who like such
things....and LOTS of wet wipes and paper towels.
.
Basic brine for trotters:
.
12 1/2 cups water: 3/4 lb sea salt: 3/4 lb brown sugar: 2 oz saltpeter
(optional): 1 t juniper berries: small piece ungrated nutmeg: 1 bay
leaf: 3 sprigs thyme: 1 t black peppercorns: 4 cloves. Put all
ingredients in a pan, bring to boiling point, skim and remove from the
heat. Let cool. Add trotters, weight down with a very clean stone or
other nonreactive weight, and leave for 24 hours. (The spices are also
optional if you're in too much of a hurry.)