Irish Food
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IRISH LAMB STEW
Ingredients:1/2 pound thickly sliced bacon,diced
6 pounds boneless LAMB shoulder cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic,peeled and finely chopped
1 Large Yellow Onion peeled and finely chopped
1/2 cup water
4 cups Beef Stock -canned or home-made
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces-use large manly ones!
2 large yellow onions peeled and sliced
3 pounds potatoes peeled,quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme,whole
1 bay leaf
1 cup dry white wine
Garnish-chopped parsley
Instructions:
Saute bacon in large frying pan-reserve fat and bacon.
Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color.Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender. Check for salt and pepper before serving-top with parsley garnish before serving.
1 1/4 lbs. Kale or green Cabbage,
Instructions:B
Place meat back into container, cover and set out on the back porch or in a cool spot-if too warm out place in fridge. Each day for seven days rub the meat with one seventh of the mixture, turn over and re-cover. Leave the liquid that forms with the meat. At the end of seven days place meat and liquid into a big pot -add water to top up and cover the meat and boil until the meat is tender.(a fork should just barely be able to lift up strands of meat-don’t over do it!) Change water adding clean water and boil for another 30 minutes. Then add veg-large carrots,onions, and potatoes- cook until almost done. Add two pints Guinness Stout and boil for another 10-20 minutes.
You can eat this hot or leave to cool overnight-place meat into colander with weight on it and plate or dish under it. Mix thoroughly keeping cold.Stuff into casings making 2 1/2 inch links or pat into small compact pattys.Referigerate over night before freezing.Fry to golden brown.
Grind meat-1/2 medium 1/2 fine add spices and mix very well. Stuff into small casing links or make into compact pattys. Leave overnight in Fridge before freezing. Fry till golden brown.
Instructions:heat butter in skillet brown the beef in batches-set beef asside.St. Brigid’s Day Foods
:
2 cup water,
1 tablespoon olive oil,
1 1/4 pounds peeled and quartered potatoes,
1 tablespoon chopped parsley,
1 cup cleaned and chopped leeks white part only,
1 cup milk,
pinch of ground mace,
salt and ground pepper to taste,
1/2 cup melted butter (use real butter)
1.simmer kale or cabbage in 2 cups water and oil for 10 minutes , drain , chop fine.
2.boil potatoes and water, simmer till tender.
3.simmer the leeks in milk for ten minutes till tender.
4.drain and puree the potatoes.
5.add leeks and their milk and cooked kale.
6.mix. add mace, salt and pepper.
7.mound on a plate and pour on the melted butter.Garnish with parsley.Boxty Cakes:
1/2 pound hot cooked potatoes, 1/2 pound grated raw potatoes, 2 cups flour,
1 teaspoon baking soda,
1 1/2 cups buttermilk,
butter for frying, salt and pepper.
1.drain, peel and mash the hot potatoes.
2.stir in the raw potatoes, flour and baking soda.
3.add salt and pepper to taste.
4.mix well with enough buttermilk to make a stiff batter.
5.Shape into 3 inch patties about 1/4 inch thick.
6.fry on hot greased griddle until crispy and golden on both sides. Makes 12.
Irish Spiced Beef
Ingredients:20 cloves,
2 tsp ground allspice or cinnamon,
6 Shallots,
2 tsp Prague Powder
1Pound Kosher Salt (coarse)
1 tsp black pepper,
three tsp. ground mace,
7-8 lb. beef.
2-3 bay leaves,
ground nutmeg,
Two Pints Guinness Stout.
2. Add finely chopped shallots
3. Rinse beef and place in plastic or glass container(avoid iron).
4.Take 1 seventh of the spice/salt mixture and rub it all over the meat.
Irish White Pudding Sausage
Ingredients: 2 1/2 lbs. medium ground pork butt,
2 1/2 lbs. fine ground pork putt,
5 cups plain bread crumbs,
4 eggs lightly beaten,
8 cloves pressed garlic,
1 tbsp. salt,
3 tsp thyme,
3 tsp.basil,
3 tsp marjoram,
3 tsp black pepper,
2 cups ice water. Irish Bangers
Ingredients:
2 tsp. ground white pepper,
1 tsp ground ginger,
1 tsp sage,
1 tsp mace,
3 oz salt,
6 oz bread crumbs -plain,
10 lbs. fat pork butt(if lean add 1 lb fat back,2 cups ice water.
Dublin Coddle
Ingredients:2 lb pork sausages-bangers,seasoned flour,bacon fat,sunflower oil,2 large onions diced,2 garlic cloves,1 lb lean bacon slices or thinly sliced smoked pork or ham,4 large potatoes thickly sliced/peeled,2 carrots thickly sliced peeled,bunch of fresh herbs to taste,black pepper,hard cider,chopped parsley.
Instructions:dip sausages into seasoned flour and seal in hot bacon fat.
Soften onions and garlic cloves in the oil.Put sausages bacon and onions in large sauce pan with potatoes and carrots and herbs. Cover with cider.Cook over moderate heat for at least an hour-do not boil. Garnish with parsley.Wash down with mugs of Guinness stout and soda bread serves 6.
Beef With Guinness
Ingredients:
1/4 lb. Butter,
1 pound beef chuck cut into 1x2 inch pieces.
1 large sweet onion-sliced thin,
a bouquet garnish of:
thyme, sage, parsley, bay leaf, 1/4 teaspoon salt.
1/4 teaspoon black pepper,
1 cup beef stock,
1 pint guinness stout,
4 medium potatoes(1 lb peeled)
2 tablespoons parsley,
large manly sweet carrots.
2.cook onion in hot fat for 3 minutes-just soffened,return meat to pan add bouquet garni,salt,pepper,stock and stout and bring the mixture to a boil.
Cook stew uncovered in preheated 350 degree oven for about one hour add potatoes and bake e for 45 minutes till all is tender.add salt and pepper to taste. Thicken sauce with butter and flour.Garnish with parsley.
Strawberry Scones
Ingredients:
1 cup strawberries,
2 1/2 cups all-purpose flour(unsifted),
3 tablespoons sugar,
2 teaspoons baking powder,
1/4 teaspoon salt,
6 tablespoons butter or margarine,
2/3 cup milk.
Directions:Preheat oven to 425 degrees Cut strawberries into 1/2 inch
pieces-set asside.In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Stir in reserved strawberries toss well to coat. Add milk all at once. With fork lightly toss together until mixture holds together. With floured hands gently form into ball. On floured board with floured pouring pin roll out dough 1/2 inch thick.Cut dough into 2 1/2 inch circles with floured biscuit cutter.Place on greased cookie sheet.Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones.
Irish Rarebit-
A famous High Tea Savory
Ingredients:
2 tbsps butter or margarine
2tbsps flour
1tsp Dijon mustard
1tsp honey
1/2 cup milk
1/2 cup Guinnesss Stout
1 cup Cheddar cheese,grated
Salt and pepper
Instructions:
Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown.
Remove pan from heat and gradually beat the milk into the roux.Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toast and brown under the grill.
Crubeens!
A Dublin Favorite!
.
Ingredients One fresh pig’s trotter-best with bone in per-person. (there is more meat on the hind ones).
Instructions: Place the trotter in a pan with an onioin,carrot,salt and a few peppercorns, a bay leaf , some thyme and parsley. Cover with cold water, bring to the boil and simmer for three hours. You may also de-bone and dip in seasoned egg and roll in bread crumbs and fry. Eat with Brown Soda Bread and Guinness
Champ
:
Ingredients:
1 1/2 lbs. cooked potatoes,
4 oz scallions,
1/2 cup milk,
salt and pepper,
4 large pats butter.
Instructions:
Peel potatoes and boil the in salted water. Drain and allow them to dry out completely. Trim and wash the scallions. Slice them finely including he green parts and put them in a pan with the milk to simmer gently until soft. Drain scallions and keep the milk. Beat scallions into the potatoes then gradually add the hot milk until you have a fluffy mixture. Season with salt and pepper and make into four servings. Make a mound with a dent in the center for an ample quantity of butter. As you eat the mixture you dip it into the butter in the center. (real butter is best for this!)
A Savory Pie! Bacon and Egg Pie:
Eaten cold or warm at home or on country outings savory pies turn up everywhere as popular dishes.
Ingredients:
2 cups all-purpose flour,
1 level tsp. salt
1/3 cup lard
3-4 tbsps. cold water
rashers bacon (thick sliced bacon-if you can’t get Irish sliced bacon use 12-15 slices of American style bacon.)
6 eggs.
Instructions:
Sift flour and salt into a bowl. Cut up fats and rub
them into the flour. Gradually
add the water mixing it in with a knife until the mixture
forms a ball and leaves the bowl clean. Lightly shape on a
floured board and cut in two pieces. Grease a 10 inch pie
plate, roll out half the pastry and line the plate with this.
Place the rashers like the spokes of a wheel and break an egg into
each space. Roll out the other half of the pastry and carefully<
cover the filling with this. Crimp the edges all around, lightly mark segments with
a knife so that each person gets a rasher and an egg- brush the top with
milk. Place in a preheated oven at 400 degrees for 40-45 minutes.
Mackerel Rolls
Ingredients:
4 long crusty rolls or one loaf French Bread.
12 oz. skinned and filleted cooked mackerel
small carton plain yogurt
chopped waluts 1 medium apple
thyme
mint.
Instructions
Split rolls or loaf lengthwise. Scoop out some of the center.
Chop up bread crumbs on the breadboard with two knives.
Put the bread crumbs in a bowl and mix
in finely chopped herbs and some freshly ground black pepper.
Peel core and quarter the apple- chop it
up finely and fold it into the yogurt mixture. Fill the scooped out rolls
with the mixture and either serve as open sandwiches or put tops on and wrap in foil or plastic wrap for a picnic. From my experience in Cork these are good when made small to go with a good glass of white wine.
Limerick Ham
Ingredients:
One ham-cured and cooked- not a salted country ham.
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups French style mustard (country style coarse if possible)
1 cup Gin
1 cup brown sugar
Instructions
Score the ham to a depth of 1/2 inch on all sides.
Rub juniper berries into the cuts all over
mix the gin,brown sugar and mustard.
cover the ham with the mixture. Bake in a hot oven covered with foil until heated through. Remove foil and bake until skin is crisp. From time to time baste with liquid from bottom of pan.
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