YE OLDE IRISH KITCHEN
Hi there, glad you could make it!!! C'mon in and have a seat.....soup (among other things) is on.
YE OLDE IRISH KITCHEN
Hi there, glad you could make it!!! C'mon in and have a seat.....soup (among other things) is on.
CODDLE
Ingredients:
4 bacon rashers
1 tablespoon vegetable oil
2 large onions, chopped
2 garlic cloves, crushed
8 large pork sausages
4 large potatoes
1/4 teaspoon dried sage
1 1/4 cups chicken stock
2 tablespoons chopped fresh parsley
salt and ground black pepper
soda bread, to serve
Serves 4
1. Preheat oven to 350F. Cut the bacon into 1" strips.
2. Heat the oil in a frying pan and fry the bacon for 2 minutes. Add the onions and cook for another 5-6 minutes until golden. Add the garlic and cook for 1 minute, then remove from the pan and set aside.
3. Add the pork sausages to the frying pan and cook on all sides for 5-6 minutes until golden brown.
4. Slice the potatoes thinly and arrange in the base of a large, buttered, ovenproof dish. Spoon the bacon and onion mixture on top. Season with the ground black pepper and sprinkle with the sage.
5. Pour on the chicken stock and top with the sausages. Cover and cook in the oven for 1 hour. Serve with fresh soda bread.
IRISH STEW
Ingredients:
2 1/2 boneless lamb chops
1 tablespoon vegetable oil
3 large onions
4 large carrots
3 3/4 cus water
4 large potatoes, cut into chunks
1 large thyme sprig
1 tablespoon butter
1 tablespoon chopped fresh parsley
salt and ground back pepper
Savoy cabbage, to serve (optional)
Serves 4
1. Trim any fat from the lamb. Heat the oil in a flameproof casserole and brown the meat on both sides. Remove from the pan.
2. Cut the onions into quarters and thickly slice the carrots. Add to the casserole and cook for 5 minutes until the onions are browned. Return the meat to the pan with the water. Bring to a boil, reduce the heat, cover and simmer for 1 hour.
3. Add the potatoes to the pan with the thyme and cook for another hour.
4. Leave the stew to settle for a few minutes. Remove the fat from the liquid with a ladle, then pour off the liquid into a clean saucepan. Stir in the butter and the parsley. Season well and pour back into the casserole. Serve with Savoy cabbage, if liked.
SPICED BEEF
Ingredients:
1 cup sea salt
2 1/2 pounds silverside of beef or brisket, boned and untied
4 tablespoons brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon grared nutmeg
1 bay leaf, crushed
1 tablespoon saltpeter
1 tablespoon molasses
2 carrots, sliced
1 onion, quartered
ground black pepper
pickles and bread, to serve (optional)
Serves 8
1. Rub the salt into the beef and leave in a cool place overnight.
2. In a bowl, mix the brown sugar, allspice, cloves, nutmeg, bay leaf, saltpeter and ground black pepper. Remove the beef from the salt and juices and wipe dry with paper towels. Sprinkle with the spice mixture and leave in a cool place overnight.
3. Lightly warm the molasses and pour it on the meat. Allow to marinate for 1 week, turning once a day.
4. Roll up the beef and secure it with string. Put into a large pan of boiling water with the carrots and onion. Bring to a boil, lower the heat, cover and simmer for 3 hours. Let cool in the liquid.
5. Transfer the beef to a board or large plate. Balance another board on top, weigh it down and leave for at least 8 hours. Carve and serve the meat cold with pickles and bread, if desired.
GUINESS AND OYSTER PIE
Ingredients:
1 pound stewing beef
2 tablespoons flour
1 tablespoon vegetable oil
2 tablespoons butter
1 onion, sliced
2/3 cup Guiness
2/3 cup beef stock
1 teaspoon sugar
bouquet garni
12 oysters, opened
12 ounces puff pastry
1 egg, beaten
salt and ground black pepper
chopped fresh pasley, to garnish
Serves 4
1. Preheat the oven to 350F. Trim any excess fat from the meat and cut into 1-inch pieces. Place in a bag with the flour and plenty of seasoning. Shake until the meat is well coated.
2. Heat the oil and butter in a flameproof casserole and fry the meat for 10 minutes until well sealed and browned all over. Add the onion and continue cooking for 2-3 minutes until just softened.
3. Pour in the Guinness and stock. Add the sugar and bouquet garni. Cover and cook in the over for 1 1/4 hours.
4. Remove from the oven, spoon into a 5-cup pie pan and set aside to cool for 15 minutes. Increase the oven temperature to 400F.
5. Meanwhile, remove the oysters from their shells and wash. Dry on paper towels and stir into the beef and Guiness.
6. Roll out the pastry large enough to fit the pie pan. Brush the edge of the pan with the beaten egg and lay the pastry over the top. Trim neatly and decorate. Brush with the remaining egg and cook for 25 minutes until puffed and golden. Serve at once garnished with parsley.
COLCANNON
Ingredients:
2 pounds potatoes
1 Savoy cabbage
4 tablespoons butter
1 small onion, finely chopped
1 tablespoon chopped fresh parsley
salt and ground black pepper
Serves 4
1. Cut the potatoes into equal chunks. Place in a saucepan and cover with cold water. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
2. Drain the potatoes and dry out over high heat for 1 minute until all traces of moisture have evaporated, then mash them.
3. Meanwhile, bring another pan of water to a boil. Break off the outer cabbage leaves and discard. Tear the remaining leaves into pieces and cook in the boiling water for 15 minutes, just until tender.
4. Melt the butter in a large frying pan and heat until hot. Add the chopped onion and cook for 3-4 minutes until just soft.
5. Add the mashed potatoes and cabbage and fry for 5 minutes, stirring occassionally until it begins to brown around the edges. Stir in the chopped parsley and season well. Serve with broiled sausages and bacon.
YELLOW BROTH
Ingredients:
2 tablespoons butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tablespoons flour
3 3/4 cup chicken stock
2 tablespoons medium oatmeal
4 ounces spinach,chopped
2 tablespoons cream
salt and ground black pepper
fresh parsley to garnish (optional)
Serves 4
1. Melt the butter in a large saucepan. Add the onion, celery and carrot and cook for about 2 minutes until the onion is soft.
2. Stir in the flour and cook gently for 1 minute more, stirring constantly. Pour in the chicken stock, bring to a boil and cover. Reduce the heat and simmer for 30 minutes, until the vegetables are tender.
3. Stir in the oatmeal and chopped spinach and then cook for another 15 minutes, stirring occasionally.
4. Stir in the cream and season well. Serve, garnished with parsley if using.
GRIDDLE CAKES
Ingredients:
8 ounces potatoes
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon butter
1 1/2 tablespoons milk
Makes 8
1. Cut the potatoes into equal chunks. Place in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer for 20 minutes until tender.
2. Drain the potatoes and dry out over a high heat for 1 minute, until all traces of moisture have evaporated. Mash well, making sure there are no lumps left.
3. Sift the flour, salt, and baking powder into a mixing bowl. Rub in the butter with your fingertips.
4. Add the mashed potato and mix thoroughly with a fork. Make a well in the center and pour in the milk. Bring the mixture together to form a smooth dough.
5. Turn out onto a floured board and knead. Roll out to a round 1/4-inch thick. Cut in half, then cut each half into three triangles.
6. Grease a griddle or frying pan with some butter and heat until very hot. Fry the cakes for 3-4 minutes until golden brown, turning once, then serve hot.
CHAMP
Ingredients:
2 pounds potatoes
1 small bunch scallions
2/3 cup milk
4 tablespoons butter
salt and ground black pepper
Serves 4
1. Cut the potatoes into even-size chunks, place in a pan and cover with cold water. Bring to a boil, reduce the heat, cover and simmer for 20 minutes until tender.
2. Cut the green stems from the scallions and set aside. Finely chop the remaining scallions and put them into a saucepan with the milk. Bring to a boil and simmer until just soft.
3. Drain the potatoes well and put them back into the saucepan. Return to the heat for 1 minute until all traces of moisture have evaporated.
4. Mash the poatoes with the milk and scallions and season well. Serve with the butter melting on top and garnish with the chopped green stems of the scallions.
IRISH COFFEE
Ingredients:
4 teaspoons sugar
2 1/2 cups strong hot coffee
4 measures Irish whiskey
1 1/4 cups thick heavy cream
Makes 4
1. Divide the sugar among four stemmed, heat proof glases. Put a metal teaspoon in each glass.
2. Carefully pour in the hot coffee and stir to dissolve the sugar.
3. Stir a measure of whiskey into each glass. Remove the teaspoon and hold it upside-down over the glass.
4. Slowly pour the cream over the back of the spoon on to the hot coffee so that it floats on the surface. Serve immediately.
PORTER CAKE
Ingredients:
1 cup butter
1 cup brown sugar
1 1/4 cups Guiness or Murphy's stout
3 cups mixed dried fruit
6 tablespoons chopped mixed candied peel
4 cups flour
1 teaspoon baking soda
1 teaspoon grated nutmeg
1 teaspoon mixed spice
3 eggs
sugar to decorate
Makes a 10-inch fruit cake
1. Grease and base line a 10-inch round cake pan with wax paper. Put the butter, sugar and stout into a saucepan and bring slowly to a boil, stirring constantly until all the sugar and butter has melted.
2. Stir in the fruit and peel and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Set aside to cool.
3. Preheat the oven to 325F. Sift the flour, baking soda and spices into a large bowl. Stir in the cold fruit mixture and the eggs until all the ingredients are combined.
4. Spoon into the pan and make a small well in the center. Bake for 2 hours. Let cool in the pan, then sprinkle with sugar.
BARM BRACK
Ingredients:
6 cups flour
1/2 teaspoon mixed spice
1 teaspoon salt
1/4 ounce fast-rising dried yeast
4 tablespoons sugar
1 1/4 cups warm milk
2/3 cup warm water
4 tablespoons butter, softened
4 tablespoons currants
1 cup golden raisins
5 tablespoons chopped peel
milk, to glaze
confectioner's sugar, to decorate
Makes a 9-inch cake
1. Grease a 9-inch round cake pan. Sift the flour, mixed spice, and salt together. Stir in the yeast and 1 tablespoon of the sugar. Make a well, and pour in the milk and water, and mix to a dough. Transfer to a floured board and knead until no longer sticky. Place in a clean bowl, cover with plastic wrap and put in a warm place for 1 hour until well risen and doubled in size.
2. Preheat the oven to 400F. Add the butter, currants, golden raisins and chopped peel and work into the dough. Return to the bowl and cover. Let rise for another 30 minutes.
3. Fit the dough into the pan and allow to rise to the top. Brush with milk and bake for 15 minutes. Cover with foil. Reduce the heat to 350F and bake for 45 minutes. Dust with confectioner's sugar.
SODA BREAD
Ingredients:
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 2/3 cups buttermilk
Makes 1 loaf
1. Preheat the oven to 450F. Sift the flour, salt, and baking soda into a bowl. Make a well in the center and pour in the buttermilk.
2. Using one hand, slowly incorporate the flour into the milk to give a soft, but not sticky dough.
3. Turn onto a floured board and knead lightly for 1 minute until smooth. Smooth and shape into a round about 1 1/2 inches high. Cut a deep cross from one edge to the other. Place on a floured cookie sheet.
4. Bake for 15 minutes. Reduce the heat to 400F and bake for another 30 minutes. To test if the bread is cooked, tap the bottom of the bread which should sound hollow. Cool on a wire rack.