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Irish Cookbook

This page is dedicated to ..........

.............. the fantastic food of Ireland!

Aim of this page is to provide a collection of recipies from my mothers great Irish cooking. Share and enjoy!
Poached Eggs on Toasted Soda Bread:
Ingrediants (per person): 1 goose (hen or duck), egg, 1 tsp white wine, vinegar, 2 slices of Soda Bread with Hazelnuts toasted, Irish butter, 1 tsp balsamic vinegar, salt and pepper.

Instructions:
In your poaching pan, boil 1.5 pints (900 ml) water. When boiled, add the white wine vinegar and reduce the heat. Carefully crack in and submerge the egg in the liquid, and allow to set for about 4 minutes (less for smaller eggs). Remove the egg from the liquid and arrange on buttered toast. Pour over the balsamic vinegar, and season with salt and pepper to taste.

Fraughan Pie:
Ingrediants (serves 4):
Pastry, 4oz (110g) plain flour, a pinch of salt, 2oz (55g) Irish butter or margarine, 1 - 2 tbsp cold water.
Filling, 1lb (450g) fraughans or blueberries, 4oz (110g) light brown or cane sugar, 2 tbsp clear honey, juice of 2 large lemons or 2 fl oz (55ml) lemon juice.
To finish, 1 egg beaten, caster sugar.

Instructions:
To make the pastry, sieve the flour and salt together into a bowl, then rub in the butter until a breadcrumb consistency. Gradually add enough water to bind the ingrediants. Divide the pastry in two and roll out on a lightly floured pastry board to about 1/8 in (3mm) thick. Place one sheet of the pastry on a greased 10 in (25cm) ovenproof pie plate, and prick with a fork. Bake blind for about 10 minutes in a hot oven preheated to 200 C/400 F/ Gas 6. When cooked, allow to cool, while you proceed with the filling. In a mixing bowl combine all the filling ingrediants and pour on top of the cooked pastry. Cover the entire plate with the second sheet of pastry, and press the edges together. Trim the edges, then prick the entire top with a fork, and paint with beaten egg. Place in the oven, still at the same temperature, for 20 minutes or until golden brown. When cooked, sprinkle with caster sugar and serve with whipped cream or your favourite ice cream.

Stuffed Potatoes and Baked Tomatoes:
Ingrediants (Serves 4): 8 medium potatoes, 1lb (450g) sausagemeat, 2oz (55g) firm Irish Cheddar cheese, grated, 8 tomatoes, olive oil and sea salt.
Instructions:
Peel, wash and dry the potatoes. Using an apple corer, make 4 - 6 holes in each potatoes. Place the sausagemeat in a piping bag and pipe into each cavity. Repeat this until all the potatoes are prepared, and then place them on a baking sheet and into the preheated oven at 200C/400F/Gas 6 for 50 minutes. Turn the potatoes once after 25 minutes. After 10 minutes before the potatoes will be ready, sprinkle grated cheese over them. Add the tomatoes to the baking sheet - butterfly them first, cutting them in two but not quite through, dreedging them in olive oil and sprinkling with sea salt. Bake on for 10 minutes. Serve on a bed of lettuce and garnish with bacon pieces if you like.

Cucumber and Apple Soup:
Ingrediants (serves 4): 1 medium onion peeled, 1 garlic clove peeled, 1/2 oz (15g) Irish butter, 2 eating apples cored, 1 1/2 pints (900ml) chicken stock, salt and pepper.
Instructions:
Roughly chop the onion and garlic and gently fry in the butter in a suitabler pot. Peel and slice the cucumbers and apples and place in the pot. Cover with the chicken stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Blend the soup with a hand blender or in a food processor. Season with salt and pepper. Serve hot with garlic bread, garnished with chives and a little cream. Aklternatively, chill the soup in the fridge, and garnish it with cucumber slices and a little natural yoghart.

Stuffed Baked Apples:
Ingrediants (serves 4): 4 cooking apples, 2oz (55g) sultanas, 2oz (55g) dark brown sugar, 4tbsp honey, icing sugar.
Instructions:
Clean and prick the apples (prick the skins with a fork as you would baking potatoes, to prevent the apples from exploding). With an apples corer remove the cores from the apples. Mix the sultanas and sugar and press into the cavity of each apple, being careful not to crak the apple open. Place each apple in a separate ovenproof bowl. Pour 1 tbsp of the honey over each apple. Place the bowls in the preheated oven at 180C/350F/Gas 4 for 10 - 12 minutes. Remove from the oven, sprinkle with icing sugar, and serve with whipped cream or ice cream.

Corned Beef and Cabbage:
Ingrediants (serves 4): 2lb (900g) corned brisket or silverside, soaked for 12-24 hours, 1 tsp dry mustard powder, 1 large carrot, 1 large onion peeled, 1 sprig each of parsley and thyme, 4 whole cloves, 1 large cabbage.
Instructions:
Place the corned beef in a large saucepan, cover with cold water, add the mustard, and bring to the boil. Remove any scum. Add the carrot, onion, parsley, thyme and cloves. Bring back to the boil, reduce the heat and simmer for 50 minutes. Cut the cabbage in quarters and place in the saucepan with the beef. Bring back to the boil and simmer, covered, for 30 minutes. Remove the beef from the liquid and slice. Arrange on a plate with the cabbage and serve with boiled potateoes.

Stuffed Flat Mushrooms with Shallots and Spinach:
Ingrediants (per person): 2-3 mushrooms, 2 shallots, peeled and chopped, 1 small garlic clove, peeled and crushed, 1/2 oz (15g) Irish butter, 2oz (55g) fresh spinach, washed and chopped, 1/2oz (15g) red Cheddar cheese, 1/2 (15g) mozzarella cheese, 2 tbsp single cream, a pinch each of dried tarragon and oregano, salt and pepper.
Instructions:
Remove the stalks from the mushroom caps, and discard. Gently fry the shallot and garlic in butter. Add the spinach to the pan and cook for a further 2 minutes. Remove from the heat and allow to cool. Grate the cheeses into a bowl, then add the cold contents of the pan along with the cream, herbs, salt and pepper. Mix well. Divide this mixture between the mushrooms on a baking trey, and bake in the preheated oven at 200C/400F/Gas 6 for 15 minutes.

Chicken Breast Stuffed with Chestnet:
Ingrediants (serves 4): 4 chicken breasts, 4 back rashers bacon, 1 tbsp corn oil. Stuffing: 4oz (110g) chestnuts cooked, or 2oz (55g) dried chestnuts, 2oz (55g) fresh breadcrumbs, 1 tsp grated lemon rind juice of 1 lemon, 1oz (25g) Irish butter.

Instructions:
Boil chestnuts for 10 minutes and remove the shells and husks. Chop or grate the nuts and mix with the breadcrumbs, lemon rind, lemon juice and butter. Divide the mixture into four. Cut one side iof each chicken breast half-way through, and push a portion of stuffing into these pockets. Wrap a bacon rasher round each chicken breast. Heat the oil in a pan, and fry each side of the chicken for 1 minute. Remove from the pan, place on a suitable plate and place in a steamer. Cover and steam for 10 minutes. Serve with a crisp salad dressed with a nutty oil.

The Irish Omelette:
Ingrediants (serves 4): 2lb (900g) potatoes peeled, 6 eggs beaten, 1 large onion peeled and coarsely dropped, 1 garlic clove peeled and chopped, 1/2oz (15g) Irish butter, salt and pepper, 10 streaky rashers.
Instructions:
Grate the potatoes and remove the excess moisture by squeezing them in a clean tea-towel. Beat the eggs well, then mix with the grated potatoe. Place the onion, garlic and butter in a skillet (or an ovenproof frying pan), and gently fry until they are transparent. Remove from the skillet and mix with the potatoe and egg. Season with salt and pepper. Arrange the bacon rashers on the bottom of the skillet and pour the egg mixture on top. Place the skillet into a preheated oven at 200C/400F/Gas 6 and bake for 10-015 minutes. When set, turn out by placing a plate on the top of the pan and turning the pan upside down. Serve in slices with lettuce and sliced tomatoes.

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