| Traditional Irish Breakfast Ingredients : 8 slices of Shannon Traditional Irish Bacon (Premium) 4 Shannon Traditional Irish Sausages (Bangers) 4 slices of Shannon Traditional White Breakfast Pudding 4 slices of Shannon Traditional Black Breakfast Pudding 4 Medium size tomatoes 4 eggs Freshly ground pepper Preparation : Saute bacon over low heat, by turning frequently until done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to keep in mind that Irish bacon is not cooked crisp hard. Place sausages in pan and cook until brown on all sides. Cut the tomatoes in half and fry with slices of pudding in the bacon fat. Remove and keep hot. All the above items can also be boiled instead of being fried. Cook eggs to order. Top |
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| Lemon-Irish Whiskey Cake Recipe |
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Ingredients : Ideally this recipe should be started the day before baking. 1 lemon, zest of, cut into julienne 3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor) 3 eggs, beaten 1/4 cup Irish whiskey 3/4 cup butter, at room temperature 2 cups flour 3/4 cup almonds, ground 1 pinch salt |
| Preparation : |
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Place julienned lemon zest in a small bowl. Let it soak in whiskey
overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake
pan. Cream the butter and sugar together until light and fluffy and then
whisk in the eggs. Sift the flour and add to the butter mixture together
with the salt. Stir to blend. Fold in the ground almonds. Strain the
whiskey, discarding the zest, and stir the whiskey into the batter. Pour
into the prepared pan, and bake for about one hour, until golden brown,
and a toothpick inserted in the center comes out clean. 10 servings Top |
| Conemarra Tart |
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Ingredients : 1 cup self rising flour 1 beaten Egg 1/4 cup sugar 2 large apples 1/4 cup milk 2 oz. butter pinch of salt 1/2 teaspoon ground ginger For the top: 1/4 teaspoon cinnamon,1/4 teaspoon nutmeg. |
| Preparation : |
| Sift flour, salt, ginger and sugar. Rub in the fat. Add eggs and milk to bake a soft dough. Roll out on a floured board. Cover the base of a greased pie dish with the pastry. Grate the apples and sprinkle onto the pastry. Dot with butter. Sprinkle cinnamon and nutmeg over top. Bake in a moderate oven for 1/2 hour. Serve hot with custard. Top |
| Irish Flag Cookies |
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Ingredients : 1 cup butter 1 egg 1 1/2 cups confectioners' sugar 2 1/2 cups all-purpose flour 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon cream of tartar |
| Preparation : |
| Cream together butter and confectioners' sugar in a large bowl. Beat in vanilla and egg extract. Mix well. In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape them into balls. Taking 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm). Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until they turn light brown. Cool completely on a wire rack. Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted. Top |
| Irish Jig Dessert |
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Ingredients : 2 tablespoons sugar 2 tablespoons whiskey 2 cups heavy whipping cream 1 teaspoon confectioner's sugar 1 cup coconut macaroons 1/2 teaspoon vanilla extract |
| Preparation : |
| Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately. Top |
| Sausage & Potato Coddle |
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Ingredients : 1 pound pork sausage links 1/2 pound thick-sliced bacon, cut in 2" pieces 4 large potatoes, (2 pounds) 2 large onions, sliced 1/4 cup chopped fresh parsley salt and pepper, to taste 2 cups water |
| Preparation : |
| In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender. Top |
| Corned Beef Brisket Recipe |
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Ingredients : 1 (8-10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds The Brine 1/2 cup white vinegar 4 tablespoons sugar 2 quarts water 1 cup kosher salt 3 bay leaves 1/2 teaspoon mustard seeds 1 pinch ground cloves 1 teaspoon peppercorns The Simmering Liquid water, to come up 3/4 to side of brisket 1/2 teaspoon whole allspice 1/4 teaspoon whole cloves 1 teaspoon peppercorns 1/2 teaspoon mustard seeds 4 garlic cloves, sliced |
| Preparation : |
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Combine all of the brine ingredients and bring to a boil, then cool.
Place the beef brisket, the cooled brine, and the 4 garlic cloves in a
huge plastic roasting bag. Make sure that all of the meat is covered by
the brine, tie off tightly, place in a pot large enough to hold it all,
and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours. 6-8 servings. Top |
| Irish Boiled Dinner |
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Ingredients : 4 pounds brisket corned beef 1 clove garlic, minced 1 bay leaf 1 can onion soup 4 whole peppercorns 6 medium potatoes, quartered 1/2 cup celery cut into 1" pieces 1/4 teaspoon rosemary, crushed 6 medium carrots, cut into 1" pieces 1 medium green cabbage, cut into wedges 3 tablespoons flour 3 tablespoons water |
| Preparation : |
| Rinse corned beef and place in large heavy pan. Add soup and seasonings. Cover and cook over low heat for 3-1/2 hours. Add potatoes, carrots and celery. Place cabbage on top and cover. Cook for about 1 hour or until everything is tender. Remove meat, vegetables and bay leaf. Gradually blend water into flour until smooth. Slowly stir into sauce. Stir and cook until thickened. Top |
| Chocolate Potato Candy |
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Ingredients : 4 cups powdered sugar 4 cups flaked coconut 1 1/2 tsp. vanilla 3/4 cup cold mashed potatoes (without added milk or butter) 1/2 salt 1 pound chocolate or candy coating |
| Preparation : |
| Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container. Top |
| Irish Scones |
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Ingredients : 1 cup white flour 1/4 pound butter -- softened 1/2 teaspoon baking powder 1 egg -- slightly beaten 2 ounces sugar 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional) |
| Preparation : |
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Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes. Makes 6 scones. Top |
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