| Corned Beef and Cabbage | |
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Ingredients : 1 large corned beef brisket 2 or 3 cans of cheap beer, e.g. MGD a couple of dried chilies, perhaps serranos 1 or 2 teaspoons coriander seeds 1 or 2 teaspoons mustard seeds a few dashes cinnamon a few dashes of allspice 3 or 4 large potatoes, scrubbed and chopped in quarters 5 or 6 carrots, coarsely sliced 3 or 4 turnips, scrubbed and sliced 1 large cabbage, coarsely chopped 1 lb mixed beans |
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| Preparation : | |
| Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack. Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.] Remove the meat and slice. Remove the steamer rack. Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or MGD!] to cover and boil until the stuff is cooked. Remove all the vegetables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve. Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegetables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry". Top | |
| Irish Coffee |
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Ingredients : One stemmed grog glass very hot strong black coffee 1 tablesp. whipped cream 2-3 teasp. sugar |
| Preparation : |
| Heat glass.
Pour sugar
Fill the glass with very hot black coffee in
which the sugar has been dissolved.
Float the cream on top. [ Tip! Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon.] The secret lies in the combination of the piping hot coffee with the cold soothing cream on top. Top |
| Irish Soda Bread |
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Ingredients : To make one 8-inch round loaf, you will need: 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 to 1 1/2 cups buttermilk |
| Preparation : |
| Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt
together into a deep mixing bowl. Gradually add 1 cup of buttermilk,
mixing with a large spoon until the dough is firm enough to be gathered
into a large ball. If the dough crumbles, add some more of the
buttermilk, a tablespoon at a time, until the particles adhere. Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2 inch deep cross into the dough, dividing the top of the loaf into quarters. Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes. Top |
| Pasta With Irish Bacon and Broccoli |
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Ingredients : 4 slices Shannon Traditional Irish Bacon, cut crosswise into 1/4 inch strips 8 ounces dried corkscrew or quill-shaped pasta 2 cloves garlic, minced 1 small onion, finely chopped 1/2 cup de-fatted chicken broth 1/8 teaspoon dried hot pepper flakes 4 cups fresh broccoli florets 2 tablespoons grated Parmesan cheese |
| Preparation : |
| Cook pasta in large amount of salted boiling water. While pasta is
cooking, in non-stick skillet over medium heat, cook bacon strips just
until they begin to brown. Stir in garlic and onions; cover and cook for
several minutes or until onion is soft. Raise heat to medium-high. Add
chicken broth, hot pepper flakes and broccoli. Cover and cook for 7 to 8
minutes until broccoli is crisp-tender and still bright green. Stir in grated
Parmesan and salt to taste. Toss with hot cooked pasta. Serve
immediately. Serves 4 Top |
| Irish Omelet |
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Ingredients : Small eggs or 4 large eggs 1 Kg. cooked potatoes, mashed Squeezed lemon juice 1 T Chopped chives or scallions Salt and peppers 1 T Butter |
| Preparation : |
| 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 omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the boiler to finish and puff it up. Serve at once. Top |
| Irish Bacon and Cabbage |
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Ingredients : 1 Shannon Traditional Slab Bacon (11/4 - 2lb) 1/2 green cabbage and 1/2 white cabbage 8 potatoes (peeled) Salt and pepper |
| Preparation : |
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Remove slab bacon from plastic bag. Cover with cold water. Bring to boil and drain. Cover with fresh cold water. Bring to boil and then simmer for 25 minutes per 1lb plus 25 minutes over. Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer for the last 20 minutes. Remove bacon to chopping board and carve into thin slices. Drain cabbage, season with salt & pepper, chop and add a knob of butter. Serve the bacon with the cabbage and boiled potatoes as well as your choice of sauce. Top |
| Carrots and Parsnips |
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Ingredients : 8 oz. carrots 8 oz. parsnips 1 tablespoon vegetable broth 1 tablespoon chopped parsley salt and pepper to taste |
| Preparation : |
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In a medium saucepan, simmer carrots and parsnips until tender when pierced with a fork. Drain and place in a mixing bowl. Add vegetable broth or 1 tablespoon of the cooking liquid, chopped parsley, and salt and pepper to taste to the cooked vegetables. Mash together. Serve hot. Top |
| Basic Irish Sausages |
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Ingredients : 1.1/2 lb. Lean pork 8 oz. Pork fat, without gristle 1/2 t. ground allspice 1 t. salt 1 fresh ground pepper 1 pinch dried sage or marjoram 1 oz. White breadcrumbs 1 ground ginger, mace, nutmeg 1 clovers, cayenne pepper |
| Preparation : |
| Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. Top |
| Apple & Barley Pudding |
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Ingredients : 4 tablespoons Pearl barley 1 1/2 pounds apples 2 ounces Sugar 3/4 tablespoon Double cream 1 liter Water |
| Preparation : |
| Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in. Top |
| Irish Stew |
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Ingredients : 1 lb lamb 3 lbs potatoes 1/2 lb carrots 1/2 lb parsnips 2 or 3 onions Oil for sautéing. 1 Tbsp brown sugar 2 cups liquid (stock from the bones if you have time to make it: or a combination of meat stock, wine and water, whatever flavorful liquid you have to hand). Salt, pepper, 5 bay leaves, 1 tsp basil |
| Preparation : |
| Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. If desired, add some barley, but only a small amount (a handful), as it swells up a lot, and add the extra liquid. Add salt and pepper, a few bay leaves, some basil and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 or 1.5 hours, it's ready when the potatoes are tender. Mash some of the potatoes in the liquid when you're eating it, very delicious! Serve hot this vegetable rich meat dish prepared in a traditional Irish way. Quite a treat for a mild March evening on the St Patrick's Day. Top |
| Irish Pot-roasted Chicken |
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Ingredients : Chicken, about 4.5 lb 4 oz Oatmeal Medium onion, chopped 2 T Butter 3 T Stock Salt and pepper 6 oz Bacon 3 x Med. onions, sliced 2 lb Potatoes Seasoned flour 3 T Dripping or oil 4 x Med. carrots, sliced |
| Preparation : |
| If there are giblets with the bird, take them out, wash all but the liver
(reserve that for another use), and cover with water, add salt and
pepper, bring to the boil and simmer for half an hour. Wipe the bird
inside and out and remove any lumps of fat from the inside; sprinkle
with salt. Mix together the oatmeal, chopped onion, butter or suet,
stock, and seasoning, stuff the bird with this mixture and secure well.
Heat the dripping or oil and lightly fry the bacon, then chop and put into
a casserole. Quickly brown the bird in the same fat and put on top of
the bacon. Soften the onion and briefly saute the carrots, then add to
the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning. Servings: 4 Top |
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