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| Irish Coffee 6 oz coffee Irish Whiskey 1 tbsp sugar whipped cream In a long-stemmed coffee cup, pour coffee and stir in sugar. Add whiskey to taste. Top coffee with whipped cream. For garnish, add coffee bean on top of cream. Tip: To make a special St. Paddy's day coffee, add green food colouring in whipped cream. Oooh la la |
| Hearty Irish Stew 1 lb lamb 3 lb potatoes 1/2 lb carrots 1/2 lb parsnip 2 or 3 onions Oil for sauteing 1 tbsp brown sugar 2 cups liquid (beef stock, wine, water) salt, pepper, 5 bay leaves, 1 tsp basil Cut meat into 1 inch cubes. Brown onions and meat with a little oil. Slice carrots and parsnips. Saute for a few minutes and add a little brown sugar to glaze them. Peel and slice potatoes. Put in casserole dish with the meat and onions and add liquid. If desired, add a handful of barley. Add salt and pepper, bay leaves basil and some other herbs to taste. Cover dish and bake at 350 F for 40 mins. Add carrots and parsnips. Leave for another 20 to 40 mins. Mmmmmmmmmm |
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| Corned Beef and Cabbage 1 large corned beef brisket 2 or 3 cans of cheap beer a couple of dried chilis 1 or 2 tsp coriander seeds 1 or 2 tsp mustard seeds a few dashes of cinnamon a few dashes of allspice 3-4 large potatoes(scrubbed, chopped in quarters) 5 or 6 carrots coarsely sliced 3 or 4 turnips coarsely sliced 1 large cabbage, coarsely chopped In a pot, pour 12 ounces of beer. Add bay leaf, red chile, coriander, mustard seeds, dashes of cinnamon, allspice, and all the juice from the corned beef pack. Put corned beef on steamer rack in the pot and add water to bring liquid level up to the bottom of the rack. Cover pot and bring to boil. Steam for several hours until meat is semi cooked. Add water and/or beer as needed to keep some liquid in the pot. Remove meat and slice. Remove steamer rack. Leave everything else at bottom and add potatoes, carrots and turnips. Ad water, cover and boil until cooked. Remove all veggies and potatoes. Put steamer back in and add cabbage wedges. Steam for 5 to 10 mins. Serve |
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| Boxty Cakes 1/2 pound hot boiled potatoes 1/2 pound grated raw potatoes 2 cups flour 1 tsp baking soda 1 1/2 cups buttermilk Drain peel and mash the hot potatoes. Stir in raw potatoes, flour and baking soda. add salt and pepper to taste. Mix together to form a thick batter. Shape into 3 inch patties about 1/4 thick. Fry on hot greased griddle until crispy and golden brown on both sides. Makes 12. |
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| Limerick Ham 1 cured ham (cooked) 1/4 cup juniper berries (soaked until soft) 1 1/2 cups French style mustard 1 cup gin 1 cup brown sugar Score ham to a depth of 1/2 inch on all sides. Rub juniper berries into all the cuts all over the ham. Mix the gin, brown sugar, and mustard. Cover the ham with the mixture. Bake in a hot oven, covered qith foil and bake until skin is crisp. From time to time baste with liquid from the bottom of the pan. |
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| Bacon and Egg Pie 2 cups all-purpose flour 1tsp salt 1/3 cup lard 3-4 tbsp cold water Bacon (thickly sliced) 6 eggs Sift flour and salt in a bowl. Cut lard and rub into flour. Gradually add water, mixing until mixture forms a ball and leaves bowl clean. Lightly shape on a floured board and cut into 2 pieces. Grease a 10 inch pie plate, roll out half the pastry and line the plate with this. Place bacon like the spokes of a wheel, and break an egg into each space. Roll out the other half of the pastry and brush carefully cover the filling with this. Crimp the edges all around, lightly mark segments with a knife so that each person gets some bacon. Place in preheated oven at 400 F fo 40 to 45 mins |
| Mounbaun Poached Salmon 3 lb salmon or sea trout 1 medium onion (sliced) 2 young carrots (sliced) 1/2 bay leaf Sprig of fennel or terragon 1/2 lb mushroom (simmered in butter and lemon juice) 1/4 bottle dry white wine or cider 1/4 oint fish stock 1/4 pint double cream 1 oz Butter (worked into 1oz flour Prepare the onion and carrots and put in the bottom of a large long dish. Put fish on top, add herbs, seasonings and stock. Cover and cook at 400 F for 35-45 mins basting with stock. When cooked, put aside and keep warm. Strain remaining liquid and reduce until half. Add Cream and wine and let simmer. Work the flour into the butter and add a little at a time, stirring well after each addition. Pull to side of heat. Cook mushrooms or beans very lightly, toss the fish and arrange the mushrooms or beans along the middle and in little heaps at the side. Finish the sauce by adding a few little pieces of the butter, let it melt but not boil. Season to taste. Pour over fish and serve. |
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| Dublin Coddle 1 pound sliced bacon 2 pounds pure pork sausage links 2 large onions (sliced) 2 cloves of garlic 4 large potatoes (thickly sliced) 2 carrots (thickly sliced) 1 large bunch of herbs tied with string Cider Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage. Remove and add to pot. brown onions and garlic and add with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat. Do not boil. Garnish with chopped parsley. Makes 6 servings |
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