| Traditional Irish Recipes |
| County Cork Irish Stew 8 small Lamb Chops, Thawed Salt And Pepper 1 TBSP Vegetable Oil Parsley, Bay Leaves, Peppercorns, Thyme, Rosemary 1 lb Potatoes, 3 To 4 Medium 2 cup Finely Shredded Cabbage 1 med Onion, Chopped 1 lg Leek White, Thin Sliced 12 small White Onions 1 1/2 cup Celery Stalks, Diced 1 1/2 cup Peas Chopped Fresh Parsley Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, quarter the potatoes. Add potatoes, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. |
| Dublin Sunday Corned Beef and Cabbage 5lb Corned beef brisket 1 lg Onion stuck with 6 whole cloves 6 Carrots, peeled and halved 8 medium Potatoes, washed and quartered 1 tsp Dried Thyme 1 sm Bunch Parsley 1 Head Cabbage (about 2 lbs), quartered ---------------------HORSERADISH SAUCE--------------------- 1/2 pint Whipping Cream 2 TBSP mayonnaise 2-4 TBSP prepared horseradish Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. ADD thyme, parsley and onion.Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce. Horseradish Sauce: Whip cream until it stand in peaks. Fold in mayonnaise and horseradish. 1 |
| Baked Parsnips 2 1/2 lb Parsnips 2 TBSP Butter or bacon fat 1 cup Beef Stock Salt and p and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) |
| Irish Chicken-Leek Pie 10-12 inch pie pastry 1 Chicken, about 4 lb* 4 1 inch-thick Slices ham steak 4 large leeks, cleaned/chopped 1 large onion, chopped Salt and pepper 1/2 tsp Ground mace or nutmeg 2 cups Chicken stock 1 cup heavy cream *Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage, 1 stalk chopped celery, and 1 chopped onion. In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.) |
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