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Happy St. Patrick's Day!
Don't you love St. Patrick's Day? It's the day when everyone is Irish. I wanted to turn you on to some great Irish recipes so you can celebrate the day with some authentic Irish cooking. Irish cooking is like the people of Ireland: honest, and down to earth. I hope you enjoy these great recipes. Slaintche!
DUBLIN CODDLE
1 pound sliced bacon
2 pounds pure pork sausage links, bacon fat or vegetable oil
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish
Lightly fry bacon until crisp. Place in large cooking pot. Brown
sausage in some bacon grease or vegetable oil. Remove and add to
pot. Soften sliced onions and whole garlic cloves in fat, then
add to pot 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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HOMESTYLE CORNED BEEF AND CABBAGE
2 cups of water
1/4 cup honey
2 tablespoons Dijon-style mustard, divided
1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)
3 tablespoons butter or margarine, softened
1 1/2 teaspoons chopped fresh dill, OR
1/2 teaspoon fried dill weed
2 1/2 to 3 1/2 pound corned beef brisket
Place brisket and water in Dutch oven; cover tightly and cook 1
hour at 350 degrees (F). ( It is very important to simmer the
meat slowly because boiling will cause meat to become tough.)
Turn brisket over and continue cooking, covered, 1 1/2 to 2
hours, or until meat is tender. Remove brisket from cooking
liquid and place, flat-side up, on rack in broiler pan so
surface of meat is 3 to 4 inches from heat.
Combine honey with 1 tablespoon mustard; brush half of mixture
over top of brisket and broil 3 minutes. Brush with remaining
mixture and continue broiling 2 minutes, or until brisket is
glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until
tender. Combine remaining mustard with butter and dill; spread
over hot cabbage wedges. Carve brisket diagonally across the
grain into thin slices and serve with cabbage.
Makes 6 to 8 (3-ounce) servings.
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HERB DUMPLING STEW
2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots, chopped in large pieces
4 potatoes, chopped
2 tomatoes, peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs, tied with a string
2 1/2 cups beef broth
Dumplings (see below)
Salt and pepper to taste
Coat meat in flour, then brown in oil in a skillet. Add onions
and saute. Place browned meat, onions and vegetables in large
cooking pot. Add garlic powder. Place herbs in middle of
mixture. Cover with broth, cook 2 hours over low heat. While
stew is cooking, make dumplings. During last 20 minutes of
cooking, add dumplings. Salt and pepper to taste.
Makes 6 to 8 servings
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DUMPLINGS
6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste
Mix dry ingredients, then add shortening and egg, mixing
thoroughly. Divide mixture into small pieces, roll into even
rounds between floured hands. Cook in boiling water or broth for
15 minutes. Add to stew 20 minutes before stew is done.
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IRISH ROAST PORK WITH POTATO STUFFING
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
stuffing (see below)
salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour cider
or water into 3 -quart casserole dish. Place meat along edges of
dish. Cover loosely with foil and bake 1 hour at 350 degrees
(F).
Makes 6 servings.
STUFFING
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.
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OAT BREAD
8 ounces regular oatmeal (not instant)
1 1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter
In a cool place, soak oatmeal overnight in buttermilk, making
sure milk covers oats. Next day, add baking powder, salt and
some of the flour. Mix well with wooden spoon or fork,
continually adding flour until dough is sticky. Place dough on
greased baking sheet or in round bread pan, forming a round
loaf; brush with melted butter. Bake 30 minutes at 325 to 350
degrees. When toothpick put into center comes out clean, it's
ready. If needed, bake 10 minutes longer, or till pick comes out
clean.
Makes 1 loaf.
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BROWN BREAD
2 cups whole-wheat flour
1 cup white flour
1 1/2 teaspoons baking powder (or baking soda)
1/2 teaspoon salt
1 1/2 cups buttermilk
Place all dry ingredients into mixing bowl; mix well. Pour
buttermilk slowly while mixing to a soft dough. Mix well, but do
not knead. Form into a round and place on a greased baking sheet
or in a round loaf pan. Bake 45 minutes at 350 degrees.
Makes 1 loaf
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SODA BREAD
4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk
Raisins or currants (optional)
Mix dry ingredients together. Add milk or buttermilk to form a
loose dough. Add raisins or currants, if desired. Place dough on
floured board and knead until smooth. Form into a round about 2
inches high and make a large X with a knife in top of dough.
Bake on greased baking sheet at 375 degrees for 45 minutes.
Makes 1 loaf.
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APPLE POTATO CAKE
2 large potato cakes (see below)
2 large cooking apples
1 teaspoon cinnamon
1 1/2 teaspoons ground cloves
2 tablespoons butter
Lemon curd (see below)
Prepare potato cakes recipe. Divide dough into 2 parts. Roll out
into 2 large circles. Peel apples and slice thinly. Layer apple
slices on 1 circle of dough; cover with other. Pinch edges to
seal. On greased griddle, cook slowly over low heat, turning
once. When apples are cooked, remove top cake and sprinkle with
sugar, cinnamon, ground cloves and butter. Replace top cake and
heat 5 minutes longer. Serve with lemon curd and hot tea.
Makes 1 cake.
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LEMON CURD
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
In saucepan, combine all ingredients except lemon peel. Stirring
with wooden spoon, cook over lowest heat, being careful not to
let mixture boil or yolks curdle. Cook until mixture coats back
of a spoon. Pour into small bowl and stir in lemon peel. Allow
to cool.
Makes 1/2 cup.
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POTATO CAKES
1/4 cup butter
6 to 8 ounces white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups freshly mashed potatoes (with milk)
Cut butter into flour until it forms large granules. Add salt
and baking powder, mix well. Mix in potatoes. Knead for a few
minutes. Roll out onto lightly floured board with floured
rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet
until brown on both sides.
Makes 2 cakes.
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SCONES
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, blending until 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 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 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 7 to 8
minutes. Turn and cook 7 to 8 minutes more.
Makes 6 scones.
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CREAM DELIGHT
2/3 cup uncooked oatmeal
1/3 cup slivered almonds
1 1/4 cups heavy or whipping cream
5 tablespoons honey (or to taste)
4 tablespoons Irish whiskey
1 teaspoon lemon juice
On a baking sheet, toast the oatmeal and almonds at 300 degrees
for 5 to 10 minutes, stirring frequently. Whip the cream, but
not too stiff. Stir honey and whiskey into whipped cream. Fold
in almonds and oatmeal. Stir in lemon juice. Divide into
individual long-stemmed glasses. Serve at room temperature or
chilled.
Makes 6 servings.
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O'DONOGHUE'S BEEF STEW
1 1/2 lbs Steak (stewing or round),
3 medium sized carrots,
3 medium sized parsnips,
1/2 cup pearl barley,
8 potatoes (or more if you're hungry).
stock or soup mixture (beef or oxtail),
Salt,
Pepper,
Mixed herbs,
Boil some water in a large saucepan, sufficient to cover the
meat and have approx 1" left above. Put in the chopped (large
chunks) meat, lower heat to keep the stew simmering, put in the
chopped/diced carrots and parsnips, add herbs, salt and pepper
to taste, leave simmer for a while (say 20 mins). Add the peeled
whole potatoes and some stock/soup mixture or cornflour to
thicken, keep the mixture simmering and stir occasionally, after
about 1hr from start-time taste and check the potatoes.
If it tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more.
Contributed by: Desmond P. O'Donoghue
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BETTER-THAN-BAILEY'S IRISH CREAM
2-3 tbsp boiling water
1 tbsp instant coffee
1 can sweetened condensed milk
1/3 - 1/2 pint whiskey (to taste)
1 small carton heavy cream
Mix.
From: "Audrey F Bancroft"
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BEEF IN GUINESS
2 1/2 lb | 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 pt | 250 ml | 1 cup of Guiness and water mixed
sprig of parsley
( serves four )
The Guiness in this recipe has the same function as the wine in Coq Au
Vin - the acid and moisture combined with the long, slow cooking help
tenderise the tough but flavoursome meat.
Cut the beef into chunks and peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat. Remove the
beef and fry the onions gently until transparent. Return the beef and
add the carrots and the liquid. Bring just to the boil, reduce the
heat to a very gentle simmer, cover closely and cook and cook for 1 1/2
- 2 hours. Check that the dish does not dry out, adding more liquid if
necessary.
Sprinkle with chopped parsley and serve with plainly boiled potatoes.
From A little Irish cookbook by John Murphy |
