Irish Recipes

SHEPHERD'S PIE

INGREDIENTS:

Minced Meat (Burger Meat)
Onion (Chopped)
mushrooms sliced
carrots sliced
Tins of veg
frozen corn
frozen peas
Garlic just to taste
shepherds pie mix
worchester sauce just to taste
any sauces in Your fridge that You think might taste nice i change mine up all the time because there will be sauces i want to get rid of.
You don't need to much juice because it will bubbly over when you stick it under the broiler.
the shepherds pie mix is also enough sauce if you don't want to take any chances with the first one.
salt and pepper
basil and oregano

METHOD

Brown meat making sure you break it up as it cook.
Drain off juice.
Add everything but corn and peas.
Bring to boil then turn down to a simmer.
let sit for about 45 mins.
Meanwhile peel spuds, soak and chop bring to boil till cooked and then mash with butter and salt and milk.
when meat mixture has 5 mins left add corn and peas.
Then put into a baking dish add mash potatoes on top put butter on it or cheese if you like.
Then stick under broiler until brown.

Full Irish Breakfast

A real Irish Breakfast Is A Hearty Meal. It Consists of:

Irish Sausage, Irish Bacon/Rashers, Irish Black And White Pudding (a kind Of Sausage),

Brown Bread, Irish Baked Beans, Mushrooms, Eggs And Tomatoes. A Good Strong Pot Of Tea

How You Prepare is Just By Frying All Of The Above Ingredients.I Put The oven On A Low Setting If I Am Making A Large Breakfast So I Can Keep The Sausage Etc.. Warm.

I Start With The Sausage Because They Take Longer To Cook. Then The Rashers, Pudding,

Tomato, Egg. Cut The Tomato In Half And Fry Face Down. I Even Fry My Brown Bread!

Heat The Beans In A Pot.

This Breakfast Will Take You Well Into Dinner Time.

For All The Ingredients Look Under Imported Foods And Then The Breakfast Link

Carrot And Parsnip Mash

Ingredients
3 parsnips, peeled and cut into chunks
4 carrots, peeled and cut into chunks
50g/1¾oz unsalted butter
salt and freshly ground black pepper

Method
1. Boil the parsnips and carrots in boiling salted water until tender (about 15 minutes), before draining well.
2. Using a potato masher, mash the vegetables together with the butter and season with salt and freshly ground black pepper. Serve straightaway.

Rhubarb Crumble

Apple Pie

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup cake flour
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 1 cup unsalted butter
• 3 tablespoons shortening
• 1/4 cup sour cream
• 1/8 teaspoon lemon juice
• 
  
• 5 large Granny Smith apples - peeled, cored and sliced
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 tablespoon ground nutmeg
• 1/8 teaspoon lemon juice
• 
  
• 1 egg, beaten

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

Irish Coffee

• Heat a stemmed whiskey goblet.

• Pour in one shot of Irish whiskey.

• Add three sugar cubes.

• Fill with strong black coffee to within one inch of top. Stir gently.

• Top off to the brim with heavy cream slightly aerated.

Important: Do not stir after adding cream, as the true flavor is obtained by drinking the coffee and whiskey through the cream.

Note: American whipping cream has an additive to increase shelf life. This detracts from ability to stay on top of mixture. Irish cream is delivered daily and has no additive. If you can obtain untreated cream from a farmer you will produce a better Irish Coffee.

Champ

Method
1. If using onions, simmer these in the milk until soft.
2. Boil the potatoes in salted water until just cooked, then mash.
3. Add the onions and their milk and the chives, if used, together with the milk which you have heated separately.
4. Season to taste with salt and pepper. Let the butter melt over the finished dish.

Irish Stew

Ingredients
 1.25-1.5kg/2½-3lb mutton neck chops
4 medium onions
4 medium carrots
570ml/1 pint stock or water
salt and pepper
4 potatoes
15g/½oz butter
1 tbsp chopped chives
1 tbsp chopped parsley

Potato Soup

3 lbs. potatoes, peeled & cubed
1 lg. onion, minced
2 pieces celery, sliced thin
1 carrot, sliced thin
1 carrot, sliced thin
1 stick (1/2 c.) butter
1 c. milk
1 1/2 to 2 tbsp. flour
Salt
Pepper
2 c. milk

Barm Brack

Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size.

Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3 tsp boiling water.

Brown Soda Bread

3 cups (12 oz) of wheat flour
1 cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt)
2 ounces of butter
14 ounces of buttermilk (pour in a bit at a time until the dough is moist)
1 teaspoon of salt
1 1/2 teaspoon of bicarbonate of soda.

Method:

Preheat the oven to 425 F. degrees.  Lightly crease and flour a cake pan.  In a large bowl sieve and combine all the dry ingredients. Rub in the butter until the flour is crumbly.

Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape)

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped to show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.

Or You Can Just Get A Pack Of The Odlums Brown Bread Mix If This Seems Like To Much Trouble 

Dublin Coddle

Hot Whiskey

Makes 1 drink

1 measure of Irish Whiskey

2 teaspoons of white or brown sugar

2 slices of freshly cut lemon

6 cloves

8 ounces (or less) of boiling water



Pour whiskey and sugar into a strong 

heatproof glass. Embed 3 cloves into 

each lemon slice and place in glass.

Add the boiling water and stir until the 

sugar has dissolved. Serve immediately.

Boxtie

1 lb. boiled mashed potato (2 cups)
1 lb. grated raw potato (2 cups)
2 teaspoons salt
1/2 lb. flour (1 cup)

Mix ingredients together; divide in half and cook on a preheated griddle or 10 inch frying pan on medium heat, flipping once when the outside edges look dry and golden brown.

Yield: 2 large potato cakes

Bacon And Cabbage

2 to 4 Pounds Donnelly’s Boiling Bacon
48 Ounce Can Tomato Juice
48 Ounces Water
1 Medium Onion, cut in wedges
1 Clove Garlic, minced
1 Stalk Celery, quartered
1 Teaspoon Black Peppercorns
1/2 Teaspoon Crushed Thyme
1 Medium to Large Head of Cabbage, cut into wedges
1 Pound Carrots, peeled and quartered

Place bacon in a large Dutch oven, cover with tomato juice and water. Add onion, garlic, celery, peppercorns and thyme. Bring to a boil; reduce heat, cover and simmer 3 to 4 hours until tender.

Remove meat from pot, keep warm. Add carrots and cook 10 minutes. Add cabbage wedges and cook 20 minutes longer. Remove vegetables with a slotted spoon to a serving platter. Cut meat into thick slices and serve with cabbage, carrots and mashed potato. Spoon parsley sauce over potato.