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Ireland (Irish Recipes)

World Cuisine Recipes

   The old term meat and potatoes can apply to Irish cuisine. Although times have changed recently with many new influences from other countries and cultures, the heart of Irish cuisine is simple and filling. A lot of people associates the foods of Ireland with potatoes, there were not actually introduced until the 17th century. However after they were planted they soon became the main staple in the Irish diet. Meat such as pork, beef, and wild game also play a dominant role in various dishes. Many popular uses are in stews and sausages. Seafood on the other hand is not eaten as often, however, oysters, clams, salmon, and cod are quite common.
Apple Barley Pudding
Servings: 4
4 tablespoons of Pearl barley
1.5 pounds of apples, peeled, cored and sliced
3 tablespoons of Sugar
Good cup of heavy cream
1 tablespoon of lemon juice
Cooking Instructions:
Boil the Barley in water and add the apples. Cook until both begin to soften. Drain and blend the mixture in a blender or sieve. Cook the mixture after adding the sugar and lemon and boil again. Allow to cool and then chill, adding the cream on top.
Baked Parsnips
Servings: 4
2.5 lbs of good quality Parsnips
2 tablespoons od Butter
1 cup of Beef Stock
Salt, Pepper and Nutmeg
Cooking Instructions:
Peel and quarter the parsnips and boil for 15 minutes but do not let them cook completely (par-boil). Place in a large dish and add the Beef Stock , salt, pepper and nutmeg as required. Spread with Butter and cook for 30 minutes on a lowish oven heat.
Boiled Bacon and Cabbage
Servings: 4
2 1/2 pounds of bacon ( a large 'collar' or 'hock piece') about 4 or 5 inches cubed
1 good-sized cabbage
Cooking Instructions:
Place the meat in a pot, cover with cold water and bring to the boil. Add salt if required. Remove the surface sediment and simmer for 30 minutes per pound of meat. Quarter the cabbage and add to the pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your liking. Drain and serve with new boiled potatoes and mustard or brown sauce.
Dublin Coddle
Servings: 6
1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves 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
Cooking Instructions:
Lightly fry the bacon until crisp. Place in a large cooking pot. Brown the sausages 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.
Dublin Corned Beef and Cabbage
Servings: 8
5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potaotes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish
Cooking Instructions:
Boil the beef, onion, carrots, potatoes, thyme andparsley in a pot of water. Simmer anc cook for 3 hours. Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked. Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper. On a large plate surround the beef with the cabbage, carrots and potatoes. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.
Irish Omelette
Servings: 2
4 large eggs
1 large mashed potato
Some lemon juice
1 Tablespoon of Chives
1 Tablespoon of Butter
Cooking Instructions:
Separate the eggs and beat the yolks. Add then to the mashed potato, mixing thoroughly and then add the lemon juice, chives, and salt and pepper. Melt the butter in a pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden and then run under the broiler to finish and puff it up. Serve immediately.
Irish Parsnip and Apple Soup
Servings: 6
1 tablespoon of Butter
1 pound of Parsnips, thinly sliced
1 pound ofApples, peeled, cored, sliced
1 chopped onion
2 teaspoons of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of cardamon seeds
1 large crushed garlic clove
1 and 1/4 litre stock of beef or chicken
150 ml of Cream
Chopped chives or parsley
Cooking Instructions:
Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let color. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for half an hour, or until the parsnips are quite soft. Taste for seasoning. Strain or liquidize, and if too thick, dilute with a little stock or water. Add the cream and reheat, but do not let boil. Serve garnished with chopped chives or parsley.

Irish Potato Farls
Makes 8 Farls
1.25 lbs of Potatoes (4 potatoes)
2 Teaspoons of Melted Butter
1 Cup of Flour
Half Teaspoon of Salt
4 Teaspoons of Vegtable Oil
Cooking Instructions:
Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and slat and mix. Divide the mixture in half and put the first half on a lightly floured surface. Knead until flat - approx .25 inch thick. Divide into 4. Repeat the process for the other half of the mixture. Fry/Griddle using the oil for approx 2 minutes or until crispy brown on each side. Serve warm.
Irish Pound Cake

0.5 lb of Butter
0.5 lb of Sugar
9 oz of flour
4 large eggs
Half a lemmon rind, grated
0.25 teaspoon of baking powder
0.5 lb of sultananas
0.5 lb of currants
2 oz of red cherries
2 oz of chopped almonds
2 tablespoons of Irish Whiskey
Cooking Instructions:
Mix 1 egg and the sugar in a bowl and then add the lemon rind. Add the other eggs, mixing very well. Sieve the flour and baking powder into the mixture and then add the fruit, mixing well. Transfer the mix into a cake tin coated in butter. Garnish the top with the chopped almonds. Bake for 2.5 hours in moderate oven heat. When cooked (the cake will begin to shrink away from the side of the tin) remove from oven and coat the top with the whiskey - leave to cool completely before serving.
Irish Roast Pork
Servings: 6
2 pounds of good quality pork tenderloin or lean pork chops
2 tablespoons of butter
2 tablespoons of apple cider or water if preferred
Pinch of salt and pepper
Cooking Instructions:
First make some Irish Potato Stuffing. Lightly salt and pepper the Meat coating it with the butter. Place in a dish and cover with foil. Bake at 350 Farenheit for 1.5 hours. Serve with the stuffing and fresh cooked vegtables.
Irish Scones
Makes 6 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
Cooking Instructions:
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.
Irish Stew Servings: 4
1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
Pinch of thyme
Cooking Instructions:
Place the mutton with thyme in a saucepan and add cold water to cover. Bring slowly to the boil and simmer for one hour. Add onions, potatoes, carrots, all peeled. Season with salt and pepper. Continue cooking until vegetables are tender. Adjust seasoning. May be served alone or with cooked green cabbage or sprouts.
Oat Cakes
Makes 8 Cakes
6 oz Fine Oatmeal
2 oz Flour
1 teaspoon of Salt
10 fl oz of Warm Water
Cooking Instructions:
Mix the flour and salt together.  Slowly add the warm water. Roll out the mixture on a floured board and knead until 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven at 150C/300F until crisp  - eat with butter.
Potato Stuffing
Makes 6 portions of stuffing
4.5 large potatoes, boiled or steamed and coarsely mashed, not overcooked
Large portion of butter
1 large onion
2 large cooking apples, chopped
Good handful of herbs: chopped fresh sage and thyme
Cooking Instructions:
Add the butter to the potato. Chop the onion well and add to the mixture. Stir in the apples, herbs salt and pepper. Stir well. Cook with chosen meat.
Steak and Guinness Pie
Servings: 4
12 inch Pie pastry
1 or 2 pounds of Round steak
1 tablespoon of Flour
1 tablespoon of Brown sugar
1 tablespoon of Raisins
5 medium size onions
1 bottle of Guinness stout
8 slices of bacon
3 tablespoon of shortening (butter)
Some Chopped parsley
Cooking Instructions:
Dice the steak, cover with flour and brown, with the bacon, on a medium heat using the butter. Peel and chop the onions and brown over a good heat. Add to the meat in a caserole dish. Add raisins and brown sugar and Guinness. Cover the dish, simmer and cook over a lowish heat for 2.5 hours. Add water of the gravy mixuture starts to thicken excessively. Coat a pie dish with half of the pastry and bake. Add the Meat and Gravy mix when cooked and place the remaining pastry on top and bake for 10 minutes or until golden brown. Serve with potatoes and vegtables.
Wicklow Pancakes
Servings: 4
4 large eggs
600 ml of milk
4 ounces of fresh breadcrumbs
1 tablespoon of chopped parsley
Some chopped thyme
2 tablespoons of chopped chives or scallions
Salt and pepper
2 tablespoons of Butter
Cooking Instructions:
Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well. Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top. Put under the grill to finish.  Serve cut into wedges with a knob of butter on each piece.

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