Post by Shawnee on Jul 6, 2013 16:57:54 GMT -5
Crusty roast lamb (uaineoil faoi chrusta) (ir
Yield: 6 Servings
Ingredients:
* 1 Shoulder of lamb
* 4 lb
* 1 c Fresh breadcrumbs Pinch mixed herbs
* 2 tb Butter soft
* 1 1/2 lb Potatoes peeled sliced
* 1 Lg onion diced
* 1 Lg cooking apple*
* 10 oz Chicken stock
Instructions:
*Peeled cored and sliced. Wipe the lamb over and cut criss-cross slits around the top. Mix together the breadcrumbs herbs butter salt and pepper. Rub the mixture onto the top of the meat pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple mixing them and the seasoning well. Put the joint on top then pour the stock into the pan but not over the meat. -- Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F and cook for a further 20-25 minutes to the pound. Take off the foil for the final half hour and check that the vegetables are nearly cooked. Finish the cooking without the foil to let the top get brown and crusty.
======================================
Irish buttermilk bannock
Yield: 6 servings
Ingredients:
* 4 c All purpose/bread flour 1 c Raisins
* 3 ts Baking powder 2 Eggs
* 1 ts Salt to taste 1 1/2 c Buttermilk
* 3/4 ts Baking soda
Instructions:
Stir flour baking powder salt baking soda and raisins together. Separately fork-blend eggs and buttermilk then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours. Wait 10-15 minutes before attempting to remove bread from casserole then cool on wire rack. If desired cut loaf into quarters and then slice thinly.
===================================
Irish cream of mussel soup
Yield: 8 Servings
Ingredients:
* 32 md Mussels
* 1 Onion; peeled/chopped
* 1 Celery; chopped
* 1 Leek (white part only); chop
* 1 c White wine
* 3 c Fish stock
* 2 c Heavy cream
* 4 Chervil or substitute parsle
Instructions:
Salt and pepper to taste Note: When buying mussels look for small ones that have tightly closed shells - a sign that they are alive and thus fresher. Place mussels wine and fish stock in a stock pot. Add chopped vegetables. Cover and shake to stir contents. Cook on high heat 4 to 5 minutes. After 5 minutes shake pot again remove lid and strain contents into a collander catching liquid in a bowl. Then strain soup liquid again through a wire mesh strainer into a saucepan. Over high heat boil and reduce soup for 5 minutes. Meanwhile remove the mussel meat from most of the shells leaving some mussel shells intact for serving as a side dish with the chopped vegetables. Pour the heavy cream into reduced soup. Whisk while maintaining the high heat. Add mussel meat slowly. Whisk gently. Then continue to stir with a soup ladle until it boils. Ladle soup into soup bowls. Add sprigs of chervil to top of soup for garnish. Serve the remaining mussels on the side with an array of the cooked chopped vegetables.
===============================
Irish sausages
Yield: 4 Servings
Ingredients:
* 1 1/2 lb Lean pork
* 1/2 lb Pork fat no gristle
* 1/2 ts Mace
* 1 ts Salt
* 1/4 ts Fresh ground pepper
* 1/4 ts Dried sage and marjoram
* 1/8 ts Ground nutmeg and/or cloves
* 1/8 ts Cayenne pepper
Instructions:
Mince the meat and fat twice then mix very well and season. Fry a teasthingy or so to check the flavor until you get it the way you like it. Add more herbs and spices as desired. Fill the skins.
===================================
Irish hot pot
Yield: 6 Servings
Ingredients:
* 6 md Potatoes peeled and sliced -thin
* 2 md Onions sliced thin
* 3 Carrots scraped and sliced -thin
* 1/4 c Cooked rice not instant
* 1 cn (14.5-oz) peas with liquid
* 1 pk (20-oz) sausage links/ -ground chuck browned in -amounts you like
* 1 cn (15-oz) condensed cream of
Instructions:
-tomato soup diluted with a -soup Can of water Salt and white pepper -to taste In a buttered 4 quart casserole layer the potatoes onions and carrots season each layer as you go with salt and pepper. Sprinkle with rice then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake covered in a 375 degree oven for 1 hour. Remove cover turn sausages and bake an additional hour uncovered.
======================================
Kale with cream (irish)
ield: 4 Servings
Ingredients:
* 1 3/4 lb Kale
* 2 tb Butter
* 2 tb Double cream
* 1 x Pn nutmeg salt pepper
* 2 tb Stock Wash the kale and strip the leaves from the stalks then plunge into briskly boiling salted water and cook until tender
* 20-30 minutes. Drain well and chop
Instructions:
finely. In a saucepan combine the butter cream and pinches of nutmeg salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.
=================================
Irish pot-roasted chicken
Yield: 4 Servings
Ingredients:
* 1 x Chicken about 4.5 lb
* 4 oz Oatmeal
* 1 x Medium onion chopped
* 2 tb Butter
* 3 tb Stock
* 1 x Salt and pepper
* 6 oz Bacon
* 3 x Med. onions sliced
* 2 lb Potatoes
* 1 x Seasoned flour
* 3 tb Dripping or oil
* 4 x Med. carrots
Instructions:
sliced If there are giblets with the bird take them out wash all but the liver (reserve that for another use) and cover with water add salt and pepper bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal chopped onion butter or suet stock and seasoning stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots then add to the casserole. . Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. . Meanwhile cut the potatoes into thick slices and blanch them in boiling water or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour taking off the paper for the last few minutes for browning.
==================================
Irish buttermilk bannock
ield: 6 Servings
Ingredients:
* 4 c All purpose/bread flour
* 3 ts Baking powder
* 1 ts Salt to taste
* 3/4 ts Baking soda
* 1 c Raisins
* 2 Eggs
* 1 1/2 c Buttermilk
Instructions:
Stir flour baking powder salt baking soda and raisins together. Separately fork-blend eggs and buttermilk then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours. Wait 10-15 minutes before attempting to remove bread from casserole then cool on wire rack. If desired cut loaf into quarters and then slice thinly.
=====================================
Irish omelet
Yield: 2 Servings
Ingredients:
* 6 ea Small eggs*
* 1 ea Lg. cooked potatoes mashed
* 1 x Squeeze lemon juice
* 1 tb Chopped chives or scallions
* 1 x Salt and peppers
* 1 tb Butter
Instructions:
* Or four large ones. -- Separate the eggs and beat the yolks: add to the mashed potato mixing thoroughly then add the lemon juice chives and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden then run under the broiler to finish and puff it up. Serve at once.
==================================
Dressed cabbage (irish)
Yield: 4 Servings
Ingredients:
* 1 x Cabbage
* 4 tb Butter
* 3 tb Bacon stock or water
* 1 pn Nutmeg or mace
* 1/2 ts Flour
* 1 x Pepper
Instructions:
Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed and the cabbage cooked. Add the nutmeg or mace the flour and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed.
=======================================
Donegal oatmeal cream
Yield: 4 Servings
Ingredients:
* 15 fl Milk
* 1/2 c Medium oatmeal*
* 1 Large egg (beaten) Grated rind juice 1 orange
* 2 ts Sugar (to taste)
* 1/2 oz Gelatine
* 2 tb Water
* 8 oz Heavy cream**
Instructions:
Fruit sauce of choice*** *"Pinhead" if you can get it. This is the cracked oat groat not rolled. ** Whipped. *** Thin your favorite jam slightly with warm water. -- Soak the oatmeal in the milk for 30 minutes turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg grated lemon rind and sugar to taste. Dissolve gelatine in the orange juice and water add to the mixture when it's cooled and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top.
==========================================
Ardshane house irish stew
Yield: 6 Servings
Ingredients:
* 4 lb Middle neck of lamb cut in One inch chunks
* 4 lb Potatoes peeled
* 10 sm Onions sliced
* 2 oz Pearl barley
* 2 pt Beef stock
Instructions:
Salt and pepper to taste That's the basic recipe. You can add a load of sliced carrots and
leeks to make it go further and about 5-6 tsps. of Worchestershire
sauce or regular brown sauce wot you Yanks pour over everything!! If
you like, you could add a half a pint of Guinness to your stock. I
make my stock from the potato peelings, carrot tops, leek ends, and
any other stuff I find lurking in the refrigerator. If you chuck in a
few moldy lamb bones and boil/simmer for several hours, you should
get a damned good stock (strain the liquid or you'll get God knows
what stuck in your teeth!!) You'll need to start with about 5 pints
of liquid. Then bung everything into a ginormous pan, bring to the
boil, and then simmer for about two hours...should taste bloody
orgasmic! Salt and pepper to taste, depending on your level of
drunkeness!!
=======================================
Yield: 6 Servings
Ingredients:
* 1 Shoulder of lamb
* 4 lb
* 1 c Fresh breadcrumbs Pinch mixed herbs
* 2 tb Butter soft
* 1 1/2 lb Potatoes peeled sliced
* 1 Lg onion diced
* 1 Lg cooking apple*
* 10 oz Chicken stock
Instructions:
*Peeled cored and sliced. Wipe the lamb over and cut criss-cross slits around the top. Mix together the breadcrumbs herbs butter salt and pepper. Rub the mixture onto the top of the meat pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple mixing them and the seasoning well. Put the joint on top then pour the stock into the pan but not over the meat. -- Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F and cook for a further 20-25 minutes to the pound. Take off the foil for the final half hour and check that the vegetables are nearly cooked. Finish the cooking without the foil to let the top get brown and crusty.
======================================
Irish buttermilk bannock
Yield: 6 servings
Ingredients:
* 4 c All purpose/bread flour 1 c Raisins
* 3 ts Baking powder 2 Eggs
* 1 ts Salt to taste 1 1/2 c Buttermilk
* 3/4 ts Baking soda
Instructions:
Stir flour baking powder salt baking soda and raisins together. Separately fork-blend eggs and buttermilk then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours. Wait 10-15 minutes before attempting to remove bread from casserole then cool on wire rack. If desired cut loaf into quarters and then slice thinly.
===================================
Irish cream of mussel soup
Yield: 8 Servings
Ingredients:
* 32 md Mussels
* 1 Onion; peeled/chopped
* 1 Celery; chopped
* 1 Leek (white part only); chop
* 1 c White wine
* 3 c Fish stock
* 2 c Heavy cream
* 4 Chervil or substitute parsle
Instructions:
Salt and pepper to taste Note: When buying mussels look for small ones that have tightly closed shells - a sign that they are alive and thus fresher. Place mussels wine and fish stock in a stock pot. Add chopped vegetables. Cover and shake to stir contents. Cook on high heat 4 to 5 minutes. After 5 minutes shake pot again remove lid and strain contents into a collander catching liquid in a bowl. Then strain soup liquid again through a wire mesh strainer into a saucepan. Over high heat boil and reduce soup for 5 minutes. Meanwhile remove the mussel meat from most of the shells leaving some mussel shells intact for serving as a side dish with the chopped vegetables. Pour the heavy cream into reduced soup. Whisk while maintaining the high heat. Add mussel meat slowly. Whisk gently. Then continue to stir with a soup ladle until it boils. Ladle soup into soup bowls. Add sprigs of chervil to top of soup for garnish. Serve the remaining mussels on the side with an array of the cooked chopped vegetables.
===============================
Irish sausages
Yield: 4 Servings
Ingredients:
* 1 1/2 lb Lean pork
* 1/2 lb Pork fat no gristle
* 1/2 ts Mace
* 1 ts Salt
* 1/4 ts Fresh ground pepper
* 1/4 ts Dried sage and marjoram
* 1/8 ts Ground nutmeg and/or cloves
* 1/8 ts Cayenne pepper
Instructions:
Mince the meat and fat twice then mix very well and season. Fry a teasthingy or so to check the flavor until you get it the way you like it. Add more herbs and spices as desired. Fill the skins.
===================================
Irish hot pot
Yield: 6 Servings
Ingredients:
* 6 md Potatoes peeled and sliced -thin
* 2 md Onions sliced thin
* 3 Carrots scraped and sliced -thin
* 1/4 c Cooked rice not instant
* 1 cn (14.5-oz) peas with liquid
* 1 pk (20-oz) sausage links/ -ground chuck browned in -amounts you like
* 1 cn (15-oz) condensed cream of
Instructions:
-tomato soup diluted with a -soup Can of water Salt and white pepper -to taste In a buttered 4 quart casserole layer the potatoes onions and carrots season each layer as you go with salt and pepper. Sprinkle with rice then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake covered in a 375 degree oven for 1 hour. Remove cover turn sausages and bake an additional hour uncovered.
======================================
Kale with cream (irish)
ield: 4 Servings
Ingredients:
* 1 3/4 lb Kale
* 2 tb Butter
* 2 tb Double cream
* 1 x Pn nutmeg salt pepper
* 2 tb Stock Wash the kale and strip the leaves from the stalks then plunge into briskly boiling salted water and cook until tender
* 20-30 minutes. Drain well and chop
Instructions:
finely. In a saucepan combine the butter cream and pinches of nutmeg salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.
=================================
Irish pot-roasted chicken
Yield: 4 Servings
Ingredients:
* 1 x Chicken about 4.5 lb
* 4 oz Oatmeal
* 1 x Medium onion chopped
* 2 tb Butter
* 3 tb Stock
* 1 x Salt and pepper
* 6 oz Bacon
* 3 x Med. onions sliced
* 2 lb Potatoes
* 1 x Seasoned flour
* 3 tb Dripping or oil
* 4 x Med. carrots
Instructions:
sliced If there are giblets with the bird take them out wash all but the liver (reserve that for another use) and cover with water add salt and pepper bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal chopped onion butter or suet stock and seasoning stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots then add to the casserole. . Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. . Meanwhile cut the potatoes into thick slices and blanch them in boiling water or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour taking off the paper for the last few minutes for browning.
==================================
Irish buttermilk bannock
ield: 6 Servings
Ingredients:
* 4 c All purpose/bread flour
* 3 ts Baking powder
* 1 ts Salt to taste
* 3/4 ts Baking soda
* 1 c Raisins
* 2 Eggs
* 1 1/2 c Buttermilk
Instructions:
Stir flour baking powder salt baking soda and raisins together. Separately fork-blend eggs and buttermilk then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours. Wait 10-15 minutes before attempting to remove bread from casserole then cool on wire rack. If desired cut loaf into quarters and then slice thinly.
=====================================
Irish omelet
Yield: 2 Servings
Ingredients:
* 6 ea Small eggs*
* 1 ea Lg. cooked potatoes mashed
* 1 x Squeeze lemon juice
* 1 tb Chopped chives or scallions
* 1 x Salt and peppers
* 1 tb Butter
Instructions:
* Or four large ones. -- Separate the eggs and beat the yolks: add to the mashed potato mixing thoroughly then add the lemon juice chives and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden then run under the broiler to finish and puff it up. Serve at once.
==================================
Dressed cabbage (irish)
Yield: 4 Servings
Ingredients:
* 1 x Cabbage
* 4 tb Butter
* 3 tb Bacon stock or water
* 1 pn Nutmeg or mace
* 1/2 ts Flour
* 1 x Pepper
Instructions:
Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed and the cabbage cooked. Add the nutmeg or mace the flour and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed.
=======================================
Donegal oatmeal cream
Yield: 4 Servings
Ingredients:
* 15 fl Milk
* 1/2 c Medium oatmeal*
* 1 Large egg (beaten) Grated rind juice 1 orange
* 2 ts Sugar (to taste)
* 1/2 oz Gelatine
* 2 tb Water
* 8 oz Heavy cream**
Instructions:
Fruit sauce of choice*** *"Pinhead" if you can get it. This is the cracked oat groat not rolled. ** Whipped. *** Thin your favorite jam slightly with warm water. -- Soak the oatmeal in the milk for 30 minutes turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg grated lemon rind and sugar to taste. Dissolve gelatine in the orange juice and water add to the mixture when it's cooled and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top.
==========================================
Ardshane house irish stew
Yield: 6 Servings
Ingredients:
* 4 lb Middle neck of lamb cut in One inch chunks
* 4 lb Potatoes peeled
* 10 sm Onions sliced
* 2 oz Pearl barley
* 2 pt Beef stock
Instructions:
Salt and pepper to taste That's the basic recipe. You can add a load of sliced carrots and
leeks to make it go further and about 5-6 tsps. of Worchestershire
sauce or regular brown sauce wot you Yanks pour over everything!! If
you like, you could add a half a pint of Guinness to your stock. I
make my stock from the potato peelings, carrot tops, leek ends, and
any other stuff I find lurking in the refrigerator. If you chuck in a
few moldy lamb bones and boil/simmer for several hours, you should
get a damned good stock (strain the liquid or you'll get God knows
what stuck in your teeth!!) You'll need to start with about 5 pints
of liquid. Then bung everything into a ginormous pan, bring to the
boil, and then simmer for about two hours...should taste bloody
orgasmic! Salt and pepper to taste, depending on your level of
drunkeness!!
=======================================