| Here's a collection of recipes from the Gaelic language list, gaelic-l. One warning corned beef is used only as a cold cut in Ireland. I'd never heard of corned beef and cabbage until I spent some time in the US. IRISH RECIPES Ver 3.0 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 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. 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 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. 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. 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. 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 SODA BREAD #1 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. 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. 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. 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. 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. 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. CANDIED BLOSSOMS 1 cup sugar 3/4 cup water Confectioners' sugar Rose or violet petals Select choice blossoms and petals; wash gently, then spread on flat plates to dry. Combine sugar and water; boil until spins a thread when dropped into ice water (230 to 234 degrees F on a candy thermometer). Pour syrup into a bowl and place bowl on a bed of cracked ice. When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup. Place petals on waxed paper to dry. As they harden, dust with confectioners' sugar. Makes 3 to 4 servings 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 (8614903@ul.ie) SODA BREAD #1 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. SODA BREAD #2 - WHOLE WHEAT 4-1/4 to 4-1/2 cups whole wheat graham flour 4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 tsp butter or margarine, cut in small pieces 2 C. buttermilk Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, and salt. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack. Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) SODA BREAD #3 - RAISINS 4-1/4 to 4-1/2 cups all-purpose flour 4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3 tbsp granulated sugar 1 tsp caraway seeds 1 cup dark seedless raisins 2 cup buttermilk butter sugar Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, and sprinkle with sugar. Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) SODA BREAD #4 - CURRANTS 3 cups flour 1 3/4 cups buttermilk 2/3 cups sugar 2 tbsp butter, melted 3 tsp baking powder 3/4 cups currants 1 tsp salt 1 tsp baking soda 2 eggs, beaten Sift the flour, sugar, baking soda, salt, and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large, greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven. 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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