Irish Food and Drink Recipes

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Peg
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Irish Food and Drink Recipes

Post by Peg »

We're having a St. Patrick's Day party at work on Saturday. I'm looking for some really good Irish food and drink recipes. Anyone have any they'd like to share?
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Kathy Ellen
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Irish Food and Drink Recipes

Post by Kathy Ellen »

Hello Peg,



I'll post some recipes that my Nana make for us when we growing up in "Joisey City." There's s lovely book called "A Little Irish Cookbook" that I use to remember these recipes.



Boxty



Boxty is a traditional potato dish, celebrated in the rhyme.

Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man



8 oz/ 250 g/ 1 cup raw potato

8 oz/ 250 g/ 1 cup mashed potato

8 oz/ 250 g/ 2 cups plain flour

1 tsp baking powder

1 tsp salt

large knob of butter, melted

about 1/4 pt/ 125 ml/ 1/2 cup milk





Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan. If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones.
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Kathy Ellen
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Irish Food and Drink Recipes

Post by Kathy Ellen »

Fadge:



Potato Bread

Also known as fadge or potato cake, this is delicious hot from the griddle or pan with melted butter and a sprinkling of sugar. It is also a much-loved part of a traditional breakfast.

225g/ 8oz warm cooked potato

1/2 tsp salt

25g/ 1oz butter, melted

50g/ 2oz plain flour

Makes 8

Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and rolll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect. Pratie Oaten For a tasty, textured variation, substitute fine oatmeal for the flour in the recipe above
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Kathy Ellen
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Irish Food and Drink Recipes

Post by Kathy Ellen »

Pot of Tea





It is easy to make a poor cup of tea. Float a tea bag in some milk, pour in some nearly-boiling water, mash the tea bag against the side of the cup with a spoon, fish out the tea bag and throw it away. There you are. Awful! Tea should be made with freshly-drawn, freshly-boiled water in a warmed pot and allowed to brew. The result will be a pleasant, refreshing drink.

To make a good pot of tea, bring freshly-drawn water to a brisk boil.

Pour a little into a 2 pt/ 1 ltr/ 4 cup earthenware teapot to warm it, then empty the water out.

Using good quality tea, put 3-5 teaspoons, according to taste, into the warmed pot.

Bring the water back to the boil and pour on immediately.

Cover the pot with a tea-cosy and allow to brew for 5 minutes - any shorter and the flavour will not have developed, any longer and the tannin will start to come out, making the tea taste stewed. For the same reason, boiling water should be used to make the tea but the brew should not subsequently be boiled.
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Kathy Ellen
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Post by Kathy Ellen »

Irish Farmhouse Breakfast





I have fond memories of a particularly sunny summer a year or two ago when I stayed in a farmhouse on the Dingle peninsula. As well as the good weather I remember the breakfasts.

Start off with a freshly-cut half grapefruit with a dusting of superfine sugar, followed by a bowl of smooth oatmeal porridge gently cooked in milk and served with an individual jug of cream. After that comes rashers, sausages and eggs, the lot served with scones and brown bread warm from the oven, honey, homemade preserves, fresh butter and a pot of tea. For each person gently fry two sausages over a low heat until well cooked through and golden brown on the outside. Also fry a couple of slices each of black and white pudding. Remove from the pan and keep hot. Drain off the fat, as it is somewhat indigestible, and fry two rashers of bacon, having first cut off the rind. Now fry a couple of eggs in the bacon fat, spooning the hot fat over the yolks to set them. Fry a few mushrooms, half a tomato and a slice or two of potato cake each. Add a pat of butter if there is not sufficient bacon fat, but do not cook in butter alone as it burns at too low a temperature.
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Kathy Ellen
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Post by Kathy Ellen »

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.

1/4 pt/ 125 ml/ 1/2 cup lukewarm milk

1 tsp sugar

1 tsp fresh yeast

8 oz/ 250 g/ 2 cups plain flour

1 tsp mixed spice, pinch salt

1 egg, 3 tbsp butter

6 oz/ 200 g/ 2 cups mixed fruit

(currants, sultanas, raisins, candied peel)

1 gold ring (in greaseproof paper)

2 oz/50 g/2 tbsp caster sugar

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.
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Kathy Ellen
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Post by Kathy Ellen »



Brown Scones

2 cups self-raising flour

3 tbsp butter

1/2 cup milk

pinch of salt

Sieve the flour into a bowl and rub in the butter quickly and lightly with the fingertips. Add the salt and then, using a round-bladed knife, mix in the milk a little at a time. With floured hands knead lightly to a soft dough, adding a little more milk if necessary. Roll out evenly but lightly about one finger thick on a floured board. Cut out with a pastry cutter using a quick sharp motion, but do not twist or the scones will distort as they bake. Cook on a greased baking sheet near the top of a pre-heated oven at 425°ree;F for 12-15 mins. These scones are best baked fresh for tea as they go stale very quickly. Brown scones are made in exactly the same way, substituting wholemeal flour for half the white flour. For fruit scones add a tablespoonful of superfine sugar and two tablespoonfuls of dried fruit before adding the milk.
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Kathy Ellen
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Irish Food and Drink Recipes

Post by Kathy Ellen »

Soda Bread





This bread is popular throughout Ireland. Because it is easily and quickly made it is often baked fresh for tea or even breakfast. At home we used to call the loaf made with white flour soda bread, while that made with wholemeal was wheaten bread. In other parts of the country wheaten bread is referred to as brown soda or, confusingly, soda bread!

1lb/ 1/2kg/ 4 cups plain flour

1 tsp salt

1 tsp baking soda

1 tsp sugar (optional)

1pt/ 1/2 lr/ 2 cups buttermilk or sour milk

Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.

Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much.
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Peg
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Irish Food and Drink Recipes

Post by Peg »

Thanks Kathy Ellen!
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Kathy Ellen
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Post by Kathy Ellen »





Mulligan Stew

Guest Author - Mary Ellen Sweeney

Mulligan stew, or Irish stew, as some call it, is a mixture of meat and vegetables. Round steak is a good cut, but almost any cut of beef will do. Though it is often made with a mixture of beef or lamb, potatoes, carrots, celery, and onions, to limit the ingredients thus would not be at all in keeping with the ideology of the stewpot. A stew is just that, stewed stuff. The ingredients are entitled to change according to what is in the pantry and the end result will not suffer because the cook decided to add some peas at the last minute.

Ingredients:

3 lb. cubed beef (or lamb)

4 peeled and cubed potatoes

2 medium onions cut into 1/8

3 large carrots, scraped and sliced into ½ inch slices

4 stalks of celery, washed and sliced into ½ inch slices

2 tablespoons of flour

4 tablespoons of butter and 1 tablespoon of oil

water to cover

1 tablespoon of Gravy Master or other browning sauce

salt, to taste

white pepper, to taste

Prepare the meat and vegetables ahead of time. Melt the butter/oil in a large, heavy pot over medium high heat being careful not to burn the butter. Dredge meat in the flour. Brown the meat a few pieces at a time in the melted butter/oil. When each batch of meat is lightly browned, remove from the pot with a slotted spoon and continue to brown the rest of the meat. When all the meat is browned, add the onions, celery, and carrots to the pot and sauté lightly. When the onions are wilted, add back in the meat, cover the lot with water and stir well. Bring to a boil, stir, cover, and simmer gently for 1 to 1-1/2 hours, stirring occasionally. When the meat is nearly done, bring back up to a slow boil and add the potatoes, the Gravy Master, and seasoning. The stew is ready when the meat is tender and the potatoes cooked through. Serves 6 to 8.

Enjoy!
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Peg
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Irish Food and Drink Recipes

Post by Peg »

Definately going to try the Mulligan Stew!
Hugh Janus
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Irish Food and Drink Recipes

Post by Hugh Janus »

Irish Mixed Grill.



Boiled potato's, Roast Potato's, Mashed potato's, and Chips...:wah:
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Kathy Ellen
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Irish Food and Drink Recipes

Post by Kathy Ellen »

Jester;1153653 wrote: Me too, Im actually getting it down exactly as she makes it, Im going to try it her traditional way first, but Im going to have to double the recipe! I have Hoss and a ranch hand to feed, so it ain't enough!



Kath- Can ya fill me in on 'round steak' Is this top round, what the grocer calls stew meat?


yes, it's the top round or rump steak
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Kathy Ellen
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Irish Food and Drink Recipes

Post by Kathy Ellen »

=========



COLCANNON



=========







2 lbs Potatoes



1 large 'Curly Kaye' or Cabbage



1 large Onion



4 oz of butter or margarine



Pinch of Pepper & Salt



Half pint Milk







Peel and divide the potatoes, chop the onions



and cabbage. Layer a saucepan with the potatoes



and add the pinch of salt and pepper. Layer the



onion and cabbage on top of the potatoes and add



enough water to cover the mixture. Boil and then



simmer for 15 to 20 minutes untl the potatoes



are cooked. Mash the mixture thorougly adding



the buter and milkt to ensure a good consistency.



Serve with meat, steak, sausages, etc
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Kathy Ellen
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Irish Food and Drink Recipes

Post by Kathy Ellen »

Dublin Corned Beef and Cabbage







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







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.
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sunny104
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Irish Food and Drink Recipes

Post by sunny104 »

I love to cook so I'd probably do something creative with it. :o :D You can substitute typical Irish ingredients in common appetizers or make mini shepherd's pies (yum!) or just use a bit of green food coloring in whatever you make, like green deviled eggs or something like that. :-6

now I want to make green deviled eggs. :thinking: :wah:
qsducks
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Irish Food and Drink Recipes

Post by qsducks »

I don't really know if this is Irish but we had it last night and it disappeared quickly. Def. a keeper.

COUNTRY POTATO BAKE

20-oz package frozen shredded hashbrowns

10 3/4-oz can of cream of chicken soup

1 cup sour cream

1/4 cup butter, melted

2 cups shredded cheddar cheese

12 slices bacon, crisply cooked and chopped (use can use more, I did)

2.8 oz French fried onions

Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and butter together; spread over hashbrowns. Sprinkle with cheese, bacon & onions. Bake, covered at 350 degrees for 45 minutes. Serves 10.
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sunny104
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Irish Food and Drink Recipes

Post by sunny104 »

qsducks;1158474 wrote: I don't really know if this is Irish but we had it last night and it disappeared quickly. Def. a keeper.

COUNTRY POTATO BAKE

20-oz package frozen shredded hashbrowns

10 3/4-oz can of cream of chicken soup

1 cup sour cream

1/4 cup butter, melted

2 cups shredded cheddar cheese

12 slices bacon, crisply cooked and chopped (use can use more, I did)

2.8 oz French fried onions

Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and butter together; spread over hashbrowns. Sprinkle with cheese, bacon & onions. Bake, covered at 350 degrees for 45 minutes. Serves 10.




I must try that! :-6
qsducks
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Irish Food and Drink Recipes

Post by qsducks »

sunny104;1159432 wrote: I must try that! :-6


It is so easy to assemble sunny. It was def. a hit the other night.:-4
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