|
Home
COLCANNON
INGREDIENTS
2 lbs (900g) Potatoes
1 Large Cabbage
1 Large Onion
4 oz (115g) butter (or Margarine)
Pepper & Salt
1/2 pint (285ml) of milk approximately
1. Peel the Potatoes cut them in half if they are large
2. Chop Onions and Cabbage
3. Place the Potatoes in a suitable saucepan, add a small touch of salt
and pepper
4. Place the Onion on top of the layer of potatoes, add a small touch of
salt and pepper
5. Place the Cabbage on top of the layer of onions ,
6. Add just enough water to cover the ingredients
7. Bring to the boil
8. Reduce heat and simmer for 15-20 minutes (until the vegetables are
soft)
9. Mash Ingredients adding enough milk and butter to make the
ingredients soft and fluffy.
Add additional salt and pepper to taste (if required)
WATERFORD CODDLE
1 lb (450g) Shannon Valley Bacon bits (Rashers)
1 lb (450g)Shannon Valley Pork Bangers
3 Large Onions
2 lb (900g) Potatoes
Pepper & Salt
Fresh Chopped Parsley (4 tbls 4 x 15ml approx)
METHOD
1. Peel the Potatoes cut them in half if they are large
2. Peel and slice Onions
3. Place the Onions in an ovenproof dish ,add a pinch of pepper, and
parsley
4. Remove any excess fat from the bacon
5. Place the bacon on top of the layer of onions, add a small touch of
pepper and parsley
6. Place the Potatoes on top of the bacon ,add a small touch of salt,
pepper and parsley
7. Place the Sausages on top of the Potatoes
8. Add just enough water to cover the Ingredients
9. Cover the dish, cook in a low oven, (120°C), (250°F), Gas Mark 1
for two hours
Serving Suggestion: Serve with Brown bread or Soda Bread
AN
IRISH BREAKFAST
INGREDIENTS
4 Slices of Shannon Valley Back Bacon
3Shannon Valley Pork Bangers
2 Black Pudding
2 White Pudding
2 Eggs
1 Tomatoes
5 Mushrooms
METHOD
1 Cut tomatoes in half, wash and skin mushrooms and chop in quarters
2. Fry or grill the rashers, sausages, black and white pudding together
3. Fry the eggs on a very low heat and cover frying pan with large plate
4. Fry tomatoes and mushrooms together in a little butter
5. When all ingredients are ready to serve, remove plate from eggs (with
a cloth)
6. Place all the ingredients on the warm plate, add salt and pepper to
taste
Serving Suggestion:
Usually served with fresh orange juice, tea/coffee, toast, brown bread,
and a selection of jamS
IRISH
SODA BREAD
INGREDIENTS
1 lb (450g) plain white flour
1 level teaspoon baking soda/bicarbonate of soda
1 level teaspoon cream of tartar
pinch of salt
4 oz (115g) Butter
4 oz (115g) sugar
4 oz (115g) sultana's or raisins or currants
1 egg
half a pint (285ml) butter milk
METHOD
1) Preheat oven to (180°C), (350°F), (Gas Mark 4)
2) Sieve flour, soda, cream of tartar and salt into a bowl
3) Rub in butter lightly with finger tips until the mixture looks like
bread crumbs
4) Add dried fruit and sugar and mix well
5) Beat egg in a separate bowl and add buttermilk, mix well
6) Add to other ingredients and mix into a dough
7) Turn onto lightly floured board, knead and mould into a smooth round
dough
8) Put into a greased baking tray and flatten to about 2/3 inch thick
9) Bake for 40-50 minutes, until bread is golden brown
10) Remove from oven and leave to cool
Serving Suggestion:
With butter and Jam
Also nice when lightly toasted under grill, and butter spread over when
hot
POTATO
CAKES
INGREDIENTS
1 Lb (450g) of cooked Potatoes
1 oz (30g) of Margarine/Butter
Half lb (225g) of White Flour
Half a teaspoon of Baking Powder
1 Egg
Half a small Onion finely chopped
Half a spring of Parsley
Salt
Freshly ground Pepper
1 Tablespoon (1x15ml) of milk
METHOD
1) Mash the potatoes and season to taste
2) Add the onions and parsley
3) Rub Margarine into flour and baking powder, add to vegetables and mix
4) Beat egg and milk together in a bowl
5) Add milk and egg to mixture and mix together thoroughly
6) Turn onto a lightly floured board and knead until smooth
7) Divide in two and roll each piece out into a circle about a quarter
inch thick
8) Cut into triangles or circles (7.5cm 3 inch in diameter)
9) Fry in a pre-heated well greased pan until golden brown on both sides
IRISH
COFFEE PUDDING
INGREDIENTS
6
eggs, separated
1 heaping cup sugar
1 1/4 cup strong black coffee
1 1/2 ounces plain gelatin
1 1/4 cup heavy cream
7 teaspoons Irish whisky
finely chopped walnuts (optional)
whiskey flavored whipped cream (optional)
METHOD
1.
In a Pyrex bowl, cream the egg yolks with sugar.
2. Heat the coffee and dissolve the gelatin in it.; then add to the egg
yolk mixture.
3. Beat the mixture well.
4. Place the bowl over a pan of boiling water and beat; stir constantly
until the mixture begins to thicken.
5. Remove from heat allow to cool.
6. When the bowl has cooled a little, put it over cracked ice and
continue to stir.
7. When the mixture is almost set, whip the cream and fold in the
whiskey, then fold in the stiffly beaten egg whites.
8. Pour into dessert dishes and let set.
9. Garnish with additional whipped cream with whiskey folded in, and
finely chopped walnuts.
IRISH
COFFEE
INGREDIENTS
4 tablespoon (4 x 15ml) of Irish Whiskey
1 teaspoon of sugar (preferably brown)
Freshly made strong black coffee
Double cream freshly whipped to soft peaks
METHOD
1) Warm an Irish Whiskey glass or wine glass with hot water or steam
2) Pour the whiskey into warmed glass
3) And in sugar and stir
4) Pour in freshly made coffee fill the glass to half an inch from the
top
5) Stir until sugar is dissolved
6) Turn a spoon up side/down and put tip into coffee let the cream fall
into the glass over the back of the spoon
7) Fill to the top of the glass and do not stir, serve immediately
IRISH
POUND CAKE
INGREDIENTS
1/2 pound (225g) of Irish butter
1/2 pound (225g) of Sugar
9 oz (250g) flour
4 large eggs
half a lemon rind grated
quarter teaspoons of baking powder
half pound (225g) sultanas
half pound (225g) currants
2 oz (60g) cherries
2 oz (60g) almonds (chopped)
2 tablespoons Irish Whiskey
METHOD
1) Put egg and sugar in a bowl, mix until soft and creamy
2 ) Add lemon ring and mix well
3) Add eggs one at a time ,mix well to thicken mixture
4) Sift flour and baking powder into mixture, fold in lightly
5) Add in fruit and almonds, mix well into mixture
6) Turn into greased cake tin, decorate top with some almonds
7) Bake for 2 and a half hours in a moderate oven, until top is golden
and cake is shrinking from the sides
8) Remove from oven and coat with whiskey
9) Leave to cool for 10 minutes, turn out on wire rack, leave to cool
fully
Boiled Bacon
Place the Boiling
Bacon in a Large Saucepan
Cover with
cold water a bring to the boil.
Cover and simmer
(30 Minutes per Pound)
Add Cabbage cut in
Quarters cook for 20 to 30 minutes more
Serve with Boiled
Potatoes
OR
For a nice Baked Ham
Remove Cooked Boiling Bacon
From Saucepan place in a Pie Pan
BROWN SUGAR AND ORANGE JUICE HAM GLAZE
1/2 Cup Honey
1/2 Cup Orange Juice Concentrate
1/2 c.+ brown sugar
Pinch of Ground cloves
Pinch of
Ground Nutmeg
Mix well together all ingredients,
Cool Boiling Bacon then
Brush with Glaze
Bake in Pre-heated
Oven 350 Degree Oven
For appx 20 to 30 Minutes
Until Brown and Crisp
Serve with your
Favorite Mustard.
CopyrighdCopyright ©
2012 Irishgrub.com All rights reserved.
|