Traditional Irish Recipes

Irish Stew
(there is some debate over what the "traditional irish stew is made of, some say carrots some say NO some say mutton, some say beef, pork, lamb, or bacon. That is up to your taste)

Dublin Coddle

1 lb. best sausages
8 0z. streaky bacon
1 cup stock water
6 medium potatoes
2 medium onions
salt and pepper

cut the bacon into squares bring the stock to a boil in a saucepan.  add the sausages and bacon and let simmer for about five minutes. Remove the sausages and bacon, save the liquid. cut each sausage into pieces. Peel potatoes into thick slices. skin the onions and slice them. place a layer of potatoes in the saucepan, then a layer of onion, and then half the saucepan with sausage and bacon. repeat the entire process one more time and then finish of with a layer of potatoes. Pour the rest of the stock over the potatoes salt and pepper to taste. cover and simmer gently for about an hour. Serve piping hot.

2 1/2 pounds of beef ( or meat of choice)
4 large potatoes
2 large onions
3 or 4 medium carrots
sprig of parsley
2 cups water
salt and pepper to taste

cut the meat into good sized chunks. Peel the vegtables and slice thickly
put the vegtables in a good sturdy pot starting and ending with the potatoes. Pour the water over and season to taste. Cover with a tight lid and let simmer on very low heat for about 3 hours or more. Until the meat is tender and the potatoes have thickened the liquid.
If lamb is used. Cut the cooking time down to about 1 1/2 hours.

Irish Soda Bread

3 cups sifted unbleached flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 stick lightly salted butter softened
3/4 cup currants
1 tbsp. caraway seeds
1 egg
1 cup buttermilk
3 tbsp. honey

preheat oven to 350. Throughly mix together flour, soda, baking powder and salt. Cut the butter into the flour mixture.
Stir in the currants and caraway seeds. Beat egg, buttermilk and honey together. Add to dry ingredients stirring only briefly to moisten evenly. Turn out on a floured board and knead breifly to form a smooth dough. Shape into a high round ball. Place on a buttered baking sheet. Slash across vertically and horizontally about 4" long and 1/2 " deep. Bake at 350 for 50 to 55 minutes. Cool before slicing

Boxty

1 cup each of raw, grated potatoes. left over mashed potatoes and all purpose flour
2 tsp. baking powder
2 tsp. salt
2 eggs
about 1/4 cup of milk

squeeze the grated potatoes in a cloth to remove as much liquid as possible.
sift the flour with the salt and baking powder. Mix all the potatoes with the dry ingredients and add the beaten eggs. mix well. add sufficient milk to make a batter. drop by spoonfuls onto a hot buttered frying pan and good until browned. serve hot and well buttered with or without sugar.

Barmbrak

2 1/2 cups mixed dry fruit. (currants, and golden raisins
1 cup boiling black tea
1 egg
1 teaspoon of equal amounts of cloves, cinnamon,nutmeg,allspice, and mace
4 tsp. marmalade
1 cup sugar
2 1/2 cups self rising flour.

place fruit in a bowl, cover with hot tea and let soak over night. the next day add the remaining ingredients and mix well. preheat oven to 375. pour the batter into a greased square pan and bake for 1 1/2 hours. let cool on wire rack.slice serve buttered with tea

Corned Beef and Cabbage

2 lbs of onions
2 and 1/2 lbs of carrots
6 lb corned beef brisket
1 cup malt vinegar
6 oz. irish stout
1 tbsp. mustard seed
1 tbsp coriander seed
1/2 tbsp peppercorns
1/2 tbsp dill seed
1/2 tbsp allspice
2 bay leaves
3 lbs cabbage rinsed
2 1/2 lbs small red potaotes
1/2 cup coarse grain mustard

chop enough onions and carrots to make 1 cup each. Chop coarsely. In a pan place onions and carrots, corned beef with water or beef stock. add vinegar, stout, mustard seed,coriander, peppercorns, dill, allspice, and bay leaves. cover and bring to a boil over high heat. simmer until meat is pierced.
meanwhile, add remaining onions and carrots into wedges. cut cabbages up into pieces, clean potatoes, add onions, potatoes, and carrots to tender beef. place cabbage on top and simmer until cabbage is tender about 20 minutes.

to serve. slice off fat, cut meat across the grain. serve warm scoop out vegtables with slotted spoon and serve beside meat.

Limerick Ham

3 to 3 lb ham
cider to cover
1/2 cup brown sugar
1 tsp mustard
20 whole cloves

cover the ham with cold water and bring slowly to a boil. Throw out the water and replace with cider. Bring this just to the boling point and low the heat. simmer for 20 minutes per poound. Take the ham out skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard Rub well into the surface of the ham. Bake in a preheated oven for 10 minutes a pound.

Champ
boil 8 potatoes until soft not mushy drain and return to heat to dry somewhat before mashing.  Chop the scallions finely cook for five minutes in 1/2 cup of milk. beat together and serve HOT. with butter