| Irish Recipes |
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| Bakery and Breakfast Recipes Brown Bread 4 cups whole wheat flour 4 cups plain white flour 3 tsp of salt 2 rounded tsp of baking soda 3-4 cups of 2% milk Mix all dry ingredients together in a large bowl. Make a well in the center and add some milk. Work the mixture with your hand till the dough is soft and not too sticky. On a floured board, turn out the dough and knead into a circular shape about 3 inches thick. Place in a very hot preheated oven (475 F) for 20 minutes and then turn down oven to (400 F) for another 20 minutes. Bread should sound hollow when you tap it on the back when fully cooked. -------------------------------------------------------------------------------------------------- Irish Pancakes 4 oz cream flour 1 egg pinch of salt 1/2 pint milk golden syrup Sift flour and salt into a bowl, make a well and drop in egg and slowly beat in milk. Allow to stand a couple of hours before frying. Stir again just before frying. To Fry: On a hot and oiled pan, pour thin coat of batter fry until golden brown on both sides. Serve rolled up with syrup poured on top. -------------------------------------------------------------------------------------------- Spiced Apple Tart 8 oz cream flour pinch of salt 2 oz Irish butter 2 oz lard 1 lb cooking apples 1 oz sugar 1 tsp ground mixed spice Sift the flour and salt into a bowl. rub in the butter and lard and mix to a stiff dough with cold water. roll out on a lightly floured board and use half to line a 10" pie plate. Peel and core the cooking apples, cutting them into thick slices. Mix the sugar with the mixed spice and toss the apples in the mixture then transfer this filling to the pie plate. Add 2 tbsp cold water to the apples. cover the pie with the remaining strips of dough crossing them. Bake in preheated oven (400 F) for about 30 minutes or until the pastry is a golden brown. --------------------------------------------------------------------------------------------------------------- Egg in Bacon Nest 4 slices of bacon 4 small eggs 1 oz cheese Fry the bacon till the grease begins to sizzle. Remove from pan, curl each one into a circle and secure with cocktail sticks. Place bacon circles back in pan, crack an egg into them and cook slowly, spooning fat over the egg to help it cook, place bacon nests on slices of toast, grate cheese over them, remove cocktail sticks. ------------------------------------------------------------------------------------------------------ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Desserts Chocolate Eclairs 2 1/2 cups cream flour 1/4 pint water 2 oz margarine milk chocolate pinch of salt 2 eggs beaten To decorate whipping cream large bar plain chocolate Preheat oven to (425 F) Put water and margarine into a sauce pan over low heat till margarine melts bring to a boil. Reduce heat and add sifted flour and salt, stir briskly until a soft dough is formed and leaves the sides of the saucepan. Remove from heat allow to cool. Add eggs and beat until the mixture is smooth and shiny. Shape bars 4" in length of the mixture onto a cookie sheet 2" apart. Cook for about 25 minutes. Remove from oven and slit along one side and allow to cool. Melt the chocolate in a pan over boiling water, then spread ontop of the 'eclairs. When chocolate has set fill the opening with whipped cream and refrigerate. -------------------------------------------------------------------------------------------------------- Irish Delights 1 tsp cornstarch 1/8 tsp salt 1 cup sugar 4 egg whites 1 tsp distilled white vinegar 1 1/2 tsp vanilla extract 1 cup heavy whipping cream 2 cups mixed fruit Preheat the oven to (250 F) Line a baking sheet with 12" square waxed paper In a small bowl combine the cornstarch, salt, and all but 2 Tbsp of the sugar and mix well. In a large bowl beat the egg whites with the vinegar and 1 tsp of the vanilla until frothy. Gradually beat in the sugar mixture and continue beating until stiff, gossy peaks form. Pile the meringue onto the prepared baking sheet and spread to form a 9" round heaping the edges a little to form a rim, baking until the meringue is dry and firm about 1 1/4 hours. Turn the delight carefully upside down upon the wire rack, let cool for 5 minutes then gently peel off the paper. In a deep bowl beat the cream with the reserved 2 Tbsp of sugar and the remaining 1/2 tsp of vanilla until stiff peaks form, spoon the mixture into the center and add the mixed fruit on top. ---------------------------------------------------------------------------------------------------------------- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Meats Whiskey Baked Ham 4 lbs. ham 1 large onion, cut in half 2 carrots washed and scraped 2 small bay leaves 3-4 cloves 4 peppercorns 1 Tbsp brown sugar 1/2 wine glass cider vinegar cloves Whiskey Glaze 5 Tbsp Irish Whiskey 6 level Tbsp brown sugar 2 1/2 level Tbsp mustard Place the ham, skin side down, in a large saucepan covering completely with cold water. Bring very slowly to a boil, discard the water and cover once again with fresh water. Add the onion, carrots, bayleaves, cloves, peppercorns, sugar, and vinegar. Bring back slowly to a boil and as soon as boiling point is reached, reduce to simmering. Cover and simmer until the ham is cooked. Remove the ham from the water and leave to cool a little. Strip the rind and score in diamonds. Place a clove in each diamond and place the ham on a rack in a small roasting pan. Brush the ham all over with whiskey. Mix the sugar, mustard and remaining whiskey together and spread over the ham. Bake in the preheated oven for 20-30 minutes, basting twice or three times during cooking, until the glaze is golden brown. Cooking time: 25-30 minutes per pound Preheat oven to 400 F --------------------------------------------------------------------------------------------------------------- Country Stew 2 lbs cubed beef 3 large potatoes 1 package of frozen stew vegetables fry the cubed beef in a pan till cooked through, peel and chop the 3 large potatoes, mix the contents of the country stew vegetables with cold water bringing to a boil. Add the beef and potatoes and cover cooking for 1-2 hours or until meat is tender. -------------------------------------------------------------------------------------------------------------- Fried Cabbage w/Bacon 1 lb shredded cabbage 2 oz bacon 1 onion finely chopped 2 Tbsp olive oil 1 clove garlic crushed salt and pepper Take a large frying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes. Then add the crushed garlic and cook for another 2-3 minutes. Now stir in the shredded cabbage, keep stirring it now and then so it cooks evenly. Season with salt and pepper. The cabbage should cook in about ten minutes which will still remain its crispness if you prefer softer cover with a lid which will give it some steam. -------------------------------------------------------------------------------------------------- Shepherd's Pie 2 Tbsp butter 1 medium chopped onion 2 sliced carrots 4 Tbsp flour 1 pint browning stock chopped parsley and thyme 1 lb cooked ground beef 4 cups mashed potatoes grated american cheese Melt the butter in a sauce pan and add the chopped onion cover and let it sweat a few minutes. Add the carrots, stir in the flour and cook until it is slightly brown, then add the stock and herbs. Bring to a boil and reduce it a little by boiling for about 5 minutes. Add the meat and bring back to a boil, place in a pie dish and cover with the mashed potatoes. Preheat oven to (350 F) cooking time: about 30 minutes melt the cheese over the top and serve ------------------------------------------------------------------------------------------- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Soups Carrot Soup 2 pounds carrots, peeled and sliced 1 large onion, chopped 6 garlic cloves, chopped 5 whole cloves 4 cups of chicken stock or broth 2 Tbsp olive oil 1 Tbsp fresh lemon juice salt and pepper pinch of sugar 1/4 cup heavy whipping cream minced fresh parsley Heat the oil in a large saucepan over medium heat. Add the carrots, garlic, onions, and cloves, and cook till the onions are translucent, which is about 4-8 minutes. Add 3 1/2 cups of the stock or broth, cover and simmer, stirring frequently until the carrots are very soft which is about 25-30 minutes. Remove the cloves from the stock or broth and discard. Transfer the mixture to a blender or food processor in batches and process until smooth. Return to the same saucepan and stir in the lemon juice and sugar. Season with salt and pepper and if needed thin with the remaining 1/2 cup stock or broth. Serve in bowls with a drizzle of cream. Sprinkle with minced parsley. ---------------------------------------------------------------------------------------------- Old Fashion Vegetable Soup 3 Tbsp butter 1 onion 2 large carrots, diced 3 stalks celery, diced 1 20 oz can whole peeled tomatoes 1 tsp salt 1/2 tsp ground pepper 1 tsp dried parsley 3 Tbsp soy sauce 1 Tsp paprika 2 quarts beef broth In a large pot over medium heat, melt the butter. Cook the onion, carrot and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce and paprika. Then pour in the beef broth. Bring to a boil, then reduce heat and simmer for 30 minutes, until the vegetables are tender. -------------------------------------------------------------------------------------- Potatoe Soup 3 cups cubed and peeled potatoes 1/2 cup chopped celery 1/2 cup chopped onion 1 cube chicken bouillon 1 cup water 1 tsp dried parsley 1/2 tsp salt 1 pinch ground black pepper 2 tsp flour 1 1/2 cups milk 1 1/2 cups grated cheese 1 cup chopped ham In a large stock pot, add potatoes, celery, onion, chicken bouillon, water and parsley. Season with salt and pepper and simmer until vegetables become tender. In a seperate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick. Stir in cheese, cooked ham and simmer until cheese is melted. |
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