I'm not a cook...but
thought this would be good for ones who do enjoy cooking! *s*
Kedgeree Salad
Ingredients
2lbs/900g cooked, flaked smoked fish - cod, haddock or pollock
10oz/275g cooked savoury rice
4 hard boiled eggs - chopped
4 slices fried bacon - chopped
2 tomatoes - chopped
A few scallions - chopped
Parsley - chopped
Lemon juice
Some mayonnaise or salad cream to bind
For Serving
Lettuce, tomato wedges, paprika
Combine flaked fish, savoury rice, hard boiled eggs, bacon, tomatoes,
scallions and parsley. Season well. Add enough mayonnaise or salad
cream to bind and pack into a mould. Keep in a cool place until required.
Turn onto a serving dish and garnish with lettuce and tomato.
Sprinkle with paprika.
NOTE:Peanuts, blanched red and green peppers, cooked peas, or chopped
pineapple may also be added to the Kedgeree.
10 servings
SCONES
Ingredients
1 1b. Flour
2 oz. butter
1 level tsp. bicarbonate of soda
1 tsp. cream of tartar
1.tsp. salt
1/4 pt. buttermilk or sour milk*
1 egg*
*Milk or egg for glazing surface.
Sift together flour. Soda, cream of tartar and salt.
Rub in the butter with fingers.
Make a well in the center and add egg and milk beaten together.
Mix very lightly. Turn onto a floured board and gently roll to half an inch thickness.
Cut into triangles 1-2 inches wide.
Place on a floured baking tray. Glaze with milk or beaten egg and bake at 230�C.450�F--8 for 15 minutes
For sweet scones, add 1-tablespoon sugar and
4 oz. dried fruit to mix after rubbing in the butter.
Irish Soda Bread
Ingredients
450g(1 lb) plain flour
1 level t. soda
1 heaping t. cream of tartar
Pinch salt
25g (1 oz) soft margarine
1 egg, whisked with 250 ml (1/2 pt) buttermilk
To Cook: Pre-heat oven to 200�C (400�F).
Sieve the dry ingredients into a big bowl.
Rub in the margarine. Pour in the egg and
buttermilk mixture and stir well.
Turn out onto a floured board and knead lightly for a minute or two.
Shape into a round, flatten slightly.
Place on a baking sheet. Mark with a deep cross and bake in
the preset oven for approximately 30-40 minutes.
Cool on a wire rack.
Recipe from Hillary McCarthy - Mitchelstown, Co. Cork.
Festive Irish Cream Cheesecake
Ingredients
1 c Graham Cracker Crumbs
1/4 c. Sugar
1/4 c. Margarine, melted
1 pkg. Unflavored Gelatin
1/2 c. Cold Water
1 c. Sugar
3 large eggs, separated
16 oz Cream Cheese, softened
2 T. Cocoa
2 T. Bourbon
1 c. Whipping Cream, Whipped
Combine graham cracker crumbs, sugar, and margarine; press
onto bottom of 9-inch springform pan. Soften gelatin in water,
stir over low heat until dissolved.
Blend in 3/4 cup sugar and beaten egg yolks; cook
stirring constantly, over low heat, 3 minutes.
Combine cream cheese and cocoa, mixing at medium speed on
electric mixer until well blended.
Gradually add gelatin mixture and bourbon, mixing until well blended.
Chill until thickened, but not set.
Beat egg whites until foamy; gradually
adding the remaining sugar, beating until stiff peaks form.
Fold egg whites and whipped cream into cheese mixture and pour over crust.
Chill until firm. Garnish with chocolate curls and small
silver candy balls, if desired.
VARIATION: Substitute 2 T cold coffee for bourbon.
Corned Beef and Parsnip Mash
Corned Beef & Parsnip Mash with Mustard and Cider Sauce
This is a traditional favourite and much enjoyed on St. Patrick's Day.
Ingredients
1� kg (3 lbs) silverside or brisket corned beef
1 carrot
2 celery sticks
2 leeks
1 t. peppercorns
250ml (� pt) dry cider
**Parsnip Mash**
� kg (1 lb.) potatoes, peeled and chopped
� kg (1 lb.) parsnips, peeled and chopped
125ml (� pt.) mixture of milk and cream
Knob (� c.) of butter
2 T. scallions (spring onions), chopped
Salt and black pepper
**Irish Mustard and Cider Sauce**
50g (2 oz.) butter
25g (1 oz.) flour
1 T. mustard
250ml (� pt.) mixture cooking liquid and dry cider
Dash of cream
-------
To Cook:
Place the joint in a large saucepan. Add the chopped
vegetables,peppercorns and cider. Add enough water to cover
the joint. Bring to a boil, then simmer for approx. 40 mins
per � kg (1 lb) or until the meat is tender. Leave in the
liquid until ready to serve.
While the meat is cooking, place
the potatoes and parsnips in a large pot. Cover with water.
Season, bring to the boil, then simmer until both parsnips
and potatoes are cooked. Drain well, then mash really well
with the milk, cream and butter. Whip in the scallions,
season well. Keep warm.
To make the sauce:
Melt the butter, stir in flour. Cook for a
minute or two. Add mustard, whisk in the cooking liquid and
cider. Bring to the boil, then simmer for 3-4 minutes. Stir
in the cream and taste for seasoning. Serve the corned beef
sliced with the parsnip mash, sauce and buttery cabbage.
 
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