Fiona's Place / The Dungeon / The Irish Connection / Irish cookery / Irish music / An Irish patchwork / The Seaside / The Beach / Mermaids / Look to the Stars / The Love Shack / The Playroom/ My Graphics To the food links Irish Cookery sayings Starters Potato soup Leek soup Onion soup Smoked salmon mousse Fish Trout Salmon Main Courses Pork in Guinness Spiced Beef Irish Stew Roast leg of lamb and mustard Dublin Coddle Spiced Chicken with Whiskey and Pineapple Bacon/Ham Gammon steaks with Whiskey sauce Beef and Bacon Roll Vegetables Colcannon Baked parsnips Potatoes Potato Cakes Champ Boxty Dessert Gaelic Souffle Fruit Crumble Bread and Butter Pudding Tea Time Guinness Fruit Cake Whiskey Brack Irish brown bread Soda bread Scones Thick Shortbread Flapjacks Gingerbread Pancakes Drinks Hot Whiskey Irish Coffee 1kg/2 lbs potatoes 60g/2 oz butter 60g/2 medium onions 250ml/1 cup light cream 6 rashers of streaky bacon, crisply fried 60 fl oz/3 pints/6 cups of half milk and half water or stock salt and pepper Method: Melt the butter in a saucepan, add the sliced peeled onions and cook gently. Do not brown. Add the peeled and sliced potatoes, season to taste and add the milk and water or stock. Cover and cook gently for about one hour. Put into a liquidizer and blend till smooth. Add cream and gently reheat, but do not boil. Serve with freshly chopped parsley on top, or chives or crisply fried bacon. To the Top of the page 500g/1lb Leeks thinly sliced 30g/1 oz butter 600ml/20 fl oz/1 pint liquid(1/2 milk and 1/2 water) 30g/1 oz porridge oats(oatmeal) 1 bay leaf salt and pepper Method: Fry the leeks in butter till clear, about 3 minutes. Stir in oats and add liquid. Boil season and simmer for 5 minutes. To the Top of the page 1000g/2lbs onions 600ml/20 fl oz/1 pint water 600ml/20 fl oz/1 pint milk 30g/1 oz butter thick slice of bread salt and pepper Method: Slice and fry onions in butter till cooked but not browned. Add water, salt and pepper and bread. Bring to the boil and simmer 20 minutes. Rub through a sieve or puree. Return to saucepan with the milk and heat till almost boiling. Serve. To the Top of the page 250g/8oz smoked salmon 250g/8oz cream cheese 150ml/1/4 pint soured cream 2 tablespoons lemon juice salt and pepper Method: Place all in a liquidizer and blend till smooth. Turn into a bowl and serve with crisp biscuits. To the Top of the page 4 Trout (1 per person) 1/4-1/2 bottle of white wine 1/2 lemon 125g/4oz/ 1/2 cup butter 40ml/2 tablespoonsful chopped parsley salt and pepper Method: Mix the parsley into half of the butter and divide into 4 pats. Put one pat into each cleaned fish. Place them in an ovenproof dish and rub salt into them. Pour the wine around, cover and cook in a moderate oven 350-400 F, Gas 4-5,150-175C for 20 minutes. Add the rest of the butter cut into small pieces and the juice of the lemon. Cover and cook again for another 10 minutes. Can be served either hot or cold. If cold chill it well and the juice will turn to jelly. If hot serve with cauliflower sprigs cooked in a little milk to barely cover, with a knob of butter, salt and pepper. To the Top of the page Clean the fish and put some parsley inside it. Rub butter into the outside. Place in an ovenproof baking dish, cover with foil. Cook for 10 minutes to the 500g/lb at 180C/350F/Gas4 Remove from oven and serve hot or cold. To the Top of the page 750g/1 1/2 lbs pork cubed 30ml/ 2tablespoonsful oil 450ml/3/4 pint Guinness (1 bottle) 15ml/ 1 tablespoonful cornflour 3 onions sliced 1 garlic clove crushed 150ml/ 1/4 pint single cream Method: Season meat. Heat oil and brown the meat. add onions and garlic and fry till lightly browned. stir in guinness and simmer gently 1-1/2 hours. Blend cream and cornflour and stir into sauce. Bring to the boil and simmer, stirring, until the sauce thickens. Season and serve with rice. To the Top of the page This is eaten traditionally at christmas in Ireland To spice a 3kg/ 6 lb joint of beef 3 bay leaves 5 ml/ 1 teaspoon cloves 6 blades mace 5 ml/1 level teaspoons peppercorns 1 clove garlic 5 ml/1 teaspoon allspice 40 ml/ 2 heaped tablespoons brown sugar 10 ml/2 heaped teaspoons saltpetre ( Potassium nitrite from a chemist/drugstore) 500g/1lb coarse salt Method: Rub all dry ingredients together, then pound in the bay leaves and garlic. Stand the meat in a glass dish and rub the spicing mixture into it. Do this every day for a week, taking the spicing mixture from the bottom of the dish and turning the meat twice. Then wash the meat and tie into a good cooking shape. For cooking the meat you need: 3 sliced carrots 300ml/10 fl oz/1/2 pint Guinness 3 medium sliced onions a bunch of mixed herbs 5 ml/1 teaspoonful each of ground cloves and allspice. Method: Sprinkle the meat with the allspice and cloves. Put in a large saucepan, on a bed of chopped vegetables. Barely cover with water. Put the lid on and simmer for 5 hours. During the last hour add the Guinness. Do not let it boil dry. It can be eaten hot or cold. At christmas it is usually served cold. So remove from the liquid and press under a plate and a weight on top. The carve into thin slices. Quite often eaten on Christmas day for the meal at which traditional Turkey and Ham is not. To the Top of the page There are lots of variations on irish stew. Originally they would add whatever was around at the time! Sometimes you'll get carrots or barley, but my family prefer the original and in our opinion the best!!! 500g/ 1 lb mutton or lamb neck 2 onions (increase this to same amount as potatoes) 1kg/ 2 lbs potatoes 1 teaspoonful salt and pepper 300ml/ 10 fl oz/ 1/2 pint water Method: Put meat, onion and water in a saucepan and bring to the boil. Remove skum. Simmer for 1/2 hour then add potatoes and seasoning.. Simmer for 1 hour. Serve. To the Top of the page 1-3lb leg of lamb 1 tsp. mustard powder 1 tbsp seasoned flour 60g/ 2 oz dripping Method: Preheat oven to 180C/ 350 F/ Gas mark 4. Put the dripping into the roasting pan and place in the oven. Mix mustard powder with the flour. Wipe meat and rub all over with the flour mustard mixture. Remove tin from oven and roll the joint in the hot fat to sear. Place meat in the tin and return to oven for 1 1/2 to 1 3/4 hours. Baste every 1/2 hour. Serve with potatoes and vegetables of your choice. To the Top of the page 8 (1/4 inch thick) ham or bacon slices 1kg/ 2 lbs Potatoes, peeled and sliced 4 large onions 8 pork sausages 4 tablespoonsful chopped parsley salt and pepper Method: Boil the bacon or ham (cut in large chunks)and the sausages in boiling water for 5 minutes. Drain but keep the liquid. Put the meat into a heatproof oven dish, with the thinly sliced onion, potatoes and the chopped parsley. Season., and add enough stock to barely cover. Lay greaseproof paper on top and put on the lid. Cook in a mod oven 200F/Gas 1/2 - 1 for about an hour until the liquid is reduced by half, and all ingredients are cooked. Serve hot with soda bread. To the Top of the page Serves 4 4 portions chicken 25g / 1 oz butter 5 ml/ 1 level teaspoonful mild curry powder 3 ml/ 1/2 teaspoonful mace(or nutmeg) 3 ml/ 1/2 teaspoonful ground ginger 1 teaspoonful salt pepper 1/2 fresh pineapple (you can use 1 tin) 1 small glass of Irish Whiskey 150ml/ 5 fl oz/ 1 gill/ 1/4 pint unsweetened pineapple juice Method: Melt butter in a frying pan, fry chicken to seal it. Lower heat , add the spices ,and fry 8 minutes more, turning frequently. Remove chicken when cooked. Add pineapple to the pan and fry till golden. Pour over the whiskey and ignite! Pour over the pineapple juice and simmer till sticky. Serve with rice. To the Top of the page Put the ham in a large saucepan and cover in water and boil -20 mins per 500g/1lb + 20 minutes. Cut off most of the rind and fat. Coat with brown sugar , a small amount of mustard and mixed with a little cider and crisp in the oven at a high temperature. Or coat in breadcrumbs and sugar and stick whole cloves into it. Serve with vegetables and potatoes. To the Top of the page 4 gammon steaks 2 tbsps. very finely chopped onion 1 tbspoon. brown sugar 1 tbsp. Irish whiskey 25g/ 1 oz flour 25g/ 1 oz butter 150ml/ 5 fl oz/ 1/4 pt water or stock salt and pepper Method: Brush steaks with melted butter. Snip fat so it won't curl in cooking. Grill 7-8 minutes on each side. To make sauce:-gently fry onions in remainder of butter till cooked. Remove from heat aand stir in flour gradually. Add stock. Return to heat. Add sugar and bring to boil. Simmer 2 minutes to cook the flour. If sauce seems too thick add more water. Add whiskey and season to taste. Place gammon staeks on serving dish and pour over sauce. Serve with potatoes and peas, carrots or cabbage. To the Top of the page 2kg/ 4lbs potatoes 500g/ 1lb cooked curly kale or savoy cabbage 30g/ 1 oz butter 300ml/ 10 fl oz/ 1/2 pint milk 6 chopped scallions (spring onions) Method: Peel and boil potatoes. Drain them and mash till smooth. Add scallions to milk and bring to boil. Add potato and beat well until fluffy. Beat in finely chopped kale and butter. Reheat if necessary. Serve with butter. To the Top of the page 1 kg 250g / 2 1/2 lbs parsnips 50g/ 2 oz butter or bacon fat 3 tbsps stock salt and pepper pinch of nutmeg Method: Peel parsnips and remove any woody core. Parboil for about 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt and pepper and the nutmeg. Dot with butter and bake for 30 minutes in a moderate oven. Generally parsnips are baked in the same oven as a roast meat dish at the same heat. To the Top of the page 500g/1lb minced lean beef 250g/1/2 lb minced bacon 125g/1/4 lb bread crumbs 1 egg salt and pepper Method: Mix beef, bacon and crumbs add salt and pepper and mix in the beaten egg. Mix well and form into a roll. Flour and roll up in a cloth. Tie up. Put it in a saucepan of boiling water and cook for 2 hours. When cooked take off the cloth and roll well in breadcrumbs. Serve cold in thin slices. To the Top of the page 500 ml/2 cups of freshly mashed potatoes 40 ml/2 tablespoons melted butter 80ml/4 tablespoons flour salt Method: Mash the potato well, add in the butter and then work in the flour. Salt to taste. Roll out on a floured surface and cut into 3 inch circles. Fry on a hot pan till golden, about 3 minutes on each side. Eat as part of a fried meal, with egg and bacon, or nice for tea with just the butter, or also with strawberry jam!! You can also make them with a little chopped onion in the mixture. To the Top of the page 750g/ 1 1/2 lbs freshly cooked mashed potatoes one finely chopped onion, or 2 leeks or 10 spring onions cooked in 1/2 cup of milk till soft salt and pepper cold milk and butter to serve Method: Cook the potatoes well. Chop the onion etc and cook till soft in the milk. Mash the potatoes till smooth and add the oniony-milk mixture. Mix till light , fluffy and smooth. To serve put a pile of the potatoes on the plate and mould into a volcano. Make a well in the center. Into the well add a knob of butter and fill up with cold milk. To eat take pieces with a fork off the outside and dip into the well. This makes a tasty and filling supper meal.Its a family favourite with us! In the war they used nettles instead of onions. This is mostly a northern Ireland. To make a more substantial meal a raw egg can be broken into the middle, the heat of the potato will cook it. To the Top of the page 250g/ 1/2 lb raw potato 250g/ 1/2 lb cooked potato 250g/ 1/2 lb plain flour a little milk 1 egg salt and pepper Method: Grate raw potatoes and mix in the cooked mashed ones. Add salt, pepper and flour. Beat egg and add to mixture with enough milk to make a dropping consistancy. Drop tablespoonfuls onto a hot griddle or frying pan. Cook over moderate heat for about 3-4 minutes each side. To the Top of the page Thanks to my Mum for this recipe she invented. 3 eggs 125g/4 oz caster sugar 150ml/5 fl oz/1 gill/1/4 pint milk 30g/1 oz gelatin 300ml/10 fl oz/1/2 pint evaporated milk or cream 150ml/5 fl oz/1 gill/1/4 pint very strong black coffee 60g/3 tablespoons Irish Whiskey Method: Prepare souffle dish, using greaseproof paper band on a small dish. Brush dish and band with cold water. Dissolve gelatin in the hot coffee. Add the whiskey and leave to cool. Put the egg yolks sugar and milk in a basin over boiling water and whisk till thick and light. Add coffee mixture. Whisk evaporated milk or cream and whisk egg whites separately. Fold evaporated milk into the mixture. Wait for signs of setting. If necessary beat again and finally fold in egg whites. Pour into the prepared souffle dish, and leave to set firmly. Decorate with lightly whipped cream on top. To the Top of the page 125g/4 oz / 1/4 lb plain flour 90g/3 oz margarine 60g/2 oz sugar fruit-apples, rhubarb , pineapple (fresh or tinned works) 4-5 tablespoons sugar Method: Slice or chop fruit and place in the bottom of a greased pie dish, sprinkle with the 4-5 tablespoons sugar. A little cinnamon or cloves can be added to the apples if liked. Rub the margarine into the flour to make crumbs. Add sugar.Spread on top of the fruit. Bake in a moderate oven 180C/350 F/ Gas 4 for approx. 45 minutes. Serve with whipped cream or custard. To the Top of the page 2-3 slices bread 45g/1 1/2 oz castor sugar 60g/2 oz sultanas (dried green grapes) 450ml/15 fl oz/3/4 pint milk 2 eggs nutmeg Method: Butter the pie dish. Butter the slices of bread and cut into small squares or triangles and layer in the pie dish, with the sugar and dried fruit. Arrange the last layer of bread butter side up . Heat milk and pour it over the beaten egg. Pour the custard over the bread and add nutmeg if liked. Leave to soak for 1/2 to 1 hour. Bake in a moderate oven 180 C/375F/ Gas 4 till the custard is set and top browned, approx.40-45 minutes. To the Top of the page 250g/8 oz/1/2 lb butter 250g/8 oz /1/2 lb soft brown sugar 4 lightly beaten eggs 315g/10 oz plain flour 10ml/2 level teaspoons mixed spice... . Sieve the flour and spice together 250g/8 oz seedless raisins 250g/8 oz sultanas 125g/4 oz chopped cherries 125g/4 oz chopped walnuts 160-240 ml/8-12 tablespoonsful Guinness Method: Cream the butter and sugar together. Gradually beat in the eggs with 1 or 2 tablespoonsful of the flour, to stop it curdling. Fold in flour and mixed spice. Add raisins, sultanas, cherries and nuts and mix well. Stir in 4 tablespoons Guinness and mix to a soft dropping consistency. Add more Guinness if necessary.Turn into a 7 inch round cake tin. Bake in a moderate oven 325 F/160 C/ Gas 3 for 1 hour. Reduce heat 300 F/150 C/ gas 2 and cook a further 1 1/2 hours. Cover top of the cake with a piece of foil to prevent burning. When you remove it from the oven prick the top with a skewer all over and pour on 4-8 tablespoons Guinness . When cool pour over3-4 tablespoons brandy if liked. Can be frozen if required. Also keeps very well and does not need to" mature" before being used. It can be iced with almond paste and royal icing if needed. I use this cake every year for our Christmas cake and it always works well. It was also used for my Wedding cake. To the Top of the page Bracks were traditionally made for halloween and used to have various charms baked in them. The ring meant the person who found it would get married in the year, the rag, the person would be poor etc. This amount makes 3 loaves. 500g/1 lb (3 cups) sultanas (dried white grapes) 500g/1 lb (2 1/3 cups) firmly packed brown sugar. 500g/1 lb (3 cups) raisins 3 cups milkless tea/ or half tea half whiskey /or half tea half sherry Method: Soak fruit and sugar in the liquid over night. Next day: Add 500g/1 lb (4 cups) flour 3 beaten eggs 15ml/3 level teaspoons baking powder If a spiced brack is liked add 15ml/3 teaspoons mixed spice. Turn into 3 greased 1lb loaf tins, and bake for 1 1/2 hours in a mod oven 150 C/300F/Gas 2 These keep very well in a polythene bag in the fridge because of the drink content. They also freeze very well. Serve buttered thin slices for tea. To the Top of the page 275g/10oz wholewheat flour 175g/6oz strong plain white flour 2 teaspoons sugar, not traditional but optional 1 teaspoon bicarbonate of soda 1 teaspoon salt 1 teaspoon cream of tartar about 300 ml/ 1/2 pint of milk (or instead of these last two use sour milk. Bought not left to go sour!) Put wholewheat flour in a large bowl and sieve in all other dry ingredients. Mix to a soft dough with a little of the milk, adding extra if needed. The dough should be soft but not wet. With floured hands knead the dough till smooth, then flatten it into a lage circle about 3.5 cm/ 1 1/2 inches thick. Put on a greased tray and score a large cross on the top. Bake in a moderately hot oven, Gas 5, 375 F, 190 C, for about 40 minutes. When it is fully cooked if you lift it off the tray and tap the bottom it should make a dull thud sound. Eat within a couple of days. Eat buttered with both sweet and savory things, jams, smoked salmon etc. Also freezes well for up to 6 months. To the Top of the page 450g/1lb/4 cups plain flour 5ml/1tsp salt 5ml/1tsp bicarbonate of soda 400ml/14 fluid ounces/ 1 2/3 cups buttermilk Method: Preheat oven to 230C/ 450F/ Gas 8. Sift flour, salt and bicarbonate of soda in a bowl. Make a well in the centre and pour in the buttermilk. Using your hand mix the milk into the other ingredients to give a soft dough. It should not be sticky. Turn onto a floured board and knead lightly till smooth. Shape into a round about 4 cm/ 1 1/2 inches high. Cut a deep cross on top and place on a floured baking tray. Bake for 15 minutes, then reduce heat to 200C/ 400F/ Gas 6 and bake for 30 minutes. To test if cooked tap underside of the loaf which should sound hollow. Cool. Makes one loaf. Great served with butter and jam, or to accompany a stew type meal. (You must use buttermilk in this. If you cannot get it use sour milk or add a few teaspoons of lemon juice to ordinary milk.) To the Top of the page ( these are what we call scones which are eaten with butter and jam or clotted cream and jam for tea. Americans call them biscuits) 250g/8 oz/1/2 lb self raising flour 3ml/1/2 level teaspoonful salt 60g/2 oz butter 150ml/5 fl oz/ 1 gill/1/4 pint milk Extra milk for brushing Method: Sift flour and salt into a bowl. Rub in the butter finely. Add milk all at once. Mix to a soft but not too sticky dough, with a knife or spoon.Turn onto a floured board. Roll out to 1/2 inch thick. cut into rounds with a cutter. Place on a buttered baking tray. Brush tops with milk. Bake towards top of the oven 450F/ Gas 8 for 7 to 10 minutes (or until risen and brown.). Cool on a wire rack and serve with butter. Cheese scones: Follow the above recipe but add 5 ml/1 level teaspoonful dry mustard (English) and a pinch of cayenne pepper with the flour. Mix in 60g/2 oz finely grated cheddar cheese before adding the milk. 9 to 10 scones. To the Top of the page 220g/7 oz butter 250g/8 oz /1/2 lb flour 125g/4 oz sugar 90g/3 oz ground rice Method: Beat butter to a cream, add all other ingredients. Mix well with a wooden spoon. When smooth roll out flat to about 1 inch thick/2 cm and cut into circles with a cutter,or fingers or triangles. Prick holes in the top with a fork. Bake at 350 F/ 180 C/ Gas 4 for 10 -15minutes. Sprinkle with caster sugar when cool. Keep in an airtight tin. To the Top of the page 90g/3 oz butter or margarine 90g/3 oz caster sugar 2 rounded tablespoonsful of golden syrup 150g/5 oz rolled (porridge) oats Method: Mix all together well and turn into a greased shallow tin (7 inches square is ideal) Cook in a moderate oven 190C/375 f/gas mark 5 for 25 minutes. Cut into fingers. Cool in the tin then store in airtight tin. Makes 12 To the Top of the page 500g/16 oz/1 lb flour 250g/8 oz/1/2 lb brown sugar 185g/6 oz butter or margarine 3/4 lb treacle or golden syrup 300ml/10 fluid oz/1/2 pint milk 1 egg 7 ml/1 1/2 teaspoons ground ginger 10ml/2 teaspoons baking powder 3ml/1/2 teaspoon bicarbonate of soda(bread soda) 3ml/1/2 teaspoon salt Method: Sieve all dry ingredients. Warm the sugar, fat and treacle or syrup without overheating. Warm milk and beat the egg. Combine all ingredients, mixing thoroughly. Pour into a greased and lined loaf or cake tin. Bake in a moderate oven 180C/350F/Gas 4 for about 1 1/2 hours, or until the centre is firm. (check by piercing centre with a skewer, if it comes out clean the centre is cooked) Freezes well. To the Top of the page 500g/1 lb flour 90g/3oz sugar 1 tsp. baking powder 1/2 tsp.salt 2 eggs 450ml/ 15 fl oz/ 3/4 pt. buttermilk Method: Mix all dry ingredients together. Beat the eggs and add the buttermilk. Mix well into the dry ingredients. Cook tablespoons on a hot griddle or frying pan. Turn over when the underside is cooked and cook second side. Serve warm with sugar and lemonjuice, golden syrup or butter and jam. To the Top of the page Boiling water 1 teaspoonful brownsugar 1 large measure Irish whiskey Slice lemon 6 cloves pinch nutmeg and/ or cinnamon Method: Fill glass with boiling water to heat, then pour water away. fill glass 2/3 full with fresh boiling water, add the sugar and dissolve it. Add the whiskey, the lemon slice, cloves, cinnamon and or nutmeg. Sláinte! To the Top of the page 1 double measure of Irish Whiskey 1cup strong black coffee 5ml/1 heaped teaspoonful sugar approx.20ml/1 tablespoonful double cream Method: Firstly warm a stemed Irish coffee glass, by filling with hot water. Then put in the sugar and enough coffee to dissolve the sugar. Stir well Add the Irish Whiskey to fill within an inch of the brim. Now the hard bit. . Hold a teaspoon curved side up over the glass, then pour the cream over it into the glass. It should float. Do not stir in the cream. Sláinte! (Health!) To the Top of the page Baileys Irish Cream PleasureDome Baileys own site BAILEY'S IRISH CREAM CHEESECAKE Recipe using Bailey's Irish Cream Darina Allen's Ballymaloe Cookery School - Ireland's premier cooking school }Links to Ballymaloe for visiting, the school or to go to stay Ireland Ballymaloe House and Restaurant BALLYMALOE HOUSE, Shanagarry, Co. Cork, Ireland. Holiday / Vacation Beamish BEWLEY'S HAMPERS Buy hampers of Irish food which can go all over the world Bushmills Irish Whiskey Everybody's Irish on St. Patty's Day! - Cocktails Cocktails using Irish Whiskey, Irish cream liqueurs etc !!# Imported Irish Food and Tea #!! Ireland - Irish Coffee and Traditional Brown .. FYI's Irish Cream Recipes Several versions you can make at home at a fraction of the cost of bought varieties. Irish Food Store. Buy loads of types of Irish food from this nicely laid out site. Guinness Beer, Famous Irish Stout - screensavers, adverts, recipes, pictures Their official web pages. See what the original Guinness Brewery looks like, free downloads, recipes etc. Guinness Storehouse // Welcome to the home of Guinness in Dublin Ireland Website of their amazing visitor center Guinness webstore shop online, t shirts, pint glasses, posters, beer glasses Buy guinness goodies. Guinness Beer FAQt and folklore Fun page Potato All about the spud!! shame the site isn't Irish!!! The Old Jameson Distillery Dublin's famous distillery. How Irish Whiskey is made Explains the process in an easy read way. Irish Whiskey All about Irish whiskey and poteen Irish Whiskeys or (Whiskys) Irish whiskey - Wikipedia, the free encyclopedia Shrine to Spirits-Whiskey Another good site all about Whiskey Irish Whiskey - Cocktails Recipes for several cocktails here. More Irish recipies on my Have an Irish Christmas page Hi. I hope you enjoy my Irish cookery page and the links I've included. If I have made any mistakes or you find any links that have changed...please E-Mail me! Thanks! Fiona Fiona's Place / The Dungeon / The Irish Connection / Irish cookery / Irish music / An Irish patchwork / The Seaside / The Beach / Mermaids / Look to the Stars / The Love Shack / The Playroom/ My Graphics Links last checked and new recipes and links added November 2006
Fiona's Place / The Dungeon / The Irish Connection / Irish cookery / Irish music / An Irish patchwork / The Seaside / The Beach / Mermaids / Look to the Stars / The Love Shack / The Playroom/ My Graphics
To the food links
Irish Cookery sayings
Starters
Potato soup
Leek soup
Onion soup
Smoked salmon mousse
Fish
Trout
Salmon
Main Courses
Pork in Guinness
Spiced Beef
Irish Stew
Roast leg of lamb and mustard
Dublin Coddle
Spiced Chicken with Whiskey and Pineapple
Bacon/Ham
Gammon steaks with Whiskey sauce
Beef and Bacon Roll
Vegetables
Colcannon
Baked parsnips
Potatoes
Potato Cakes
Champ
Boxty
Dessert
Gaelic Souffle
Fruit Crumble
Bread and Butter Pudding
Tea Time
Guinness Fruit Cake
Whiskey Brack
Irish brown bread
Soda bread
Scones
Thick Shortbread
Flapjacks
Gingerbread
Pancakes
Drinks
Hot Whiskey
Irish Coffee
1kg/2 lbs potatoes
60g/2 oz butter
60g/2 medium onions
250ml/1 cup light cream
6 rashers of streaky bacon, crisply fried
60 fl oz/3 pints/6 cups of half milk and half water or stock
salt and pepper
Method:
Melt the butter in a saucepan, add the sliced peeled onions and cook gently. Do not brown. Add the peeled and sliced potatoes, season to taste and add the milk and water or stock. Cover and cook gently for about one hour. Put into a liquidizer and blend till smooth. Add cream and gently reheat, but do not boil.
Serve with freshly chopped parsley on top, or chives or crisply fried bacon.
To the Top of the page
500g/1lb Leeks thinly sliced
30g/1 oz butter
600ml/20 fl oz/1 pint liquid(1/2 milk and 1/2 water)
30g/1 oz porridge oats(oatmeal)
1 bay leaf
Fry the leeks in butter till clear, about 3 minutes. Stir in oats and add liquid. Boil season and simmer for 5 minutes.
1000g/2lbs onions
600ml/20 fl oz/1 pint water
600ml/20 fl oz/1 pint milk
thick slice of bread
Slice and fry onions in butter till cooked but not browned. Add water, salt and pepper and bread. Bring to the boil and simmer 20 minutes. Rub through a sieve or puree. Return to saucepan with the milk and heat till almost boiling.
Serve.
250g/8oz smoked salmon
250g/8oz cream cheese
150ml/1/4 pint soured cream
2 tablespoons lemon juice
Place all in a liquidizer and blend till smooth. Turn into a bowl and serve with crisp biscuits.
4 Trout (1 per person)
1/4-1/2 bottle of white wine
1/2 lemon
125g/4oz/ 1/2 cup butter
40ml/2 tablespoonsful chopped parsley
Mix the parsley into half of the butter and divide into 4 pats. Put one pat into each cleaned fish. Place them in an ovenproof dish and rub salt into them. Pour the wine around, cover and cook in a moderate oven 350-400 F, Gas 4-5,150-175C for 20 minutes. Add the rest of the butter cut into small pieces and the juice of the lemon. Cover and cook again for another 10 minutes. Can be served either hot or cold. If cold chill it well and the juice will turn to jelly. If hot serve with cauliflower sprigs cooked in a little milk to barely cover, with a knob of butter, salt and pepper.
Clean the fish and put some parsley inside it. Rub butter into the outside. Place in an ovenproof baking dish, cover with foil. Cook for 10 minutes to the 500g/lb at 180C/350F/Gas4 Remove from oven and serve hot or cold.
750g/1 1/2 lbs pork cubed
30ml/ 2tablespoonsful oil
450ml/3/4 pint Guinness (1 bottle)
15ml/ 1 tablespoonful cornflour
3 onions sliced
1 garlic clove crushed
150ml/ 1/4 pint single cream
Season meat. Heat oil and brown the meat. add onions and garlic and fry till lightly browned. stir in guinness and simmer gently 1-1/2 hours. Blend cream and cornflour and stir into sauce. Bring to the boil and simmer, stirring, until the sauce thickens. Season and serve with rice.
This is eaten traditionally at christmas in Ireland
To spice a 3kg/ 6 lb joint of beef
3 bay leaves
5 ml/ 1 teaspoon cloves
6 blades mace
5 ml/1 level teaspoons peppercorns
1 clove garlic
5 ml/1 teaspoon allspice
40 ml/ 2 heaped tablespoons brown sugar
10 ml/2 heaped teaspoons saltpetre ( Potassium nitrite from a chemist/drugstore)
500g/1lb coarse salt
Rub all dry ingredients together, then pound in the bay leaves and garlic. Stand the meat in a glass dish and rub the spicing mixture into it. Do this every day for a week, taking the spicing mixture from the bottom of the dish and turning the meat twice.
Then wash the meat and tie into a good cooking shape.
For cooking the meat you need:
3 sliced carrots
300ml/10 fl oz/1/2 pint Guinness
3 medium sliced onions
a bunch of mixed herbs
5 ml/1 teaspoonful each of ground cloves and allspice.
Sprinkle the meat with the allspice and cloves. Put in a large saucepan, on a bed of chopped vegetables. Barely cover with water. Put the lid on and simmer for 5 hours. During the last hour add the Guinness. Do not let it boil dry.
It can be eaten hot or cold. At christmas it is usually served cold. So remove from the liquid and press under a plate and a weight on top. The carve into thin slices.
Quite often eaten on Christmas day for the meal at which traditional Turkey and Ham is not.
There are lots of variations on irish stew. Originally they would add whatever was around at the time! Sometimes you'll get carrots or barley, but my family prefer the original and in our opinion the best!!!
500g/ 1 lb mutton or lamb neck
2 onions
(increase this to same amount as potatoes)
1kg/ 2 lbs potatoes
1 teaspoonful salt and pepper
300ml/ 10 fl oz/ 1/2 pint water
Put meat, onion and water in a saucepan and bring to the boil. Remove skum. Simmer for 1/2 hour then add potatoes and seasoning..
Simmer for 1 hour. Serve.
1-3lb leg of lamb
1 tsp. mustard powder
1 tbsp seasoned flour
60g/ 2 oz dripping
Preheat oven to 180C/ 350 F/ Gas mark 4. Put the dripping into the roasting pan and place in the oven. Mix mustard powder with the flour. Wipe meat and rub all over with the flour mustard mixture. Remove tin from oven and roll the joint in the hot fat to sear. Place meat in the tin and return to oven for 1 1/2 to 1 3/4 hours. Baste every 1/2 hour. Serve with potatoes and vegetables of your choice.
8 (1/4 inch thick) ham or bacon slices
1kg/ 2 lbs Potatoes, peeled and sliced
4 large onions
8 pork sausages
4 tablespoonsful chopped parsley
Boil the bacon or ham (cut in large chunks)and the sausages in boiling water for 5 minutes. Drain but keep the liquid. Put the meat into a heatproof oven dish, with the thinly sliced onion, potatoes and the chopped parsley. Season., and add enough stock to barely cover. Lay greaseproof paper on top and put on the lid. Cook in a mod oven 200F/Gas 1/2 - 1 for about an hour until the liquid is reduced by half, and all ingredients are cooked. Serve hot with soda bread.
Serves 4
4 portions chicken
25g / 1 oz butter
5 ml/ 1 level teaspoonful mild curry powder
3 ml/ 1/2 teaspoonful mace(or nutmeg)
3 ml/ 1/2 teaspoonful ground ginger
1 teaspoonful salt
pepper
1/2 fresh pineapple (you can use 1 tin)
1 small glass of Irish Whiskey
150ml/ 5 fl oz/ 1 gill/ 1/4 pint unsweetened pineapple juice
Melt butter in a frying pan, fry chicken to seal it. Lower heat , add the spices ,and fry 8 minutes more, turning frequently. Remove chicken when cooked. Add pineapple to the pan and fry till golden. Pour over the whiskey and ignite! Pour over the pineapple juice and simmer till sticky. Serve with rice.
Put the ham in a large saucepan and cover in water and boil -20 mins per 500g/1lb + 20 minutes.
Cut off most of the rind and fat.
Coat with brown sugar , a small amount of mustard and mixed with a little cider and crisp in the oven at a high temperature.
Or coat in breadcrumbs and sugar and stick whole cloves into it.
Serve with vegetables and potatoes.
4 gammon steaks
2 tbsps. very finely chopped onion
1 tbspoon. brown sugar
1 tbsp. Irish whiskey
25g/ 1 oz flour
25g/ 1 oz butter
150ml/ 5 fl oz/ 1/4 pt water or stock
Brush steaks with melted butter. Snip fat so it won't curl in cooking. Grill 7-8 minutes on each side. To make sauce:-gently fry onions in remainder of butter till cooked. Remove from heat aand stir in flour gradually. Add stock. Return to heat. Add sugar and bring to boil. Simmer 2 minutes to cook the flour. If sauce seems too thick add more water. Add whiskey and season to taste. Place gammon staeks on serving dish and pour over sauce. Serve with potatoes and peas, carrots or cabbage.
2kg/ 4lbs potatoes
500g/ 1lb cooked curly kale or savoy cabbage
30g/ 1 oz butter
300ml/ 10 fl oz/ 1/2 pint milk
6 chopped scallions (spring onions)
Peel and boil potatoes. Drain them and mash till smooth. Add scallions to milk and bring to boil. Add potato and beat well until fluffy. Beat in finely chopped kale and butter. Reheat if necessary. Serve with butter.
1 kg 250g / 2 1/2 lbs parsnips
50g/ 2 oz butter or bacon fat
3 tbsps stock
pinch of nutmeg
Peel parsnips and remove any woody core. Parboil for about 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt and pepper and the nutmeg. Dot with butter and bake for 30 minutes in a moderate oven. Generally parsnips are baked in the same oven as a roast meat dish at the same heat.
500g/1lb minced lean beef
250g/1/2 lb minced bacon
125g/1/4 lb bread crumbs
1 egg
Mix beef, bacon and crumbs add salt and pepper and mix in the beaten egg. Mix well and form into a roll. Flour and roll up in a cloth. Tie up. Put it in a saucepan of boiling water and cook for 2 hours. When cooked take off the cloth and roll well in breadcrumbs. Serve cold in thin slices.
500 ml/2 cups of freshly mashed potatoes
40 ml/2 tablespoons melted butter
80ml/4 tablespoons flour
salt
Mash the potato well, add in the butter and then work in the flour. Salt to taste. Roll out on a floured surface and cut into 3 inch circles. Fry on a hot pan till golden, about 3 minutes on each side. Eat as part of a fried meal, with egg and bacon, or nice for tea with just the butter, or also with strawberry jam!!
You can also make them with a little chopped onion in the mixture.
750g/ 1 1/2 lbs freshly cooked mashed potatoes
one finely chopped onion, or 2 leeks or 10 spring onions cooked in 1/2 cup of milk till soft
cold milk and butter to serve
Cook the potatoes well. Chop the onion etc and cook till soft in the milk. Mash the potatoes till smooth and add the oniony-milk mixture. Mix till light , fluffy and smooth.
To serve put a pile of the potatoes on the plate and mould into a volcano. Make a well in the center. Into the well add a knob of butter and fill up with cold milk. To eat take pieces with a fork off the outside and dip into the well. This makes a tasty and filling supper meal.Its a family favourite with us!
In the war they used nettles instead of onions.
This is mostly a northern Ireland. To make a more substantial meal a raw egg can be broken into the middle, the heat of the potato will cook it.
250g/ 1/2 lb raw potato
250g/ 1/2 lb cooked potato
250g/ 1/2 lb plain flour
a little milk
Grate raw potatoes and mix in the cooked mashed ones. Add salt, pepper and flour. Beat egg and add to mixture with enough milk to make a dropping consistancy. Drop tablespoonfuls onto a hot griddle or frying pan. Cook over moderate heat for about 3-4 minutes each side.
Thanks to my Mum for this recipe she invented.
3 eggs
125g/4 oz caster sugar
150ml/5 fl oz/1 gill/1/4 pint milk
30g/1 oz gelatin
300ml/10 fl oz/1/2 pint evaporated milk or cream
150ml/5 fl oz/1 gill/1/4 pint very strong black coffee
60g/3 tablespoons Irish Whiskey
Prepare souffle dish, using greaseproof paper band on a small dish. Brush dish and band with cold water.
Dissolve gelatin in the hot coffee. Add the whiskey and leave to cool. Put the egg yolks sugar and milk in a basin over boiling water and whisk till thick and light. Add coffee mixture. Whisk evaporated milk or cream and whisk egg whites separately. Fold evaporated milk into the mixture. Wait for signs of setting. If necessary beat again and finally fold in egg whites. Pour into the prepared souffle dish, and leave to set firmly. Decorate with lightly whipped cream on top.
125g/4 oz / 1/4 lb plain flour
90g/3 oz margarine
60g/2 oz sugar
fruit-apples, rhubarb , pineapple (fresh or tinned works)
4-5 tablespoons sugar
Slice or chop fruit and place in the bottom of a greased pie dish, sprinkle with the 4-5 tablespoons sugar. A little cinnamon or cloves can be added to the apples if liked. Rub the margarine into the flour to make crumbs. Add sugar.Spread on top of the fruit. Bake in a moderate oven 180C/350 F/ Gas 4 for approx. 45 minutes. Serve with whipped cream or custard.
2-3 slices bread
45g/1 1/2 oz castor sugar
60g/2 oz sultanas (dried green grapes)
450ml/15 fl oz/3/4 pint milk
2 eggs
nutmeg
Butter the pie dish. Butter the slices of bread and cut into small squares or triangles and layer in the pie dish, with the sugar and dried fruit. Arrange the last layer of bread butter side up . Heat milk and pour it over the beaten egg. Pour the custard over the bread and add nutmeg if liked. Leave to soak for 1/2 to 1 hour. Bake in a moderate oven 180 C/375F/ Gas 4 till the custard is set and top browned, approx.40-45 minutes.
250g/8 oz/1/2 lb butter
250g/8 oz /1/2 lb soft brown sugar
4 lightly beaten eggs
315g/10 oz plain flour
10ml/2 level teaspoons mixed spice... . Sieve the flour and spice together
250g/8 oz seedless raisins
250g/8 oz sultanas
125g/4 oz chopped cherries
125g/4 oz chopped walnuts
160-240 ml/8-12 tablespoonsful Guinness
Cream the butter and sugar together. Gradually beat in the eggs with 1 or 2 tablespoonsful of the flour, to stop it curdling. Fold in flour and mixed spice. Add raisins, sultanas, cherries and nuts and mix well. Stir in 4 tablespoons Guinness and mix to a soft dropping consistency. Add more Guinness if necessary.Turn into a 7 inch round cake tin. Bake in a moderate oven 325 F/160 C/ Gas 3 for 1 hour. Reduce heat 300 F/150 C/ gas 2 and cook a further 1 1/2 hours. Cover top of the cake with a piece of foil to prevent burning. When you remove it from the oven prick the top with a skewer all over and pour on 4-8 tablespoons Guinness . When cool pour over3-4 tablespoons brandy if liked. Can be frozen if required. Also keeps very well and does not need to" mature" before being used. It can be iced with almond paste and royal icing if needed. I use this cake every year for our Christmas cake and it always works well. It was also used for my Wedding cake.
Bracks were traditionally made for halloween and used to have various charms baked in them. The ring meant the person who found it would get married in the year, the rag, the person would be poor etc.
This amount makes 3 loaves.
500g/1 lb (3 cups) sultanas (dried white grapes)
500g/1 lb (2 1/3 cups) firmly packed brown sugar.
500g/1 lb (3 cups) raisins
3 cups milkless tea/ or half tea half whiskey /or half tea half sherry
Soak fruit and sugar in the liquid over night.
Next day:
Add 500g/1 lb (4 cups) flour
3 beaten eggs
15ml/3 level teaspoons baking powder
If a spiced brack is liked add 15ml/3 teaspoons mixed spice.
Turn into 3 greased 1lb loaf tins, and bake for 1 1/2 hours in a mod oven 150 C/300F/Gas 2
These keep very well in a polythene bag in the fridge because of the drink content. They also freeze very well.
Serve buttered thin slices for tea.
275g/10oz wholewheat flour
175g/6oz strong plain white flour
2 teaspoons sugar, not traditional but optional
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon cream of tartar
about 300 ml/ 1/2 pint of milk
(or instead of these last two use sour milk. Bought not left to go sour!)
Put wholewheat flour in a large bowl and sieve in all other dry ingredients. Mix to a soft dough with a little of the milk, adding extra if needed. The dough should be soft but not wet. With floured hands knead the dough till smooth, then flatten it into a lage circle about 3.5 cm/ 1 1/2 inches thick. Put on a greased tray and score a large cross on the top. Bake in a moderately hot oven, Gas 5, 375 F, 190 C, for about 40 minutes. When it is fully cooked if you lift it off the tray and tap the bottom it should make a dull thud sound. Eat within a couple of days. Eat buttered with both sweet and savory things, jams, smoked salmon etc. Also freezes well for up to 6 months.
450g/1lb/4 cups plain flour
5ml/1tsp salt
5ml/1tsp bicarbonate of soda
400ml/14 fluid ounces/ 1 2/3 cups buttermilk
Preheat oven to 230C/ 450F/ Gas 8.
Sift flour, salt and bicarbonate of soda in a bowl. Make a well in the centre and pour in the buttermilk. Using your hand mix the milk into the other ingredients to give a soft dough. It should not be sticky. Turn onto a floured board and knead lightly till smooth. Shape into a round about 4 cm/ 1 1/2 inches high. Cut a deep cross on top and place on a floured baking tray. Bake for 15 minutes, then reduce heat to 200C/ 400F/ Gas 6 and bake for 30 minutes. To test if cooked tap underside of the loaf which should sound hollow. Cool. Makes one loaf. Great served with butter and jam, or to accompany a stew type meal.
(You must use buttermilk in this. If you cannot get it use sour milk or add a few teaspoons of lemon juice to ordinary milk.)
( these are what we call scones which are eaten with butter and jam or clotted cream and jam for tea. Americans call them biscuits)
250g/8 oz/1/2 lb self raising flour
3ml/1/2 level teaspoonful salt
150ml/5 fl oz/ 1 gill/1/4 pint milk
Extra milk for brushing
Sift flour and salt into a bowl. Rub in the butter finely. Add milk all at once. Mix to a soft but not too sticky dough, with a knife or spoon.Turn onto a floured board. Roll out to 1/2 inch thick. cut into rounds with a cutter. Place on a buttered baking tray. Brush tops with milk. Bake towards top of the oven 450F/ Gas 8 for 7 to 10 minutes (or until risen and brown.).
Cool on a wire rack and serve with butter.
Cheese scones:
Follow the above recipe but add 5 ml/1 level teaspoonful dry mustard (English) and a pinch of cayenne pepper with the flour. Mix in 60g/2 oz finely grated cheddar cheese before adding the milk.
9 to 10 scones.
220g/7 oz butter
250g/8 oz /1/2 lb flour
125g/4 oz sugar
90g/3 oz ground rice
Beat butter to a cream, add all other ingredients. Mix well with a wooden spoon. When smooth roll out flat to about 1 inch thick/2 cm and cut into circles with a cutter,or fingers or triangles. Prick holes in the top with a fork. Bake at 350 F/ 180 C/ Gas 4 for 10 -15minutes. Sprinkle with caster sugar when cool.
Keep in an airtight tin. To the Top of the page
90g/3 oz butter or margarine
90g/3 oz caster sugar
2 rounded tablespoonsful of golden syrup
150g/5 oz rolled (porridge) oats
Mix all together well and turn into a greased shallow tin (7 inches square is ideal)
Cook in a moderate oven 190C/375 f/gas mark 5 for 25 minutes. Cut into fingers. Cool in the tin then store in airtight tin.
Makes 12
500g/16 oz/1 lb flour
250g/8 oz/1/2 lb brown sugar
185g/6 oz butter or margarine
3/4 lb treacle or golden syrup
300ml/10 fluid oz/1/2 pint milk
7 ml/1 1/2 teaspoons ground ginger
10ml/2 teaspoons baking powder
3ml/1/2 teaspoon bicarbonate of soda(bread soda)
3ml/1/2 teaspoon salt
Sieve all dry ingredients. Warm the sugar, fat and treacle or syrup without overheating. Warm milk and beat the egg. Combine all ingredients, mixing thoroughly. Pour into a greased and lined loaf or cake tin. Bake in a moderate oven 180C/350F/Gas 4 for about 1 1/2 hours, or until the centre is firm. (check by piercing centre with a skewer, if it comes out clean the centre is cooked)
Freezes well.
500g/1 lb flour
90g/3oz sugar
1 tsp. baking powder
1/2 tsp.salt
450ml/ 15 fl oz/ 3/4 pt. buttermilk
Mix all dry ingredients together. Beat the eggs and add the buttermilk. Mix well into the dry ingredients. Cook tablespoons on a hot griddle or frying pan. Turn over when the underside is cooked and cook second side. Serve warm with sugar and lemonjuice, golden syrup or butter and jam.
Boiling water
1 teaspoonful brownsugar
1 large measure Irish whiskey
Slice lemon
6 cloves
pinch nutmeg and/ or cinnamon
Fill glass with boiling water to heat, then pour water away. fill glass 2/3 full with fresh boiling water, add the sugar and dissolve it. Add the whiskey, the lemon slice, cloves, cinnamon and or nutmeg.
Sláinte!
1 double measure of Irish Whiskey
1cup strong black coffee
5ml/1 heaped teaspoonful sugar
approx.20ml/1 tablespoonful double cream
Firstly warm a stemed Irish coffee glass, by filling with hot water. Then put in the sugar and enough coffee to dissolve the sugar. Stir well Add the Irish Whiskey to fill within an inch of the brim. Now the hard bit. . Hold a teaspoon curved side up over the glass, then pour the cream over it into the glass. It should float. Do not stir in the cream.
(Health!)
More Irish recipies on my Have an Irish Christmas page
Hi. I hope you enjoy my Irish cookery page and the links I've included. If I have made any mistakes or you find any links that have changed...please E-Mail me! Thanks!
Fiona
Links last checked and new recipes and links added November 2006