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FREE IRISH RECIPES
Steak & Guinness Pie | Irish Roast Pork |Irish Potato Stuffing |Irish Stew |Boiled Bacon & Cabbage |Colcannon |Dublin Coddle |Irish Scones |Irish Potato Griddle Cakes | Mixed Grill |Irish Sticky Pudding |Boxty | Potato Dish
Irish Fillet of Beef with Potato Cake
& Herby Butter
Serves 4
4 beef tenderloin steaks
Salt and black pepper
Olive oil
½ p home-made beef stock
Dash of whiskey
Knob of butter
Potato Cake
1 lb potatoes, peeled and chopped
2-3 tablespof milk (half & half)
Knob of butter
2 tablesp. scallions (spring onions), chopped
Salt and black pepper
Herb Butter
2 ozsoftened butter, mixed with chopped scallions, chives, parsley,
crushed garlic and lemon juice
Cooking instructions
Potato Cakes: Place the potatoes in a large pot. Cover with water.
Season, bring to the boil, then simmer until potatoes are cooked. Drain
well, then mash really well with the milk, cream and butter. Whip in
the scallions, season well. Divide the mixture into four and shape into
four potato cakes. Dust each one with a little flour and fry in hot
butter until golden brown on each side - keep warm.
Season the steaks with salt, black pepper and olive oil. Heat the pan
and cook the steaks to your liking. Remove from the pan and keep warm.
To the juices in the pan, add some beef stock, dash of whiskey, knob of
butter and season to taste.
Serve
Place the warm potato cake on the plate with the steak on top. Spoon on
herby butter and drizzle the sauce around the plate.
Printable Version
Mixed Grill
One of the favorite breakfasts in the British Isles.
Ingredients
Serves: 4
4 Lamb chops, trimmed
4 Lamb kidneys, skinned, cut in half & cored
4 Small pieces of Top Sirloin Steaks
4 Small Pork Gammon (leg) steaks
4 Pork sausages
Butter
Salt and fresh ground black pepper
4 Large Tomatoes
4 Large Mushrooms
Bunch Watercress
Directions
Prepare a charcoal grill, or pre-heat a grill to its 425 degrees F
Brush the chops, kidney halves and steaks with melted butter and season
with salt and pepper.
Place the chops, kidneys, sausages and gammon on the grill and cook for
about 5-7 minutes each side.
Add the steaks, allowing about 3-5 minutes per side for rare to
medium-rare, depending on thickness.
Remove the meats to a very hot plate and keep warm. Brush the tomatoes
and mushrooms with melted butter and grill for about 5 minutes.
Arrange on four very warm plates and garnish with watercress.
Printable Version
IRISH ROAST
PORK WITH STUFFING
Serves 6
2 pounds of Pork tenderloin
or lean pork chops
2 tablespoons of butter
2 tablespoons of apple cider or water if preferred
Pinch of salt and pepper
First make some Irish Potato Stuffing
(see other recipe)
Lightly salt and pepper the Meat coating it
with the butter. Place in a dish and cover with
foil. Bake at 350 Farenheit for 1.5 hours.
Serve with the stuffing and fresh cooked vegtables.
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IRISH POTATO
STUFFING
Makes 6 portions of
stuffing
4-5 large potatoes, boiled or steamed and
coarsely mashed, not overcooked
Large portion of butter
1 large onion
2 large granny smith apples, chopped
Good handful of herbs: chopped fresh sage and thyme
Salt and pepper
Add the butter to the potato. Chop the onion well
and add to the mixture. Stir in the apples, herbs
salt and pepper. Stir well. Cook with the IRISH PORK
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STEAK AND GUINNESS PIE
Makes 1 pie - 4 servings
12 inch Pie pastry
1 or 2 pounds of Round steak
1 tablespoon of Flour
1 tablespoon of Brown sugar
1 tablespoon of Raisins
5 medium size onions
1 bottle of Guinness stout (not the 'draught' variety)
8 slices of bacon
3 tablespoon of shortening/butter
Some Chopped parsley
Dice the steak, cover with flour and brown, with the
bacon, on a medium heat using the butter. Peel and chop
the onions and brown over a good heat. Add to the meat
in a caserole dish. Add raisins and brown sugar and
Guinness. Cover the dish, simmer and cook over a lowish
heat for 2.5 hours. Add water of the gravy mixuture
starts to thicken excessively. Coat a pie dish with half
of the pastry and bake. Add the Meat and Gravy mix when
cooked and place the remaining pastry on top and bake
for 10 minutes or until golden brown. Serve with potatoes
and vegtables.
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Irish
Stew
Serves 4
1 pound lean lamb pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme
Place the mutton with thyme in a saucepan and add cold
water to cover. Bring slowly to the boil and simmer for
one hour. Add onions, potatoes, carrots, all peeled.
Season with salt and pepper. Continue cooking until
vegetables are tender. Adjust seasoning. May be served
alone or with cooked green cabbage or sprouts.
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BOILED BACON AND CABBAGE
Serves 4
2 1/2 pounds of Salt Pork in about 4 or 5 inch cubes
1 good-sized cabbage
Place the meat in a pot, cover with cold water and bring to
the boil.
Remove the surface sediment and simmer for 30 minutes per pound
of meat.
Quarter the cabbage and add to the pot.
Cook gently for about 1/2 hour, or until cabbage is cooked to
your liking - do not overcook!
Drain and serve with new boiled potatoes and mustard
Printable Version
BOXTY 1 cup each of raw, grated potatoes, leftover mashed potatoes, and all-purpose flour 2 tsp. each of baking powder and salt 2 eggs milk to mix (about 1/4 cup) Squeeze the grated raw potatoes in a cloth to remove as much moisture as possible. Sift the flour with the salt and baking powder. Mix all potatoes with the dry ingredients and add the beaten eggs. Mix well, and add sufficient milk to make a batter. Drop by tablespoons onto a hot buttered frying pan and cook over moderate heat until browned (4 minutes per side) Serve hot and well buttered with or without sugar.
Printable Version
Irish Meatless Stew 1 green cabbage (about 1 lb.) 2 tbsp. butter 3 tbsp. chopped onion 1/4 cup chopped raw potato 1/2 tbsp. ground mace 2 tbsp. all-purpose flour 2 1/2 cups milk 2 1/2 chicken boullion salt and pepper 1 cup heavy cream, whipped 2 tsp. fresh parsley, chopped 2 tbsp. grated parmesan cheese Quarter the cabbage, cutting away and discarding the core. Cover with boiling water and let stand for five minutes. Drain and pat dry and shred. Set aside. In a heavy pan over low heat, meat the butter and simmer the chopped onion until tender without browning.
Add the cabbage and potato and stir over low heat.
Add mace. Stir in the flour to coat
all ingredients, but do not brown. Add the liquids, bring to
a boil, and simmer for 20 minutes or until vegetables are
tender. Dump in the blender and blend until almost smooth,
but still a little lumpy/ Reheat and add the salt and pepper
to taste. If it seems to thick, add a bit of hot milk. Serve
with a scoop of whipped cream and a sprinkling of parsley
and cheese on top.
Printable Version
IRISH PORK STEW 2 lbs. boneless pork 1/2 lb. streaky bacon 8 large potatoes 10 small onions salt and pepper to taste 2 cups cold water Cut the meat into small cubes, trim away the visible fat Cut the rind from the bacon and cut into cubes Pare the potatoes and slice the onions. Put a layer of pork in a heavy pan, add layer of bacon, potato and onion. Season with salt and pepper. Repeat layers, top layer should be potatoes. Add the water and let it come slowly to a boil. Cover tightly and simmer slowly for about 3 hours Cook potatoes slowly to a pulp.
Printable Version
Potato Dish #1 3 medium potatoes 1 large onion 2 tbsp. bacon fat 1/2 cup grated cheddar cheese salt and pepper Wash and peel the potatoes and cut in to paper thin slices. Pat dry with a towel. Cut the onion into paper thin slices. Heat half of the bacon fat in a heavy frying pan and fill the pan with alternate layers of potatoes, onions, and cheese, finishing with potatoes. Sprinkle each layer with salt and pepper. Dot the final layer with remaining bacon fat. Cook over moderate heat until potatoes are almost tender. Turn the Dish carefully onto a plate and then carefully slide it back into the pan and continue cooking until done. To serve, cut into wedges and serve with a dollop of sour cream.
Printable Version
Potato Dish #2 3 medium potatoes 1 large onion salt and pepper to taste 2 teaspoons chopped parsley 1/4 lb. raw bacon, diced (leave out on fast days) 2 tbsp. butter 1 cup scalded milk (still hot) 1/4 cup grated cheddar cheese Peel the potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables on a greased baking dish. Sprinkle with seasonings, parsley, and diced bacon. Dot with butter. Repeat layers until all ingredients are used. Pour milk over and top with cheese. Cover and bake in a preheated 350 degree oven for 45 minutes. Uncover and continue cooking until potatoes are done and top in nicely browned.
Printable Version
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, at room temperature 3/4 cup currants 1 tbsp. caraway seeds 1 egg 1 cup buttermilk 2 tbsp. honey Preheat the oven to 350 degrees. Thoroughly mix together sifted flour, soda, baking powder, and salt. Cut in the soft butter, working it in with your fingers until it is evenly distributed and the tex ture is a bit like corn meal.
Stir in the currants and caraway seeds. Beat egg, buttermilk, and
honey together in a small bowl. Add milk mixture to the dry
ingredients, stirring briefly only to moisten evenly. Do not
overmix.
Turn out on a lightly floured board and briefly
knead 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
degrees for 50-55 mins. Cool 30 minutes before slicing.
Printable Version
Barmbrack
2 1/2 cups mixed dry fruit (currants, dark and golden
raisins)
1 cup boiling black tea
1 egg
1 tsp. mixed spice (equal amounts of cinnamon, clove,
nutmeg, allpice, and mace)
4 tsp. marmalade
1 heaping cup superfine granulated sugar
2 1/2 cups self-rising flour
Place the dried fruit in a bowl, cover with the hot tea and
let soak overnight. The next day, add the remaining
ingredients and mix well. Preheat the oven to 375 degrees
Pour the batter into a greased 7" square pan and bake in the
center of the oven for 1 1/2 hours. Let cool in the pan on a
wire rack. Slice and serve buttered with tea.
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COLCANNON #2
2 lbs Potatoes
1 large Cabbage
1 large Onion
4 oz of butter or margarine
Pinch of Pepper & Salt
Half pint Milk
Peel and divide the potatoes, chop the onions
and cabbage. Layer a saucepan with the potatoes
and add the pinch of salt and pepper. Layer the
onion and cabbage on top of the potatoes and add
enough water to cover the mixture. Boil and then
simmer for 15 to 20 minutes untl the potatoes
are cooked. Mash the mixture thorougly adding
the buter and milkt to ensure a good consistency.
Serve with meat, steak, sausages, etc.
Printable Version
Colcannon #1
Also called Champ or Thump in different parts of Ireland
Peel and boil 6-8 large potatoes until done.
Remove the stalk from leaves of kale greens and tear
or chop into very small pieces. Bring to a boil with a bit
of bacon and simmer while potatoes cook. Mash the potatoes
with 1/4 cup of butter and milk or cream as needed. Add salt
and pepper. Drain the chopped, cooked kale. (You should have
about twice as many potatoes as kale. Mix the two together
with 1 tbsp. minced onion. Correct seasoning and serve with
butter.
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Dublin
Coddle
Serves 6
1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish
Lightly fry the bacon until crisp. Place in a large
cooking pot. Brown the sausages in some bacon grease or
vegetable oil. Remove and add to pot. Soften sliced
onions and whole garlic cloves in fat, then add to pot
with potatoes and carrots. Bury the bunch of herbs in
the middle of the mixture. Sprinkle with pepper. Cover
with cider. Cook 1 1/2 hours over moderate heat, do not
boil. Garnish with chopped parsley.
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INGREDIENTS:
1/2 pound raw potato, finely grated
1/2 pound mashed potato
1/2 pound all-purpose flour
milk
1 egg
salt and pepper
PREPARATION:
Combine grated and mashed potato. Add salt, pepper and flour. Beat egg
and add to mixture with just enough milk to make a batter that will
drop from a spoon. Drop by tablespoons onto hot griddle or skillet.
Cook over medium heat for 3 to 4 minutes on each side.
Serves 6 to 8.
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Irish
Scones
Makes 6 Scones
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, blending
until mixture is butter-colored. Add sugar and continue
to mix well. Add half the beaten egg and all the milk.
Add raisins or some nuts, if desired, mixing well to
make a sticky dough.
Turn dough onto floured board
and
knead at least 5 minutes or longer. Cut dough into
rounds and place on greased baking sheet or hot frying
pan. Brush tops of scones with remainder of beaten egg.
Place walnut halves on top, if desired.
Bake at 350 to 375 degrees
for 15 to 20 minutes, or until brown. If
preparing over an open fire, heat frying pan till very
hot. Place scones in pan and cook 7 to 8 minutes. Turn
and cook 7 to 8 minutes more.
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IRISH COFFEE & DESERTS
Irish Coffee
1/4 cup hot, strong, black coffee
1-2 tsp sugar
1 large measure Irish whiskey
1-2 tbsp fresh cream whipped until it is stiff
Fill a stemmed whiskey glass with hot water then empty, refilling
it with boiling water.
Empty again.
Fill the glass somewhat more than half full with coffee and add sugar
to taste.
Stir to dissolve, then add the whiskey.
Pour the cream over the back of a spoon to float on top.
Drink the hot liquid through the cool cream.
Hot Whiskey, also known as
'hot Irish' or just 'punch', is a favourite winter drink
in Irish pubs.
boiling water
1-2 tsp sugar
1 large measure Irish whiskey
slice of lemon
2 or 3 whole cloves
Heat a stemmed whiskey glass as above. Pour in fresh boiling water to
more than half full, dissolve sugar to taste, add the whiskey, a slice
of lemon and the cloves. Serve at once.
Printable Version
Rhubarb Fool
A
fruit fool is a simple and delicious dessert, rich and creamy - but not
overly so.
6-8 plump sticks of rhubarb
4oz/ 25g/ 1/2cup sugar
small knob of butter
250ml/ 1/2pt/ 1 cup whipping cream
serves 4
Cut the rhubarb into chunks and sweat with the sugar and butter over a
low heat until cooked but not mushy. Liquidise or pass through a food
mill. When cold, fold into stiffly-whipped cream. Allow to set in the
fridge and serve with Lady finger or Boudoir biscuits.
Apple or gooseberry fool is made in exactly the same way, except that
in the case of gooseberries the purée should be sieved to remove pips.
It may be necessary to adjust sugar to taste.
Printable Version
PUDDING Ingredients
5
tablespoons unsalted butter
1/2 lb dates, pits removed and cut into slices
3/4 teaspoon baking soda
2/3 cup boiling water
1 cup unbleached all-purpose flour
1/4 cup dark brown sugar
1/3 cup light molasses
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
TOFFEE SAUCE
1/3 cup light brown sugar
3 tablespoons unsalted butter
3 tablespoons heavy cream
1 pinch salt
Directions for pudding
Preheat oven to 325 degrees F. Butter inside of baking dish.
Combine dates, baking soda, and 2/3 cup boiling water in a medium size
bowl.
In a standing mixer fitted with paddle attachment, add dark brown sugar
and 5 tablespoons of softened butter.
Mix together on medium low (until just mixed) for about 1 minute. Add
molasses and vanilla until just combined.
Add the date mixture until just combined.
In the buttered baking dish evenly distribute the mixture.
Bake about 35 minutes. Insert a butter knife into center to check for
doneness. Knife should come out clean.
MAKE TOFFEE SAUCE
Melt the butter in a medium sauce pan over medium heat. Whisk
in light brown sugar.
Cook until instant-read thermometer reaches 250 degrees. Slowly whisk
in cream and salt and bring to simmer.
Remove from heat and place in a glass bowl.
Cover with plastic wrap.
SERVE
Let pudding cool.
Cut the pudding into squares and add to individual serving plates.
Pour the warm toffee sauce over each pudding
(NOTE: Toffee Sauce can be microwaved for a few seconds to reheat, if
desired).
Serve with a teaspoon of Irish whiskey over the pudding and a scoop
of ice cream.
8-10 servings
1 hour 5 minutes 30 mins prep
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