Irish Recipes

[Pseudonym]

Hello everyone.
My school is working in an October fest and we eleventh graders got Ireland as our country to represent that day.

Some friends and I are responsible for the snacks but to begin with we barely have any clue of Irish food.

Care to share a little recipes with me?

 

[Heartz]

Dia Duit! I'm Irish and here's some of my most iconic Irish Food: Irish Stew, Bacon and Cabbage, Goody (Dessert or Savoury), Irish Barmbrack ( a sort of bread for Halloween), Irish Nettle Soup and Irish Colcannon (Mashed potato flecked with cabbagge or kale). Leave me a message here or on my visitor message board and I'll give you any recipes that you like. Also maybe a little Irish, just to show off

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Colcannon Soup - Cál Ceannan

50g butter
425g potatoes, peeled and cut into 1cm cubes
110g onions diced
salt and pepper
1.2 litres chicken or vegetable stock
450g cabbage
25g butter
125ml creamy milk

Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with sal and pepper. Cover and sweat over a gentle heat for ten minutes, add the stock, bring to the boil and simmer until the vegetables are soft.

Meanwhile make the buttered cabbage. Remove the tough outer leaves. Divide the cabbage into 4, cut out the stalks and finely shred across the grain. Put 2-3 tablespoons of water into a wide saucepan and with a second quantity of butter and a pinch of salt and pepper. Bring to the boil, add he cabbage and toss constantly over a high heat, then cover for a few minutes. Toss again, add some more salt, pepper and a knob of butter. Add the cabbage to the soup, then purée in a blender or food processor. Taste and adjust seasoning.

Thin with creamy milk to required consistency.

Or

450g potatoes (peeled and quartered)
Salt and pepper
450g cabbage, washed and shredded
150 ml milk or double cream
50g butter

Cook the potatoes in boiling water for 15 - 20mins until tender. Meanwhile cook the shredded cabbage in boiling salted water for 5 - 10 minutes. When cooked drain both cabbage and potatoes.

Put he cooked potatoes in a large saucepan. Add salt, pepper, milk or cream and butter. Beat over gentle heat until all the ingredients are blended and have a smooth consistency.

Bacon and Cabbage - Bagún agus Cabbáiste

A 3-4 lb Loin of Bacon or Corned Beef Brisket
2 Onions
2 Carrots
1 Stick of celery
1 Cabbage
A small pat of butter
Tablespoon each of honey and wholegrain mustard
Good pinch of ground cloves

Place the meat in a large saucepan of water and bring to the boil. From here things vary according to the meat you use.

■Corned Beef: Add the onions, carrots and celery, all roughly chopped, and allow the meat to simmer for about 25-30 minutes per pound.
■Bacon: Bring to the boil. If a white scum (it’s salt) rises to the top, drain off the water, replace with cold water and bring to the boil again. Repeat until there is no scum. Then add the vegetables as above and simmer for 15 minutes per pound plus 15 minutes over.

In either case once the meat is cooked, remove it from the water, dry it lightly with some kitchen towels. If there is a thick fat cover on the bacon I generally cut it off at this point – though that is sacrilage to some people! Retain a cupful of the cooking water – discard the vegetables, they were there for flavour and have done their job.

Mix together the honey, mustard and ground cloves and smear it all over the bacon. Leave it, covered, to ‘rest’ and let the honey mixture soak in for about 20-30 minutes – or several hours or even overnight if that suits you better.

Before serving, put the bacon into a moderately hot oven, about 400ºF (200ºC/Gas Mark 6) for about 20-30 minutes. This gives you plenty of time to prepare the cabbage.

Remove the outer leaves of the cabbage, cut it into four and remove the stalk. Then finely shred it.

Put half a cupful of the bacon water in a saucepan, add the butter and bring to the boil. Then add the cabbage and stir it constantly until it wilts and becomes slightly soft. It will take about 5 minutes to cook. The water and butter will disappear – partly coating the cabbage, partly steaming away – so you will not need to drain it at all.

Serve with mashed potato.


Irish Stew - Stobhach Gaelach

5 lb beef trimmed and cut in 1 inch cubes

1 lb carrots cut in quarter inch

1 lb onions. Each onion quartered

16 to 20 large potatoes potatoes halved

5 large stalks of celery cut to about 1 inch

2 Large Parsnips

2 o/z chopped parsley

Salt and Pepper


1. Place the beef in a large pot and cover with water do not use a lid.

2. Bring to a gentle boil for about 5 minutes and skim off all surface fat.

3. Bring to a slow boil now cover the pot and place in a 325 degree oven for about 2 1/2 hours or if cooking on a range move pot to the side and let simmer.

4. Prepare vegetables and potatoes and place them in the pot, give them a stir, season and cook for another 30- 40 minutes in the oven until nicely done.

5. Leave the parsnip and celery until about fifteen minutes from the end.

Remember a stew boiled is a stew spoiled.


Here are a few small Irish Snacks:

Irish Shortbread - Brioscarán Gaelach

2 cups butter
1 cup brown sugar
1/4 teaspoon salt
4 cups flour.

Bring butter to room temperature. Preheat oven to 300 degrees F. Cream the butter until it is the consistency of whipped cream. Beat in the sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick. Cut into shape desired with a cookie cutter. Place on an ungreased cookie sheet and bake for about 20 minutes, or until lightly browned.

OR

1cup butter, softened
1cup granulated sugar
2 cups white flour
1 teaspoon salt.

Mix butter and sugar until well blended. Work in the flour and salt. If the dough is too dry, add 1 to 2 tablespoons more butter. Roll 1-inch thick on a slightly floured board. Cut into rectangles approximately 1-inch by 2-inches. Prick each rectangle with the tip of a fork. Bake at 350 degrees F. for 18 - 20 minutes

Irish Apple Crumble - Mionbhruar Úll

pastry dough
4 medium Apples, peeled, cored, and chopped
3/4 cup Sugar + 1 tablespoon
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
4 tablespoons unsalted butter, softened

Preheat the oven to 350 °F. Line an 8-inch pie pan or baking dish with pastry dough.
Use a fork to prick the dough. Mix Apples, 1/4 cup Sugar and 1/4 teaspoon cinnamon in a bowl.
In another bowl, mix flour, 1/2 cup Sugar and butter.
Mix using a fork until you have a crumbly mixture.
Put Apple mixture in pie crust and smoothen surface.
Cover Apple mixture with the crumble mixture.
Sprinkle 1 tablespoon Sugar and 1/4 teaspoon cinnamon over the crumble.
Bake for 25 minutes. Serves 8.

 

[charizaa]

Irish Stew (another)

Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple Irish Stewof hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. There is little agreement as to the classic recipe - should there be carrots? Should the meat be browned? Should mutton, lamb, beef, bacon or even kid be used? The following dish will be found to be hearty and nourishing and traditional enough.

2 1/2 lb boned mutton
4 large potatoes
2 large onions
3 or 4 medium carrots
sprig of parsley
2 cups water
salt and pepper
(serves four)

Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.


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Potato Soup

The basis of a good soup - especially a simple soup such as this - is a good stock. The soup should be made with a white stock, that is, water in which a chicken, ham or bacon has been boiled. Alternatively, stock canPotato Soup be made from a ham bone or chicken carcass boiled with a few root vegetables and herbs as available, and an onion. The stock should be drained, allowed to cool and the fat removed from the surface.

6 medium potatoes
2 medium onions
3pt/ 1/2 l/ 6 cups stock or milk and water mixed
1tbsp butter
parsley
salt and pepper
(serves six)

Peel and dice the potatoes and chop the onions. Melt the butter and gently cook the onions and potatoes in a covered saucepan until soft but not coloured. Add the liquid, adjust the seasoning to taste, sieve if wished and serve in bowls decorated with a little chopped parsley.

This soup is really easy to prepare

And another:

http://www.menupages.ie/recipes/bim_seafood_circle/recipedetail.aspx?recipeId=724 - Hot Shellfish with Garlic, Herbs, Olive Oil and White Wine

http://www.menupages.ie/Recipes/jamie_oliver/RecipeDetail.aspx?recipeId=770 - The real mushroom soup

http://www.menupages.ie/Recipes/jamie_oliver/RecipeDetail.aspx?recipeId=778 - Cheese and onion salad with creamy herb dressing


Probably are irish dishes, ( I'm not sure ) but serve they in typical irish restaurant in Dublin.
We ate those on holiday in one of Dublin's restaurant and after that I found those dishes on a website.
My mum tried to prepare it D. She made dishes very well. It is really delicious. I recommend!