FISH DISHES

POACHED SALMON WITH IRISH BUTTER SAUCE

For a Christmas appetizer, or an entree, these fish may not bestow the knowledge of all the world. But, they will provide a delightful treat for the taste buds: POACHED SALMON WITH IRISH BUTTER SAUCE

INGREDIENTS
• 2 lbs center cut salmon
• salt (use 1 tablespoon of salt for every 2 pints of water)

Irish Butter Sauce
• 2 egg yolks
• 2 teaspoons cold water
• 1 stick of butter, diced
• 1 teaspoon lemon juice
• Parsley, fennel leaves and lemon segments for garnish

INSTRUCTIONS

• 1. Select a sauce pan that will barely fit the fish. An oval cast iron pan would be best. (If a small piece of fish is cooked in a large pan of water, much of the flavor escapes into the water).

• 2) Half fill the pan with salted water and bring to a boil. Put in the fish, bring back to boil, cover and simmer very gently for 20 minutes
• 3) Turn off the heat and allow fish to sit in the water while you make the sauce, but don't allow it to sit any longer than 20 minutes
• 4.) Put egg yolks in a heavy stainless steel pan on low heat, or in a bowl over hot water. Add the 2 teaspoons of cold water and whisk thoroughly.
• 5) Add the diced butter, bit by bit, whisking continuously. As soon as one piece melts, add the next bit. The mixture will gradually thicken
• 6) As soon as the sauce has thickened to a coating consistency, add the lemon juice to taste.
• 7) Just before serving, skin the salmon and lay it on a heated serving dish. Garnish with the parsley, fennel leaves and lemon segments and serve with the Irish butter sauce. Serves 8

MEAT DISHES

STEAK AND GUINNESS OR MURPHY’S PIE

INGREDIENTS: • 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 or Murphy’s stout
• 8 slices of bacon
• 3 tablespoon of shortening/butter
• Some Chopped parsley DIRECTIONS:

SAVORY IRISH STEW RECIPE

INGREDIENTS:
• 2 tablespoon vegetable or canola oil
• 4 large onions cut in wedges
• 5 large carrots cut in thick slices
• 1½ pound round steak or lamb
• 6 large potatoes
• 1 cup water
salt and pepper to taste DIRECTIONS:

LIMERICK HAM

As the McInerneys' are from Limerick, they occasionally would have LIMERICK HAM. To the Irish, ham is a cured leg of pork. Traditionally, Limerick ham is smoked over juniper branches. Whole hams should be steeped in cold water overnight before cooking but this is not necessary with smaller joints. The ham in this recipe is not really baked but rather finished off in the oven after having been cooked by simmering in cider.

• 3-5 lb / 1 1/2 - 2 kg ham;
• cider to cover;
• 1/2 cup brown sugar;
• 1 tsp mustard;
• 20 whole cloves

Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb / 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400F, 200C.

SPICED BEEF AND CABBAGE

Spiced or corned beef can be used, it is usually bought from the butcher already salted and with spice rubbed in.

INGREDIENTS (Serves: 4)
• 2 lb (900g) spiced beef
• 1 large onion
• 1 large carrot
• 2 sticks of celery
• 2 bay leaves
• 2 tsp ground allspice or bouquet garnish
• half a teaspoon of dry mustard
• 1 large cabbage
• Salt & Pepper

INSTRUCTIONS

1) Let meat soak in water overnight

2) Peel and slice onion, carrot and celery. Place into a large pot and add meat, and all ingredients except cabbage.

3) Cover with cold water, bring to the boil, remove any traces of scum forming on the surface. Reduce heat and simmer for 60 minutes

4) Prepare cabbage by removing outer leaves, wash under cold running water. Cut cabbage into 4 and add to pot, simmer for another 30 minutes

Serving Suggestion: Serve with cabbage around meat

IRISH ROAST PORK WITH STUFFING.

TRADITIONAL IRISH BACON AND CABBAGE

• 1 Traditional Slab Bacon (1 1/4 - 2lb)
• 1/2 green cabbage and 1/2 white cabbage
• 8 potatoes (peeled)
• Salt and pepper

Remove slab bacon from plastic bag. Cover with cold water. Bring to boil and drain. Cover with fresh cold water. Bring to boil and then simmer for 25 minutes per 1lb plus 25 minutes over. Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer for the last 20 minutes. Remove bacon to chopping board and carve into thin slices. Drain cabbage, season with salt & pepper, chop and add a knob of butter. Serve the bacon with the cabbage and boiled potatoes and parsley sauce.

PARSLEY SAUCE

• 1/4 cup butter
• 3 tablespoons flour
• 1/4 cup cabbage stock
• 1 1/4 cups milk
• 1/2 cup finely chopped parsley
• Pepper

Melt butter in saucepan and stir in flour to make roux. Cook without browning over medium heat for 1 or 2 minutes. Gradually add cabbage stock, then milk. Bring to boil and stir for a few minutes. Add parsley and season to taste with pepper. Makes about two and a half cups. Serves 4

DUBLIN CODDLE

• 8 pork sausages
• 4 rashers bacon
• 30 g drippings
• 2 large onions
• 2 cloves of garlic
• 4 potatoes
• ¼ tsp dried sage
• ½ cup chicken stock
• 4 T cider
• 2 T chopped parsley

Preheat the oven to 180°. Chop onions, crush garlic and cut bacon into strips. Peel potatoes and cut into thin slices. Places sausages in frying pan, cover with water and bring to boil. Reduce heat and simmer for another 5 minutes. Fry strips of bacon in dripping and add onions until brown. Add crushed garlic and cook for another minute. Remove all ingredients from pan and put aside. Place sausages in pan and fry until golden brown. Place potato slices in the bottom of a heatproof dish. Add bacon, onion and garlic mixture. Season with sage and pepper. Add chicken stock and place the sausages on top. Allow 1 hour cooking time and add chopped parsley before serving.

PARSNIP SOUP

Leftover corned beef finds another delicious use in this earthy parsnip soup. This recipe was adapted from one developed by Lori at RecipeGirl.com. Parsnips are a nutritious and underrated root vegetable, and make a very flavorful soup.

Yields 2 Entree or 4 First Course Servings of Parsnip Soup with Corned Beef and Cabbage

Ingredients:

•3 tbsp butter

• 2 whole bay leaves
• 2 large parsnips (about 13 ounces), peeled and coarsely chopped
• 2 cups chopped onions
• 3 cups (or more) low-salt chicken broth
• 3 large savoy cabbage leaves, center ribs removed
• three 1/8-inch-thick slices cooked corned beef (4 ounces)
• 1/4 cup heavy whipping cream
• salt and fresh ground black pepper to taste Preparation:

  Melt 2 tbsp butter and in a large saucepan over medium-high heat and add in the bay leaves. Saute in the hot butter for 2 minutes. Add the parsnips, onions, and chicken broth. Cover and simmer until parsnips are tender.

  Meanwhile, cut cabbage and corned beef slices crosswise into thin strips. Melt 1 tbsp butter in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage begins to wilt, about 3 minutes. Reserve.
  When the soup is ready, remove the bay leaves. Working in batches, puree soup in a blender until smooth. Return to the pan and add the cream. Bring back to a simmer, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center, and serve hot

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  IRISH STEW

  Irish Stew is the national dish of Ireland, and has been a favorite stew recipe for Irish-Americans for generations. This lamb stew recipe is so simple to make, and very affordable when using the meaty lamb shoulder chops.

  Makes 6 Servings of Irish Lamb Stew

  Prep Time: 20 minutes

  Cook Time: 2 hours

  Total Time: 2 hours, 20 minutesIngredients:
  • 3 lbs lamb shoulder chops, about 6
  • 2 tbsp vegetable oil
  • salt and fresh ground black pepper to taste
  • 1 tbsp butter
  • 1 onion, diced
  • 3 tbsp flour
  • 1 bottle (12-oz) dark beer
  • 3 cups chicken or beef broth
  • 1/2 tsp dried rosemary
  • 3 carrots, cut in large chunks
  • 3 ribs celery, cut in large chunks
  • 1 1/2 lbs small new potatoes, or red potatoes cut in 2-in pieces
  • 1/4 cup chopped green onions

  Preparation: Season the lamb generously with salt and fresh ground black pepper. Add the vegetable oil to a heavy pot on medium-high heat. When it begins to smoke slightly, add the lamb and brown very well on both sides. Do in batches if necessary. Once browned, remove the lamb with a slotted spoon set aside.

  Reduce heat to medium, and add the onions; sauté for about 5 minutes, until softened. Reduce heat to medium-low, add the butter and flour, and cook for 2 minutes stirring often. Stir in the beer and broth to deglaze the pan, scraping any brown bits stuck to the bottom. The flour will start to thicken the liquid as it comes to a simmer. Add the rosemary.

  Simmer wine for 5 minutes, and then add the rest of the ingredients, except for the potatoes. Add the lamb back in, cover, and simmer on low heat for 1 1/2 hours. Add the potatoes, 1 tsp salt, and continue to cook until the potatoes are tender and the lamb is falling off the bones, about 40 minutes. Remove the bare bones if desired. Stir in the green onions. Taste and adjust seasoning before serving hot.

  CORNED BEEF AND CABBAGE

  Many enjoy corned beef and cabbage is the traditional as a St. Patrick's Day meal, but many also all year long. Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches.

  Makes 6-10 Portions of Corned Beef and Cabbage

  Prep Time: 15 minutes

  Cook Time: 3 hours, 15 minutes

  • Total Time: 3 hours, 30 minutesIngredients:
  3 1/2 to 5 pound corned beef brisket spice packet from the corned beef package 1/2 tablespoons coarsely ground black pepper 2 bay leaves 2 teaspoons kosher salt or sea salt, or as needed 2 pound red potatoes, cut in half 4 carrots, peeled, cut in chunks 1 onions, large dice 3 stalks celery, large dice 1 green cabbage, cored, sliced in 8 wedges

  Preparation:

  Important Note: Commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2.

  1.Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.

  2.Add the remaining salt if needed (see note above), potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage and cook for another 30 minutes, or until the potatoes and vegetables are tender. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Serve with dark bread and mustard on the side.

  CORNED BEEF QUICHE

  Have some left over corned beef? This corned beef quiche was adapted from a recipe called "Post-St. Patty’s Crustless Quiche" from the blog, Gourmeted, and is a very creative way to use up that leftover St. Patrick's Day corned beef.

  Makes 6 Individual Crustless Corned Beef and Cheese Quiches

  Prep Time: 20 minutes

  Cook Time: 35 minutes

  Total Time: 55 minutesIngredients:

  • 2 tablespoon unsalted butter
  • corn flake crumbs, as needed
  • 1 chopped white onion
  • 1 rib celery, diced
  • 1 cup cooked corned beef, diced
  • cup colby jack cheese, shredded
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 tsp pepper
  • kosher or sea salt to taste

Preparation:

Preheat oven to 425 degrees F.

Butter six (5.5 oz) ramekins, then sprinkle all over with corn flake crumbs. Cook onions and celery in butter over medium heat, about 2 minutes. Add corned beef, cook for 4 minutes. Divide and spread on the bottom of each ramekin

Add the cheese evenly into each ramekin. Whisk together eggs, cream, milk, pepper, and pinch of salt. Pour into each ramekin. Bake until top is golden and custard is set in center, about 25 minutes. Cool slightly before serving.

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BREADS AND DESSERTS

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IRISH SODA SCONES

p>Christmas morning in Ireland would be time to break your fast after Mass. And what better way to do so than some early morning Irish Scones?

IRISH SODA SCONES
• 3 cups plain flour;
• 1 teaspoon cream of tartar;
• 1 cup of buttermilk;
• 1 teaspoon salt
• 1 teaspoon baking powder

Stir together dry ingredients and mix lightly with hands. Make a hollow in the centre and add enough buttermilk to make soft dough. Turn onto floured board and knead quickly and lightly until the dough is free from cracks. Roll out until 1/2 cm thick and cut into rounds. Place on greased oven sheet and bake at 200 degrees Celsius for 15 minutes.

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IRISH CHRISTMAS COOKIES

Stephen's Day, December 26, would often find people traveling from house to house, looking for treats as they entertained neighbors. As the story of Snick Snack and the King of the Birds is played out, tea and cookies could be served. What could be better than Irish CHRISTMAS COOKIES?

• 1 cup butter, softened;
• 1 cup granulated Sugar;
• 3 large eggs;
• 2 cups all-purpose Flour;
• 1/4 cup Irish whiskey;
• 1/4 cup candied citron, chopped;
• 1/4 cup golden raisins, blanched and chopped;
• 1/4 cup almonds, chopped
Preheat oven to 375 F. and prepare two greased cookie sheets; set aside.

In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

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APPLE AND BARLEY PUDDING

Is maith an t-anlann an t-ocras.

Hunger is a good sauce.

APPLE AND BARLEY PUDDING

INGREDIENTS
• 4 tablespoons pearl barley
• 1½ pounds eating apples
• 2 ounces sugar
• ¾ tablespoon double cream
• 1 liter water
  DIRECTIONS:
Apples should be peeled, cored and sliced. Put the barley in the water and bring to the boil for 2 hours prior to mixing. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.


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CARL HOGAN'S DUBLIN CHRISTMAS PUDDING RECIPE

• 4 oz Flour
• 1 tbsp Mixed Spice
• 1 tbsp Cinnamon
• 1 tbsp Nutmeg
• Pinch of Salt
• 8 oz White Bread Crumbs
• 8 oz Brown Sugar
• 8 oz Currants
• 8 oz Raisins
• 8 oz Sultanas
• 4 oz jarred Cherries
• 4 oz Almonds (Optional)
• 1/4 lb Margarine
• 2 Eggs
• 1/2 Pint Guinness
• Small Bottle of Whiskey like an airline miniature bottle)

Mix flour, salt and spices together. Add breadcrumbs, sugar and all the fruit. Stir until well combined.

Melt margarine in a sauce pan. Cool slightly, add eggs, then whiskey and Guinness. Make a well in the center of the fruit mix, pour in egg mixture. Stir the whole thing together with a very big wooden spoon until your arm hurts. Get up on a chair if you must for more leverage.

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Here's where I stray from an exact recipe. After I have mixed everything completely, I smell the mix to see what I think is missing or if is seems dry. I usually end up adding more of each spice (one at a time). I add a little more whiskey and the rest of the pint of Guinness (until the mix is good and moist).

Cover the mix and leave it overnight to set. Then check it again to make sure it smells good. Add more spices if you think it needs it. I usually add more currants to achieve a dark color in the mix.

Now the hardest part: bring to a boil a very large pot of water with a small plate placed within. Sit a bowl (top-down) onto greaseproof paper and draw a circle. Cut out the circle and rub margarine on one side of it.

While the water's coming to a boil, grease bowl and fill with the mixture to within 2-inches of the top. Flatten mixture in bowl. Place greaseproof paper on top of the bowl. Then fold a pleat into the center of the paper (about 1-inch pleat) and press the paper down onto the mix. Rub the edges flat into the inside of the bowl.

Once this is completed, wrap the bowl twice with greaseproof paper. Then tie some twine (very tightly around the top of rim of the bowl. Tie the twine again from top to bottom of bowl (like you wrap ribbon on a gift). Then wrap the bowl (very tightly) in two layers of tinfoil. Follow the same technique with the twine again. The main aim is to make sure everything is wrapped and tied tight enough, that no water will get inside the bowl as the bowl needs to be completely covered by the water. (Don't forget to make a long twine handle for taking the cake out of the pot of water.)

Once the water has boiled, sit the bowl into the pot, turn the heat down to a simmer and let it cook for 8hrs.

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December 26 is St. Stephen’s Day, or Boxing Day. It is when presents are exchanged. It is also the day when the Wren Boys would go house to house and beg for food and drink, or money, in parts of Ireland. If you have people coming over, you can serve them a tasty dessert.

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APPLE AND OAT CRISP

INGREDIENTS:
• 4 to 5 medium apples, peeled, cored, quartered, and thinly sliced
• ¼ cup finely chopped pecans or walnuts
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• 3 tablespoons apple juice concentrate
• Dash nutmeg
  TOPPING:
• • 1 tablespoon butter
• ¾ cup oatmeal
• ¼ cup light brown sugar
• ½ teaspoon cinnamon
  DIRECTIONS: Preheat the oven to 350° F. Combine the apples, nuts, spices, and juice concentrate in a mixing bowl and toss until the spices coat the apples evenly. Transfer to a 9-by-9-inch baking pan. Melt the butter in a skillet. Stir in the oats until evenly coated with the butter. Remove from the heat and stir in the sugar and cinnamon. Sprinkle the topping evenly over the apples. Bake for 45 minutes, or until the topping is golden brown and the apples are tender.

IRISH CHRISTMAS CAKE

• ¾ pound (3 sticks) plus 2 T butter, softened
• 1¼ cup plus 2 T all-purpose flour
• 2/3 cup coarsely chopped candied cherries
• 1¼ cup seedless raisins
• 1¼ cup white raisins
• 1¼ cup dried currants
• ¼ cup finely chopped mixed candied fruit peel
• 2 T finely chopped candied angelica
• 1¼ cup sugar
• 7 eggs
• 1 tsp ground allspice
• 1 T salt
• 1 cup finely chopped walnuts

Preheat the oven to 300°, using a pastry brush, coat the bottom and sides of a 9x3 inch springform cake pan with 2 T of the softened butter. Sprinkle 2 T of the flour into the pan, tip it from side to side to spread the flour evenly, then invert the pan and rap it sharply on the bottom to remove excess flour. Combine the cherries, seedless and white raisins, currants, candied peel and angelica in a bowl, add ¼ cup of the flour, and toss the fruit about with a spoon to coat the pieces evenly. Set aside.

In a large bowl, cream ¾ pound of softened butter and the sugar and 2 more tablespoons of the flour together by mashing and beating them against the sides of the bowl until they are light and fluffy. Beat in the eggs, one at a time, then slowly beat in the remaining flour, the allspice and the salt. Combine the nuts with the fruit mixture and add the mixture to the batter, about ½ cup at a time, beating well after each addition. Pour the batter into the prepared pan, spreading itout with a spatula. Bake in the middle of the oven for 1½ hours, or until the top of the cake is light golden in color or a cake tester inserted in the center comes out clean. Cool the cake completely before removing it from the pan. Makes one 9-inch round white fruitcake.

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IRISH CHRISTMAS CAKE NUMBER 2

• Citron 1 lb.
• Candied orange and lemon peel, combined, 1/2 lb.
• Dates, 1/2 lb.
• Glace cherries, 1/2 lb.
• Raisins, 3 3/4 Cup.
• Currants, 2 3/4 Cup.
• Almonds and pecans, combined, coarsely chopped, 1 lb.
• Brandy, 3/4 Cup
• Brown sugar, 1 lb.
• Butter, softened, 1 lb.
• Egg yolks, beaten until thick, 15
• All-purpose flour, sifted, 4 Cups
• Cinnamon, 1 Tbsp.
• Cloves, 1 Tbsp.
• Allspice, 1 Tbsp.
• Nutmeg, 1 Tbsp.
• Mace, 1 1/2 tsp.
• Egg whites, beaten until stiff, 15

Chop the citron, orange and lemon peels, dates and cherries. (Reserve a few cherry halves for decoration.) Add the raisins, currants, almonds, and pecans. (Reserve a few nut halves for decoration.) Pour on the brandy and let the fruits marinate while preparing the rest of the ingredients. Cream the sugar and butter until light and fluffy. Add the beaten egg yolks gradually, beating constantly. reserve 1 cup of the flour and sift the remaining 3 cups with the spices. Add the sifted ingredients gradually to the butter mixture, beating well after each addition. Fold in the egg whites carefully. Sprinkle the fruits with the reserved 1 cup of flour and mix well. Fold the fruits into the batter. Oil and line a 12-inch springform pan with waxed paper. Place batter in pan and bake in 300 degree F. oven with pans of hot water in bottom of the oven, for 2 1/2 hours. Cool the cake and wrap in cheesecloth that has been soaked in brandy. Place in airtight container and store until ready to use. Every 3 weeks, re-dip the cheesecloth wrapper in brandy. Before decorating, glaze the top and sides of the cake with either apricot jam, thinned with a little water or red currant jelly. This will help the marzipan to adhere to the cake sides.

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ALMOND PASTE

• 3 (9 oz.) cans almond paste

Form 2 cans of the almond paste into a ball. Place on lightly sugared or floured board and roll into a rectangle 1/8 inch thick. (The width of the rectangle should match the height of the sides of the cake. The length should match the circumference.) Circle the cake with the almond paste and trim the edges to fit perfectly. Roll the remaining paste into a circle the size of the top of the cake. Place the circle on the cake and trim. Let the almond paste dry overnight. Ice with Royal Icing

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ROYAL ICING

• Egg whites, 2
• Lemon juice, 1 Tbsp.
• Confectioners' sugar, 1 lb.

Beat the egg whites with the lemon juice until they are the consistency of cream. Beat in the sugar a little at a time. Continue beating, scraping the sides of the bowl occasionally, until the icing is smooth and shiny. It will be very stiff. Cover the bowl with a damp cloth if the icing is not to be used immediately. Cover the almond paste with a thin layer of icing. Dip the knife in hot water if the icing is difficult to spread. To decorate the cake, form peaks on the sides and edges of the top of the cake with the remaining icing using the tip of a knife.

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IRISH PLUM CAKE

Despite its name, plum cake contains no plums.

• 8 oz. butter
• 8 oz. sugar
• 3 eggs
• 3/4 tsp. almond extract
• 3 Tbsp. corn syrup
• 3 oz. finely ground almonds
• 4 cups unbleached white flour
• 1 tsp. baking soda
• pinch salt
• 12 oz. milk
• 2 cups sultanas (golden raisins)
• 2 1/2 cups currants
• Grated rind of 3 oranges
• Grated rind of 2 lemons

Cream butter with sugar until fluffy. Add the eggs, one at a time and beating well after each addition. Beat in the syrup, almond extract and ground almonds. Reserving 1/2 cup of the flour, sieve the remainder with baking soda and salt. Add flour mixture to butter mixture alternately with the milk, beating well after each addition. Coat sultanas and currants with reserved flour and fold into batter along with grated peels. Mix well and pour into a well-buttered tube pan, distributing batter evenly. Bake at 300 deg. F. 1 1/2 to 1 3/4 hours. Let pan cool for 45 minutes, then turn out onto wire rack to further cool.

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GUINNESS PUDDING WITH WHISKEY SAUCE

INGREDIENTS:

1 cup white flour
3 eggs
3 cups wholewheat bread crumbs
1 cup sultanas (yellow raisins)
1 cup raisins
1 cup currants
2 tsp. grated orange rind
¼ cup orange juice
1 cup Guinness
¼ cup Irish whiskey
1 tsp. baking powder
1 tsp. ground cinnamon

SAUCE:

125g (5 oz) butter
½ cup Demerara sugar
½ cup golden syrup
2 tbsp. Irish whiskey
1 cup cream (to serve)

Place sultanas, raisins, currants, orange rind and juice, Guinness and whiskey in bowl, cover and leave overnight. Grease a medium size pudding steamer (approx. 6 cup plastic bowl) with melted butter. Fold bread crumbs through fruit mixture and leave to stand for 5 minutes. Stir in the eggs, and sift in flour, cinnamon and baking powder. Spoon into prepared pudding steamer, lower into boiling water and steam for two hours. Leave to stand for 15 minutes before turning out of steamer.

TIP: Steam again, before serving for a deeper, richer flavor. Pudding can be eaten hot or cold, but tastes delicious piping hot and topped with whipped cream. The pudding freezes extremely well!

SAUCE: Place butter, sugar and golden syrup in a heavy pan, stir until the sugar has dissolved. Add whiskey and stir in cream. Pour sauce over hot pudding and serve with whipped or ice cream.

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SODA BREAD

Makes 2 Loaves of Irish Soda Bread
Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutesIngredients:
• •4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking soda
2 teaspoons sugar
3 cups whole wheat flour
2 cups buttermilk
1 cup milk
1 tablespoon vegetable oil
Preparation:

Preheat oven to 375 degrees F.

Sift the all-purpose flour, salt and baking soda into a large mixing bowl. Add the sugar and whole wheat flour, and stir to combine. In another bowl, mix the buttermilk, milk and oil. Add the wet ingredients to the dry ingredients, and mix just until combined. Form 2 round, flat loaves on a greased baking sheet.

With a floured wooden spoon handle, or the side of your hand, make a deep cross-shaped indentation in the top of the loaves, almost down to the pan (see photo). If desired, dust the top lightly with flour for a more rustic look. Bake for 40-45 minutes, until golden brown. Best served slightly warm.

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IRISH COFFEE

You can't go wrong with this simple but classic recipe for Irish coffee. It's usually served with a thick dollop of whipped cream on top.

Ingredients:

• 1 cup hot coffee
• 1 1/2 oz Irish whisky •1 tbs sugar

Preparation:

Mix together in a mug and top with whipped cream, if desired.


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POTATO DISHES

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BOXTY

Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man.

The lighting of candles in Ireland also has a religious significance. Some people would light candles to signify symbolic hospitality for Mary and Joseph. The candle was a way of saying there was room for Jesus' parents in these homes even if there was none in Bethlehem. Some people even set extra places at their tables as a preparation for unexpected visitors. And what better to serve than that famed northern potato dish, BOXTY?

• 8 oz / 250 g / 1 cup raw potato;
• 8 oz / 250 g / 1 cup mashed potato;
• 8 oz / 250 g / 2 cups plain flour;
• 1 tsp baking powder;
• 1 tsp salt;
• large knob of butter, melted;
• about 1/4 pt / 125 ml / 1/2 cup milk


Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan. If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat.

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IRISH POTATO OAT CAKES

Here is a recipe for IRISH POTATO OAT CAKES, combining both aspects of the rural Irish diet:

INGREDIENTS

• 1 Ib (450g) of cooked Potatoes
• 2 oz (60g) of Margarine/Butter
• Half lb (225g) of fine Oatmeal
• Salt and freshly ground Pepper
• 2 Tablespoon of Milk

INSTRUCTIONS

1) Mash the potatoes and season to taste with salt and pepper, adding some milk to make it soft and fluffy

2) Add the oatmeal and mix, cover to keep the potatoes warm

3) Add the Margarine to a saucepan and heat until melted. Add the melted margarine to the mixture and mix to make a stiff dough

4) Lightly sprinkle some oatmeal on a board and roll out dough to approx. a quarter inch thick. Cut into triangles

5) Fry in hot fat until both sides are golden brown

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POTATO AND LEEK SOUP

• 750 g cubed potatoes
• 2 leeks thinly sliced
• 3 medium onions diced
• 2 T of oats
• 60g butter
• 2 cloves of garlic crushed
• 2 cups chicken stock
• 2 cups milk
• ground pepper
• ground nutmeg

Melt butter in large pan, cook onions and leeks for 3 minutes. Add potatoes and continue to cook until potatoes are golden brown. Stir in the oats and cook for 1 minute. Add garlic and cook for another minute. Reduce heat and stir in chicken stock and milk. Heat over low flame for 30 minutes, or until vegetables are tender and soup begins to thicken. Season to taste. Just before serving soup may be garnished with a teaspoon of whipped cream and chopped chives.

Wisconsin Irish Pride