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BASIC IRISH SAUSAGES |
Ingredients :
1.1/2 lb. Lean pork
8 oz. Pork fat, without gristle
1/2 t. ground allspice
1 t. salt
1 fresh ground pepper
1 pinch dried sage or marjoram
1 oz. White breadcrumbs
1 ground ginger, mace, nutmeg
1 clovers, cayenne pepper |
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Preparation : |
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Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon
or so each time to check the flavor until you get it the way you like it.)
Add the herbs and breadcrumbs and any spices used. Fill skins as usual.
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LUCKY PUDDING |
Ingredients :
Vanilla pudding mix
Green food coloring |
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Preparation : |
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Prepare pudding. Add a couple of drops of green food coloring. Allow
children to stir. The pudding "magically" turns green. |
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MAGIC MILK
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Ingredients :
Milk |
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Preparation : |
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Add a drop of green food coloring into an empty glass. Add milk. The milk
magically turns green! You can add 1 T vanilla for added flavor.
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IRISH STEW
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Ingredients :
1 lb lamb
3 lbs potatoes
1/2 lb carrots
1/2 lb parsnips
2 or 3 onions
Oil for sautéing.
1 Tbsp brown sugar
2 cups liquid
(stock from the bones if you have time to make it: or a combination of meat
stock, wine and water, whatever flavorful liquid you have to hand). Salt,
pepper, 5 bay leaves, 1 tsp basil |
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Preparation : |
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Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil.
Slice up the carrots and parsnips . Sauté them for a few minutes and then
add just a little bit of brown sugar to glaze them. Meanwhile, be peeling
and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8
pieces. Stick them in a casserole dish with the meat and onions, and add the
liquid. If desired, add some barley, but only a small amount (a handful), as
it swells up a lot, and add the extra liquid. Add salt and pepper, a few bay
leaves, some basil and other herbs if you want. Cover the dish and bake the
potatoes and meat in a 350 oven for about 40 minutes, then add the carrots
and parsnips. (If you just want to leave it cooking, you can add everything
at the same time). It needs to cook for about 1 or 1.5 hours, it's ready
when the potatoes are tender. Mash some of the potatoes in the liquid when
you're eating it, very delicious! Serve hot this vegetable rich meat dish
prepared in a traditional Irish way. Quite a treat for a mild March evening
on the St Patrick's Day. |
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FILLETS OF WHITING WRAPPED IN
BACON |
Ingredients :
4 fillets of whiting -
trimmed
4 streaky rashers (bacon) - rind removed
55g/2ozs butter 1 onion - finely chopped
55g/2ozs fine brown breadcrumbs
1 teaspoon chopped parsley
Fresh or dried herbs of choice
Pepper and salt |
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Preparation : |
Melt butter, add onion, sauté
gently and add all other ingredients. Cut each fillet in half lengthwise.
Place stuffing on each fillet, roll up and wrap a thin slice of streaky
rasher (bacon) around each roll. Place in a buttered ovenproof dish, cover
and bake in a moderate oven 190° C/375° F/Gas Mark 5 for 15 minutes. Remove
cover to brown the dish for last five minutes. Substitutions Cod, haddock,
pollock, hake.
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LEMON SCENTED SALMON BURGER |
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Ingredients :
1 lb./450g salmon flesh -
minced
4 oz./110g breadcrumbs
1 spring onion - finely chopped
1 clove garlic - finely chopped
Grated zest and juice of 1 small lemon
Salt and pepper
Little oil and butter to fry
4 burger buns
Shredded lettuce
Sliced tomato
4 tablespoons crème fraiche with lemon zest added
Chopped chives |
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Preparation : |
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Add breadcrumbs, spring onion
and garlic to salmon season and moisten with lemon juice. Form into patties.
Chill for at least one hour. Fry burgers in oil and butter mixture or, if
preferred, cook on barbecue. Place on toasted buns with lettuce and tomato.
Top with a spoonful of crème fraiche and sprinkle with chopped chives.
Substitutions: Trout. |
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KEDGEREE SALAD |
This salad is a glorious
mixture of goodies - smoked fish, savoury rice, eggs, bacon, tomatoes - the
list is endless. You can serve the Kedgeree in moulded shapes or just piled
roughly.
Ingredients :
Serves: 10 portions
2lbs/900g cooked, flaked smoked fish - cod, haddock or pollock
10oz/275g cooked savoury rice
4 hard boiled eggs - chopped
4 slices fried bacon - chopped
2 tomatoes - chopped
A few scallions - chopped
Parsley - chopped
Lemon juice
Some mayonnaise or salad cream to bind
For Serving
Lettuce, tomato wedges, paprika
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Preparation : |
Combine flaked fish, savoury
rice, hard boiled eggs, bacon, tomatoes, scallions and parsley. Season well.
Add enough mayonnaise or salad cream to bind and pack into a mould. Keep in
a cool place until required. Turn onto a serving dish and garnish with
lettuce and tomato. Sprinkle with paprika.
Peanuts, blanched red and green peppers, cooked peas, or chopped pineapple
may also be added to the Kedgeree. |
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SMOKED SALMON IRISH STYLE |
Ingredients :
Serves: 4
1 lb./450 g smoked salmon - sliced
Potato Cakes
1lb/450g freshly cooked mashed potatoes
2 oz. /55g butter
Pinch of salt and pepper
2ozs/55g flour
Lemon wedges
Dill
Small tub creme fraiche
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Preparation : |
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Melt the butter and add to
the hot mashed potato. Sprinkle on the flour and work the mixture into a
dough. Roll out in a circular shape (1/4" thick approx.) on a floured
surface. Cut into rounds using a scone cutter. Cook on a lightly oiled pan
or griddle until brown Spoon on a blob of creme fraiche on each potato cake.
Arrange a generous slice of smoked salmon on top. Garnish with lemon wedges
and sprigs of dill or parsley. Substitutions Gravadlax, smoked trout, smoked
mackerel. Soured cream can be used instead of creme fraiche. |
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IRISH POT-ROASTED CHICKEN |
Ingredients :
Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 x Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 x Med. carrots, sliced |
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Preparation : |
If there are giblets with the bird, take them out, wash all but the liver
(reserve that for another use), and cover with water, add salt and pepper,
bring to the boil and simmer for half an hour. Wipe the bird inside and out
and remove any lumps of fat from the inside; sprinkle with salt. Mix
together the oatmeal, chopped onion, butter or suet, stock, and seasoning,
stuff the bird with this mixture and secure well. Heat the dripping or oil
and lightly fry the bacon, then chop and put into a casserole. Quickly brown
the bird in the same fat and put on top of the bacon. Soften the onion and
briefly saute the carrots, then add to the casserole.
Strain the giblet stock and make it up to about 1/2 liter. Heat and pour
over the chicken. Cover and cook in a moderate oven (350C) for about an hour.
Meanwhile, cut the potatoes into thick slices and blanch them in boiling
water, or steam them for about 5 minutes. Toss them in seasoned flour and
add them to the casserole, adding a little more of the giblet stock if
needed. Cover with buttered wax paper and continue cooking for another 1/2
hour, taking off the paper for the last few minutes for browning.
Servings: 4 |
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