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Irish Recipes

Irish Stew

Serves 4

1 pound lean mutton 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.

 

Fried soda bread with clonakilty black pudding

Ingredients

450g wholemeal flour
225g self-raising flour
1.5 tsp cream of tartar
1.5 tsp Bicarbonate of soda
1 pinch Salt
2 tsp Sugar
600ml Milk
250ml natural yogurt
1 black pudding, Clonakilty
4 large Eggs, free range
150g Butter
1 pinch salt and fresh ground black pepper

 

Method

 

1. Set the oven to 190°C/gas 5. Mix the flours, cream of tartar, bicarbonate of soda, salt and sugar in a bowl.

 

2.Mix together the milk and yoghurt in a jug and stir enough into the flour to make a soft dough. Knead until smooth.

 

3. Shape the dough into a circle 4cm deep, cut a cross in the top and place onto a baking sheet. Bake for 45 minutes until crusty and golden brown. The bread is ready when it produces a hollow sound when tapped on its bottom!

 

4. Cool on a wire rack. Cut the soda bread into quarters and then cut into slices about 2cm thick.

 

5. Melt 50g of butter in a frying pan and fry the bread until golden on both sides. Keep warm.

 

6. Slice the Clonakilty black pudding to your desired thickness and fry in the same pan until lightly crisp. Place on top of the soda bread.

 

7. Reduce the heat to the pan, add another 100g or so of butter and gently fry the eggs, using a spatula to gently splash the yolks with the butter. Season the eggs with salt and pepper and place on top of the black pudding. Serve immediately.

IRISH BROWN BREAD

For a small loaf of bread:

 

1 1/2 teaspoon of active dry Yeast

 

3/4 Cup Wheat Flour

 

1 Cup Bread Flour

 

1/3 Cup Oats

 

2 teaspoon of Buttermilk Powder

 

2 teaspoon of Brown Sugar

 

A dash of Salt

 

2 teaspoon of Gluten Flour

 

3/4  Cup of Water

 

Cook on a medium heat

 

Mackerel with Rhubarb

 

Ingredients:

• 2 lb Mackerel filets
• 2 oz Margarine
• 1 ea Lg. onion, chopped
• 1/2 lb Rhubarb, chopped
• 1 x Pepper and salt
• 1 x Toasted breadcrumbs

Sauce:
• 1 lb Rhubarb
• 2 T Sugar
• 1 x Grated lemon rind
• 2 T Water

Directions:

Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Add breadcrumbs and stir the mixture. Lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes.

Sauce:
Place the ingredients in a saucepan and stew the rhubarb for around 10 minutes or more until it is cooked (soft). Put the cooked rhubarb through a fine sieve or the blender, to make a puree of it.

This can be served either hot or cold with the mackerel.

 

COLCANNON

 

2 lbs Potatoes

 

1 large 'Curly Kaye' or 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 until the potatoes

 

are cooked. Mash the mixture thoroughly adding

 

the butter and milk to ensure a good consistency.

 

Serve with meat, steak, sausages, etc.

 

 

Peppered fillet of beef with Irish whiskey and colcannon

Ingredients

 

For the peppered steak

3 tbsp Black peppercorns
4 x 175g beef fillet steaks
4 tsp Dijon mustard
sea salt
2 tbsp Olive oil
50g unsalted Butter

For the whiskey sauce

50ml Irish whiskey
4 tbsp beef stock
3 tbsp double cream

For the colcannon

750g Rooster Potatoes, peeled and cut into 5cm dice
75g Butter
150ml water
1/3 Savoy cabbage, finely chopped
3-4 Spring onions, finely chopped
salt and white pepper

 

1. For the peppered steak: crush the peppercorns coarsely in a coffee grinder. Tip the pepper into a fine sieve and shake out all the powder, reserving the larger bits. (This is important, because the powder would make the steaks far too spicy).

2. Spread the peppercorns over a small plate. Smear both sides of the steaks with the Dijon mustard, and coat both sides of the steaks with the peppercorns. Season with sea salt and set aside.

3. Heat a large frying pan over a medium heat until almost smoking. Add the oil, and then the steaks, frying for a 2-3 minutes on each side (for rare), or until cooked to your liking. (Do not move the steaks around once they are in the pan, or the peppercorns will fall off.)

4. Add the butter to the pan, and allow it to colour to a nutty-brown colour. Baste the steaks with the liquid. Transfer the steaks from the pan to warm serving plates to rest.

5.
For the whiskey sauce: Pour the whiskey into the frying pan, and carefully ignite to flambé.

6. Add the beef stock, bring to the boil, then stir in the cream. Pour any juices that have collected from the resting steaks back into the sauce.

7.
For the colcannon: Cook the potatoes in boiling salted water for 6-7 minutes, or until tender, then drain and set aside.

8. Melt 50g of the butter with the water in a medium sized pan, and add the cabbage. Cook over a high heat until the cabbage is just cooked, and the water has almost evaporated.

9. Add the spring onions and cook until the mixture is just starting to fry.

10. Tip the cabbage into a bowl with the potatoes. Mash together with the remaining butter and season with salt and white pepper.

11. To serve, place a steak on each plate with colcannon. Spoon the sauce over the steaks.

 

Chocolate Pots with Irish Cream Liquer and Irish Oatmeal Cookies

Ingredients:
• 5 ounces semi-sweet chocolate
• 1 cup heavy cream
• 1 egg
• 1 tablespoon Irish Cream Liqueur

Directions:

Break up the chocolate and place it in a food processor. Over medium heat, heat cream to almost boiling. Combine cream with chocolate and blend until chocolate has melted and the mixture is smooth. Add the egg and Irish Cream liqueur and blend again until smooth. Pour into six ramekins and chill for at least 24 hours. Serve with Irish Lace or Irish Oatmeal Cookies. Serves 6.

Cranberry Chocolate Fudge Cake

Ingredients:
Cake
• 2/3 cup semi-sweet chocolate chips
• 1/2 cup butter
• 1 ounce (1 square) unsweetened chocolate
• 1 cup whole berry cranberry sauce
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder

Glaze
• 1/4 cup heavy (whipping) cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup jellied cranberry sauce

Directions:

To make the cake: Preheat the oven to 325ºF. Line an 8-inch round cake pan with foil and spray with cooking oil spray. Dust the pan with flour, tapping out the excess.

Microwave the chocolate chips, butter, and unsweetened chocolate in a large microwave-safe bowl on high for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Stir in the cranberry sauce and sugar. Add the eggs, vanilla, flour, and baking powder and stir until smooth. Pour the batter in the prepared pan.

Bake for 40 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for 30 minutes, and then refrigerate for 1 hour or until cold.

To make the glaze: Microwave the cream and chocolate chips in a medium microwave-safe bowl for 1 minute on high. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add the cranberry sauce and mix well.

Remove the cake from the refrigerator and turn it out onto a serving plate. Peel off the foil. Spread the glaze over the top of the cake, allowing some to drip down the sides. Refrigerate again for 1 hour, or until the glaze is firm. (Can be made a day ahead of time. Store at room temperature.) Makes 10 servings

 

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© 2008 Paul Kavanagh. All rights reserved.