What are some recipies for Irish food?!
Makes 8 Farls
1.25 lbs of Potatoes (4 potatoes)
2 Teaspoons of Melted Butter
1 Cup of Flour
Half Teaspoon of Salt
4 Teaspoons of Vegtable Oil
Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and slat and mix. Divide the mixture in half and put the first half on a lightly floured surface. Knead until flat - approx .25 inch thick. Divide into 4. Repeat the process for the other half of the mixture. Fry/Griddle using the oil for approx 2 minutes or until crispy brown on each side. Serve warm.
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.
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.
Answers: IRISH POTATO FARLS
Makes 8 Farls
1.25 lbs of Potatoes (4 potatoes)
2 Teaspoons of Melted Butter
1 Cup of Flour
Half Teaspoon of Salt
4 Teaspoons of Vegtable Oil
Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and slat and mix. Divide the mixture in half and put the first half on a lightly floured surface. Knead until flat - approx .25 inch thick. Divide into 4. Repeat the process for the other half of the mixture. Fry/Griddle using the oil for approx 2 minutes or until crispy brown on each side. Serve warm.
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.
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.
YOU COULD DO THIS FOR AFTERS!
IRISH TEA BRACK... delicious!
Servings: Makes 1 medium loaf
Level of difficulty: Easy
Preparation Time: 15 minutes, plus overnight soaking and cooling
Cooking Time: 1 hour 30 minutes
Ingredients
300ml cold tea
4 tsp Irish whiskey
110g sultanas
220g currants or raisins
55g chopped glace cherries
55g chopped mixed peel
200g brown sugar
225g self-raising flour
1 egg, beaten
1 tsp ground nutmeg
Honey, for glazing (optional)
Method
1. Place the cold tea and whiskey in a bowl. Add in the sultanas, currants, glace cherries and mixed peel. Cover and set aside to soak overnight.
2. Preheat the oven to 180°C/gas 4.
3. In a mixing bowl, mix together the sugar, self-raising flour, beaten egg, nutmeg and soaked fruit, with its soaking liquid until well-mixed.
4. Transfer the mixture to a well-oiled loaf tin.
5. Bake for 1 hour, 30 minutes until risen and set.
6. Remove from the oven and cool for 10 minutes in its tin, then turn out and cool on a wire rack. Glaze with honey if required.
7. Serve in slices with butter and store in an airtight tin
bacon and cabbage.
boil gammon according to size in a large saucepan,usually a couple of hours remove from saucepan add washed cabbage and peeled potatoes bring back to boil and simmer untill cooked the meat juices make this a lovely meal try with butter or mustard or hp sauce. good luck
Method
1. Place the cold tea and whiskey in a bowl. Add in the sultanas, currants, glace cherries and mixed peel. Cover and set aside to soak overnight.
2. Preheat the oven to 180°C/gas 4.
3. In a mixing bowl, mix together the sugar, self-raising flour, beaten egg, nutmeg and soaked fruit, with its soaking liquid until well-mixed.
4. Transfer the mixture to a well-oiled loaf tin.
5. Bake for 1 hour, 30 minutes until risen and set.
6. Remove from the oven and cool for 10 minutes in its tin, then turn out and cool on a wire rack. Glaze with honey if required.
7. Serve in slices with butter and store in an airtight tin
The basic staple of the Irish diet is the potato. So most traditional recipes include the good old spud (including potato dishes such as champ and colcannon).
Probably the most well known is an Irish Stew. Just a traditional stew made with lamb, onions, carrots and potatoes. Make as a traditional stew using thyme, butter and parsley as seasoning.
Other popular dishes are ham and cabbage served with potatoes, steak with stout and potatoes and seafood pie with potato topping.
Being from Northern Ireland the traditional meal would be an Ulster Fry. This is usually eaten for breakfast, but you can find it on menus throughout the day. It is a cooked breakfast of bacon, sausages, tomatoes, egg, fried bread, soda farls, and soda bread. All cooked in the same frying pan with lots of butter or lard. Not to be eaten regularly if you are watching your diet!
Diane's Colcannon
INGREDIENTS
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
DIRECTIONS
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Irresistible Irish Soda Bread
INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
corn beef and cabbage
heres an easy recipe http://allrecipes.com/Recipe/Corned-Beef...