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Irish Bacon and Cabbage
Ingredients
1 Shannon Traditional Slab Bacon (11/4 - 2lb)
1/2 green cabbage and 1/2 white cabbage
8 potatoes (peeled)
Salt and pepper
Preparation
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 as well as your choice of sauce.
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Irish Soda Bread
Ingredients
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 1 1/2 cups buttermilk
Preparation
Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a large ball. If the dough crumbles, add some more of the buttermilk, a tablespoon at a time, until the particles adhere.
Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2 inch deep cross into the dough, dividing the top of the loaf into quarters.
Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes.
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Potato Pancakes
Ingredients
6 mediu, potatoes (about 2 pounds)
2 eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon pepper
1/2 cup finely chopped onion
1 tablespoon snipped parsley
1-1/2 teaspoons caraway seed (optional)
Cooking oil or shortening
Directions
Peel and finely shred potatoes. Drain in a sieve.
Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder, and pepper. Stir in the potatoes, onion, parsley, and caraway, if you like. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.
With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes.
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Irish Lamb Stew
Ingredients
2 sm onions, cut into rings
3 med carrots, diced
2 turnips, diced
2 celery stalks,chopped
1 small cabbage, cut into pieces
2 lbs. lamb shoulder,cut into 3" pieces salt & pepper to taste
4 cloves garlic, minced
4 sm potatoes, diced
2 tsp. marjoram
Preparations
Put lamb into large stock pot and cover with water. Season with salt and pepper, cover and simmer 20 minutes. Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered. Season with majoram and additional salt and pepper and serve.
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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
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.
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Irish Coffee
Ingredients
One stemmed whiskey or grog glass
very hot strong black coffee
1 tablesp. whipped cream
2-3 teasp. sugar
measure of Irish Whiskey
Ingredients
Heat glass. Heat whiskey and poor into the glass, fill with very hot black coffee in which the sugar has been disolved. Float the cream on top. Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon. The secret lies in the combination of the piping hot coffee with a slight taste of Irish Whiskey and the cold soothing cream on top.
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Apple & Barley Pudding
Ingredients
4 tablespoons Pearl barley
1 1/2 pounds Eating apples
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water
Preparation
Peeled, cored and sliced. Put the barley in the water and bring to the boil. 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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Irish Whiskey Cake
Ingredients
2 cups golden raisins
3 tablespoons grated lemon zest
1/4 cup whiskey
3/4 cup butter, softened
1 cup light brown sugar
3 egg yolks
3 egg whites
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon baking powder
2 cups sifted confectioners' sugar
1 lemon, juiced
Directions
Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack. To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
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