St. Patricks Day Recipes

Long ago, in the kitchens of thatched cottages in Ireland there was always a big turf fire burning on the hearth and an oven suspended from a crook in the chimney breast. It hung over the red embers, its iron lid smothered in glowing sods of turf and the smell of an Irish stew escaping into the warm kitchen. On the hearth was a wide griddle with a cake of soda bread rising in the friendly heat, and in another corner was the oaten cake propped on an iron toaster and crisping in the rays of the fire. Things have changed a lot since then with all the modern conveniences of today but it still amazes me to find that people love to go back to the same old recipes, and with a few adjustments they can be just as much fun to make and eat as they were so long ago. Below you will find lots of links to some wonderful Irish recipes,
 

Brown Bread	Barmbrack	Black Pudding	Boxty	Champ
Cod Cobbler	Colcannon	Corned Beef & Cabbage	Cream Delight	Irish Shortbread
Mackerel with Rhubarb	Crusty Roast Lamb	Dublin Coddle	Dublin Lawyer	Ham Steaks with Whiskey Sauce
Golden Ham	Irish Roast Pork with Potato Stuffing	Irish Stew	Porter Cake	Potato Bread
Strawberry and Baileys Fool	Poached Salmon	Potato Soufflé	Rice Pudding with Celtic Caramel Sauce	Toad in the Hole with Bacon

This collection is our effort to share our 
Families' and Friends' recipes.

For all recipe submissions and questions 
regarding this page.......
please contact MsSunny2u.
 
 
 

Holiday Dishes

Brown Bread

Ingredients:

• 4 cups Whole wheat flour
• 2 cups White flour
• 1 1/2 ts Salt
• 1 1/2 ts Baking soda
• 2 cups Buttermilk or sour milk
• 2 tb Butter

Mix the whole wheat flour throughly with the white flour. Rub the butter into the flours. Add the salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. the dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.

Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool.

  Barmbrack

• 2 1/2 cup Mixed dry fruit--currants, dates & raisins
• 1 cup Boiling black tea
• 1 Egg, slighty beaten
• 1 Mixed spice
• 4 tsp Orange Marmalade
• 1 1/3 cup superfine/castor sugar
• 2 1/2 cups Self-raising flour
• 1 ring (optional)

Place dried fruit in a bowl, cover with the hot and let soak overnight.
The next day, add the remaining ingredients. and mix well. Add ring wrapped in greaseproof paper(optional)
Preheat oven to 375 F. Pour batter into greased 7" square pan and bake in the center of oven for 1 1/2 hrs.
Let cool in the pan on a wire rack. Slice and serve buttered with tea.

Whoever gets the ring ( make sure not to swallow it) is prophesised to be the next person to get married.

  Black Pudding

• 1 lb potatoes
• 1 lb kale (cabbage may be substituted)
• Onion, or leek or scallion (green onion)
• 1/4 cup milk
• Butter, salt and pepper

Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl until thoroughly blended

Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped.

Serve with a breakfast fry.

Boxty

Ingredients:

• 1/2 lb Raw potato
• 1/2 lb Mashed potato
• 1/2 lb Plain flour
• Milk
• 1 Egg
• Salt and pepper

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan.

Cook over a moderate heat for 3-4 minutes on each side.

Champ

Ingredients:

• 4 lb Potatoes
• 1/2 lb Chopped scallions
• 10 fl Milk
• 4 oz Butter
• Pepper

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

Peel potatoes and cook in boiling water. Simmer milk and scallions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter.

Cod Cobbler

Ingredients:

• 1 1/2 lb Skinless filets of cod
• 2 oz Butter
• 2 oz Flour
• 1/2 l Milk
• 3 1/2 oz Grated cheese
• 2 oz Grated cheese (for scones)
• 2 oz Butter (for scones)
• 1 t Baking powder (for scones)
• 1 pn Salt (for scones)
• 1 x Egg (for scones)

Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them.

Bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown.

Colcannon

Ingredients:

• 1 lb potatoes
• 1 lb kale (cabbage may be substituted)
• Onion, or leek or scallion (green onion)
• 1/4 cup milk
• Butter, salt and pepper

Peel and boil the potatoes. Chop the kale or cabbage fairly small, discarding the large stems. Steam until tender, about 8 minutes. Gently saute the onion (if desired) until golden but not too brown. Mash the potatoes well, and mix with the kale and onion. Add the milk (not too much, until moistened but not wet), and the butter, salt and pepper to taste.

Bake in a medium oven for about 15 minutes.

Corned Beef & Cabbage

Ingredients:

• 5 lb Corned-Beef brisket
• 2 Whole cloves
• 2 Bay Leaves
• 8 Medium Potatoes, pared
• 1 Medium cabbage, cut in wedges
• Chopped parsley
• 1 Clove Garlic
• 10 Whole black Peppers
• 8 Medium Carrots, Pared
• 8 Medium yellow onions, peeled
• 2 lb Butter

Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley.

Cream Delight

Ingredients:

• 2/3 cup uncooked oatmeal
• 1/3 cup slivered almonds
• 1 1/4 cups heavy or whipping cream
• 5 tablespoons honey (or to taste)
• 4 tablespoons Irish whiskey
• 1 teaspoon lemon juice

On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently. Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into individual long-stemmed glasses. Serve at room temperature or chilled.

Irish Shortbread

Ingredients:

• 8oz Butter
• 4oz Caster sugar
• 8oz Plain flour
• 2oz Cornflour

Cream butter and sugar. Add flour and cornflour. Cut into squares or into rounds and bake in a slow oven until done

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

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.

Crusty Roast Lamb

Ingredients:

• 1 Shoulder of lamb 4 lb
• 1 c Fresh breadcrumbs
• Pinch mixed herbs
• 2 T Butter, soft
• 1 1/2 lb Potatoes, peeled, sliced
• 1 Lg onion, diced
• 1 Lg cooking apple (Peeled, cored and sliced)
• 10 oz Chicken stock

Wipe the lamb over, and cut criss-cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. Put the joint on top, then pour the stock into the pan, but not over the meat.

Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound.

Take off the foil for the final half hour, and check that the vegetables are nearly cooked.

Finish the cooking without the foil, to let the top get brown and crusty.

Dublin Coddle

Ingredients:

• 1 lb Bacon bits (pref. smoked)
• 1 lb Good meaty sausages
• 3 Large onions
• 3 Potatoes (or even four)
• Handful fresh parsley
• Ground fresh pepper
• 2 cups water

Peel and chop the onions roughly. Peel the potatoes and cut them into two or three large pieces. Chop the fresh parsley. Place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for 2 to 5 hours.

The perfect way to cook it is in a heavy casserole pot in a very low oven at 250F.

Dublin Lawyer

Ingredients:

• Fresh lobster/about 2 1/2 lb
• 3 T Butter
• 4 T Irish whiskey
• 150 ml Cream
• Salt and pepper

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning.

Put back into the half shells and serve hot.

Ham Steaks with Whiskey Sauce

Ingredients:

• 4 x Ham steaks
• 2 T Finely chopped onion
• 1 T Brown sugar
• 1 T Whiskey
• 1 oz Flour
• 1 oz Butter
• 3/4 c Water or stock
• 1 x Salt or pepper to taste

Brush steaks with melted butter. Remove fat. Grill for 7-8 minutes each side.

Sauce:
Saute onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce is too thick, add more water.
Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.

Golden Ham

Ingredients:

• Ham
• 1 cup of cider
• 2 carrots
• 2 onions
• Peppercorns
• 1/2 cup of golden syrup/brown sugar
• 1 cup of cornflakes (optional)
• 4 tsp mustard
• Cloves

Boil first in water and cider, peppercorns, carrots, onions for approx 3 hours but do not overcook. When cooked - remove skin. Mix mustard and golden syrup(or brown sugar) and ground cornflakes (if desired). Coat ham with this mixture. Stick cloves into ham.

Put in over for half an hour at 400F (more if needed) to crisp

Irish Roast Pork with Potato Stuffing

Ingredients:

• 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
• 2 tablespoons butter
• 2 tablespoons hard cider (apple wine) or water
• Salt and pepper

Stuffing
• 4 1/2 cups potatoes, coarsely mashed
• 1/4 cup butter
• 1 onion
• 2 large cooking apples, chopped
• 1 handful chopped fresh sage and thyme
• Salt and pepper

Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish.

Cover loosely with foil and bake 1 hour at 350 degrees (F).

Irish Stew

Ingredients:

• 1 1/2 pounds lamb or beef, cubed
• 3 medium carrots
• 2 medium potato
• 1 onion
• 1/2 small can of stewed tomatoes
• 2 oz/ 1/3 cup of flour
• 1 oz fat
• 1 cup beef stock
• 1/2 cup water
• 1 oz fresh thyme
• 1 bay leaf

salt and pepper and/or some red wine to taste

Coat beef/lamb with flour, salt & pepper and brown in oil in a large pot. Add sliced vegetables and thyme. Add the beef stock and water. Add bay leaf for taste.

Simmer for 2 to 3 hours until meat and veggies are tender. You can add more water if necessary and some salt and pepper and/or wine to taste.

Porter Cake

Ingredients:

• 1 lb Flour
• 1/2 lb Shortening
• 1/2 lb Sugar
• 1 lb Sultanas
• 2 Eggs
• 1 Cup porter or stout
• 1 ts Baking powder
• 2 oz Chopped peel
• 1/2 ts Nutmeg
• 1/2 ts Mixed spice

Sieve the flour salt and baking powder together; add sugar, nutmeg and spice. Rub in butter finely. Add fruit. Add porter mixed with beaten eggs.

Bake in a well-greased pan 2 1/2 hours in a moderate oven (350-375F).

Potato Bread

Ingredients:

• 2 lb Unpeeled "old" potatoes
• 1 Egg, beaten
• 1/2 Stick butter
• 3 T Flour
• 1 1/2 T Chopped parsley
• 1 1/2 T Chopped chives
• 1 1/2 T Chopped lemon thyme
• Creamy milk
• Salt
• Freshly ground pepper
• Seasoned flour
• Bacon fat or butter for frying

Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour. Fry in bacon fat or melted butter on a gentle heat.

Cook the bread until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side).

Serve on its own on hot plates with a blob of butter melting on top.

Strawberry and Baileys Fool

Ingredients:

• 1 pint strawberries, washed and hulled, with 6 reserved
• 2 cups heavy cream
• 1/2 cup Baileys Irish Cream
• confectioners' sugar, for dusting

Serves 6

Undoubtedly, one of the prettiest fruit fools is made with strawberries, and this version adds Baileys Irish Cream for a little zip! The alternating layers of deep colored puréed fruit and the lighter whipped strawberry/cream are a picture-perfect ending to a spring meal.

Chill 6 stem glasses while preparing the fruit. In a food processor or blender, purée the strawberries until smooth. In a small bowl, with an electric mixer on high speed, whip the cream until stiff. Add half the strawberry purée and the Baileys to the cream and blend until smooth. Remove glasses from refrigerator and divide the strawberry/cream mix into the bottom quarter of each. Spoon over the fruit purée, and continue to alternate layers of cream with fruit. Slice the reserved strawberries over the top of each glass and sprinkle with confectioners' sugar.

Poached Salmon

Ingredients:

• 2 tablespoons fresh dill, chopped
• 1/2 cup white wine
• 1/2 cup fish stock
• 1 small carrot, sliced
• 1 stalk celery, cut into quarters, leaves left on
• 1 small onion, sliced
• 1 salmon, 5 to8 pounds, cleaned, gutted and scaled
• Lemon slices, fresh dill, and fresh parsley, for garnish

If the salmon is the noblest Irish fish, when it's poached whole and served with colorful and flavorful sauces, it's also the most impressive. From a casual picnic to a formal dinner, poached salmon pairs well with any number of sauces, from a sophisticated leek butter sauce spiked with tarragon to a spinach flavored green mayonnaise or watercress sauce; or with a simple mix of mayonnaise and Dijon mustard accented with fresh dill. A fish poacher is ideal for this recipe, but a deep roasting pan will work just as well.

In a saucepan over medium heat, combine the dill, wine, fish stock, carrot, celery, and onion. Bring to a boil, then reduce heat and simmer for 20 minutes. If using a poacher, combine ingredients as above and pour the liquid in. Place the salmon on a double thickness of cheesecloth, twist the ends to form handles, then place the fish in the hot liquid. Cover the poacher and simmer, without boiling, about 10 minutes per inch thickness of the fish (about 25 to30 minutes for a 5 pound fish). Without a poacher, wrap the salmon in a double thickness of buttered aluminum foil. Pour the poaching liquid over the salmon and wrap it loosely. Seal by crimping the edges together all around. Poach in a preheated 300°F oven for 25 to 30 minutes. Remove from the oven and let salmon sit in liquid for about 20 minutes. Transfer fish to a serving plate and carefully remove the skin. Cut the fish along the backbone, and when top side is eaten, turn over to serve the remaining half. Garnish with lemon slices and sprigs of fresh dill and parsley. Serve cold with one or more of these sauces.

Potato Soufflé

Ingredients:

• 2 pounds potatoes, peeled and cut into 2-inch pieces
• 3 tablespoons butter
• 1 small onion, finely chopped
• 2 tablespoons sour cream
• 2 eggs, separated
• 2 tablespoons heavy cream
• Salt and pepper, to taste
• 1 tablespoon dried parsley, thyme, or tarragon
• 4 ounces grated Parmesan cheese

In a saucepan, cook the potatoes in boiling salted water until tender, 12 to 15 minutes. Drain and mash. In a small pan over medium heat, combine the butter and onions and cook until the onions are soft, 4 to 5 minutes. Add the onions to the mashed potatoes, then stir in the sour cream, egg yolks, and cream. Season to taste with salt and pepper. Add the herbs and grated cheese and stir until smooth.

In a small bowl using an electric mixer, beat the egg whites until stiff. Carefully fold two tablespoons of egg white into the potato mixture to loosen it, then gradually fold in the rest. Pour into a well-greased 7-inch soufflé dish and bake in a preheated 350°F oven until top is golden brown, about 25 to 30 minutes (check after 15 minutes).

Rice Pudding with Celtic Caramel Sauce

Ingredients:

• 4 cups milk
• 1 teaspoon vanilla
• 2/3 cup heavy cream
• 2/3 cup arborio rice
• 1/3 cup sugar
• 1/2 cup boiling water
• 1/2 cup golden raisins, chopped
• 1/4 cup Celtic Crossing Liqueur
• 2 eggs, beaten
• 1 teaspoon cinnamon
• 1 tablespoon orange zest

Celtic Caramel Sauce • 1/2 cup sugar
• 4 tablespoons butter, cut into small pieces
• 1/4 cup heavy cream
• 1/4 cup Celtic Crossing Liqueur

Method:

In a large saucepan over medium heat, combine the milk, vanilla, and cream. Bring to a boil, then stir in the rice, and sugar. Reduce heat to simmer, then cook for about 30 minutes, stirring frequently, until rice is tender.

Preheat the oven to 350°F. Grease a 9x9-inch baking dish. Pour boiling water over raisins and let stand for 10 minutes. Drain.

In a small bowl, combine Celtic Crossing and eggs. Whisk thoroughly, stir in the raisins, and add to the rice mixture. Pour the mixture into the prepared pan, sprinkle with cinnamon and orange zest. Bake for 60 to 75 minutes, or until custard is set. Cool for 15 minutes. (To prepare ahead, cook for 60 minutes, then reheat for 15 minutes).

In a small saucepan over medium heat, heat the sugar until it begins to carmelize. Remove from heat and graualy whisk in the butter and cream until smooth. Stir in the Celtic Crossing. Spoon the sauce over the pudding. Makes 8 servings.

Toad in the Hole with Bacon

Ingredients:

You will need:

For the toad:
• A pack of 8 good quality Irish sausages
• 8 rashers of unsmoked Irish streaky bacon
• 1 onion, sliced
• 4 tablespoons of vegetable oil

For the hole:
• 100g of plain flour
• A pinch of salt
• 1 large egg
• 200ml of milk
• 1 tablespoon of wholegrain mustard

For the gravy:
• 2 tablespoons of vegetable oil
• 1 small onion, sliced
• 2 teaspoons of plain flour
• 2 teaspoons of wholegrain mustard
• 2 teaspoons of Worcestershire sauce
• 600 ml of chicken stock

Preparation: 15 minutes
Cooking: 1 hour
Serves: Four

Serve the Toad in the Hole with the gravy poured over and mashed potatoes and beans.