Irish Recipes:
| Soda Bread: |
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3 cups of Odlums Cream flour
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1 cup of buttermilk
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1 cup of raisins
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1 teaspoon of Baking Soda
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1 teaspoon of BakingPowder
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2 tablespoons of sugar
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Sift the flour, baking soda and powder into a bowl. Add in the sugar and raisins. Stir with a wooden spoon to mix. Add in the buttermilk ( you can use sour milk also!) and form a dough. On a floured surface, knead to dough by continuously folding the dough into itself. Form a round shape and cut a cross shape on the dough to keep the bread from "bursting" during the baking process. Bake the bread for 35-40 minutes at 350°F.
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| Potato Bread |
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1 cup of flour
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Six Large #1 Chef potatoes
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One Egg
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One bunch of scallions
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Two tablespoons of Irish butter
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Cup of Milk
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Salt to taste
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Peel, boil and mash the potatoes. Finely chop the scallions and add to a large bowl. Add in the potatoes, half the flour and butter. Mix with a wooden spoon. Blend Egg and milk together. Add this as required to bind the potatoes together like a dough. Add a pinch of salt to taste. On a floured board, roll out the mixture to about one inch thick. Use a 10" plate upside down on the potato dough and cut out a circle of dough using a knife. Remove excess potato dough from around perimeter of this circle. Divide the circle into 8 "Pie-Slices". Place each slice on a hot pan or grill for about 3 - 4 minutes each side until golden brown. Serve hot with butter on top.
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Guinness Porter Cake  |
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Sieve Flour, Bread Soda & spices in to a bowl.
Beat butter and sugar together for 5 to 10 minutes to a cream.
Add eggs one at a time and continue to beat.
Finely Chop almonds
Fold in Flour Mixture, Sultanas, Mixed peel, Almonds and Mixed Fruit.
Add Guinness. Mix well.
Turn in to a greased and lined 8 inch tin
Bake in the center of oven ( 300°F) for 120 minutes.
Check cake at intervals after 90 minutes.
Let cake cool a little in tin then stand on a wire tray. Cover with tea towel.
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| spiced apple tart |
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Sift the flour and salt into a bowl .rub in the margarine and lard and mix to a stiff dough with cold water. roll out lightly floured board and use half to line a 10in/25cm pie plate. peel and core the cooking apples and cut them into thick slice. Mix the sugar with the mixed spiced and toss the apples in the mixture then transfer this filling to the pie plate. Add 2 tablespoons cold water to the apples. moisten the pastry edge on the plate and cover with the remaining pastry trimmings. bake in a moderately hot oven (400f/200c gas mark6 ) for about 30 minutes or until the pastry is golden brown. serve hot or cold .
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| Traditional Irish Breakfast |
1 packet of Donnelly Irish Sausages
1 packet of Donnelly Irish bacon
One Pack Black Pudding
One Pack if White Pudding
4 Eggs
4 Medium tomatoes
4 Boiled ( Cold ) Potatoes
1 Can Irish Beans
Saxa White Pepper
Knob of Irish Butter
Grated Dubliner Cheese
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Place a knob of Irish Butter on a frying pan or skillet. ( There is a noticeable difference in taste when you use Irish Butter over cooking oil )
Over a medium heat, fry the bacon until its done the way you like. Try not to cook it like American bacon which is usually done until real crispy.
Keep the Irish Bacon soft and well browned.
With four plates in the warming section of your oven, place the cooked bacon on one plate and keep hot. You can place a paper towel on the plate to absorb excess fat from the bacon.
Place the sausages on the frying pan and cook till golden brown all around.
Place in oven on a second plate - keep hot.
Empty contents of can of beans in to a small saucepan and place on low heat.
Slice the puddings and place on the frying pan.
Cut the tomatoes in to quarters and place on pan also.
Slice the Previously boiled chilled potatoes in to slices about 1" thick and place on pan.
Fry the tomatoes, puddings and potatoes till golden brown both sides.
Place in the oven and keep hot.
Finally, fry the eggs and grate Dubliner cheese on top if desired.
This breakfast is great washed down with Irish tea and served with brown bread.
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| Baileys chocolate chip cheesecake |
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Crust
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non stick vegetable oil spray
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2 cups crushed mc vities digestives
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1/4 cup sugar
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6 tablespoons Irish butter melted
filling
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2 1/4 pounds cream cheese, room temperature
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1 2/3 cups sugar
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5 eggs, room temperature
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1 cup baileys Irish cream
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1 tablespoon vanilla extract
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1 cup semisweet chocolate chips
coffee cream
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1 cup chilled whipping cream
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2 tablespoons sugar
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1 teaspoon instant coffee powder
chocolate curls
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FOR CRUST
Pre heat oven to 325 degrees.
Coat 9-inch diameter spring form pan with nonstick vegetable oil spray.
Combine digestives and sugar in pan stir in the butter.
Press the mixture into the bottom and 1 inch up sides of pan.
Bake until light brown about 5 minutes, keep the oven at 325 degrees.
FOR FILLING
Using an electric mixer, beat cream cheese until smooth.
Gradually mix in sugar, beat in eggs 1 at a time.
Add baileys and vanilla . Sprinkle half of chocolate chips over crust.
Spoon in filling sprinkle with remaining chocolate chips.
Bake until puffed, springy in the center and golden brown.
About 1hour 20 minutes
cool completely.
FOR CREAM
Beat cream, sugar and coffee powder until peaks form spread mixture over cooled cake.
Garnish cheesecake with chocolate curls.
You may want to keep in the refrigerator.
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| Chocolate éclairs |
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2 1/2 (70g) oldum's cream flour
1/4 pint water
2oz margarine
milk chocolate
pinch of salt
2 eggs beaten
to decorate
whipping cream
large bar plain chocolate
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Pre heat oven 220c/425F.
Put water margarine into a saucepan over low heat until margarine melts
bring to the boil.
Reduce heat and add sieved flour and salt
stir briskly until forms a soft dough and leaves the sides of the saucepan.
Remove form heat and allow to cool.
Add eggs and beat until the mixture is smooth and shiny
transfer the mixture to a ping bag.
Pipe 4" lengths of the mixture onto a cookie sheet 2 inches apart.
Cook for about 25 minutes.
Remove form oven and slit along one side
allow to cool.
Melt the chocolate in a pan over boiling water
then spread on top of the éclairs.
When chocolate has set fill the opening with whipped cream and refrigerate.
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| Whiskey Baked Ham |
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Courtesy of Board Bia
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- 4lbs (2 kg) ham
- 1 large onion, cut in half
- 2 carrots washed and scraped
- 2 small bayleaves
- 3-4 cloves
- 4 peppercorns
- 1 tablespoon brown sugar
- 1/2 wine glass cider vinegar
- cloves
- Whiskey Glaze
- 5 tablespoons Irish Whiskey
- 6 level tablespoons brown sugar
- 2 1/2 level tablespoons colmans mustard
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Place the ham, skin side down, in a large saucepan and cover completely with cold water.
Bring very slowly to the boil, discard the water and cover once again with fresh water.
Add the onion, carrots, bayleaves, cloves, peppercorns, sugar and vinegar. Bring back slowly to the boil and as soon as boiling point is reached, reduce to simmering.
Cover and simmer until the ham is cooked.
Remove the ham from the water and leave to cool a little.
Strip the rind and score the fat in diamonds. Place a clove in each diamond and place the ham on a rack in a small roasting tin.
Brush the ham all over with whiskey.
Mix the sugar, mustard and remaining whiskey together and spread on scored fat.
Bake in the pre-heated oven for 20-30 minutes, basting twice or three times during cooking, until the glaze is golden brown. Leave to relax for a while before carving.
Cooking time: 25-30 minutes per lb/450g
Oven temperature: Pre-heat to gas mark 6/400F/200C
Our ham (or gammon) has a thin covering of fat, which glazes well.
You may want to tie the ham to form a round shape which looks better and
is easier for carving.
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| Shepherd's pie |
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Pre-heat oven 190c/375f/ gas mark 5
Fry 450g of minced meat, lamb or turkey in a frying pan until cooked through
Mix the contents of the Knorr shepherds pie sauce with 300ml of cold water.
Bring to the boil for 3 minutes.
Mix the meat and sauce together in an oven proof dish,
cover with mashed potato and
place in heated oven for 25-30minutes.
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| Casserole Roast Chicken with Leeks and Bacon |
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Preheat oven to 180c/350f/
Cut the white parts of the leeks into rounds and wash them well
Cut the rind of the bacon and cut into 1cm cubes
Remove lumps of fat from inside the end of the chicken
Season with salt and saxa pepper
Rub the Irish butter over the breast and legs of the chicken and put it breast side down into a casserole
Allow it to brown on a gentle heat this can take 5-8 minutes
As soon as the breast is golden remove from the casserole and keep aside
Add pieces of bacon to the casserole with a splash of oil
Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat
Season with saxa pepper
Place the chicken on top of the leaks and bacon and cover the casserole
Put into the oven on moderate heat for 1 hour until chicken is fully cooked
When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon
Skim the juices of all fat
Add the oxo stock and cream and bring to the boil.
The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
Allow to simmer on a low heat while you carve the chicken
Spoon the sauce over the chicken and serve
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| Shepherd's Pie |
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Melt the Irish butter in a saucepan and add the chopped onion
cover and let sweat for a few minutes,
Add the carrots
Stir in the flour and cook until it is slightly browned
then add the stock and herbs.
Bring to the boil and reduce it a little by boiling for about 5 minutes.
Add the meat and bring back to the boil.
Place in a pie dish and cover with the mashed potatoes
put into a medium hot oven (180c/350f/ gas4)
for about 30 minutes.
for extra taste you can grate some Dubliner Irish cheese on top 10 minutes before the end of cooking
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Barbecued Irish sausages with tomato relish
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Meaty delicious barbecue food, guaranteed to satisfy the hungry hoards!
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Serves 4
4 Jumbo Sausages
Simmer the sausages for 2- 3 mins in boiling water, well in advance of the barbecue, this will get rid of excess fat and reduce flare-ups. |
| Tomato relish |
1 can tomatoes, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 tablesp. ginger, chopped
1 tablesp. brown sugar
1 tablesp. wine vinegar
1 chilli, chopped
1 tablesp. fish /soy sauce |
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Simmer all the ingredients over a low heat for 20 - 30 mins., stirring every now and then. Taste for seasoning. This is a really useful relish to keep in the fridge.
To barbecue:
Cook the sausages for 5 - 6 mins each side and serve with the relish.
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| Conversion Chart |
| 3 teaspoons = 1 tablespoon |
| 1 tablespoon = 1/2 fluid ounce |
| 16 tablespoons = 1 cup |
| 1 cup = 8 fluid ounce |
| 2 cups = 1 pint |
| 2 pints = 1 quart |
| 4 quarts = 1 gallon |
| 1 ounce = 28 grams |
| 1 pound = 454 grams |
| 1 quart = 1 liter |
Roast Smoked Loin of Pork with Herb Mash, Buttered Cabbage and Whiskey Jus
This is an awarding winning pork dish from John Howard.
Serves 4
- 1½ kg (3 lbs) smoked loin of pork (Kassler)
- 250ml (½ pt) cider
- Sprig of thyme
- 1kg (2 lbs) creamy mashed potatoes, kept warm
- 2 tablesp. chives and parsley
- 4-6 tablesp. very finely chopped cabbage, cooked in a small amount of water, salt and butter
- 8-12 roast shallots
- Butter
To Cook
Set oven Gas Mark 6, 200°C (400°F). Roast the kassler for approx. ½-1 hour. Halfway through cooking add in the cider and thyme. When the meat is cooked, wrap and keep warm. Boil up the juices in the pan. Set aside. Mix the creamy potatoes with the chives and parsley.
To Serve
Pipe or spoon the potatoes onto the plate. Carve the meat and lay on the bed of potato. Spoon the cabbage onto the plate plus the roast shallots. Finally boil up the juices again with a knob of butter. Taste for seasoning and spoon around the meat.
John Howard
Le Coq Hardi Restaurant,
Pembroke Road, Dublin.
