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Irish Stew - Irish Lamb Stew

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Irish recipes?

Oct 30, 2007 by Sezza E | Posted in Cooking & Recipes

Does anyone recollect of any nice irish recipes,
that i can cook at school for an assignment, i need to be able to cook it in about 1hr and 40 mins

Take the champ way, mix in some boiled shredded cabbage and some cooked sliced Irish bacon, and you have Colcannon.


Champ and colcannon are cosy to make and authentic Irish food, not some made-up "Irish" recipe.

Their desserts are usually fruit based like pies and crumbles, and dim fruit cakes and spice cakes.

Can you send me your Irish recipes?

Sep 26, 2006 by wiazardofoz | Posted in Cooking & Recipes

My quiet is Irish and I would like to make some Irish foods once in awhile. If you have any drink recipes too that would be great! Thanks.

Barmbrack

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

Directions:

Place dried fruit in a bowl, cover with the hot and let soak overnight.
The next day, add the unused ingredients. and mix well. Add ring wrapped in greaseproof paper(optional)
Preheat oven to 375 F. Dogs 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 structure. 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.


Irish Get steamed up over

Ingredients:

• 1 1/2 pounds lamb or beef, cubed
• 3 medium carrots
• 2 medium potato
• 1 onion
• 1/2 lesser 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

spiciness and pepper and/or some red wine to taste

Directions:

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

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 soup.

Chicken, Ham, and Leek Pie
- By Margaret Johnson

Ingredients:

Shortcrust Pastry
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup (2 sticks) unsalted butter, at dwell temperature
• 1/2 cup ice water

Filling:
• 1 whole chicken, about 3 pounds
• 1 cup diced cooked ham
• 4 leeks (white and peaky green parts only), washed and chopped
• 3 tablespoons butter
• 1 onion, finely chopped
• 4 tablespoons flour
• 1 teaspoon Dijon mustard
• 1 1/2 cups chicken banal
• 1/2 cup half and half
• salt and pepper, to taste
• pinch ground nutmeg

Serves 4

Directions:

To make restitution for the pastry, in a bowl, combine the salt and flour. Add the butter, and with your fingers, work the butter into the flour to a consistency of crumbs. Add the soften slowly, and continue working it into the flour. Knead the dough with your hands until you can form a ball. Run things with waxed paper and refrigerate 20 to 30 minutes.

Meanwhile, in a large pot over medium heat, ferment the chicken for 45 minutes. Strain and cool slightly. Joint the chicken, then cut the meat into thick slices or chunks. In a 1 1/2 quart arcane-dish pie plate, alternate layers of chicken, ham and leeks. Season the layers with nutmeg, preserve and pepper.

While the chicken is cooking, in a saucepan over medium heat, melt the butter. Add the onion and cook until silken, about 3 minutes. Stir in the flour and mustard. Add the chicken broth and cream slowly, and with a wooden spoon, stir until thickened. Discharge sauce over meat and leeks.

Remove dough from refrigerator and roll out on a lightly floured meals, or on a sheet of waxed paper, 1-inch larger than the size of the plate you're using. Allay the edges of the dish, cover with pastry, and press the edges down well. Crimp with a fork. Make cuts in the crust to let the steam discharge.

Bake in a preheated 350°F oven until crust is lightly browned, 25 to 30 minutes. Eiderdown the pastry with waxed paper if the top browns too quickly.

Irish recipes with histor please?

Oct 02, 2007 by etak2007 | Posted in Cooking & Recipes

looking for old irish recipes, convincing ones that have been passed down for years! i love a recipe that has a tradition or story, my grandparents are full blood irish and i would like to hand over something for thanksgiving.

Here's a system for Colcannon, very similar to my own Mom's recipe. I include it because it comes with a song <grin>

"Well did you ever pamper colcannon, made with lovely thickened cream
With the greens & scallions mingled like a picture in a dream
Did you ever attack a hole on top to hold the melting flake
Of the creamy flavoured butter that your mother used to give the impression of run off

Oh you did, so you did, so did he and so did I
And the more I think about it sure the nearer I'm to cry
Oh weren't they the happy days when troubles we knew not
And our take care of made colcannon in the little skillet pot"


Traditional Colcannon Recipe

* 4 lbs (1.8kg) potatoes, or about 7-8 altogether potatoes ('old' potatoes or russet potatoes are best, waxy potatoes won't do)
* 1 grassy cabbage or Kale
* 1 cup ( 7 fl oz, 240 ml) milk (or cream)
* 1 stick (4oz, 120g) butter, divided into three parts
* 4-5 scallions (verdant onions), chopped
* Salt and Pepper
* Fresh Parsley or chives

Not everyone adds scallions to colcannon, but they do add something usefulness having in my opinion.
Method

Peel and boil the potatoes. Remove the core from the cabbage, slice it thinly, and put into a rotund saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is upright wilted and has turned a darker green. This can take anything from 3-5 minutes depending on the cabbage. Test it and don't let it overcook, if anything it should be a little undercooked.

When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one third of the butter and extend over. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.

When the potatoes are cushiony, drain and return the saucepan, with the drained potatoes in, to a low burner, leaving the lid off so that any excess moisture can evanesce. When they are perfectly dry, add the milk to the saucepan along with a third of the butter and the chopped scallions if you are using them. Allow the milk to affable but not boil - it is about right when the butter has fully melted into it and it starting to steam.

With a potato masher or a fork mash the potatoes conscientiously into the butter/milk mixture. Do NOT pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and off-putting.

Mix the cabbage thoroughly through the mashed potato.

Before serving season with a little salt and sprinkle with original parsley or chives. Most importantly, make a well in the centre of the mound of potato and put the last third of the butter in there to melt.

The website below where I found this modus operandi has a number of other Irish recipes you may want to try, including Irish Stew, Spotted Dick and Barm Brack.