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DUBLIN CODDLE

1 pound sliced bacon
2 pounds pure pork sausage links, bacon fat or vegetable oil
2 large onions, sliced
2 cloves of 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 bacon until crisp. Place in large cooking pot. Brown
sausage 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.

Makes 6 servings


HOMESTYLE CORNED BEEF AND CABBAGE

2 cups of water
1/4 cup honey
2 tablespoons Dijon-style mustard, divided
1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)
3 tablespoons butter or margarine, softened
1 1/2 teaspoons chopped fresh dill, OR
1/2 teaspoon fried dill weed
2 1/2 to 3 1/2 pound corned beef brisket

Place brisket and water in Dutch oven; cover tightly and cook 1
hour at 350 degrees (F). ( It is very important to simmer the
meat slowly because boiling will cause meat to become tough.)
Turn brisket over and continue cooking, covered, 1 1/2 to 2
hours, or until meat is tender. Remove brisket from cooking
liquid and place, flat-side up, on rack in broiler pan so
surface of meat is 3 to 4 inches from heat.

Combine honey with 1 tablespoon mustard; brush half of mixture
over top of brisket and broil 3 minutes. Brush with remaining
mixture and continue broiling 2 minutes, or until brisket is
glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until
tender. Combine remaining mustard with butter and dill; spread
over hot cabbage wedges. Carve brisket diagonally across the
grain into thin slices and serve with cabbage.

Makes 6 to 8 (3-ounce) servings.



HERB DUMPLING STEW

2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots, chopped in large pieces
4 potatoes, chopped
2 tomatoes, peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs, tied with a string
2 1/2 cups beef broth

Dumplings (see below)
Salt and pepper to taste

Coat meat in flour, then brown in oil in a skillet. Add onions
and saute. Place browned meat, onions and vegetables in large
cooking pot. Add garlic powder. Place herbs in middle of
mixture. Cover with broth, cook 2 hours over low heat. While
stew is cooking, make dumplings. During last 20 minutes of
cooking, add dumplings. Salt and pepper to taste.

Makes 6 to 8 servings



DUMPLINGS

6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten

Broth or water
Salt and pepper to taste

Mix dry ingredients, then add shortening and egg, mixing
thoroughly. Divide mixture into small pieces, roll into even
rounds between floured hands. Cook in boiling water or broth for
15 minutes. Add to stew 20 minutes before stew is done.

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IRISH ROAST PORK WITH POTATO STUFFING

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

stuffing (see below)
salt and pepper

Make stuffing. 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).

Makes 6 servings.

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

To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.

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OAT BREAD

8 ounces regular oatmeal (not instant)
1 1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter

In a cool place, soak oatmeal overnight in buttermilk, making
sure milk covers oats. Next day, add baking powder, salt and
some of the flour. Mix well with wooden spoon or fork,
continually adding flour until dough is sticky. Place dough on
greased baking sheet or in round bread pan, forming a round
loaf; brush with melted butter. Bake 30 minutes at 325 to 350
degrees. When toothpick put into center comes out clean, it's
ready. If needed, bake 10 minutes longer, or till pick comes out
clean.

Makes 1 loaf.

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BROWN BREAD

2 cups whole-wheat flour
1 cup white flour
1 1/2 teaspoons baking powder (or baking soda)
1/2 teaspoon salt
1 1/2 cups buttermilk

Place all dry ingredients into mixing bowl; mix well. Pour
buttermilk slowly while mixing to a soft dough. Mix well, but do
not knead. Form into a round and place on a greased baking sheet
or in a round loaf pan. Bake 45 minutes at 350 degrees.

Makes 1 loaf

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SODA BREAD #1

4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk

Raisins or currants (optional)

Mix dry ingredients together. Add milk or buttermilk to form a
loose dough. Add raisins or currants, if desired. Place dough on
floured board and knead until smooth. Form into a round about 2
inches high and make a large X with a knife in top of dough.
Bake on greased baking sheet at 375 degrees for 45 minutes.

Makes 1 loaf.

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APPLE POTATO CAKE

2 large potato cakes (see below)
2 large cooking apples
1 teaspoon cinnamon
1 1/2 teaspoons ground cloves
2 tablespoons butter

Lemon curd (see below)

Prepare potato cakes recipe. Divide dough into 2 parts. Roll out
into 2 large circles. Peel apples and slice thinly. Layer apple
slices on 1 circle of dough; cover with other. Pinch edges to
seal. On greased griddle, cook slowly over low heat, turning
once. When apples are cooked, remove top cake and sprinkle with
sugar, cinnamon, ground cloves and butter. Replace top cake and
heat 5 minutes longer. Serve with lemon curd and hot tea.

Makes 1 cake.

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LEMON CURD

4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel

In saucepan, combine all ingredients except lemon peel. Stirring
with wooden spoon, cook over lowest heat, being careful not to
let mixture boil or yolks curdle. Cook until mixture coats back
of a spoon. Pour into small bowl and stir in lemon peel. Allow
to cool.

Makes 1/2 cup.

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POTATO CAKES

1/4 cup butter
6 to 8 ounces white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups freshly mashed potatoes (with milk)

Cut butter into flour until it forms large granules. Add salt
and baking powder, mix well. Mix in potatoes. Knead for a few
minutes. Roll out onto lightly floured board with floured
rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet
until brown on both sides.

Makes 2 cakes.

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SCONES

1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk

Sultanas (white raisins) optional
Walnut halves (optional)

Mix flour and baking powder. Add butter, blending until mixture
is butter-colored. Add sugar and continue to mix well. Add half
the beaten egg and all the milk. Add raisins or some nuts, if
desired, mixing well to make a sticky dough. Turn dough onto
floured board and knead at least 5 minutes or longer. Cut dough
into rounds and place on greased baking sheet or hot frying pan.
Brush tops of scones with remainder of beaten egg. Place walnut
halves on top, if desired. Bake at 350 to 375 degrees for 15 to
20 minutes, or until brown. If preparing over an open fire, heat
frying pan till very hot. Place scones in pan and cook 7 to 8
minutes. Turn and cook 7 to 8 minutes more.

Makes 6 scones.

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CREAM DELIGHT

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.

Makes 6 servings.

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CANDIED BLOSSOMS

1 cup sugar
3/4 cup water

Confectioners' sugar
Rose or violet petals

Select choice blossoms and petals; wash gently, then spread on
flat plates to dry. Combine sugar and water; boil until spins a
thread when dropped into ice water (230 to 234 degrees F on a
candy thermometer). Pour syrup into a bowl and place bowl on a
bed of cracked ice. When syrup begins to crystallize, hold
blossoms with tweezers and dip one at a time into syrup. Place
petals on waxed paper to dry. As they harden, dust with
confectioners' sugar.

Makes 3 to 4 servings

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O'DONOGHUE'S BEEF STEW

1 1/2 lbs Steak (stewing or round),
3 medium sized carrots,
3 medium sized parsnips,
1/2 cup pearl barley,
8 potatoes (or more if you're hungry).

stock or soup mixture (beef or oxtail),
Salt,
Pepper,
Mixed herbs,

Boil some water in a large saucepan, sufficient to cover the
meat and have approx 1" left above. Put in the chopped (large
chunks) meat, lower heat to keep the stew simmering, put in the
chopped/diced carrots and parsnips, add herbs, salt and pepper
to taste, leave simmer for a while (say 20 mins). Add the peeled
whole potatoes and some stock/soup mixture or cornflour to
thicken, keep the mixture simmering and stir occasionally, after
about 1hr from start-time taste and check the potatoes. If it
tastes ok then its done. Remember the best stews are left on for
a long time 1 1/2 hrs or more.

Contributed by: Desmond P. O'Donoghue (8614903@ul.ie)

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SODA BREAD #1

4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk

Raisins or currants (optional)

Mix dry ingredients together. Add milk or buttermilk to form a
loose dough. Add raisins or currants, if desired. Place dough on
floured board and knead until smooth. Form into a round about 2
inches high and make a large X with a knife in top of dough.
Bake on greased baking sheet at 375 degrees for 45 minutes.

Makes 1 loaf.

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SODA BREAD #2 - WHOLE WHEAT

4-1/4 to 4-1/2 cups whole wheat graham flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp butter or margarine, cut in small pieces
2 C. buttermilk

Heat oven to 350F. Grease a large cast-iron skillet or baking
sheet. In a large bowl, mix 4 C. flour with the baking powder,
baking soda, and salt. Add butter and rub it into the flour by
scooping up handfuls of the mixture and rubbing it between the
palms of your hands until pieces of butter are no longer
visible.

Add buttermilk to a bowl and stir with a wooden spoon until
mixture forms a dough. Sprinkle about 1/4 cup of remaining
flour on a board. Turn out dough and knead lightly for about 1
minute, working in the flour from the board and forming dough
into a smooth, round loaf about 8 inches in diameter.

Put loaf, smooth side up, in prepared pan and cut a deep cross
in it, slicing three-fourths of the way through the dough. Bake
55-60 minutes, or until loaf sounds hollow when tapped on the
bottom. Cool on a wire rack.



SODA BREAD #3 - RAISINS

4-1/4 to 4-1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tbsp granulated sugar
1 tsp caraway seeds
1 cup dark seedless raisins
2 cup buttermilk
butter
sugar

Heat oven to 350F. Grease a large cast-iron skillet or baking
sheet.

In a large bowl, mix 4 C. flour with the baking powder, baking
soda, salt, sugar and caraway seeds. Add raisins, making sure
they are separated.

Add buttermilk to a bowl and stir with a wooden spoon until
mixture forms a dough. Sprinkle about 1/4 cup of remaining
flour on a board. Turn out dough and knead lightly for about 5
minutes, working in the flour from the board and forming dough
into a smooth, round loaf about 8 inches in diameter.

Press loaf evenly into pan and cut a cross 1/2 inch deep in the
top. Bake 1hour and 15 minutes, or until loaf sounds hollow when
tapped on the bottom. Put loaf on wire rack, rub top with
butter, and sprinkle with sugar.



SODA BREAD #4 - CURRANTS

3 cups flour
1 3/4 cups buttermilk
2/3 cups sugar
2 tbsp butter, melted
3 tsp baking powder
3/4 cups currants
1 tsp salt
1 tsp baking soda
2 eggs, beaten

Sift the flour, sugar, baking soda, salt, and baking powder
together. Add currants. Combine eggs, buttermilk and butter.
Add liquid mixture to the dry ingredients. Mix until the dry
ingredients are just moistened. The dough should resemble
Bisquick dough. Turn into a large, greased loaf pan or shape
into small round loaves. Bake one hour at 375F. Cool before
serving since soda bread tends to be doughy when freshly removed
from the oven.



PLAIN SCONES

8 oz. plain flour
2 oz. butter
2 level tablespoons sugar
1 level teaspoon bicarbonate of soda
2 level teaspoons cream of tartar
milk
pinch salt

Sieve flour and mix together all dry ingredients. Rub in
margarine and mix to a softish dough with milk. Roll out and cut
into rounds or shape into two rounds, flatten out with palm of
hand and cut into four, making small triangular scones. Place
on a greased and floured baking tin and brush over with egg or
milk if liked. Vary by adding sultanas to the above ingredients.
450 degrees for 10 to 15 minutes. 5th runner up and 1st runner
up. [Cooker (!) specific instructions.]

To make a savoury cheese scone, omit sugar and add 2 to 3 oz.
finely grated cheese and seasoning.

For wholemeal scones, use half and half wholemeal and plain
white flour and omit sugar.



SODA BREAD

4 level breakfastcupfuls flour
1 small teaspoonful salt
1 level teaspoonful bread soda
sour milk or buttermilk

Mix all the dry ingredients. Form into a stiff dough with sour
milk, knead well, flatten out to about two inches in thickness,
score the top with a knife, brush over with sour milk, and bake,
until, when tapped on the bottom it makes a hollow sound.

VARIATIONS

For soda cakes or scones (makes 12 or 16), rub 2 or 3 oz. butter
into the flour before adding the rest of the ingredients.

For sweet soda cakes or scones, rub 2 or 3 oz. butter into the
flour; then add 2 or 3 tablespoonfuls sugar, and 2 or 3
tablespoonfuls fruit with the rest of the ingredients.

For brown soda bread, use 2/3 wholemeal and 1/3 white flour.




BEEF IN GUINESS

2 1/2 lb | 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 pt | 250 ml | 1 cup of Guiness and water mixed
sprig of parsley
( serves four )

The Guiness in this recipe has the same function as the wine in Coq Au
Vin - the acid and moisture combined with the long, slow cooking help
tenderise the tough but flavoursome meat.

Cut the beef into chunks and peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat. Remove the
beef and fry the onions gently until transparent. Return the beef and
add the carrots and the liquid. Bring just to the boil, reduce the
heat to a very gentle simmer, cover closely and cook and cook for 1 1/2
- 2 hours. Check that the dish does not dry out, adding more liquid if
necessary.

Sprinkle with chopped parsley and serve with plainly boiled potatoes.

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