Ethnic: Irish 02 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Ethnic >> Irish 02


	Irish 02

		POTATO IRISH SOUP, IRISH STYLE 4 tbsp butter 2 medium yellow onions, peeled and sliced 2 lbs potatoes, peeled and sliced 3 cups milk 5 1/2 cups chicken stock 1/4 cup chopped fresh chives 1/2 tsp celery seeds 1/4 tsp dried thyme 1 cup light cream salt & freshly ground pepper to taste Roux: 2 tbsp butter 2 tbsp all-purpose flour Garnishes: 1/2 cup chopped fresh chives 6 slices lean bacon, crisply fried and chopped Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Prepare a rous: melt the butter in a small saucepan and whisk in the flour. Let the mixture bubble for 2 minutes on med-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with garnishes. Serves 8-10 DUBLIN CODDLE 1 1/2 pounds pork sausage, cut into 1 inch pieces 1 1/2 pounds smoked ham, cut into 1 inch dice 1 quart boiling water 2 large yellow onions, peeled and thinly sliced 2 lbs potatoes, peeled and thickly sliced 4 tbsp chopped parsley salt & freshly ground black pepper to taste Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid. Put the meat into a large saucepan (or an ovenproof dish) with the onions, potatoes, and parsley. Add enough of the liquid to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout. Serves 8 COLCANNON 1 1/4 pounds kale, tough stems removed, washed (or use green cabbage) 2 cups water 1 tbsp olive oil 1 1/4 lbs potatoes, peeled and quartered 1 cup cleaned and chopped leeks (white only) 1 cup milk pinch of ground mace salt & freshly ground black pepper to taste 1/2 cup melted butter Garnish (opt) 1 tbsp chopped parsley In a large pot, simmer kale, covered, in 2 cups water and the oil for 10 minutes. Drain and chop fine; set aside and keep warm. In a small pot, bring the potatoes and water to cover to a boil and simmer until tender. In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm. Drain the potatoes and puree them, using a potato ricer or masher, into the large pot. Add the leeks with their milk, and the cooked kale. Beat with a wooden spoon until fluffy. Season with mace, salt and pepper. Mound on a plate and top with melted butter. Garnish with parsley if you are using cabbage. Serves 6 IRISH BEEF STEW WITH GUINNESS STOUT 2 tbsp olive oil 3 bay leaves 2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat) 1 large yellow onion, peeled and cut into 1/4 inch slices 2 cloves garlic, peeled and chopped 1 tsp dried thyme, whole 1 tsp dried rosemary 2-3 tbsp all-purpose flour 3/4 cup beef stock 1/2 cup Guinness stout 1 tbsp chopped parsley 1/2 lb carrots, sliced salt & freshly ground black pepper to taste Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6 SCALLOP AND MUSHROOM PIE 1 1/2 lbs fresh scallops 1 cup milk salt & freshly ground black pepper to taste 1 generous tbsp butter 1 heaping tbsp all-purpose flour 1/4 lb mushrooms, sliced 1/4 cup sweet sherry 3 cups cold mashed potatoes garnish: 1 tbsp chopped parsley Cut the cleaned scallops in half if they are large and simmer them in the milk, with salt and pepper, for 15 minutes. Strain, but reserve the milk. Melt the butter in a saucepan, add the flour, and mix well, then gradually stir in the warmed milk, seeing that it is free from lumps. Add the mushrooms, sherry, and scallops. Put into an ovenproof dish and cover the top with mashed potatoes. (You may wish to mix the potatoes with a bit of milk so that they can be spread like an icing over the scallops.) Dot with additional butter and bake in a 350 F oven until the top is gently browned, about 20 to 30 minutes. Garnish with parsley. Serves 4-5