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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

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