Servings: 4 2 1/2 lb Collar of bacon Medium-sized cabbage NB: in Ireland, "bacon" can mean *any* cut of pork except ham. When people here want what North Americans call bacon, they ask for "rashers" or "streaky rashers". As far as I can tell, "collar of bacon" is a cut from the hock, picnic shoulder, or shoulder butt. You want any thick cut of pork, with or without bones, about four inches by four inches by four or five inches. It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and start the recipe from the following point. Place the joint in a pot, cover with cold water and bring to the boil, remove the scum that floats to the surface. Cover and simmer for 1- 1/2 hours (or 30 minutes per pound). Cut cabbage into quarters and add to pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your liking. (Test constantly: don't overdo it!) Drain, and serve with potatoes boiled in their jackets, and a sharp sauce -- mustard or (if you can get it) HP sauce.
Irish Potato Soup INGREDIENTS 2 lb (900g) of Potatoes 1 Large Onion 2 oz (60g) Butter 2 pints (1.2L) Vegetable Stock Half a pint (300ml) Milk 1 tablespoon Chives or Parsley Nutmeg Salt & Pepper 1 teaspoon of Cornflour INSTRUCTIONS 1) Peel and Cut Potatoes in Quarters 2) Peel and Finely slice the Onions 3) Melt the butter in a sausepan 4) Add the Potatoes and Onions, cover and simmer for 10 minutes without turning the vegetables brown 5) Add the Stock, pinch of Salt & Pepper and Nutmeg, Stir 6) Cover and bring to the boil stirring continuously 7) Reduce heat and simmer for 30 minutes, until vegetables are soft, stir occasionally 8) Remove from heat and put through a sieve, and return to the saucepan 9) Stir in the milk and cornflour and bring to the boil, stir continuously 10) Remove from the heat, serve with a sprinkling of chives or parsley Colcannon Recipe INGREDIENTS 2 lb (900g) Potatoes 1 Large Cabbage 1 Large Onion 4 oz (115g) butter (or Margarine) Pepper & Salt Half a pint (285ml) of milk approximately INSTRUCTIONS 1. Peel the Potatoes cut them in half if they are large 2. Chop Onions and Cabbage 3. Place the Potatoes in a suitable saucepan, add a small touch of salt and pepper 4. Place the Onion on top of the layer of potatoes, add a small touch of salt and pepper 5. Place the Cabbage on top of the layer of onions , 6. Add just enough water to cover the ingredients 7. Bring to the boil 8. Reduce heat and simmer for 15-20 minutes (until the vegables are soft) 9. Mash Ingredients adding enough milk and butter to make the ingredients soft and fluffy. Add additional salt and pepper to taste (if required) Dublin Coddle INGREDIENTS 1 lb (450g) Bacon bits (Rashers) 1 lb (450g) Pork Sausages 3 Large Onions 2 lb (900g) Potatoes Pepper & Salt Handful of Freshly Chopped Parsley (4 tbs 4 x 15ml approx) INSTRUCTIONS 1. Peel the Potatoes cut them in half if they are large 2. Peel and slice Onions 3. Place the Onions in an ovenproof dish ,add a pinch of pepper, and parsley 4. Remove any excess fat from the bacon 5. Place the bacon on top of the layer of onions, add a small touch of pepper and parsley 6. Place the Potatoes on top of the bacon ,add a small touch of salt, pepper and parsley 7. Place the Sausages on top of the Potatoes 8. Add just enough water to cover the Ingredients 9. Cover the dish, cook in a low oven, (120°C), (250°F), Gas Mark 1 for two hours Serving Suggestion: Serve with Brown bread or Soda Bread Irish Stew Recipe INGREDIENTS 2 lb (900g) Gigot Mutton or Lamb chops 2 lb (900g) Potatoes 1 lb (450g) Onions 1 large Turnip 4 large Carrotts 1 bay leaf 1 Sprige of Parsley Pepper & Salt Pinch of thyme ,sage (or favorite mix of herbs) 1 and a half pints (850ml) of Water INSTRUCTIONS 1. Divide the meat up into even cutlets (ignor if using lamb chops) 2. Cut off all excess fat from meat 3. Peel and half Potatoes 4. Peel and Slice the Onions 5. Peel and Chop Turnip and Carrotts 6. Place the Meat in a Large Pan, add a pinch of pepper,salt, bayleaf and seasoning on top 7. Place the remainding Ingredients in the Pan in layers as following: Meat - Onions - Turnips - Carrots - Potatoes 8. Add a pinch of seasoning between each layer 9. Add Water, salt, pepper and seasoning to taste bring to the boil 10. Reduce heat and place lid on Pan, simmer on a gentle heat for 2 hours 11. Check regularly and stir if necessary to ensure no sticking is occuring 12. Add additional water if required, remember the dish should be quite thick, so do not make it too watery. 13. Chop the Parsley finely and lightly sprinkle on top of stew when serving Serving Suggestion: With Homemade Brown Bread and Irish Butter The Irish Fry Also Known as The Traditional Irish Breakfast INGREDIENTS Rashers of Bacon Sausages Black Pudding White Pudding Eggs Tomatoes Mushrooms INSTRUCTIONS 1 Cut tomatoes in half, wash and skin mushrooms and chop in quarters 2. Fry or grill the rashers, sausages, black and white pudding together 3. Fry the eggs on a very low heat and cover frying pan with large plate 4. Fry tomatoes and mushrooms together in a little butter 5. When all ingredients are ready to serve, remove plate from eggs (with a cloth) 6. Place all the ingredients on the warm plate, add salt and pepper to taste Serving Suggestion: Usually served with fresh orange juice, tea/coffee, toast, brownbread, and a selection of jams Spiced Beef and Cabbage SERVES: 4 Spiced or corned beef can be used, it is usually bought from the butcher already salted and with spice rubbed in. INGREDIENTS 2 lb (900g) spiced beef 1 large onion 1 large carrot 2 sticks of celery 2 bay leaves 2 tsp ground allspice or bouquet garni half a teaspoon of dry mustard 1 large cabbage Salt & Pepper INSTRUCTIONS 1. Let meat soak in water overnight 2. Peel and slice onion and carrot and celery 3. Place into a large pot and add meat, and all ingredients except cabbage 4. Cover with cold water, bring to the boil, remove any traces of scum forming on the surface 5. Reduce heat and simmer for 60 minutes 6. Prepare cabbage by removing outer leaves, wash under cold running water 7. Cut cabbage into 4 and add to pot, simmer for another 30 minutes Serving Suggestion: Serve with cabbage around meat Irish Potato Cakes INGREDIENTS 1 Ib (450g) of cooked Potatoes 1 oz (30g) of Margarine/Butter Half lb (225g) of White Flour Half a teaspoon of Baking Powder 1 Egg Half a small Onion finely chopped Half a spring of Parsley Salt Freshly ground Pepper 1 Tablespoon (1x15ml) of milk INSTRUCTIONS 1) Mash the potatoes and season to taste 2) Add the onions and parsley 3) Rub Margarine into flour and baking powder, add to vegetables and mix 4) Beat egg and milk together in a bowl 5) Add milk and egg to mixture and mix together thourougly 6) Turn onto a lightly floured board and knead until smooth 7) Divide in two and roll each piece out into a circle about a quarter inch thick 8) Cut into triangles or circles (7.5cm 3 inch in diameter) 9) Fry in a pre-heated well greased pan until golden brown on both sides Irish Potato Oat Cakes INGREDIENTS 1 Ib (450g) of cooked Potatoes 2 oz (60g) of Margarine/Butter Half lb (225g) of fine oatmeal Salt Freshly ground Pepper 2 Tablespoon of milk INSTRUCTIONS 1) Mash the potatoes and season to taste with salt and pepper, adding some milk to make it soft and fluffy 2 ) Add the oatmeal and mix, cover to keep the potatoes warm 3) Add the Margarine to a saucepan and heat until melted 4) Add the melted margarine to the mixture and mix to make a stiff dough 5) Lightly sprinkle some oatmeal on a board and roll out dough to approx a quarter inch thick 5) Cut into triangles 6) Fry in hot fat until both sides are golden brown Serving Suggestions: Serve with Irish breakfast White Soda Bread INGREDIENTS 1 lb (450g) plain white flour 1 level teaspoon baking soda/bicarbonate of soda 1 level teaspoon cream of tartar pinch of salt 4 oz (115g) sugar 4 oz (115g) sultanans or raisins or currants 1 egg half a pint (285ml) butter milk INSTRUCTIONS 1) Preheat oven to (180°C), (350°F), (Gas Mark 4) 2) Sieve flour, soda, cream of tartar and salt into a bowl 3) Rub in butter lightly with finger tips until the mixture looks like bread crumbs 4) Add dried fruit and sugar and mix well 5) Beat egg in a seperate bowl and add buttermilk, mix well 6) Add to other ingredients and mix into a dough 7) Turn onto lightly floured board, knead and mould into a smooth round dough 8) Put into a greased baking tray and flatten to about 2/3 inch thick 9) Bake for 40-50 minutes, until bread is golden brown 10) Remove from oven and leave to cool Serving Suggestion: With butter and Jam Also nice when lightly toasted under grill, and butter spread over when hot Irish Toffee INGREDIENTS 8 oz (225g) Brown sugar 8 oz (225g) Black treacle 8 oz (225g) of Golden syrup 6 oz (175g) of Butter/Margarine INSTRUCTIONS 1) Place all the ingredients in a large saucepan and heat under a moderate heat until the sugar is dissolved 2) Increase heat, boil for 8/10 minutes remove from heat, test for setting point 3) To test for setting point, drop some of the mixture into a cup of water - if mixture hardens setting point has been reached 4) Pour into a greased tin, and leave to cool until toffee is comfortable to handle 5) Remove from tin, work into long strips, pull and twist, when toffee becomes too hard to work, cut as desired Irish Coffee/Gaelic Coffee INGREDIENTS 4 tablespoon (4 x 15ml) of Irish Whiskey 1 teaspoon of sugar (preferably demerara) Freshly made strong black coffee Double cream freshly whipped to soft peaks INSTRUCTIONS 1) Warm an Irish Whiskey glass or wine glass with hot water or steam 2) Pour the whiskey into warmed glass 3) And in sugar and stir 4) Pour in freshly made coffe, fill the glass to half an inch from the top 5) Stir until sugar is dissolved 6) Turn a spoon up sidedown and put tip into coffee let the cream fall into the glass over the back of the spoon 7) Fill to the top of the glass and do not stir, serve immediately Irish Whiskey Punch INGREDIENTS 1 and a half pints (850ml) of Irish Whiskey 8 oz (225g) of sugar 1 and a half pints (850ml) of boiling Water 1 lemon INSTRUCTIONS 1) Peel lemon rind very thinly and add to the boiling water 2 ) Squeeze the lemon and add juice to the boiling water 3) Add in sugar and stir until the sugar is dissolved 4) Add in the Whiskey and stir 5) Strain the punch and served hot or cold Irish Coffee Pudding INGREDIENTS 6 eggs, separated 1 heaping cup sugar 1 1/4 cup strong black coffee 1 1/2 ounces plain gelatin 1 1/4 cup heavy cream 7 teaspoons Irish whisky finely chopped walnuts (optional) whiskey flavored whipped cream (optional) INSTRUCTIONS 1. In a Pyrex bowl, cream the egg yolks with sugar. 2. Heat the coffee and dissolve the gelatin in it.; then add to the egg yolk mixture. 3. Beat the mixture well. 4. Place the bowl over a pan of boiling water and beat; stir constantly until the mixture begins to thicken. 5. Remove from heat allow to cool. 6. When the bowl has cooled a little, put it over cracked ice and continue to stir. 7. When the mixture is almost set, whip the cream and fold in the whiskey, then fold in the stiffly beaten egg whites. 8. Pour into dessert dishes and let set. 9. Garnish with additional whipped cream with whiskey folded in, and finely chopped walnuts. Irish Pound Cake INGREDIENTS half pound (225g) of Irish butter half pound (225g) of Sugar 9 oz (250g) flour 4 large eggs half a lemmon rind grated quarter teaspoons of baking powder half pound (225g) sultananas half pound (225g) currants 2 oz (60g) cherries 2 oz (60g) almonds (chopped) 2 tablespoons Irish Whiskey INSTRUCTIONS 1) Put egg and sugar in a bowl, mix until soft and creamy 2) Add lemon ring and mix well 3) Add eggs one at a time,mix well to thicken mixture 4) Stift flour and baking powder into mixture, fold in lightly 5) Add in fruit and almonds, mix well into mixture 6) Turn into greased cake tin, decorate top with some almonds 7) Bake for 2 and a half hours in a moderate oven, until top is golden and cake is shrinking from the sides 8) Remove from oven and coat with whiskey 9) Leave to cool for 10 minutes, turn out on wire rack, leave to cool fully Trifle Serves 4-6 INGREDIENTS 1 Swiss roll or stale sponge cake 1 packet of jelly (jello) tin of fruit Custard Sherry (optional) banana or grated chocolate or what you will for decoration INSTRUCTIONS 1. Slice cake and place in large serving dish 2. Sprinkle with sherry(optional) pour tinned fruit and juice over cake. 3. Prepare jelly according to instructions. Put in fridge until almost set. 4. Spread jelly over cake and fruit. Leave to set. (If you pour the jelly over the cake whilst it is still hot, it will be absorbed by the cake and you won't have a jelly layer) 5. Prepare some custard, making it very thick. Leave to cool. (For a change in texture, pour into liquidizer and whisk up with a knob of butter until it is of a uniform consistency. Leave to cool) 6. When the custard is cool , pour over jelly layer. (If the custard is too hot the jelly will melt) 7. When the custard is cool, decorate. Bread and Butter Pudding INGREDIENTS Serves 5 4 large slices of stale white bread 2 oz (60g) of butter 2 tablespoons of castor sugar 3 tablespoons of currants and sultanas 2 eggs 1 pint (570ml) milk 1 tablespoon of granulated sugar Pinch of nutmeg Pinch of salt INSTRUCTIONS Preheat oven to (160°C), (325°F), Gas Mark 3 1) Cut off the crusts from the bread 2) Spread butter over the bread 3) Divide each slice into 4 squares 4) Place a layer of bread at the bottom of a well greased pie-dish 5) Sprinkle with fruit and a little sugar 6) Add a layer of bread on top and repeat process 7) Beat the eggs, add in remainder of sugar, stir until dissolved 8) Add in milk and stir 9) Pour in the mixture slowly over the bread 10) Leave to soak for 60 minutes 11) Sprinkle nutmeg and pinch of sugar on top 12) Bake for 70/80 minutes until set. Mixed Grill INGREDIENTS Serves 4 4 lambs kidneys (skinned and halved) 4 lamb chops 1 lb (45og) of rump steak cut into 4 pieces 4 bacon rashers 4 sausages half lb (225g) black pudding cut into 4 pieces 2 tablespoons of olive oil 4 tomatoes halved 4 large mushrooms (peeled and sliced) salt pepper INSTRUCTIONS Preheat oven to (150°C), (300°F), Gas Mark 2 1) Brush the kidney,lamb chops, and steak with olive oil, season with salt and pepper 2) Heat grill, land place sausages and kidneys on a freshly cleaned grill pan 3) Grill for 10 minutes, turn regularly, put in oven 4) Grill Lamb chops and rashers for 5 minutes on each side, put in oven 5) Grill the steak and black pudding for 5 minutes on each side, put in oven 6) Brush tomatoes and mushroom with some of the juices from the meat 7) Grill for 3 minutes on each side, season and add to oven for 1 minute 8) Remove dish from oven and cover with hot meat juices from the grill pan 9) Serve immediately