Recipe: Irish Recipe Collection

IRISH RECIPES
TALK TKL Kitchen Chat Room Archive - 12-6-97

Irish Bread
Country Cork Irish Stew
Instant Irish Cream of Potato Soup
Fadge (Potato Bread)
Irish Soda Bread (with variant for Spotted Dog)
Soda Bread #2 - Whole Wheat
Irish Soda Bread
Irish Hot Pot
Oatcakes (Irish)
Colcannon
Basic Irish Sausages
Irish Barmbrack Bread
Irish Lamb Stew
Potato Farls (irish)
Irish Loin Of Pork With Lemon And Herbs
Dublin Lawyer (Irish)
Irish Curd Cake with Shortbread Crust

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IRISH BREAD
Source: Mrs. Bernard Mahon
Makes 1 (8x8-inch) loaf

1/4 lb (1/2 cup) butter, softened
1/2 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup milk
1 cup raisins

Cream butter and sugar together; set aside.

Mix flour, baking powder and salt together; and add to butter mixture alternately with milk. Add raisins. Pour into a greased (8x8-inch) square baking pan.

Bake at 350 degrees F for 1 hour.

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COUNTRY CORK IRISH STEW
Makes 4 servings

8 small lamb chops
salt and pepper (to taste)
1 tbsp vegetable oil
water
parsley, bay leaves, peppercorns, thyme, rosemary (tied in a cheesecloth)
1 lb potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek white thin sliced
12 small white onions
1 1/2 cups celery stalks, diced
1 1/2 cups peas
chopped fresh parsley (for garnish)

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides.

Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes. Add a little more water if needed during cooking.

Add peas. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

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INSTANT IRISH CREAM OF POTATO SOUP
Source: Chef Ron Pickarski in Vegetarian Gourmet magazine, Winter 1993
Makes 6 servings

1 cup peeled and diced potatoes
1 cup diced onions
1 cup diced carrots
2 tbsp chopped fresh dill (or 1 tbsp dried dill)
1 tsp granulated garlic (or 2 tsp minced fresh garlic)
1/4 tsp ground white pepper
3 tbsp corn oil
4 cups water
2 1/4 cups light soy milk
2 tbsp vegetable bouillon powder
1 cup instant mashed potato flakes

In a medium-size saucepan, saute potatoes, onions, carrots, dill, garlic and pepper in oil over medium heat for 6 minutes.

Add 4 cups water, soy milk and bouillon powder. Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes.

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FADGE (POTATO BREAD)
Source: The Festive Food of Ireland by Darina Allen
Makes 8 servings

2 lb unpeeled "old" potatoes
1 egg, beaten
1/2 stick (1/4 cup) butter
3 tbsp flour
1 1/2 tbsp chopped fresh parsley (optional)
1 1/2 tbsp chopped fresh chives (optional)
1 1/2 tbsp chopped fresh lemon thyme (optional)
Creamy milk (a few drops, as needed)
Salt and freshly ground black pepper (to taste)
Seasoned flour
Bacon fat or butter (for frying)

Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff.

Shape into a 1-inch round and then cut into eight pieces. Dip in seasoned flour.

Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side).

Serve on its own on hot plates with a blob of butter melting on top.

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IRISH SODA BREAD (WITH SPOTTED DOG VARIATION)
Adapted from source: The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith

6 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
3 tbsp cornstarch
2 tsp sugar
1 tsp salt
2 1/2 cups buttermilk*
ADD FOR "SPOTTED DOG":
1/2 cup raisins or sultanas

Preheat oven to 375 degrees F.

Add all of the dry ingredients in a large bowl and mix very well. (If making Spotted Dog variation, then add raisins.) Pour all of the buttermilk into the dry ingredients at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point.

Pour the contents of the bowl out onto a plastic counter and knead for a minute or so until everything comes together. You may need to add a bit more flour depending on humidity. The dough should be smooth, not sticky.

Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it. Place the loaves on a large ungreased baking sheet. Sprinkle some additional flour on the top of each loaf and, using a sharp paring knife, make the sign of the Cross in slashes on the top of each. Allow the loaves to rest for 10 minutes.

Bake on the middle rack of the oven for 40 minutes, or until the loaves are golden brown and done to taste. Cool on racks.

*May substitute 2 1/2 cup water and 10 tablespoons buttermilk powder for the buttermilk.

Recipe note: "A close Irish friend gives her stamp of approval on this as being an authentic Irish soda bread. She supplied the "Spotted Dog" variant." - Dale & Gail Shipp, Columbia Md.

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WHOLE WHEAT SODA BREAD
Source: Mcmanus, Australia

4 1/4 to 4 1/2 cups whole wheat flour, divided use
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp butter or margarine, cut in small pieces
2 cups buttermilk

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

In a large bowl, mix 4 cups 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.

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IRISH SODA BREAD
Source: Diane Duane

3 1/2 cups Flour
1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Baking soda
1 1/4 to 2 1/2 cups sour milk*

First, decide whether you're making farl or cake. If farl, find your heaviest frying pan (cast iron is best) and put it on to preheat at a low-medium heat. (You're going to have to experiment with settings. Farl should take about 20 minutes per side to get a slight toasty brown.) If making cake, preheat the oven to 450 F and find a baking sheet. Full preheating is vital for soda bread.

Sift the dry ingredients together several times to make sure the soda is evenly distributed. Put them in a good big bowl (you want stirring room) and make a well in the center. Pour about half the buttermilk or sour milk or whatever in, say about a cup and a quarter, and start stirring. You are trying to achieve a dough that is raggy and very soft, but the lumps and rags of it should look dryish and "floury", while still being extremely squishy if you poke them. Add more liquid very sparingly if you think you need it. Blend until the whole mass of dough has become this raggy consistency.

Then turn the contents of the bowl out immediately onto a lightly floured board, and start to knead. The chief concern here is speed: the chemical reaction of the bicarb with the buttermilk started as soon as they met, and you want to get the bread into the oven while the reaction is still running on "high". DON'T OVERKNEAD. You do not want the traditional "smooth, elastic" ball of dough you would expect with a yeast bread; you simply want one that contains almost everything that went into the bowl, in one mostly cohesive lump. You should not spend more than a minute or so kneading...the less, the better. You *don't* want to develop the gluten in the flour. If you do, you'll get a tough loaf. Once you're done kneading, shape the bread. For cake, flatten the lump of dough to a circle about 6-8 inches in diameter, and put it on the baking sheet. Then use a very sharp knife to cut a cross right across the circle: the cuts should go about halfway down through the sides of the circle of dough, so that the loaf will "flower" properly.

If you're making farl, flatten the dough ball out to a circle big enough that the farls are about 3/4 inch thick. Too thick, and they won't bake properly. Then use the same very sharp knife to cut the circle of dough into four wedges. Try not to crush or compress the dough where you cut it (if the knife is sharp enough, you won't). Then bake. When putting cake in the oven, handle it lightly and don't jar it: the CO2 bubbles are a little vulnerable at this point of the process. Let it alone, and don't peek at it. It should bake for 45 minutes at 450F. If making farl, dust the hot griddle or frying pan with a little flour, and put the farls in gently. The cut edges should be 1/2 inch or so apart to allow for expansion. Give the farls 20 minutes on a side; they should be a sort of mocha-toasty color before you turn them. Keep an eye on the heat -- they scorch easily. The heat should be quite "slow". The farls will rise to about twice their original height. If you're making cake: At the end of 45 minutes, pick up the loaf and tap the bottom. A hollow sound means it's done. For a very crunchy crust, put on a rack to cool. For a softer crust, wrap the cake in a clean dishcloth as soon as it comes out of the oven.

*"Sour milk" is milk that has had a couple of teaspoons of buttermilk stirred into it, has been put in a scalded container and wrapped in a towel, and left in some peaceful corner at about 75 degrees F for 24 hours. The original Irish name is *bainne clabhair*, "clabbered milk", or "bonnyclabber" as the Scots have anglicized it. The flavor isn't *quite* as tart as buttermilk, but there's enough acid to make the bicarb react correctly. If you don't have time to do sour milk, buttermilk will do perfectly well. Sweet milk doesn't work as well, and your bread may not rise correctly: if you're going to use sweet milk, use baking powder instead of bicarbonate of soda.

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IRISH HOT POT
Source: Unknown
Makes 6 servings

6 medium potatoes, peeled and sliced thin
2 medium onions, sliced thin
3 carrots, scraped and sliced thin
salt and white pepper (to taste)
1/4 cup cooked rice (not instant)
1 (14.5 oz) can peas, undrained
1 (20 oz) package sausage links and ground chuck, browned (in amounts you like)
1 (10 3/4 oz) can condensed cream of tomato soup diluted with a soup can of water

In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper.

Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all.

Bake, covered, in a 375 degree F oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered.

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IRISH OATCAKES
Source: Unknown
Makes 8 servings

"These cakes are eaten buttered, with a glass of milk, for supper, but are also good with oily fish such as herring or mackerel. They are also terrific with wine and cheese."

6 oz (about 1 cup) uncooked oatmeal (preferably fine)
2 oz (about 1/2 cup) flour
1 tsp salt
10 fl (1 1/4 cups) warm water

Mix oats, flour and salt together. Slowly add warm water.

Roll out on a floured board to 1/4 inch thick. Cut into triangles.

Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300 degrees F) until crisp.

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COLCANNON
Source: SueA, CA

1 1/4 pounds kale, tough stems removed, washed (or use green cabbage)
2 cups water
1 tablespoon olive oil
1 1/4 pounds potatoes, peeled and quartered
1 cup cleaned and chopped leeks (white part only)
1 cup milk
Pinch of ground mace
Salt and freshly ground black pepper (to taste)
1/2 cup melted butter (for serving)
1 tablespoon chopped parsley (optional, for garnish)

In a large pot, simmer the kale, covered, in 2 cups of 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.
BASIC IRISH SAUSAGES
Adapted from source: Irish Traditional Food
Makes 4 servings

1 1/2 lb lean pork
8 oz pork fat, without gristle
1/2 tsp ground allspice
1 tsp salt
Freshly ground black pepper
Pinch dried sage or marjoram
1 oz plain breadcrumbs (optional)
Ground ginger, mace, nutmeg, cloves, cayenne pepper (optional, to taste)

Mince the meat and fat twice. Mix very well and season. Add the herbs and breadcrumbs and any spices used. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.)

Fill skins as usual or form into patties. Fry.

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IRISH BARMBRACK BREAD
Source: Unknown

"According to a close Irish friend, this does taste and look like the bread that she grew up with in Ireland."

FOR A 1 1/2 LB LOAF:
1 1/8 cups water
3 cups bread flour
3 tsp gluten
1 1/2 tsp salt
3 tbsp sugar
3/4 tsp dried lemon peel
3/4 tsp ground allspice
1 1/2 tbsp butter
2 tbsp dry milk
2 tsp red star active dry yeast
3/4 cup raisins

Have ingredients at room temperature. If necessary, warm water and butter in microwave for 50-60 seconds on high.

Put all ingredients in bread pan in order of manufacturer directions. Add raisins as directed by manufacturer.

FOR HITACHI 101:
Add 1/4 cup raisins 4 minutes into first cycle. Add remaining raisins just after resting period and as second kneading begins.

Crust color: medium Bread Cycle: Bread or Mix Bread

VARIATION:
This makes a dense medium size loaf (6-7 inches tall). For a fluffier taller loaf, increase yeast to 2 1/2 teaspoons.

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IRISH LAMB STEW
Source: Unknown
Makes 6 servings

1 boneless leg of lamb, cut into cubes
3 tbsp oil
2 medium onions, chopped
1 clove of garlic, minced
2 tbsp flour
2 cups beef stock
1 tsp salt
black pepper (to taste)
1/4 tsp rosemary
1 bay leaf
1 lb potatoes, cut into pieces
6 carrots sliced
2 small turnips or rutabagas, cubed
1 lb frozen peas
1 jar boiled onions

Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.

Add onion and garlic and cook for a few minutes.

Add flour and stir, heat until mixture browns.

Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender.

Add potatoes, carrots and turnips. Cook 30 minutes longer.

Add peas and onions and continue cooking until peas are tender, about 10-15 minutes.

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POTATO FARLS (IRISH)
Source: Unknown
Makes 8 servings

1 1/4 lb potatoes (3 or 4)
2 tbsp butter, melted
1 cup flour, all purpose
1/2 tsp salt
4 tsp vegetable oil, divided use (for frying)

Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well.

Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8-inch circle, about 1/4-inch thick. Cut into quarters; set aside. Repeat with remaining dough.

In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.

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IRISH LOIN OF PORK WITH LEMON AND HERBS
Source: Unknown
Makes 8 servings

6 lb boneless pork loin
1/2 cup chopped fresh parsley
1/4 cup minced onion
1/4 cup finely grated lemon peel
1 tbsp chopped fresh basil
3 garlic cloves, crushed
3/4 cup olive oil, divided use
3/4 cup dry sherry
Fresh parsley and lemon slices (for garnish)

Pat pork dry. Score well with sharp knife.

Combine parsley, onion, lemon peel, basil, and garlic in a small bowl. Whisk in 2/3 of the oil. Rub into pork. Wrap in plastic and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting.

Preheat oven to 350 degrees F.

Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside.

Degrease pan juices. Blend sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat.

Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.

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DUBLIN LAWYER (IRISH)
Source: Unknown

1 fresh lobster/about 2 1/2 lb
3 tbsp butter
4 tbsp irish whiskey
150 ml cream
salt and pepper (to taste)

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks.

Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored.

Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning.

Put back into the half shells and serve hot.

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IRISH CURD CAKE WITH SHORTBREAD CRUST
Adapted from unknown source
Makes 10 servings

FOR THE SHORTBREAD CRUST:
1/2 cup butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour

FOR THE CHEESECAKE:
2 cups cottage cheese
3 tbsp white granulated sugar
1 tbsp butter, softened
1/2 tsp grated lemon rind
1/2 tsp lemon juice
3 large eggs, divided use*

FOR THE SUGAR GLAZE:
2 tbsp confectioners' sugar
2 tbsp butter, melted
2 tbsp unbleached flour

TO PREPARE THE SHORTBREAD CRUST:
In a bowl, using an electric mixer, beat butter with sugar until fluffy. Stir in flour until crumbly. Press firmly into a (9-inch) springform pan. Refrigerate for 10 minutes.

Preheat oven to 400 degrees F.

Bake crust for about 15 minutes or until golden and firm.

TO PREPARE THE CHEESECAKE:
Reduce oven temperature to 350 degrees F.

Press the cottage cheese through a sieve into a large mixing bowl. Beat together the cheese, sugar, butter, lemon rind, lemon juice and 2 large egg yolks.

Beat the 2 egg whites until they form stiff peaks and then blend them into the cheese mixture; set aside.

Beat the remaining egg, then use it to paint the crust to prevent to prevent sogginess. Mix any remaining beaten egg with the sugar, butter and flour to make the glaze.

Pour the cheese mixture into the prepared crust then pour the glaze over the top.

Bake the cake for about 35 minutes (time may be wrong, may take longer), or until the top is golden. Cool to room temperature and serve. Refrigerate leftovers.

*Separate 2 of the eggs and leave 1 whole.