Home
Education Hub
Family Resources
Family Health
Entertainment
Search
Contact Us
Back to the main St. Patrick's Day Page
Easy
enough for a Leprechaun to make!
| BASIC IRISH SAUSAGES |
|
Ingredients : 1.1/2 lb. Lean pork 8 oz. Pork fat, without gristle 1/2 t. ground allspice 1 t. salt 1 fresh ground pepper 1 pinch dried sage or marjoram 1 oz. White breadcrumbs 1 ground ginger, mace, nutmeg 1 clovers, cayenne pepper |
| Preparation : |
| Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. |
| LUCKY PUDDING |
|
Ingredients : Vanilla pudding mix Green food coloring |
| Preparation : |
| Prepare pudding. Add a couple of drops of green food coloring. Allow children to stir. The pudding "magically" turns green. |
| MAGIC MILK |
|
Ingredients : Milk |
| Preparation : |
| Add a drop of green food coloring into an empty glass. Add milk. The milk magically turns green! You can add 1 T vanilla for added flavor. |
| IRISH STEW |
|
Ingredients : 1 lb lamb 3 lbs potatoes 1/2 lb carrots 1/2 lb parsnips 2 or 3 onions Oil for sautéing. 1 Tbsp brown sugar 2 cups liquid (stock from the bones if you have time to make it: or a combination of meat stock, wine and water, whatever flavorful liquid you have to hand). Salt, pepper, 5 bay leaves, 1 tsp basil |
| Preparation : |
| Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. If desired, add some barley, but only a small amount (a handful), as it swells up a lot, and add the extra liquid. Add salt and pepper, a few bay leaves, some basil and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 or 1.5 hours, it's ready when the potatoes are tender. Mash some of the potatoes in the liquid when you're eating it, very delicious! Serve hot this vegetable rich meat dish prepared in a traditional Irish way. Quite a treat for a mild March evening on the St Patrick's Day. |
| IRISH POT-ROASTED CHICKEN |
|
Ingredients : Chicken, about 4.5 lb 4 oz Oatmeal Medium onion, chopped 2 T Butter 3 T Stock Salt and pepper 6 oz Bacon 3 x Med. onions, sliced 2 lb Potatoes Seasoned flour 3 T Dripping or oil 4 x Med. carrots, sliced |
| Preparation : |
| If there are
giblets with the bird, take them out, wash all but the liver (reserve that
for another use), and cover with water, add salt and pepper, bring to the
boil and simmer for half an hour. Wipe the bird inside and out and remove
any lumps of fat from the inside; sprinkle with salt. Mix together the
oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird
with this mixture and secure well. Heat the dripping or oil and lightly fry
the bacon, then chop and put into a casserole. Quickly brown the bird in the
same fat and put on top of the bacon. Soften the onion and briefly saute the
carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning. Servings: 4 |
| CORNED BEEF AND CABBAGE |
|
Ingredients : 1 large corned beef brisket 2 or 3 cans of cheap beer, e.g. MGD a couple of dried chilies, perhaps serranos 1 or 2 teaspoons coriander seeds 1 or 2 teaspoons mustard seeds a few dashes cinnamon a few dashes of allspice 3 or 4 large potatoes, scrubbed and chopped in quarters 5 or 6 carrots, coarsely sliced 3 or 4 turnips, scrubbed and sliced 1 large cabbage, coarsely chopped 1 lb mixed beans |
| Preparation : |
| Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack. Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.] Remove the meat and slice. Remove the steamer rack. Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or MGD!] to cover and boil until the stuff is cooked. Remove all the vegetables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve. Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegetables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry". |
| IRISH COFFEE |
|
Ingredients : One stemmed grog glass very hot strong black coffee 1 tablesp. whipped cream 2-3 teasp. sugar |
| Preparation : |
| Heat glass.
Pour sugar Fill the glass with very hot black coffee in which the sugar has
been dissolved. Float the cream on top. [ Tip! Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon.] The secret lies in the combination of the piping hot coffee with the cold soothing cream on top. |
| IRISH SODA BREAD |
|
Ingredients : To make one 8-inch round loaf, you will need: 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 to 1 1/2 cups buttermilk |
| Preparation : |
| Preheat the
oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into
a deep mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large
spoon until the dough is firm enough to be gathered into a large ball. If
the dough crumbles, add some more of the buttermilk, a tablespoon at a time,
until the particles adhere. Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2 inch deep cross into the dough, dividing the top of the loaf into quarters. Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes. |
| PASTA WITH IRISH BACON AND BROCCOLI |
|
Ingredients : 4 slices Shannon Traditional Irish Bacon, cut crosswise into 1/4 inch strips 8 ounces dried corkscrew or quill-shaped pasta 2 cloves garlic, minced 1 small onion, finely chopped 1/2 cup de-fatted chicken broth 1/8 teaspoon dried hot pepper flakes 4 cups fresh broccoli florets 2 tablespoons grated Parmesan cheese |
| Preparation : |
| Cook pasta in
large amount of salted boiling water. While pasta is cooking, in non-stick
skillet over medium heat, cook bacon strips just until they begin to brown.
Stir in garlic and onions; cover and cook for several minutes or until onion
is soft. Raise heat to medium-high. Add chicken broth, hot pepper flakes and
broccoli. Cover and cook for 7 to 8 minutes until broccoli is crisp-tender
and still bright green. Stir in grated Parmesan and salt to taste. Toss with
hot cooked pasta. Serve immediately. Serves 4 |
| IRISH OMELET |
|
Ingredients : Small eggs or 4 large eggs 1 Kg. cooked potatoes, mashed Squeezed lemon juice 1 T Chopped chives or scallions Salt and peppers 1 T Butter |
| Preparation : |
| Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the boiler to finish and puff it up. Serve at once. |
Blarney Stone Cookies
makes 2 dozen
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3.4 oz. package instant pistachio pudding
2 each eggs
green food color, optional
2 cups chocolate chips, or butterscotch
1 cup chopped walnuts
Combine flour and baking soda. set aside.
Cream butter, brown and granulated sugar.
Add the vanilla and almond extract.
Add the pudding mix.
Add eggs, one at a time, and beat well after each addition.
Add coloring, if using.
Slowly add the dry ingredients.
Stir in chocolate chips and nuts. The batter will be stiff.
Cover and chill for a few hours.
Preheat oven to 350°F.
Shape into 1/2-inch balls.
Place 2-inches apart on an ungreased cookie sheet.
Bake in 8-10 minutes.
Remove to racks to cool.
Shamrock Punch
1 large can concentrated frozen
lemonade, thawed
1 large can pineapple juice, cold
2 liters ginger ale
1 quart lime sherbet
Combine lemonade, pineapple juice in punch bowl.
Slowly add the ginger ale.
Spoon in the sherbet.