Showing posts with label Ireland. Show all posts
Showing posts with label Ireland. Show all posts

September 09, 2016

BARM BRACK (FRUIT BREAD)

Ingredients:
Pai flour - 450 gms
Nutmeg - 1/4 tsp
Pinch of salt
Butter - 50 gms
Fresh yeast - 18 gms
Sugar - 50 gms
Milk- 225 ml
Eggs  - 2 (well beaten)
Sultanas - 200 gms
Currants- 200 gms
Mixed candied peel - 100 gms (chopped)

Method:

  • Sieve the flour, nutmeg and salt together.
  • Rub in the butter.
  • cream the yeast with a little of the sugar. Add remaining sugar to the flour mixture.
  • Warm the milk gently, and add to the liquid yeast and the eggs (reserve a little egg for glazing the bread).
  • Beat liquid into dry ingredients until batter is stiff but elastic.
  • Fold in the dried fruit and peel, and turn into a buttered 8" cake tin.
  • Cover with a cloth and put into a warm place for one hour.
  • Brush with beaten egg and bake in a fairly hot oven for one hour.
  • Brush over with 1 tbsp sugar dissolved in 2 tbsp boiling water, and return to the oven for 3 minutes.
  • Turn out and cool on a wire rack.
  • Serve in slices with butter.
  • When stale, it can be toasted and buttered.

July 09, 2016

IRISH CHICKEN SOUP

Ingredients:
Chicken parts (wings, neck, back) - 900 gms
Celery stalks - 2 (sliced)
Water - 5 cups
Salt - 1 1/2 tsp
Leek - 1 (sliced)
Large carrot -1 (cubed)
Potatoes - 2 (cubed)
Peas - 1/2 cup
Egg yolks - 2
Plain yogurt - 3/4 cup
Bibb lettuce - 1/2 head (coarsely chopped)

Method:

  • Bring water, salt, and chicken parts to boil in large saucepan; cover. Simmer one hour.
  • Ad celery, leek, carrot, and potatoes; simmer 20 minutes.
  • Remove chicken; cube meat; return to soup.
  • Add peas; simmer about 8 minutes. Remove scum from surface of soup.
  • Lightly beat egg yolks; stir into yogurt.
  • Remove soup from heat; stir in yogurt mixture; adjust seasoning. 
  • Garnish with lettuce; serve at once.

December 28, 2015

WELSH RAREBIT

Ingredients:
Butter - 1 tbsp
Flour - 1 tbsp
Milk - 115 ml
Mustard - 1 tsp
Cheshire or Cheddar cheese - 150 - 200 gms grated
Worcestershire sauce - 1 tbsp
Large buttered slices - 4(toasted)
Salt and pepper to taste

Method:

  • Heat the butter, stir in the flour and cook steadily for several minutes, then gradually add the cold milk.
  • Bring to the boil and cook until smooth and thick.
  • Add the mustard, salt, pepper, most of the cheese and the sauce.
  • Heat steadily, without boiling too quickly, until the cheese has melted.
  • Spread over the hot buttered toast, sprinkle with the remainder of the cheese and brown under a hot grill.
  • Serve at once
Note:
This Welsh rarebit mixture can be stored in covered jars for some days in a refrigerator.


September 08, 2015

CREAMED CABBAGE

The Irish are very fond of vegetables in a creamy sauce. Cabbage is particularly good cooking this way.

Ingredients:
White cabbage - 1
Butter - 25 gms
Plain flour - 1 tbsp
Salt and pepper to taste
Ground nutmeg - 1/4 tsp
Creamy milk- 150 ml

Method:

  • Cut the cabbage in quarters  and cook in fast boiling salted water for 5 minutes.
  • Drain very well and cut into narrow strips.
  • Melt the butter in a saucepan and add the cabbage.
  • Stir well and sprinkle in flour, salt and pepper and nutmeg.
  • Stir until the flour is well mixed.
  • Add the milk, put on the lid and cook very gently for 15 minutes.




August 11, 2015

CHAMP

This is a very old potato recipe, sometimes called "Thump". It is particularly enjoyed by children.

Ingredients:
Large potatoes - 8
Spring onions - 10
Milk - 150 ml
Melted butter - 4 tbsp
Salt and pepper to taste

Method:

  • Boil the potatoes in salted water. Drain well and dry out by putting a folded cloth over the pan and heating the potatoes gently for a few minutes. Mash the potatoes.
  • Chop the green and white parts of the onions finely and pour boiling water over them.
  • Drain well and add to the milk.
  • Bring milk to the boil and pour onto mashed potatoes.
  • Season to taste with salt and pepper and beat until light and fluffy.
  • Serve in individual soup plates in moulds. Scoop out the centre of each mould and pour in melted butter.
  • ewach spoonful of potato is dipped in the butter before eating.

May 12, 2015

IRISH STEW

Ingredients:
Mutton - 500 gms (boneless)
Onions - 6
Green chillies - 6
Milk -1/2 cup
Potatoes - 250 gms
Ginger - 2" piece
Pepper - 2 tsp
Garlic - 3
Cinnamon stick - 1
Salt
Wheat flour - 2 tsp

Method:

  • Cut the mutton into pieces. 
  • Peel and cut onions and potatoes. Slit the green chillies.
  • Grind ginger, garlic, pepper and cinnamon to make paste.
  • Put mutton pieces in pressure cooker with 1 cup of water; cook till half done.
  • Add remaining ingredients except milk and wheat flour; add  more water; close the lid and cook till tender.
  • Mix wheat flour in milk without lumps.
  • Open the lid; stir the milk; cook in low flame for 5 minutes.
  • Serve.

January 21, 2015

COLCANNON

Ingredients:
Large Potatoes - 8
Curly kale or cabbage - 1 pound or 450 gms
Spring Onions - 6
Creamy milk - 75 ml
Butter - 2 tbsp
Salt and pepper

Method:

  • Cook the potatoes and mash them thoroughly.
  • Cook the chopped kale or cabbage, preferably in bacon stock.
  • Chop the onions and simmer in milk until soft.
  • Add the cooked onions, milk and the butter to the potatoes and beat well, gradually beating in the finely chopped kale.
  • Season generously with pepper and salt.
  • Serve with additional melted butter.
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