The Complete Irish Pub Cookbook Sample Recipes:
Scallops are fished around the Irish coast, especially in winter and spring. With their dense flesh and delicately flavored corals, they are particularly good in creamy chowders, either on their own or mixed with other seafood. Be careful to avoid overcooking them, otherwise the flesh will become rubbery.
3 ½ tablespoons lightly salted butter
9 ounces large scallops, quartered
4 bacon strips, chopped
1 large onion, chopped
2 celery stalks, diced
2 carrots, diced
3 starchy potatoes, such as russets,
white round or Yukon gold, diced
2 fresh thyme sprigs
3 tablespoons chopped fresh parsley
2 cups chicken or vegetable stock
2 cups whole milk, scalded
9 ounces mixed cooked seafood, such as
shrimp and mussels
squeeze of lemon juice
salt and pepper
Melt the butter in a large saucepan over medium heat. When is sizzles, add the scallops and cook, in batches, for 5 minutes, until lightly colored. Remove from the pan and set aside.
Add the bacon to the pan and cook for 3 – 4 minutes, until it starts to color.
Add the onion, celery, carrots, and potatoes. Season with salt and pepper, then cover and cook over medium-low heat, stirring occasionally, until the vegetables start to soften.
Add the thyme and 2 tablespoons of the parsley to the pan of vegetables. Pour in the stock, cover, and bring to a boil. Reduce the heat and simmer for 15 minutes, until the vegetables are soft.
Remove and discard the thyme sprigs. Lightly crush some of the vegetables with a masher or the back of a wooden spoon to thicken the liquid. Pour in the scalded milk.
Add the scallops and the mixed seafood to the pan. Cook until heated through but without letting the mixture boil.
Check the seasoning, and add a squeeze of lemon juice. Ladle into warm bowls and serve sprinkled with the remaining parsley.
Roasted Banana Shallots with Breadcrumbs & Cheddar
A stalwart of Irish cuisine, onions take pride of place in this tasty gratin. Topped with crisp breadcrumbs and Irish cheddar cheese, the dish is equally suitable as a vegetarian main course or an accompaniment to roast beef or lamb.
Serves 4 – 6
8 banana shallots or small-to-medium onions
2 tablespoons apple juice concentrate
6 tablespoons olive oil or canola oil
½ tablespoon finely chopped fresh thyme or rosemary
sea salt flakes
2/3 cup coarse stale breadcrumbs
1 cup shredded mild Irish cheddar cheese
1 tablespoon chopped fresh parsley, to garnish
Preheat the oven to 425 ℉. Peel the banana shallots, slice in half lengthwise, an put in a shallow bowl.
Whisk together the apple juice concentrate, 4 tablespoons of the olive oil, and the thyme. Pour the mixture over the shallots, turning to coat well.
Transfer the contents of the bowl into a small nonstick roasting pan in which the shallots fit in a single layer. Turn the shallots cut-side up and season with the pepper and a good pinch of sea salt flakes. Sprinkle with the breadcrumbs and the remaining oil.
Roast in the preheated oven for 25 – 30 minutes, or until the shallots are soft and the edges are beginning to blacken. Scatter the shredded cheese over the top, and roast for an additional 3 minutes, or until the cheese is melted and bubbling.
Garnish with the parsley and serve immediately.
Our Irish Grannies' Recipes Sample Recipes:
1 pound cooking apples
½ pound brown sugar
½ pound margarine
1 teaspoon baking powder
2 large eggs
12 ounces all-purposes flour or 6 ounces all-purpose and 6 ounces whole wheat flour
2 teaspoons mixed spice
½ pound raisins
½ pound sultanas
¼ pound cherries (optional)
¼ pound chopped walnuts
Stew the apples with the sugar and water until soft.
Add the margarine to the apples and stir until melted.
Put aside to get cool.
Stir in the baking powder, beaten eggs, and sifted flour and spice.
Stir in the rest of ingredients.
Line 2 loaf tins with the greased greaseproof or baking paper.
Divide the mixture between the tins and bake in a preheated 300 ℉ oven for 1½ to 2 hours.
Mam’s Old Style Macaroni Cheese
1½ ounces corn flower
½ pint milk
1 ounce butter
4 ounces grated cheese
6 ounces cooked macaroni
¼ teaspoon salt, pepper, and mustard
Mix the corn flour to a smooth cream with a little of the milk.
Bring the rest of the milk to the boil separately, then add the corn flour cream to it.
Add the butter and then the cheese and boil for 3 minutes.
Put the cooked macaroni into the pot and stir in the seasonings (add tomatoes for taste if you wish).
Pour the whole mix into a buttered pie dish and bake in a moderate oven for 15 minutes.
Irish Shortbread Recipe - Yield, 20-24 squares.
8 oz creamy butter + extra for greasing, ideally Kerrygold® Irish Creamery Butter 454g
4 oz (½ cup) *caster sugar, plus extra for sprinkling the top.
*In the US, caster sugar is known as superfine sugar, baker's sugar, or bar sugar.
8 oz (1 cup) all-purpose flour, sifted, extra for dusting
4 ½ oz (1 cup) corn starch, sifted
1. Heat up the oven to 300°F. Grease a 9” x 13” baking tin with butter. Blend the butter and sugar in a food processor until pale and fluffy.
2. Add the sifted flour and corn starch and blend briefly, until thoroughly combined. Tip the mixture into the prepared baking tin and using floured hands, level the surface with a firm touch.
3. Pierce the surface liberally with a fork but keep the surface level. Bake for 50-60 minutes but keep an eye on the oven. A uniform light golden color is the rule of thumb. The trick is to not let it turn golden brown.
4. Remove the shortbread from the oven and sprinkle generously with sugar. Leave for 5 minutes before transferring onto a wire rack to cool.
5. To serve, arrange squares on a large plate and present it on the table to tempt guests. Shortbread also makes a perfect partner to most desserts.
Irish Boxty with Corned Beef Recipe
2 Pounds potatoes
2 Teaspoons kosher salt
½ Teaspoon freshly ground black pepper
1/3 cup all-purpose flour
1/4 cup whole milk
1 large egg
1 cup shredded, cooked corned beef
3 tablespoons unsalted butter
1 - Peel half the potatoes. Cut the peeled potatoes into 1-inch pieces. In a medium saucepan, cover half the potatoes with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and mash in a bowl.
2 - Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid as possible. Transfer the grated potatoes to the bowl with the mashed potatoes. Stir in the flour, milk, egg, 3/4 teaspoon salt, 1/2 teaspoon pepper and corned beef.
3 - Form the batter into 1/3-cup-sized patties.
4 - In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve. Makes about 10 cakes.
Guinness Beef and Onion Pot Pie Recipe - Makes 6 Servings
1.5 lbs beef chuck, cut into 1" cubes
2 tsp vegetable oil, such as canola or grapeseed oil
1 1/2 cups chopped yellow (cooking) onions, about 2 medium
2 large OR 3 medium-small carrots, roughly chopped into 10 cm wide pieces
2 medium garlic cloves, minced
1 tsp dried thyme, or 1 tbsp fresh thyme leaves
1 tsp dried parsley, or 2 tsp fresh chopped parsley leaves
1/2 tsp kosher salt, plus more for finishing seasoning
1/2 tsp fresh ground black pepper
1 1/2 cups Guinness or another stout beer
1 1/2 cups beef broth
2 tbsp corn starch
2 medium russet potatoes, peeled and thinly sliced (1/8" thick)
1/4 cup grated old cheddar cheese (white or orange will work)
1. Preheat oven to 375° F.
2. In a medium Dutch Oven or large sauce pan, heat vegetable oil over medium-high heat. Add beef and cook on all sides until browned. Remove from pot and set aside. Add onions and carrots. Season lightly with salt and pepper. Cook for 4-6 minutes until starting to soften. Add garlic, thyme and parsley. Cook for 1-2 minutes, until fragrant. Add beer and broth and return to a simmer.
3. Add cornstarch to a small bowl and slowly add 1-2 tbsp of the beer/broth mixture while whisking cornstarch the entire time. Once the cornstarch has about 1/4 cup of liquid in it and has dissolved, slowly whisk cornstarch mixture into the pot.
4. Return beef to the pot. Bring pot to a boil, boil for 1-3 minutes, and remove from heat.
5. Carefully, add beef mixture to either one ovenproof casserole dish or 6 single serving ovenproof dishes. Top with sliced potato pieces, grated cheese, and a sprinkling of salt and pepper.
6. Bake for 35-45 minutes, until tops are browning and potato slices are cooked through.
Recipe courtesy of My Kitchen Love.
Irish Pub Chicken and Sausage Recipe – Makes 6 Servings
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon red pepper flakes
3 pounds chicken drumsticks and thighs
1 pound sausage, about 5 links cut into 2” pieces
1 ½ pounds small red onions, (about 7) each cut into 6 wedges
4 cups broccoli florets
Step 1 – Preheat oven to 425°F.
Step 2 – Combine the oil, vinegar, salt, garlic powder, black pepper, and red pepper in a small bowl, whisk until well blended
Step 3 – Combine sausage, chicken and onions on a baking sheet. Drizzle with oil mixture; toss to coat. Spread on baking sheet in a single layer, chicken thighs skin side up.
Step 4 – Roast 30 minutes. Add broccoli to baking sheet; stir to coat broccoli with juices, turn sausage. Roast an additional 30 minutes or until broccoli starts to brown and chicken is thoroughly cooked to 165°F.
Donegal Oatcakes Recipe
1 1⁄2 cups stone-ground oatmeal
1 1⁄2 cups whole wheat flour, plus more for dusting
3 tablespoons unsalted butter or lard, cubed and chilled, plus butter for serving
1⁄2 teaspoon kosher salt
3⁄4 cup boiling water
Jam, for serving
Irish Pub Chicken Recipe - 4 servings
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
3 – 4 pounds boneless chicken breasts
5 carrots, sliced
2 parsnips, sliced (or use young turnips)
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
¾ cup Irish stout (Guinness, Murphy’s, etc.)
10 ounces sliced mushrooms
¾ cup frozen peas
1 – Heat oil in a large skillet over medium heat. Add onion and garlic. Cook and stir for 3 minutes or until tender. Remove to a small bowl.
2 – Add chicken to skillet in a single layer; cook over medium-high heat for about 6 minutes per side or until browned.
3 – Add onions and garlic from bowl, carrots, parsnips, thyme, salt and pepper to skillet. Add your favorite stout and bring to a boil over high heat. Reduce heat to low. Cover and simmer for 35 minutes.
4 – Add mushrooms and peas; cover and cook for 10 minutes. Remove lid and cook over medium heat 10 minutes or until sauce is slightly thickened and chicken is cooked thoroughly to 165 ℉.
Shepherd’s pie is essentially an Irish stew with a layer of mashed potatoes on top. This version of the classic Irish recipe adds Guinness Stout to the stew mixture.
2 tablespoons unsalted butter
1 yellow onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1 pound ground beef
Freshly ground black pepper
1/4 cup all-purpose flour
10 ounces Guinness Stout
1 cup beef broth
1 1/4 cups frozen peas
1 tablespoon chopped fresh thyme
Mashed Potato Ingredients:
3 large russet potatoes, peeled and cut into 1-inch cubes
4 ounces goat cheese, crumbled
1/3 cup sour cream
Freshly ground black pepper
2 tablespoons unsalted butter
1. Preheat the oven to 375°F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
2. Make the stew: In a large pot, melt the butter over medium heat. Add the onion, carrot and celery, and cook until tender, 7 to 9 minutes.
3. Stir in the garlic and cook until fragrant plus 1 minute more. Add the ground beef and use a wooden spoon to break it up. Sauté until the beef is fully cooked through, 7 to 9 minutes. Season the mixture with salt and pepper.
4. Sprinkle the flour evenly over the mixture and stir well to combine. Cook for 1 to 2 minutes over medium heat, stirring constantly.
5. Add the Guinness and beef broth to the pot and stir well to combine. Bring to a simmer over medium heat. Simmer until sauce is slightly thickened, 6 to 8 minutes.
6. Stir in the peas and thyme. Pour the mixture into the prepared casserole dish. Set aside.
7. Make the mashed potato topping: Place the potatoes in a medium pot and cover with water by at least 1 inch. Bring to a boil over medium-high heat and cook until fork tender, 17 to 20 minutes.
8. Drain the potatoes and return them to the pot. Add the goat cheese and sour cream, then use a potato masher to mash the potatoes until light and fluffy. Season with salt and pepper.
9. Dollop the mashed potatoes on top of the beef filling and spread into an even layer. Arrange small pieces of butter on top of the potatoes.
10. Bake until the filling is hot and bubbly, and the potatoes are golden and crisp on the surface, 30 to 35 minutes. Serve immediately.
Fried Cabbage with Bacon - Irish Recipe
Easy Peasy Vegetable Side Dish – Approximately 20-minute cook time. Serves 4.
4 slices thick bacon, cut into ½-inch pieces
1 small yellow onion, diced
1 small head green cabbage, cored and chopped into 1-inch pieces
2 tsp. light brown sugar
Fresh ground black pepper
Freshly chopped parsley leaves, for serving
In a large heavy-bottomed skillet, cook bacon until crisp, about 5 to 7 minutes. Using a slotted spoon, remove bacon to a paper towel–lined plate, leaving the drippings in the skillet.
Add onion to the skillet and increase heat to medium-high. Cook until translucent, about 2 minutes. Add cabbage and brown sugar. Season with salt and pepper. Cook, stirring occasionally, until cabbage is just tender, about 5 minutes.
Return bacon to the skillet and toss to combine. Cook 1 minute to heat through. Top with parsley and serve hot.
The following three Irish recipes are from our Famous Irish Recipe Tea Towel
35ml of Irish whiskey (approx. 1 1/4 fluid ounces)
2 teaspoons brown sugar
freshly brewed coffee
lightly whipped cream
warm the glass you intend using with hot water
empty the water filled glass
add the sugar and Irish whiskey
add the hot coffee to within 1 inch of the brim of the glass and stir until the sugar is dissolved
slowly pour the cream over the top of the coffee
do not stir the cream into the coffee
1 1/2kg neck or shoulder of lamb
bouquet of parsley, thyme and bayleaf
3 large onions, finely chopped
salt and freshly ground black pepper
3 - 4 carrots, chopped into bite sized pieces
1 leek, chopped into bite sized pieces
1 small turnip, chopped into bite sized pieces
some small potatoes, peeled and quartered
75 - 100g cabbage, shredded finely chopped parsley
remove the meat from the bone, trim off all the fat and cut into cubes, keep the bones.
place the meat in a pot, cover with cold salted water, bring to the boil, drain and rinse the lamb.
in a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip and cover with water. simmer gently for one hour, skim off the foam as it rises, (this is very important for the final flavour and appearance of the stew.) add the potatoes and continue cooking for 25 minutes. for the last 5 minutes add in the cabbage. when the meat and vegetables are cooked remove the bones and bouquet of herbs. stir in the chopped parsley.
Irish Soda Bread
4 cups flour
1 tbsp sugar
1 tsp salt
1 tsp baking soda
4 tbsp butter
1 cup currants or raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
mix flour, sugar, baking soda, baking powder and salt, add raisins, stir in eggs and butter, add buttermilk
mix dough with hands until well combined, divide dough into 4 greased pie pans. bake 40 minutes at 350 degrees.
Irish Soda Bread
3 ½ cups flour
1 1/3 cup buttermilk
2/3 cup sugar
2 eggs, beaten
1 tsp. salt
4 tbsp. melted butter
1 tps. baking soda
½ tsp. vanilla
1 tsp. baking powder
1 tbsp. caraway seeds
1 ½ cup raisins - optional
Mix dry ingredients.
Mix liquid ingredients.
Mix together until well blended.
Grease and flour Irish Soda Bread baking dish.
Bake a 350 degrees for 50 – 60 minutes.
Leprechaun Bait Recipe.
Recipe type: Dessert
Prep time: 10 mins
Total time: 10 mins
St. Patrick's day leprechaun bait chex party mix! This would be a really great treat for teacher gifts/parties for your kids' school, party favors, a snack, or dessert!
•7 cups Rice Chex
•1 cup Lucky Charms cereal (they also sell this Limited Edition version with green and gold marshmallows)
•1 cup crushed pretzels
•1 11.4-ounce bag dark chocolate mint M&Ms
•1 11-ounce bag white chocolate chips or melting discs
•¾ cup of JUST the marshmallows from Lucky Charms
1.In a large bowl combine Rice Chex, 1 cup of Lucky Charms, pretzels and M&Ms.
2.In a heat-safe bowl, melt the chocolate chips in the microwave for 30 seconds on 50% power. Stir and repeat until the chips are completely melted.
3.Pour the melted white chocolate over the cereal mixture.
4.Stir carefully to combine, as to not crush the Rice Chex.
5.Stir until the mixture is completely coated with the white chocolate. Sprinkle with the ¾ cup of Lucky Charms marshmallows.
6.Pour mixture onto wax paper or parchment paper to dry and spread it out.
7.Allow to set until white chocolate has hardened (about 45 minutes) and then break up into pieces.
8.Store in an air-tight container.
Irish Coffee recipe - traditional
This creative version of coffee was first served by Joe Sheridan to some American tourists one dismal winter night in 1942 after they had landed at Shannon Airport in Co. Clare, Ireland. To help cut the chill, Sheridan added Irish whiskey, sugar and cream to the passengers' coffee and Irish coffee was born.
This after dinner drink is prepared by warming, but not boiling, 2 2/3 ounces of black coffee, 1 1/3 ounce Irish whiskey and 1 teaspoon of brown sugar that is stirred until it is dissolved; note that the sugar is essential for the next ingredient, the cream, to float. Pour the mixture into an Irish coffee glass and carefully pour thick cream over the back of a spoon. The layer of cream will float on top of the coffee and you will build the layer of cream above the rim of the Irish coffee glass. Do not stir the cream into the beverage as you will sip the cocktail through the cream.
Dublin Coddle recipe, from A NEW TASTE OF IRELAND
This is a traditional dish eaten by families who lived for generations in Dublin and who treat the city as their local village.
1 pound onions
6 slices Irish bacon
1 pound Irish sausages
salt and pepper
1 cup water
Skin and slice the onions. Put them into a saucepan with the bacon and sausages. Season and add water. Lay waxed paper on top. Cover with tight lid. Simmer gently for half an hour. Always wash it down with jugs of Irish stout. Serves 6.
Blarney Stones recipe, from A NEW TASTE OF IRELAND
3 cups oats, uncooked 1 cup firmly packed brown sugar
1 cup all-purpose flour ½ cup granulated sugar
1 teaspoon salt 1 egg
½ teaspoon baking soda ¼ cup water
¾ cup vegetable shortening 1 teaspoon vanilla
½ cup chopped nuts
In a medium bowl, combine oats, flour, salt and soda. In large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients, mix well and add nuts. Drop by rounded teaspoonfuls onto greased cookie sheet and bake in preheated 350 degree oven for 12 -15 minutes. Makes 5 dozen cookies.
Colcannon recipe, very Irish, and always served at Hallow's Eve, from A NEW TASTE OF IRELAND
A miniature ring, coin, etc. are wrapped in paper and dropped into the mixture. Those receiving same have fortunes forecast--ring=marriage; button=bachelor, etc.
1 1/2 pounds potatoes
1 1/2 cups milk
1 1/2 cups boiled green cabbage
1 tablespoon butter
1 tablespoon chopped parsley pepper and salt
Boil potatoes. Mash. Add boiling milk, and scalded, chopped scallions. Beat until fluffy. Toss cooked cabbage, finely chopped, gently in melted butter. Add to potatoes and parsley. Fold well. Season. Makes 6-8 servings. Blarney Stones 3 cups oats, uncooked 1 cup firmly packed brown sugar 1 cup all-purpose flour ½ cup granulated sugar 1 teaspoon salt 1 egg ½ teaspoon baking soda ¼ cup water ¾ cup vegetable shortening 1 teaspoon vanilla ½ cup chopped nuts In a medium bowl, combine oats, flour, salt and soda. In large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients, mix well and add nuts. Drop by rounded teaspoonfuls onto greased cookie sheet and bake in preheated 350 degree oven for 12 -15 minutes. Makes 5 dozen cookies. Dublin Coddle This is a traditional dish eaten by families who lived for generations in Dublin and who treat the city as their local village. 1 pound onions 6 slices Irish bacon 1 pound Irish sausages salt and pepper 1 cup water Skin and slice the onions. Put them into a saucepan with the bacon and sausages. Season and add water. Lay waxed paper on top. Cover with tight lid. Simmer gently for half an hour. Always wash it down with jugs of Irish stout. Serves 6. Irish
Whiskey Spice Cake recipe, from A NEW TASTE OF IRELAND
½ cup butter, softened
½ teaspoon salt
1 cup packed light-brown sugar
1 teaspoon cinnamon
½ teaspoon vanilla
¼ teaspoon ginger
1 teaspoon Irish whiskey
¼ teaspoon cloves
¼ teaspoon nutmeg
1 1/3 cups all-purpose flour
¼ cup strong coffee
1 ½ teaspoons double-acting baking powder
1/3 cup undiluted evaporated milk
Cream butter, sugar and flavorings until light. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients alternately with milk and coffee, beating until smooth. Pour into a 9 x 9 x 2 inch pan lined on the bottom with waxed paper. Bake in moderate oven (350 degrees) for 25 to 35 minutes. Cool and frost with Irish Coffee Frosting.
Irish Coffee Frosting
Cream 1/3 cup butter. Add a dash of salt and ½ teaspoon vanilla. Gradually beat in 2 ½ cups sifted confectioners sugar, 2 teaspoons Irish whiskey and enough strong coffee (about 2 tablespoons) for spreading consistency. Frosts two 8” layers.
Pork, Guinness, and potato pie recipe, from Guinness, An Official Celebration.
A good-looking dish featuring layers of meat, root vegetables, and sliced potatoes braised in herb-infused Guinness and served with sautéed apples.
Preparation time: 20 minutes - Cooking time: 1 3/4 hours - Serves: 4
Ingredients: Vegetable oil, for oiling 2 large waxy potatoes, peeled and finely sliced.
1 lb. pork tenderloin
1 large onion, finely sliced into rings
3 large carrots, peeled and finely sliced lengthwise
1 heaping tablespoon mixed finely chopped sage and parsley
1 1/2 cups draught Guinness
2/3 cup vegetable stock
1 tablespoon Dijon mustard
salt and pepper
1 large Bramley cooking apple
2 tablespoons butter
1 heaping tablespoon brown sugar
pinch of ground cinnamon
step 1: Lightly oil a rectangular baking dish about 4 inches deep - a large pâté dish is ideal. Place overlapping slices of potato around the sides and base of the dish to cover. With a very sharp knife, cut the tenderloin in half and then slice each half lengthwise as thinly as possible. Divide the slices into 3 batches and lay a third of the slices over the potato slices in the base. Cover the pork with onion rings and then long, thin strips of carrot. Season well with salt and pepper and sprinkle some of the herbs over the carrot strips. Repeat with 2 more layers of the potato slices, tenderloin slices, onion rings, and carrot strips, seasoning after each layer as before. Finish with a final layer of potato slices, which should bring the contents nearly to the top of the dish.
step 2: Mix the Guinness with the stock and the mustard in a saucepan and warm gently. Season well with salt and pepper. Bring to a rolling boil and continue to boil until reduced by half and you have a thick, textured sauce.
step 3: Pour the sauce over the pork and vegetables in the baking dish. Cover and bake in a preheated oven 350° F, for 45 minutes, then remove the lid and bake an additional 55 minutes until the top is well browned.
step 4: Meanwhile, if making the topping, peel, core, and slice the apple. Melt the butter in a small skillet, and when it begins to bubble, slide in the apple slices. Sprinkle with the sugar and cinnamon and cook for about 1 minute on each side until just crisp.
step 5: Serve the pie in hearty slices, topped with a row of the apple slices is desired.
Guinness Honeycomb Ice Cream recipe, from Guinness, An Official Celebration.
Preparation time: 30 minutes, plus freezing - Cooking time: 15 – 25 minutes- Serves 4
6 egg yolks
½ cup light brown sugar
1 ¼ cups light cream
2/3 cup draught Guinness
2 x 1 ½ oz chocolate-covered honeycomb bars, chopped (Cadbury’s Crunchie Bars)
Step 1: Put the egg yolks and sugar in a large heatproof bowl set over a saucepan of simmering water, making sure that the base of the bowl doesn’t touch the water. Stir until the sugar has dissolved, then remove from the heat.
Step 2: Heat the cream and Guinness in a nonstick saucepan to just below the boiling point – don’t worry if the mixture looks slightly curdled at this point. Pour over the egg yolk and sugar mixture, beating well with a balloon whisk.
Step 3: Return the mixture to the nonstick pan and cook over the lowest possible heat, stirring constantly, until the custard starts to thicken and coats the back of the spoon. This will take at least 10 minutes and up to 20 minutes.
Step 4: Pour the mixture back into the heatproof bowl and allow to cool completely, then stir in the chopped chocolate-covered honeycomb bars. Turn the ice cream into a shallow plastic container and freeze for 2 hours, then remove it from the freezer and stir well. Return to the freezer until completely frozen.
Step 5: Remove the ice cream from the freezer and leave at room temperature for a few minutes to soften slightly before serving.
Irish rarebit recipe, from Guinness, An Official Celebration.
Cheese on toast is everybody's favorite, and this version has a real bite!
Preparation time - 5 minutes, Cooking time - 10 minutes, Serves 4
3 tablespoons draught Guinness
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon English powdered mustard
good pinch of cayenne pepper
1 free-range egg, beaten
2 cups grated mature Irish cheddar cheese
4 slices of good rustic bread
paprika, for dusting
mixed salad leaves or watercress, to serve
Step 1: Put the Guinness, Worcestershire sauce, mustards and cayenne pepper
in a saucepan and bring to a simmer, stirring to dissolve any lumps. Remove
the pan from the heat. Stir in the egg and cheese together, a little at a
time, until you have the consistency of thick oatmeal.
Step 2: Toast the bread slices lightly on one side under a preheated medium
broiler. Spoon and then spread the cheese mixture over the untoasted sides.
Dust lightly with paprika.
Step 3: Return the rarebits to the broiler and cook until the cheese in
bubbling and flecked golden brown. Serve each slice topped with a handful
of mixed salad leaves or watercress.
Aunt Joan’s Colcannon recipe, from The Little Big Book of Ireland.
Trust me, this mashed-potato-plus dish does not use precision. When Aunt Joan, gave me this recipe, I continually pressed her with questions like, “well, how much water?” And “What do you mean, ‘Not too much’?” and “can you give me any idea how long will it take?” It doesn’t matter. Colcannon it easy to make, and while it remains practically unknown, it is surprisingly tasty. Everyone always likes it.
1 head cabbage (a nice size one)
5-6 potatoes (the kind that are best boiled: new potatoes, round red, white, or long whites) peeled (as Aunt Joan instructed) or unpeeled (as I like them)
1 bunch scallions
Lots of butter (at least a stick)
Salt and pepper, to taste
Wash and cut the cabbage and potatoes into chunks. Wash and chop the scallions. Put all into a large pot, add about 1” of water (“not much, but watch it”), and boil. When the potatoes are fork-tender (check at 20 minutes and then every 5 minutes), remove from the heat and mash. Add butter, salt and pepper to taste. Serve in a bowl, topped with more butter and freshly ground pepper to taste. Yield 4 – 6 servings.
Irish Stew recipe, from The Little Big Book of Ireland.
4 tablespoons cooking oil, salt & freshly ground pepper
2 pounds rack or shoulder of lamb, cut into 1-inch cubes.
3 onions, chopped 2 leeks, washed & chopped
2 celery stalks, cut into ½-inch pieces
3 potatoes cut into 1-inch cubes
2 carrots, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups lamb stock (or cold water, red wine, stout
or even beef stock, or any combination of these)
1 10-ounce package frozen peas
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 small sprig rosemary
1. Heat the oil in large pot or Dutch oven over medium-high heat. Sprinkle the meat with salt and pepper and place in the pot, sautéing until brown on all sides, about 5 minutes. Using a slotted spoon, remove the meat.
2. Reduce the heat to medium and add the onions, leeks, celery, potatoes, carrots and garlic to the oil and drippings, stirring for about 2 minutes.
3. Add the flour, stirring constantly for 1 minute, then stir in the stock (or wine, water, what have you), peas, parsley, thyme, and rosemary. Return the lamb to the pot. Bring the stew to a boil, and then reduce the heat and cover.
Simmer for about 1 ½ to 2 hours, until the meat is tender.
Yield 4 to 6 servings.
Serve with brown bread and your choice of stout or wine.
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