A to Z Recipes
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~ 03-07-2004 ~ |
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IN TODAY'S ISSUE:
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Publisher's Desk...
Welcome to the A to Z Recipes Newsletter theme issue, a salute to Saint Patrick, the patron saint of Ireland. I believe you will get some ideas on how some of us in the a2z family intend to dine on St. Patrick’s Day this year. We have some fun lore and lots of great recipes that many of you have been kind enough to share. Yes, I have some St. Patty blarney for you, as well! I would like to thank all of you who participated in this issue. I believe you will enjoy what has been gathered.
Now, many of us are NOT Irish. And, most of us are NOT from Ireland. If you ARE Irish, or ARE from Ireland, please accept this newsletter as a tribute to your patron saint. It is not intended to be, nor should it be taken as, a statement of any expertise in things Irish. I have had a cup full of blarney already about how inappropriate the title of the theme, St. Patty’s Day, is. This is an informal gathering here of recipe collectors. If you wish to critique the political acceptability of such things, perhaps you should relax and realize you’ve entered the wrong building, my friend. In this house, we intend to have some fun. That’s what every issue, and in particular this theme issue, is all about.
"It is a requirement that items sent for posting NOT be from other newsletters."
(To see web version of newsletter click
here.)
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself. Enjoy!
Irish Proverbs
Note: Some of these are really deep. All of them are interesting.
A friend's eye is a good mirror.
A hen is heavy when carried far.
A hound's food is in its legs.
A lock is better than suspicion.
A silent mouth is melodious.
A trade not properly learned is an enemy.
Age is honorable and youth is noble.
As the big hound is, so will the pup be.
Be neither intimate nor distant with the clergy.
Both your friend and your enemy think you will never die.
Even a small thorn causes festering.
Good as drink is, it ends in thirst.
He who comes with a story to you brings two away from you.
He who gets a name for early rising can stay in bed until midday.
If you do not sow in the spring you will not reap in the autumn.
If you want to be criticized, marry.
Instinct is stronger than upbringing.
It is a bad hen that does not scratch herself.
It is a long road that has no turning.
It is better to exist unknown to the law.
It is not a secret if it is known by three people.
It is sweet to drink but bitter to pay for.
It is the good horse that draws its own cart.
It is the quiet pigs that eat the meal.
It takes time to build castles. Rome wan not built in a day.
It's not a matter of upper and lower class but of being up a while and down a while.
Lack of resource has hanged many a person.
Listen to the sound of the river and you will get a trout.
May you have a bright future - as the chimney sweep said to his son.
Mere words do not feed the friars.
Nature breaks through the eyes of the cat.
Necessity is the mother of invention.
Necessity knows no law.
Need teaches a plan.
Patience is poultice for all wounds.
People live in each other's shelter.
Put silk on a goat, and it's still a goat.
Quiet people are well able to look after themselves.
The day will come when the cow will have use for her tail.
The hole is more honorable than the patch.
The light heart lives long.
The man with the boots does not mind where he places his foot.
The mills of God grind slowly but they grind finely.
The raggy colt often made a powerful horse.
The smallest thing outlives the human being.
The wearer best knows where the shoe pinches.
The well fed does not understand the lean.
The work praises the man.
The world would not make a racehorse of a donkey.
There is hope from the sea, but none from the grave.
There is no fireside like your own fireside.
There is no luck except where there is discipline.
There is no need like the lack of a friend.
There is no strength without unity.
Thirst is the end of drinking and sorrow is the end of drunkenness.
Three diseases without shame: Love, itch and thirst.
Time is a great story teller.
Two shorten the road.
Two thirds of the work is the semblance.
Walk straight, my son - as the old crab said to the young crab.
When a twig grows hard it is difficult to twist it. Every beginning is weak.
When fire is applied to a stone it cracks.
When the apple is ripe it will fall.
When the drop (drink) is inside, the sense is outside.
When the liquor was gone the fun was gone.
Wine divulges truth.
You cannot make a silk purse out of a sow's ear.
You must live with a person to know a person. If you want to know me, come and live with me.
Youth does not mind where it sets its foot.
Youth sheds many a skin. The steed (horse) does not retain its speed forever.
You've got to do your own growing, no matter how tall your grandfather was.
St. Patrick of Ireland
Patrick, the patron saint of Ireland wasn't actually Irish, he was born around 373 A.D. in either Scotland, near the town of Dumbarton, or in Roman Britain.
Little is known about St. Patrick, including his birth and death dates. March 17 is traditionally considered to be one of the two, although there is no documentation to corroborate this.
As a teen, Patrick was enslaved in Ireland and he returned there later in life as a missionary.
There were never any snakes -- or other reptiles for that matter -- in Ireland for St. Patrick to chase out.
St. Patrick predates the Roman Catholic Church, and was considered a "saint'' before the Roman church created its list of saints and included him in it.
Patrick's real name is believed to be Maewyn Succat. He adopted the name Patrick, or Patricus, after he became a priest.
Patrick was kidnapped by pirates at the age of 16 and sold into slavery in Ireland. During the 6 years he spent in captivity, he began to have religious visions, and found strength in his faith. He finally escaped and went to France, where he became a priest and later a bishop.
Legend has it that Saint Patrick drove all the snakes out of Ireland -- that they all went into the sea and drowned. We know this isn't technically true. The basis of this legend probably lies in the origin of the snake as a pagan symbol. The legend tells the figurative tale of St. Patrick's driving paganism out of Ireland.
The phrase "Erin Go Braugh" means Ireland Forever!
The Shamrock (traditional spelling: seamróg, meaning summer plant) is a three-leafed clover that grows in Ireland. A common image in Celtic artwork, the shamrock is found on Irish medieval tombs and on old copper coins, known as St. Patrick's money. The plant is also reputed to have mystic, even prophetic powers-- for instance the leaves are said to stand upright to warn of an approaching storm.
Legend has it that St. Patrick used the shamrock in the fifth century to symbolize the divine nature of the trinity when he introduced Christianity to Ireland.
The seamróg is a big part of Irish history, as the Shamrock was used as an emblem by the Irish Volunteers in the era of Grattan's Parliament in the 1770's, The Act of Union. When it became an emblem of rebellion in the 19th century, Queen Victoria made wearing a seamrog by member's of her regiments punishable by death by hanging. It was during this dark time that the phrase "the Wearing of the Green" began. Today the seamróg joins the English Rose and the Scottish Thistle on the British flag and is an integral part of Saint Patrick's Day celebrations.
"The Wearing of the Green" also symbolizes the birth of springtime. Irish legend states that green clothes attract faeries and aid crops.
Finding a four-leaf clover (that's double the good luck it usually is).
Wearing green. (School children have started a little tradition of their own -- they pinch classmates who don't wear green on this holiday).
Kissing the blarney stone.
(Various internet sources)
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
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NOTE:
Five Ingredients Or Less Recipes
I believe this is a GREAT theme topic, don't you? I had been toying with the idea and then Mary from Nashville, TN solidified things for me when she sent me a slew of great recipes compiled when her local group had their theme of using 5 ingredients or less. Yes, we all enjoy preparing those more complex recipes and serving up something unique (if not spectacular!) to our family and friends. However, there is much to be said in "less is best". Do you have a recipe or two that require 5 ingredients or less to prepare? You know...the ones you rely on when time (or money) is at a minimum and hunger is high? How about that recipe that is so simple ingredient-wise but produces such fabulous results? Please share them with us in what could be a superb theme issue. Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for April's theme issue is Friday, March 26th.
Theme recipes must have subject: "Five Ingredients Or Less Recipes" and will be posted on Sunday, April 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
WHY IT'S GREAT TO BE IRISH . . .
All shared O'Pat, Auburn, WA
The Errand
McQuillan walked into a bar and ordered martini after martini, each time removing the olives and placing them in a jar. When the jar was filled with olives and all the drinks consumed, the Irishman started to leave.
"S' cuse me", said a customer, who was puzzled over what McQuillan had done, "what was that all about?"
"Nothin', said the Irishman, "my wife just sent me out for a jar of olives!"
The Lost Luggage
An Irishman arrived at J.F.K. Airport and wandered around the terminal with tears streaming down his cheeks. An airline employee asked him if he was already homesick.
"No," replied the Irishman. "I've lost all me luggage!"
"How'd that happen?"
"The cork fell out!" said the Irishman.
Water to Wine
An Irish priest is driving down to New York and gets stopped for speeding in Connecticut. The state trooper smells alcohol on the priest's breath and then sees an empty wine bottle on the floor of the car.
He says, "Sir, have you been drinking?"
"Just water," says the priest.
The trooper says, "Then why do I smell wine?"
The priest looks at the bottle and says, "Good Lord! He's done it again!"
The Brothel
Two Irishmen were sitting in a pub having beer and watching the brothel across the street. They saw a Baptist minister walk into the brothel, and one of them said, "Aye, 'tis a shame to see a man of the cloth goin' bad."
Then they saw a rabbi enter the brothel, and the other Irishman said, "Aye, 'tis a shame to see that the Jews are fallin' victim to temptation."
Then they saw a catholic priest enter the brothel, and one of the Irishmen said, "What a terrible pity...one of the girls must be quite ill."
Two Irishmen, Patrick & Michael, were adrift in a lifeboat following a dramatic escape from a burning freighter. While rummaging through the boat's provisions, Patrick stumbled across an old lamp.
Secretly hoping that a genie would appear, he rubbed the lamp vigorously.
To the amazement of Patrick, a genie came forth. This particular genie, however, stated that he could only deliver one wish, not the standard three.
Without giving much thought to the matter, Patrick blurted out, "Make the entire ocean into Guinness Beer!"
The genie clapped his hands with a deafening crash, and immediately the entire sea turned into the finest brew ever sampled by mortals.
Simultaneously, the genie vanished.
Only the gentle lapping of Guinness on the hull broke the stillness as the two men considered their circumstances. Michael looked disgustedly at Patrick whose wish had been granted.
After a long, tension-filled moment, he spoke:
"Nice going Patrick! Now we're going to have to pee in the boat!
The Fall
Murphy was staggering home with a pint of booze in his back pocket when he slipped and fell heavily. Struggling to his feet, he felt something wet
running down his leg.
"Please Lord," he implored, "let it be blood!!"
An Irishman had been drinking at a pub all night. The bartender finally said that the bar was closing. So, the Irishman stood up to leave fell flat on his
face. He tried to stand one more time; same result. He figured he'll crawl outside and get some fresh air and maybe that will sober him up.
Once outside, he stood up and fell on his face again. So he decided to crawl the four blocks home. Again, he fell flat on his face. He crawled through the door and into his bedroom.
When he reached his bed he tried one more time to stand up. This time he managed to pull himself upright, but he quickly fell right into the bed and is sound asleep as soon as his head hit the pillow.
He was awakened the next morning to his wife standing over him, shouting, "SO YOU'VE BEEN DRINKING AGAIN!"
Putting on an innocent look, and intent on bluffing it out he said, "What makes you say that?"
"The pub just called; you left your wheelchair there again
Shared by O’Jean, Syracuse, NY
An elderly Irish woman goes to the doctor and
asks his help to revive her husband's sex drive.
"What about trying Viagra?" asks the doctor.
"Not a chance," says Mrs. Murphy. "He won't even take an aspirin for a headache."
"No problem," replies the doctor. "Drop it into his
coffee and he won't even taste it. Try it and then call
me in a week to let me know how things go."
A week later, Mrs. Murphy calls the doctor and
he inquired as to how things went.
"Oh, faith and bejaysus and begorrah,
it was terrible doctor!"
"What happened?" asked the doctor.
"Well, I did as you advised and slipped the
Viagra into his coffee. The effect was immediate.
He jumped straight up, with a gleam in his eye
and with his pants bulging fiercely! He swept the cutlery
off the table, at the same time ripping my clothes
and then proceeded to make wild, mad,
passionate love to me on the tabletop.
It was TERRIBLE!"
"What was 'terrible'"" said the doctor. "Was the sex not Good?" "
Oh no, doctor, the sex was the best I've had in 25 years, but I'll
never be able to show my face in Starbucks again.
Shared by O'Linda, CA
Paddy and Paddy, two Irishmen, went out one day and each bought a
pig. When they got home, Paddy turned to Paddy and said, "Paddy,
me ol'mate, how are we going to tell who owns which Fookin' Pig?"
Paddy says, "Well Paddy, I'll cut one of te ears off my Fookin
Pig, and ten we can tell them apart." "Ah, dat id be grand," says
Paddy.
This worked fine until a couple of weeks later, when Paddy
stormed into the house. "Paddy" he said, "Your Fookin Pig has
chewed the ear off my Fookin Pig. Now we got two fookin pigs with
one ear each. How are we going to tell who owns which fookin
pig.?" "Well Paddy," says Paddy,"I'll cut ta other ear off my
fookin pig. Ten we'll ave two fookin pigs and only one of them
will avan ear". "Ah tat'd be grand" says Paddy.
Again, this worked fine until a couple of weeks later, when Paddy
again stormed into the house. "Paddy", he said, "Your fookin pig
has chewed the other ear offa my fookin pig!!!." "Now, we got two
fookin pigs with no fookin ears!!!. How we gonna tell who owns
which fookin pig?" "Ah, dis is serious, Paddy" said Paddy. " I'll
tell ya what I'll do. I'll cut de tail offa my fookin pig. Den
we'll av two fookin pigs with no fookin ears and only one fookin
tail." "Ah tat'd be grand" says Paddy.
Another couple of weeks went by and..........you guessed it,
Paddy stormed into the house once more. "PADDY," shouted Paddy,
"YOUR FOOKIN PIG HAS CHEWED THE FOOKIN TAIL OFFA MY FOOKIN PIG,
AND NOW WE GOT TWO FOOKIN PIGS WITH NO FOOKIN EARS AND NO FOOKIN
TAILS!!!!!!!!!!!!!!. HOW DE FOOK ARE WE GONNA FOOKIN TELL 'EM
APART!!!!!!!!!!!!!!!!!!!!!"
"Ah, Fook it" says Paddy, "how's about you have the black one,
and I'll have the white one"
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STEAK WITH IRISH WHISKEY AND TARRAGON
~Shared by Pat Collins, Hahnville, LA
The recipes that follow are from 3 cookbooks from Ireland called "Simply Delicious" by Darina Allen.
This is a quick and easy sauce for steak. Most people usually have a drop of the "hard stuff" hidden in the cupboard, so use a little drop for this!
4 well-hung sirloin or fillet steaks
Cut the clove of garlic in half and rub the cut side over the steaks. Crush
the garlic and reserve for the sauce. Season the steaks with freshly ground
pepper and drizzle over a little olive oil.
Just before serving, heat a heavy pan. Season the steaks with salt and
cook to your taste. Remove to a plate. Deglaze the pan with whiskey and
allow to flame; as the flames die away, add the crushed garlic, stock, cream and
tarragon. Bring to the boil and simmer for a few minutes until the sauce
tastes really good and light and lightly coats the bottom of a spoon.
Put the steaks on to 4 warm plates. Pour any escaped juices into the sauce,
taste, correct the seasoning, spoon over the steaks and serve immediately.
Variation: 4 ounces of sauteed mushrooms may be added to the sauce at the end.
Serves 4
BALLYMALOE IRISH STEW
~Shared by Pat Collins, Hahnville, LA
1.35 kg (2 1/2-3 pounds mutton or lamb chops (gigot or rack chops) not less than 2.5 cm (l inch) thick
Garnish: 1 tablespoon freshly-chopped parsley
Preheat the oven to 180 degrees/ 350 degrees/ regulo 4
Cut the chops in half and trim off some of the excess fat. Set aside.
Render down the fat on a gentle heat in a heavy pan (discard the rendered
pieces).
Peel the onions and scrape or thinly peel the carrots (if they are young
leave some of the green stalk on the onion and carrot). Cut the carrots
into large chunks, or if they are young leave them whole. If the onions are
large, cut
them small; if they are small they are best left whole.
Toss the meat in the hot fat in the pan until it is slightly brown. Transfer
the meat into a casserole, then quickly toss the onions and the carrots in
the fat. Build the meat, carrots and the onions up in layers in the casserole,
carefully season each layer with freshly-ground pepper and salt. De-glaze
the pan with the mutton stock and pour into the casserole. Peel the potatoes
and lay them on top of the casserole, so they will steam while the stew cooks.
Season the potatoes. Add a sprig of thyme, bring to the boil on top of the
stove, cover and transfer to a moderate oven or allow to simmer on top of
the stove until the stew is cooked, 1 to 1 1/2 hours approx., depending on
whether the stew is being made with lamb or mutton.
When the stew is cooked, pour off the cooking liquid, degrease and reheat in
another saucepan. Slightly thicken it with a little roux if you like.
Check the seasoning, then add chopped parsley and chives and pour it back over the
stew. Bring it back up to boiling point and serve from the pot or in a large pottery dish.
Serves 4-6
BALNAMOON SKINK
~Submitted by Larry Holmes, Ontario, Canada
2 ½- to 3-pound chicken
Wash chicken well inside and out. Combine chicken, water, salt and pepper
in Dutch oven. Cover; bring to a boil over moderate heat. Skim any scum
from surface. Reduce heat to low; cook 1 hour.
Clean and cube celery root. Add celery root, leek and carrot to soup; cook
15 minutes. Remove chicken; cool slightly. Skin; remove from bones;
dice. Return chicken to soup. Add parsley, peas and mace; simmer 8 to 10
minutes.
Beat egg yolks and cream together well in small bowl. Add some of soup to
cream mixture; beat well. Add slowly to soup, mixing well. Cook over very
low heat 3 minutes. Ladle soup into serving bowls. Sprinkle each bowl with
some shredded lettuce.
PORK CISTE
~Submitted by Larry Holmes, Ontario, Canada
Pastry Crust:
Pork & Apple Filling:
Prepare pastry: Combine flour and salt, mixing well. Cut in lard until
mixture resembles coarse meal. Add water a tablespoon at a time, while
stirring with a fork, just until mixture holds together. Form into a ball.
Cover with plastic wrap; refrigerate.
Brown pork in large saucepan over moderate heat, stirring frequently. Add
water, onion, sage and salt; mix well. Cover; simmer over low heat 30
minutes or until meat is tender.
Combine milk and flour; stir to form smooth mixture. Add to pork mixture
in saucepan, stirring constantly to prevent lumps from forming. Cook over
low heat until thickened and bubbly. Pour ½ of pork mixture into a 1
½-quart lightly greased casserole. Top with apples; sprinkle with sugar.
Add remaining pork mixture.
Roll pastry crust: turn out dough onto lightly floured board; roll to fit
casserole dish. Place over meat mixture. Turn under small margin of pastry
around edge of casserole; crimp edge. Cut several steam vents in pastry.
Beat egg yolk and milk together; brush crust will with egg wash. Bake at
450° F 10 minutes. Reduce heat to 350° F. Bake 25 minutes more. Serve
hot.
CORNED BEEF
Shared by Pat in the High Sierras, CA
My husband makes this Corned Beef and take my word for it, and not because I am Irish either, it is delicious!
3 to 4 lb. corned beef brisket
Place brisket in boiling water to cover. Add pickling spice and simmer
2 1/2 to 3 hours until tender. DO NOT over cook. Place in baking pan
and cover surface of beef lightly with mustard. Let stand 10 minutes
until mustard penetrates. Spread jelly over brisket and sprinkle with
sesame seeds. Bake at 375 degrees 15 to 20 minutes.
Note: Can also be cooked in crockpot on LOW for 7 to 8 hours.
GLAZED CORNED BEEF
~Submitted by: Rosemarie, Kansas City, MO
Here are two of our very favorites for St. Patrick's Day. Think this corned beef is one of the best we have ever tasted.
1 bay leaf
Combine all ingredients except Glaze and corned beef in a crock pot.
Place corned beef in, fat side up. Cover and cook on Low for 10-12 hours or on High for 5-6 hours until fork tender.
Remove corned beef from broth.
About 30 minutes before serving, place corned beef on a heat proof serving platter. Prepare Glaze and spoon over top. Bake at 375 for 20-30 minutes, basting occasionally.
Serves 8-10
Glaze
3 T frozen orange juice concentrate, thawed
Mix together and until smooth and blended.
And to go with --
COLCANNON
1 lb. cabbage, cored and shredded
In separate saucepans, cook the cabbage and potatoes in boiling salted water until tender, 12 to 15 minutes. Drain the cabbage and chop. Drain the potatoes and mash.
Meanwhile, in a large saucepan combine the leeks and milk and cook over medium heat until the leeks are tender, 8-10 minutes
Add the potatoes, salt, pepper and mace to the leeks and milk and stir over low heat until blended. Add the cabbage and 8 T butter and stir again to consistency of mashed potatoes. Dot with remaining 2 T butter cut in small pieces. Serve at once. Serves 4-6
A note from Maggie---If the two above recipes look familiar to you, it is because someone "lifted" them from a (previous, in another newsletter) posting that Rosemarie made. They submitted them to other publications (without proper credit, of course, and included Rosemarie's personal notes). What a shame to have to steal! Because they were intended for this theme - even though they were also sent to another publication - I posted them, even though I do not normally post materials from other publications.
TRADITIONAL CORNED BEEF & CABBAGE
~Submitted by Debbie, NY
6 small new potatoes quartered
Place the potatoes and carrots in the bottom of the crockpot slow cooker.
Cover with the beef brisket and place the onion, bay leaves and peppercorns on top.
Add water to cover.
Cover; cook on LOW 8-10 hours or on HIGH for 4-5 hours.
Halfway through cooking, add the cabbage wedges.
Makes 5 servings.
Source: Rival's New Creative Crock Pot Cook Book
UAINEOLI FAOI CHRUSTA
~Submitted by Aideen, 100% Irish, living in Cyprus
1 Shoulder of lamb, approx 2kg / 4 lb
Wipe the lamb over, and cut criss-cross slits around the top. Mix together
the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the
top of the meat, pressing down well so that it sticks. Fill the bottom of
the roasting pan with the vegetables and apple, mixing them and the
seasoning well. Put the joint on top, then pour the stock into the pan, but
not over the meat.
Cover loosely with a piece of foil and bake at 200 C / 400 F for half an
hour. Then lower the heat to 175C / 350F, and cook for a further 20-25
minutes to the 2kg / 1 lb.
Take off the foil for the final half hour, and check that the vegetables are
nearly cooked.
Finish the cooking without the foil, to let the top get brown and crusty.
IRISH COFFEE - the correct way!
~Submitted by Aideen, 100% Irish, living in Cyprus
There's no mystique about making it and it's so easy that it make us Irish
so mad when we see other people make such an unnecessary 'production' of it.
Brew up a pot of good strong coffee. For each Irish Coffee, swirl some hot
water in a wine goblet and discard the water. Put 1 1/2 - 2 spoons of sugar
and a good measure (your preference as to how much!!) of *Irish* whiskey in
and add the coffee, almost to 1/2 inch of the top of the glass. Stir. Hold
an inverted teaspoon over the glass and gently pour un-whipped full (heavy)
cream over the back of the teaspoon onto the top of the coffee. The sugar is
absolutely necessary (substitutes don't work) to give the coffee the
necessary buoyancy so the cream does not mix into the coffee. Drink the
coffee *through* the cream. *Never* stir the cream into the coffee - believe
me, I've seen that done, too:-(
The story as to how it was invented and why it is a 'warming' drink: Back in
1947, when commercial airplanes didn't have the long-haul capacity to fly to
and from many European/US destinations without a re-fuelling stop, many of
them stopped at Shannon Airport, on the west coast of Ireland, to re-fuel
before or after crossing the Atlantic. The passengers always had to
disembark/de-plane to come into the terminal building during the re-fuelling
and had to walk across the often wet and windy tarmac to get there. An
enterprising young barman in the transit lounge thought it would be a nice PR
gesture to offer these passengers a complimentary "Welcome to Ireland"
drink, as, for many of them, it would probably be the only time they would
actually set foot on Irish soil. The fact that having a nice 'warming' drink
inside them might also make them more disposed to spending some $$$ in the
Duty Free area may also have been a factor but we gloss quickly over that :-)
He hit upon the idea of using two of Ireland's best known ingredients -
whiskey and cream - and, thus Irish Coffee was conceived. We Irish certainly
believe that this idea of a drink using coffee, cream and a spirit/liquor
originated there at Shannon Airport and that all other variations which use
anything other than *Irish* whiskey should never be called "Irish" Coffee
and these little 'foreign' flamboyant touches of flaming the whiskey,
putting a sugar coating on the rim etc. actually spoil what is a superb
drink.
BEEF IN GUINNESS
~Submitted by Aideen, 100% Irish, living in Cyprus
2 1/2 lb/ 1 kg shin of beef
(Serves four)
Cut the beef into chunks and peel and slice the onions and carrots. Toss the
beef in the flour and brown quickly in hot fat. Remove the beef and fry the
onions gently until transparent. Return the beef and add the carrots and the
liquid. Bring just to the boil, reduce the heat to a very gentle simmer,
cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry
out, adding more liquid if necessary. Sprinkle with chopped parsley and
serve with plainly boiled potatoes.
STUFFED RABBIT, ARMAGH STYLE
~Submitted by Aideen, 100% Irish, living in Cyprus
1 Rabbit
Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel
apples and chop; add to onions and fry until soft. Mix onions, apple and
butter with all other stuffing ingredients, and brown quickly in remaining
butter. Place rabbit in a casserole, stuff, surround with excess stuffing,
add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350
degrees.
BAILEY'S CREAMY CHOCOLATE PUDDING
~Submitted by Aideen, 100% Irish, living in Cyprus
Quick and easy to prepare, this silky-smooth treat can be made with sweet
chocolate or use dark bittersweet or semi-sweet chocolate for a more intense
chocolate delivery.
1/4 cup granulated sugar
Garnish:
Combine sugar and cornstarch in a medium saucepan. Pour in milk and whisk
well to dissolve the cornstarch. Whisk in cream and egg yolk. Place over
medium heat and cook, whisking constantly, for about 4 minutes or until
mixture comes to a boil and thickens. Remove from heat and whisk in
Bailey's. Add chocolate and whisk until melted and smooth. Pour pudding into
four individual ramekins or serving dishes. Let cool slightly,
then cover surface with plastic wrap to prevent a skin from forming.
Refrigerate for two hours or until chilled. To serve, sprinkle with cocoa
powder and garnish with chocolate. top with whipped cream, if desired.
Serves 4
COUNTY CORK IRISH STEW
~Submitted by Pat, Charlotte, NC
A number of years ago, my school did an international cookbook and asked for
recipes from over the world. We received this one and 2 more that I am
sending from the equivalent-to a 4th grade class in Dublin. How Irish is
that!!
8 small lamb chops, thawed
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, quarter the potatoes. Add potatoes, cabbage, onion,
well-rinsed leek, white onions and celery to chops and liquid. Simmer 20
minutes then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct seasoning.
Garnish with parsley and serve.
STEAK & GUINNESS PIE
~Submitted by Pat, Charlotte, NC
Pie pastry for double 10-12 in. pie
For double-crust pie in deep pie dish. -- cut the steak into bite sized cubes, roll in seasoned flour, and brown in the shortening with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat.
Add the raisins and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350f) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.
Meanwhile, line a deep pie dish with half the pie crust: bake it: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.
GAMMON (HAM STEAKS) WITH WHISKEY SAUCE
~Submitted by Pat, Charlotte, NC
4 ham steaks
Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.
COLCANNON
~Submitted by Pat, Auburn, WA
Colcannon is an old Irish favorite. Your family will love this dish because the mashed potatoes mellow the strong flavor of the cabbage.
4 medium-size potatoes (about 1-1/3 pounds total)
Peel and quarter potatoes. In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 20 to 25 minutes or until tender. Drain.
Meanwhile, in a medium size saucepan, bring 1/2-inch of water to a boil over high heat. Add the cabbage and green onions. Lower the heat and simmer, covered, for 8 to 10 minutes or until cabbage is tender. Drain.
In a medium-size bowl, with an electric mixer on Low, beat the potatoes until almost smooth. Add the milk, butter, salt, and pepper. Beat until light and fluffy. Stir in the cooked cabbage mixture and parsley.
Makes 4 servings.
Prep time: 20 minutes. Cooking time: 30 minutes
Nutrition per serving: 163 calories; total fat 3 g, saturated fat 2 g; protein 4 g; carbohydrate 31 g; fiber 3 g; sodium 319 mg; cholesterol 8 mg
IRISH COFFEE
~Submitted by Pat, Auburn, WA
The secret lies in the combination of the sweetened piping hot coffee with a slight taste of Irish whiskey and the cold soothing cream on top.
1 stemmed whiskey or grog glass
Heat glass.
Heat whiskey and pour into the glass; fill with coffee in which the sugar has been dissolved; float the whipped cream on top.
Tip: Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon.
IRISH ROAST PORK WITH POTATO STUFFING
Submitted by Pat, Auburn, WA
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
Stuffing (see below)
Make stuffing. Rub meat with salt, pepper and butter. Pour cider
or water into 3 -quart casserole dish. Place meat along edges of
dish. Cover loosely with foil and bake 1 hour at 350 degrees (F).
Makes 6 servings.
STUFFING
4 1/2 cups potatoes, coarsely mashed
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.
GLAZED IRISH TEA CAKE
Submitted by Pat, Auburn, WA
-----CAKE-----
3/4 cup butter- room temperature
-----GLAZE-----
1/2 cup Confectioners' sugar, sifted
PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.
FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.
COLCANNON
~Submitted by Pam H, OH
(from Jane Brody's Good Food Book)
This may be prepared in advance through step 5, then refrigerated until ready to heat and eat. Makes a good go with dish or main dish. Pam has had lots of success at church pot lucks with this one!
1 pound potatoes, washed but not peeled
Boil the potatoes until they are tender but not mushy. Drain, reserving the cooking liquid, and set the potatoes aside to cool so that they can be easily handled.
Using the potato water (adding more if necessary) boil the cabbage and onion for about 5 minutes. Drain and set aside.
Peel the cooled potatoes and place them in a bowl with the milk and butter and mash until smooth.
Add the boiled cabbage and onion to the potatoes.
Mix 2/3 of the cheese with the potato/cabbage mixture and season with salt and pepper. Transfer to a greased casserole or baking dish. Sprinkle the remaining cheese on top. Either refrigerate or go on to the next step.
Heat the colcannon thoroughly in a moderately hot oven (anywhere from 350° F. to 400° F.) Let the cheese on top brown slightly.
Serve.
(Since Ms. Brody didn't list any calories for this in the book, it must not have any!)
BAKED PARSNIPS
~Submitted by Jessica, Corfu, Greece
2 1/2 lb Parsnips
Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes.
Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and
nutmeg. Dot with butter or bacon fat and bake for 30 minutes on a low shelf
in a moderate oven. (Generally parsnips are baked in the same oven as the
main meat dish, whose cooking temperature governs that of the parsnips.)
IRISH CHICKEN-LEEK PIE
~Submitted by Jessica, Corfu, Greece
10-12 inch pie pastry
*Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage,
1 stalk chopped celery, and 1 chopped onion.
In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks
and onion or shallot, adding the mace, nutmeg and seasoning, then repeating
the layers until the dish is full. Add the stock, and then dampen the edges of
the dish before rolling out the pastry to the required size. Place the
pastry over the pie and press the edges down well. Crimp them with a fork.
Make a small hole in the center. Roll out the scraps of pastry and form a
leaf or rosette for the top. Place this very lightly over the small hole.
Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30
minutes. Cover the pastry with damp greaseproof paper when partially cooked
if the top seems to be getting too brown. Gently heat the cream. When pie is
cooked, remove from oven. Carefully lift off the rosette and pour the cream
in through the hole. Put back the rosette and serve. (This pie forms a
delicious soft jelly when cold.)
[Shortcut: Use a cooked deli chicken, sliced deli ham, canned chicken stock,
and a pre-made pie-crust. Not exactly the same, but close enough to be
delicious and quick to fix!]
IRISH BULLY BEEF STEW
~Submitted by Shirley, WA State
4 small potatoes cut in small chunks
Cut all the vegetables in the same size chunks and put in Dutch oven. Cover with water and cook over med heat till tender.
Cut the corn beef (bully beef) into chunks with a knife and add to the stew.
Thicken with 1 tbs. flour and 1/4 c. water. Cook 5 min. more, take off heat and serve. This is quick and easy.
Serve with biscuits hot and enjoy.
IRISH WHISKEY
~Submitted by Shirley, WA State
Brew a fresh cup of coffee. Put it in a nice mug.
Add a gob of sweetened whipped cream to the top and pour a jigger or more of whiskey through the whipped cream. Set back and enjoy.
COLCANNON
~Submitted by Pats, AZ
1 store package of Shredded Cabbage
Make potatoes as package directs.
Meanwhile saute cabbage and onion if using.
Mix sauteed cabbage with mashed potatoes and serve.
Very good and easy to do.
You can also make this recipe with homemade mashed potatoes including the butter and milk, and home shredded head of cabbage. Just takes longer.
NEW ENGLAND BOILED DINNER
~Submitted by Jean, Syracuse, NY
4-pounds corned beef brisket
Rinse and dry corned beef. Trim off excess fat. Place in a Dutch oven with cold water to cover over high heat. Add salt pork and peppercorns.
Cover and bring to a boil. When boiling, lower heat and gently simmer for 2-1/2 hours.
Add carrots, turnips, onions and potatoes and cook for about 20 minutes or until vegetables are almost tender.
Add cabbage and cook for an additional 10 minutes or until cabbage is just tender. When vegetables and cabbage are cooked, remove from heat.
Remove meat from pan and carve into thin slices. Place down the center of a heated serving platter.
Surround with vegetables and serve.
SAUSAGE AND BACON HOT PIE
~Submitted by Jean, Syracuse, NY
INGREDIENTS:
METHOD:
Serves 6 to 8.
HERBED SUPPER SCONES
Submitted by Joe B, Glenshaw, PA
1/2 lb Mealy potatoes
Boil or bake the potatoes, then pass through a food mill or mash well. Mix
the flour, salt, oil & herbs with the potatoes. On a floured board, roll
this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4
inches wide. Fry in very hot oil on both sides until light golden. Drain and
serve with butter and hot, sweet coffee with milk.
STEAK & GUINESS PIE
Submitted by Joe B, Glenshaw, PA
pie pastry for double 10-12 in. pie
For double-crust pie in deep pie dish. -- Cut the steak into bite sized
cubes, roll in seasoned flour, and brown in the shortening with the bacon,
chopped small. Place the meat in a casserole, peel and chop the onions, and
fry until golden before adding them to the meat. Add the raisins and brown
sugar, pour in the Guinness, cover tightly and simmer over a low heat or in
a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add
a little more Guinness or water if the rich brown gravy gets too thick.
Meanwhile, line a deep pie dish with half the pie crust: bake it: then add
the Guinness/beef mixture from the casserole, cover with the top layer of
pie crust, and bake until finished, probably about 10 more minutes.
GLAZED IRISH TEA CAKE
Submitted by Joe B, Glenshaw, PA
3/4 cup butter- room temperature
GLAZE:
PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to
discard excess flour. Cut piece of parchment paper or waxed paper to fit
bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and
vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add
cream cheese. Mix until well combined. Sift flour, baking powder and salt
together. Put currants (or dates) in small bowl. Add 1/4 cup of flour
mixture to currant and stir until well coated. Add remaining flour to
batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to
stir in currants and all of the flour. Stir until well combined. Transfer
batter to prepared pan. Smooth surface with spatula. Bake until well-browned
and toothpick inserted into center comes out clean, about 1 hour, 25 minutes
(time will vary with individual ovens). Cake will crack on top. Let cake
rest in pan for 10 minutes. Use flexible metal spatula to separate cake from
sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze
on warm cake. Let cake cool completely. Cake can be stored 3 days at room
temperature in foil. Cake can also be frozen up to 3 months, wrapped
airtight.
FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.
DUBLIN SUNDAY CORNED BEEF AND CABBAGE
Submitted by Joe B, Glenshaw, PA
5 lb Corned beef brisket
HORSERADISH SAUCE
1/2 pint Whipping Cream
Put beef in a large pot and cover with cold water. Bring to a boil with the
lid off the pot. ADD thyme, parsley and onion. Turn to simmer and cook for 3
hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots.
Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut
into pieces. Place on center of a large platter. Strain the cabbage and
season it heavily with black pepper. Surround the beef with the cabbage,
carrots and potatoes. Serve with horseradish sauce.
Horseradish Sauce: Whip cream until it stands in peaks. Fold in mayonnaise
and horseradish.
IRISH APPLE CAKE
~Submitted by Tena, MO
1 ¾ cups flour
Combine flour, baking powder and stir well. Blend in butter until mixture resembles coarse meal. Stir in 1 cup of the sugar, the eggs, and enough of the milk to form a soft, spreadable dough. Spread half the dough in the bottom and up the sides of a buttered 9” glass pie plate, 1” deep. Peel, core and chop the apples into 1/2“ pieces and mound up in the pie plate, and sprinkle with remaining sugar. Dab the remaining dough over the apples and spread as evenly as possible. Bake cake at 350F for 50 minutes or until golden.
Here are more Irish theme recipes for your Saint Patrick’s Day plans from me.
IRISH WHISKEY CAKE
For cake:
For icing:
For the cake:
Sift the flour, salt, cloves, and baking powder together and set aside. Cream the butter and sugar together in a mixer. Slowly beat the yolks into the creamed butter and sugar, alternating with the flour mixture until all is incorporated. Gently mix in the combined raisin, lemon zest, walnut, and whiskey. Beat the egg whites in a separate bowl until stiff. Fold them into the cake mixture. Pour the batter into the prepared pan and bake for 1 1/2 hours or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack.
For the icing:
"DO BE CAREFUL" TEACAKES
1/2 oz dried yeast
Preheat the oven to 400'F.
Mix yeast with water and 1 cup flour in a small bowl. Cover with a clean cloth and leave in a warm place for 10-15 minutes to form a sponge. Then add the yeast mixture to the rest of the flour, salt and sugar. Add in the other ingredients, mix well and turn out on a floured board. Knead until dough is smooth and elastic.
Divide the dough into 16 balls. Place them on baking sheets and leave in a warm place covered with a damp cloth for 20 minutes to allow them to rise. Brush with beaten egg before putting them into the oven. Bake for 20 minutes, until nicely browned.
"Eat hot, and do be careful not to drip the butter on your clothes and not to eat too many, or indigestion will ensue."
IRISH LOIN OF PORK
1 pound boneless pork loin
Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel,
basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap
in foil and refrigerate overnight. Let pork stand at room temperature 1
hour before roasting. Preheat oven to 350~. Brush pork with remaining 3
tablespoons olive oil. Set on rack in shallow pan. Roast until meat
thermometer inserted in thickest part of meat registers 170~, about 2 1/2
hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices.
Cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to
platter. Garnish with fresh parsley and lemon slices. Pass sauce
separately.
WHITE SODA BREAD
Serve this traditional Irish white soda bread with butter or with double or clotted cream and preserves. It's delicious with cherry or strawberry jam or preserves. Soda bread is best eaten fresh, but if there's any left over, it's wonderful eaten the next day, toasted.
Ingredients:
For Baking Sheet:
Instructions:
Mix flour, caraway seeds, raisins, (if using either or both), baking soda and salt in a large bowl. Mix in enough buttermilk* (see note below) to form a cohesive dough.
With floured hands, gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into a 6-inch diameter by 2-inch-high round loaf.
Place on prepared baking sheet. Dip large sharp knife in flour, and cut a cross (X) halfway through center of dough so that it will easily break into quarters when baked.
Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for 20 minutes more, or until bread is golden brown and sounds hollow when tapped on bottom and when skewer inserted into center comes out clean. Transfer bread to rack and cool completely. Serve with butter, clotted or double cream. Spread with jam or preserves.
Tip: Soda bread is best eaten as fresh as possible. It's great eaten the next day, toasted.
*Note: If needed, substitute liquid buttermilk with 6 tablespoons powdered buttermilk, and mix with 1 1/2 cups water. Continue with instructions above.
Makes 1 (6x2-inch) round loaf, or 8 servings.
IRISH COFFEE CHEESECAKE
It’s a cheesecake with "blarney". A creamy, thick sweet cheesecake on a sweet cocoa crust.
Ingredients:
For the Crust:
For the Cheesecake:
For the Caramel Glaze: (Optional)
Garnish: (Optional)
Instructions:
Preheat an oven to 300°F (150 degrees C).
Bake the crust for 30 minutes. Let cool completely.
To make the cheesecake:
Spread the batter evenly over the crust. Place the springform pan in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 1/4 to 1 1/2 hours. To test for doneness, gently shake the pan; the cheesecake should be set from the center to the edges but not dry.
Transfer the pan to a wire rack and let cool for 30 minutes, then refrigerate until chilled throughout, about 1 hour.
To make the caramel glaze:
When ready to serve, remove the cheesecake from the refrigerator and transfer to a large serving plate. Cut with a hot, dry knife.
Caramel Glaze and Garnish: (Optional)
Serves 8 to 10.
IRISH KEY LIME PIE
Adding a little Irish whiskey and green food coloring to this sweet and tangy key lime pie will possibly bring you "the luck of the Irish" on St. Patty's Day, "to be sure now". Even though this is not an truly "Irish" recipe, it does allow for some St. Patty's Day theme fun with dessert.
Ingredients:
Instructions:
Preheat oven to 350°F (180°C).
Beat egg yolks in medium bowl. Stir in sweetened condensed milk, lime juice, Irish whiskey (optional) and food color if desired. Pour into baked pie crust.
Beat egg whites with cream of tartar in small mixer bowl until soft peaks form; gradually beat in sugar, beating until stiff.
Spread meringue on top of pie, sealing carefully to edge of pie crust.
Bake in 350°F (180°C) oven 12 to 15 minutes or until golden brown. Cool on rack, and then chill in refrigerator. Serve chilled.
Makes 6-8 servings.
PRIDE OF ERIN SOUP
1 1-pound cabbage, cored, quartered
2 tablespoons (1/4 stick) butter
2 tablespoons chopped fresh parsley
Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.
Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.
Serves 6.
IRISH STEW
A simple dish of lamb, potatoes and onions, well flavored with herbs.
Serves 4
Middle neck of lamb - 675g (1½ lb), cut into cutlets and trimmed
Pre-heat oven to 170 °C / 325 °F / Gas 3.
Make layers of meat, vegetables and herbs in a deep casserole, ending with a top layer of potato to make a neat ‘lid’.
Pour in the water and cover with greaseproof paper or foil and then the casserole lid. Bake for 2 hours or until everything is tender. Serve hot garnished with chopped parsley.
CHAMP
Champ is the name of mashed potatoes as eaten in Scotland and Ireland. They are often mixed with other vegetables such as spring onions or even mashed beetroot when they acquire different regional names. Champ should be piled up steaming hot on individual plates and a crated made in the centre of each one, filled with melted butter. Each forkful is then dipped into this molten golden pool.
Serves 4
Spring onions - 10, chopped, or 2 leeks, cooked in 150 ml (¼ pint) milk
Cook the chopped spring onions, green part as well as white, in the milk. Drain, but reserve the milk. Season the mashed potatoes to taste, and then add the spring onions. Beat well together and add enough hot milk to make the dish creamy and smooth.
Put onto 4 individual plates, make a well in the centre of each portion and pour a tablespoon (or more) of melted butter into each. The dry potato is dipped into the well of butter when eating.
I have this cook book and it is fabulous. If you struggle with the question of not only what to fix for dinner tonight but what to fix with it, then this cook book is for you. The instructions are clear, concise, yet easy to follow; the pictures are gorgeous. PLUS there are notes from cooks on each recipe and what they did to change it up to suit their own taste. What a find for any cook! I personally recommend this book for anyone who cooks.
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