Our Legacy Irish Recipe Collection
A note to our users: Many recipes in the collection now have their own pages at our site. (Eventually all the recipes here will.) Please click on their links to proceed to the new pages. Also: due to our recent site upgrade, many of these pages have had address changes -- oif your page load failes, the search box will usually recommend the correct new link for you. Please be patient with us while we get all this sorted out.
Please note: these are not all our Irish recipes! Our site features many more recipes that were never part of this list. Please type the words "Irish festival" in the search box to bring up the main pages for many of the newer recipes, which have been part of our Irish Recipe Festivals over the past few years.
Please note that all dessert recipes on this list will shortly be relocated to their own page: Traditional Irish Desserts. This page also has images of the desserts: check them out!
- Scone and other baking recipes now on separate pages:
- Meat recipes on separate pages:
- Fish recipes on separate pages:
- Vegetable recipes on separate pages:
- Dessert recipes on separate pages:
Recipes not yet broken out into new pages:
Egg dishes, brunch dishes, light starters:
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Irish Omelet
Categories: Irish, Cheese/eggs
Servings: 2
6 Small eggs*
1 Lg. cooked potatoes, mashed
Squeeze lemon juice
1 T Chopped chives or scallions
Salt and peppers
1 T Butter
* Or four large ones. -- 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 omelette pan. Whisk the egg whites
until stiff and stir them into the potato mixture. Cook the mixture until
golden, then run under the broiler to finish and puff it up. Serve at
once.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Oatmeal Bacon Pancakes
Categories: Breakfast, Irish, Low-cal
Servings: 8
4 oz Flour
1 oz Fine oatmeal
1 c Buttermilk or milk
1 Egg (beaten)
8 Strips bacon
Sift the dry ingredients, then add the egg and enough milk or buttermilk
to make a batter like thick cream. Fry the bacon rashers and drain, then
make a large pancake, pouring the batter over the entire bottom of teh
pan. Cook on one side, toss over, spread with a little mustard if liked,
then add the bacon and fold over. Make the rest of the batter into
pancakes the same way. Makes 4 very large pancakes or 8 small ones.
MMMMMMeat dishes and meat main dishes:
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Irish Pot-roasted Chicken
Categories: Irish, Main dish, Poultry, Meats
Servings: 4
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
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.
MMMMM
Moved: click here for Steak and Guinness Pie
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Loin of Lamb with Apple and Ginger Stuffing
Categories: Irish, Meats, Main dish
Servings: 4
3 lb Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper
2 c Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon
1 t Sugar
1 t Ground ginger
First make the stuffing. Peel and core the apples, slice thinly and put
into a saucepan with the lemon juice, sugar and ginger. Cook over a
gentle heat until the apples are just soft, then set aside to cool.
.
Preheat the oven for 400 F. Trim the lamb, remove the skin and score the
fat. Lay the joint out on a board, fat side down. Spoon the apple
mixture along the center. Roll up and tie with twine. Peel the garlic
and cut it into slivers, then pierce the joint all over with the point of
a sharp knife and slip the slivers of garlic into the pockets formed.
Season with the salt and pepper, put the joint in a roasting pan and cook
in the hot oven for 30 minutes, then heat the cider in a small pan and
pour it over the lamb. Reduce the heat to moderate (350F) and cook for
another 40 minutes, basting frequently. When the lamb is cooked, put it
onto a heated serving dish and keep warm. Remove any excess fat from the
pan juices, boil up over a high heat until reduced slightly, and serve
with the sliced lamb.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Lamb Shoulder in Pastry (Guilainn chaoireola i dTaosran)
Categories: Irish, Main dish, Meats
Servings: 6
12 oz Shortcrust or flaky pastry
3 lb Boned shoulder of lamb
6 T Butter
1 T Mixed chopped herbs
Salt and black pepper
Milk or egg to glaze
Make the pastry and chill for at least 1 hour before using. See that the
lamb is fairly free of fat, and securely tied: put in a roasting pan and
rub with about a third of the butter. Put into a very hot oven, 450F for
20-30 minutes. Take out and allow to cool slightly. -- Miz the remaining
butter with the herbs, salt and pepper. Roll out the pastry to a piece
large enough to wrap around the joint. Carefully remove the string from
the lamb, trying to retain the shape. Put it in the center of the pastry,
dampen the edges, and draw the pastry up over the top: secure well by
squeezing the pastry ends and edges together. Turn over so that the fold
is underneath, and put on a baking sheet. Prick all over the top lightly
with a fork, then brush with either the milk or beaten egg. Put into 400F
oven and cook for about 1/2 hour, or until the pastry is nicely browned.
Turn the sheet once during baking to make sure the browning is even.
Serve, cut into fairly thick slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Beef and Stout Casserole
Categories: Irish, Meats
Servings: 4
1 1/2 lb Beef
6 oz Lean bacon, cubed
1 lb Shallots or small onions
3 Cloves garlic
1 Bouquet garni
1 T Sugar
Salt and pepper
Basil and parsley
1 T Butter
2 T Flour
1 T Wine or cider vinegar
1 Bottle of stout
Saute the beef and bacon in a little oil. Drain off the excess liquid.
Remove the meat anmd set aside. Add the butter to the pan, and melt.
Stir in the flour to make a roux. Gradually stir in the stout. Place the
meat and the small onions (peeled) in a deep casserole dish, and season
with the salt, pepper and herbs. Crush the garlic and add to the
ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover and
place in the oven. Cook very gently for up to 3 hours at 300F. Check
occasionally. If the casserole seems to be drying a little, you can add
more stout. Remove from the oven and mix in the vinegar. Serve with lots
of boiled potatoes to sop up the sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Baked Tripe
Categories: Irish, Meats
Servings: 4
1 1/2 lb Tripe, cut in thin strips
2 T Vinegar
2 T Oil
1 Handful mushrooms, sliced
1 Large onion
4 T Butter
2 T Flour
Tomato puree
Salt and pepper
1 c Breadcrumbs
Parsley
2 T Water
Marinate the tripe in the oil and vinegar for half an hour. Clean and
prepare the onions and mushrooms, and saute in the butter for two or three
minutes. Remove from the frying pan and set aside. Stir in the flour and
mix in the tomato puree (about 2 T) plus the water. Season with salt and
pepper. Grease a fireproof casserole and put in half the tripe. Cover
with a layer of the onions and mushrooms and sprinkle on half the
breadcrumbs. Repeat this, and finally pour on the tomato sauce. Top with
the breadcrumbs. Bake in the oven for 30 minutes at 350F. Remove and
garnish with chopped parsley before serving.
MMMMM
Fish dishes and fish main dishes:
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Cod Cobbler
Categories: Fish, Irish
Servings: 4
1 1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 l Milk
3 1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 t Baking powder (for scones)
1 pn Salt (for scones)
Egg (for scones)
Place cod filets in the bottom of a round oven dish. Make a cheese sauce
with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese:
pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour
with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese,
preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg
yolk into the mixture and add enough milk to make a workable dough. Roll
out to a thickness of 1/2 inch and cut into small rounds with a scone
cutter. -- Dispose these rounds on top of the sauce, so that they just
about cover the surface; glaze them with a little milk, sprinkle some
more grated cheese over them and bake in a hot oven (450 F) for 25-30
minutes, until the scones are golden brown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Mackerel With Rhubarb
Categories: Irish, Fish
Servings: 4
2 lb Mackerel filets
2 oz Margarine
1 Lg. onion, chopped
1/2 lb Rhubarb, chopped
Pepper and salt
Toasted breadcrumbs
1 lb Rhubarb (for the sauce)
2 T Sugar (for the sauce)
Grated lemon rind (for sauce
2 T Water (for the sauce)
Melt the margarine (or butter) and cook the onion in it until transparent.
Add the chopped rhubarb, season with pepper and salt and continue to cook
gently for 5 minutes. Then add breadcrumbs and stir the mixture.
.
Now lay the mackerel filets out flat, skin side down, and spread the
stuffing on them. Roll each up, put them in a greased oven dish and cook
them in a moderate oven (400F) for 15-20 minutes.
.
While the fish are being cooked, make the rhubarb sauce by placing all the
ingredients listed in a saucepan and stewing tehm until the rhubarb is
cooked and quite soft. This will take 10 minutes or a little longer.
Then put the cooked rhubarb through a fine sieve or the blender, to make a
puree of it. This can be served either hot or cold with the cooked
mackerel.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Baked Stuffed Herring
Categories: Fish, Irish
Servings: 4
4 T Breadcrumbs (heaping)
1 t Parsley, chopped
Small egg, beaten
Juice and rind of lemon
1 pn Nutmeg
Salt and pepper
8 x Herrings, cleaned
300 ml Hard cider
Bayleaf, well crumbled
Fresh ground pepper
First make the stuffing by mixing the breadcrumbs, parsley, beaten egg,
lemon juice and peel, and salt and pepper. Stuff the fish with the
mixture. Lay in an ovenproof dish, close together; add the cider,
crumbled bayleaf and salt and pepper. Cover with foil and bake at 350F
for about 35 minutes. Serves 4.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Scallop Pie
Categories: Fish, Irish, Shellfish
Servings: 4
8 x Large scallops*
300 ml Milk
2 x Salt and pepper
2 T Butter
1 T Flour
1/2 lb Mushrooms, sliced
4 T Med.sweet white wine
1 lb Fresh mashed potatoes
* Or 4 scallops and an equal amount of any white fish. Or more
scallops, if you like.
.
Clean the scallops and cut in half, then simmer in the milk for 15
minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter
and stir in the flour, cook for about a minute, stirring, then add the
milk gradually, stirring all the time to avoid lumps. Season with salt
and pepper, add the sliced mushrooms and simmer for about 10 minutes
longer; then add the sherry or wine and finally the scallops. When hot,
transfer to an ovenproof dish and cover with mashed potatoes, making sure
they cover the fish right to the edges. Dot with the remaining butter and
bake in a moderate oven, 350F, for 20-30 minutes, or until the top is
turning brown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Trout Baked In Wine
Categories: Fish, Irish
Servings: 4
Rainbow trout (about 2.5 lb)
2 c White wine
Pinch each of herbs*
*Whichever ones you like -- parsley, thyme, herbes de provence....&
Garlic.
.
Scale and gut the trout if not cleaned already. You can filet it, or not:
it hardly matters. Cut the trout in half the long way and lay in a
baking dish. Barely cover with white wine. Add herbs, if you like them,
or garlic. Bake at 350 F for half an hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Monkfish With Garlic And Herb Butter
Categories: Fish, Irish
Servings: 4
700 g Filleted monkfish tails
85 g Butter
2 x Cloves garlic -- crushed
Egg (beaten)
Juice of one lemon
1 t Finely chopped herbs
Seasoned flour
Soften butter and add herbs and garlic. Chill. -- Make a slit in each
monkfish fillet and pack with the chilled herb butter. Fold up to enclose
butter. Toss each piece in seasoned flour, dip in beaten egg and roll in
breadcrumbs. Press the crumbs firmly onto the fish. -- Place the fish in
a buttered dish. Dribble a little melted butter or oil, and lemon juice,
on top. Cook for 30-35 minutes at 375F/190C. Serve at once.
MMMMMVegetable dishes and vegetable main dishes:
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Dressed Cabbage
Categories: Irish, Vegetables
Servings: 4
Cabbage
4 T Butter
3 T Bacon stock or water
1 pn Nutmeg or mace
1/2 t Flour
Pepper
Shred the cabbage. Melt half the butter in a heavy pot; then add the
cabbage and toss until covered with the butter. Add bacon stock or water,
cover and cook gently for about 20 minutes. By this time the liquid
should be nearly absorbed, and the cabbage cooked. Add the nutmeg or
mace, the flour, and stir well; then add the rest of the butter and toss
until melted into the cabbage. Add pepper if needed.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Braised Celery
Categories: Irish, Vegetables
Servings: 4
1 Head celery
1 Medium onion
1 t Chopped parsley
2 Slices bacon
10 fl Stock
Salt/pepper to taste
1 oz Butter
Clean celery, cut into one-inch pieces and place in a casserole dish.
Finely chop bacon and onion and sprinkle over celery along with chopped
parsley. Pour on stock. Dot with knobs of butter. Cover dish and bake
in a moderate oven for 30-45 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Rutabaga Pudding
Categories: Desserts, Irish, Vegetables
Servings: 4
1 lb Rutabagas
3 T Fine breadcrumbs
3 T Milk
2 t Melted butter
1 t Salt
1 t Sugar
Lg. egg, well beaten
Clean, peel and cube the rutabaga, and cook in boiling water until tender,
then drain. Mash thoroughly; then add all the other ingredients. Put
into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or
ginger might be added.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Potato And Apple Pudding
Categories: Irish, Fruits, Vegetables
Servings: 4
2 T Butter
8 oz Self-raising flour
6 oz Freshly mashed potatoes
4 T Milk
5 x Med. cooking apples
Brown or white sugar
2 x Whole cloves
Juice of 1/2 lemon
3 T Cider
Mix the butter into the hot mashed potatoes, add a good pinch of salt, and
the flour, and mix well, then add enough milk to make a soft, slack dough.
Roll out and line a 1-qt bowl with some of it, reserving enough for the
lid. Fill with the apples, peeled and cored and finely sliced, and
sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the
cider (or water), taking care not to make it too wet. Dampen the pastry
edges, lay the lid on and press down. Cover with foil and secure well.
Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours.
Serve cut in wedges with cream or home-made custard.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Kale With Cream
Categories: Irish, Vegetables
Servings: 4
1 3/4 lb Kale
2 T Butter
2 T Double cream
Pn nutmeg, salt, pepper
2 T Stock
Wash the kale and strip the leaves from the stalks, then plunge into
briskly boiling salted water and cook until tender, 20-30 minutes. Drain
well and chop finely. In a saucepan combine the butter, cream and pinches
of nutmeg, salt and pepper; then add the kale and the stock. Mix well
and cook until well heated and the sauce is slightly reduced.
MMMMMSoups:
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Parsnip And Apple Soup
Categories: Soups, Vegetables, Fruits, Irish
Servings: 6
1 T Butter
1 lb Parsnips, thinly sliced
1 lb Apples, peeled/cored/sliced
1 Med. onion, chopped
2 t Curry powder
1 t Ground cumin
1 t Ground coriander
1/2 t Cardamom
1 Large clove garlic, crushed
1 1/4 l Beef or chicken stock
150 ml Cream
Salt and pepper
Chopped chives or parsley
Heat the butter, and when foaming, add the parsnips, apples, and onions.
Soften them but do not let them color. Add the curry powder, the spices
and garlic; cook for about 2 minutes, stirring well. Pour in the stock
slowly, stirring until well mixed. Cover and simmer gently for about half
an hour, or until the parsnips are quite soft. Taste for seasoning. Sive
or liquidize, and if it seems too thick, dilute with a little stock or
water. Add the cream and reheat, but do not let it boil. Serve garnished
with chopped chives or parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Fresh Pea Soup
Categories: Soups, Vegetables, Irish
Servings: 6
350 g Peas, freshly shelled
2 T Butter
1 Medium-sized onion, chopped
1 Head iceberg lettuce/chopped
1 Sprig mint, chopped
1 Sprig parsley, chopped
3 Strips bacon, chopped
1 1/2 l Ham stock
Salt and pepper
Sugar
Chopped parsley
After shelling the peas, save the pods, wash them and put them to boil in
the ham stock while preparing the soup. Heat the butter in a large
saucepan and soften the onion in it, then add the lettuce, mint and
parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning
it from time to time; add to the saucepan with the peas, salt, pepper and
a small amount of sugar. Strain the stock and add. Bring to the boil,
stirring, then simmer for about half an hour until the peas are quite
soft. Sive or liquidize, taste for seasonings and add a little milk or
cream if needed (but not too much, for the fresh flavor must be
preserved). Garnish with chopped parsley or mint.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Sorrel Soup
Categories: Soups, Vegetables, Irish
Servings: 8
1 lb Sorrel
3 oz Butter
Large onion, chopped
2 T Flour (heaped)
2 1/2 l Stock
2 T Breadcrumbs
Salt and pepper
2 Egg yolks
150 ml Cream
Wash the sorrel well and chop it up. Heat the butter in a saucepan and
just soften the sorrel and onion in it. Shake the flour over the
vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring
the stock to the boil, then add to the pan. Add the breadcrumbs, season
to taste, and bring to the boil, then simmer for about 1 hour covered.
(It can be liquidized at this point, but needn't be.) Beat the egg yolks
with the cream and add a little of the hot soup to the mixture, stirring
well; then add gradually to the soup pot, stirring well, over the heat,
but being careful not to let it boil.
MMMMMCakes and pies:
Moved to a new page: Bailey's Irish Cream Mousse Pie
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Irish Whiskey Cake
Categories: Irish, Desserts, Cakes
Servings: 8
MMMMM-------------------------------CAKE------------------------------------
8 oz Raisins
Grated rind of 1 lemon
150 ml Whiskey
6 oz Softened butter
3 Eggs
6 oz Soft brown sugar
6 oz Plain flour
1 pn Salt
1 pn Ground cloves
1 t Baking powder
MMMMM------------------------------ICING-----------------------------------
Juice of 1 lemon
8 oz Confectioners' sugar
Warm water as needed
Crystallized lemon slices*
*As garnish, if desired. -- Put the raisins and grated lemon rind into a
bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake
pan, and line the bottom with parchment; preheat oven to 350F. Cream the
butter and sugar until light and fluffy. Separate the eggs and sift the
flour, salt, cloves and baking powder into a bowl. Beat the yolks into
the butter and sugar one by one, including a spoonful of flour and beating
well after each addition. Gradually add the whiskey and raisin mixture,
alternating with the remaining flour. Do not overbeat at this stage.
Finally, whisk the egg whites until stiff and fold them into the mixture
with a metal spoon. Turn into the prepared pan and bake in the preheated
oven for about 1 1/2 hours, or until well risen and springy to the touch
~- or test with a skewer: when it comes out clean, the cake's ready.
Turn out and cool on a wire rack.
.
Meanwhile, make the icing by mixing the lemon juice with the sieved
confectioners' sugar and just enough water to make a pouring consistency.
Put a dinner plate under the cake rack to catch the drips, and pour the
icing over the cake a tablespoonful at a time, letting it dribble
naturally down the sides. Don't worry if a lot of it ends up on the plate
underneath -- just scoop it up and put it on top again. When the icing
has set, it can be decorated with crystallized lemon slices if you like.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Chocolate-orange Guinness Cake
Categories: Irish, Cakes, Desserts
Servings: 4
MMMMM-------------------------------CAKE------------------------------------
8 oz Butter, room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 t Baking powder
1 pn Salt
2 T Cocoa (rounded T's)
Grated rind of 1 orange
4 Eggs
1/2 c Guinness
MMMMM------------------------------ICING-----------------------------------
4 oz Butter
8 oz Confectioners' sugar
Orange(juice, grated rind)
Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and
sugar until light and fluffy. Sift the flour, baking powder, salt and
cocoa into a bowl. Add the orange rind to the creamed butter and beat in
the eggs, one at a time, including a spoonful of the measured flour
mixture with each one, and beating well between additions. Gently mix in
the Guinness, a tablespoonful at a time, including another spoonful of
flour with each addition. If there's any flour left over, fold it in
gently to mix; blend thoroughly without over-beating. Divide the mixture
between the tins, smooth down, and put the cakes into the center of the
preheated oven. Reduce the heat to moderate (350F) and bake for 35-40
minutes, or until the cakes are springy to the touch and shrinking
slightly in the pans. Turn out and cool on a wire rack.
.
Meanwhile, make the icing. Cream the softened butter and icing sugar
together thoroughly, then blend in the grated orange rind and enough juice
to make an icing that is soft enough to spread. When the cakes are cold,
use half the icing to sandwich them together, and spread the rest on top.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Porter Cake
Categories: Irish, Cakes
Yield: 6 servings
1 lb Flour
1/2 lb Shortening
1/2 lb Sugar
1 lb Sultanas
2 Eggs
1 Cup porter or stout
1 ts Baking powder
2 oz Chopped peel
1/2 ts Nutmeg
1/2 ts Mixed spice
Sieve the flour salt and baking powder together; add sugar, nutmeg
and spice. Rub in butter finely. Add fruit. Add porter mixed with
beaten eggs. Bake in a well-greased pan 2 1/2 hours in a moderate
oven (350-375F).
(from FULL AND PLENTY, Maura Laverty)
MMMMM
Scone recipes:
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Basic Scones
Categories: Irish, Breads
Yield: 6 servings
3/4 lb Flour
1 ts Baking powder
3/4 ts Salt
3 tb Margarine or other fat
2/3 c Milk (roughly)
Sift together flour, salt and baking powder. Cut in the shortening.
Mix in the milk to make a soft dough. When kneaded, rolled and cut
out, bake 10-12 minutes in a hot oven (450F).
(from FULL AND PLENTY, Maura Laverty)
MMMMM
This recipe has been moved. Please click to go to its new location: >Apple Scones
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Buttermilk Scones
Categories: Irish, Breads
Yield: 6 servings
1 lb Flour
1 ts Bicarbonate of soda
1/2 ts Salt
3 oz Shortening
3/4 c Sour milk or buttermilk
Sift together flour, soda and salt. Add shortening. Beat egg
slightly, add milk, add to first mixture. Roll out about 1/2 inch
thick, cut with fluted cutter. Place on greased cookie sheet. Bake
in hot oven (450-475F) about 15 minutes.
(from FULL AND PLENTY, Maura Laverty)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Fruit Scones
Categories: Irish, Breads
Yield: 6 servings
MMMMM-----------------TO BASIC SCONE RECIPE, ADD----------------------
1/4 lb Raisins, sultanas or
-currants, or a mixture of
-all three
Bake 12 to 15 minutes at 450F.
(from FULL AND PLENTY, Maura Laverty)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Jam Scones
Categories: Irish, Breads
Yield: 6 servings
Follow the basic recipe. Roll 1/4 inch thick. Cut into three-inch
rounds with floured cutter. Place a teaspoon of any jam in center,
fold over, press edges together tightly, brush the tops with milk or
beaten egg, and bake 10-12 minutes in hot oven (450F).
(from FULL AND PLENTY, Maura Laverty)
MMMMM
Other baking:
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Oatcakes
Categories: Irish, Breads
Servings: 8
6 oz Oatmeal (preferably fine)
2 oz Flour
1 t Salt
10 fl Warm water
Mix flour and salt together. Slowly add warm water. Roll out on a floured
board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle
until golden on both sides. Dry out in a cool oven (150 C / 300 F) until
crisp. -- These cakes are eaten buttered, with a glass of milk, for
supper, but are also good with oily fish such as herring or mackerel.
(They are also terrific with wine and cheese.)
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gingerbread Loaf
Categories: Irish, Breads
Yield: 5 servings
6 oz Flour
3 oz Rice flour
2 oz Treacle (by weight)
2 oz Butter
2 oz Ground almonds
1/4 lb Raisins
2 oz Candied peel
1/2 ts Ground ginger
1 Egg
3 tb Sour milk or sour cream
1/2 ts Bread soda
Sift flour with soda and ginger, mix with rice flour and rub in the
butter. Stir in ground almonds, halved raisins and sliced peel. Mix
treacle with milk or sour cream and well-beaten egg, and mix with the
dry ingredients. Turn into a well-buttered pan and bake 1 1/4 hours
in a moderate oven (375F).
(from FULL AND PLENTY, Maura Laverty)
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Desserts:
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Apple Fritters
Categories: Irish, Desserts
Servings: 4
5 oz Flour
5 fl Water
1/4 t Salt
2 Eggs (separated)
1 T Melted butter
2 Large cooking apples
4 oz Sugar
Lemon juice
Oil for deep frying
Make batter at least an hour before required, using following method.
Sift together flour and salt. Make a well in the center. Add the cooled
melted butter and some of the water and egg yolks. Work in the flour and
beat until smooth. Add remaining water. Leave to stand. Just before
using, beat the egg whites until stiff but not dry. Fold into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into
batter and deep fry in very hot oil (175-180C) until golden. Drain and
serve dredged with sugar and sprinkled with lemon juice.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Apple And Barley Pudding
Categories: Irish, Fruits
Servings: 4
4 T Pearl barley
1 1/2 lb Eating apples*
2 oz Sugar
3/4 T Double cream
1 l Water
* Peeled, cored and sliced.
.
Put the barley in the water and bring to the boil. Add the sliced apples
and continue cooking gently until the barley and apples are soft. Press
through a sieve, or put through the blender, and put back in the saucepan.
Add the sugar and lemon juice and bring to the boil again. Remove from
the heat, allow to cool, and then chill. Serve cool with the cream
stirred in.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Honey And Lemon Carrageen Pudding
Categories: Desserts, Irish
Servings: 4
1/2 c Dried carrageen
2 T Honey
Lemon juice and grated rind
Egg white, beaten stiff
150 ml Heavy cream, whipped
Soak the carrageen in hot water to cover for about 15 minutes (or
reconstitute according to package instructions), then drain discarding the
soaking liquid. Put into 600 ml fresh water with the honey, lemon juice
and rind. Bring to a boil and simmer for 25-30 minutes. Strain and
discard the carrageen, and let the liquid cool slightly. Meanwhile,
combine the beaten egg white and the whipped cream, then gently fold the
mixture into the carrageen liquid. Pour into a greased mold and chill.
.
(Carrageen [or "carrageenan"] can usually be found in health food stores.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: "Irish Coffee" Pudding
Categories: Irish, Desserts
Servings: 4
6 Eggs
8 oz Sugar
1 c Very strong coffee
1 1/2 oz Powdered gelatine
1/3 c Irish whiskey*
10 fl Whipping cream
3 oz Crushed walnuts
*You can also use Irish Mist. -- Separate the yolks from the whites of
eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until
hot but not boiling: add the gelatine and dissolve it in the coffee. Add
this mixture to the yolks and sugar. Beat well and put the bowl over a
pot of boiling water. Continue beating until mixture begins to thicken.
remove from heat, and when the bowl has cooled a little, place it over
cracked ice and continue stirring. When the mixture is on the point of
setting, whip the cream and fold it in. Add the whiskey or Irish Mist.
Lastly, fold in the well-beaten egg whites. Pour into a souffle dish that
has a double thickness of parchment paper tied around it: the paper
should come up 3 inches above the top of the souffle dish. Oil a jam-jar
or bottle and press it down into the center of the pudding. Leave to set.
Remove the paper collar by easing around the circumference with a knife
dipped in hot water. Remove the jar or bottle, and fill the center with:
1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. You can
also decorate the exposed sides of the pudding with crushed walnuts,
pressed on with the palm of your hand.
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