Ireland: Our secondary Irish recipe collection
We are now breaking this collection of recipes out onto individual pages. Recipes moved so far:
- Dulse Soda Scones
- Sausage and Potato PIe
- New Potatoes with Mint and Chives
- Stuffed Pork Steaks with Baked Apples and Potato Cakes
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Potatoes Baked in Smithwicks
Categories: Irish2, Potatoes, Beer
Yield: 4 Servings
2 lb Potatoes
2 Large onions, thinly sliced
Salt and pepper
1 c Smithwicks or other "red"
-ale
4 tb Butter, very cold
2/3 c Cream
Scrub the potatoes well and slice them thinly. Place alternate
slices of onion and potato in a buttered dish, packed closely
together. Salt each layer lightly. Add the beer and shavings of
butter, evenly distributed. Bake in a hot oven (220C / 425F) for 10
minutes: reduce the temperature to a moderate oven (180C / 350F) for
a further 40 minutes. About 10 minutes before finishing, pour the
cream evenly over the top, then return to the oven.
(from IRISH POTATO COOKBOOK, Eveleen Coyle, Gill & Macmillan,
ISBN0-7171-2539-4)
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Potato Cakes
Categories: Irish2, Baking, Bakestone
Yield: 4 Servings
1 c Mashed potato
1 c Flour
8 tb Butter
Salt and pepper
A little butter for cooking
Use a floury potato (in the UK and Ireland: Golden Wonder, Kerr's
Pink, or other local "floury"). Mash the potatoes, add the flour,
softened butter, and seasoning. Knead together into a rough
dough-like consistency (the food processor is good for this, but
don't overdo it or you will produce very tough cakes. Pulse rather
than mix, and for no more than 30 seconds). Roll out and cut with a
cookie cutter or biscuit cutter into 4-inch rounds. Heat the butter
in a pan and fry the cakes until golden brown, turning once. Serve
immediately with more butter on top.
A variant: add a teaspoon of caraway seeds to the mixture and cook as
above.
(from IRISH POTATO COOKBOOK, Eveleen Coyle, Gill & Macmillan,
ISBN0-7171-2539-4)
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Roast Saddle of Venison with Crabapple and Sloe Jelly
Categories: Irish2, Meats, Game
Yield: 8 Servings
5 lb Saddle of venison
Salt and freshly ground
-pepper to taste
Streaky bacon (enough to
-cover the saddle)
1 tb Juniper berries
2 Glasses red wine
4 oz Butter
MMMMM---------------------------GRAVY--------------------------------
10 fl Beef or game stock
5 fl Red wine or port
1 tb Juniper berries
2 ts Cornflour / cornstarch,
-dissolved in 2 tb water
Salt and freshly ground
-pepper to taste
Rub the salt and pepper into the saddle of venison. Then cover the
saddle with the strips of streaky bacon, keeping them in place with
cooking twine if necessary.
Place in a large tight-lidded casserole with the juniper berries and
one glass of red wine. Melt the butter in a saucepan and pour over
the saddle. Cover the casserole and place in the preheated oven
(200C / 400F) for 10 minutes per pound, or 15 minutes per pound for a
more well-done joint.
During the cooking, baste the meat with the butter and add the second
glass of wine as the first one reduces. For the final 20 minutes,
remove the lid from the casserole to brown the joint. When done,
remove the meat from the casserole and allow to sit in a warm place
while you make the gravy.
For the gravy: skim the fat (if any: venison tends to be lean) from
the roasting pan with a metal spoon. Add the stock, wine or port, and
the juniper berries to the remaining juices in the pan. Simmer over a
moderate heat for 5 minutes, stirring constantly. Remove from the
heat and add the cornflour, stirring well: return to the heat and
bring slowly to a boil, stirring all the time, until the gravy
thickens. Season to taste and transfer to a warmed gravy boat while
you carve the meat.
Serve with fluffy mashed potatoes and some sauteed mushrooms. A
crabapple or crabapple and sloe jelly makes the best accompaniment:
cranberry jelly will do if you can't find crabapple.
(from A LITTLE HISTORY OF IRISH FOOD, Regina Sexton, Kyle Cathie
Limited,
ISBN 1-85626-243-X)
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Potted Mackerel
Categories: Irish2, Fish
Yield: 6 Servings
275 g Smoked mackerel
75 g Butter
1 Whole spring onion/scallion,
-chopped
1 Small clove of garlic,
-crushed
2 tb Fennel sprigs, chopped
Juice of 1 lemon
Salt and fresh ground pepper
-to taste
Skin and bone the mackerel and chop roughly. Soften the butter and
cut it into cubes. Place the butter and mackerel in a bowl and blend
for a couple of minutes with a fork to form a coarse paste. Add the
spring onion, garlic, fennel and lemon juice and continue to blend to
a smooth paste. Season to taste.
Place in individual pots and seal with clarified butter. Cover the
pots with aluminum foil and store them in the refrigerator for up to
one week.
(from A LITTLE HISTORY OF IRISH FOOD, Regina Sexton, Kyle Cathie
Limited, 20 Vauxhall Bridge Road, London SW1V 2SA: 1998: ISBN 1
85626 243 X)
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Poached Salmon with Buttery Fennel Sauce
Categories: Irish2, Fish
Yield: 12 Servings
1 Large salmon (freshly caught
-if possible), approx.
-3 1/2 to 4 kg /8-10 lb
MMMMM------------------FOR THE POACHING LIQUID-----------------------
2 l Water
Salt and freshly ground
-pepper
2 tb Fennel sprigs, chopped fine
MMMMM--------------------BUTTERY FENNEL SAUCE-------------------------
8 fl Poaching liquid
8 fl White wine
1 Large onion
2 tb Double cream
1 lb Butter, chilled and cut into
-small cubes
3 tb Fennel sprigs, chopped fine
Salt and white pepper to
-taste
Make up the poaching liquid and bring to the boil. Simmer for 15
minutes and leave to cool.
Gut the salmon if necessary and place in a long fish poacher, and add
enough of the poaching liquid to just cover the fish. (Don't use how
liquid as it will cause the skin to break up.) Place the poacher on
the stove, bring to the boil and simmer until cooked. Cooking time is
generally 8-10 minutes per 450g / 1 lb. About ten minutes before
cooking is finished, turn off the stove and let the fish cook in its
own heat. The fish should feel firm to the touch but should be easily
pierced with a skewer.
Make the sauce just before serving. Chop the onion finely and bring
to the boil in the poaching liquid and the wine in a heavy-bottomed
pan. Remove from the heat and add the cream and bring back to the
boil. Return to a low heat and slowly add the cold butter, piece by
piece. This stage needs patience but it is a crucial stage. At all
times the saucepan should only just be warm. To be sure of this,
hold the pan slightly above the heat. When all the butter is
combined, bring the sauce just back to the boil, whisking constantly.
Remove from the heat and whisk in the chopped fennel. Season to
taste.
Peel the skin from the central portion of the salmon, leaving the
head and tail ends in place, and decorate with wisps of fennel.
Serve with the sauce and boiled potatoes. If you are lucky enough to
be able to get hold of some rock samphire, it is the ideal
accompaniment.
(from A LITTLE HISTORY OF IRISH FOOD, Regina Sexton, Kyle Cathie
Limited, 20 Vauxhall Bridge Road, London SW1V 2SA: 1998: ISBN 1
85626 243 X)
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Spiced Ox Tongue
Categories: Irish2, Meats
Yield: 4 Servings
1 Tongue, about 1.25 kg / 3 lb
MMMMM-------------------FOR THE SPICE MIXTURE------------------------
6 ts Powdered allspice
4 ts Powdered black pepper
3 ts Powdered cloves
1 ts Powdered ginger
2 oz Dry juniper berries, crushed
1 ts Powdered mace
1 ts Powdered nutmeg
3 Bay leaves, finely minced
3 pn Fresh thyme, finely chopped
8 oz Coarse salt
12 oz Soft brown sugar
1/2 oz Saltpeter
MMMMM-----------------TO SIMMER WITH THE TONGUE----------------------
1 Onion, stuck with some
-cloves
2 Carrots
1 Small turnip
2 Sprigs of thyme
1 Small bunch parsley
2 Bay leaves
Freshly ground pepper
Combine the dried spices in a pestle and mortar. Then, in a bowl, mix
them with the minced onion and add the fresh thyme, salt, sugar and
saltpeter. Mix well.
Thoroughly rub the spice all over the tongue and place in a large
ceramic dish. Cover and place the bowl in a fridge or cold place for
10-14 days, rubbing in the spice and turning the tongue once a day.
The longer the tongue is left in the spice, the stronger the flavor
will be.
When ready, simply place the tongue in a deep pan of cold water; add
the vegetables, herbs and pepper. Bring to the boil and simmer for
2-3 hours until cooked. The tongue is ready when it feels tender
when tested with a skewer.
Remove from the water and allow to cool for 5-10 minutes. While still
warm, skin the tongue and, as an alternative to rolling and pressing
it, fix it lengthwise on a board, skewering both ends with two large
forks. When cold, the forks can be removed and the tongue will remain
in this long shape, enabling it to be carved at right angles.
(from A LITTLE HISTORY OF IRISH FOOD, Regina Sexton, Kyle Cathie
Limited,
20 Vauxhall Bridge Road, London SW1V 2SA: 1998: ISBN 1 85626 243 X)
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