Irish Recipes
BREADS
Irish Brown Bread
5 c. whole-wheat flour
2 1/2 c. white flour
1/3 c. sugar
2 tsp. sugar
2 tsp. soda
1 tsp. salt
2 eggs
2 1/4 c. buttermilk
1 c. softened butter or margarine
In a large mixing bowl, combine the whole-wheat flour, sugar, soda and salt. In a separate bowl, beat eggs until frothy and add buttermilk.
Combine milk mixture and softened butter with the flour mixture and beat with an electric mixer for 2 minutes. Add white flour gradually and turn dough out onto a floured board. Knead thoroughly.
Divide dough in half and shape into 2 round balls. Flatten the tops slightly and, with a knife, cut an "X" about 1/2 inch deep. Put loaves on a greased cookie sheet or into 2 (9x5 inch) loaf pans. (For loaf pans, cut slash down center lengthwise.)
Bake at 400° for 50 minutes. Cool before cutting into thin slices. Makes 1 to 2 loaves
(terrific as toast).
Irish Freckle Bread
2 pkg. dry yeast
1 c. warm potato water OR warm water
1/4 c. lukewarm mashed potatoes
8 Tbsp. sugar
5 1/4 c. flour
1 tsp. salt
2 eggs beaten
1/2 c. margarine (1 stick)
1 c. seedless raisins
Dissolve yeast in potato water. Add mashed potatoes, 2 tablespoons sugar and 1 cup flour. Beat until smooth.
Cover, let rise until bubbly (about 1/2 hour). Stir down, add remaining sugar, salt and 1 cup flour; beat until smooth. Stir in eggs, then cooled, melted margarine. Add raisins. Stir in enough additional flour to make soft dough.
On lightly floured board, knead until smooth and elastic, about 5 minutes. Place in greased bowl turning to grease top. Cover and let rise in a warm place until doubled in bulk (about 1 hour). Punch down. Divide into 4 equal parts. Let rise 5 minutes.
Shape each part into slender loaves, about 9 inches long. Put 2 loaves side by side in each of 2 greased 9x5x3 inch loaf pans. Cover and let rise in warm place about 40 minutes.
Bake at 350° for 45 minutes.
Kilarney Bread
1 c. margarine or butter
2 c. white sugar
4 c. flour
4 eggs
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 (16 oz.) sour cream
Cream margarine, sugar and eggs together well. Add flour, baking powder, baking soda, salt, vanilla and sour cream, mixing very well.
Grease and flour 3 loaf pans. Pour 1/2 mixture in pans, ˝ topping, mixture and then more of the topping.
Bake at 350° for 45 minutes.
Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. brown sugar
Mix all ingredients together well.
Soda Bread #1
4 c. flour
1/4 c. sugar
1 tsp. salt
1 tsp. baking powder
1/4 c. margarine
2 c. raisins
1 egg
1 1/3 c. buttermilk
1 tsp. baking soda
Mix flour, sugar, salt and baking powder; cut in margarine. Stir in raisins.
Combine milk, egg and baking soda. Add to flour mixture.
Knead on floured board until dough is no longer sticky. Do not over handle. Divide into 2 loaves, place on baking sheet. Sprinkle with sugar Cut deep cross in center.
Bake 375° 45-50 minutes
Soda Bread #2
3 c. whole-wheat flour
1 c. all purpose flour
1 tsp. baking soda
3/4 tsp. double acting baking powder
1 Tbsp. salt (use slightly less, if you wish)
1 1/2 to 2 c. buttermilk
Combine dry ingredients and mix thoroughly. Add some buttermilk to make a soft dough.
Knead on a lightly floured board for 2 to 3 minutes (dough should be smooth).
Shape into round loaf and place in a well-greased 8 inch cake pan. You also can use a cookie sheet. Before placing in the oven cut a cross on top of the loaf with a floured knife.
Bake at 375° for 35 to 40 minutes, or until the top is a warm brown. Let cool and slice thin. If you prefer white bread, substitute 4 cups of all-purpose flour for the whole wheat. Use the same amounts of salt and baking powder as in the original recipe, but use only 3/4 teaspoon of baking soda.
Soda Bread #3
4 c. flour
1/4 c. sugar
1 tsp. salt
2 tsp. baking powder
5 Tbsp. butter or margarine
2 c. raisins
1 1/3 c. buttermilk
2 eggs
1/4 tsp. baking soda
Sift flour, sugar, salt and baking powder into a large bowl. Stir in caraway seeds or anise, if desired. Cut in butter with pastry blender until dry ingredients resembles coarse cornmeal. Add raisins that have been rinsed in hot water and dried with a paper towel. Combine buttermilk, eggs and soda. Stir into flour mixture until just moistened.
Turn onto floured surface. Knead lightly, shape into a ball, and place in a well-greased 2 quart casserole or iron skillet. Flatten and Bake 1 hour to 1 hour 15 minutes in preheated 350° oven. Cool about 5 minutes. Remove from pan and continue to cool. This will keep for a week to 10 days in refrigerator. To slice: Cut in half and slice each half separately.
Soda Bread #4
3 c. flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. milk or buttermilk
1/2 c. vegetable oil
3 eggs
1 to 1 1/2 c. dark raisins
1/2 tsp. Cream of tartar
Mix dry ingredients, add wet ingredients; mix together and pour into 9 inch round cake pan.
Bake 350° for 45 minutes. Top will be golden. Knife will be clear when inserted into bread.
Soda Bread #5
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1/2 c. margarine
2 tsp. caraway seeds (optional)
3 Tbsp. cider vinegar
3/4 c. milk
1/2 c. raisins
Preheat oven to 400°. Sift flour with soda, baking powder, salt and sugar. Cut in shortening until mixture resembles coarse meal. Stir in raisins and caraway seeds.
Mix together vinegar and milk. Make a well in center of flour mixture; add liquid all at once. Stir until dry ingredients are moist.
Turn out onto lightly floured board. Knead gently8 to 10 times. Shape into round ball and place in a greased 8 inch pan. Cut a cross from side to side; brush top with a little milk for a glaze.
Bake at 400° for 15 minutes; reduce temperature to 375° and bake additional 30 minutes. Cool on wire rack at least 1 hour.
Soda Bread #6
4 c. all purpose flour
1/4 c. sugar
1 tsp. salt
2 tsp. baking powder
5 Tbsp. butter or margarine
2 c. seedless raisins
1 1/3 c. buttermilk
2 eggs
1/4 tsp. baking soda
Sift flour, sugar, salt, and baking powder into large bowl. Cut in butter or margarine until pastry resembles course cornmeal. Stir in raisins that have been soaked in boiling water.
Combine buttermilk, eggs and soda and stir into flour mixture until just moistened.
Place in well-greased 2-quart casserole or pie pan. Bake in 375° oven for 1 hour.
SOUPS AND STEWS
Butternut Squash and Sage Soup
This is pureed soup that is rather prevalent in the pubs and restaurants in Ireland.
2 oz. Salt pork
1/2 c. olive oil
4 c. onions
3 lbs. Butternut squash
10 c. chicken stock
1 Tbsp. fresh sage
1 tsp. ground black pepper
1 tsp. salt
3/4 c. arborio rice
1 c. heavy cream
Dice or grind the salt pork finely. Dice the onion. Peel, seed, and dice the butternut squash. Mince the fresh sage. Sauté the salt pork in the olive oil in a large stockpot until it is golden. Add the onion and sauté until clear and soft, but not golden brown. Add the diced squash and cook, stirring often, for 5 minutes. Add 6 cups of the chicken stock, the sage and the salt and pepper. Bring to a boil and add the rice. Simmer for 20 minutes or until the rice is done.
Remove from the heat and puree in batches. Add the cream and the rest of the stock and correct the seasonings (if necessary). Thin with more chicken stock (if necessary). Yields: 1 gallon
Irish Stew
1 lb. young lamb, diced
1 lb. onions, diced
1 lb. carrots, diced
1 lb. potatoes, peeled and diced
1 clove garlic
salt and pepper to taste
pinch of thyme
Place lamb with thyme in saucepan and add cold water to cover. Bring slowly to a boil and simmer for one hour. Mince and sauté garlic. Add onions, carrots, potatoes, and garlic. Season with salt and pepper. Continue cooking until vegetables are tender. May be served alone or with cooked cabbage.
MAIN COURSES
Beef & Stout
2 1/2 lbs. beef shank
1 clove garlic, minced
2 large onions
6 medium carrots
2 Tbsp. seasoned flour
1 Tbsp. beef drippings or beef fat
1 c. dark Irish Stout mixed with a little water
sprig of parsley
Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour. Quickly brown the beef in hot fat/beef drippings.
Remove the beef and sauté the onions and garlic gently until onions are transparent.
Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a gentle simmer, cover 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 potatoes.
Dublin Lobster
6 (1/2-3/4 lb.) lobster tail
1/4 c. butter
salt
freshly ground pepper
1/3 c. Irish whiskey
3/4 c. cream fraiche or sour cream
watercress garnish
Steam lobsters in covered steamer (or cook in large saucepan with 2 inches boiling water) 8 minutes.
Remove tails from steamer and remove meat from tails. Break off tails in 1 piece, rinse thoroughly and reserve. Cut lobster meat into chunks. Melt butter in heavy medium skillet over medium heat. Add lobster and sauté 2 minutes. Season with salt and pepper. Pour whiskey into comer of pan, heat briefly and ignite, shaking pan gently until flame subsides.
Blend in cream fraiche and warm through. Spoon mixture into reserved tails. Line platter with water-crest. Top with lobster tails. Serve immediately. Serves 6.
Colcannan
4 lbs. potatoes
1 lb. cooked cabbage
2 Tbsp. butter
8 oz. milk
1/2 c. diced onion
salt and pepper to taste
Peel and boil potatoes. Drain and mash until smooth. While potatoes are boiling, sauté onions until golden. Heat milk until scalding. Add milk and onions to mashed potatoes and beat until fluffy. Beat in finely chopped cooked cabbage and butter. Add salt and pepper to taste. May need to be reheated.
PUDDINGS
Irish Whiskey Cake
1 c. butter
1 c. sugar
4 eggs
2 c. flour
3/4 tsp. baking powder
1/2 c. Irish whiskey
1 1/2 c. honey
1 1/2 c. raisins
4 c. pecans, chopped
1 c. candied fruit, chopped
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
Cream butter until light. Add sugar, mix well. Beat eggs, whiskey and honey together. Add to butter and mix well. Sift flour, baking powder, nutmeg, cinnamon and salt. Rinse raisins in hot water dry well. Add 1/2 flour mixture to creamed mixture and blend well. Add raisins, fruit, pecans and remaining flour mixture, mix well.
Pour batter into well-greased Bundt pan. Bake in 325° oven for 2 hours. Allow cake to cool briefly in pan. Remove pan and cool completely.
Wrap cake in cheesecloth. Douse cake with 1/4 cup or more of Irish whiskey.
Wrap in foil and then put in airtight container. Store in refrigerator for at least 3 days before serving.
Scones
6 c. flour
1 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1/4 lb. margarine
1 1/2 c. buttermilk
2 eggs, beaten
1 c. raisins
Mix dry ingredients very well. Blend in margarine; add raisins. Add eggs and 1 cup buttermilk. Mix until dough is workable, add more buttermilk if needed.
Pat dough with hands on floured surface 1 inch thick. (Do not roll dough.) Shape (cut out) with cup or glass.
Place on cookie sheet. Bake in 400° oven for 15 minutes. Should yield about 2 dozen.
Barm Brack
1/2 c. lukewarm milk
2 Tbsp. sugar
1 tsp. fresh yeast
2 c. white flour
2 tsp. cinnamon
1 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1 egg, beaten
3 Tbsp. butter
2 c. mixed dried fruit (currants, raisins, and dried apricots)
1 tsp. sugar
Cream the yeast and the sugar and allow to froth up in the milk, which should be lukewarm. Sieve the flour, sugar, spices and salt and rub into the butter. Make a well in the center and add the yeast mixture and the beaten egg. Mix with a wooden spoon for about 10 minutes until dough forms. Work the dried fruit into the dough and then knead.
Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size. Knead lightly and place in a lightly greased 7" diameter cake pan and allow a further 30 minutes rising time.
Bake near the top of a pre-heated oven at 400 degrees for 45 minutes. When fully baked, it can be glazed with syrup made from equal parts sugar and boiling water.
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