Serves 6 1g / 2s tb Dublin Bay prawns is Bay pr 10 medium potatoes, peeled and diced 2 medium onions, 1 bunch lek, rimmed and thinly shied "Jaan aan tee £6 tbsp milk or cream 1 chicken ack eb 2:3 thsp chopped, ‘or chives brandy Ths litres 3 pt 74s cups water 200 mt /7 it S21 Th oupe is and pepper 00m 10 fs sce ao 2 ae pe perils Ca ad paper Code pane wee led ena Boge pan of salted water Remove the legs and whiskers for Le 20. ating from the Dublin Bay prawns and uns he vegetables vwash thoroughly. Place the onions im a colander ate tents Reno and pour a lite boiling water over them, from the heat and cither mash Heat the olive oil in a pan, and sauté the onions the vegetables in the liquid with a fork tntll anspancnt. Ad ahe prawns, sauré well, ‘or use 2 blender. Add salt and pepper to taste. then add the brandy. Crumble in the stock cube, Just before serving, gradually si in the tadd the remainder of the in edients and cream and garnish with the chopped herbs. simmer for 2-3 mins. Serve immediately.Sees 4 ‘125 g/ 4 02 smoked salmon Fee 125g. cream cheese: Sel tos baer fred Tip ner, Combine the smoked salmon, red salmon, cream cheese and bcer ina food processor and process uatl smooth. Puck into 2 serving dish and reftigerate fora least 2-3 hours or overnight. Gamish with the capers and chopped dill and Serve with crackers or Brown Soda Bread (Gee recipe later in this book). Dablin Goddle Pour over tic water Belag she ol Senves 4 2 dozen Irish oysters handful of seaweed for decoration T lemon, eut inte wedges crushed ice lass of lish stout Check ave the oysters and discard any that are ‘already lightly open. Carefully open the oysters sing an oyster knife Save ay juices wm Pat the seaweed and crished tx on Dy ile paves and place the oysters in their shel on op. Drea over the airs. Serve immediatcly wath Temon wedges and crusty fos brown bread and butter, and accom panied by a lange gas of lish tout Barm Brack eeepc 2 eggs, beaten and 1 egg yolk 55 g/2ox butter 50g/ 1 1b 4 cups plain flour 55 g/20z/'l eup brown sugar 300 ml pe! Vicaps ake il Wve fay pedo pinch of salt 15g1teafra oa JIS g/ 4 051 'h cup candied peel 225 g/ 8 cl lap caren 225 ¢1@ ea! | exp rate Soak the fruit overnight in tea. Pre-hea oven to 200°C 1 400°F / Gas 6, Sift flour nutmeg and sale nto & bow. Blend yeas with 1 wp of sugar and alte warm milk unt ic froth. Add remaining sugar to the Hout Blend yeast mixture with milk and addo the flour with the beaten eggs. Bea the mixcure unt si. Fold in the fruit. Pour the mixture into a greased 20 cm / 8 in tn ‘Cover and leave to rise unt it has doubled in size about 1 hour). Bake for | hour, Remove from oven and glaze with beaten egg yolk. Return to the even Riv for 3 mins. Serve in thick sestsp Stew Seaves 4 450 51 1 poscons peeled, cooked, hg / 2hIb middle neck of lamb 450 g/ 1 Ib shredded green 4 large potatoes, pecled and sliced smal bute of rig onions, icy 2 medinom carrots peeled and sliced (optional) 200 mii? fl ox! Vhs cups milk 2 medium onions, pecled and sliced ee (500 mal 11 pt! 2 ‘water good handful of chopped } salt and pepper Cook the chopped onions in the milk for 5 mins over alow heat. Cook and drain the cabbage and combine with the mashed potatoes, Add the onion and milk to this mixture together with 25 / Lot of burcer Beat the mixture and season well Serve with the remainder of the butter on top. Trim away surplus fat and cut meat into good-sized pieces. Layer meat, oni carrots and potatoes in a deep. pot and stom cach ber Finish with a layer of potatoes. Add the water. Cover with ight fi nd cook in a slow oven (160°C: / 350°F / Gas 3) for at least 2 hours. Serve very hot from the pot, sprinkled with lots of parsley Serves £ 1 hg / 21: Ib bacon ‘Ye green cabbage and ‘ls white cabbage salt and pepper Parsley Sauce: 50 ¢/ 2 02:14 thsp butter 3 hsp flour 50 ml 12 loz / Ys cup cabbage stock 300 ml /%s pe | Ve cups mille 50 ¢/ 2021 'h cup parsley, finely chopped pepper 30-55 g/ 1-2 0513 thsp butter 30-55 g/ 1-2 02 | eup flour 150 mb pe/ cup mille 225 g/ 8 oz smoked haddock, cooked and flaked 225 ¢/8 oz potatoes, peeled, cooked and mashed egg, beaten 4.6 tbsp breaderumbs nied ieee Mal he buterdlomhy texte Hour and che ml, sting al the dime, un | | | | | Cover b th cold B boil and ! for 1 hour. Add cabbage and simmer for 20 mins. For | / constant. Season to taste Remove bacon and carve Dip in th beaten ogg and coat with breadcrumbs. into thin slices, Drain eabbage, season, chop and Shallow fry in hor fat for 5 mins on cach adda knob of buter Serve wth boiled potatoes side until golden brown. Drain on kitchen and parsley sauce paper, Serve immediatelyIrish ¢, Lea Cheesecaxy” Seuves 8-10 700 ¢/ Vl tb eream cheese, softened 75.1 2%: 02's cup butter, melted 225 g/ 8 ox / 2 cups digestive biscuit erumbs TIS g/402 1's cup sugar 3 eggs, beaten 2 thyp flour 225 ml/ 8 flo / I eup Irish cream liqueur 1 typ vanilla essence Preheat the oven to 230°C (45 Gas 8, Mix all he dry ingrdicns ina iio Me ll nhc and aso dough s formed. Add more buttermilk if Th the dough onto a loued mater sed pat gently into a round, about 5 cm / 2 in high. Place on A iphtly foured baking sect and mack dono eros ‘on the surface with a floured knife. Bake for 15.20 mins then reduce the hea (0 200°C 1 400°E / Gas 6 for another 20-25 mit ntil the base of the afrousds hollow wn tapped Daeat vent 10°C / 50°F / Gan 4 Combine the are an rnb bom Proto ee ee tn ee aera he pice bane aged oe ea sorb ie estan nase ts oe dee fa Rear Be nen saree ata