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The Celtic Chef: Delicious, hearty Celtic cuisine

The Celtic Chef: Delicious, hearty Celtic cuisine

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Published by Emereo Publishing
The delicious and hearty recipes from Ireland, Scotland, Wales and Cornwall are made up of simple foods that have fed the Celtic people for many generations.

I've assembled some of my favorite recipes together in this book, The Celtic Chef, for you to enjoy. The easy to read pages are filled with inspiration and menu ideas for Celtic celebrations as well as every day fare. Covering starters and side dishes, mains, and desserts and sweets (as well as coffees and beverages), this book offers plenty of nourishing options.

There are recipes for mussel dishes, stews, quiches, pies and mash; puddings, tarts and crumbles. Make yourself an Irish coffee and flick through the pages: there’s sure to be plenty to delight your palate.

Sláinte!Over a hundred recipes to enjoy Breakthrough Breakfasts, Delicious Dinners, Simple Snacks, To-Die-For Desserts, plus tips to turn almost any dish into a Celtic delight. With the famous wit and real-world sensibility that made her a breakout star, Alana reveals her kitchen adventures and inspires readers to cook the Celtic way with taste and fun.
The delicious and hearty recipes from Ireland, Scotland, Wales and Cornwall are made up of simple foods that have fed the Celtic people for many generations.

I've assembled some of my favorite recipes together in this book, The Celtic Chef, for you to enjoy. The easy to read pages are filled with inspiration and menu ideas for Celtic celebrations as well as every day fare. Covering starters and side dishes, mains, and desserts and sweets (as well as coffees and beverages), this book offers plenty of nourishing options.

There are recipes for mussel dishes, stews, quiches, pies and mash; puddings, tarts and crumbles. Make yourself an Irish coffee and flick through the pages: there’s sure to be plenty to delight your palate.

Sláinte!Over a hundred recipes to enjoy Breakthrough Breakfasts, Delicious Dinners, Simple Snacks, To-Die-For Desserts, plus tips to turn almost any dish into a Celtic delight. With the famous wit and real-world sensibility that made her a breakout star, Alana reveals her kitchen adventures and inspires readers to cook the Celtic way with taste and fun.

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Published by: Emereo Publishing on Aug 26, 2010
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11/27/2014

Sections

  • Table of contents
  • TABLE OF CONTENTS ... 2
  • Introduction
  • Starters and Sides
  • Asparagus & Irish Blue Salad
  • Mash with carrots and parsnip
  • Rumbledethumps
  • Champ
  • Wild mussel cocktail
  • Baked Parsnips
  • Bundles of braised leeks and spring greens
  • Pumpkin Soup
  • Irish Pub Salad
  • Pumpkin, Rice & Apricots
  • Mussels in Garlic and Guinness
  • Cheese Fondue with Garlic Roast Potatoes
  • Corn & Onion Focaccia
  • Roasted scallops with cauliflower and capers
  • Warm wild mushrooms with baked goat cheese
  • Brussel sprouts with bacon
  • New Colcannon
  • Irish Potato Soup
  • Mains
  • Fish Wife Stew
  • Beef and Guinness Pot Roast
  • Sweet herb tart
  • Sausage and potato pie
  • Corned beef with cabbage
  • Slow-cooked lamb with champ
  • Herb-wrapped salmon with nettle sauce
  • Beef and Guinness pasties
  • Pork Chops with Sweet Potato and Apples
  • Irish Pork Pie
  • Potato quiche
  • Anglesey Eggs
  • Stout and pepper pork
  • Crubeens
  • Spring Chicken and Vegetables
  • Spiced beef
  • Limerick Ham
  • Cheese Tart
  • Lamb stew
  • Beef in Claret
  • Guinness Beef Stew
  • Desserts and sweets
  • Soda Bread
  • Dundee Cake
  • Flan Eireann
  • Christmas Irish Cream
  • Irish Cream Cheesecake
  • Raisin Bread
  • Bailey's Irish Cream Brownies
  • Aran Spiosrai (Irish Spice Bread)
  • BARM BRACK (Traditional Celtic/Irish Bread)
  • White chocolate and Irish cream parfait
  • Irish cream fudge
  • Irish coffee
  • Irish iced coffee
  • Nutty Irishman
  • Mini Baileys Cheesecakes
  • Irish creamy fudge
  • Sticky whisky puddings
  • Orange and plum pudding
  • Oatcakes
  • Marigold Muffins for Eostre
  • Baked Caramel Corn
  • Gooseberry Pudding
  • Curach
  • Crunchy Apple & Blackberry Crumble
  • Irish Soda Biscuits
  • Irish Lace Biscuits
  • Magical Moments
  • Irish Bread Pudding
  • Spotted dick
  • Irish Apple Cake
  • Index

The delicious and hearty recipes from Ireland, Scotland, Wales and Cornwall are made

up of simple foods that have fed the Celtic people for many generations.
I've assembled some of my favorite recipes together in this book, The Celtic Chef, for
you to enjoy. The easy to read pages are filled with inspiration and menu ideas for
Celtic celebrations as well as every day fare. Covering starters and side dishes, mains,
and desserts and sweets (as well as coffees and beverages), this book offers plenty of
nourishing options.
There are recipes for mussel dishes, stews, quiches, pies and mash; puddings, tarts
and crumbles. Make yourself an Irish coffee and flick through the pages: there’s sure to
be plenty to delight your palate.
Sláinte!
Over a hundred recipes to enjoy Breakthrough Breakfasts, Delicious Dinners, Simple
Snacks, To-Die-For Desserts, plus tips to turn almost any dish into a Celtic delight.
With the famous wit and real-world sensibility that made her a breakout star, Alana
reveals her kitchen adventures and inspires readers to cook the Celtic way with taste
and fun.
444000 781742 9

ISBN 978-1-74244-400-0
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The
Celtic
Chef
Delicious, hearty Celtic cuisine


|2

Table of contents
TABLE OF CONTENTS ................................................................................................................. 2
INTRODUCTION ........................................................................................................................ 7
STARTERS AND SIDES ................................................................................................................ 8
ASPARAGUS & IRISH BLUE SALAD ....................................................................................................... 9
MASH WITH CARROTS AND PARSNIP .................................................................................................. 10
RUMBLEDETHUMPS ....................................................................................................................... 11
CHAMP ....................................................................................................................................... 13
WILD MUSSEL COCKTAIL ................................................................................................................. 14
BAKED PARSNIPS ........................................................................................................................... 16
BUNDLES OF BRAISED LEEKS AND SPRING GREENS ................................................................................. 17
PUMPKIN SOUP ............................................................................................................................ 19
IRISH PUB SALAD ........................................................................................................................... 20
PUMPKIN, RICE & APRICOTS ........................................................................................................... 21
MUSSELS IN GARLIC AND GUINNESS.................................................................................................. 22
CHEESE FONDUE WITH GARLIC ROAST POTATOES ................................................................................ 23
CORN & ONION FOCACCIA .............................................................................................................. 25
ROASTED SCALLOPS WITH CAULIFLOWER AND CAPERS ........................................................................... 27
WARM WILD MUSHROOMS WITH BAKED GOAT CHEESE ......................................................................... 29
BRUSSEL SPROUTS WITH BACON ....................................................................................................... 31
NEW COLCANNON ......................................................................................................................... 32
IRISH POTATO SOUP ...................................................................................................................... 33
MAINS .................................................................................................................................... 34
FISH WIFE STEW ........................................................................................................................... 35
BEEF AND GUINNESS POT ROAST ..................................................................................................... 37
SWEET HERB TART ......................................................................................................................... 39
SAUSAGE AND POTATO PIE .............................................................................................................. 41

3|

CORNED BEEF WITH CABBAGE .......................................................................................................... 43
SLOW-COOKED LAMB WITH CHAMP .................................................................................................. 45
HERB-WRAPPED SALMON WITH NETTLE SAUCE .................................................................................... 47
BEEF AND GUINNESS PASTIES ........................................................................................................... 49
PORK CHOPS WITH SWEET POTATO AND APPLES ................................................................................. 50
IRISH PORK PIE ............................................................................................................................. 51
POTATO QUICHE ........................................................................................................................... 53
ANGLESEY EGGS ............................................................................................................................ 54
STOUT AND PEPPER PORK ................................................................................................................ 55
CRUBEENS ................................................................................................................................... 57
SPRING CHICKEN AND VEGETABLES ................................................................................................... 59
SPICED BEEF ................................................................................................................................. 61
LIMERICK HAM ............................................................................................................................. 63
CHEESE TART ................................................................................................................................ 64
LAMB STEW.................................................................................................................................. 66
BEEF IN CLARET ............................................................................................................................ 68
GUINNESS BEEF STEW .................................................................................................................... 70
DESSERTS AND SWEETS .......................................................................................................... 71
SODA BREAD ................................................................................................................................ 72
DUNDEE CAKE .............................................................................................................................. 74
FLAN EIREANN .............................................................................................................................. 76
CHRISTMAS IRISH CREAM ................................................................................................................ 78
IRISH CREAM CHEESECAKE .............................................................................................................. 79
RAISIN BREAD............................................................................................................................... 80
BAILEY'S IRISH CREAM BROWNIES .................................................................................................... 82
ARAN SPIOSRAI (IRISH SPICE BREAD)................................................................................................. 84
BARM BRACK (TRADITIONAL CELTIC/IRISH BREAD) ........................................................................... 85
WHITE CHOCOLATE AND IRISH CREAM PARFAIT .................................................................................... 86
IRISH CREAM FUDGE ....................................................................................................................... 87

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IRISH COFFEE ................................................................................................................................ 88
IRISH ICED COFFEE ......................................................................................................................... 89
NUTTY IRISHMAN .......................................................................................................................... 90
MINI BAILEYS CHEESECAKES ............................................................................................................ 91
IRISH CREAMY FUDGE ..................................................................................................................... 93
STICKY WHISKY PUDDINGS ............................................................................................................... 94
ORANGE AND PLUM PUDDING .......................................................................................................... 96
OATCAKES ................................................................................................................................... 98
MARIGOLD MUFFINS FOR EOSTRE .................................................................................................. 100
BAKED CARAMEL CORN ................................................................................................................ 101
GOOSEBERRY PUDDING ................................................................................................................ 102
CURACH .................................................................................................................................... 103
CRUNCHY APPLE & BLACKBERRY CRUMBLE ...................................................................................... 104
IRISH SODA BISCUITS.................................................................................................................... 106
IRISH LACE BISCUITS .................................................................................................................... 108
MAGICAL MOMENTS ................................................................................................................... 109
IRISH BREAD PUDDING ................................................................................................................. 111
SPOTTED DICK ............................................................................................................................. 112
IRISH APPLE CAKE ........................................................................................................................ 113
INDEX ................................................................................................................................... 114



5|

Notice of Rights
All rights reserved. No part of this book may be reproduced or transmitted in any form
by any means, electronic, mechanical, photocopying, recording, or otherwise, without
the prior written permission of the publisher.

Notice of Liability
The information in this book is distributed on an “As Is” basis without warranty. While
every precaution has been taken in the preparation of the book, neither the author
nor the publisher shall have any liability to any person or entity with respect to any
loss or damage caused or alleged to be caused directly or indirectly by the instructions
contained in this book or by the products described in it.

Trademarks
Many of the designations used by manufacturers and sellers to distinguish their
products are claimed as trademarks. Where those designations appear in this book,
and the publisher was aware of a trademark claim, the designations appear as
requested by the owner of the trademark. All other product names and services
identified throughout this book are used in editorial fashion only and for the benefit of
such companies with no intention of infringement of the trademark. No such use, or
the use of any trade name, is intended to convey endorsement or other affiliation with
this book.


|6

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7|

Introduction
The delicious and hearty recipes from Ireland, Scotland, Wales and Cornwall
are made up of simple foods that have fed the Celtic people for many
generations.
I've assembled some of my favorite recipes together in this book, The Celtic
Chef, for you to enjoy. There are recipes for mussel dishes, stews, quiches,
pies and mash; puddings, tarts and crumbles. Make yourself an Irish coffee and
flick through the pages: there’s sure to be plenty to delight your palate.
Sláinte!
Alana O’Claire




|8









Starters and Sides


9|

Asparagus & Irish Blue Salad
Ingredients
 2 bunches of asparagus
 2 oz Irish blue cheese
 1/3 cup of mayonnaise
 1 Tbs Finely chopped parsley
 1 pinch of white pepper
Method
Wash and cook asparagus whole in Boiling salted water.
Using and electric whisk blend the cheese in with the mayonnaise adding in
the parsley and white pepper.
Arrange the asparagus on a serving dish and pour the dressing over the middle
of the asparagus.




|10

Mash with carrots and parsnip
Serves 4
Ingredients
 8 oz. Carrots, peeled and cut into bite sized pieces
 12 oz. Parsnips, peeled and cut into bite sized pieces
 2 tbs. Margarine
 Pinch sugar
 1/2 tsp. Nutmeg
 3 tbs. Cream or milk
Method
Place the cut carrots in a small sauce pan. Cover with water so the carrots are
“just” submerged, and cook until tender. Place the parsnip pieces in a second
sauce pan, cover with water and cook until they are tender.
Drain off the water from both and place the vegetables together in a large
bowl or in the bowl of a food processor.
Add the margarine, sugar and the soy cream. Puree the carrots and parsnips
together. They will be the consistency of mashed potatoes.
Add the nutmeg and season with salt.


11|

Rumbledethumps
Serves 2 -4
Ingredients
 1 1/2 lbs potatoes, peeled & cut into small even size pieces
 6-8 large savoy cabbage leaves, washed, trimmed & cut into 1/4-inch
strips
 4 tablespoons fresh chives, chopped
 2 ounces butter
 2-4 tablespoons milk
 Salt
 Pepper
 4 ounces local cheddar cheese, grated
Method
Preheat oven to 225C/450F - if you wish to bake this. Otherwise, this dish can
be grilled.
Lightly grease a heat resistant serving or baking dish.
Boil the potatoes for about 20 minutes or until soft. At the same time, boil the
savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to
cool in a colander.
Drain the potatoes and add the butter, milk, salt and pepper. Using a potato
masher or hand held mixer - mix & mash the potatoes thoroughly until smooth
& with no lumps.
Add the cabbage & chives to the mashed potatoes - gently mix together.

|12

Pile the Rumbledethumps mixture into your serving or baking dish - scatter the
grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in
the oven OR put under a hot grill for about 5 minutes, until the cheese has
melted and is bubbling.
Serve immediately with grilled or roast meat, casseroles, stews or roast
chicken.9 This also makes a wonderful vegetarian meal or a light lunch dish -
serve with crusty bread and extra vegetables if you wish.


13|

Champ
Ingredients
 1 kg washed Potato boiled in salted water till soft
 1 small bunch spring onion washed & finely chopped
 125 g Butter
 125 ml Milk
 Salt and freshly ground black pepper
Method
Allow the potatoes to dry, and then put them through a potato ricer
Boil the milk with 100g of the butter and the sliced spring onions
Beat in the potato and season with salt and freshly ground black pepper
Serve piping hot with a knob of butter on top.


|14

Wild mussel cocktail
Serves 4
Ingredients
For the mayonnaise: (Makes 300ml (10 fl oz))
 2 egg yolks (at room temperature)
 2 teaspoons lemon juice
 Pinch of caster sugar
 1 teaspoon Dijon mustard
 300ml (10 fl oz) light olive oil
For the Mussels:
 2 Kg (4 1/2 Lb) wild mussels, de-bearded and cleaned
 1 tablespoon olive oil
 1 small onion, diced
 2 garlic cloves, sliced
 2 medium carrots, finely diced
 200ml (7 fl oz) white wine
To Serve:
 2 little gem lettuce, shredded
 1 cucumber, peeled and finely diced (seeds discarded)
 Few sprigs each of chervil and dill
 Sea salt and freshly ground black pepper


15|

Method
Firstly, make the mayonnaise. Put the egg yolks, lemon juice, sugar and Dijon
mustard in a small bowl and season well. Very gradually pour the oil into the
bowl in a steady stream, whisking it in all the time. This will give a rich, thick
mayonnaise.
Discard any mussels that remain open when tapped. Heat the oil in a large pan
and add the onions, garlic, carrot, wine and mussels. Cover with a tight fitting
lid and leave to steam for 5-6 minutes until the mussels have opened. Discard
any mussels that remain closed.
Drain everything in a colander set over a bowl to catch the juices. Return the
juices to the pan and simmer until reduced to about two tablespoons. Strain
the juices through a fine sieve into the mayonnaise, stirring to combine.
Meanwhile, remove the mussel meat from the shells and reserve. Spoon the
carrot and onions into a bowl. Stir the lettuce and cucumber through with two
tablespoons of the mayonnaise and check seasoning. Divide this mixture
between four serving glasses and spoon the mussels on top.
Dress the mussels with a spoonful of mayonnaise, the chervil and dill and
serve.


|16

Baked Parsnips
Ingredients
 2 pounds parsnips
 3 tablespoons chicken or beef stock
 Salt and Pepper to taste
 Pinch of nutmeg
 2 tablespoons butter
Method
Peel, quarter, and core parsnips. Drop into boiling water and boil for 15
minutes.
Remove from stove and place pan in sink running cold water into it until
parsnips are slightly cooled. Drain and place in casserole dish. Add stock and
sprinkle with salt, pepper, and nutmeg.
Dot with butter and bake for 30 minutes at 350 degrees.


17|

Bundles of braised leeks and spring
greens
Serves 4
Ingredients
 12 fresh leeks
 1 pound fresh French sorrel or spinach
 2 tablespoons butter
 2 tablespoons olive oil
 2 cloves garlic, minced
 1 onion, chopped
 11/2 cups vegetable stock
 1/4 cup chopped fresh herbs such as parsley, chervil, basil, or thyme
Method
Trim, split, and thoroughly clean leeks and cut off dark green tops so that
leeks are about 5–6 inches in length; divide into 4 lots. (If you’re using wild
leeks, trim and thoroughly clean; leave tops on). Reserve 4 long, green leek
stems to tie bunches. Clean and trim sorrel and divide into 4 lots.
Slice each reserved leek stem into 4 strips and use to tie each bundle
together. Make bundles by gathering 1 lot of sorrel and surrounding them with
1 lot of leeks. Tie bundles tightly with 4 strips of leek leaf. Make 3 more
bundles. In a large skillet over moderate heat, heat butter and oil. Add garlic
and onion and sauté until soft, about 5 minutes. Add leek bundles, stock, and
herbs; season to taste with salt and pepper.

|18

Cover skillet and adjust heat so stock simmers gently. Cook 15 to 20 minutes,
or until tender. Lift out bundles with a slotted spoon and keep warm. Increase
heat and reduce stock by about half. Drizzle over bundles to serve.


19|

Pumpkin Soup
Serves 4-6
Ingredients
 2 lbs Cooked Fresh Pumpkin or 3 Cups canned Pumpkin
 3 Cups of Chicken Broth
 3/4 Cup of Cream
 1/2 Cup of Julienned cut Ham
 1 Tbs butter
 1 1/2 Tbs flour
 2 Tbs Molasses
 1/4 tsp cinnamon
 Pinch of ginger
 Pinch of nutmeg
 Salt and pepper
Method
In a stock pot place the Pumpkin and the chicken stock and kneed together
over a medium heat. In a separate pan create a rue with the melted butter
and flour and then add to the stock pot. Add remaining ingredients, continue
to stir at a medium high heat for 20 minutes but do not allow to boil Serve
immediately.


|20

Irish Pub Salad
2 servings
Ingredients
 1/2 cup regular or low-fat mayonnaise
 2 tablespoons malt vinegar or white wine vinegar
 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
 1 teaspoon whole grain Dijon mustard
 2 to 3 teaspoons water
 4 cups torn lettuce
 4 cups selected salad bar ingredients (such as pickled beets, sliced
cucumbers, diced tomatoes, chopped celery, shredded cabbage and
sliced onions)
 2 hard-boiled eggs, peeled, sliced
 4 ounces cheddar and/or blue cheese, cut into wedges
Method
Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and
whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin
enough to pour. Season dressing to taste with salt and pepper.
Arrange lettuce on platter as base of salad. Place salad bar ingredients over
lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle
dressing over salad. Place cheese wedges at ends of platter and serve.



21|

Pumpkin, Rice & Apricots
Ingredients
 3 tablespoons oil
 1 medium onion, finely chopped
 6 cups pumpkin, cubed (butternut, buttercup squash or sweet potatoes
may be substituted)
 3/4 cup dried apricots, chopped
 1 teaspoon salt
 3/4 cup water
 1 cup cooked rice
Method
Heat oil in a wide skillet over medium heat. Add onion and cook, stir
occasionally, until it begins to brown.
Add pumpkin pieces to skillet as you prepare it, stir to coat.
Chop apricots and add to skillet along with salt and 3/4 cup water. Cover and
simmer the mixture 15 minutes.
Add cooked rice and cook 10 minutes more, or until pumpkin is tender.
Stir often as it cooks.
Serve.


|22

Mussels in Garlic and Guinness
Serves 4
Ingredients
 2 lbs. fresh mussels, scrubbed, debearded and rinsed in cold water
 1 shallot, minced
 3 cloves garlic, minced
 1 Tbsp. minced fresh flat-leaf parsley, plus extra for garnish
 1 1/2 tsp. minced fresh thyme
 1/2 cup Guinness
 1/2 cup half and half
 2 Tbsp. unsalted Irish butter*
 Lemon wedges for serving
 Fresh bread for serving
Method
Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the
mussels and remaining ingredients and cover immediately.
Cook, stirring once or twice, for 6 to 8 minutes or until the mussels open.
Discard any that don’t open.
To serve, divide mussels among shallow bowls and ladle the broth over them.
Sprinkle with parsley and serve with a wedge of lemon and slices of bread to
sop up the juice.


23|

Cheese Fondue with Garlic Roast
Potatoes
Ingredients
 1 pound new potatoes, scrubbed
 1 tablespoon olive oil
 1 tablespoon balsamic vinegar
 2 cloves garlic, smashed
 One-quarter pint white wine
 One-quarter pint double cream
 6 ounces Gruyere or any hard cheese
 One-half tablespoon chopped tarragon
 One-half tablespoon chopped parsley
Method
Preheat the oven to 425F
Par-boil the potatoes until soft but not cooked completely. Drain well.
Place the oil, garlic and vinegar in a large ovenproof frying pan over a medium
heat. Toss the potatoes into the pan and cook for 2-3 minutes.
Transfer to the oven and bake for 10 minutes.
Meanwhile, place the wine in a small pan and reduce by one third. Add the
cream and cheese and continue cooking for 2-3 minutes, stirring continuously.
Pour the fondue mixture into a bowl and scatter with the chopped herbs.

|24

Serve the hot potatoes on the side to dip into the fondue.
Serve immediately.
NOTE: Other vegetables, such as sautéed mushrooms and par-boiled and
seasoned broccoli or cauliflower flowerets are also tasty with cheese fondue


25|

Corn & Onion Focaccia
Ingredients
 1 package active dry yeast
 1 cup warm (100 degrees) water
 1/2 teaspoon salt
 2 tablespoons olive oil or salad oil, divided
 3/4 cup cornmeal
 2-1/4 cups all-purpose flour, divided
 1 cup corn kernels, fresh/frozen
 2 tablespoon minced fresh sage leaves
 1 small red onion (about 3 oz.), thinly sliced
 1 tablespoon lemon juice
 1/2 cup shredded Jack cheese
Method
In a large bowl, sprinkle yeast over water; let stand about 5 minutes. Stir in
salt, 1 tablespoon oil, cornmeal, and 1 cup flour.
Beat with a mixer until dough is stretchy, 3-5 minutes. Stir in 1 more cup
flour.
Coat a board with remaining flour. Knead dough on board until smooth and
elastic, add more flour if dough sticks. Place dough in a bowl, cover, let rise in
warm spot, about 45 minutes.
Punch dough down.
Pour remaining oil in 10" x 15" baking pan.

|26

Turn dough in oil to coat, then press and pat dough evenly to fill pan.
Sprinkle with corn and sage; press firmly into dough.
Separate onion slices into rings and mix with lemon juice. Scatter onion rings
over dough and press down gently. Cover pan and let dough rise, about 30
minutes.
Bake uncovered, on lowest rack in 400 degree oven until dough is well
browned on edges and bottom, about 35 minutes.
Sprinkle with cheese and bake 2 more minutes.
Serve hot, warm, or at room temperature. Cut into squares.


27|

Roasted scallops with cauliflower and
capers
Serves 5
Ingredients
 Scallops
 1 medium cauliflower
 500ml/16½fl oz milk
 Icing sugar
 150g/5oz unsalted butter
 30g/1oz chopped shallots
 30g/1oz chopped button mushrooms
 1 bouquet garni
 100ml/4oz dry white wine
 100ml/4fl oz double cream
 50ml/2fl oz virgin olive oil
 30g/1¼oz water soaked raisins
 30g/1¼oz washed salted button capers
 15 leaves of fresh chervil
Method
Using a table knife, prize the scallop open.
Lift the scallop from its shell and remove the roe and beard (keep the beards
for the sauce and the roes can be used in a salad). Keep the scallops on a cloth
in the fridge until ready to cook (this keeps them dry for frying in oil).

|28

To make the cauliflower, cut the cauliflower into even sized florets. Break off
15 florets and set aside.
Slice the remaining cauliflower, and cook in the milk, with enough salt to
taste, until tender and remove from the milk. Purée in a liquidizer using
50ml/2fl oz of the double cream until smooth, adjust seasoning where
necessary.
To make the sauce, gently fry the scallop beards in 30g/1oz butter without
any color. Then add the shallots, mushrooms, bouquet garni and cook for a
few more minutes. Pour in the wine and reduce by 9/10ths.
Add 50ml/2oz of the double cream and bring to the boil. Remove to a low heat
and stir in 120g/4oz of butter. Adjust the seasoning and pass through a fine
sieve onto the raisins and capers. Do not allow this sauce to get too hot or
cold (store in a warm place).
Cook the scallops in a non-stick pan to your liking. Season, to taste, with salt
and freshly ground black pepper.
Dust the cauliflower florets liberally with icing sugar and in the same pan fry
them until golden.
To serve, place the cauliflower florets neatly around the serving plate. Put
some of the purée in the centre. Place the scallops on top and spoon around
the caper and raisin sauce. Decorate the dish with chervil.


29|

Warm wild mushrooms with baked goat
cheese
Serves 4
Ingredients
 12 ounces chanterelle, cap, shiitake, or oyster mushrooms
 1 large garlic clove, chopped
 2 tablespoons chopped fresh chives
 2 ounces soft goat cheese, cut into 4 rounds
 2 cups mesclun or spinach
 2 tablespoons chopped fresh parsley
 2 tablespoons chopped fresh tarragon
 2 tablespoons chopped fresh marjoram
 1/2 cup fresh nasturtium flowers (optional)
 2 tablespoons white wine, tarragon, or white vinegar
Method
Clean mushrooms and slice. Heat 2 tablespoons oil in skillet and cook garlic,
mushrooms, and chives over medium heat until just tender. Season with salt
and pepper. Lift mushrooms out of pan with slotted spoon onto lightly oiled
baking sheet, dividing into 4 portions. Place goat cheese round in center of
each pile. Bake at 400°F about 4 minutes, until cheese melts and browns
slightly.
Meanwhile, wash and dry lettuce and herbs. Toss together with flowers in
medium bowl. Divide into 4 portions and place on warmed plates. Add

|30

remaining oil to skillet, turn heat to medium, and stir to collect pan juices and
bits. Add vinegar and simmer until reduced slightly.
Spoon hot mushrooms, juices, and cheese over lettuce, then drizzle with hot
oil and vinegar. Serve immediately.


31|

Brussel sprouts with bacon
Serves 6
Ingredients
 300g brussel sprouts, trimmed, halved
 160g bacon rashers, rind removed, coarsely chopped
 30g butter
Method
Cook the brussel sprouts in a steamer basket over a saucepan of boiling water
for 5 minutes or until just tender.
Meanwhile, cook the bacon in a large non-stick frying pan over medium-high
heat for 4-5 minutes or until golden.
Add the brussel sprouts and butter to the bacon, and toss to combine. Season
with salt and pepper.


|32

New Colcannon
Serves 4 - 6
Ingredients
 1 lb. small purple potatoes, whole
 15 oz. sliced shitake mushrooms
 1 lb. kale, washed well, trimmed of tough stems, and cut into wide
strips
 3 Tbs. olive oil
 3 - 6 cloves garlic, chopped
Method
If not peeling potatoes, wash well. Place in pot and cover with water. Bring to
a boil, then simmer potatoes until tender, about 20 minutes. Drain and
reserve.
While potatoes are cooking, bring a large pot of water to a boil. Add salt if
desired. Add kale. Simmer no more than 5 minutes from when you add it to
the water. Drain and reserve.
Heat oil in a large skillet. Sauté mushrooms and garlic until mushrooms are
tender and all liquid has evaporated, about 6 minutes. Gently stir in kale and
whole potatoes to coat with oil. Season with salt and pepper and serve warm
or at room temperature.


33|

Irish Potato Soup
Serves 6
The basis of a good soup is a good stock. The best soup is made of stock that
comes from the water that chicken, ham or bacon has been boiled cooked in.
Ingredients
 6 Medium potatoes
 2 medium onions
 5 cups of stock, (or milk and water equal mixed)
 1 cup heavy cream ( you may substitute 1 cup of stock to reduce
calories)
 2 tbsp butter
 2 tbsp parsley or chives
 Salt and pepper (to taste)
Method
Peel and dice the potatoes and finely chop the onions. Use a saucepan with a
cover, melt the butter, and cook the onions and potatoes until soft, but not
colored or browned. Add the liquid stock and cream. Stir continuously and
bring to a boil, and then reduce heat to simmer, and cover for 30 minutes.
Add seasoning to taste. Sprinkle parsley or chives on top of each bowl as
served.


|34









Mains


35|

Fish Wife Stew
Ingredients
 1 lb brill fillet (or similar white fish)
 2 oz of cooking oil
 2 oz flour
 1/4 tsp paprika
 1/4 tsp salt
 1/4 tsp of white pepper
 1 very thinly sliced yellow onion
 1 chopped green bell pepper
 1 tsp curry powder
 1/8 tsp ground ginger
 6 tomatoes (skinned and chopped)
 1 Tbs chutney
 1 1/4 cups of fish stock
 2 cups of water
 1/2 cup long grain rice
Method
Clean and skin fish and remove all bones. Then cut into chunks between 1
inch and 1/2 inch.
Mix paprika, white pepper, salt and flour together. Coat the fish in the flour
and put the remaining flour aside.
In a casserole dish, fry the fish using only half of the oil. Cook until brown


|36

then remove.
Add the remaining oil and add onion and pepper. Sautee but do not brown
vegetables. Add remaining flour, curry powder, ground ginger, tomatoes,
chutney and gradually add the Fish Stock. Stir constantly until sauce
thickens.
Add the fish, water, rice and bring to a boil. Simmer until rice is cooked



37|

Beef and Guinness Pot Roast
Ingredients
 3 lbs. beef brisket rump
 3 cloves of garlic
 3 whole celery stems
 4 carrots, peeled and halved
 2 yellow onions. Quartered
 2 bay leaves
 1 ground clove
 1 tsp. white pepper
 1 tsp.+ Kosher Salt
 1 pint of Beef stock
 1 Pint Guinness Ale
 1/2 lb. New Potatoes
Method
In a large fry pan heat up oil and brown the outer edges of the Brisket.
Take one of the garlic cloves and cut into slivers and insert them into slit
holes made in the brisket. Then crush and mince the other 2 garlic cloves and
spread them over the brisket. Next sprinkle the ground clove, bay leaves,
white pepper and Kosher salt over the Brisket and refrigerate overnight.
Remove brisket from fridge and place in a large 2 quart casserole dish. Add
carrots, onions, celery beef stock and Ale.
Take new potatoes and sprinkle Kosher salt over them. Let stand for 2 hours


|38

while brisket is cooking.
Cook brisket (with veggies and liquid) in 350 over for 2 1/2 hours. In the last
hour add the potatoes.



39|

Sweet herb tart
Makes one 9-inch tart
Ingredients
 11/4 cups milk
 1/4 vanilla bean
 3 tablespoons fresh chopped sweet cicely
 2 tablespoons fresh chopped basil
 1/4 cup plus 1 tablespoon sugar
 1/2 cup raisins
 3 egg yolks
 3 tablespoons rosewater
 1/3 cup blanched almonds
 1 9-inch pie shell, baked and cooled
 3 cups sliced strawberries
Method
In a medium saucepan, combine milk, vanilla bean, sweet cicely, basil, 1/4
cup sugar, and raisins. Scald by heating just to the point when bubbles form
around the inside of the pan. Remove from heat and lift out vanilla bean.
In a small bowl, mix rosewater into almonds until it forms a paste-like
consistency; set aside.
In a medium bowl, beat egg yolks with 1 tablespoon sugar until thick. Beat in
half the hot milk. Return milk and egg yolk mixture to the pan and heat to a
simmer over medium heat, stirring constantly. Stir in almond paste, simmer 10
minutes, until thickened. Cover with plastic wrap and let cool completely.

|40

To assemble the tart, spoon the almond cream evenly into the tart shell and
arrange the strawberries neatly over the top. Refrigerate until ready to serve.


41|

Sausage and potato pie
Serves 4
Ingredients
 12 of your favorite pork sausages
 115g / 4oz unsalted butter
 2 large onions, finely sliced
 175g / 6oz bacon lardons
 225g / 8oz Cavalo Nero, finely shredded
 3lb potatoes, peeled and finely sliced
 2 tablespoons soft thyme leaves
 450ml / ¾ pint double cream
 300ml / ½ pint fresh beef stock
 2 bay leaves
 2 egg yolks
 Salt and pepper
Method
Preheat oven to Gas 3 / 170c.
Heat a non–stick frying pan. Add sausages and gently fry gently until just
browned. Remove from the pan and slice on the diagonal, lengthways into
three. Meanwhile heat a large frying pan. Add the 55g / 2oz of the butter and
once melted add the onions. Cook the onions gently for 10 minutes or until
soft and translucent. Remove from the pan and set aside. Add the bacon
lardons to the frying pan and cook for 3 – 4 minutes until golden and crispy.
Add the Cavalo Nero with 2 tablespoons of water. Cook for 2 – 3 minutes or

|42

until the cabbage is soft, but still holding a little texture. Drain off any fat,
remove from the pan and set aside.
Rub a large gratin dish (30 x 21 x 6cms) liberally with 25g / 1oz butter. Place a
layer of sliced potatoes in the bottom of the dish season with salt and pepper
and a sprinkling of the thyme. Top with a layer of sliced sausage, then a layer
of cooked onion. Top with another layer of sliced potato and season with salt,
pepper and thyme. Spoon over the cooked Cavalo Nero and bacon. Top with
another layer of potato slices and season again with salt, pepper and thyme.
Top with a layer of sliced sausage, then a layer of cooked onion and finally a
layer of sliced potato. Season once again with salt, pepper and thyme.
Pour the cream and stock into a pan and add the bay leaves. Place over a
gently heat and bring to just below boiling point. Allow to cool slightly, then
pour over the egg yolks and whisk to combine. Pour over the sausage and
potato pie. You want the liquid to just cover the top layer of potatoes. Dot
over the remaining butter and cover with foil. Place the dish on a baking
sheet. Place in the oven and cook for 1 ¾ hours. Remove the foil from the dish
and increase the oven temperature to Gas 6 / 200c and cook for a further 15
minutes or until the top is golden. Serve immediately with garlic bread.


43|

Corned beef with cabbage
Serves 5-6
Ingredients
 2-2.25kg (4½5lb) piece of corned beef (preferably the top rib, but
silverside is good, too)
 2 onions, peeled but left whole
 6 cloves
 2 bay leaves
 8 black peppercorns
 3 large carrots, peeled and cut into 3 pieces each
 4-6 evenly sized floury potatoes (about 100g/4oz each), peeled and
halved
 1 tightly packed, medium-sized green cabbage
 Salt and freshly ground black pepper
 Hot mustard, to serve (optional)
Method
Rinse the beef under cold water to remove the brine and put it into a large
but snugly fitting pan that is also large enough to hold all the vegetables. Stud
the onions with the cloves and add them to the pan with the bay leaves,
peppercorns and enough water to cover. Bring to the boil over a high heat,
skimming off any scum as it rises to the surface. Then reduce the heat, cover
and leave to simmer for 2-2½ hours, until the beef is tender, skimming the
surface and topping up the water now and then if necessary.

|44

Add the carrots and bring back to the boil. Then add the potatoes and simmer
for 15 minutes. Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and
remove the thickest part of the core, but leave a little to help hold the leaves
together. Add to the pan and simmer for 5 minutes, by which time all the
vegetables should be tender.
Lift the beef on to a carving board and carve the meat across the grain into
slices. Arrange the beef and vegetables on a large, warmed serving platter and
moisten with a little of the stock. Serve with some hot mustard, if you wish.


45|

Slow-cooked lamb with champ
Serves 4
Ingredients
 4 lamb shanks (12 oz each/ 350g)
 100g flour
 1 packet cep powder
 Olive oil
 9oz butter
 4 carrots, finely chopped
 1 head celery, finely chopped
 12 shallots, small, finely chopped
 200g assorted mushrooms (including oyster, shitake etc), finely sliced
 400ml Madeira wine
 400ml red wine
 Zest and juice of 2 large oranges
 600ml lamb stock
 1 bunch thyme
 1 bunch curly parsley
For the champ
 ½ pint milk
 1 bunch spring onions, chopped
 500g mashed potato
 1oz/25g butter
 Ground white pepper, pinch salt
 For curly kale

|46

 2 Spanish onions, finely sliced
 Olive oil
 2 cloves garlic, chopped
 1 head curly kale, roughly chopped
Method
Dust 4 lamb shanks with seasoned flour and cep powder. Lightly brown them
in olive oil and butter in a high sided roasting dish, remove and put to one
side.
Add the chopped vegetables and soften gently with 2oz butter. Then add the
mushrooms and lightly color. Add the Madeira, the wine, the orange zest and
juice and the lamb stock. Put the shanks back into the liquid with the thyme
and parsley and season. Cover with foil and place in the oven for 3 hours at
160 degrees Celsius. Once cooked, remove the lamb from the oven. Take the
lamb out of the sauce, skim the excess fat off the sauce and reduce cooking
liqueur by half over the hob for about 10 minutes. Once reduced, turn off the
heat, put the mutton into the liquid so that the mutton stays warms and forms
a glaze.
For the champ, bring the milk to the boil with the chopped spring onion.
Remove from the heat and add the mashed potatoes with an oz of butter,
some ground white pepper and a pinch of salt.
For the curly kale, soften the onion with olive oil in a wok or large frying pan.
Add the garlic and kale and toss through for 2 minutes. Add a ladle of the lamb
and gently simmer for 5 minutes.
Place the lamb on a plate, along with some champ and some curly kale,
drizzle over some of the sauce and enjoy!

47|

Herb-wrapped salmon with nettle sauce
Serves 4
Ingredients
 4 large, wild-caught salmon fillets
 11/4 cups basil pesto
 4 angelica leaves, soaked in water
Method
Cut salmon fillets in half, spread 1–2 tablespoons of pesto on one half and
cover with the other half of fish. Place 1 stuffed fillet in the center of each
angelica leaf. Wrap tightly and secure with twine.
Grill on barbecue 4–6 minutes per side. Check doneness by unwrapping one
package and cutting into flesh. If it is opaque and flakes easily with a fork, it
is done.
Nettle sauce
Makes 1/2 cup
Gather wild nettles using gloves for protection from the nasty stings. Heating
the nettles dissipates the oxalic acid in the leaves and renders them safe to
eat. For an alternative, substitute chopped fresh sorrel and omit the steaming.
 1/2 cup fresh nettle leaves or fresh sorrel
 2 cloves garlic, crushed
 2 tablespoons capers, rinsed and drained
 3 anchovy fillets, finely chopped

|48

 1 tablespoon fresh chopped basil
 1 tablespoon fresh chopped chervil
 2 tablespoons fresh chopped parsley
 1 teaspoon Dijon mustard
 3 tablespoons lemon juice
 1 tablespoon olive oil
 2–4 tablespoons yogurt
Clean nettle leaves under warm water, immediately transfer to a medium
saucepan, and cover with lid. Turn heat to medium-high and heat nettles just
until leaves wilt. Remove from pan and cool.
Blend all ingredients in a small food processor or blender until well mixed.
Stores in the refrigerator for 3 days.


49|

Beef and Guinness pasties
Makes 6
Ingredients
 700g beef chuck (casserole) steak, cut into 2.5cm pieces
 1 tbs olive oil
 200g bacon rashers, rind removed, coarsely chopped
 1 brown onion, coarsely chopped
 70g (1/4 cup) tomato paste
 2 tbs plain flour
 1 x 440ml can Guinness beer
 250ml (1 cup) beef stock
 2 tsp chopped fresh thyme
 1 tbs brown sugar
 3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just
thawed
 1 egg, lightly whisked
Method
Season beef with salt and pepper. Heat oil in a saucepan over medium-high
heat. Add half the beef and cook for 3-4 minutes or until browned. Transfer to
a bowl. Repeat with remaining beef.
Reduce heat to medium-low. Add bacon and onion and cook, stirring, for 5
minutes or until onion is soft. Reduce heat to low. Add tomato paste and flour
and cook, stirring, for 5 minutes. Gradually add Guinness, whisking until the
mixture thickens.

|50

Pork Chops with Sweet Potato and Apples
Serves 4
Ingredients
 4 pork chops, 1-1/4 inches thick
 2 large sweet potatoes, peeled and sliced
 2 large apples, cored and sliced
 1 large onion, peeled and sliced
 1/2 cup melted butter
 1 tablespoon brown sugar
 1/2 cup all purpose flour
 1 teaspoon salt
 1/2 teaspoon nutmeg
 1/2 teaspoon freshly ground pepper
 12 ounces Guinness stout
Method
In a fry pan, brown pork chops evenly on both sides.
Layer sweet potatoes, apples, and onions, alternately in a greased 12-cup
shallow casserole. Sprinkle with half the butter and brown sugar.
Lay pork chops on top in a single layer, if possible. Mix flour, salt, nutmeg,
and pepper into the remaining butter.
Stir in the beer. Pour over top of the pork chops. Cover and cook in a 350 F
oven 1-1/2 hours.


51|

Irish Pork Pie
Ingredients
Pastry:
 3 cup all-purpose flour
 1 large egg yolk
 1/2 cup water
 4 oz butter
 1/2 tsp salt
 Beaten egg for glaze
Filling:
 1 lb ground pork
 1/4 cup cracker crumbs
 1/4 cup water
 1 tsp salt
 1 tsp sage
 1/2 tsp thyme
 1/2 tsp oregano
 1/2 tsp parsley
 1/4 tsp fresh ground pepper
 Pinch crushed cloves
NOTE: For a more authentic pie, instead of using ground pork, use your food-
processor to finely chop 1lb pork shoulder and a few rashers of uncooked Irish
bacon.


|52

Method
To make pastry, slowly heat water and butter in a saucepan. Once the butter
is melted, simmer for 2 minutes. Put flour in a bowl and make a well in the
center. Add the seasoning and egg yolk into the well, cover with some flour
and quickly pour in the contents of the saucepan, stirring continuously. Once
cooled, kneed into a dough then leave covered for 30 minutes in a warm
place. Separate about two thirds of the dough into five balls, each about the
size of a billiard ball. The other third of the dough will be used later for the
lids. Make each pie casing by molding a ball around the outside of the bottom
of a pint glass. Stretch the dough up the glass for about 1 1/2 inches so that
the pastry is reasonably thin. (The pastry is easier to remove if the glass is
coated in flour first)
Mix all the filling ingredients together. Fill the pastry casings with the
mixture. Roll out the remainder of the pastry. Cut out lids using the top of a
pint glass as a pastry cutter. Place lids on pies, sealing around the edges with
some water. Using the point of a knife, make a hole in the center of each lid
to allow steam to escape.
Cook at 350F in the center of the oven for about 1 hour, glazing with the
beaten egg yolk from time to time. When the pies are nicely browned, remove
from oven and leave to cool on baking racks.
NOTE: Irish pork pie is usually served cool - not hot.


53|

Potato quiche
Serves 4
Ingredients
 5 medium Potatoes
 butter or margarine
 packet frozen spinach
 100 g diced ham or bacon
 grated light cheese
 300 mls milk
 3 eggs
Method
Peel and chop potatoes, boil until soft, mash with butter/margarine making
sure mash is stiff. Wipe quiche dish with butter/margarine. Spoon mash into
prepared quiche dish and, using a fork, spread mashed potatoes over bottom
and sides of dish to form a case for the quiche.
Into case spread defrosted spinach (wring excess moisture out prior to
spreading). Spread diced ham/bacon and cover all with a layer of shredded
cheese. Mix milk and eggs together, whisking until combined, pour over
cheese and bake in the oven on 180 degrees Celsius for 50 minutes or until
golden brown.
Don't be stingy on the ingredients. Changing some of the potatoes for orange
sweet potatoes is also tasty and slightly better for diabetics. Salmon and leek
also works instead of spinach and ham.

|54

Anglesey Eggs
Ingredients
 3 leeks
 1 pound potatoes, peeled
 3 ounces grated Caerphilly cheese
 2 ounces butter
 2 ounces all-purpose flour
 4 hard-cooked eggs, shelled and cut in half
 1 pint milk
 salt & pepper
Method
Wash and chop leeks.
Boil the potatoes until fork tender.
Boil the leeks for about 10 minutes. Drain the leeks and potatoes and combine
them together. Add salt and pepper and mash the mixture.
Melt the butter. Stir in the flour mixing until smooth. Slowly stir in the milk.
Slowly stir and bring to a boil. Boil about 3 minutes.
Add 1/2 of the cheese. Arrange eggs in a casserole dish. Arrange the
potatoes/leek mixture around the outside.
Pour the sauce over all of it. Sprinkle the remainder of the cheese. Brown
swiftly under the broiler.


55|

Stout and pepper pork
Serves 4
Ingredients
 ½ pork shoulder joint, boneless, about 1kg/2lb 4oz
 3 anchovies, from a can, cut in half lengthways
 3 pitted prunes, halved
 2 tbsp oil
 85g/3oz unsalted butter
 3 onions, finely sliced
 ½ tbsp chopped sage
 3 tbsp plain flour
 500ml/18fl oz a dark Irish stout
 450ml/16fl oz chicken stock
For the Marinade
 1 tbsp ground black peppercorns, crushed
 2 tsp salt
 2 tsp dried oregano
 1 tsp dried thyme
 4 cloves garlic
 2 tbsp soft brown sugar
 2 tbsp olive oil
 2 tbsp wine vinegar


|56

Method
For the marinade, combine the peppercorns, salt, herbs, garlic and sugar in a
food processor, then gradually add the oil and vinegar.
Make six incisions in the piece of pork and carefully press half a prune and half
an anchovy fillet into each slit. Rub the meat with the marinade and leave to
marinate in a cool place for at least three hours or ideally overnight.
Preheat the oven to 150C/300F/Gas 2. Wipe off the marinade and brown the
pork off in half the oil and half the butter, until brown on all sides.
Remove the pork and set aside. Add the remaining butter and oil to the pan
and heat gently. Once foaming, add the onions and chopped sage.
Allow to cook over a gentle heat until the onion is soft and golden-brown. This
will take about 20 minutes.
Add the flour and continue to cook for five minutes, stirring regularly.
Place the pork back on top of the onion slices in the casserole.
Add the marinade, stout and chicken stock to the pan, bring to the boil and
cover the casserole.
Cook in the oven for about four and a half hours until the meat is very tender.
Slice the meat into large chunks. Keep warm.
Pour all the pan juices into a food processor and blend until smooth. If the
liquid is too thin, boil vigorously to reduce. Pour over the meat.
Serve with roast carrots, roast parsnips and mashed potatoes.


57|

Crubeens
Serves 2
Ingredients
 6-7 crubeens
 1 large onion quartered
 6 cloves (optional)
 1 large carrot cut into chunks
 5 or 6 parsley stalks
 3 good sprigs of thyme
 12 peppercorns
 Bay Leaf
 Vinegar
Method
Wash and scrape the crubeens clean. Take off the horny shell on the feet if
the butcher has not removed it.
Place the crubeens in a skillet and cover them with cold water to which a good
drop of vinegar was added.
After the water has boiled pour it off.
Place the crubeens in a large pot. Add 1 large onion, quartered; ~ (my
grandmother used to insert 6 cloves into the onion. That’s optional.)
Add 1 large carrot, cut into chunks;

|58

Add A touch of salt and pepper; 1 bay leaf; 5 or 6 parsley stalks; 3 good sprigs
of Thyme; and 12 peppercorns
Cover with cold water.
Bring to the boil and skim off the scum on top.
Reduce the heat and simmer gently for 2 or 3 hours or until the meat is soft
and very tender.
By dinner time the crubeens will be beautifully soft, white pink and juicy and
flavored with the vegetables.


59|

Spring Chicken and Vegetables
Serves 6
Ingredients
 1 chicken (about 5-lbs)
 2 onions
 bouquet garni*
 pinch of salt
 6 green peppercorns
 1 teaspoon paprika
 3 sticks of celery
Method
Put all of the ingredients in a pot and cover with cold water; bring to the boil
and simmer gently for up to 1 hour, depending on the size of the chicken.
When chicken is tender, remove it from the water and set aside to cool. Then
skin it and remove the flesh from the bones. In the meantime, boil up the
remaining stock and reduce it to about one-half pint.
*A bouquet garni is a bunch of fresh herbs generally consisting of parsley
stalks, a sprig of thyme, a bay leaf and a blade of mace tied together. This is
added to enhance flavor.


|60

Sauce
 1oz butter
 1oz plain flour
 One-half pint of chicken stock
 One-quarter pint of cream
 3 egg yolks, beaten
 Juice of 1 lemon
 Paprika
Method
Melt the butter in a saucepan. Add the flour and cook gently.
Add the chicken stock and stir until it boils, then let it cool slightly.
Add the remaining ingredients and stir until thick, without allowing it to boil.
Season with a good dusting of paprika. Half cool, and then pour over top the
chicken.


61|

Spiced beef
Ingredients
 6 lb sirloin tip or eye of the round roast
 3 bay leaves, finely chopped
 1 teaspoon powdered mace
 6 finely ground cloves
 1 large clove of garlic crushed and made into a paste with salt
 1 teaspoon allspice
 1 teaspoon crushed black peppercorns
 2 teaspoons molasses
 2 heaping teaspoons brown sugar
 1/2 cup salt
 2 teaspoons salt/pepper
 1 bottle Guinness
Method
Mix all the flavorings and spices together
Place the beef in a large bowl and rub all over with the spice and flavoring
mixture
Cover and refrigerate
Rub in the mixture once or twice a day for a week; turn the beef as you repeat
the rubbing in process. The spices and flavorings will now be mixed with the
juices drawn from the beef

|62

Tie up the meat firmly and place in a large pot. Rub in a last teaspoon of
ground cloves
Cover with cold water to which a bottle of Guinness has been added
Simmer gently for 6 hours. Allow to cool in the cooking liquid. When cool,
remove from the cooking liquid, place on a serving dish and cover with a
weighted plate
Refrigerate until serving time
Serve cold, thinly sliced.


63|

Limerick Ham
Ingredients
 One fully-cooked cured ham (smoked, not salted)
 1/4 cup juniper berries; if using dried berries, soak until soft
 1 1/2 cups French-style mustard
 1 cup gin
 1 cup brown sugar
Method
Preheat oven to 350 degrees F
Score the ham to a depth of 1/2 inch on all sides
Rub the softened berries into the cuts
Blend the gin, brown sugar and mustard and coat the ham with this mixture on
all sides
Cover with foil and bake until heated through (about ten minutes per pound)
Remove foil and bake until skin is crisp
From time to time baste with the liquid from bottom of pan.

|64

Cheese Tart
Serves 4-6
Ingredients
Short Crust Pastry
 3/4 cup of flour
 Pinch of salt
 3 oz butter, cut into small cubes
 3 tablespoons cold water
Filling
 1/2 oz butter
 1 small onion
 1 clove garlic, crushed or finely chopped
 3 slices back bacon*, cut into strips
 8 button mushrooms, wiped and cut into thick slices
 6 cherry tomatoes, halved
 6oz Dubliner cheese*, grated
 1 cup skimmed milk
 3 medium size eggs, beaten
 1oz pack fresh Mediterranean herbs, finely chopped
 1 teaspoon whole grain mustard
 Salt and freshly ground black pepper


65|

Method
Preheat the oven to 400 degrees F
To make the pastry, sift the flour and salt, then rub in the butter until the
mixture resembles bread crumbs
Add the water and form into a ball. Roll out the pastry until large enough to
line an 8 inch pie plate
Place a piece of foil over the pastry to cover the base and sides.
Bake for 10 minutes, then remove the foil and bake for a further five minutes.
Remove from oven and cool on a wire rack
Reduce the oven temperature to 375 degrees F
Melt the butter and cook the onions until softened but not browned. Add the
garlic, bacon and mushrooms, then cook for a further five minutes. Spoon the
mixture into the pastry base, adding the tomato halves and sprinkle over the
Dubliner cheese.
Mix together the milk, eggs, herbs, mustard and seasoning and pour over the
filling.
Bake for approximately 30 minutes until the filling is just firm to touch.


|66

Lamb stew
Serves 6
Ingredients
 1.25kg lamb neck chops, trimmed
 1/2 cup plain flour
 3 brown onions, chopped
 1kg sebago potatoes, peeled, sliced
 2 carrots, peeled, thinly sliced into rounds
 2 tablespoons tomato paste
 3 cups boiling water
 3 beef stock cubes, crumbled
 1 cup flat-leaf parsley leaves, chopped
 1/4 cup mint leaves, chopped, to serve
Method
Cut chops in half. Place flour in a plastic bag and season with salt and pepper.
Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve
flour.
Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof
dish. Top with half the chops. Repeat layers with remaining onions, potatoes,
carrots and chops.
Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug
until well combined. Slowly add boiling water, whisking constantly. Add stock
cubes and parsley. Stir to dissolve stock cubes.

67|

Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender
and sauce thickened. Sprinkle with mint and serve.


|68

Beef in Claret
Ingredients
 5 oz (150g) lean bacon
 6 to 8 small, young onions
 14oz (400g or two cups) chopped button mushrooms
 3lb (1½ kg or six cups) stewing steak
 4 tablespoons oil
 5 cloves of garlic, crushed
 2 tablespoons flour
 1 bottle of fruity young claret (Burgundy or Beaujolais)
 Salt and freshly milled black pepper
 1 teaspoon sugar
 Bunch of fresh herbs
Method
Cook the bacon in a frying pan until it is lightly brown.
Add the onions and cook uncovered for roughly ten minutes. Then add the
mushrooms, stir, cover and cook gently for a further ten minutes. Preheat the
oven to 300F/150C/Gas Mark 2
Cut the stewing steak into cubes roughly 1-1/2" (4cm) square. Heat the oil in a
frying pan and brown the cubes of meat. Place in a casserole, add the garlic
and sprinkle the flour over the meat. Place in the oven uncovered for 15
minutes to continue the browning process. Stir from time to time.

69|

Add wine, light seasoning and herbs. Cover and simmer for 3 hours or until the
meat is tender. Remove from the oven and stir in the trimmings.
Heat for a further five minutes and serve with boiled potatoes sprinkled with
chopped parsley. If you have another bottle of Burgundy or Beaujolais to drink
with the meal - so much the better!


|70

Guinness Beef Stew
Ingredients
 4-5 lbs. beef stew meat, trimmed
 4 Tbs. vegetable oil
 A dollop of bacon fat
 4 Tbs. flour
 1 big onion
 2 lbs. mushrooms, all white or mix of wild, to your taste
 A few cloves of garlic
 1 can of beef broth
 3 cans of Guinness Stout
 2 tsps. Worcestershire sauce
 2 tsps. dried thyme (fresh is great too)
 A few bay leaves
 Salt and pepper to taste
Method
Heat the oil, add bacon fat and brown the meat, sprinkling with flour as it
cooks. Remove meat and set aside. Add chopped onions and cook for a few
minutes, then add the mushrooms and sauté until the release their moisture
and start to brown, adding minced garlic and sprinkling on any remaining
flour. Return meat to the mixture, add the beef broth, Guinness, and
remaining ingredients. Stir well and simmer for about two hours, or until meat
is tender. Serve with mashed potatoes. Serves six to eight hungry people and
leftovers are great.

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Desserts and sweets


|72

Soda Bread
Ingredients
 3-l/2 cups of flour
 2/3 cups of sugar
 1 teaspoon of salt
 1 teaspoon of baking soda
 1 tablespoon of baking powder
 2 tablespoons of soft/melted butter
 1-1/2 cups raisins
 1 tablespoon caraway seeds
 2 beaten eggs
 1-1/2 cup of buttermilk
Method
Preheat oven to 375*F
Mix the flour, sugar, salt, baking soda and baking powder together in a large
bowl
Add the soft/melted butter and stir. Then add the raisins, caraway seeds, eggs
and buttermilk.
Pour into lightly greased loaf pan. Bake at 375*F for 1 hour.
Cool on rack. Enjoy. This is a traditional recipe. It makes a great loaf of Soda
Bread, easy to cut into slices and butter, delicious.

73|

Alternatives: Round Loaf Style. If you want the rounded soda bread look,
shape the dough into a round loaf, and place on a greased baking sheet. Cut
an “X” on the top and over the sides of the loaf. Bake for 45 minutes, or until
the bread sounds hollow when tapped.
Caraway Seeds. Some people don’t enjoy the caraway seeds in the bread. It is
acceptable to remove without substitution.
Raisins: the traditional bread uses brown. To lighten up the loaf, you can use
brown or golden or a ½ and ½ mixed.



|74

Dundee Cake
Ingredients
 1 cup soft butter (not melted)
 1 cup sugar
 5 large beaten eggs
 2 1/2 cups of self-raising flour
 2/3 cup of Raisins
 2/3 cup Sultanas (golden raisins)
 2/3 cup currants
 Finely grated zest of 1 orange and 1 lemon
 1/4 cup Glace cherries or dried half cherries
 1 cup ground almond
 1 tsp cinnamon
 2 Tbs Sherry
 1/4 cup milk
 1/4 tsp salt
 1/3 cup of whole blanched almonds
Method
Preheat oven to 300F and grease a 9 inch cake pan
Using either a mixing bowl or a hand electric whisk, beat the butter and sugar
together until light and creamy, add beaten egg slowly. If the mixture begins
to curdle add a little of the flour.

75|

Add all mixed fruit, cherries, raisins, zest, and sherry. Sift in the flour, salt
and cinnamon, then fold in the ground almonds, adding the milk to keep
moist.
Pour mixture into the cake pan and arrange the almonds on top in a circular
pattern. Bake for about 2 hours, until the top is lightly Brown. You may need
to cover the top of the pan with foil to keep the cake from over browning.


|76

Flan Eireann
Ingredients
 3/4 cup fleur pastry
 1/2 oz corn flour
 3 egg yolks
 3/4 pint cold milk
 1 1/2 Tbs sugar
 1/2 cup ground almonds
 1/2 tsp vanilla extract
 1/6 cup chopped almonds
 4-6 glazed cherries (Candied Cherries)
Method
Roll out pastry and line a 8-inch cake tin. Cover the pastry with parchment
paper and weigh down paper with rice. Bake in Oven for 25 minutes at 400
degrees. Remove paper and rice when pastry is almost baked; put pastry back
in oven to finish cooking paper covered areas, approximately 5 minutes. Let
cool and then remove pastry shell from cake tin.
Blend corn flour and egg yolks, Next add a little of the cold milk.
In a sauce pan bring remaining milk to a boil. Pour heated milk into mix, stir
constantly.
Rinse out sauce pan with cold water and pour mixture into sauce pan and
bring back to a gentle boil.


77|

Add sugar, ground almonds, and vanilla extract to mixture and stir until
thoroughly blended. Pour mixture into pastry shell and set off to cool.
Decorate flan top with chopped almonds and glazed cherries.



|78

Christmas Irish Cream
A delicious homemade Irish Cream that is refreshing over ice, neat, or with
coffee.
Ingredients
 1 cup Irish Whisky
 1 can Condensed milk (sweetened milk)
 2 teaspoons Instant coffee
 1 teaspoon Vanilla extract
 2 tablespoons Chocolate syrup
 3 large eggs, (or Eggbeaters)
 2 cups Heavy (whipping) cream
Method
Simply blend all the ingredients together (using a blender) until mixture is
light but not foamy. This is a fresh drink. When using eggs, be careful as raw
eggs can be a salmonella risk.
Refreshing over ice or it tastes great with coffee.


79|

Irish Cream Cheesecake
Servings: 10
Ingredients
 24 oz Cream cheese, softened
 2 cups Vanilla cookie crumbs for crust base
 1/3 cup Butter, melted
 1/2 cup Sugar
 3 lg Eggs
 2 tablespoons Flour
 1 cup Irish cream liqueur
 1 teaspoon Vanilla essence
 1 cup White chocolate, grated
Method
Preheat oven to 350 degrees.
Combine the crumbs and butter in a medium-size bowl. Press on the bottom of
a 9-inch spring form pan. Bake in oven for five minutes. Remove and set
aside.
Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until
smooth. Pour mixture onto crust and bake for 40 minutes. Turn off oven and
leave in oven for another 15 minutes.
Remove from oven and let cool. After cheesecake has cooled, sprinkle white
chocolate on top. Refrigerate overnight.


|80

Raisin Bread
Recipe makes 3 loaves
Ingredients
Stir following ingredients to dissolve and set aside to cool
 2 Cups Scalded Milk
 ½ Cup (+) Sugar
 2/3 Cup sweet butter (or butter or margarine)
 1 1/2 Tsp Salt
Mix together and proof (3-5 Min.)
 4 TspYeast
 1/2 Cup Warm Water
Mix together
 1 Cup Eggs (3 to 4)
 7 1/2 Cup Flour
 2 Cup Raisins plumped golden
 ½ Cup Wheat Germ (optional)
Method
Preheat oven to 400 degrees. Cinnamon Sugar: Make enough to suit taste.
Combine ingredients: Be sure that milk mixture is cooled, Rise till doubled.
Assembly: Divide into 3 loaves.

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Flatten loaves, and sprinkle coating of Cinnamon mixture, and roll. Pinch
edges and place in pan(s). Let Loaves rise again.
Bake at 400 degrees for the first 10 Min. Lower temp to 350 degrees and Bake
an additional 25 Minutes. Remove from Pans to cool.


|82

Bailey's Irish Cream Brownies
Ingredients
 3 oz unsweetened baking chocolate (1oz baking chocolate = 3 TBS
cocoa + 1 TBS butter)
 1/2 c butter
 1 cup granulated sugar
 2 eggs, beaten
 3 tablespoons Bailey's Irish Cream
 2/3 cup flour
 dash of salt
 2/3 cup semisweet chocolate chips
Method
Melt unsweetened chocolate with butter in microwave and mix well. Cool.
Preheat oven to 325º. Grease and flour an 8 inch square baking pan.
Beat sugar and eggs together in mixing bowl. Add Bailey's and cooled
chocolate mixture. Mix well. Stir in flour, salt and chocolate chips. Pour into
prepared pan. Bake at 325º for approximately 20 minutes. Cool completely.
Pierce brownies with a wooden pick randomly. Drizzle 3 tablespoons Bailey's
over Brownies, then frost.


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Frosting
 3 Tablespoons softened butter
 4 tablespoons Bailey's
 3 c confectioners’ sugar
In mixing bowl, combine liqueurs and butter. Mix well. Gradually add
confectioners’ sugar and beat until spreading consistency.


|84

Aran Spiosrai (Irish Spice Bread)
Ingredients
 10 ounces Flour
 2 teaspoons Baking powder
 1/2 teaspoon Baking soda
 1 teaspoon Mixed spice
 1/2 teaspoon Ginger – ground
 4 ounces Sugar, brown – light
 2 ounces Citron, candied – chopped
 6 ounces Raisins -- plain or golden
 4 ounces Butter
 6 ounces Golden syrup
 1 large Egg – beaten
 4 tablespoons Milk
Method
Sift the flour with the soda and baking powder, and the mixed spice and
ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well
in the center. Melt the butter with the syrup over low heat, then pour into
the well in the mixture. Add the beaten egg and milk and mix very well. Pour
into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50
minutes, or until it tests done. This bread will keep moist for several days, and
actually improves somewhat during this period.

85|

BARM BRACK (Traditional Celtic/Irish
Bread)
Ingredients
 2 1/2 c Mixed dry fruit--currants>>> Dark & golden raisins.
 1 c Boiling black tea
 1 ea Egg
 1 t Mixed spice (see note*)
 4 ts Marmalade
 1 c (heaping)superfine sugar
 2 1/2 c Self-rising flour
Method
Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The
next day, add the remaining ingredients and mix well.
Preheat oven to 375 F. Pour batter into greased 7" square pan and bake in the
center of oven for 1 1/2 hrs. Let cool in the pan on a wire rack. Slice and
serve buttered with tea.
NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and
mace.



|86

White chocolate and Irish cream parfait
Serves 8
Ingredients
 200g white chocolate, broken into pieces
 2 cups (500ml) ready-made custard or creme anglaise (see related
recipe)
 1/2 cup (125ml) Baileys Irish cream or other Irish cream liqueur
 300ml thickened cream
 1 tsp ground cinnamon
 Vanilla-flavored Persian fairy floss to serve
Method
Lightly grease a 1-litre pyramid-shaped terrine or loaf pan and line with plastic
wrap, leaving plenty overhanging.
Melt the chocolate in a heatproof bowl over a pan of simmering water (don't
let the bowl touch the water). Remove the bowl and stir until smooth. Set
aside.
Heat custard in a pan over medium heat until just below boiling point. Mix
with chocolate and leave to cool. Stir in Baileys.
Whip cream to soft peaks, then fold into custard mixture. Place in terrine,
cover with overhanging wrap, then freeze for at least 6 hours or overnight
until firm.
To serve, turn out parfait onto a platter, remove wrap and slice thickly. Dust
with cinnamon and garnish with fairy floss.

87|

Irish cream fudge
Makes 16 squares
Ingredients
 400g dark chocolate, chopped
 400g can sweetened condensed milk
 75g butter, chopped
 1/4 cup Irish cream liqueur
Method
Line a 5cm-deep, 8cm x 26cm (base) bar pan with baking paper, allowing a
2cm overhang at long ends.
Combine chocolate, condensed milk and butter in a saucepan. Stir over low
heat until chocolate has melted and mixture is smooth. Remove from heat.
Stir in liqueur.
Spread mixture into prepared pan. Refrigerate for 3 hours or until set. Cut into
squares. Serve.
Notes
Store uncut fudge, covered, in refrigerator for up to 1 week.
Variation: For extra crunch, sprinkle 1/4 cup flaked toasted almonds over
fudge before cutting into squares.


|88

Irish coffee
Serves 1
Ingredients
 1 tsp brown sugar
 2 tbs Irish whiskey
 3/4 cup (180ml) strong hot black coffee
 1 tbs Carolans Irish Cream
 Whipped cream
 1 tsp grated chocolate
Method
Place brown sugar into a coffee mug. Pour in whiskey and coffee. Pour Irish
cream into mug over the back of a spoon.
Carefully float cream on top and finish with chocolate.


89|

Irish iced coffee
Serves 2
Ingredients
 80ml (1/3 cup) freshly brewed espresso coffee
 80ml (1/3 cup) Feeney's Luxurious Irish Cream Liqueur
 1/3 cup ice cubes
 125ml (1/2 cup) chilled milk
 2 scoops vanilla ice-cream
 Chocolate topping, to serve
 2 scoops vanilla ice-cream, extra, to serve
 Whipped cream, to serve
Method
Combine the coffee and liqueur in a small jug. Cover and place in the fridge
for 4 hours to chill.
Place the coffee mixture, ice cubes, milk and ice-cream in the jug of a
blender. Blend until smooth.
Drizzle topping around the inside of serving glasses. Divide the mixture among
the glasses.
Top with the extra ice-cream and whipped cream. Drizzle over chocolate
topping to serve.


|90

Nutty Irishman
Serves 4
Ingredients
 125ml (1/2 cup) Irish cream liqueur
 125ml (1/2 cup) espresso coffee, chilled
 80ml (1/3 cup) Frangelico liqueur
 125ml (1/2 cup) thin cream
 Crushed ice, to serve
 Ground nutmeg, to serve
Method
Combine the Irish cream, coffee, Frangelico, cream and ice in a cocktail
shaker. Shake until well combined.
Strain into serving glasses and sprinkle with nutmeg to serve.


91|

Mini Baileys Cheesecakes
Makes 12
Ingredients
 Melted butter, to grease
 1/2 x 400g pkt bought chocolate cake (Mills & Ware brand), icing
removed
 125g cream cheese, at room temperature
 2 tbs brown sugar
 1 egg
 2 tbs Baileys Original Irish Cream liqueur
 Cocoa powder, to serve
Method
Preheat oven to 150°C. Brush twelve 30ml (1 1/2 tbs-capacity) mini muffin
pans with melted butter to lightly grease.
Use a serrated knife to cut cake into 5mm-thick slices. Use a 3.5cm-diameter
round pastry cutter to cut 12 discs from cake. Place cake in bases of muffin
pans.
Use an electric beater to beat cream cheese and sugar until combined. Add
the egg and beat until combined. Use a metal spoon to fold in the Baileys.
Spoon the cream-cheese mixture among pans.
Bake in oven for 10 minutes or until just set. Remove from oven and set aside
for 30 minutes to cool and set completely. Dust with cocoa powder to serve.


|92

Add the beef, stock, thyme and sugar. Bring to a simmer over medium-high
heat. Reduce heat to low. Cook, stirring occasionally, for 3 hours. Season with
salt and pepper. Set aside to cool completely.
Line 2 baking trays with non-stick baking paper. Use a round 11cm-diameter
pastry cutter to cut 12 discs from the pastry. Place 1/3 cup of beef mixture in
the centre of half the pastry discs. Top with the remaining pastry discs and
press edges together to seal. Place on the lined trays. Brush with egg.
Preheat oven to 220°C. Bake in oven, swapping trays halfway through cooking,
for 20 minutes or until golden. Serve.


93|

Irish creamy fudge
Ingredients
 ½ cup evaporated milk
 1 cup light brown sugar, packed
 1 cup white sugar
 ¾ cup unsalted butter
 ¼ tsp salt
 1 tsp vanilla extract
 ¼ cup Irish Cream liqueur
 2 ¼ cups icing sugar, sifted
Method
Grease an 8-inch square pan and line with parchment paper so that it hangs
over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt
in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring
often, and cook until 238 °F (use a candy thermometer to gauge). Remove
from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer
fitted with the paddle attachment. With the mixer on low speed or electric
beaters, add in the icing sugar in three additions, mixing well after each
addition. Scrape fudge into prepared pan and let cool completely before
slicing.


|94

Sticky whisky puddings
Serves 6-7
Ingredients
 200g/7oz fresh dates, stoned and finely chopped
 175g/6oz self-raising flour
 1 tsp bicarbonate of soda
 1 tsp vanilla essence
 1 tsp coffee essence
 100ml/3½fl oz milk
 85g/3oz unsalted butter
 140g/5oz sugar
 2 eggs, beaten just to break the yolks
 vegetable oil, for greasing
 whipped cream, to serve
 For Butterscotch Sauce
 3 tbsp unsalted butter
 8 tbsp golden brown sugar
 200ml/7fl oz whipping cream
 200ml/7fl oz Irish Whiskey
 1 tbsp vanilla essence
Method
Preheat the oven to 180C/350F/Gas 4.
Pour 175ml of boiling water over the dates and set aside to soak and cool.

95|

Sift the flour and soda together. Add the essence to the milk. Cream the
butter and sugar together until light and fluffy. Add the eggs slowly, waiting
until each addition has been incorporated each time, before adding more.
Fold the flour and milk alternately into the egg mixture. Lastly, pour in the
dates. The mix will be rather light and runnier than a cake batter.
Ladle into 6-8 greased individuals moulds and place on a baking sheet in the
centre of the oven. Bake for about 30 minutes, until the puddings are firm and
starting to pull away from the side of the moulds. Remove from the oven and
turn out on to a wire rack to cool.
To make the butterscotch sauce, put the butter in a medium-sized pan over a
medium-high heat. When the butter is bubbling, add the sugar. Stir together
for about three minutes, until the sugar has dissolved, and the whole mass is
foaming, and bubbling.
Carefully pour in the cream, followed by the Irish Whiskey, and turn down the
heat. Let it all come together and boil for another minute or two, and then
remove from the heat. Add the vanilla. Allow to cool slightly.
To serve, place the puddings on warm plates and ladle a generous spoonful of
the sauce over each one. Dollops of whipped cream will top them off
perfectly. If wrapped in cling film, the puddings keep well for a couple of
days. They can be reheated in just a minute or two in the microwave or
covered in some of the sauce in a medium oven.


|96

Orange and plum pudding
Ingredients
Plum compote
 900g (2lb) plums, halved and stoned
 25g (1oz) butter
 115g (4oz) soft brown sugar
 1 teaspoon ground cinnamon
 juice and rind 1 orange
 225g (8oz) self raising flour
 225g (8oz) vegetarian suet
 1 heaped teaspoon ground cinnamon
 pinch salt
 grated zest 1 orange
 cold water to mix
 icing sugar and cinnamon for dusting
For the custard
 300ml milk
 300ml single cream
 zest of an orange
 85g caster sugar
 6 egg yolks
 2/3 tbsp Irish whisky


97|

Method
Preheat the oven to Gas Mark 6/ 200C/ 400F.
For the plum compote place the plums, butter, sugar, the juice and zest of
the orange and the cinnamon in a saucepan and bring to the boil, stirring
gently.
Cover with a lid and simmer for 5 minutes, then remove the lid and simmer for
a further 8-10 minutes or until the plums are just soft.
While the compote is cooking, in a large bowl, stir together the flour, suet,
cinnamon, salt and orange zest. Stir in enough water to form a dough. On a
lightly floured surface, roll out the dough into a rough rectangle approx. 30cm
x 30cm. Transfer the pastry onto non-stick baking parchment. Pile the plum
compote onto half of the suet pastry, wet the pastry edges and fold over to
encase the compote. Carefully place on a baking sheet.
Bake in the oven for 25-30 minutes, until the pastry is crisp and brown.
For the Custard, heat the milk, cream and orange zest in a pan and bring it up
to a slow boil. Meanwhile in a bowl beat the sugar and egg yolks together until
pale. Pour the hot milk mixture into the eggs and combine well. Return the
mixture to a clean pan and slowly bring up to a simmer (do not boil as it will
curdle), stirring constantly until it coats the spoon.
Finally add the whisky to taste. To serve, using the non-stick baking
parchment to help you, transfer the pudding to a large serving dish. Dust with
the icing sugar and cinnamon and serve warm with the whisky custard.


|98

Oatcakes
Makes 8 cakes
Ingredients
 1 cup old-fashioned rolled oats
 21/2 cups all-purpose flour
 3 teaspoons baking powder
 2 tablespoons brown sugar
 1/2 teaspoon salt
 1/2 teaspoon baking soda
 1/2 cup shortening
 1/2 cup dried currants
 11/4 cup buttermilk
 1 egg yolk, lightly beaten
Method
Heat oven to 425° F. Grease a large baking sheet.
In large bowl, combine rolled oats, flour, baking powder, sugar, salt, and
baking soda. With pastry blender or two knives, cut the shortening in until
mixture resembles coarse crumbs. Stir in currants.
Add buttermilk to dry ingredients and mix lightly with fork until mixture clings
together and forms a soft dough. Turn dough out onto lightly floured surface
and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling
pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with
remaining half of dough.

99|

Place oatcakes, 1 inch apart, on greased baking sheet. Pierce tops with a fork.
Brush tops with egg yolk. Bake in preheated oven 8–10 minutes. Serve warm


|100

Marigold Muffins for Eostre
Always use clean, pesticide-free flowers.
Ingredients
 2 cups all-purpose flour
 1 tablespoon baking powder
 1/2 teaspoon salt
 3/4 cup milk
 1/4 cup marigold petals
 4 tablespoons honey
 3 tablespoons vegetable oil
 1 egg, beaten
Method
Preheat oven to 400°F.
Sift flour, baking powder and salt; set aside.
Bring milk up to a boil then remove from the heat. Stir in the petals, honey
and vegetable oil.
Add egg then add the dry ingredients.
Pour into muffin tins. Bake for 20 minutes.


101|

Baked Caramel Corn
Ingredients
 6 quart popped popcorn
 1 cup butter
 2 cups packed brown sugar
 1/2 cup corn syrup
 1 teaspoon salt
 1/2 teaspoon baking soda
 1 teaspoon vanilla, orange extract, rum extract, etc.
Method
Preheat oven to 250F.
Place popped popcorn into a buttered casserole dish. Melt butter in saucepan.
Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
Once it is boiling, stop stirring and let boil 5 minutes. Remove from heat.
Stir in vanilla then baking soda. Pour over corn, toss to coat.
Bake 1 hour, stirring every 15 minutes.


|102

Gooseberry Pudding
Ingredients
 1 quart green gooseberries, topped & tailed
 1/4 pound granulated sugar
 2 eggs
 1 ounce butter
 1/4 pound breadcrumbs
Method
Stew gooseberries in a little water gently until they plump. Beat until well
mixed.
Measure out 1 pint of this mix and add remaining ingredients, except eggs.
Once mix is cool, add in the eggs.
Pour mixture into a buttered dish and bake 1/2 hour in a 350F oven.
Sprinkle with additional sugar.


103|

Curach
Ingredients
 1 1/2 cups oatmeal
 1 cup chopped rhubarb
 2 cups raspberries
 3 tablespoons honey
 2 cups whipping cream (heavy cream)
 4 tablespoons whiskey
Method
Preheat the oven to 400 degrees. Spread the oatmeal out on a baking tray
(cookie sheet) and bake until golden brown, approx 15 minutes, stirring
frequently.
In a medium saucepan, add the rhubarb and half of the raspberries with 2
tablespoons honey. Cook gently over a medium heat until the rhubarb is
tender but not mushy. Cool. In a large bowl whip the cream until stiff. Fold in
the remaining honey and whiskey. Layer in a trifle bowl or individual glasses
some of the cream mixture, some toasted oatmeal, the rhubarb mixture, and
some fresh raspberries. Then repeat. Garnish with fresh raspberries and mint
leaves if desired. Serve at room temperature or chilled.


|104

Crunchy Apple & Blackberry Crumble
Serves 6 to 8
Ingredients
For the filling:
 2lb Bramley or Granny Smith cooking apples
 1lb blackberries
 6oz brown sugar
 2 lemons
For the topping:
 8oz plain flour
 6oz butter
 2oz brown sugar
 4oz muesli or a mixture of oats, seeds and chopped nuts
Method
Pre-heat the oven to 400F.
Peel, core and chop the apples into small chunks. Cut the lemons in half and
squeeze the juice over the apple and mix well. This not only adds flavour but
prevents the freshly peeled apples from discoloring.
Layer the apples, blackberries, and sugar in a large pie dish
Place the flour in a large bowl and then rub in the butter until it resembles
breadcrumbs - leave a few lumps of butter so that the topping is not too fine.
Add the muesli or oat/seed/nut mixture and the sugar and mix through.

105|

Use a spoon to sprinkle the crumble topping evenly over the fruit. Bake for 45
minutes or until the fruit is cooked and bubbling juices seep through the
topping.
Cool for a few minutes and then serve with custard or fresh cream.


|106

Irish Soda Biscuits
Makes: 3 dozen
Ingredients
 2 cups all-purpose flour
 3/4 cup granulated sugar
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 pinch of salt
 1/2 cup butter
 1/2 cup currants or raisins
 1/4 cup buttermilk
 1 egg, slightly beaten
 1 teaspoon caraway seeds
Method
Preheat oven to 350°F
Lightly grease cookie sheets or line with parchment paper.
Combine flour, sugar, baking powder, baking soda, and salt.
Cut in butter until mixture resembles coarse meal.
Stir in currants.
Blend in egg.
Add buttermilk and mix to make a soft dough, use more buttermilk if needed.

107|

Knead 5 to 6 times.
Roll out on a lightly floured board until 1/4" thick.
Cut into triangles and place on cookie sheet 2" apart.
Bake 12-14 minutes or until golden brown.
Transfer to wire racks to cool.


|108

Irish Lace Biscuits
Makes: 2 dozen
Ingredients
 3 tablespoons vegetable shortening
 1-1/2 cups granulated sugar
 3 eggs
 1/2 teaspoons salt
 1-1/2 teaspoons almond extract
 3 cups rolled oats, not instant
Method
Preheat oven to 350°F
Lightly grease non-stick cookie sheets or line with parchment paper.
Cream shortening and sugar until fluffy.
Beat in the eggs, salt, and almond extract.
Slowly add oats.
Drop by the spoonful on to cookie sheet about 2" apart.
With the heel of your hand, gently flatten the balls.
Bake 12-15 minutes or until golden brown.
Transfer to wire racks to cool.


109|

Magical Moments
Makes 2 dozen
Ingredients
 1 cup butter, room temperature
 3/4 cup cornstarch
 1 teaspoon baking powder
 1/3 cup powdered sugar
 1 cup all-purpose flour
 1/2 cup butter, melted
 2 cups powdered sugar
 1/4 teaspoon raspberry puree
 1 teaspoon lemon juice
Method
Cream 1 cup butter.
Gradually add cornstarch, baking powder, and 1/3 cup powdered sugar.
Beat until light and fluffy.
Stir in flour with wooden spoon. Dough will be very soft.
Cover and refrigerate 1 hour.
Preheat oven to 350°F.
Roll dough into 1" balls and place on ungreased cookie sheets about 2" apart.
8. With the heel of your hand gently press balls into a 1 1/2" round.

|110

Bake 10-12 minutes or until firm but not brown.
Transfer to wire racks to cool. The cookies are very fragile so move gently. 11.
Let cool and firm up prior to frosting.
Frosting
Whisk butter and powdered sugar together. Add the lemon juice and raspberry
puree. Spread on cookies.


111|

Irish Bread Pudding
Ingredients
 3 eggs
 2 cups milk
 1 teaspoon vanilla
 2 tablespoons sugar
 1/2 loaf of good-quality white bread
 2 tablespoons golden raisins.
 Optional: 1 tablespoon Irish whiskey
Method
Preheat oven to 350 degrees.
Combine eggs, milk, vanilla, and sugar in a mixing bowl.
Break bread into chunks or cut into cubes. Add bread to egg mixture along
with the raisins.
Pour mixture into a buttered 1 1/2-quart baking dish. Bake until top is golden-
brown and puffy (Approximately 40 minutes).
Serve warm with a custard sauce.
My mother didn't make her custard from scratch - she always used good old
reliable Birds Eye custard mix. It's readily available or you can substitute your
own favorite custard sauce.


|112

Spotted dick
Ingredients
 4 cups plain white flour
 2 teaspoons sugar
 1/2 teaspoon salt
 1/2 teaspoon baking soda
 1/2 cup raisins or currants
 1 1/4-1 1/2 cups sour milk or buttermilk
 1 egg (Optional - if you use the egg, you won't need as much milk)
Method
Preheat oven to 450 degrees F.
Sieve the dry ingredients into a large mixing bowl; add the fruit and mix well.
Make a well in the center; add the egg if you are using it, and most of the
milk. Using one hand, mix in the flour from the sides of the bowl, adding more
milk if necessary. The dough should be soft, but not too wet and sticky. When
it all comes together, turn it out onto a floured board and knead lightly for a
few seconds - just long enough to 'tidy it up.'
Pat the dough into a round and 1 1/2 inches high. Cut a deep cross on the top
- to let the 'good people' out! Allow the cuts to go over the sides.
Bake for 15 minutes, then turn down the oven to 400 degrees F and bake for a
further 30 minutes or until cooked. Tap it on the bottom. If it is cooked, it will
sound hollow.
Serve freshly baked, cut into thick slices and spread with lashings of butter.

113|

Irish Apple Cake
Serves 6
Ingredients
 2 cups white flour
 1/4 teaspoon baking powder
 1 stick butter
 1/2 cup sugar
 1 egg, beaten
 1/2 cup milk
 3 to 4 cooking apples
 1 egg beaten with a pinch of salt for glazing.
Method
Sieve flour and baking powder into a bowl; cut butter up into pieces and then
rub into the flour. Add 2/3 of the sugar, beaten egg and enough milk to form a
soft dough.
Divide dough in two. Put one half onto a greased ovenproof plate; gently pat
our with fingers to cover the plate.
Peel and chop apples. Arrange apples on the dough and sprinkle with
remaining sugar.
Roll out remaining dough and cover the apples. Press sides together, cut a slit
in top, and brush with beaten egg. Bake for about 40 minutes in a 350 degree
oven.
Dredge with sugar. Serve warm with brown sugar and whipped cream.

|114

Index
A

Anglesey Eggs 3, 54
apples 3, 50, 104, 113
asparagus 9

B

bacon 2, 31, 33, 42, 49, 64-5, 68
Baileys 82, 86, 91
Baked Caramel Corn 4, 101
Baked Parsnips 2, 16
bay leaf 58-9
Beaujolais 68-9
beef 2-3, 43-4, 49, 61, 68, 92
brisket 37-8
brown sugar 49-50, 63, 84, 88, 91, 93, 101, 104, 113
brussel sprouts 2, 31
Burgundy 68-9
butter 13, 28, 31, 41-2, 45-6, 50, 52, 56, 60, 65, 79-80, 82-4, 87, 95, 104,
112-13
buttercup squash 21
buttermilk 72, 98, 106
butterscotch sauce 94-5

C

cabbage 3, 11, 42-4
cake 75, 91, 98
capers 2, 27-8
carrots 2, 10, 15, 37, 44-5, 66
cauliflower 2, 27-8
Cavalo Nero 41
champ 2-3, 13, 45-6
cheese 9, 12, 23, 26, 30, 53-4, 79
Cheese Tart 3, 64
chervil 14-15, 17, 28
chicken 33, 59-60
chicken stock 19, 56, 60

115|

chives 11, 29, 33
chocolate 86-8
chopped green bell pepper 35
chops 33, 51, 66-7, 104
Christmas Irish Cream 3, 78
cinnamon 75, 85-6, 96-7
Cinnamon Sugar 80
cloves 43, 57, 70, 85
coffee 78, 88-90
compote 97
cookies 110
Corn & Onion Focaccia 25
cream 10, 19, 23, 33, 42, 78-9, 90, 95, 97, 103, 109
crubeens 3, 57-8
cucumber 14-15
curly kale 45-6
currants 85, 98, 106
custard 96-7, 105, 111

D

Dijon mustard 15, 20
dish 9, 11, 28, 42, 53, 62, 97
dough 25-6, 52, 73, 97-8, 109, 112-13

E

eggs 49, 53-4, 65, 72, 78-9, 82, 91-2, 94-5, 97, 100, 102, 106, 108, 111-13

F

fish 35-6, 47
flour 19, 25, 35-6, 45, 49, 52, 56, 60, 64-6, 70, 72, 74-5, 82, 95, 97-8, 112-13
fruit 105, 112

G

garlic 2, 15, 17, 22-3, 32, 37, 46, 56, 61, 65, 68
garlic cloves 14, 37, 68
goat cheese 29



|116

H

ham 33, 53, 63
herbs 17, 29, 56, 65, 69

I

Irish Cream 93
Irish cream liqueur 87

J

juices 15, 22, 30, 45-6, 61, 97, 104

K

kale 32, 46
Kosher salt 37

L

lamb 46
lamb shanks 45-6
leeks 17, 53-4
lemon juice 15, 26, 110
lemons 22, 60, 104
lettuce 15, 20, 30
liqueur 79, 83, 87, 89
loaf 72-3, 111

M

mashed potatoes 10-11, 46, 53, 56, 70
mayonnaise 9, 14-15, 20
meat 44, 56, 58, 62, 67-70
milk 10-11, 13, 28, 33, 39, 46, 54, 65, 75-6, 84, 89, 95-7, 100, 111-13
mushrooms 28-9, 32, 46, 65, 68, 70
mussels 2, 14-15, 22
mustard 63, 65

N

nutmeg 10, 16, 50, 85, 90

117|


O

oatcakes 4, 98-9
oil 15, 17, 23, 25-7, 30, 32, 35-7, 56, 68, 70
onions 14-15, 17, 21, 33, 36-7, 41, 43, 46, 49-50, 55-7, 64-6, 68, 70

P

parsley stalks 58-9
parsnips 2, 10, 16
pastry 51-2, 65, 76, 92, 97
pepper 11, 16-17, 19-20, 29, 31-3, 36, 41-2, 49-50, 54, 58, 66, 70, 92
peppercorns 43, 56-8
plums 96-7
pork 56
potatoes 11, 13, 23, 32-3, 37-8, 41-2, 44, 53-4, 66
puddings 95, 97
pumpkin 2, 19, 21

R

Raisin Bread 3, 80
raisins 28, 39, 72-5, 84, 106, 111

S

salt 10-11, 13, 16-17, 20-1, 25, 28-9, 31-2, 35, 42, 49-50, 64-6, 72, 82, 92-3,
97-8, 100-1
sauce 27-8, 46, 54, 60, 67, 95
scallops 27-8
seasoning 15, 28, 33, 52, 65
soda 84, 94-5
Soda Bread 3, 72
Spiced beef 61
stout 3, 55-6
sugar 10, 15, 56, 72, 74, 77, 79-80, 83, 91-2, 94-5, 97-8, 102, 104, 106, 108,
113

T

thyme 17, 42, 46, 57-9, 92
tomatoes 35-6

|118


U

unsalted butter 27, 41, 55, 94

V

vanilla 79, 93, 95, 101, 111
vanilla bean 39
vegetables 3, 10, 24, 43-4, 58-9
vinegar 20, 23, 30, 56-7

W

water 10, 20, 25, 32-3, 35-6, 41, 43, 47, 52, 57, 59, 65, 86, 97, 102
whipped cream 88-9, 94-5, 113
wild mussel cocktail 2, 14
wine 15, 23, 28, 46, 69

Z

zest, orange 46, 97

The Celtic Chef
Delicious, hearty Celtic cuisine

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