Irish

Recipes
__________


Mouthwatering Meals Direct From the Emerald Isle

Published by Bryan J. Bowers

Copyright (c) 2012. aFoodieBlog.com


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Copyright (c) 2012
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This is the first in a series of cookbooks being developed for those who are passionate about food. Be
sure to check out the site for the latest updates, amazing recipes, cooking tips, plus much more.


About The Author

I’ve been a foodie (someone with a refined interest in food) my entire life. I truly enjoy experiencing
new foods, creating interesting dishes, and studying unique food preparation techniques. Bottom
line… I love food!

Over the years, my friends and family encouraged me to share my recipes with others. This book
(with many more to follow) and aFoodieBlog.com are the results.

Many of these recipes have been passed down four generations and were carried across the Atlantic
when my family immigrated to America.

My hope is that you enjoy these meals as much as my family does.

So with that I bid you: Rath Dé ort! - The grace of God be with you!

Other Books by the Author

Irish Recipes: Mouthwatering Meals Direct From The Emerald Isle

#1 Amazon bestseller in multiple categories.

Are you looking for authentic Irish recipes that will make your mouth water? Trying to find great
tasting dishes for St. Patrick's Day? Look no further! The author's family immigrated from
Portadown, Ireland in 1923 and brought generations of Irish recipes direct from the Emerald Isle.

You will learn how to prepare classics like Champs, Colcannon, Collops, Boxty, Farls, Brown Bread,
Scones, Soda Bread, Blaas, Plum Pudding, Rhubarb Pie, Cockle Soup, Rustic Potato Soup, Cottage
Pie, Coddle, Irish Stew, and lots more!


Italian Cuisine: Mouthwatering Entrees From Il BelPaese

Amazon bestseller in multiple categories.

You will learn how to prepare classics dishes like Lasagna, Fettuccine Alfredo, Bake Penne, Baked
Ziti, Caponata, Chicken Parmigiana, Chicken Peperonata, Spiedini, Frittata, Homemade Gnocchi,
Homemade Ravioli, Margherita Pizza, Mushroom Risotto, OssoBucco, Sausage Strata, Shrimp Fra
Diavolo, Roasted Garlic Sauce, Meat Sauce, Pesto Sauce, and lots more!

Italian Cuisine: Mouthwatering Appetizers From Il BelPaese

Amazon bestseller in multiple categories.

You will learn how to prepare classics dishes like Biscotti, Bruschetta, Fig and Prosciutto Flatbread,
Mozzarella Garlic Cheese Bread, Chicken Braciole, Homemade Italian Meatballs, Prosciutto Fontina
Pinwheels, Salsiccia Bread, Prosciutto-Wrapped Persimmons, Margherita Pizza, Polenta Tart,
Tomato Onion Tart, Stuff Artichokes, Caponata, Roasted Red Pepper Involtini, Antipasto Skewers,
Marinated Mozzarella, Marinated Vegetables, and lots more!

Italian Cuisine: Mouthwatering Side Dishes From Il BelPaese

Coming soon in March!

Italian Cuisine: Mouthwatering Soups From Il BelPaese

Coming soon in March!

Italian Cuisine: Mouthwatering Desserts From Il BelPaese

Coming soon in March/April!


Table of Contents

To navigate through the book simply select the Menu button, choose Go To and then select Table of
Contents.

Learn more by reading this Amazon tutorial.

VEGETABLES

Cabbage with Bacon

While corned beef and cabbage is associated with Ireland, it actually is more of a Northern American
invention, especially as fare on St. Patrick’s Day. There are many ways to serve cabbage, and every
family has their own unique recipe. Most often it is served with ham or bacon as flavoring.

Ingredients

1/2 pound bacon
1/2 cup water
1 head of cabbage, chopped
Apple cider vinegar to taste

Directions

Add bacon to frying pan over medium heat and cook until browned. Drain grease with paper towels,
leaving some behind. Increase to medium high heat, add water and cabbage, cover. Cook for 10 to 12
minutes, stirring occasionally, until cabbage becomes tender, drain. Spoon out generous helpings and
drizzle with vinegar.

Baked Parsnips

Parsnips are a favored vegetable of the Irish and were eaten during the winter months when other
produce was unavailable. Although colored differently and larger than carrots, they have similar
structural appearances. When cooked they have a sweet, buttery flavor that pairs well with carrots.

Ingredients

2 pounds parsnips, peeled, sliced
1 pound carrots, cut in bite sized pieces
1/4 cup water
Salt and pepper to taste
Pinch nutmeg
1/4 cup butter, cubed

Directions

Preheat oven to 350 degrees. In large greased baking dish, put parsnips, carrots, water, salt and
pepper to taste, and sprinkle with nutmeg. Put dots of butter on top and bake for 40 - 45 minutes.

Potato Collops

Just as pasta is to Italians, potatoes are to the Irish. You can understand the importance of potatoes
from this Irish saying: Only two things in this world are too serious to be jested about, potatoes and
matrimony. This dish places the potato at center stage with support from others actors to enhance the
flavor.

Ingredients

6 medium potatoes
1 medium onion, chopped
2 tablespoons parsley, chopped
3 tablespoons butter
5 slices thick raw bacon, diced
1 cup milk
6 tablespoons grated Ivernia or parmesan cheese
Salt and pepper to taste

Directions

Preheat oven to 375 degrees. Thinly slice potatoes and set in the bottom of a greased baking dish.
Place some onions, parsley, dots of butter and bacon on top with salt and pepper. Continue with
another layer of potatoes and repeat until ingredients are finished. Pour milk over ingredients and top
with grated Ivernia cheese. Cover with foil and bake at 375 for one hour. Remove foil and bake until
top layer is a nice, golden brown.

Champ

Irish champ (also known as poundies) is native to Northern Ireland where my family hails from. It’s
an unpretentious mashed potato dish that can be served as a main dish or as a wonderful side to any
meal. Traditionally served with a dollop of butter in the center, it is beautiful to behold.

Ingredients

6 medium potatoes, quartered, peeled
1 cup milk
1 bunch scallions, chopped
2 tablespoons butter
Salt and pepper to taste

Directions

Place potatoes into a large pot and cover with water. Bring to a boil and cook over medium heat for
20 minutes. Turn off heat, drain water, return potatoes to pot and keep on burner. In a small saucepan
bring milk, scallions and butter to boil over medium heat, stirring frequently. Mash potatoes, pour in
contents of saucepan, and stir until ingredients are mixed. Add salt and pepper to taste. Place in bowl
and make well in center of potatoes. Add a large dollop of butter into well and serve.


Colcannon

This dish is another tasty twist on traditional mashed potatoes. It combines three of the staple Irish
crops: potatoes, cabbage and leeks. There is even an old Irish song called “The Skillet Pot” that pays
homage to the meal.

Ingredients

1/2 head cabbage, chopped
1/2 cup water
3 medium potatoes, quartered, peeled
2 leeks, chopped
1 cup milk
1/4 cup butter
Salt and pepper to taste

Directions

Place potatoes into large pot and cover with water. Bring to a boil and cook over medium heat for 20
minutes. Turn off heat, drain water, return potatoes to pot and keep on burner. Place cabbage, leeks
and water in frying pan over medium high heat and cover. Cook for 10 to 12 minutes stirring
occasionally until cabbage becomes tender, drain. Meanwhile, in a small saucepan bring milk and
butter to boil, stirring frequently. Mash potatoes, combine all ingredients and stir until well mixed.
Add salt and pepper to taste.

Boxty

Boxty is another way the Irish prepare their beloved potatoes and is commonly known as potato
pancakes. Although boxty is usually linked to the northwestern part of the country, it can be found all
over the island. This dish is especially helpful if you are looking to use leftover mashed potatoes
from the previous day.

Ingredients

1 cup raw potatoes, grated
1 cup mashed potatoes
1 cup flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs
1/4 cup milk
2 tablespoons butter

Directions

In a bowl combine flour, salt, and baking powder. Wisk eggs and combine with flour mixture, raw
potatoes, mashed potatoes, and milk, mixing well. Add 1 tablespoon of butter to frying pan and melt
over medium flame. Drop tablespoon size portions of the batter to frying pan and cook
approximately 4 minutes on each side until browned. Serve buttered.

Potato Farls

Farls are flat bread that originates from the northern portion of the island. The word roughly
translated means four parts and refers to the circular bread being cut into four pieces. Usually served
at breakfast, it’s a great way to begin the day with a fried egg and sausage.

Ingredients

4 medium potatoes, peeled, quartered
2 teaspoons butter
1 cup flour
1 teaspoon salt
Vegetable oil or bacon grease

Directions

Place potatoes into large pot and cover with water. Bring to a boil and cook over medium heat for 20
minutes. Turn off heat, drain water, return potatoes to pot and keep on burner. Add butter and mash
until smooth. Add flour, salt and mix well.

On a lightly floured surface, divide dough in half. Shape into a round and roll out with floured
rolling pin until bread is 1/4" thick. Cut into 4 pieces and repeat process for other loaf. Heat
approximately 2 tablespoons vegetable oil or bacon grease in large frying pan over medium high
flame. Cook the pieces about 3 minutes on each side until golden brown and serve.



BREADS

Baked Brown Bread

Brown bread (also called Wheaten bread in the North) gets its name from the molasses in the recipe.
According to history, brown bread was passed out to the poor citizens in the mid 1800s. Even though
it may have a humble past, this bread is delicious when served next to any meal.

Ingredients

2 cups flour
1 1/2 cups graham flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
4 tablespoons molasses
1 2/3 cups buttermilk

Directions

Preheat oven to 325 degrees. Combine ingredients in large bowl and mix well. Pour into two greased
loaf pans and let rise in warm location not subject to drafts for 15 minutes. Bake for 45 minutes and
let cool on wire rack.

Strawberry Bread

Nothing gets the mouth watering like a big slice of strawberry bread covered with butter. You could
also substitute equal amounts of other berries if strawberries are out of season.

Ingredients

2 tablespoons butter
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups sugar
4 eggs, beaten
1 cup vegetable oil
2 1/2 cups strawberries, sliced

Directions

Preheat oven to 350 degrees. Grease two loaf pans with butter. In large bowl combine dry ingredients.
Add eggs, oil, and mix. Add strawberries and mix well. Place batter into loaf pans and cook for 50 –
60 minutes. Cool for 15 minutes, and set on wire rack to finishing cooling.

Soda Bread

I have to admit that I am addicted to Irish soda bread. The flavors tickle your pallet and force you
back for seconds and thirds until it’s all finished. Now there is some controversy about the proper
ingredients for traditional soda bread, but this is our family’s recipe passed down through the
generations.

Ingredients

1 teaspoon cinnamon
4 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 cup sugar
1/4 cup butter
2 cups seedless raisins
1 egg
1 3/4 cups buttermilk
1 1/2 teaspoons sugar

Directions

Preheat oven to 375 degrees. Cover raisins with water in large bowl and soak while other ingredients
are prepared. Sift dry ingredients into bowl and cut butter into mixture. Mix egg and buttermilk, add
to dry ingredients. Squeeze water from raisins, add to mixture, and mix until combined well. Divide
dough in half and form two rounded loaves on a greased baking sheet. Sprinkle 3/4 teaspoon of sugar
on top of each loaf. Bake for 45 minutes at 375. Transfer to foil sheets to cool and then wrap with foil.
Place into large baggie to keep fresh.

Blaas

This roll is a prized delicacy from County Waterford and cherished by the people who live there.
Traditionally these are served at breakfast buttered and stuffed with rasher bacon or sausages.

Ingredients

5 1/3 cups bread or strong flour
1 tablespoon active dry yeast
1/2 teaspoon sugar
2/3 cup warm water (105 – 115 degrees)
1 1/4 cups water
1 teaspoon water

Directions

Preheat oven to 425 degrees. Sprinkle yeast over warm water and wait 2 minutes. Stir water until yeast
dissolves. Add sugar, stir and wait 3 – 5 minutes until yeast begins to bubble or foam. Add to flour,
salt and remaining water. Kneed for 5 minutes until smooth and elastic. Put into large metal bowl, set
in warm place and let rise for approximately 1 hour, doubling in size. Knock it down and let it rise
for 30 minutes. Knock it down gently, divide into 12 equal rolls and place on floured baking sheet. Let
rise at room temperature for 2 – 3 hours until doubled in size. Dust rolls with flour and bake at 425
degrees for 15 minutes.

Nana’s Scones

Some of my fondest culinary memories as a child involve my grandma’s scones. Scone recipes are
treasured and passed down to younger generations. These scones differ from the modern variety,
which have a tendency to be overly sweet. Scones are traditionally served with butter, jam, marmalade
or lemon curd.

Ingredients

2 cups flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup shortening
1 egg
3/4 cup buttermilk
1/2 cup raisins

Directions

Preheat oven to 450 degrees. Sift together the dry ingredients, then cut shortening into the mixture
until it resembles coarse crumbs. Form a well in the center of the mixture and add the egg, buttermilk,
and raisins. Stir quickly and stop once the flour is moist and the mixture sticks together.

Turn the dough onto a lightly floured surface. Flour hands well to handle dough. Kneed gently two or
three times, just enough to make the dough manageable. Gently pat out the mixture into a circle
approximately 10 inches in diameter. Cut the circle into 12 equal sized pie shaped scones. Dip the
knife into flour between each cut in order to separate pieces easily. Place on a cookie sheet and bake
for 12 minutes until scones are a golden brown. Remove to wire racks to cool.

Strawberry Jam

The Irish love their jams and my grandmother was no different. Nothing beats a scone or brown
bread with butter and jam. If you plan to store the jam, you will need to purchase preserve jars and
follow the instructions for proper sterilization. The recipe gives you a range of measurements for the
sugar. If you like sweet jam, then go with the higher number; the lower amount means a more tart
flavor.

Ingredients

4 pints of fresh strawberries, washed, hulled
6 – 9 cups sugar
2 quarts water

Directions

Bring 2 quarts of water to boil in large stock pot. Meanwhile, thoroughly wash and hull strawberries.
Place strawberries in boiling water for 2 minutes. Add 1/3 of your total sugar measurement into pot
and boil for 3 minutes. Add the next 1/3 of sugar to pot and boil for 3 minutes. Remove from burner,
add remaining sugar and gently stir while cooling. Follow jar instructions and pour warm mixture
into containers.


 SOUPS

Rustic Potato Soup

Nothing says comfort food better than a hot bowl of this delicious creamy soup. There are many
variations to this dish, and you may want to experiment with different flavor enhancements such as
ham, leeks, and carrots.

Ingredients

1 large onion, sliced thin
3 tablespoons butter
2 pounds potatoes, with skins, cubed
4 cups chicken broth
Salt and pepper to taste
2 cups milk
2 cups shredded cheddar cheese
1 tablespoon chives

Directions

On medium high heat, melt butter in stockpot, add onions, and cook until translucent, stirring
occasionally. Add potatoes, chicken broth, salt and pepper, bring to rolling boil, stirring frequently.
Cover and simmer for 30 minutes, stirring occasionally. Remove from heat and mash vegetables by
hand. Return to stockpot, pour in milk, 1 1/2 cups cheese, and heat over medium heat until cheese has
melted. Serve in bowl, garnish with remaining cheese and chives.

Vegetable and Sausage Soup

This soup has a smorgasbord of flavors with all of the different vegetables inside. If you prefer a
vegetarian version of this soup, you can substitute soy bacon, use vegetable broth, and omit the
sausage. Serve this soup with brown bread and you are in for a treat.

Ingredients

1/2 pound bacon, diced
2 medium onions, chopped
2 carrots, diced
2 celery stalks, diced
1 parsnip, diced
1 leek, diced
1/2 pound sausage (dry salami, or summer sausage)
1 large tomato, diced
8 cups chicken broth
1/2 pound fresh string beans
Salt and pepper to taste
2 tablespoons parsley

Directions

Cook bacon in stockpot over medium heat until crispy. Add onions, carrots, celery, cover and cook
for 5 minutes. Stir, add parsnip, leek, cover and cook 5 minutes. Stir, add sausage, tomato, string
beans, and salt and pepper to taste. Add chicken broth, bring to boil, and simmer uncovered for 25
minutes, stirring occasionally. Serve in bowl and garnish with parsley.

Split Pea Soup

Pea soup is enjoyed during the cold winter months and packs lots of flavor. If a food processor is
unavailable, you can also mash the ingredients by hand for a more rustic texture.

Ingredients

2 cups dried split green peas
4 rashers of back bacon, diced
1 onion, chopped
2 carrots, sliced
3 cups chicken broth
1 teaspoon thyme
2 bay leaves
1 large potato, chopped into bit sized pieces
1 ham bone
Salt and pepper to taste

Directions

Wash & rinse peas, place in bowl, cover with water and soak overnight. In large saucepan cook
rashers until crispy, drain on paper towel, set aside. Add onion and carrots and cook for 5 minutes
until onions are translucent. Add chicken broth, bacon, peas, thyme, bay leaves, potato, ham bone and
bring to boil. Cover, simmer over low heat for 1 hour. Remove bay leaves, ham bone, and blend soup
in food processor until desired consistency. Return to saucepan and heat thoroughly. Ladle into bowls
and season with salt and pepper.

Cockle Soup

Cockles are a popular ingredient in the Emerald Isle and are found in both restaurants and pubs. You
can substitute different types of clam if cockles are not available in your area.

Ingredients

40 cockles
2 tablespoons butter
1 onion, sliced thinly
3 tablespoons flour
2 cups milk
2 celery stalks, sliced thinly
2 tablespoons fresh parsley, chopped
1/2 cup light cream
Salt and pepper to taste

Directions

Thoroughly wash cockles, place in pot and cover with water. Bring to boil, cook until cockles open
up, remove from heat and allow to cool. Remove cockles using slotted spoon and retain liquid.
Remove meat from cockles, set aside and discard shells. In large pot, melt butter over medium low
heat, add onions, and cook until tender, approximately 10 minutes. Add 1 tablespoon of flour at a
time, stirring until well mixed, and cook for 1 minute. Add milk to retained liquid and stir. Slowly add
mixture to pot, stirring. Add celery and cook for 6 minutes. Add parsley and season with salt and
pepper. Bring to boil and then reduce to medium low heat and simmer for 4 minutes, stirring
occasionally. Add cockle meat to pot, cook for 2 minutes, add cream, stir well and ladle into bowls.
Garnish with parsley.

Onion Soup

This is the Emerald Isle’s own version of the classic French onion soup. You can substitute the
Guinness with beef broth if you prefer.

Ingredients

3 tablespoons butter
3 yellow onions, chopped
2 red onions, chopped
2 shallots, finely sliced
3 garlic cloves, minced
1/2 teaspoon thyme
3 cups beef broth
1 cup Guinness Stout
4 slices rustic bread, toasted
1 cup Irish cheddar cheese, shredded

Directions

In large saucepan melt butter over medium high heat. Add onions, shallots, garlic, thyme, salt and
pepper to taste. Cook until onions are translucent approximately 10-15 minutes. Add broth, Guinness,
bring to boil, and then simmer covered for 25 minutes.

Heat broiler on high. Ladle soup into broiler-safe bowl, insert bread, top with cheese. Heat in broiler
until cheese begins to brown.

Creamy Carrot Soup

Many people have never tried the delectable sweetness of carrot soup. You can substitute milk if you
prefer a lighter fare. The soup pairs well with a garden salad and scone.

Ingredients

2 tablespoons butter
2 pounds carrots, diced
1 onion, chopped
6 cloves garlic, minced
1 spring fresh rosemary
4 cups chicken broth
Salt and pepper to taste
1/4 cup heavy cream
2 tablespoons butter, cubed
1 tablespoon parsley
Pinch of pepper

Directions

Melt butter over medium high heat in saucepan, add carrots, onion, and garlic. Cook approximately
10 minutes until onions are translucent. Add rosemary, chicken stock, bring to boil and then simmer
for 30 minutes until carrots are soft, stirring occasionally. Remove rosemary and, using blender, mix
ingredients until smooth. Return to saucepan, add heavy cream, butter, season with salt, and warm
over medium heat for 5 minutes, stirring occasionally. Serve in bowl and garnish with a pinch of
pepper and parsley.





 ENTREES

Cottage Pie

Often people confuse Shepherd’s Pie (uses lamb) with Cottage Pie (uses beef). Both my grandmother
and mother made amazing cottage pies, and I remember how delicious they were. My grandmother
was the queen of mixing leftovers into tasty meals. This was her go-to dish when leftovers were
available.

Ingredients

3 1/2 cups mashed potatoes
1/3 cup milk
1/4 cup butter, cubed
1 teaspoon salt
1 tablespoon butter
1 cup onion, chopped
1 cup carrot, sliced
2 garlic cloves, minced
1 pound ground beef
2 1/2 cups beef broth
1 cup peas, frozen
1/4 cup + 2 tablespoons flour
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
1 tablespoon parsley

Directions

Preheat oven to 375 degrees. Put mashed potatoes, milk, cubed butter, and salt in pot on medium heat,
warm until butter has melted, set aside. In large frying pan, melt butter over medium high heat and
cook onions, carrots for 6 – 7 minutes. Add garlic, cook for 1 additional minute. Add ground beef
and 1/2 cup of beef broth, cook beef until browned, stirring frequently. Add remaining broth, peas,
and season with salt and pepper. Cover and cook for 10 minutes. Add flour and cook approximately 5
minutes until sauce slightly thickens. Empty contents into 9 x 13 pan, and spoon mashed potatoes over
top to cover. Sprinkle cheese on top and cook for approximately 40 minutes until browned. Garnish
with parsley and serve.

Chicken and Leek Pie

Nothing says home cooked meals like a chicken pie with piping hot gravy. This is an excellent meal
on blustery days when the family needs to warm up. The trick to avoiding tough chicken is to cook at
just below the boiling point.

Ingredients

3 pounds chicken breast, chopped in bite sized pieces
3 leeks, white part only, chopped
2 cloves garlic
1 onion, chopped
3 tablespoons butter
4 tablespoons flour
1 teaspoon Dijon mustard
1 1/2 chicken stock
1/2 cup light cream
Salt and pepper to taste
Unroll and fill pie crust

Directions

Put chicken in pot and cover with water. Heat water until just before boil and simmer for
approximately 20-30 minutes until chicken is cooked through, chop into bite sized pieces. Preheat
oven to 350 degrees. Meanwhile, melt butter over medium high heat, add onions, garlic and cook
until tender, approximately 10 minutes. Add flour, mustard and stir well. Reduce to medium heat, add
chicken broth, cream, cook until sauce thickens, stirring occasionally and set aside. Evenly add
chicken and leeks to pie crust, seasoning with salt and pepper. Pour sauce over chicken and leeks.
Cover with crust, pinching the edges to seal the pie. Slice 3-4 small cuts on crust with wet knife. Bake
25 minutes until crust is golden brown.

Coddle

This stew is also referred to as Dublin Coddle and is considered a comfort food for the Irish.
The ingredients are partially boiled and partially steamed so a tight fitting lid is essential to proper
preparation. If you cannot locate rashers (also referred to as Irish bacon, or back bacon), a good
substitute is Canadian bacon.

Ingredients

2 tablespoons butter
4 rashers, chopped in 1 inch pieces
4 bangers or other pork sausage, cut in half
4 large potatoes, sliced
2 medium onions, sliced
2 tablespoons parsley, chopped
Salt and pepper to taste

Directions

Melt 1 tablespoon butter in frying pan over medium heat, cook rashers just until browned. Put
rashers, sausages, potatoes, and onions into large pot and fill with water so ingredients are almost
covered with water. Bring to boil, cover, and reduce to simmer for 1 to 2 hours, stirring occasionally.
Season with salt and pepper, spoon into bowls. Garnish with parsley and serve. Goes great with potato
farls.

Lamb Stew

The Irish were never ones to dispose of something prematurely, so in years past mutton (older sheep)
would be used for cooking, as the lambs (less than a year old) still could produce for the family.
Make sure you purchase lamb for this recipe, as mutton is tougher and has a stronger flavor.
Canadian bacon can be substituted if rashers (back bacon) cannot be located.

Ingredients

2 tablespoons butter
1 pound rashers, diced
1 cup flour
4 pounds lamb neck or shoulder, cut into bit sized pieces
2 medium onions, chopped
2 cloves garlic, minced
3 1/2 cups beef broth
4 large carrots, chopped
2 bay leaves
1 cup parsley, chopped
1/2 teaspoon thyme
1/2 cup Guinness Stout
1/4 teaspoon salt
1/4 teaspoon pepper
2 large potatoes, cut into bit sized pieces
Salt and pepper to taste

Directions

Melt 1 tablespoon butter in large frying pan, cook bacon until browned, and remove from pan. Put
flour in large bowl and toss with lamb to coat. Brown lamb in frying pan, adding butter if necessary,
set aside. In large stockpot melt 1 tablespoon butter over medium high heat and cook onions until
translucent, stirring occasionally. Add garlic and cook for 1 minute. Add broth, lamb, carrots, bay
leaves, parsley, Guinness, salt, pepper, cover and simmer for 2 hours. Add potatoes, simmer for 30
minutes until potatoes are tender.

Crusty Roast Lamb

This dish goes by uaineoil faoi chrusta in Gaelic. It’s similar to a traditional pot roast but with a
distinctive Irish flavor.

Ingredients

4 pounds shoulder or breast of lamb
2 tablespoons butter, softened
1 1/2 cup of breadcrumbs
1/4 teaspoon nutmeg
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon parsley flakes
2 carrots, chopped
1 large onion, chopped
1 large granny smith, jonathan or pink lady apple, cored, peeled, diced
4 – 5 medium potatoes
1 3/4 cup chicken broth
Salt and pepper to taste

Directions

Preheat oven to 375 degrees. Mix together butter, breadcrumbs, nutmeg, rosemary, thyme and parsley
flakes until blended. Place lamb in roasting pan and rub mixture into meat so the top is coated well,
salt and pepper to taste. Place apples, vegetables into bottom of pan, then carefully pour in chicken
broth without wetting the breadcrumb mixture.

Loosely cover with aluminum foil and cook for 80 minutes. Remove foil and cook additional 30
minutes until vegetables are tender and lamb reaches 160 degrees with meat thermometer.

Baked Cod with Creamy Cheese Sauce

This dish only takes minutes to prepare and is perfect for those busy nights. If cod is not readily
available, you can substitute salmon or pollock. Doubling the ingredients (except the fish) will
provide extra sauce to pour over baked or boiled potatoes.

Ingredients

2 pounds cod
4 tablespoons butter
1/4 medium onion, thinly sliced
1 garlic glove, minced
Salt and pepper to taste
1 1/2 cup milk or light cream
1/4 cup cheddar cheese
Fresh parsley for garnish

Directions

In pan melt butter over medium heat, add onion and cook 3 minutes. Add garlic and cook until onions
are translucent. Place fish in pan and cook 1 minute on each side. Cover fish with milk, cover pan and
simmer for 8 – 10 minutes until cooked. Set aside fish, and heat liquid to boil and cook over medium
heat, stirring frequently until sauce begins to thicken. Remove from heat and fold in cheese and stir
until melted. Pour sauce over fish, salt and pepper to taste, and garnish with parsley.

Roasted Salmon with Vegetables

Ireland is blessed with an abundance of readily available seafood. If you prefer a milder fish, you can
substitute swordfish or mahi-mahi.

Ingredients

2 large potatoes, peeled, cubed
4 tablespoons water
2 tablespoons olive oil
2 teaspoon lemon zest
3 leeks, white part only, chopped in bite sized pieces
2 shallots, chopped
2 medium onions, chopped
2 cups mushrooms, chopped
4 salmon steaks
2 tablespoons lemon juice
Fresh dill
Lemon wedges

Directions

Preheat oven to 450 degrees. In bowl add water, olive oil, lemon zest, then whisk. In casserole dish put
potatoes, leeks, shallots, onions, pour in water mixture, cover with foil and cook 35 minutes.
Uncover, add mushrooms, and stir. Add salmon, pour lemon juice over salmon, salt and pepper to
taste. Cook uncovered 10 – 12 minutes until salmon browns and potatoes are done. Garnish with dill
and lemon wedges.

 DESSERTS

Apple Cake

I fondly remember my grandmother serving this dish to us as children. This delicacy goes well with a
cup of tea or coffee.

Ingredients

2 tablespoons butter
4 cups granny smith apples, cored, peeled, chopped
2 eggs, beaten
1/2 cup vegetable oil
2 cups sugar
2 cups flour
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking soda
1 cup chopped almonds

Directions

Preheat oven to 350 degrees. Grease cake pan with butter, set aside. In a large bowl combine all
ingredients except for apples and nuts, mix well. Then add apples, nuts, and mix well. Pour batter into
pan and cook for approximately 1 hour until toothpick inserted into center comes out clean.

Coffee Cake

This is not the traditional recipe you find in most cookbooks, but it is definitely rewarding when
finished. This delicacy was one of more than a hundred hand written recipes I discovered when going
through grandma’s recipes. It was originally created in pencil and then written over in pen, so it must
have been one of her favorites.

Ingredients

3 cups flour
1 cup brown sugar
1 cup sugar, softened
1 cup butter
1 cup dates, finely cut
2 eggs, beaten well
1 cup buttermilk
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda, rounded

Directions

Preheat oven to 300 degrees. Mix flour, brown sugar, sugar, and butter into crumbly mixture. Set
aside one cup of mixture to be used later as topping. Thoroughly mix dates into first mixture. Add
eggs, buttermilk, salt, vanilla and baking soda and mix well. Spread into greased 9x12 pan, spread 1
cup crumbles on top and bake for 1 hour.

Apple Oatmeal Crisp

Apple-based desserts are very popular in Ireland. This recipe brings out some amazing flavors with
its addition of lemon zest.

Ingredients

8 granny smith apples, cored, peeled, sliced
1/2 cup sugar
2 tablespoons water
1 cup uncooked oatmeal
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons chopped walnuts
1 teaspoon lemon zest
4 tablespoons butter, melted

Directions

Preheat oven to 350 degrees. Add apples to baking dish and combine sugar and water. Place in oven
while working on other ingredients. In bowl, add oatmeal, brown sugar, cinnamon, lemon zest, butter,
and mix well. Add walnuts, mix, and spread over apples. Bake for 45 minutes or until crust is
browned.

Chess Pie

Chess pie is traditionally thought of as a Southern dish of the US. It is said to have originated from
England, and its presence in my grandma’s recipe box seems to confirm that belief. Her recipe calls
for a rich pie shell, so you may want to splurge when making that purchase.

Ingredients

2 cups water
1 cup sugar
1/4 cup butter, softened
1 cup raisins
2 eggs, beaten
1 cup nuts, chopped
1 teaspoon vanilla
1 pie shell

Directions

Preheat oven to 375 degrees. In small saucepan bring water to boil, remove from heat, add raisins and
set aside. Blend sugar, butter, eggs, nuts and vanilla. Drain water from raisins and stir into mixture.
Pour into shell and bake 40 minutes.

Rhubarb Pie

Nothing makes my mouth water more than the thought of rhubarb pie. This crop is typically harvested
in the spring and summer months and is something to look forward to during the winter. The result is
an amazing dish that combines both tart and sweet into one flavorful package.

Ingredients

1 1/2 cups sugar
2 tablespoons flour
1 tablespoon butter, melted
Pinch of salt
2 eggs, beaten slightly
4 cups rhubarb, chopped
Unroll and fill pie crust
Dash of nutmeg

Directions

Preheat oven to 375 degrees. Mix sugar, flour and salt. Mix in rhubarb and eggs until combined. Pour
into pie crust and pinch top crust around edges to seal pie. With a wet knife cut small slices in top
crust (called air slats) and sprinkle with nutmeg. Bake 50 – 55 minutes until crust is golden brown.

Custard Pie

This is one of those handwritten recipes I found while going through my grandma’s recipe box. Be
sure to brush the egg over the crust to prevent the crust from becoming soggy.

Ingredients

4 eggs, slightly beaten
1/2 cup of sugar
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
1 teaspoon nutmeg
Ready made pie crust

Directions

Preheat oven to 425 degrees. Brush all over the crust with some of the beaten egg. In large bowl mix
the eggs, sugar, salt, and vanilla, set aside. Warm the milk in saucepan to gentle simmer, being careful
not to bring to boil. Slowly pour over eggs while stirring. Carefully pour into crust and sprinkle with
nutmeg. Cook for 10 minutes and then lower heat to 350 degrees and cook additional 20 minutes until
set.

Christmas Plum Pudding

Plum pudding (also called figgy pudding) is the traditional treat served on Christmas day in Ireland.
Interestingly, the recipe doesn’t contain plum or figs and bears no resemblance to traditional
puddings. It is often prepared in November on Advent Sunday (a week after Thanksgiving in the U.S.)
and gains flavor over time. You can store the pudding for up to 2 months in the refrigerator.

Ingredients

1 cup butter
1 1/2 cups currants
1 1/2 cups raisins
1 cup golden raisins
1/4 cup dried cherries
1/4 cup almonds, chopped
1 1/2 cups brown sugar
1 1/2 cups flour, sifted
1 1/2 cups plain bread crumbs
Zest and juice of one orange
Zest and juice of one lemon
1 teaspoon nutmeg
1 teaspoon allspice
2 eggs
2 tablespoons Irish whiskey
3 tablespoons Guinness Stout

Directions

Grease a 2 quart bowl and set aside. Melt the butter and combine with all ingredients into a large
bowl, mixing well. Place the mixture into the greased bowl. Cover with waxed paper and then cover
with aluminum foil. In an 8 quart stockpot, insert the steamer basket and fill with water until just
below basket. Bring to boil and reduce to simmer. Insert covered 2 quart bowl and cover tightly.
Steam for 5-6 hours. Check water levels every 30 minutes and add water as necessary. Remove 2 quart
bowl and let cool. Discard cover and recover with waxed paper and then cover with aluminum foil
and place in fridge. Can be stored in the refrigerator for several months.

To serve, replace covering with fresh wax paper and aluminum foil. Steam for 2 hours.
Top with whipped cream or brandy butter sauce.



Final Words

Thanks again for purchasing my book. I hope you and your family enjoyed the recipes as much as my
family does.

I love connecting with people and definitely have the gift of gab: bua na cainte. Please feel free to
contact me regarding anything you like over at aFoodieBlog.com

http://aFoodieBlog.com

Be sure to connect with me on FaceBook, Twitter, or by subscribing via email. That way you can get
the latest updates on upcoming cookbooks, new recipes, and anything else that may come to mind.

Éirinn go Brách (Ireland Forever)

 Table of Contents
Other Books by the Author
Vegetables
Cabbage with Bacon
Baked Parsnips
Potato Collops
Champ
Colcannon
Boxty
Potato Farls
Breads
Baked Brown Bread
Strawberry Bread
Soda Bread
Blaas
Nana’s Scones
Strawberry Jam
Soups
Rustic Potato Soup
Vegetable and Sausage Soup
Split Pea Soup
Cockle Soup
Onion Soup
Creamy Carrot Soup
Entrees
Cottage Pie
Chicken and Leek Pie
Coddle
Lamb Stew
Crusty Roast Lamb
Baked Cod with Creamy Cheese Sauce
Roasted Salmon with Vegetables
Desserts
Apple Cake
Coffee Cake
Apple Oatmeal Crisp
Chess Pie
Rhubarb Pie
Custard Pie
Christmas Plum Pudding
Final Words