Ricette della cucina irlandese
 
Title: Cabbage and Bacon (Irish)
Categories: Irish, Main dish, Vegetables, Meats
Yield: 4 servings

1 x Lg or 2 small Savoy cabbages
8 x Strips bacon
1 x Salt and pepper
4 x Whole allspice berries
300 ml Bacon or chicken stock

Cut the cabbage in half and boil for 15 minutes in salted water.
Drain, and soak in cold water for 1 minute, then drain well and
slice. Line the bottom of a casserole with half the bacon strips,
then put the cabbage on top and add the seasonings. Add enough stock
to barely cover, then put the remaining strips of bacon on top. Cover
and simmer for an hour, until most of the liquid is absorbed.
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Title: Ardshane House Irish Stew
Categories: Irish, Main dish, Meats, Mom's best
Yield: 6 servings

4 lb Middle neck of lamb, cut in
One inch chunks
4 lb Potatoes, peeled
10 sm Onions, sliced
2 oz Pearl barley
2 pt Beef stock
Salt and pepper to taste

"That's the basic recipe. You can add a load of sliced carrots and
leeks to make it go further and about 5-6 tsps. of Worchestershire
sauce or regular brown sauce wot you Yanks pour over everything!! If
you like, you could add a half a pint of Guinness to your stock. I
make my stock from the potato peelings, carrot tops, leek ends, and
any other stuff I find lurking in the refrigerator. If you chuck in a
few moldy lamb bones and boil/simmer for several hours, you should
get a damned good stock (strain the liquid or you'll get God knows
what stuck in your teeth!!) You'll need to start with about 5 pints
of liquid. Then bung everything into a ginormous pan, bring to the
boil, and then simmer for about two hours...should taste bloody
orgasmic! Salt and pepper to taste, depending on your level of
drunkeness!!"
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Title: Beacan Bruithe (Baked Mushrooms)
Categories: Vegetables, Meats, Irish
Yield: 4 servings

16 x Large field mushrooms
4 oz Chopped onions
4 oz Whole wheat breadcrumbs
4 oz Sausage meat
1 ts Chopped sage
1 x Salt and pepper

Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms
with melted butter. Fry onions in remaining butter. When tender,
mix onion and butter with breadcrumbs, sausagemeat, herbs and
seasonings. Divide among the mushrooms. Place mushrooms in a shallow
ovenproof dish, pour 4 tablespoons of water into the bottom of the
dish, and bake for 15-20 minutes in a moderate oven.
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Title: Black Pudding
Categories: Irish, Meats, Irish
Yield: 8 servings

1 lb Pig's liver
1 1/2 lb Unrendered lard, chopped
120 fl Pig's blood
2 lb Breadcrumbs
4 oz Oatmeal
1 x Medium onion, chopped
1 ts Salt
1/2 ts Allspice
1 x Beef casings

(Always served with an Irish "fry". The preparation of this pudding
may be impracticalthese days due to the difficulty of procuring fresh
pig's blood and casings.) . Stew liver in boiling salted water until
tender. Remove liver, and mince.
Reserve cooking liquor. Mix all ingredients in large bowl. Stir
thoroughly until blended. Fill casings with mixture. Tie off in
one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into
1/2 inch slices as required and fry in hot fat on both sides until
crisped.
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Title: Trimlestown Roast Sirloin
Categories: Meats, Irish
Yield: 4 servings

3 lb Sirloin roast
2 fl Whiskey
10 fl Red wine
1 oz Butter
2 oz Flour
1 x Salt and pepper

Preheat oven to 180C/350F. Wipe meat, season and place in a roasting
pan. Place pan in oven and cook for one hour. Add the whiskey and
wine to the pan. Cook for a further hour, basting once more. Remove
the roast from the pan, place on a serving dish and keep warm. Pour
off excess fat from the meat juices, adding water to bring to about
15 oz. Beat the butter into the flour to form a smooth paste. Add a
little of the juices to this and mix well, then pour onto juices,
mixing again, and bring to the boil. Simmer gently for 2-3 minutes to
cook flour. Correct the seasoning. If the sauce is too thick, add a
little more water. Serve separately in a gravy boat. Jacket or mashed
potatoes, and a cooked green vegetable (possibly broccoli) go well
with this, since the sauce is so rich.
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Title: Kidney Soup (Irish)
Categories: Soups, Meats, Irish
Yield: 8 servings

1 ea Beef kidney (about 1 1/2 lb)
2 tb Bacon dripping or oil
2 tb Flour
2 l Beef stock
1 ea Squeeze lemon juice
1 ea Spice bag*
1 ea Bouquet garni**
1 tb Sugar
1 ea Grind salt and pepper
1 ea Thinly sliced carrot
1 ea Glass sherry

* Spice bag should contain: 10 black peppercorns, 1 blade mace, pinch
celery seed) ** Should contain parsley, thyme and bay leaf . Skin the
kidney, cut down the middle and remove the fatty core and any whitish
membrane. (This is what can give a kidney a bad taste, so be
thorough.) Heat the fat and brown the kidney in it quickly. Pour off
any excess fat, then stir in the flour, turning the kidney pieces in
it. Cook for 1 minute, then add the stock, sugar, bouquet garni, and the spice bag.
Bring to the boil, then cover and simmer gently for about 3 hours.
This can be done on the stove or in a crockpot.
Cool the soup, then refrigerate. When it is quite cold take off any
fat from the top, then remove the bouquet garni and spice bags. Taste
for seasoning; add the lemon juice and sherry if needed. If the
pieces of kidney are not liked, strain the soup; or it can be
liquidized. Bring to just under boiling point before serving; serve
with thin slices of dry toast, or cheese biscuits.
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Title: Colonial Goose
Categories: Irish, Meats
Yield: 8 servings

5 lb Lamb Leg
4 oz Dried Apricots
1/4 ts Dried Thyme
4 oz Fresh White Breadcrumbs
1/4 ts Salt
1 oz Butter
Pepper
1 tb Clear Honey
1 Md Egg, Beaten
2 oz Onion, Chopped
1/2 lb Old Carrots, Sliced
3 Parsley Sprigs
6 oz Onions, Sliced
5 oz Red Wine
1 Bay leaf

24 hours beforehand, make the stuffing. Chop the apricot coarsely,
mix with breadcrumbs and chopped onions. Melt the butter, pour over,
add honey, salt, pepper and thyme. Mix well together, then mix in
beaten egg. Make marinade by mixing all the ingredients together.
Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the
cavity loosely. Sew up the opening. Put lamb in a polyethylene bag
long enough to hold it comfortably. Add bones. Pour over the
marinade, tie the top with a bag seal, sucking out excess air. Stand
in a bowl (to catch leaks). Marinade overnight, turning from time to
time. Preheat oven to 350oF (Mk 4). Remove lamb from marinade and dry
well. Drain marinade and fry vegetables in roasting pan very briefly.
Place lamb on top and roast 25 mins/lb oven ready weight. Baste
frequently with marinade while cooking. Meanwhile make a little lamb
stock from bones. When done, take out of oven, Remove strings from
joint and leave to rest 15 mins while making the gravy, then carve
crosswise. For the gravy, remove vegetables from roasting tin, pour
off roasting juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in
this, return aqueous part of roasting juices and remaining marinade.
Add lamb stock if needed. Season to taste.
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Title: Boiled Collar of Bacon with Creamy Mustard Sauce
Categories: Irish, English, Meats
Yield: 4 servings

1 kg Unsmoked bacon
1 md Onion
2 Carrots
2 Celery sticks
1 Bay leaf
1 3/16 l Chicken stock
150 ml Double cream
70 g Unsalted butter
1 ts Brown mustard seeds
Seasoning

Preparation:

Remove the rind from the bacon and roll the bacon. Roughly chop the
onion, carrots and celery sticks. Make the chicken stock.

1. Soak the bacon in water for 24 hours prior to cooking to reduce
salt content. Rinse well.

2. Place the bacon in a pan with the vegetables and bay leaf. Cover
with the stock or water. Bring to the simmer and continue simmering for
1-1.5 hours. Rest the bacon in the stock for 20-30 minutes.

3. Drain off 600ml of stock and bring to the boil and reduce by half
and serve with the bacon. Alternatively, add the cream, if using, to
the reduced stock and cook for 10 minutes, then whisk in 25g of butter
at atime, to taste. Add the mustard seeds, season and keep warm.

5. Add the bacon, allowing 2 slices per person.
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Title: Steak and Guinness Pie
Categories: Irish, Beef, Pies
Yield: 4 servings

1 kg Round steak
1 tb Flour
1 ts Brown sugar
1 tb Raisins (optional)
5 x Onions
300 ml Guinness
8 Slices bacon
3 oz Lard
Chopped parsley
Recipe of short pastry*

*For double-crust pie in deep pie dish. -- Cut the steak into bite
sized cubes, roll in seasoned flour, and brown in the lard with the
bacon, chopped small.

Place the meat in a casserole, peel and chop the onions, and fry until
golden before adding them to the meat. Add the raisins (if wanted)
and brown sugar, pour in the Guinness, cover tightly and simmer over
a low heat or in a very moderate oven (325-350F) for 2 1/2 hours.
Stir occasionally, and add a little more Guinness or water if the
rich brown gravy gets too thick. Meanwhile, line a deep pie dish
with half the pie crust: bake it blind: then add the Guinness/beef
mixture from the casserole, cover with the top layer of pie crust,
and bake until finished, probably about 10 more minutes. Variation:
for the brown sugar, substitute 3 T honey.
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Title: Sorrel Soup
Categories: Soups, Vegetables, Irish
Yield: 8 servings

1 lb Sorrel
3 oz Butter
1 x Large onion, chopped
2 T Flour (heaped)
2 1/2 l Stock
2 T Breadcrumbs
1 x Salt and pepper
2 ea Egg yolks
150 ml Cream

Wash the sorrel well and chop it up. Heat the butter in a saucepan
and just soften the sorrel and onion in it. Shake the flour over the
vegetables and mix well. Let it cook for about 1 minute. Meanwhile
bring the stock to the boil, then add to the pan. Add the
breadcrumbs, season to taste, and bring to the boil, then simmer for
about 1 hour covered. (It can be liquidized at this point, but
needn't be.) Beat the egg yolks with the cream and add a little of
the hot soup to the mixture, stirring well; then add gradually to the
soup pot, stirring well, over the heat, but being careful not to let
it boil.

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Title: White Onion Soup
Categories: Soups, Vegetables, Irish
Yield: 6 servings

2 tb Butter
1 lb Onions, thinly sliced
2 ea Cloves
2 tb Flour (heaping)
1 pn Powdered mace or nutmeg
1 ea Bay leaf
1 l Chicken or pork stock
300 ml Milk
1 ea Salt and pepper
150 ml Cream
2 tb Grated cheese (optional)

Heat the butter, and when foaming add the onions and cloves. Let the
onions soften, but not color at all. Sprinkle over the flour, mix
well and cook, stirring, for about 1 minute; then add the nutmeg,
the bay leaf and the stock. Stir all the time until it boils, and
see that it is smooth. Simmer until the onions are cooked, then
gradually add the milk, stirring, and when that boils lift out the
cloves and bay leaf. It can now be liquidized, or served as is with the cream added, and a sprinkling of grated cheese.
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Title: Fresh Pea Soup
Categories: Soups, Vegetables, Irish
Yield: 6 servings

350 g Peas, freshly shelled
2 tb Butter
1 ea Medium-sized onion, chopped
1 ea Head iceberg lettuce/chopped
1 ea Sprig mint, chopped
1 ea Sprig parsley, chopped
3 ea Strips bacon, chopped
1 1/2 l Ham stock
1 x Salt and pepper
1 x Sugar
1 x Chopped parsley

After shelling the peas, save the pods, wash them and put them to
boil in the ham stock while preparing the soup. Heat the butter in a
large saucepan and soften the onion in it, then add the lettuce, mint
and parsley. De-rind and chop the bacon. Fry it for about 2
minutes, turning it from time to time; add to the saucepan with the
peas, salt, pepper and a small amount of sugar. Strain the stock and
add. Bring to the boil, stirring, then simmer for about half an hour
until the peas are quite soft. Sive or liquidize, taste for
seasonings and add a little milk or cream if needed (but not too
much, for the fresh flavor must be preserved). Garnish with chopped
parsley or mint.
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Title: Country Cork Irish Stew
Categories: Soups/stews, Lamb, Irish
Yield: 4 servings

8 ea Samll lamb chops, thawed
1 tb Vegetable oil
1 x Peppercorns, thyme, rosemary
2 c Finely shredded cabbage
1 ea Large leek white thin sliced
1 1/2 c Celery stalks, diced
1 x Chopped fresh parsley
1 ea Salt and pepper
1 x Parsley, bay leaves
1 lb Potatoes, 3 to 4 medium
1 ea Medium onion, chopped
12 ea Small white onions
1 1/2 c Peas

Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed
in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into
small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
leek, white onions and celery to chops and liquid. Simmer 20 minutes
then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct
seasoning. Garnish with parsley and serve.
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Title: Irish Lamb Stew
Categories: Soups/stews, Beef, Lamb, Irish
Yield: 6 servings

1 ea Boneless leg of lamb
2 ea Medium onions, chopped
2 tb Flour
1 ts Salt
1/4 ts Rosemary
1 lb Potatoes, cut into pieces
2 ea Small rutabagas, cubed
1 ea Jar of boiled onions
3 tb Oil
1 ea Clove of garlic, minced
2 c Beef stock
1 x Black peper to taste
1 ea Bay leaf
6 ea Carrots sliced
1 lb Frozen peas

Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook
until lightly browned, remove from pan. Add onion and garlic and
cook for a few minutes. Add flour andd stir, heat until mixture
browns. Gradually add stock while stirring. Return meat to saucepan.
Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour
or until meat is almost tender. Add potatoes, carrots and turnips.
Cook 30 minutes longer. Add peas and onions and continue cooking
until peas are tender, about 10-15 minutes.
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Title: County Cork Irish Stew
Categories: Lamb, Irish, Vegetables, Soups/stews
Yield: 4 servings

8 sm Lamb Chops, Thawed
1 Salt And Pepper
1 tb Vegetable Oil
Parsley, Bay Leaves
Peppercorns, Thyme, Rosemary
1 lb Potatoes, 3 To 4 Medium
2 c Finely Shredded Cabbage
1 md Onion, Chopped
1 lg Leek White, Thin Sliced
12 sm White Onions
1 1/2 c Celery Stalks, Diced
1 1/2 c Peas
Chopped Fresh Parsley

Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed
in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into
small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
leek, white onions and celery to chops and liquid. Simmer 20 minutes
then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct
seasoning. Garnish with parsley and serve.
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Title: Irish Stew
Categories: Irish, Soups/stews
Yield: 6 servings

2 tb Oil
4 lg Onion cut in wedges
5 lg Carrots cut in thick slices
2 Rib celery sliced
1 1/2 lb Round steak or lamb
6 lg Potatoes
1 c Water

Salt and pepper to taste

Heat oil in large saucepan or skillet. Saute onions in oil. Add
carrots and celery and cook for a few minutes. CUt steak into 1/4 to
1/2 inch cubes and add to onions, carrots and celery. Wash, peel and
slice potatoes and add to pot. Pour in water, season to taste with
salt and pepper and bring to a boil. Skim of any foam, reduce heat
and simmer over low heat until meat and vegetables are tender.

NOTE: Can also cook in crockpot on low overnight, 7-8 hours, or on
high for 3 4 hours. If desired, stew can be thickened by mixing 2
tablespoon flour with a little water and adding it to the stew. Heat
through until thickened and serve piping hot.
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Title: Real Irish Stew
Categories: Lamb, Soups/stews, Irish
Yield: 6 servings

1 1/2 lb Mutton, cut into pieces
Parsley sprigs
6 Carrots, sliced
2 lb Potatoes
Salt and pepper
1 lb Onions

Place meat and vegetables in saucepan and cover with cold water. Add
salt and pepper as required and flavor with a few parsley sprigs and
add carrot slices. Slowly bring to a boil and skim off the top.
Simmer over a very low heat for approximately 2 hours or until the
meat is tender. Note:You can probably substitue lamb for the mutton
and not need to cook as long. Also this kind of dish is good for
buffets as soups and stews keep well and don't suffer for extended
simmering......
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Title: Boxty (Potato Griddle Cakes)
Categories: Irish, Vegetables
Yield: 8 servings

1/2 lb Raw potato
1/2 lb Mashed potato
1/2 lb Plain flour
1 x Milk
1 ea Egg
1 x Salt and pepper

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt,
pepper and flour. Beat egg and add to mixture with just enough milk
to make a batter that will drop from a spoon. Drop by tablespoonfuls
onto a hot griddle or frying pan. Cook over a moderate heat for 3-4
minutes on each side. Serve with a tart apple sauce: or as part of
an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried
black pudding, fried bread, fried soda bread... . An old poem says: .
Boxty on the griddle, boxty in the pan, if you can't make boxty,
you'll never get a man. . (The accuracy of the poem is uncertain.)
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Title: Baked Parsnips Irish Style
Categories: Irish, Vegetables
Yield: 8 servings

2 1/2 lb Parsnips
2 oz Butter or bacon fat
3 tb Stock
1 x Salt and pepper
1 x Pinch nutmeg

Peel parsnips, quarter, and remove any woody core. Parboil for 15
minutes. Place in an ovenproof dish. Add stock and sprinkle with
salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on
a low shelf in a moderate oven. (Generally parsnips are baked in the
same oven as the main meat dish, whose cooking temperature governs
that of the parsnips.)
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Title: Braised Celery
Categories: Irish, Vegetables
Yield: 4 servings

1 ea Head celery
1 ea Medium onion
1 ts Chopped parsley
2 ea Slices bacon
10 fl Stock
1 x Salt/pepper to taste
1 oz Butter

Clean celery, cut into one-inch pieces and place in a casserole dish.
Finely chop bacon and onion and sprinkle over celery along with
chopped parsley. Pour on stock. Dot with knobs of butter. Cover
dish and bake in a moderate oven for 30-45 minutes.
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Title: Baby Carrots and Onions in Cream
Categories: Vegetables, Irish
Yield: 4 servings

1 lb Baby carrots
1 lb Small white onions
5 fl Cream
1 x Salt and pepper
1 x Pinch nutmeg

Wash and trim carrots. Peel onions. Place in pot with 1/2 inch
boiling salted water. Cover and simmer gently for 10 minutes. Remove
lid and boil rapidly, shaking pot to prevent burning, until water is
absorbed. Stir in cream and add pepper and salt to taste, if
necessary. Serve with a very light sprinkling of nutmeg.
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Title: Dressed Cabbage
Categories: Irish, Vegetables
Yield: 4 servings

1 x Cabbage
4 tb Butter
3 tb Bacon stock or water
1 pn Nutmeg or mace
1/2 ts Flour
1 x Pepper

Shred the cabbage. Melt half the butter in a heavy pot; then add the
cabbage and toss until covered with the butter. Add bacon stock or
water, cover and cook gently for about 20 minutes. By this time the
liquid should be nearly absorbed, and the cabbage cooked. Add the
nutmeg or mace, the flour, and stir well; then add the rest of the
butter and toss until melted into the cabbage. Add pepper if needed.
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Title: Kale with Cream
Categories: Irish, Vegetables
Yield: 4 servings

1 3/4 lb Kale
2 tb Butter
2 tb Double cream
1 x Pn nutmeg, salt, pepper
2 tb Stock

Wash the kale and strip the leaves from the stalks, then plunge into
briskly boiling salted water and cook until tender, 20-30 minutes.
Drain well and chop finely. In a saucepan combine the butter, cream
and pinches of nutmeg, salt and pepper; then add the kale and the
stock. Mix well and cook until well heated and the sauce is slightly
reduced.
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Title: Parsnip Cakes
Categories: Irish, Vegetables
Yield: 4 servings

1 lb Parsnips
2 tb Flour
1 pn Mace
2 tb Melted butter
1 x Salt and pepper
1 x Large egg
8 tb Breadcrumbs (heaping)
1 x Oil for frying

Peel and slice the parsnips, then boil in salted water until tender.
Drain and mash them well. Add flour, mace, melted butter, salt and
pepper, then form into small flat, round cakes. Dip into the beaten
egg, then into the breadcrumbs, and fry in hot oil until brown on
both sides.
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Title: Champ
Categories: Vegetables, Irish
Yield: 4 servings

4 lg Baking potatoes
2/3 c Milk
1/2 c Chopped green onions
1/4 c Butter
1/2 ts Salt
1/4 ts Pepper

This Irish dish is best made with coarse skinned baking
potatoes,because they breack down easily to produce fluffier mashed
potatoes.

Peel potatoes. Cut each into 3 chunks. In 12 cup casserole, sprinkle
potatoes with 2 tbsp water, cover, and microwave on high for 15-18
minutes or until tender, rearranging occasionally. Mash well. Stir in
milk, onions and butter. Microwave, uncovered on high for 1 minutes
or until heated through. Add salt and pepper, beat until smooth.
Makes 4 to 6 servings.
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Title: Savory Red Cabbage and Red Potatoes
Categories: Cabbage, Irish, Vegetarian
Yield: 8 servings

1 sm Head cabbage
2 t Prepared horseradish
1 lb Small red potatoes
1/4 c Butter
2 T Green onions/scallions
1/8 t Salt
1/8 t Pepper
Water

In Dutch oven, place steamer basket over 1/2 inch deep water (water
should not touch basket.) Cut cabbage (about 1 1/2 pounds) into 6
wedges and quarter potatoes. Place cabbage and potatoes in basket,
cover tightly and heat water to boiling. Reduce heat to medium-low
and steam 20-30 minutes or until tender. Meanwhile, in a 1 cup glass
measure, combine butter, sliced green onions, horseradish, salt and
pepper. Microwave on high 45 seconds or until butter is melted.
Drizzle over vegetables.
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Title: Rashers (Bacon), Eggs, Sausage and Tomato
Categories: Breakfast, Irish
Yield: 1 serving

-----------CYBEREALM BBS (315)786-1120--------------

2 sl Bacon
2 Sausages
2 Eggs, fried
1 Tomato
Chopped Parsley

* Irish breakfasts often feature this menu.

Fry the bacon until crisp, and the sausage until golden brown and
cooked through. Cut the tomato in half, and grill it until just
cooked through. Set the fried eggs in the center of the plate,
Arrange the bacon, sausage and tomato around the edge of the eggs.
Garnish with chopped parsley.

Serves 1.
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Title: Oatmeal Bacon Pancakes
Categories: Breakfast, Irish, Lowcal
Yield: 8 servings

4 oz Flour
1 oz Fine oatmeal
1 c Buttermilk or milk
1 ea Egg (beaten)
8 ea Strips bacon

Sift the dry ingredients, then add the egg and enough milk or
buttermilk to make a batter like thick cream. Fry the bacon rashers
and drain, then make a large pancake, pouring the batter over the
entire bottom of teh pan. Cook on one side, toss over, spread with a
little mustard if liked, then add the bacon and fold over. Make the
rest of the batter into pancakes the same way. Makes 4 very large
pancakes or 8 small ones.
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Title: Irish Coffee No. 2
Categories: Cocktails, Irish
Yield: 2 servings

1 1/2 c Warm Water
1/4 c Irish Whiskey
1 x Dessert Topping *
1 tb Instant Coffee Crystals
1 x Brown Sugar To Taste

* Dessert topping should be in a pressurized can.
~--------------------------------
In a 2-cup measure combine water and instant coffee crystals.
Micro-cook, uncovered, on 100% power about 4 minutes or just till
steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs.
Top each mug of coffee mixture with some pressurized dessert topping.
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Title: Emerald Isle Cooler
Categories: Cocktails, Irish
Yield: 1 servings

5 oz Vanilla Ice Cream
1 fl Green Creme de Menthe
1 fl Irish Whiskey
8 fl Club soda

Place ice cream in large highball glass. Stir in whiskey and creme de
menthe. Fill with club soda and stir.
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Title: Irish Spring
Categories: Cocktails, Irish
Yield: 1 servings

1 fl Irish whiskey
1 fl Orange juice
1/2 fl Peach brandy
1 fl Sweet and sour

Fill collins glass with crushed ice. Add ingredients and stir.
Garnish with cherry and orange slice.
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Title: Irish Brogue
Categories: Cocktails, Irish
Yield: 1 servings

1 1/2 fl Irish whiskey
1/2 fl Bailey's Irish Cream

Fill a rocks glass with ice. Add ingredients and stir.
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Title: Shannon Cream
Categories: Cocktails, Irish
Yield: 1 servings

1 fl Bailey's Irish cream
1 ds Cream
1 ds Orange curaco
1 x Green creme de menthe

Mix ingredients over ice and top with creme de menthe.
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Title: Bunratty
Categories: Cocktails, Irish
Yield: 1 servings

1 1/2 fl Irish whiskey
1 ds Sweet Martini
3/4 fl Irish Mist

Mix all ingredients over ice.
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Title: Shamrock
Categories: Cocktails, Irish
Yield: 1 servings

1 1/2 fl Irish whiskey
1 ds Green Chartreuse
3/4 fl Dry vermouth
1 ds Green creme de menthe

Mix all ingredients over ice.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Irish Handshake
Categories: Cocktails, Irish
Yield: 1 servings

1 fl Irish whiskey
1/2 fl Tia Maria
1/2 fl Green creme de menthe
1 x Cream

Mix all ingredients except cream over ice and strain. Top with cream.
++++++++++++++++++++++++++++++++++++++++++
Title: Shannon Dove
Categories: Cocktails, Irish
Yield: 1 servings

1 fl Irish whiskey
1 x Cream
2 ds Tia Maria

Mix all ingredients except cream over ice and strain. Top with cream.
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Title: Irish Loin of Pork with Lemon and Herbs
Categories: Pork/ham, Irish
Yield: 8 servings

6 lb Boneless pork loin
1/4 c Minced onion
1 tb Basil
3/4 c Olive oil
1/2 c Chopped parsley
1/4 c Finely grated lemon peel
3 ea Garlic cloves crushed
3/4 c Dry sherry

Pat pork dry. Score well with sharp knife. Combine parsley,
onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil.
Rub into pork. Wrap in foil and refrigerate overnight. Let pork
stand at room temperature 1 hour before roasting. Preheat oven to
350 degrees F. Brush pork with remaining olive oil. Set on rack in
shallow pan. Roast until meat thermometer inserted in thickest part
of meat registers 170 degrees F, about 2 1/2 hours. Set meat
aside. Degrease pan juices. Blend Sherry into pan juices. Cover and
cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to
platter. Garnish with fresh parsley and lemon slices. Serve sauce
separately.
++++++++++++++++++++++++++++++++++++++
Title: Irish Hot Pot
Categories: Ethnic, Casseroles, Sausages, Beef, Irish
Yield: 6 servings

6 md Potatoes peeled and sliced-thin
2 md Onions sliced thin
3 Carrots scraped and sliced -thin
1/4 c Cooked rice not instant
1 cn (14.5-oz) peas with liquid
1 pk (20-oz) sausage links/-ground chuck browned in-amounts you like
1 cn (15-oz) condensed cream of -tomato soup diluted with a -soup

can of water Salt and white pepper to taste

In a buttered, 4 quart casserole layer the potatoes, onions and
carrots, season each layer as you go with salt and pepper. Sprinkle
with rice, then the peas with their liquid and top with the meat.
Pour the diluted soup over all. Bake, covered, in a 375 degree oven
for 1 hour. Remove cover, turn sausages and bake an additional hour,
uncovered.
++++++++++++++++++++++++++++++++++++++++++
Title: Basic Irish Sausages
Categories: Pork/ham, Irish, Sausages
Yield: 4 servings

1 1/2 lb Lean pork
8 oz Pork fat, without gristle
1/2 ts Ground allspice
1 ts Salt
Fresh-ground pepper
Pinch dried sage or marjoram
1 oz White breadcrumbs (optional)
Ground ginger, mace, nutmeg
Cloves, cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a
teaspoon or so each time to check the flavor until you get it the way
you like it.) Add the herbs and breadcrumbs and any spices used.
Fill skins as usual.
+++++++++++++++++++++++++++++++++++
Title: Irish Beef in Guinness
Categories: Irish, Beef
Yield: 6 servings

2/3 lb Beef cubed
1/2 c Flour seasoned with salt and-pepper
OIl for frying
2 Sliced onions
4 Minced cloves garlic
3 Sliced carrots
1 ts Minced parsley
1/2 ts Thyme
Salt and pepper to taste
Beef broth or stock
2 Bottles (12-oz each)-guinness

Dip beef in flour and coat on all sides. Brown in oil, in batches and
remove to heat proof pot or casserole. Saute onions and garlic in
same oil and add to beef. Add carrots, parsley and thyme. Season with
salt and pepper. Pour enough beef broth to cover and bring to a boil.
Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from
pot to serving plate with slotted spoon. Over high heat, reduce sauce
to half the original volume. Pour sauce over meat and serve.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Irish Loin of Pork
Categories: Pork/ham, Irish
Yield: 6 servings

5 To 6 lb boneless pork loin
1/2 c Chopped fresh parsley
1/4 c Minced onion
1/4 c Finely grated lemon peel
1 tb Chopped fresh basil
3 md Clove crushed garlic
1/2 c Olive oil
3 tb Olive oil
3/4 c Dry Sherry

garnish fresh sprigs parsley garnish sliced lemon

Pat pork dry. Score well with sharp knife. Combine parsley, onion,
peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into
pork. Wrap in foil and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting. Preheat
oven to 350 deg. Brush pork with remaining 3 tablespoons olive oil.
Set on rack in shallow pan. Roast until meat thermometer inserted in
thickest part of meat registers 170 deg., about 2 1/2 hours. Set meat
aside. Degrease pan juices. Blend Sherry into pan juices. Cook over
low heat 2 minutes. Pour into sauce boat. Transfer pork to platter.
Garnish with fresh parsley and lemon slices. Pass sauce separately.
++++++++++++++++++++++++++++++++++++++++++++++
Title: Low Calorie Irish Colcannon
Categories: Irish
Yield: 4 servings

1 c Water
1 tb Reduced calorie margarine
1/4 ts Salt
3 c Chopped cabbage
1/3 c Skim or 1% milk
1 c Instant mashed potato flakes
1 Green onion, finely chopped

1. In a medium saucepan, combine water, margarine, and salt. Bring to
boil. Stir in cabbage; return to a boil. Reduce heat, cover and
simmer 4-6 minutes, or until cabbage is tender.

2. Remove from heat; stir in milk and potato flakes with fork. Stir in
onion. Cover and let stand 3 minutes.

Each serving contains: 2 breads, 1 vegetable, 1/2 fat Per serving: 220 cal (per half cup)
++++++++++++++++++++++++++++++++++++++++++++
Title: Tom Moore's Irish Stew Casserole
Categories: Irish, Lamb, Stews, Casseroles
Yield: 2 servings

1 lb Lean lamb, the shoulder-or leg, cut into 1" dice
2 Potatoes, peeled and-thinly sliced
1 Onion, thinly sliced on [generous] rosemary
Chicken or lamb stock
Salt, pepper to taste

Layer one third of the potatoes in a small casserole. Top with half
the lamb and half the onion. Sprinkle lightly with rosemary, salt
and pepper. Repeat layers, ending with a final layer of potato. Add
enough chicken stock to almost cover the stew.

Cover the casserole and bake in a 325 oven until the lamb is quite
tender and the potatoes begin to almost dissolve and thicken the
mixture. (1- 1 1/2 hours)

I've made this in larger quantities in a crock pot. In this case, the
cooking time will be about 8-10 hours.

I got these directions for making Irish Stew (no real recipe) from the
owner of Tom Moore's Tavern in Bermuda (don't know how authentic it
is, as the gentleman was German, but it IS good) .
++++++++++++++++++++++++++++++++++
Title: Lois'irish Stew
Categories: Irish
Yield: 6 servings

----------------CYBEREALM BBS (315)786-1120----------------

2 lb Lamb, cut in 1-inch cubes
1 lb Potatoes, peeled and cut
- in cubes
1 lb Carrots, peeled and sliced
1 lb Onions, quartered and sliced
2 Bay leaves
1/2 ts Oregano
1/2 ts Thyme, crushed
1/2 ts Rosemary

Cover the lamb with water and boil for 15 minutes. Drain and dry
the meat. Combine meat and vegetables. Tie the herbs in a small
cloth bag, add to the mixture. Add enough water to almost cover.
SImmer for 1 hour and 30 minutes. Remove the herb bag and serve.

Serves 6 to 8.
++++++++++++++++++++++++++++++++++++++++++
Title: Dublin Sunday Corned Beef and Cabbage
Categories: Irish
Yield: 8 servings

----------------CYBEREALM BBS (315)786-1120---------------------
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole --cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 ts Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)--cut in quarters

---------------------HORSERADISH SAUCE--------------------------
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish

Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the
pot. Turn to simmer and cook for 3 hours. Skim fat from top as it
rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for
20 minutes until cabbage is cooked. Remove the meat and cut into
pieces. Place on center of a large platter. Strain the cabbage and
season it heavily with black pepper. Surround the beef with the
cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.
++++++++++++++++++++++++++++++++++++++++
Title: Dijon-Glazed Corned Beef
Categories: Beef, Irish, Untested
Yield: 8 servings

2 1/2 lb Corned beef brisket, to
3 1/2 lb Same
2 t Dijon-style mustard
2 T Honey
1 T Orange juice concentrate
Water

In Dutch oven, cover corned beef brisket with water. Cover Dutch oven
tightly and simmer 2 1/2 to 3 1/2 hours or until tender. In cup,
combine honey, defrosted orange juice concentrate and mustard and set
aside. Remove brisket from cooking kiquid; trim fat from outer
surface, if necessary. Position oven rack so that brisket on broiler
pan rack is 3 to 4 inches from heat source. Brush glaze over brisket;
broil 2 to 3 minutes or until glaze begins to caramelize. Carve
brisket diagonally across the grain into thin slices.

GuidaMacropolis