Cucina irlandese 1 - 2 - 3

Steak And Guinness Pie

1 kg Round steak
1 T Flour
1 t Brown sugar
1 T Raisins (optional)
5 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 easoned 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.

Serves 4.

Loin of Lamb with Apple and Ginger Stuffing

3 lb Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper
2 c Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon
1 t Sugar
1 t Ground ginger

First make the stuffing. Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle heat until the apples are just soft, then set aside to cool.

Preheat the oven for 400 F. Trim the lamb, remove the skin and score the fat. Lay the joint out on a board, fat side down. Spoon the apple mixture along the center. Roll up and tie with twine. Peel the garlic and cut it into slivers, then pierce the joint all over with the point of a sharp knife and slip the slivers of garlic into the pockets formed. Season with the salt and pepper, put the joint in a roasting pan and cook in the hot oven for 30 minutes, then heat the cider in a small pan and pour it over the lamb. Reduce the heat to moderate (350F) and cook for another 40 minutes, basting frequently. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb.

Serves 4.

Crusty Roast Lamb (Uaineoil faoi chrusta)

1 Shoulder of lamb (approx. 4 lb.)
1 c Fresh breadcrumbs
Pinch mixed herbs
2 T Butter, soft
1-1/2 lb Potatoes, peeled, sliced
1 Lg onion, diced
1 Lg cooking apple, peeled, cored, and sliced
10 oz Chicken stock

Wipe the lamb over, and cut criss-cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. Put the joint on top, then pour the stock into the pan, but not over the meat.

Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound. Take off the foil for the final half hour, and check that the vegetables are nearly cooked. Finish the cooking without the foil, to let the top get brown and crusty.

Serves 6.

Lamb Shoulder in Pastry
(Guilainn chaoireola i dTaosran)

12 oz Shortcrust or flaky pastry
3 lb Boned shoulder of lamb
6 T Butter
1 T Mixed chopped herbs
Salt and black pepper
Milk or egg to glaze

Make the pastry and chill for at least 1 hour before using. See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter. Put into a very hot oven, 450F for 20-30 minutes. Take out and allow to cool slightly.

Mix the remaining butter with the herbs, salt and pepper. Roll out the pastry to a piece large enough to wrap around the joint. Carefully remove the string from the lamb, trying to retain the shape. Put it in the center of the pastry, dampen the edges, and draw the pastry up over the top: secure well by squeezing the pastry ends and edges together. Turn over so that the fold is underneath, and put on a baking sheet. Prick all over the top lightly with a fork, then brush with either
the milk or beaten egg. Put into 400F oven and cook for about 1/2 hour, or until the pastry is nicely browned. Turn the sheet once during baking to make sure the browning is even. Serve, cut into fairly thick slices.

Serves 6.

Beef and Stout Casserole

1-1/2 lb Beef
6 oz Lean bacon, cubed
1 lb Shallots or small onions
3 Cloves garlic
1 Bouquet garni
1 T Sugar
Salt and pepper
Basil and parsley
1 T Butter
2 T Flour
1 T Wine or cider vinegar
1 bottle of stout

Saute the beef and bacon in a little oil. Drain off the excess liquid. Remove the meat anmd set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the stout. Place the meat and the small onions (peeled) in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to
the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover and place in the oven. Cook very gently for up to 3 hours at 300F. Check occasionally. If the casserole seems to be drying a little, you can add more stout. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce.

Serves 4.

Baked Tripe

1-1/2 lb Tripe, cut in thin strips
2 T Vinegar
2 T Oil
1 Handful mushrooms, sliced
1 Large onion
4 T Butter
2 T Flour
Tomato puree
Salt and pepper
1 c Breadcrumbs
Parsley
2 T Water

Marinate the tripe in the oil and vinegar for half an hour. Clean and prepare the onions and mushrooms, and saute in the butter for two or three minutes. Remove from the frying pan and set aside. Stir in the flour and mix in the tomato puree (about 2 T) plus the water. Season with salt and pepper. Grease a fireproof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs. Repeat this, and finally pour on the tomato
sauce. Top with the breadcrumbs. Bake in the oven for 30 minutes at 350F. Remove and garnish with chopped parsley before serving.

Serves 4.

Side Dish

Colcannon

1 lb Curly kale or cabbage, cooked
1 lb Potatoes, cooked
1 Onion, chopped
1 oz Dripping per lb. vegetables
Salt and pepper
Milk if necessary
1 Ring, wrapped in greaseproof paper

Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage. Season to taste, and stir in a little milk if the mixture is too stiff. Add the rest of the dripping to the hot pan and, when very hot, turn the potato and cabbage mixture into the pan and spread it out. Fry until brown, then cut it roughly and continue frying until there are lots of crisp brown pieces. Just before serving, slip in the wrapped ring -- the trick, as you can see from the rhyme, is to make sure the ring doesn't turn up too soon -- then the children will eat it all willingly!

Makes 4 servings.

Colcannon

450 g Kale or cabbage
450 g Potatoes
2 Small leeks or green onion
-tops
150 ml Milk or cream
Pinch of mace
Salt and pepper
100 g Butter

If using the kale, strip from the stalks or likewise remove the stump of cabbage before cooking in boiling salted water until tender but not overcooked. Drain very well and chop finely. Meanwhile, cook the potatoes, and while they are cooking chop the leeks or onion tops and simmer them in milk or cream for about 7 minutes. Drain the potatoes, season and mash them well, then stir in the cooked leeks and milk, addinga little more milk if needed.

Finally blend in the finely chopped kale or cabbage (modern cooks will find a blender or food processor ideal for this). Add the mace and taste for seasoning. Heat the entire mixture gently, then pile in a warmed dish. Make a small well in the center and pour in the melted butter.

Make 4 servings.

Colcannon

2 1/2 lb Potatoes (cooked, mashed)
1 c Cooked kale (finely chopped)
1 c Hot milk
4 Chopped scallions (optional)
Butter

Strip the heads of kale away from the stems and shred them finely. Kale is a tough vegetable which needs to cook for 10-20 minutes depending on its age. Cook as you would for any green vegetable in furiously boiling salted water until it is just tender. (Some people add 1/2 tsp baking soda to the water to help keep the kale at its brightest green.) Strain it and refresh it with cold water. Drain it thoroughly and
squeeze out any excess water. Nowadays I put the kale into a
food processor with the hot milk and blend them into a green soup which I then mix through the mashed potatoes. I then reheat it in the oven until it is very hot. This produces a dish fit for St. Patrick's Day in greenness. It is perfectly acceptable just to mix the kale and milk into the potatoes without recourse to the food processor, but the resulting dish is just speckled green. Do not use the processor if you are making colcannon with cabbage instead of kale. Don't forget the coin and the ring to amuse the children.

Makes 4 servings.

Colcannon

3 pounds potatoes, peeled and sliced
1-1/2 cups cabbage, shredded (see note)
1/4 cup onion, grated
2 cloves garlic, finely chopped
3/4 cup sour cream
1/2 cup butter, melted
1 cup Monterey Jack cheese, shredded
Salt and pepper to taste

Cook cabbage in boiling water for 5 minutes. Drain and reserve. Cook potatoes until tender. Drain and place in a large mixing bowl. Beat with an electric mixer until smooth. Add onion, garlic, sour cream and butter. Beat again until blended. Gently stir in cabbage, salt and pepper to taste. Put in a greased gratin dish or 2 quart casserole, top
with cheese. Bake in 350-degree oven for 35-45 minutes.

Serves 6.

Note: Kale, sauerkraut, spinach or collard greens may be substituted for the cabbage.

Per serving: 389 calories; 26.7 g fat (16.9 g saturated fat; 62 percent calories from fat); 76 mg cholesterol; 369 mg sodium; 28.0 g carbohydrates.

Champ (or Poundies)

4 lb Potatoes
1/2 lb Chopped scallions
10 fl Milk
4 oz Butter
Pepper

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

Peel potatoes and cook in boiling water. Simmer milk and scallions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter.

The traditional implement used for pounding potatoes was a wooden masher, pestle-shaped, called a "beetle." The poem says:

There was an old woman
that lived in a lamp;
she had no room
to beetle her champ.

She's up'd with her beetle
and broke the lamp,
and now she has room
to beetle her champ.

Make 8 servings.

Baked Parsnips Irish Style

2-1/2 lb Parsnips
2 oz Butter or bacon fat
3 T Stock
Salt and pepper
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.)

Serves 8.

Braised Celery

1 Head celery
1 Medium onion
1 t Chopped parsley
2 Slices bacon
10 fl Stock
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.

Serves 4.

Oatcakes

6 oz Oatmeal (preferably fine)
2 oz Flour
1 t Salt
10 fl Warm water

Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (150 C / 300 F) until crisp. -- These cakes are eaten buttered, with a glass of milk, for supper, but are also good with oily fish such as herring or mackerel. (They are also terrific with wine and cheese.)

Serves 8.

Dressed Cabbage

Cabbage
4 T Butter
3 T Bacon stock or water
1 pinch Nutmeg or mace
1/2 t Flour
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.

Serves 4.

Cabbage And Bacon

Lg or 2 small Savoy cabbages
8 Strips bacon
Salt and pepper
4 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.

Serves 4.

Kale With Cream

1-3/4 lb Kale
2 T Butter
2 T Double cream
pinch nutmeg, salt, pepper
2 T 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.

Serves 4.

Parsnip Cakes

1 lb Parsnips
2 T Flour
1 pinch Mace
2 T Melted butter
Salt and pepper
Large egg
8 T Breadcrumbs (heaping)
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.

Serves 4.

 

 

Scallop Pie

8 Large scallops*
300 ml Milk
Salt and pepper
2 T Butter
1 T Flour
1/2 lb Mushrooms, sliced
4 T Med.sweet white wine
1 lb Fresh mashed potatoes

* Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like.

Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.

Serves 4.

Trout Baked In Wine

Rainbow trout (about 2.5 lb)
2 c White wine
Pinch each of herbs (whichever ones you like -- parsley, thyme, herbes de provence ... & garlic)

Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour.

Serves 4.

Monkfish With Garlic And Herb Butter

700 g Filleted monkfish tails
85 g Butter
2 Cloves garlic -- crushed
Egg (beaten)
Juice of one lemon
1 t Finely chopped herbs
Seasoned flour

Soften butter and add herbs and garlic. Chill.

Make a slit in each monkfish fillet and pack with the chilled herb butter. Fold up to enclose butter. Toss each piece in seasoned flour, dip in beaten egg and roll in breadcrumbs. Press the crumbs firmly onto the fish.

Place the fish in a buttered dish. Dribble a little melted butter or oil, and lemon juice, on top. Cook for 30-35 minutes at 375F/190C. Serve at once.

Serves 4.

Trout In Herb And Cream Sauce

4 Rainbow trout, gutted
300 ml Cream
85 g Butter
Mixture of herbs (finely chopped parsley, chives, basil, watercress, etc.)

Poach the fish in court-bouillon for 10-12 minutes. Lift out carefully: remove skin and eyes. Keep warm. Boil the cream until it reduces by half. Whisk in knobs of butter gradually. Finally, add in finely chopped herbs. Pour the sauce into a serving dish and arrange the fish on top. Serve at once, garnished with lemon slices.

Serves 4.

Thackeray's Lobster

1 Very large lobster
1/2 lb Butter
1 T Mustard
1 T Catsup
1 c Vinegar (white wine if poss)
Cayenne pepper to taste

(Amounts are approximate: the above measurement should be increased or decreased depending on the size of the lobster. You want about a cup of sauce per two people.) Thackeray's original follows:

"You take a lobster, about three feet long if possible, remove the shell, cut or break the flesh of the fish in pieces not too small. Someone else meanwhile makes a mixture of mustard, vinegar, catsup and lots of cayenne pepper. You produce a machine called a "despatcher" which
has a spirit lamp underneath it that is usually illuminated with whiskey." (He appears to be talking about a chafing dish with a pretty aggressive flame.) "The lobster, the sauce, and near half-a-pound of butter are placed in the despatcher, which is immediately closed. When boiling, the mixture is stirred up, the lobster being sure to heave about the pan in a convulsive manner, while it emits a remarkable rich and agreeable odour through the apartment. A glass and a half of sherry is now thrown into the pan, and the contents served out hot, and eaten by the company. Porter (i.e. stout) is commonly drunk, and whisky-punch afterwards, and the dish is fit for an emperor."

Unfortunately the day of inexpensive three-foot-long lobsters has passed, even in Ireland (lobsters of this size are still taken off the west coast, however). In modern terms: Clean and shell the lobster as indicated above. Mix the mustard, vinegar, catsup and cayenne to taste (some people might
prefer to cut the sourness of the vinegar by substituting a half-and-half mixture of vinegar and dry white wine). Melt the butter in a large saucepan, saute the lobster briefly in it, not allowing it to color at all; then add the
mustard/vinegar/cayenne mixture, mix well, cover, and allow to stew over medium heat for 15-20 minutes. Boiled new potatoes would go very well with this, or baked potatoes, or plain buttered rice. Thackeray and his friends seem to have not eaten anything else with the dish, but they seem to have drunk a great deal; he remarks in the next paragraph of the excerpt
on ways to deal with the hangover....

Serves 4.

Dessert

Apple Fritters

5 oz Flour
5 fl Water
1/4 t Salt
2 Eggs (separated)
1 T Melted butter
2 Large cooking apples
4 oz Sugar
Lemon juice
Oil for deep frying

Make batter at least an hour before required, using following method. Sift together flour and salt. Make a well in the center. Add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the
egg whites until stiff but not dry. Fold into batter mix.

Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into batter and deep fry in very hot oil (175-180C) until golden. Drain and serve dredged with sugar and sprinkled with lemon juice.

Serves 4.

Rutabaga Pudding

1 lb Rutabagas
3 T Fine breadcrumbs
3 T Milk
2 t Melted butter
1 t Salt
1 t Sugar
Lg. egg, well beaten

Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. Mash thoroughly; then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added.

Serves 4.

Potato Pie Dessert

1/2 lb Boiled potatoes
1/4 lb Butter, melted
3/4 lb Sugar
3 Almonds, pounded
1 T Orange extract
6 Eggs*
4 fl Whiskey

Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.

Serves 4.

Potato And Apple Pudding

2 T Butter
8 oz Self-raising flour
6 oz Freshly mashed potatoes
4 T Milk
5 Med. cooking apples
Brown or white sugar
2 Whole cloves
Juice of 1/2 lemon
3 T Cider

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to
taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or home-made custard.

Serves 4.

Honey And Lemon Carrageen Pudding

1/2 c Dried carrageen
2 T Honey
Lemon juice and grated rind
Egg white, beaten stiff
150 ml Heavy cream, whipped

Soak the carrageen in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid. Put into 600 ml fresh water with the honey, lemon juice and rind. Bring to a boil and simmer for 25-30 minutes. Strain and discard the
carrageen, and let the liquid cool slightly. Meanwhile, combine the beaten egg white and the whipped cream, then gently fold the mixture into the carrageen liquid. Pour into a greased mold and chill.

(Carrageen [or "carrageenan"] can usually be found in health food stores.)

Serves 4.

Apple And Barley Pudding

4 T Pearl barley
1-1/2 lb Eating apples, peeled, cored, and sliced
2 oz Sugar
3/4 T Double cream
1 l Water

Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

Serves 4.

Burnt Oranges

4 Large oranges
150 ml Sweet white wine
1 T Butter
8 T Sugar
300 ml Fresh-squeezed orange juice
2 T Whiskey (warmed)

Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400F oven for 10 minutes or until the sugar caramelizes.

Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly. -- Take the oranges from the oven and if not
fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat. As the flames die down, add the orange syrup and let it simmer for about 2 minutes. Serve at once; or it can be served cold.

Serves 4.

Bailey's Irish Cream Mousse Pie

3 Eggs, separated
3/4 c Bailey's Irish Cream
1 c Walnut meats, chopped
1/8 t Salt
2 c Kool-Whip
2 T Shaved chocolate (semi-sweet)

Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked
pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though).

Serves 4.

Bailey's Chocolate Mousse Pie #2

6 oz Ready Crust (graham/choc)
1 pk Unflavored gelatine (env)
1 t Vanilla
3/4 c Milk
3/4 c Bailey's Irish Cream
6 oz Semisweet choc chips
2 c Frozen whipped topping
Choc-dipped strawberries (as garnish, if desired)

In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding
Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

Serves 4.

Irish Whiskey Cake

Cake:
8 oz Raisins
Grated rind of 1 lemon
150 ml Whiskey
6 oz Softened butter
3 Eggs
6 oz Soft brown sugar
6 oz Plain flour
1 pinch Salt
1 pinch Ground cloves
1 t Baking powder

Icing:
Juice of 1 lemon
8 oz Confectioners' sugar
Warm water as needed
Crystallized lemon slices (as garnish, if desired)

Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350F. Cream the butter and sugar until light and fluffy. Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl. Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour. Do not overbeat at this stage. Finally, whisk the egg whites until stiff and
fold them into the mixture with a metal spoon. Turn into the prepared pan and bake in the preheated oven for about 1 1/2 hours, or until well risen and springy to the touch ~- or test with a skewer: when it comes out clean, the cake's ready. Turn out and cool on a wire rack.

Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners' sugar and just enough water to make a pouring consistency. Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time, letting it dribble naturally down the sides. Don't worry if a lot of it ends up on the plate underneath -- just scoop it up and put it on top again. When the icing has set, it can be decorated with crystallized lemon slices if you like.

Serves 8.

Chocolate-orange Guinness Cake

Cake:
8 oz Butter, room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 t Baking powder
1 pinch Salt
2 T Cocoa (rounded T's)
Grated rind of 1 orange
4 Eggs
1/2 c Guinness

Icing:
4 oz Butter
8 oz Confectioners' sugar
Orange(juice, grated rind)

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
Reduce the heat to moderate (350F) and bake for 35-40 minutes,
or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.

Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

Serves 4.

"Irish Coffee" Cake

Cake:
4 oz Butter, at room temperature
4 oz Granulated sugar
2 Eggs
4 oz Self-raising flour
2 T Coffee essence**

Irish Coffee Syrup:
150 ml Strong black coffee
4 oz Sugar (for coffee syrup)
4 T Irish whiskey

Icing:
150 ml Heavy whipping cream
Confectioners'sugar to taste
1 T Whiskey, or to taste
Chopped nuts (or grated chocolate)

Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35-40 minutes until springy to the
touch. Turn out and cool on a wire rack. To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry the pan the cake was baked in, and return
the cooled cake to it: then pour the hot coffee syrup all over it. Leave in a cool place for several hours, then turn out. Whip the cream until it's thick, sweeten slightly with confectioners' sugar, and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour before
sprinkling with chopped nuts or grated chocolate.

** This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee (Taster's Choice or something similar) in an equivalent amount of water, and use that.

Serves 4.

Donegal Oatmeal Cream

15 fl Milk
1/2 c Medium oatmeal*
1 Large egg (beaten)
Grated rind,juice 1 orange
2 t Sugar (to taste)
1/2 oz Gelatine
2 T Water
8 oz Heavy cream**
Fruit sauce of choice***

Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatine in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top.

* "Pinhead" if you can get it. This is the cracked oat groat, not rolled.
** Whipped.
*** Thin your favorite jam slightly with warm water.

Serves 4.

"Irish Coffee" Pudding

6 Eggs
8 oz Sugar
1 c Very strong coffee
1-1/2 oz Powdered gelatine
1/3 c Irish whiskey*
10 fl Whipping cream
3 oz Crushed walnuts

Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatine and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until
mixture begins to thicken. remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist.
Lastly, fold in the well-beaten egg whites. Pour into a souffle dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the souffle dish. Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set. Remove
the paper collar by easing around the circumference with a knife dipped in hot water. Remove the jar or bottle, and fill the center with: 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.

* You can also use Irish Mist.

Serves 4.

Apple Amber

1 lb Cooking apples, tart*
4 oz Sugar (or to taste)
Juice of 1 lemon
2 Large eggs, separated

Cook the apple slices in about 2 T of water, stirring occasionally until they form a puree. Add about 3/4 of the sugar, the lemon juice, and the egg yolks: mix well. Put into an ovenproof dish and bake at 350F for 20 minutes. Meanwhile, whisk the egg whites until stiff, folding in the remaining sugar. Pile the meringue evenly on top of the apple mixture,
return the dish to the oven, and bake for about 10 minutes. Serve hot or cold.

* peeled, cored and thinly sliced.

Serves 4.

Porter Cake

1 lb Flour
1/2 lb Shortening
1/2 lb Sugar
1 lb Sultanas
2 Eggs
1 Cup porter or stout
1 ts Baking powder
2 oz Chopped peel
1/2 ts Nutmeg
1/2 ts Mixed spice

Sieve the flour salt and baking powder together; add sugar, nutmeg and spice. Rub in butter finely. Add fruit. Add porter mixed with beaten eggs. Bake in a well-greased pan 2 1/2 hours in a moderate oven (350-375F).

Makes 6 servings.

Seafood

Cod Cobbler

1-1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 l Milk
3-1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 t Baking powder (for scones)
1 pinch Salt (for scones)
Egg (for scones)

Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg
yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter.
Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until
the scones are golden brown.

Serves 4.

Mackerel With Rhubarb

2 lb Mackerel filets
2 oz Margarine
1 Lg. onion, chopped
1/2 lb Rhubarb, chopped
Pepper and salt
Toasted breadcrumbs

Sauce:
1 lb Rhubarb
2 T Sugar
Grated lemon rind
2 T Water

Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture.

Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes.

While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree
of it. This can be served either hot or cold with the cooked mackerel.

Serves 4.

Baked Stuffed Herring

4 T Breadcrumbs (heaping)
1 t Parsley, chopped
Small egg, beaten
Juice and rind of lemon
1 pinch Nutmeg
Salt and pepper
8 Herrings, cleaned
300 ml Hard cider
Bayleaf, well crumbled
Fresh ground pepper

First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bayleaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves4.

Serves 4.

Mini Smoked Salmon Tarts

1 cup whipping cream
2 ounces finely diced smoked salmon
2 eggs
1/4 cup chopped parsley
1/4 cup chopped chives
Salt, pepper
Ground nutmeg
2 packages frozen mini filo dough shells
(15 per package)

Combine cream, salmon, eggs, parsley, chives, salt, pepper and nutmeg to taste and mix well.

Arrange filo shells on greased baking sheets. Spoon filling into shells. Bake at 350 degrees 5 to 6 minutes until filling has browned slightly and is firm.

Makes 30 tarts.

Per tart: 58 calories; 4.4 g fat (2.0 g saturated fat; 68 percent calories from fat); 26 mg cholesterol; 41 mg sodium; 2.8 g carbohydrates.

Dublin Lawyer

2-1/2 lb. fresh lobster (approx.)
3 T Butter
4 T Irish whiskey
150 ml Cream
Salt and pepper

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly,
then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.

Serves 2.

 

GuidaMacropolis