Irish Recipes
TRADITIONAL IRISH STEW
This is one of Ireland’s most famous dishes.
2 – 3 pounds of boneless lamb, cut into 1-inch pieces 1 ½ tsp fresh chopped parsley
1 tsp dried or fresh thyme 6 cups chicken or lamb stock
2 – 3 pounds potatoes, peeled & quartered 1 - 2 large onions, chopped
2 cups of chopped carrots 6 stalks of celery, chopped
6 Tbsp of flour ¼ cup vegetable oil
salt & pepper
Heat the oil in a dutch oven. Add the lamb, parsley, thyme, salt and pepper. When meat in nicely browned add the potatoes, onions, carrots, celery and the broth. Simmer covered for 2 hours.
In a small bowl whisk together flour and some of the broth from the stew until smooth. Stir into the simmering stew until the stew has thickened, then continue simmering for an additional 4 – 5 mins.
Yield: 8 to 10 servings
IRISH COLCANNON
6 potatoes, peeled and sliced
1 small head cabbage, chopped
1 cup milk or soymilk
1 onion, sliced
salt and pepper to taste
2 tbsp butter or non-hydrogenated margarine
Layer a large pot with potatoes, onion and cabbage. Cover with water and bring to a boil. Simmer until all the veggies are soft (aprox. 15 – 20 mins). Mash the mixture with the milk and salt and pepper to taste. Add the butter and stir to combine until the butter is melted. Serve hot.
IRISH CREAM LIQUOR
1-1/2 cup Irish Whiskey, 2-3 tbsp boiling water, I tbsp instant coffee, I can Eagle brand condensed milk, 3 egg yolk, 1 tbsp Hershey's chocolate, 1 tbsp vanilla.
Blend well and refrigerate. Be aware that the fat and the liquor will want to separate, so before serving, you might want to run it all through the blender again. If a little thinner cream is desired, add a half pint of half and half or whole cream. If you don't feel comfortable with the raw egg yolks, then you may omit them.
BREAD PUDDING WITH IRISH WHISKEY SAUCE submitted by Bernadette Malone
1 loaf French bread or equivalent, 2 C. milk, 3 eggs - beaten, 1 C. Sugar, Raisins in amaretto to taste, Pepper for seasoning, 1 tsp. Cinnamon, 1/4 to 1/2 C. diced dried apricots nuts to taste.
Grease baking dish - square or oblong - break bread into it. Add all dry ingredients except sugar. In separate bowl, beat eggs, add milk and sugar, mix well. Pour over bread - liquid should nearly cover bread - if not, add more milk. Let stand for an hour or overnight. Preheat oven to 350 degrees. Bake for 40 minutes or until brown and a little crisp on top. While bread pudding bakes, make sauce.
IRISH WHISKEY SAUCE
1/4 lb. butter, 1 egg beaten, 1C. Sugar, 1/4 C. Whiskey
In saucepan, melt butter, add sugar and gradually whisk in egg. Cool slightly then add whiskey. Serve warm sauce over bread pudding, also warm, and more sauce on the side.
IRISH STEW
1-1/2 lbs. boneless lamb for stew, 2 large onions, peeled, thickly sliced, 5 medium potatoes, peeled, quartered, cut into chunks, 2 stalks celery, slice, 1 turnip, diced, Salt and pepper, 1/2 C chicken broth, 1 bay leaf, Chopped Parsley
Cut lamb into 1 inch cubes, removing large pieces of fat. Wipe meat with damp cloth or paper towels. Layer vegetable and meat in 2-1/2 quart lightly greased casserole, beginning and ending with vegetables. Salt and pepper each layer lightly. Add chicken broth and bay leaf; cover tightly: Bake at 325 degrees for 2 hours. Stir, sprinkle with parsley. Remove bay leaf before serving. Makes 4 servings.
BRAISED LAMB SHANKS / VEGETABLE STEWSubmitted by Pat Bergin
6 Tbsp vegetable oil, 6 lamb shanks, 1 per person, 4 C. Beef stock or broth, 2 - 12 oz. bottles of Guinness Stout, Salt and Pepper for seasoning, 5 C. chopped onion, 1/2 C. flour, 2 Rutabagas, 2 Large Parsnips, 4 Large Carrots.
Peel and slice carrots. Cut parsnips and rutabagas into 1 inch pieces. Set aside. Heat oil in large Dutch oven. Season lamb shanks with salt and pepper and coat with flour. Brown/sear lamb shanks in Dutch oven. Remove lamb and add onions to Dutch oven and saute until lightly cooked. Add flour to thicken and stir. Return lamb to pot. Add beef stock and Guinness. Cover and bring to a boil. Simmer until meat is tender. Add vegetables and simmer until vegetables are tender. Skim off excess fat from stew and serve. Serves 6.
This is one of Ireland’s most famous dishes.
2 – 3 pounds of boneless lamb, cut into 1-inch pieces 1 ½ tsp fresh chopped parsley
1 tsp dried or fresh thyme 6 cups chicken or lamb stock
2 – 3 pounds potatoes, peeled & quartered 1 - 2 large onions, chopped
2 cups of chopped carrots 6 stalks of celery, chopped
6 Tbsp of flour ¼ cup vegetable oil
salt & pepper
Heat the oil in a dutch oven. Add the lamb, parsley, thyme, salt and pepper. When meat in nicely browned add the potatoes, onions, carrots, celery and the broth. Simmer covered for 2 hours.
In a small bowl whisk together flour and some of the broth from the stew until smooth. Stir into the simmering stew until the stew has thickened, then continue simmering for an additional 4 – 5 mins.
Yield: 8 to 10 servings
IRISH COLCANNON
6 potatoes, peeled and sliced
1 small head cabbage, chopped
1 cup milk or soymilk
1 onion, sliced
salt and pepper to taste
2 tbsp butter or non-hydrogenated margarine
Layer a large pot with potatoes, onion and cabbage. Cover with water and bring to a boil. Simmer until all the veggies are soft (aprox. 15 – 20 mins). Mash the mixture with the milk and salt and pepper to taste. Add the butter and stir to combine until the butter is melted. Serve hot.
IRISH CREAM LIQUOR
1-1/2 cup Irish Whiskey, 2-3 tbsp boiling water, I tbsp instant coffee, I can Eagle brand condensed milk, 3 egg yolk, 1 tbsp Hershey's chocolate, 1 tbsp vanilla.
Blend well and refrigerate. Be aware that the fat and the liquor will want to separate, so before serving, you might want to run it all through the blender again. If a little thinner cream is desired, add a half pint of half and half or whole cream. If you don't feel comfortable with the raw egg yolks, then you may omit them.
BREAD PUDDING WITH IRISH WHISKEY SAUCE submitted by Bernadette Malone
1 loaf French bread or equivalent, 2 C. milk, 3 eggs - beaten, 1 C. Sugar, Raisins in amaretto to taste, Pepper for seasoning, 1 tsp. Cinnamon, 1/4 to 1/2 C. diced dried apricots nuts to taste.
Grease baking dish - square or oblong - break bread into it. Add all dry ingredients except sugar. In separate bowl, beat eggs, add milk and sugar, mix well. Pour over bread - liquid should nearly cover bread - if not, add more milk. Let stand for an hour or overnight. Preheat oven to 350 degrees. Bake for 40 minutes or until brown and a little crisp on top. While bread pudding bakes, make sauce.
IRISH WHISKEY SAUCE
1/4 lb. butter, 1 egg beaten, 1C. Sugar, 1/4 C. Whiskey
In saucepan, melt butter, add sugar and gradually whisk in egg. Cool slightly then add whiskey. Serve warm sauce over bread pudding, also warm, and more sauce on the side.
IRISH STEW
1-1/2 lbs. boneless lamb for stew, 2 large onions, peeled, thickly sliced, 5 medium potatoes, peeled, quartered, cut into chunks, 2 stalks celery, slice, 1 turnip, diced, Salt and pepper, 1/2 C chicken broth, 1 bay leaf, Chopped Parsley
Cut lamb into 1 inch cubes, removing large pieces of fat. Wipe meat with damp cloth or paper towels. Layer vegetable and meat in 2-1/2 quart lightly greased casserole, beginning and ending with vegetables. Salt and pepper each layer lightly. Add chicken broth and bay leaf; cover tightly: Bake at 325 degrees for 2 hours. Stir, sprinkle with parsley. Remove bay leaf before serving. Makes 4 servings.
BRAISED LAMB SHANKS / VEGETABLE STEWSubmitted by Pat Bergin
6 Tbsp vegetable oil, 6 lamb shanks, 1 per person, 4 C. Beef stock or broth, 2 - 12 oz. bottles of Guinness Stout, Salt and Pepper for seasoning, 5 C. chopped onion, 1/2 C. flour, 2 Rutabagas, 2 Large Parsnips, 4 Large Carrots.
Peel and slice carrots. Cut parsnips and rutabagas into 1 inch pieces. Set aside. Heat oil in large Dutch oven. Season lamb shanks with salt and pepper and coat with flour. Brown/sear lamb shanks in Dutch oven. Remove lamb and add onions to Dutch oven and saute until lightly cooked. Add flour to thicken and stir. Return lamb to pot. Add beef stock and Guinness. Cover and bring to a boil. Simmer until meat is tender. Add vegetables and simmer until vegetables are tender. Skim off excess fat from stew and serve. Serves 6.
