Irish foods should not be enjoyed only on St. Patrick’s Day. Enjoy Irish dishes everyday even if you’re not on Emerald Isle. LOURDES LAPSO has compiled some Irish Recipes that are delicious and easy to make. Try these at home and share with the whole family.
1 kilo lamb shoulder cut into cubes 4 large potatoes cut into 1cm slices
2 medium onions, roughly chopped 4 large carrots cut into quite thick pieces
3 cups beef or lamb stock Small knob of butter
Fresh parsley 2 Bay leaves
Sprig of Thyme 2 tbsp. rapeseed oil
Salt and ground black pepper
1. In a large saucepan melt the butter and 1 tbsp. of oil in a pan over a fairly high temperature and fry the lamb until it is brown. Remove and set aside. Reduce the heat to medium. Add a tablespoon of oil and fry the onion, celery and carrots until the onions have softened.
2. Preheat the oven to 160°C.
3. Return the meat to the pot, along with the bay leaf, onions, thyme and stock, season with sea salt and ground black pepper and bring to a boil. Remove from heat, add the carrots mixing well with the meat, and then put the potato slices over the top. Put a little butter and give a final seasoning of sea salt and ground black pepper.
4. Cover and place in the oven for about one and half hours or until the meat is tender. Remove the lid and stir in a handful of chopped parsley. Return to the oven and cook for 10 minutes until the potatoes have colored.
Serve the stew in flat soup bowls with slices of Irish soda bread and butter.
Northern Irish Pasty
1 lb. ground beef (cooked, drained) 1 cup breadcrumbs
1 tsp. salt ½ tsp. pepper
2 tsp. Worcestershire sauce ½ cup cold water
1 tsp. coriander ½ tsp. nutmeg
3 medium size potatoes (Boiled, mashed and cooled). 2 tbsp. chopped parsley
1 medium size onion (diced and sautéed)
1 egg ½ cup flour
½ tsp. salt ½ cup of milk
1. Mix all the ingredients.
2. Form the pasty into approximately 3-inch diameter patties.
3. Dip in to batter and cover all over.
4. Deep fry in oil and remove when golden brown. Serve with chips.
Boxty is a traditional Irish Recipe for potato pancake that contains a mixture of mashed and grated potatoes.
1 cup raw, grated potatoes 1 cup mashed potatoes
1 cup all-purpose flour 2 tsp. baking powder
2 tsp. salt 2 eggs, lightly beaten
½ cup whole milk ¼ tbsp. ground black pepper
Butter or oil for frying Sugar (optional)
1. Place the grated raw potatoes in a clean cloth and twist to remove any liquid.
2. Combine raw potatoes and mashed potatoes.
3. Whisk ½ cup milk, egg, flour, baking powder, pepper and salt until smooth.
4. Combine flour mixture, raw potatoes and mashed potatoes to make a batter.
5. Heat the oil or butter in a skillet over medium heat.
6. Drop in the potato batter about 2 inches in diameter. Fry on both sides until golden brown about 4 minutes per side.
7. Drain on paper towel. Butter and serve hot with or without sugar.
1 pound bacon, cut into half inch 2 pounds pork sausages cut in half
2 tbsp. vegetable oil 2 medium onions, peeled and thinly sliced
2 cloves whole garlic 2 carrots, peeled and finely sliced
4 large potatoes, finely sliced Salt and pepper
2 cups/500 ml rich beef stock Chopped parsley for garnish
1. Heat the oil in frying pan. Saute onion and garlic then add bacon. Raise the heat and add the sausages until brown, careful not to burn the onions.
2. Place the layer of onion, bacon and sausage mixture followed by the layer of sliced carrots then a layer of potato in a heat proof casserole. Season each layer with chopped parsley and ground pepper. Continue layering until the ingredients are used up, finishing with a layer of potato.
3. Heat the oven to 425°F Pour the beef stock then cover with a lid and cook in the oven for 45 minutes. Look to see the Coodle is not drying. Lower the heat to 350°F and cook for another 30 minutes until bubbling and the potatoes are cooked.
4. Remove from the oven and rest for 10 minutes before serving.
1 pound cabbage (or kale) 1 pound potatoes
6 scallions (or small bunch of chives) ? cup milk (or half-and-half)
Salt and freshly ground black pepper 4 to 8 Tablespoons butter, melted
Fresh parsley or chives
1. Cook the unpeeled potatoes in water until tender. Drain, peel and return to pan over low heat to evaporate moisture. Simmer the milk, butter and chopped scallions. Mash the warm potatoes while adding the mixture until they are smooth.
2. Remove the core from the cabbage then slice the leaves thinly. Boil an inch of water in saucepan and add a teaspoon of salt. Add the cabbage and cook until it is wilted and turned darker green, don’t let it over cook. Drain well squeeze to get excess moisture out. Return to saucepan, add the butter and cover. Remove from heat let the butter melt.
3. Mix the cabbage and mashed potato thoroughly. Season with salt and sprinkle parsley or chives before serving. Make an indention in the center of the mound and put the last of the butter to melt.
4 cups fresh pig”s blood 2 1/2 teaspoons salt
1 1/2 cups pinhead oatmeal 2 cups beef suet, finely chopped
1 large yellow onion, finely chopped 1 cup milk
1 1/2 teaspoons freshly ground black pepper 1 teaspoon ground allspice
1 cup breadcrumbs Fresh chopped thyme or parsley
1. Soak breadcrumbs in milk, add the oatmeal and salt to the blood and stir. Add suet, onion, parsley, allspice, black pepper and mix well until blended. Shape using wax paper and tinfoil.
2. Steam for 1 ½ hours. Leave until cold. Cut into ½ inch slices and fry in hot oil on both sides until crisped.
4 pig’s trotters 2 pcs. Carrots
1 stick celery 1 big onion
½ cup wine vinegar 1 cup breadcrumbs
Small knob of butter ½ tbsp. ground allspice
¾ lb. sea salt ¾ lb. brown sugar
12 ½ cups water 1 bay leaf
3 sprigs thyme 1 tsp. peppercorns
1. Mix 12 ½ cups water, ¾ brown sugar, ¾ lb. sea salt, bay leaf, 3 sprigs thyme, peppercorns then boil. Cool the mixture. Soak the totters for 24 hours.
2. Rinse and boil in fresh water add carrots, vinegar and celery. Remove scum that forms at water surface. Lower heat and simmer until tender.
3. Drain and allow to cool. Roll in melted butter and breadcrumbs mixed with allspice.
4. Grill slowly, deep fry in oil or baked in the oven at 350°F until hot and crispy outside.
1 kg potatoes
1 ½ cup scallions chopped finely
1 cup milk
5 tablespoons butter to taste
Salt and pepper
1. Boil unpeeled potatoes in a pot.
2. Put the scallions in a saucepan and cover with milk. Slowly bring to a boil. Simmer for 3 minutes constantly stir with wooden spoon.
3. Peel and mash the boiled potatoes. Add the scallion mixture and beat well. Season with salt and pepper.
4. Make an indention at the center and pour in the melted butter.
Ingredients for the filling:
2 pounds lean ground beef 1 tablespoon vegetable oil
1 large onion, diced 3 medium carrots, peeled and diced
2 stalks celery, diced 2 cup frozen peas
1/4 cup all-purpose flour 2 teaspoons Worcestershire sauce
2 cups beef broth 3 sprigs of thyme, finely chopped
1 cup chopped white mushroom Chopped parsley for garnishing
Salt and freshly ground black pepper to taste
Mashed Potato topper:
2 lbs. potatoes 3 tbsp. unsalted butter
½ cup milk 1 cup cheddar cheese
Salt to taste
1. Heat the oven to 375°F Prepare the mashed potato. Boil the potatoes until soft then drain. Simmer the milk and butter add salt and pepper. Mash the potato while adding the mixture.
2. In a saucepan melt butter and sauté onion and garlic until translucent. Add the mushrooms and cook for 5 minutes.
3. Add the beef and season with salt and pepper. Stir the flour in the beef and add the beef broth, milk and carrots. Add Worcestershire sauce, and thyme. Cover with a lid and cook for 15 minutes. Turn off the heat and add the peas and celery. Taste and season with salt and pepper as needed.
4. Place the filling in a 10-inch pie plate. Pipe the mashed potato with a pastry bag or just carefully spread over the top. Sprinkle grated cheese on top.
5. Bake for 20-30 minutes. Remove from oven and sprinkle with parsley. Let it rest for 5 minutes before serving.
6 cups flour ½ teaspoon allspice
1 teaspoon salt 1 sachet active dry yeast
4 Tablespoons sugar 1¼ cups warm milk
? cup warm water 4 Tablespoons butter, softened
4 Tablespoons currants 1 beaten egg
150g raisings Powdered sugar, to decorate
5 Tablespoons orange or lemon peel, chopped
1. The night before, soak the currants and chopped peel in tea and leave overnight.
2. Mix the yeast with 1 tablespoon of sugar, flour, allspice and salt. Add the beaten egg.
3. Make a well in the center of the flour mixture and pour the milk and water and mix into a dough.
4. Put the dough in a butter-greased bowl, cover with plastic wrap and leave in a warm place for 1 hour to expand to about double in size.
5. Turn the dough back to floured board and knead the sugar, raisins, currants and chopped peel into the dough. Return the dough to the bowl and cover again. Leave to expand for another 30 minutes.
6. Grease bread tin with butter. Fit the dough into the tin and brush the top with melted butter and cover until it doubled in size again.
7. Preheat oven to 400°F. Brush the surface of the dough with milk and bake for 40 minutes until a skewer inserted into the center comes out clean.
8. Sprinkle with powdered sugar when it comes out of the oven and is still hot.
Irish Soda Bread
4 cups flour 1 teaspoon baking soda
1 teaspoon baking powder 1 teaspoon salt
¾ cup raisins 1 cup buttermilk
2 tablespoon sugar 2 eggs
1. Preheat the oven to 375°
2. Mix the flour, salt, sugar, baking soda, baking powder in a bowl.
3. Add the raisins. Make a well in the center and add the milk and 1 beaten egg.
4. Knead the dough on lightly floured board. Shape into a round loaf on a greased baking sheet. With a knife, carefully mark a ¼ inch deep X on top of the loaf. Beat the remaining egg and brush the loaf.
5. Bake at 375°F for 30-35 minutes or until golden brown. Cut into wedges and serve with butter.
Dublin Corned Beef and Cabbage
4 pounds corned beef or brisket 4 large carrots, cut into large chunks
6 to 8 small onions 1 teaspoon dry mustard
¼ teaspoon thyme ¼ teaspoon parsley
1 head of cabbage cut into 4 sections Salt and pepper
8 small potatoes
1. Put the corned beef in a pot and simmer until tender. Set aside.
2. Add cabbage, onion, carrots, potatoes, thyme, mustard and parsley in a pot of water. Simmer until the vegetables are soft and tender. Season with salt and pepper.
3. Trim excess fat off the brisket then slice across the grain.
4. Serve the corned beef on a warm platter with the vegetables. Ladle a little of the cooking liquid over the meat and vegetables.
Dublin Lawyer there are many variations or Irish Recipes for this Lobster in cream sauce with Irish whiskey.
2 fresh lobster about 800g each 3 Tablespoons butter
4 Tablespoons Irish whiskey 2 cups cream
2 shallots Cayenne pepper
1 tsp. flour 2 egg yolks
1. Boil the lobster in a large pan of water. Remove all the meat from the lobster including the claws. Cut the meat into chunks.
2. In a skillet, melt butter then sauté the shallots until translucent. Add the lobster meat dust with flour and mustard and stir.
3. Now add the whiskey and cream, simmer for 5-10 minutes.
4. Put a little of the sauce into a cup and whisk the egg yolks. Pour on the pan and heat without boiling. Season with salt and cayenne pepper .
5. Put back into the half shells and serve hot.
3-5 lb ham (bone-in, boneless or shoulder) cider to cover
½ cup brown sugar 1 tsp. mustard spice
20 whole cloves
1. Cover the ham with cold water and bring to a boil.
2. Replace the water with cider then boil. Lower the heat simmer for about 20 minutes.
3. Remove from heat and allow to stand in the liquid for 30 minutes.
4. Remove the ham from the pot. Skin and score the ham deeply by making half an inch slashes in it in a diamond pattern. Stud the ham with whole cloves.
5. Mix the sugar and mustard in a bowl. Rub well into the surface of the ham. Bake in 400°F until skin is crispy and the ham reaches an internal temperature of 160°F for about 45 minutes.
1 ½ oz. Irish whiskey
7 oz. hot coffee or 2 shots of espresso
1 tbsp. brown sugar
1 heaped tbsp. whipped cream
1. Use warmed coffee glasses and add the whiskey.
2. Add the sugar and dissolve in the whiskey.
3. Pour the hot coffee into the glasses about 4cm from the rim and stir well.
4. Whip the cream and pour the cream over the back of a spoon to float on top of the coffee.
5. Do not stir, serve at once and drink through the cream.
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