Irish Recipes

Obviously, we’ve had a tough time getting posts up! It’s not for lack of desire but because both of us have been stretched thin lately. However, we couldn’t let St. Patrick’s Day pass without at least linking back to a few of our favorite Irish recipes from past years. I’m thinking a few of these are going to make it on my table tomorrow – a day late but still great! ūüôā

 Irish Soda Bread by Heather

Corned Beef & Cabbage
Homemade Horseradish Sauce
Guinness Bread
Irish Raisin Cake

Irish Soda Bread

Irish Tea Cake

Irish Colcannon

Pear & Ginger Crumble
Farmhouse Vegetable Soup

Hope you enjoy! Happy St. Patrick’s Day!

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Weekend Fare: Irish Feast

These Irish recipes are simple, traditional, and great for weekend cooking or for your St. Patrick’s Day celebration!


CORNED BEEF & CABBAGE*
(Recipe adapted from Better Homes & Gardens)
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2- to 2-1/2-lb. corned beef brisket
1  tsp. whole black pepper*
2  bay leaves*
4  med. potatoes, peeled & quartered
5 med. carrots, peeled & quartered
2 med.- lg. onion, cut into 6 wedges
1 sm. cabbage, cut into 6 wedges
Salt and black pepper (optional)

Trim fat from meat. Place in a 4- to 6-quart Dutch oven; add juices and spices from package of corned beef. (*Add pepper and bay leaves if your brisket doesn’t come with an additional packet of spices.) Add enough water to cover meat. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until almost tender.

Add potatoes, carrots, and onion to meat. Return to boiling; reduce heat. Simmer, covered, for 10 min. Add cabbage. Cover and cook for 15 to 20 min. more or until tender. Discard bay leaves. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. If desired, season to taste with salt and black pepper and serve with horseradish or mustard. Makes about 6 servings.

*You can use a larger piece of meat and more vegetables, just add the seasonings listed in addition to the packet included in the meat.

This homemade horseradish sauce made the meal! So delicious and so easy!

HORSERADISH SAUCE
(Recipe from Food Network Kitchens)
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3/4 c. mayonnaise
3/4 c. sour cream
1/4 c. plus 2 Tb. jarred grated horseradish (with liquid)
1/2 tsp. grated lemon zest
2 tsp. kosher salt
Freshly ground black pepper

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 min. before serving.

Makes about 1 3/4 cups.

This bread is amazing! So moist and flavorful. It does not have a strong beer flavor – simply wonderful. We especially liked it warm with a little butter.
GUINNESS BREAD
(Recipe adapted slightly from allrecipes.com)
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1 c. regular rolled oats, plus 1-2 Tb. additional
2 c. whole wheat flour
1/2 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. melted butter
2 tsp. vanilla extract
1 c. buttermilk
1 (12 oz.) can or bottle Guinness¬ģ beer

Preheat oven to 425 degrees F. Grease an 8×8 inch baking pan.

Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness¬ģ beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats.

Bake in preheated oven for 30 min., then turn the temperature down to 400 degrees F and bake for an additional 10-15 min. until knife inserted comes out clean and top is a dark golden brown. Allow to cool for 30 minutes before turning out onto a wire rack.

This cake¬†calls for 2 lbs. of raisins and makes a HUGE cake. I didn’t have whisky on hand, so went without – really, it would be better with! It would make it so moist and wonderful! I also think a lemon sauce or creme fraiche or even freshed whipped cream would have been so delicious with it.

IRISH RAISIN CAKE
(Recipe from Food Network – Ann Rafferty)
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2 1/2 c. of buttermilk
2 c. of sugar
5 c. of flour
2 sticks of butter
5 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2 tsp. baking soda
Dash of salt
1 (16-oz box) of brown raisins
1 (16-oz) box of golden raisins
1/2 c. whiskey, optional

Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hrs. in covered Dutch Oven (I baked mine in a greased, covered family size skillet – not cast iron – and it took about 1 1/2 hrs. Cake is finished when knife inserted into middle comes out clean.

Optional- pour 1/2 cup of whiskey over cake immediately after removing from oven. Cake is best when cut after a few days.

Bread Basket: Irish Soda Bread

There are a few foods that jump immediately to mind when one thinks “St. Patrick’s Day.” Irish Soda Bread is one such recipe. With just four basic ingredients (five if you add currants or raisins), this bread is simple to make and really delicious to eat. The only thing to remember: soda bread goes stale and hard in a matter of hours. It’s best to enjoy this bread warm from the oven, within a few hours of baking.

IRISH SODA BREAD
(Baking with Julia)
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4 cups unbleached all-purpose flour
1 tsp. baking soda
1 1/2 tsp. salt
2 cups buttermilk (or 2 cups milk mixed with 2 Tbsp. vinegar)

1 cup raisins, currants, or diced dried fruits (optional)

Preheat oven to 375F. Grease an 8-inch glass pie plate or a baking sheet.

Put the flour, baking soda, and salt in a medium bowl and stir with a fork to blend. Add the buttermilk and stir vigorously until the dough comes together. Add dried fruit if using.

Turn the dough out onto a lightly floured work surface and knead gently for a minute. The dough will be soft and malleable, but, tantalizing as it is, it should not be overworked. Pat the dough into a disk about 6 inches across, slash an X across the top, cutting it about 1/2-inch deep, and place the dough in the greased pan or on the baking sheet.

Bake for about 50 minutes, or until the slash has widened and the bread is golden brown. Transfer to a rack to cool completely, then slice or wrap in a moist towel until ready to serve. Allow the bread to cool completely before serving.

The bread can be kept for a few hours, wrapped and at room temperature, but by the end of the day, with just the wee bit of fat that’s in the buttermilk, it will turn hard as the Blarney Stone.

Makes 1 loaf.

Off The Shelf: Irish Cookbooks

Margaret M. Johnson has put together several beautiful cookbooks, all with an Irish theme. Each cookbook is full of photographs of the Irish countryside along with mouthwatering pictures of the recipes. If you are at all interested in Ireland, or Irish food, these are a must-see from your local library.

The first of the three books is Irish Puddings, Tarts, Crumbles and Fools: 80 Glorious Desserts. This book features recipes such as Bread and Butter Pudding, Queen of Puddings, Steel Cut Oat Pudding, Sticky Toffee Sponge Pudding, Rhubarb Tarte Tatin, Plum Tart with Oatmeal Crust, Blackberry-Almond Crumble Cake, Apple Fool, Lemon Syllabub, Lemon-Ginger Scones, and Christmas Pudding Ice-cream.

I tried the Pear and Ginger Crumble which I found to be quite delicious. The aromatic yet delicate pears went perfectly with the sharp bite of crystallized ginger and, topped with a crumbly topping, ¬†made for a very “more-ish” dessert.

PEAR AND GINGER CRUMBLE
(Irish Puddings, Tart, Crumbles, and Fools)
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Filling:
3 pounds Bartlett or Anjou pears, peeled, cored and sliced
2 Tbsp. fresh lemon juice
1/3 c. sugar
2 Tbsp. minced crystallized ginger chips
1 1/2 Tbsp. all-purpose flour

Topping:
1 cup all-purpose flour
2/3 c. quick cooking (not instant) Irish oatmeal (I used regular, quick cooking oats)
2/3 c. packed light brown sugar
1 tsp. ground cinnamon
pinch of salt
1/2 cup unsalted butter, cut into small pieces

Preheat¬†the oven to 375F. Lightly butter a 9×13-inch baking pan.

Filling: In a medium bowl, combine the pears and lemon juice. Stir in the sugar, crystallized ginger, and flour. Spoon into the prepared pan.

Topping: In a medium bowl, combine the flour, oatmeal, brown sugar, cinnamon and salt. Add the butter, and stir with a fork until moist clumps form. Sprinkle the topping over the fruit. Bake for 45 to 50 minutes, or until the topping is golden and the pears are tender. Serve warm with whipped cream or vanilla ice-cream, if you like.

Serves 6-8.

The Irish Pub Cookbook gives recipes for the kind of heart-warming food you would find in a typical Irish Pub. Chapters include: Starters, Soups, Salads, Hot Pots Meat Pies & Savory Tarts, Meat & Potatoes, Seafood, and Sweets.

I found many of the recipes tempting; Salmon Cakes with Dill and Wine Sauce, Parsnip and Apple Soup, Bacon, Blue Cheese and Courgette Soup, Bibb, Bacon and Apple Salad, Ploughman’s Lunch, Guinness Beef Stew, Bacon and Cabbage, Irish Cream Cheesecake, and Irish Chocolate Cake.

I tried the Farmhouse Vegetable Soup which was delicious and down-to-earth with a distinct taste of parsnips.

FARMHOUSE VEGETABLE SOUP
(The Irish Pub Cookbook)
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4 Tbsp. butter
1 small onion, chopped
2 leeks (white parts only), washed and sliced
2 parsnips, peeled and sliced
2 medium potatoes, peeled and cut into 1-inch pieces
2 carrots, peeled and sliced
4 cups vegetable broth
2/3 cup half and half
3 Tbsp. minced fresh flat-leaf parsley
salt and pepper

In a stockpot or large saucepan over medium heat, melt the butter. Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until the vegetables are soft but not browned. Add the parsnips, potatoes, carrots and stock or broth, cover and cook for 25-30 minutes, or until the vegetables are tender. Remove from the heat and let cool for 10 minutes.

Working in batches, transfer the soup to a food processor or blender and puree until smooth. (Or puree in the pot with an immersion blender.) Return the soup to the pot, whisk in the half-and-half, and season with parsley, salt and pepper. Simmer until heated through.

To serve, ladle the soup into shallow bowls.

Serves 4-6.

The New Irish Table: 70 Contemporary Recipes provides more of the same: beautiful photos, gorgeous food, and good recipes. The book is divided into Small Bites, Starters, Main Courses, Side Dishes, and Sweets. Scattered throughout each of these cookbooks are short explanations of various food items or recipes, helping to educate the reader on true Irish food. These books are a delight to look through and Johnson has done an admirable job of creating them.

Irish Tea Cake & a Giveaway!

Tea is quite British and so in keeping with our Irish theme, here is a delicious and easy tea cake. My husband described it as a sugar cookie cake – meaning he really liked it. It’s delicious served warm or at room temperature. Tea is traditional¬†but it would also make a wonderful accompaniment to coffee. You could top it with seasonal berries for the summer or fresh whipped cream but I really enjoyed it with just the powdered sugar!


IRISH TEA CAKE
(Recipe adapted very slightly from allrecipes.com)
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1/2 c. butter, softened
1 c. white sugar
2 eggs
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. confectioners’ sugar for dusting

Preheat oven to 350 degrees F. Grease a 9 inch round pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. It’s a very thick batter. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving.

We are also having a giveaway! Heather makes beautiful tea cozies (which are available in her wonderful¬†etsy store)¬†and so today we are giving away¬†this gorgeous¬†small tea cozy. It’s perfect for keeping your tea¬† warm!¬†Heather¬†recommends Trader Joe’s Irish Breakfast Tea¬†for enjoying at tea time.

To enter:
– Leave a comment telling us your favorite tea or hot drink – one per person, please.
– For additional entries:
   1) Follow us on twitter Р@CooksNextDoor
   2) Blog about this giveaway.
   3) Facebook about this giveaway.
   4) Join our facebook group.
– That makes a total of five entry opportunities. If you already follow us on twitter or are in our fb group, just leave us a comment letting us know and we will add the extra entries!
РThis drawing will be open until Thursday night.

Enter away! Enjoy!

Market Fresh: Irish Colcannon

Today kicks off Irish week – in preparation for St. Patrick’s Day. For this market fresh, we will focus on potatoes with a little cabbage and kale thrown in – it’s Irish Colcannon to be exact. I’m offering two recipes for this traditional Irish potato dish – both are vegetarian and¬†both are¬†gluten free. One would work great for a main dish and the other is better as a side dish.

IRISH COLCANNON – Side Dish Version
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4 lg. potatoes, peeled and cubed
2 c. chopped cabbage
1 med. onion, chopped
1/4 c. milk
2 Tb. butter or stick margarine, divided
salt & pepper to taste

Place potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat until potatoes are almost tender. Add cabbage and onion. Cover and simmer for 5-6 minutes or until cabbage is tender. Drain well. Mash with1 Tb. butter, milk, salt and pepper. Place 1 Tb. of butter on top for serving. Serves about 5.

My friend, Jenna, gave me this recipe. I’ve modified it slightly to our taste. We really love the way that the egg yolk breaks into the potatoes. Delicious!

BAKED IRISH COLCANNON – Main Dish Version
(Thanks, Jenna!)
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4-6 med. potatoes, cut into even pieces
1/2 bunch curly kale, shredded (I remove the ribs and chop the leafy part)
1 med. onion, chopped
2 Tb. butter or margarine, to taste
1/4 c. milk
fresh nutmeg, grated
salt and pepper to taste
4 large eggs
1/4-1/3 c. fresh grated paremsan cheese

Preheat the oven to 400 degrees.

Boil the potatoes until almost tender, add the kale and onion and cook until kale is just tender. Drain and mash well with butter, milk, and nutmeg. Season to taste with salt and pepper.

Spoon the mixture into a shallow ovenproof dish and make four hollows in the mixture. Crack an egg into each and season well. Bake for 15-20 minutes or until the eggs are just set, then serve sprinkled with the parmesan cheese.