OT For The Irish

[Blaine]

[Ysabel Kid]

Ahhh, yes - Happy St. Patty's day to one and all (those that are Irish, Irish-descended, or the rest that just wish they were! )

[Rusty]

Ahhh yes, I'll be startin the corned beef an cabbage in just a few minutes. The lass I've married has ancestors in county Cork. An O'Connelly she was when I married her, but I've made a decent little German girl out 'o her.

She always says God invented Whiskey so the Irish wouldn't take over the world.

Personally I know they aren't known for their cooking. whatever it is you want to fix, if you'll just boil it to death it will be Irish.

[pbslinger]

Personally I know they aren't known for their cooking. whatever it is you want to fix, if you'll just boil it to death it will be Irish.

Haven't had much jewish food have you? Irish food is quite tasty in comparison.

[Bear 45/70]

I sent that on to SWMBO for you Blaine.

[Doc Hudson]

. whatever it is you want to fix, if you'll just boil it to death it will be Irish.

You old varmint! You said that just to get me to post some Irish recipes didn't you?!?

Well it worked!

Boxty Potato Cakes

1 cup of mashed potatoes
1 cup of grated raw potatoes
2 cups of self-rising flour
1 to 1 ½ cups of milk or buttermilk
¼ teaspoon of salt
¼ to ½ cup of butter
Sour cream, optional

Directions

Mix the mashed potatoes with the grated raw potatoes in a large bowl. Stir in the rest of the dry ingredients and 1 cup of liquid. As the batter is mixed, add small amounts of additional milk or buttermilk until the batter is loose enough to work with. Melt two tablespoons of butter over gentle heat. When the butter is melted and the pan heated, ladle small pancakes into the pan. Brown on both sides and serve hot with more butter or sour cream.

Irish Potato Soup

Serves: 6-8

Ingredients:
¼ cup/ 2 oz. Butter
2 Large Onions, peeled and finely chopped
1 ½ pounds Potatoes
7 ½ cups Chicken Stock
Sea Salt and Black Pepper to taste
a little milk if necessary
Chopped fresh Chives, to garnish

1. Melt butter in a large heavy pan and add the onions, turning them in the butter until well coated. Cover and leave to sweat over a very low heat for about 10 minutes.

2. Add the potatoes to the pan and mix well with the butter and onions. Season with salt and pepper, cover and cook without colouring over a gentle heat for about 10 minutes. Add the stock, bring to a boil and simmer for 25 minutes, or until the vegetables are tender.

3. Remove from heat and allow to cool slightly. Puree the soup in batches in a blender or food processor.

4. Reheat the soup over a low heat and adjust the seasoning. If the soup seems too thick, add a little extra stock or milk to achieve the right consistency.

5. Serve the soup very hot, sprinkled with chopped chives.


Lamb and Stout Casserole
8 ounces bacon, cut into 1/2-inch dice
2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved
2 tablespoons Essence
1/2 teaspoon salt
1 tablespoon flour
2 cups diced yellow onions
1 cup diced carrots
1 cup diced leeks
3 tablespoons minced garlic
1/4 cup chopped parsley
2 tablespoons chopped fresh thyme
2 bay leaves2 cups Guinness or Murphy’s Stout
1 cup beef stock
1 pound very small potatoes, about 1-inch in diameter, or quartered larger potatoes

In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tablespoons oil from the pan.

Season the lamb with the Essence and salt, and sprinkle with the flour. Add the meat and bones to the pan and saute until brown on all sides, about 5 minutes.

Remove the meat and bones from the pan. Add the onions, carrots and leeks to the pan and saute over medium-high heat until soft, about 5 minutes.

Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1 1/2 hours, stirring occasionally and skimming any fat that forms on the surface.

Remove from the heat, adjust seasoning, to taste, and discard the lamb bones. Serve hot. Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours


Irish Potted Chicken

Serves 8

1 4lb Chicken
12 x Slices Bacon
350g (12oz) Shallots or Small Onions
300ml (½ pint) Chicken Stock
225g (8oz) Clarified Butter
2 tbsp Butter
1 pinch Ground Cloves
1 pinch Ground Allspice
Salt & Black Pepper

Lightly boil the chicken .
Remove the meat from the chicken.
Finely mince until fairly .
Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor.
Butter well a deep casserole and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top.
Pour in the meat mixture and level off.
Dot the top with butter.
Lay the rest of the bacon on top.
Cover with foil and a lid.
Stand the casserole in a container of hot water reaching halfway up the side of the casserole.
Bake in a pre-heated oven at 180°C; 350°F: Gas 4 for about 1½ - 2 hours.
When ready, run a knife around the edges and leave to get cold.
When cold, press down with a spoon, pour the clarified butter

Irish Baked Mushrooms

16 Large Field Mushrooms
110g (4oz) Onions
110g (4oz) Brown Breadcrumbs
110g (4oz) Sausage Meat
4 tbsp Stock or Wine
1 tsp Sage
Butter
Salt and Pepper

Chop the onions and fry until tender and lightly coloured, allow to cool slightly.
Mix with the breadcrumbs, sausagemeat, chopped sage and season to taste.
Wash and peel mushrooms,remove stalks and discard .
Brush the mushrooms with melted butter.
Divide the mixture between the mushrooms.
Place in a shallow ovenproof dish.
Add the (stock or wine) into the bottom of the dish.
Bake for 15-20 minutes in a pre-heated oven at 180°C: 350°F: Gas 4.

Serves: 4

Ulster Peppered Pork

Serves 4

450g (1lb) Pork Fillet, cut into strips
225g (8oz) Carrots, peeled, cut into strips
150ml (5 floz) Soured Cream
100g (3½oz) Mushrooms, sliced
25g (1oz) Butter
1 Large Onion, sliced
3 tbsp Irish Whiskey
Fresh Parsley, chopped
Freshly Ground Black Pepper

Melt the butter in a large frying pan, add the pork and carrots, season with black pepper,
Stir-fry for 5 minutes.
Add the mushrooms and onions, cook until softened.
Reduce the heat, stir in the whiskey and soured cream and heat through, do not allow to boil.
Garnish with chopped parsley before serving.

Irish Crusty Roast Lamb
Uaineoil Faoi Chrusta

Serves 6

1.8kg (4lb) Boned Shoulder of Lamb,
675g (1½ lb) Potatoes
275g (10oz) Chicken Stock
225g (8oz) Fresh Breadcrumbs
1 large Onion
1 large Cooking Apple
2 tbsp Butter
Pinch Mixed Herbs
Salt and Black Pepper

Preheat oven to 200°C: 400°F: Gas 6
Wipe the lamb, cut slits along the top.
Mix together the breadcrumbs, herbs, softened butter, salt and pepper.
Rub the mixture onto the top of the meat, pressing down well.
Place the chopped onion and sliced apple at the bottom of the roasting tin, seasoning well.
Put the joint on top, pour the stock into the tin, but not over the meat.
Cover loosely with a tin foil and roast for half an hour.
Lower the heat to 180°C: 350°F: Gas 4, and cook for a further 20-25 minutes per pound.
Remove the foil for the final half hour, and check that the vegetables are nearly cooked.
Finish the cooking without the foil, to allow the top get brown and crusty.


Now I dare ye ta tell me with a straight face that those recipes don't sound tasty, and none of them "boiled to death." :-{p>~~~~

[Gun Smith]

Ah, laddies I had my corned beef and slaw on Sunday. Means a week of corned beef on rye sandwiches, lucky me!

[Modoc ED]

Thanks for this second St. Patrick's Day thread. It gives me another excuse to hoist a shot of Whisky.

GO IRISH !!!!!!!

Anymore St. Patrick's Day threads and I won't be able to drive to town later today.

[Blaine]

Many moons ago, a Irish buddy would knock on my door at about 4am with a sixpac of Stout and some donuts.....Army PT was usually a couple hours later. Sometimes, we'd get the rest of the day off and his wife would drive us around all day to the bars......Whew, I'm glad I'm older now