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DUBLIN
CODDLE
1
pound sliced bacon Makes 6 servings HOMESTYLE CORNED BEEF AND CABBAGE 2
cups of water Place
brisket and water in Dutch oven; cover tightly and cook 1 hour at
350 degrees (F). ( It is very important to simmer the meat slowly
because boiling will cause meat to become tough.) Combine
honey with 1 tablespoon mustard; brush half of mixture Makes 6 to 8 (3-ounce) servings. HERB DUMPLING STEW 2
pounds stew meat, lamb or beef Dumplings
(see below) Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste. Makes 6 to 8 servings DUMPLINGS 6
cups self-rising flour Broth
or water Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done. IRISH ROAST PORK WITH POTATO STUFFING 2
pounds pork tenderloin, or 6 to 8 boneless lean pork chops stuffing
(see below) Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F). Makes 6 servings. STUFFING 4
1/2 cups potatoes, coarsely mashed Salt and pepper To
potatoes, add butter, onion, apples, herbs, salt and pepper. OAT BREAD 8
ounces regular oatmeal (not instant) In a cool place, soak oatmeal overnight in buttermilk, making sure milk covers oats. Next day, add baking powder, salt and some of the flour. Mix well with wooden spoon or fork, continually adding flour until dough is sticky. Place dough on greased baking sheet or in round bread pan, forming a round loaf; brush with melted butter. Bake 30 minutes at 325 to 350 degrees. When toothpick put into center comes out clean, it's ready. If needed, bake 10 minutes longer, or till pick comes out clean. Makes 1 loaf. BROWN BREAD 2
cups whole-wheat flour Place all dry ingredients into mixing bowl; mix well. Pour buttermilk slowly while mixing to a soft dough. Mix well, but do not knead. Form into a round and place on a greased baking sheet or in a round loaf pan. Bake 45 minutes at 350 degrees. Makes 1 loaf SODA BREAD #1 4
cups (1 pound) flour Raisins or currants (optional) Mix
dry ingredients together. Add milk or buttermilk to form a loose
dough. Add raisins or currants, if desired. Place dough on floured
board and knead until smooth. Form into a round about 2 inches high
and make a large X with a knife in top of dough. Makes 1 loaf. APPLE POTATO CAKE 2
large potato cakes (see below) Lemon curd (see below) Prepare potato cakes recipe. Divide dough into 2 parts. Roll out into 2 large circles. Peel apples and slice thinly. Layer apple slices on 1 circle of dough; cover with other. Pinch edges to seal. On greased griddle, cook slowly over low heat, turning once. When apples are cooked, remove top cake and sprinkle with sugar, cinnamon, ground cloves and butter. Replace top cake and heat 5 minutes longer. Serve with lemon curd and hot tea. Makes 1 cake. LEMON CURD 4
tablespoons unsalted butter In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool. Makes
1/2 cup. BEEF IN GUINESS 2 1/2
lb | 1 kg shin of beef The Guiness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderise the tough but flavoursome meat. Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes. |
POTATO
CAKES
1/4
cup butter Cut
butter into flour until it forms large granules. Add salt and baking
powder, mix well. Mix in potatoes. Knead for a few minutes. Roll
out onto lightly floured board with floured rolling pin. Cut into
2 rounds. Cook on a dry griddle or skillet Makes 2 cakes. SCONES 1
cup white flour Sultanas
(white raisins) optional Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones. CREAM DELIGHT 2/3
cup uncooked oatmeal On
a baking sheet, toast the oatmeal and almonds at 300 degrees for
5 to 10 minutes, stirring frequently. Whip the cream, but not too
stiff. Stir honey and whiskey into whipped cream. Fold in almonds
and oatmeal. Stir in lemon juice. Divide into individual long-stemmed
glasses. Serve at room temperature or Makes 6 servings. CANDIED BLOSSOMS 1
cup sugar Confectioners'
sugar Select
choice blossoms and petals; wash gently, then spread on flat plates
to dry. Combine sugar and water; boil until spins a thread when
dropped into ice water (230 to 234 degrees F on a candy thermometer).
Pour syrup into a bowl and place bowl on a bed of cracked ice. When
syrup begins to crystallize, hold Makes 3 to 4 servings O'DONOGHUE'S BEEF STEW 1
1/2 lbs Steak (stewing or round), stock
or soup mixture (beef or oxtail), Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more. SODA BREAD #1 4
cups (1 pound) flour Raisins or currants (optional) Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes. Makes 1 loaf. SODA BREAD #2 - WHOLE WHEAT 4-1/4
to 4-1/2 cups whole wheat graham flour Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, and salt. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack. SODA BREAD #3 - RAISINS 4-1/4
to 4-1/2 cups all-purpose flour Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, and sprinkle with sugar. SODA BREAD #4 - CURRANTS 3
cups flour Sift the flour, sugar, baking soda, salt, and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large, greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven. BETTER-THAN-BAILEY'S IRISH CREAM 2-3
tbsp boiling water Mix. BAILEY'S IRISH CREME 1
cup whiskey Blend and refrigerate BAILEY'S IRISH CREAM BREAD-MACHINE BREAD 1
1/4 cups very warm water. Put ingredients in pan in order listed, Select "white bread"setting on machine and press Start. The bread doesn't rise much, but the texture is great. PLAIN SCONES 8
oz. plain flour Sieve flour and mix together all dry ingredients. Rub in margarine and mix to a softish dough with milk. Roll out and cut into rounds or shape into two rounds, flatten out with palm of hand and cut into four, making small triangular scones. Place on a greased and floured baking tin and brush over with egg or milk if liked. Vary by adding sultanas to the above ingredients. 450 degrees for 10 to 15 minutes. 5th runner up and 1st runner up. To make a savoury cheese scone, omit sugar and add 2 to 3 oz. finely grated cheese and seasoning. For wholemeal scones, use half and half wholemeal and plain white flour and omit sugar. SODA BREAD 4
level breakfastcupfuls flour Mix all the dry ingredients. Form into a stiff dough with sour milk, knead well, flatten out to about two inches in thickness, score the top with a knife, brush over with sour milk, and bake, until, when tapped on the bottom it makes a hollow sound. VARIATIONS For soda cakes or scones (makes 12 or 16), rub 2 or 3 oz. butter into the flour before adding the rest of the ingredients. For sweet soda cakes or scones, rub 2 or 3 oz. butter into the flour; then add 2 or 3 tablespoonfuls sugar, and 2 or 3 tablespoonfuls fruit with the rest of the ingredients. For brown soda bread, use 2/3 wholemeal and 1/3 white flour.
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Cucina irlandese