Irish Cuisine: St. Patrick's Day Fare

Irish Cuisine: St. Patrick's Day Fare

Many restaurants in Ireland will serve corned beef & cabbage on March 17 however they will do so just to please the tourists. The truth is, most Irish people see corned beef as something that is heavily processed & comes out of a can!

Traditionally, beef wasenjoyed only by Ireland’s wealthy. Cattle were originally kept for their milk & sheep for their wool. This left old hens & pigs as the more common meat sources.

When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated pork or bacon at home in Ireland: they soaked it to draw off the excess salt, then braised it with cabbage. From here, the many versions of corned beef and cabbage that exist today have evolved.

Most Irish natives will start their day with a good old Irish Breakfast consisting of fried rashers of bacon, fried sausage, fried black pudding, fried tomato topped with a fried egg. Some may have an Ulster Fry. Bread that makes it special.

Irish Stew will figure highly on many menus simply because broths & stews are the cornerstone of Irish gastronomy. Because Irish stew is such a wholesome & unpretentious dish it is still the best casserole in Ireland.

Colcannon comes from the Gaelic word cole, meaning "cabbage." Cabbage that has been cooked in milk is blended with buttery mashed potatoes. Traditionally it is served in a fluffy pile with a well in the center filled with melted butter for dipping each forkful into.

I have collected someof the many Irish recieps that i have & enjoy to assit you with your selction of Irish foods for St. Patricks's day


Ulster Fry Up
Categories: Irish, Ethnic, Maindish
Yield: 4 servings

4 ea thick slices Irish bacon
4 ea sausages
2 ea soda bread farl, sliced in half horizontally
4 ea potato bread farls
2 tb vegetable oil, or as needed
4 ea slices black pudding
2 ea tomato, halved
4 ea eggs

Pre-heat oven to 300 deg-F.
Cook your bacon & sausages, until they are browned.
Reserving the fat in the pan, transfer to a heat resistant dish.
Keep warm in the oven.
Fry both sides of the potato and soda farls in the reserved fat until they are golden and crispy.
Meanwhile, heat oil in smaller skillet over medium heat and cook black pudding slices and tomato halves.
Transfer everything to the dish in the oven to keep warm.
Crack eggs into the pan with any residual bacon grease, adding more oil to the skillet if necessary.
Fry until egg whites are set but yolks are still runny, or to your liking.
Divide everything onto 2 separate plates and serve immediately.

ORIGIN:
Lisa Riordan, South Armagh-Ulster Ireland, circa 2000


Liam's Irish Breakfast
Categories: Maindish, Irish, Ethnic, Egg, Meat
Yield: 4 servings

6 ea thick slices bacon
2 tb butter
4 ea eggs
2 ea tomatoes, sliced
2 c  whole mushrooms
4 ea slices prepared soda bread

Lay the bacon slices in a single layer in a large skillet.
Fry over medium heat until it begins to get tinged with brown.
Fry on both sides.
Remove from pan, but save grease.
Melt butter in skillet.
Crack eggs into pan, being careful not to break yolks.
Place tomato slices, mushrooms, and bread in pan.
Fry gently, stirring mushrooms and tomatoes occasionally.
Keep everything separate.
Turn bread over to brown on both sides.
When egg whites are set, but yolks are still runny.
Dish half of everything onto each of 2 warmed plates, and serve immediately.

ORIGIN: Liam Riggins, Shannon-Ireland, circa 1997


Kelly's Guinness Corned Beef
Categories: Irish, Meat, Beef, Ethnic, Maindish
Yield: 1 corned beef

4 lb corned beef brisket
1 c  brown sugar
18 oz Guinness stout
2 ea Onions 1/4'd
2 ea Carrots cut to 1" pieces
2 ea Potatoes cubed to 1"
1 ea Cabbage head 1/4'd

Pre-heat oven to 300 deg-F.
Rinse beef well then pat dry.
Place brisket on rack in a Dutch oven.
Rub brown sugar on your corned beef coating it entirely including bottom.
Pour Guinness stout beer over your beef to wet sugar.
Cover then place in pre-heated oven.
Bake for 2 1/2 hrs.
Allow to rest 5 mins. before slicing.
In your final hour put vegetables into Dutch oven as well.


ORIGIN: 
Thomas Kelly, Boston-MA, circa 1991


Dublin Sunday Corned Beef & Cabbage
Categories: Irish, Maindish
Yield: 8 Servings
 
5 lb Corned beef brisket
1 ea Onion stuck with 6 whole cloves
6 ea Carrots peeled & sliced 1/4"
8 ea Potatoes peeled & cubed 1"
1 ts Dried Thyme
1 tb Parsley chopped
1 ea Head Cabbage cut in 1/4's
-HORSERADISH SAUCE-
1/2 pt Whipping Cream
2 1/2 tb Prepared horseradish
 
Place beef in a large pot & cover with cold water.
Add all other ingredients except cabbage & bring to a boil with lid off.
Turn to simmer then cook for 3 hrs.
Skim fat from top as it rises.
Remove thyme, parsley & onion.
Add cabbage.
Simmer for 20 mins. until cabbage is cooked.
Remove meat then slice into 1/4"thick slices.
Place on center of a large platter.
Drain cabbage & season it heavily with black pepper.
Surround beef slices with  cabbage, carrots & potatoes.
Serve with horseradish sauce.
 
Horseradish Sauce:
Whip cream until it stand in peaks.
Fold in horseradish.
 
ORIGIN:
Maureen McGrath, Chicago-IL, circa 1994
 

Beef & Guiness Stout Casserole
Categories: Irish, Meat, 1-dish, Maindish, Ethnic
Yield: 4 Servings
 
1 1/2 lb Beef
6 oz Lean bacon, cubed
1 lb Shallots or small onions
3 ea Cloves garlic
1 ea Bouquet garni
1 tb Sugar
Salt &  pepper to taste
Basil & parsley to taste
1 tb Butter
2 tb Flour
1 tb Wine or cider vinegar
12 oz  Guinness stout
 
Saute the beef and bacon in a little oil. 
Drain off the excess liquid.
Remove the meat anmd set aside. 
Add the butter to the pan, and melt.
Stir in the flour to make a roux. 
Gradually stir in the stout.
Place the meat and the small onions in a deep casserole dish, and season with the salt, pepper and herbs.
Crush the garlic and add to the ingredients.
Sprinkle the sugar on top, and pour in the sauce.
Cover and place in the oven. 
Cook very gently for up to 3 hours at 300 deg-F.
Check occasionally.
If the casserole seems to be drying a little, you can add more stout.
Remove from the oven and mix in the vinegar.
Serve with lots of boiled potatoes to sop up the sauce.

ORIGIN:
Lynn McGill, Montreal-CA, circa 1999
 

Apple Amber
Categories: Irish, Fruit, Dessert
Yield: 4 Servings
 
1 lb Cooking apples tart
4 oz Sugar (or to taste)
Juice of 1 lemon
2 ea Large eggs separated
 
Peel, core & slice apples 1/4"thick.
Cook apple slices in  2 tb of water whilestirring occasionally until they form a puree.

Pre-heat oven to 350 deg-F.
Add about 3/4 of sugar,lemon juice & egg yolks.
Mix well.
Place mixture into a casserole & bake for 20 mins.
Meanwhile, whisk the egg whites until stiff, folding in remaining sugar to make a meringue.
Pile meringue evenly on top of apple mixture.
Return to oven & bake for about 10 mins.
Serve hot or cold.
 
ORIGIN:
Nancy Spillane, Shannon-Ireland, circa 1996
 

Liam's Porter Cake
Categories: Irish, Cake, Ethnic, Dessert, Celt
Yield: 6 Servings
 
      1 lb Flour
    1/2 lb Shortening
    1/2 lb Sugar
      1 lb Sultanas
      2 ea Eggs
      1 c  Porter or stout
      1 ts Baking powder
      2 oz Chopped peel
    1/2 ts Nutmeg
    1/2 ts Mixed spice
 
Pre-heat oven to 365 deg-F.
Sieve flour salt & baking powder together then add sugar, nutmeg & spice.
Rub in butter finely. 
Add fruit. 
Add porter mixed with beaten eggs.
Bake in a well-greased pan 2 1/2 hrs.
 
ORIGIN:
Liam Mallory, Shannon-Ireland, circa 1993
 

Irish Breakfast Scones
Categories: Bread, Irish, Euro, Ethnic
Yield: 16 Servings
 
  1 1/2 c  Whole wheat flour
    1/3 c  Flour
    3/4 c  Cereal wheat bran
      1 ts Baking powder
      2 tb Margarine
      2 tb Sugar or golden/corn syrup
      1 c  Milk
 
Pre-heat oven to 400 deg-F.
Mix dry ingredients.
Add margarine & mix well.
Add syrup & enough milk to make a loose dough.
Turn onto a floured board & knead until smooth.
Roll out into a square 3/4" thick.
Cut dough in 1/2, then into  1/4's & then to 1/8's.
Bake on a lightly floured baking sheet for 20-25 mins.
Cool on a wire rack.
Split & serve with fruit preserves.
 
ORIGIN: 
Maeve Gill, Dublin-Ireland, circa 1997
 

Irish Barmbrack
Categories: Abm, Bread, Irish, Ethnic
Yield: 1 Servings
 
      6 tb Currants
      6 tb Seedless raisins
      6 oz Milk
      2 oz Water
  3 1/2 tb Applesauce
      3 c  Bread flour
    3/4 c  Sugar
  1 1/2 ts Salt
    3/4 ts Allspice
    3/4 ts Dried lemon peel
  1 1/2 ts Yeast
 
Mix all ingredients to mmake a dough.
Place in pan according to custom.
Bake at 350 deg-F. for 20-25 mins.

ORIGIN: 
Patricia Hoolihan, New orleans-LA, circa 2000
 

Ellen's Irish Soda Scones
Categories: Irish, Bread, Ethnic, Celt, Dessert
Yield: 6 Scones
 
      1 lb White Flour
      1 ts Baking Soda
      1 ts Cream of Tarter
    1/2 ts Salt
      1 tb Margarine
      1 c  Buttermilk
 
Pre-heat oven to 350 deg-F. 
Sift dry ingredients then cut in margarine.
Add buttermilk a little at a time to make a stiff dough.
Knead for 2-3 mins.
Roll out to 1/2" thick on a floured surface.
Cut with a 3" biscuit cutter & place on a cookie sheet.
Bake for 15 mins.
When brown on top, turn & brown on opposite side.
 
ORIGIN:
Ellen Shaughnessy, Toronto-CA. circa 1999
 
 
Dublin Stewed Pork
Categories: Irish, Pork, Soup
Yield: 4 Servings
 
  1 1/2 lb Pork Pieces
      2 lb Cooking Apples
      1 lb Onions
      1 tb Brown Sugar
    3/4 c  Stock Or Water
    3/4 c  Cream
           Seasoned Flour
           Butter Or Bacon Fat
 
Chop meat & onion into rough pieces.
Melt fat or butter & gently fry onion until tender.
Remove from pan.
Toss meat in seasoned flour & brown quickly in fat.
Place onions, meat, stock & sugar in a pot.
Simmer, covered, for 1 1/2 hrs.
Peel, core & chop apples.
Add to pot.
Continue cooking until apples are just cooked but not too mushy.
Add cream then heat through.
Do not allow to boil.
Adjust seasoning & serve.
 
ORIGIN: 
Kevin O'Hurlihy, Dublin-Ireland, circa 1993


Parsnip & Apple Soup
Categories: Soup, Irish, Vegetable, Ethnic, Fruit
Yield: 6 Servings
 
      1 tb Butter
      1 lb Parsnips, thinly sliced
      1 lb Apples, peeled/cored/sliced
      1 ea Med. onion, chopped
      2 ts Curry powder
      1 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Cardamom
      1 ea Large clove garlic, crushed
  1 1/4 qt  Beef or chicken stock
    8 oz Cream
Salt & pepper to taste
Chopped parsley
 
Heat butter &when foaming, add parsnips, apples & onions.
Soften but do not allow to them brown.
Add curry powder, spices & garlic.
Cook for 2 mins. while stirring well.
Pour in stock slowly whilestirring until well mixed.
Cover then simmer gently until the parsnips are quite soft.
Taste for seasoning.
Sieve if it seems too thick.
You may dilute with a little stock.
Add cream then reheat.
Serve garnished with chopped parsley.
 
ORIGIN:
Ginny Lackley, Chicago-IL, circa 1996


Mike Mulrennan's Bread Pudding w/ Irish Whiskey Sauce
Categories: Irish, Sauce
Yield: 6 Servings
 
5 1/2 c  Fresh white bread crumbs
3 c  Milk
1 c  Whipping cream
3 ea Eggs lightly beaten
1 c  Granulated sugar
3/4 c  Raisins
1 ts Vanilla

-IRISH WHISKEY SAUCE-
1/2 c  Butter
2/3 c  Powdered sugar
1/4 c  Irish whiskey or bourbon
 
Set roasting pan filled with water on bottom shelf of oven.
Butter shallow, 2 qt baking dish.
Soak bread crumbs in milk until all milk is absorbed.
Beat cream, eggs & granulated sugar until thoroughly mixed.
Stir in bread crumbs with raisins & vanilla.
Spoon mixture into baking dish.
Smooth top.
Bake at 325 deg-F for1 hr.
Bread pudding can be refrigerated up to 2 days.
Reheat pudding at 350 deg-F for 5-8 mins. minutes.
Serve pudding hot with Whiskey Sauce.
 
Whiskey Sauce:
Cream butter in bowl.
Beat in powdered sugar small amounts at a time.
Beat in 1/4 cup whiskey to taste.
Chill sauce at least 2 hrs. until hard.

ORIGIN:
Mike Mulrennan, Boston-MA, circa 1994
 

Spotted Dick
Categories: Ethnic, Irish, Bread
Yield: 8 Servings
 
12 oz Self-rising flour +additional for sprinkling
5 oz Vegetable shirtening
4 oz Confectioner's sugar + extra for sprinkling
6 oz Currants
Custard to serve
 
In a large bowl mix the flour, suet, sugar, currants & 12 oz water to a soft dough.
Shape into a long sausage then wrap in grease-proof paper.
Fill a pan that is large enough to take dough sausage, allowing room to expand, with water.
Bring to a boil.
Dip a clean tea towel in hot water then wring it out & sprinkle it with flour.
Roll up pudding loosely in cloth then tie each end.
Place pudding in pan & simmer for 2 hrs.
Remove tea towel & grease-proof paper.
Sprinkle with sugar & serve warm with custard.

ORIGIN:
Mary Moran, County Clare-Ireland, circa 1997
 

Cock-A-Leekie

Categories: Soup, Irish, Ethnic, Poultry, Celt
Yield: 8 servings
 
2 1/2 lb Frying chicken cut up
1 ea Carrot sliced
1/2 c  Barley
2 ts Salt
1 ea Bay leaf
4 c  Water
1 ea Celery rib sliced
2 ts Chicken bouillon
1/4 ts Pepper
1 1/2 c  Sliced leeks with tops
1/2 c  Onion minced
 
Heat all ingredients except leeks to boiling in Dutch oven.
Reduce heat.
Cover & simmer 30 mins.
Add leeks.
Heat to boiling; reduce heat.
Cover & simmer until thickest pieces of chicken are done.
Remove chicken from broth & cool slightly.
Remove chicken from bones & skin.
Cut chicken to 1" pieces.
Skim fat from both.
Remove bay leaf.
Add chicken to broth. 
Heat until hot & serve
 
ORIGIN:
Moira Finnegan, Shannon-Ireland, circa 1990
 

O'Brien's Irish Coffee
Categories: Beverage, Irish
Yield: 6 Servings
 
1 c  heavy cream
3 tb Sugar
6 c  Hot black coffee
3/4 c  Irish whiskey
 
Beat cream in a small bowl with an electric mixer on medium speed.
Gradually adding 1 tb sugar until stiff peaks form.
Dissolve remaining 2 tb sugar in coffee & pour it into 6 mugs.
Stir 2 tb Irish whiskey into each mug then top evenly with whipped cream.
Serve immediately.
 
ORIGIN:
Carol O'Brien, Armagh-Ulster-Ireland, circa 1992