Traditional Irish Recipes
The heartiness of the Irish people is reflected in traditional Irish recipes, from beginnining the day with a wholesome breakfast to ending the day with a nourishing stew and tasty dessert. In authentic Irish dishes, only locally available produce is used, though feel free to make these your own.
Irish Recipes - TRADITIONAL IRISH BREAKFAST
The Irish are hard working people, I know, I've worked with them, and no wonder that one of the most traditional Irish dishes is for a traditional breakfast. It is both filling and sustaining, this recipe is for four people.
8 slices of Traditional Irish Bacon (Rashers)
4 Traditional Irish Sausages (Bangers)
4 slices of Black Pudding
4 slices of White Pudding
4 Medium size tomatoes
Salt and pepper to season
METHOD - cook the bacon until browned on both sides, but not crispy. Remove the bacon from the pan and drain on paper towels and keep it hot. Cook the sausages in the bacon fat and likewise, drain them and keep them hot. A good way to do this is to wrap them in foil and place them in a warm oven. Next halve the tomatos and cut the pudding in slices measuring about one centimetre or a half inch. Cook them in the bacon fat with the tomato halves. Cook the eggs to order, plate, season with salt pepper and a pinch of parsley and serve with Irish brown bread, white soda bread or toast.
Irish Recipes - IRISH BROWN BREAD (Soda Bread)
As traditional Irish recipes go, this fits the bill as being simple, yet effective! A great compliment to a traditional breakfast, or a breakfast in itself with jam or cheese. This recipe makes one large loaf.
600g (3 cups) of brown wholemeal flour
180g (1 cup) of plain (white) flour
2 teaspoons of baking soda
1 teaspoon of salt
1 tablespoon of soft brown sugar
0,6 litre (2 cups) of buttermilk or slightly soured milk
Irish Recipes TIPS
a.) Use a flour that is not high in gluten
b.) Do not used homogenized buttermilk
c.) The reaction between the milk and the bread soda is the key to good soda bread and it starts as soon as the ingredients meet, which means it is vital to get the bread into the oven fast. Kneading is not required, merely dust the hands with enough flour so that you can shape it without it sticking to your fingers.
METHOD - Sieve the plain flour and baking soda in to a bowl.Add the wholemeal flour, salt and brown sugar and mix well. Make a well in the center and add about 2/3 of the buttermilk. Quickly and gently mix the flour in with the milk, use your hands rather than a wooden spoon. If too dry add more milk. Shape into a loaf, place on baking tray or in greased pan and place in a preheated oven at exactly 230ºC (450º F). After 10 minutes, reduce the heat to 400ºF (200ºC). The initial high temperature ensures a good crust. Wait another 15 minutes, remove the bread from the oven and tap the bottom of the loaf. If it sounds hollow it is done, if not try after another 5 or 10 minutes.
Irish Recipes - IRISH STEW
One of my favorite traditional Irish recipes is Irish stew. There's nothing like it after a hard day's work or on a cold winter night! This is Granny Flanagan's version which will serve 4-6 people, depending on their appetites!
2 tb Oil
4 lg Onion cut in wedges
2 celery stalks diced
2 cloves garlic chopped fine
5 lg Carrots cut in thick slices or chunks
6 lg Potatos
1 1/2 lb Round steak or lamb
1 beef boullion cube
1 c Water
Salt and pepper and parsley to taste
Heat oil in large saucepan or skillet. Saute onions and diced celery in oil. Add garlic and stir. Add carrots and cook for a few minutes. Cut steak or lamb into 1/4 to 1/2 inch cubes and add to onions & carrots, cooking until meat is browned. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt, pepper and parsley,cover and bring to a
boil. Reduce heat and simmmer until meat and vegetables are tender. Stew may be thickened by mixing 1 or 2 tablespoons of cornstarch with a little cold water and adding it to the stew. Heat through until thickened and serve piping hot.
Many Irish recipes use gammon steaks for breakfast. that might not be such a good idea with this dish!
Gammon (Ham) Steaks with Whiskey Sauce
• 4 x Ham steaks
• 1/2 Cup Finely chopped onion
• 1 Tbsp Brown sugar
• 1/4 Cup Whiskey
• 1 oz Flour
• 1 oz Butter
• 3/4 Cup Water or stock
• Salt or pepper to taste
Brush steaks with melted butter. Remove fat. Grill for 7-8 minutes each side.
Saute onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce is too thick, add more water.
Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.
Irish Roast Pork with Potato Stuffing
Pork and potatos are a stable ingredient of irish recipes. This dish combines both.
• 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
• 2 tablespoons butter
• 2 tablespoons hard cider (apple wine) or water
• Salt and pepper
• 4 1/2 cups potatoes, coarsely mashed
• 1/4 cup butter
• 1 onion
• 2 large cooking apples, chopped
• 1 handful chopped fresh sage and thyme
• Salt and pepper
Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. 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).
Irish Recipes - Dubliner Cheese Tart
One of the most traditional and authentic Irish Recipes of all time!
• 3/4 cup all-purpose flour, sifted
• Pinch of salt
• 5 tablespoons Kerrygold Irish butter, cut into small pieces
• 3 tablespoons cold water
• 1 tablespoon Kerrygold Irish butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 slices Irish traditional bacon, cut into strips
• 8 button mushrooms, sliced
• 10 cherry tomatoes, halved
• 6 ounces Dubliner cheese, grated
• 1 cup skim milk
• 3 eggs, beaten
• 1 tablespoon Italian seasoning
• 1 teaspoon Lakeshore Wholegrain mustard
• Salt and freshly ground black pepper
Preheat oven to 400° F.
Combine the flour and salt in a bowl, then with a pastry cutter, two forks, or your fingers, work in the butter until the mixture resembles coarse bread crumbs. Add the water and form into a ball.
Roll out the pastry until large enough to line a 9-inch quiche pan. Place a piece of aluminum foil over the pastry to cover the base and sides and fill with ceramic pie weights.
Bake for 10 minutes, then remove foil and bake 5 minutes more.
Remove from oven and cool.
Reduce oven temperature to 375° F.
In a large skillet over medium heat, melt the butter. Cook the onions until soft, but not browned, about 3 minutes, then add the garlic, bacon, and mushrooms and cook for 5 minutes.
Spoon the mixture into the pastry base, add the tomato halves, and sprinkle the cheese over the top.
In a small bowl combine the milk, eggs, herbs, mustard, salt and pepper, and pour over the base. Bake until the filling is set and firm to the touch, about 30 minutes.
Irish Recipes - Salmon Cakes
• 1/2 cup white wine
• 1/2 cup fish stock
• 1/2 cup water
• 2 shallots, minced
• 2-3 celery leaves
• Sprig of fresh parsley
• 1 pound salmon, boned
• 1 pound potatoes, peeled and cut into 2-inch pieces
• 1/4 cup milk
• 1 teaspoon dried tarragon
• 1 tablespoon dried parsley
• 1 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1 egg, beaten
• Flour, for dredging
• Egg wash
• 1/2 cup plain breadcrumbs, for dredging
• Vegetable oil, for frying
• Fresh parsley and lemon slices, for garnish
Try these salmon cakes with one of three sauces: dill mustard sauce, watercress sauce, green mayonnaise sauce.
In a skillet over medium heat, combine the wine, stock, water, shallots celery leaves, and parsley. When liquid begins to boil, lay the salmon in, skin side down, cover, reduce heat, and poach until fish flakes when tested with a fork, about 10 minutes.
Remove from heat and let fish cool in the poaching liquid for 15 minutes. With two slotted spoons or spatulas, gently lift the salmon from the liquid to a plate. Remove the skin and flake the fish. Meanwhile, cook the potatoes in boiling salted until tender, 12 to15 minutes. Drain and mash.
In a medium sized bowl, combine the flaked salmon and mashed potatoes. Add the milk, tarragon, parsley, lemon pepper, and salt and mix well. Add the egg and mix again. Chill for 10 minutes before shaping into cakes.
Shape the mixture into 8 to10 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then breadcrumbs. In a large fry pan over medium heat, heat the oil. When hot, add cakes and cook in batches, 3 to 5 minutes on each side, until browned. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°F oven until ready to serve.
Irish Recipes - Irish Farm Broth
A hearty meal enjoyed by hard working Irish farmers and their families, this dish can be also made with beef or ham. What makes it unmistakenly Irish is the topping of a floury boiled potato
1lb neck of lamb
1 or 2 tablespoons of split peas, soaked overnight
4-5 pints water
2 tablespoons pearl barley
1 onion peeled and chopped
2 carrots peeled and sliced into thin strips
2 sticks celery chopped
1 small turnip peeled and diced
1 heaping teaspoon fresh chopped parsley
2 cloves garlic
salt and pepper to taste
1 freshly boiled large potato per serving
First place the meat, split peas and water in a large saucepan. Bring to a boil and skim, next cover and simmer for 30 minutes. Add the barley, vegetables, salt and pepper and bring back to a boil and simmer for another 30 minutes. Remove the meat and when cooled, remove the bones and cut into 1 inch pices. Return meat to the vegetables and broth in saucepan, add parsley, adjust seasoning to taste (add cayenne for warmth if desired) bring back to boil and simmer for a further 15 minutes. Serve in large soup bowls topping each serving with a boiled potato.
If preferred, replace barley with brown rice, and fresh or frozen peas may be substituted for dried split peas.
Irish Recipes - PARSNIP and APPLES
In the 17th century it was remarked that "the irish feed much upon parsnips". In this recipe, parsnips and apples are combined to make a delicious accompaniement to roast pork.
1lb apples - peeled,cored and sliced
salt pepper to taste
pinch each of cinnamon, cloves and nutmeg
1 tbsp brown sugar
The parsnips are boiled until soft, while the apples are cooked in a seperate saucepan with minimal water until they are also soft. Drain the parsnips and combine with apples in saucepan. Mash together until smooth and then stir in the butter, salt and pepper, sugar, and spices and heat through for about 5 minutes. Serve with roast pork or roast duck for a delicious change from applesauce.
Irish Recipes - IRISH POTATO SOUP
The most traditional of Irish Recipes!
2 oz. butter
2 medium onions
3 large peeled potatoes
2 stalks Celery
4 cups chicken stock
1 cup creme fraiche
1 clove crushed garlic
Salt & pepper to taste (Cayenne Pepper sprinkled on top before serving will add a little extra heat)
1 bouqet garni, bay leaf, thyme and parsley (tied together)Chopped chives to garnish
Melt the butter in a pan and add the thinly sliced onions, chopped celery, garlic and potatoes. Toss well in the butter. Put a lid on the pot and allow the vegetables to soften over a low heat for about 10 minutes (don't let them brown!) Add stock and all other ingredients except chives and creme fraiche and simmer for about an hour. Remove bouquet garni and put the soup in a food processor or blender for a minute. Return to pot, add creme fraiche and simmer for another 20 mins. Serve garnished with chives.
Irish Recipes - BEEF WITH GUINNESS
A collection of traditional Irish recipes wouldn't be complete without something using Guinness. This is not for the faint of heart, but when used with proper, authentic Guinness makes for dish with a unique and satisfying flavor. Whatever you do, try and get authentic Guinness, otherwise the dish will have a bitter, sour taste.
1/4 lb. Butter
1 pound beef chuck cut into 1x2 inch pieces
1 large sweet onion-sliced thin
a bouquet garni:thyme,sage,parsley,bay leaf
1 cup beef stock
1 pint guinness
1 tablespoon brown sugar
4 medium potatoes
2 large carrots
salt, Pepper and Parsley to taste
Melt butter in Dutch oven or similar, add beef and brown in batches then set beef aside. Next add onions and cook until transparent or softened, usually 3 or 4 mins, then return beef to pan. add potatos, bouquet garni, brown sugar, salt, pepper, beef stock and Guiness and bring to a boil. Cook for 15 minutes then bake in preheated 350F oven uncovered for about 45 minutes.
Thicken with a little cornstarch and cold water if needed. Serve with brown bread.
And finish off the meal with this rich and tasty Irish dessert!
- By Margaret Johnson
• 1 cup (2 sticks) unsalted Kerrygold Irish butter
• 1 1/4 cups Guinnness Stout
• 1 cup packed light brown sugar
• 3 1/2 cups mixed raisins and sultanas
• 4 ounces candied mixed peel
• 4 cups self-rising flour
• 2 teaspoons Mixed Spice
• 4 ounces candied cherries
• 3 eggs, beaten
Preheat the oven to 325° F. Line an 8-inch square cake pan with a double thickness of waxed paper.
In a medium saucepan over medium heat, combine the butter, sugar, Guinness, raisins, sultanas, and mixed peel. Bring gently to a boil and cook, stirring frequently, for 3 to 4 minutes, or until slightly thickened. Remove from the heat and let cool for 10 to 15 minutes.
In a medium bowl, sift together the flour and Mixed Spice. Stir in the cooked fruit and cherries. Add the eggs and stir until well-blended. Spoon into the prepared pan and smooth the top. Bake on the middle shelf of the oven for 60 to 70 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes. Invert the cake onto the rack to cool completely. Remove the lining paper. If not serving immediately, wrap the cake in plastic wrap, then aluminum foil, and store in a cool, dark place for several weeks to allow the cake to mature.
Serves 8 to 10
Irish Recipes - GOOSBERRY CRUMBLE
Goosberries grow wild and abundantly in Ireland and it's no suprise that Goosberry Crumple fits the criteria for traditional Irish recipes!
This dish is an easily prepared and economical dessert, especially at the time of year when gooseberries are plentiful. The basic method can be used for other fillings, such as rhubarb, apple or apple and blackberry.
2 cups (250g) self-raising flour
1/2 (125g) cup brown sugar packed
1/2 (125g) cup creamed butter
2 lb (1 kg) goosberries
1 1/2 cups sugar
1/2 cup kirsch
Mix the flour and butter in a large bowl using your finger tips until the texture is nice and crumbly, lkike little pebbles, then mix in the brown sugar. Remove tops and tails of goosberries and mix with kirsch and sugar.
Place mixture in baking dish and cover with the crumble mixture, gently pressing the crumble onto the surface. Bake in a preheated oven at 180°C/ 350°F for 45 minutes. Serve with hot cream or ice cream.
Irish Recipes - KERRY APPLE CAKE
Traditional Irish recipes, as I mentioned before, utilize locally grown produce, and Kerry Apple cake is no exception!
175g/ 6oz butter
175g/ 6oz caster sugar
2 eggs, beaten
225g/ 8oz self-raising flour
2 medium cooking apples, peeled, cored and chopped
1tsp lemon rind
2tbsp demerara sugar
Preheat oven to gas mark 4/ 180°C/ 350°F, and grease and line a 900g/ 2lb loaf tin. Cream butter and sugar. Gradually add eggs and flour. Stir in apples and lemon rind. Pour into the tin and sprinkle with sugar and spices. Bake for 1- 1 1/2 hours. Eat warm with cream or ice cream!
Irish Recipes - STRAWBERRY SCONES
Traditional Irish recipes take many shapes and forms, and these strawberry scones form a wonderful addition to either breakfast or teatime!
1 cup strawberries
2 1/2 cups all-purpose flour(unsifted)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk
Directions:Preheat oven to 425 degrees Cut strawberries into 1/2 inch pieces-set asside.In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Stir in reserved strawberries toss well to coat.
Add milk all at once. With fork lightly toss together until mixture holds together. With floured hands gently form into ball. On floured board with floured pouring pin roll out dough 1/2/ inch thick.Cut dough into 2 1/2 inch circles with floured biscuit cutter.Place on greased cookie sheet.Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones.
Irish Recipes - IRISH COFFEE
The easiest and probably the most popular of all traditional Irish recipes.
Anyone can make this, as long as they're over 21!
1 jigger Irish Whiskey, such as Jameson's or Bushmill's
1 or 2 tsp sugar, preferably raw sugar or Demarara sugar,
Freshly made hot coffee,
2-4 tbsp chilled whipped cream
Heat, but do not boil, the Irish whiskey. A microwave works well for this. (20 to 30 secs on high power should do the trick) Pour the warmed whiskey into a warmed 7-ounce coffee cup, goblet or Irish coffee glass and add the sugar. Fill with the hot coffee to within about a half inch of the top of the
cup. Stir until the sugar is dissolved. Float the whipped cream on top of the hot coffee and serve immediately.
Here's Some Great Irish Recipes for St. Patrick's Day
Irish Recipes - Red Cabbage and Apples Recipe
A delicious tart and tangy starter to stimulate the taste buds!
Ingredients : 1 Full head of fresh garden picked, red cabbage, cored and shredded. 2 Tablespoons apple cider vinegar. 5 Tablespoons granulated sugar. (Adjust to taste). 1/8 teaspoon cinnamon. 1/8 teaspoon ground cloves. 1 teaspoon Sea salt. Freshly ground mixed colored peppercorns to taste. 1/2 cup of fresh spring or tap water. 3/4 pound McIntosh apples, washed, peeled, cored, and quartered. 1 each Red Delicious apple, washed, peeled, cored, and quartered.
Method : In a large, deep "non-aluminum" heavy skillet or seasoned cast iron Dutch oven, combine the shredded cabbage, apple cider vinegar, cinnamon, cloves, sugar, sea salt, and fresh water. Bring to a gentle boil.
Place the quartered apples over the shredded red cabbage, cover the skillet, and cook this mixture gently for about 30 minutes, or until the red cabbage is tender and the apples have turned very soft into a pulp.After cooking 20 minutes, partially uncover the skillet, so most of the cooking liquid evaporates.Stir the delicious and tangy mixture, adjust the taste with seasoning.Add more salt and freshly ground pepper as per taste.
Irish Recipes - Irish Lamb Stew with Dumplings
Serves 8Prep time: 30 minutesTotal time: 2 hours 15 minutes
Ingredients : 1 cup all-purpose flourCoarse salt and ground pepper3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes3 tablespoons canola oil1 large onion, chopped2 cloves garlic, minced1 teaspoon dried thyme1-1/4 cups dark beer1-2 pounds medium new potatoes, peeled and quartered1 pound carrots, peeled and cut 1/4 inch thick diagonally3 tablespoons chopped fresh parsley
Method :In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Cook garlic quickly for 2 minutes, remove with lamb and transfer to a plate. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb and garlic to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. (can also be refrigarated, and taken later)Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
Ingredients : 6 cups self-rising flour1 cup fresh bread crumbs1 tablespoon mixed herbs (parsley, thyme and oregano makes a good combination)1/4 cup solid shortening1 egg, beatenBroth or waterSalt and pepper to taste Preparation : 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 Recipes - Irish Flag Cookies
Ingredients : 1 cup butter 1 egg 1 1/2 cups confectioners' sugar 2 1/2 cups all-purpose flour1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon cream of tartar
Method : Cream together butter and confectioners' sugar in a large bowl. Beat in vanilla and egg extract. Mix well. In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape them into balls. Taking 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).
Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until they turn light brown. Cool completely on a wire rack. Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted.
Irish Recipes - Corned Beef and Cabbage
5 lb Corned-Beef brisket
2 Bay Leaves
8 Medium Potatoes, pared
1 Medium cabbage, cut in wedges
Handful Chopped fresh parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
4 tbspb Butter
Place corned beef in a latge pot and cover with water. Add whole vlack pepers, bay leaf and garlic clove, bring to a boil and simmer. Skim surface to clear of flotsam and fat. Cover and continue to simmer for 3-4 hours or until corned beef is tender.
Add carrots and potatos and simmer for about 30 minutes. add cabbage and cook another 20 minutes or until vegetables are fork tender.
Remove corned beef and slice across grain, arranging portions on plates. Add cabbage, potatos and carrots, brush with butter, sprinkle with choopped parsley and serve.
Irish Recipes - Dublin Lawyer
One of the tastiest Seafood Irish recipes you could sink your teeth into!
1 fresh lobster
3 tbsp butter
4 tbsp Irish Whisky
4 oz fresh cream
1/2 tsp brown sugar
1 tbsp Freshchopped parsley
salt and pepper to taste
Cut lobster down the middle into 2 equal halves. Remove all meat (claws included) and keep the shell to serve the lobster in later. Cut the meat into 1" chunks and set aside. heat the butter in a pan until it begins to foam, then quickly saute the lobster meat until just cooked, but not completely white.
Warm the whisky slowly over a low heat in a seperate pan, pour over the lobster and ser fire to it. Add the cream, mix with juices in the pan, season with salt, pepper and parsley, and serve over fluffy white rice or with a side of sauted potatos.
Irish recipes for Tea Time
Irish Recipes - Barm Brack
Although Barm Brack (speckled bread) is normally made with yested dough, many delicious un-yeasted versions exist. In this particular one the fruit is pre-soaked in tes.
Ingredients :6oz soft brown sugar
5oz sultanas or currants
2oz chopped mixed peel
1/2 pint freshly made tea (no milk)
1 egg beaten
12oz self-raising flour
1 teaspoon mixed spice
A little warmed honey
Method :Put the sugar, fruit and peel in a bowl and pour tea over it, cover and let soak overnight. Set oven to 350F. Stir in beaten egg, sift flour and spice, then combine thoroughly. Next turn into greased and base lined 2lb. loaf tin, smooth over the top and bake for 1 - 1 and 1/4 hours until well risen and firm to the touch. Cover top with foil if browning too quickly. Glaze the top with warmed honey 5 minutes before finished baking and let finish cooking. Cool in the tin for 5 mins. and turn onto wire rack. serve sliced with butter. Can be frozen if desired.
Classic cherry cake is as popular in Ireland as it is in England, but Cherry Dog is an Irish variation that makes economical use of leftover dough from any baking or bread-making session.
Irish recipes - Cherry Dog
3 oz glace cherries
8 oz flour
2 teaspoons cream of tartar
1 level teaspoon bicarbonate of soda
pinch of salt
2 oz butter
2 oz sugar
1 egg beaten
a bit of milk for glazing and moisturising
a bit of sugar for sprinkling
Preheat oven to 400F. Cut cherries into halves or quarters and rinse in water to remove any excess syrup. Dry cherries thoroughly on paper towel and toss in a bit of flour. Sift together in a bowl: flour, cream of tartar, baking soda and salt. Cut in the butter until the mixture resembles breadcrumbs, then stir in the sugar and floured cherries. Make a well in the middle of this mixture, drop in the egg and gradually work into the mixture from the sides, adding sufficient milk to produce a smooth, elastic dough. Turn dough on to a lightly floured surface, knead lightly and form into a large sausage shape. Place on a greased baking sheet, brush with milk to glaze, then sprinkle with a little sugar. bake for approximately 30 mins, until golden. Cool on a wire rack and serve plain or with butter.
Irish Recipes - St. Patrick's Cakes
These little iced sponge cakes are named after Ireland's patron saint and were traditionally baked in three corner tins to give them a shamrock look
4 oz butter
4 oz caster sugar
4 oz flour
1 teaspoon baking powder
White glacé icing
Dash vanilla essence
2 oz chopped cherries may be added as an alternative to plain cakes
Set oven to 375F. Cream the butter and sugar together in a bowl until fluffy. Beat the eggs in a bowl set over a pan of hot water, add vanilla, then stir into the butter mixture a bit at a time. Sift the flour and baking powder together and fold in. If using cherries, fold in cherries now. Place about 12 paper cake cases into tartlet tins and divide mixture between them. Bake for about 15 minutes or until golden and well risen. Cool on wire rack. Reserving a little of the icing, coat the cakes with the remainder and allow to set. Colour the reserved icing green, place in an icing bag with a plain piping nozzle and pipe a small shamrock in the center of each cake.
Hope you enjoy some or all of our Irish Recipes!
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Old Fashioned Irish Recipes from Granny Flanagan's Kitchen