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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. INGREDIENTS 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. INGREDIENTS Irish Recipes TIPS 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! INGREDIENTS METHOD - 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 INGREDIENTS: • 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
DIRECTIONS: Brush steaks with melted butter. Remove fat. Grill for 7-8 minutes each side. SAUCE: 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. INGREDIENTS: • 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 STUFFING: • 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 DIRECTIONS: 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! INGREDIENTS: Pastry Filling METHOD: 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 INGREDIENTS: METHOD: 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 INGREDIENTS: METHOD: 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. INGREDIENTS - METHOD-
Irish Recipes - IRISH POTATO SOUP The most traditional of Irish Recipes! INGREDIENTS 2 oz. butter METHOD 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. INGREDIENTS METHOD - 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! GUINESS CAKE - By Margaret Johnson INGREDIENTS: • 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 DIRECTIONS: 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. INGREDIENTS METHOD - 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! INGREDIENTS METHOD - 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! INGREDIENTS METHOD - 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.
STARTER 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. MAIN COURSE 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. Dumplings 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. DESSERT 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 Ingredients: 5 lb Corned-Beef brisket Method: 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! Ingredients: 1 fresh lobster Method: 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 - 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 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 INGREDIENTS : METHOD: 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 INGREDIENTS: METHOD: Hope you enjoy some or all of our Irish Recipes! Do you spend hours each month waiting in a restaurant lobby to get seated? Do you spend hundreds of dollars per month paying others to cook secret recipes that you never thought you would be able to cook on your own? What if you could cook these same recipes without waiting to be seated, at any time, and for a fraction of the cost? Now you can! Cook the same recipes from your favorite restaurants for friends and family and have them convinced that you've ordered in. They simply will not believe that you've learned the secret, guarded recipes from the best restaurants! Cook the Recipes from Your Favorite Restaurants Tonight! Old Fashioned Irish Recipes from Granny Flanagan's Kitchen
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