Hello! I need some good Irish recipes!?

Question

Yummy dinners and bread, too, please! Also, some good desserts! Thank you so much!

Answer 1

SPICY CORNED BEEF
2 corned beef briskets, about 5 pounds each
1 medium onion, halved
1 medium carrot, cut into chunks
1 celery rib, with leaves
1 tablespoon mixed pickling spices
1/3 cup packed brown sugar
1 tablespoon prepared mustard
1/2 cup sweet pickle juice
Place corned beef in a large Dutch oven and cover with water. Add onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 to 3 hours or until meat is tender. Transfer corned beef to a 13-by-9-by-1-inch baking dish.
Discard broth and vegetables. Score the surface of meat with shallow diagonal cuts. Combine brown sugar and mustard; spread over meat. Pour pickle juice into dish.
Bake, uncovered, at 325 degrees for 1 hour, basting occasionally. Yields 18 to 20 servings.

Colcannon
1 medium cabbage, quartered and core removed
2 pounds potatoes, scrubbed and sliced, skins left on
2 medium leeks, thoroughly washed, sliced
1 cup milk
1/2 teaspoon mace
Salt and freshly ground pepper to taste
2 garlic cloves, finely minced
8 tablespoons butter
Bring a pot of salted water to a boil and boil the cabbage until tender, about 12 to 15 minutes. Drain off the water and chop the cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage the butter. The texture that you want to achieve is smooth, buttery potato with interesting pieces of leek and cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown. Serves 6.

IRISH SODA BREAD
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon, each, baking powder and baking soda
1/2 teaspoon salt
6 tablespoons shortening
1/2 cup raisins
1 tablespoon caraway seeds
1 1/2 cups buttermilk
1 egg, lightly beaten
2 tablespoons butter, melted
Cinnamon-sugar, for topping
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture is crumbly. Stir in raisins and caraway seeds. Combine buttermilk and egg and stir in the crumb mixture. Turn onto a lightly floured surface and knead gently 5 to 6 times.
Divide dough in half and shape into two balls. Place on a lightly greased baking sheet. Pat each ball into a 6-inch round loaf. Using a sharp knife, cut a 4-inch cross about 1/4 inch deep on top of each loaf. Brush with melted butter and sprinkle with cinnamon-sugar.
Bake at 375 degrees for 40 to 45 minutes or until golden. Yields 2 loaves.
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Apple Duff Recipe
4 Dessert apples
2 oz Brown sugar
2 oz Raisins
Cinnamon to taste
1 Beaten egg
1/2 pt Cream, whipped
1 pk Puff pastry (12 oz)
1. Preheat the oven to 400'F. Peel and core the apples. Stuff the centers with a mixture of brown sugar, raisins and cinnamon.
2. Roll out the pastry and cut out 4 circles approximately 8" in diameter, depending on the size of the apples. Place an apple in the center of the pastry circle and brush the edge with beaten egg; draw up the pastry to enfold the apple, pressing the edges firmly to seal.
3. Brush the tops of the pastry parcels with the remaining egg to glaze. Bake in a shallow ovenproof dish for 40 minutes. Serve with whipped cream.
http://www.recipeatlas.com/irishrecipes/appleduffrecipe.html

Irish Recipes
http://www.recipeatlas.com/irishrecipes/

Answer 2

IRISH BOILED DINNER

1 (3 1/2 lb.) fresh beef brisket
2 (12 oz.) bottles Lager beer
2 c. water (or enough to just cover)
2 bay leaves
10 black peppercorns
1/2 c. chopped parsley
2 tsp. salt
2 tbsp. butter or olive oil
3 cloves garlic, peeled and sliced
2 c. chopped and rinsed leeks (white parts only)
1 med. yellow onion, peeled and sliced
3/4 lb. lg. carrots, cut into lg. pieces
3/4 lb. sm. red potatoes
1 lb. turnips, peeled and quartered
2 lbs. green cabbage, cut in sixths (secure with toothpicks)
Salt and freshly ground black pepper to taste

Place an 8 to 10 quart dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and saute the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven.
Cover and simmer gently for 3 1/2 hours or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving.

Answer 3

IRISH STEW Serves 2 components 2 potatoes a million carrot a million parsnip a million turnip a million onion 250g of lamb or mutton a million tablespoon of oil 750ml of water a million lamb inventory cube a million tablespoon of parsley floor pepper to style approach Peel the potatoes and chop them into 2cm (a million inch) products. decrease the two ends off the carrot, peel it and chop it into 2cm (a million inch) products. decrease the two ends off the parsnip, peel it and chop it into 2cm (a million inch) products. Peel the turnip and chop it into 2cm (a million inch) products. Peel the onion and chop it into tiny products. Chop the beef into 2cm (a million inch) products. positioned the oil right into a saucepan on a reasonable warmth. upload the onion and fry it for 3 minutes till it is golden, stirring to cease it sticking. upload the beef and cook dinner for 5 minutes till it is brown without pink bits. upload the vegetables and cook dinner for yet another 5 minutes. upload the water and the inventory cube. upload the parsley. Season with the pepper. deliver to the boil, then turn down the warmth till it is purely boiling (simmering). positioned the lid on the saucepan and cook dinner for a million hour. verify the water point each and every so often and appropriate up if it starts to dry out. ADDITIONS & options Serve with soda bread or dumplings. The components given are the classic Irish ones. notwithstanding, lamb or mutton could properly be high priced, so use beef and a beef inventory cube rather and make the Irish American version.

Answer 4

Dublin Coddle

Ingredients:
1 pound bacon slices
2 pounds pork sausage links, bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string or in a cheesecloth bag
black pepper
apple cider
fresh parsley, chopped, for garnish

Preparation:
Lightly fry bacon in skillet until crisp; drain. Crumble the bacon and place in a large pot. Pour off most of the bacon grease. Brown sausage in the skillet. Remove and add to the pot with bacon. Soften sliced onions and whole garlic cloves in skillet over medium-low heat, then add to pot along with potatoes and carrots.
Bury the bunch or bag of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.
Serves 6.


Irish Soda Bread with Herbs

Ingredients:
4 cups bread flour
1 tablespoon fresh chopped dill, or 1 teaspoon dried dillweed
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried leaf tarragon
1 tablespoon chopped fresh thyme, or 1 teaspoon dried leaf thyme
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg yolk
1 tablespoon water

Preparation:
Preheat the oven to 325°. In mixing bowl, combine 4 cups flour, the chopped herbs, baking powder, salt, and baking soda. Mix on low speed of electric mixer with paddle attachment for 2 minutes. Whisk together the buttermilk and vegetable oil in a stainless steel bowl.
Gradually add the buttermilk mixture to the combined dry ingredients while mixing on low speed and continue to mix until the dough forms a ball, about 30 seconds. Scrape the dough away from the paddle and turn the dough ball over. Mix on low speed for about 30 seconds longer.
Transfer the dough ball to a floured surface and knead until smooth, about 2 minutes. Form the dough into a round loaf, pinching and twisting the bottom a bit to make the loaf taller. Place the loaf, pinched side down, on a baking sheet lined with parchment paper or a nonstick silicone liner.
Whisk the egg yolk with 1 tablespoon water, then lightly brush the mixture over the top of the loaf. Score the loaf by cutting a 1/4-inch deep "X" into the top. Bake the loaf in the preheated 325° oven for 50 to 55 minutes. The bread is done when a hollow sound is heard when the bottom is tapped with your finger. Allow the bread to cool to room temperature before slicing.

Answer 5

at http://www.allrecipes.com they have an AWESOME Irish Soda Bread recipe, a great cabbage recipe and a terrific corn beef brisket recipe.

Answer 6

Here are some good sites with Irish recipes

http://www.irelandseye.com/aarticles/culture/recipes/index.shtm

http://www.bhg.com/home/Irish-Recipes.html

http://www.irishabroad.com/Culture/Kitchen/recipes.asp

Answer 7

i have a good recipe for irish meat balls.. but it's a secret family recipe... sorry...

Answer 8

en.wikipedia.org/wiki/Irish_Stew

hope that helps