my boyfriends family is irish and i want to make a nice irish dinner. anyone know a good irish recipe.?

Answer 1

stew or corned beef and cabbage are the stereotypical dishes (they are both yummy and traditional for a reason)


this web site has a lot of different Irish recipes:
http://www.irelandseye.com/aarticles/culture/recipes/index.shtm


http://www.gumbopages.com/food/irish/stew.html
IRISH STEW with lamb and Guinness
* 3 pounds lamb shoulder with a little fat, cubed
* 1/2 cup flour
* 3 large Russet potatoes, peeled and cubed
* 3 large carrots, peeled and sliced
* 6 stalks celery, cut into 1/2" slices
* 2 large yellow onions, cut into large dice
* 3 - 4 cloves garlic, minced
* 1 bunch fresh rosemary
* 1 bunch fresh thyme
* 1 bunch fresh parsley
* 2 quarts lamb or beef stock, or as needed
* 12 ounces Guinness stout
* 1 cup pearl barley (optional)
* 2 teaspoons corn starch
* Salt and freshly ground black pepper, to taste

For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of lamb or beef stock, then add when you return the meat to pot with the vegetables.

Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.

Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.

Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

YIELD: 6 generous servings




Corned Beef & Cabbage Recipe
INGREDIENTS:

* 1-3/4 pounds onions, divided use
* 2-1/2 pounds carrots, divided use
* 6 pounds corned beef brisket or round, spiced or unspiced
* 1 cup malt vinegar
* 6 ounces Irish stout beer
* 1 tablespoon mustard seed
* 1 tablespoon coriander seed
* 1/2 tablespoon black peppercorns
* 1/2 tablespoon dill seed
* 1/2 tablespoon whole allspice
* 2 bay leaves
* 3 pounds cabbage, rinsed
* 2-1/2 pounds small red potatoes, scrubbed
* 1/2 cup coarse grain mustard, optional
* 1/2 cup Dijon mustard, optional

PREPARATION:
You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.
Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.

While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.

Yield: 12 hearty servings
http://homecooking.about.com/od/beefrecipes/r/blbeef156.htm

Answer 2

Irish stew is the classic dish and can be nice if done well. The trick is to keep the veg chunky and get it all into a large pot and let it cook on low hest for as long as possible. Use stewing steak or Braising steak and some stock if you like bit of salt and pepper too if you like. The more time the more it will thicken and flavours mix into the "gravy". All the usuall root vegetables go in there Potato, carrot, Turnip, and anything else really. The tradition of it is that it was away to create a filling meal with little meat bit like the "american Meatloaf idea" I wouldnt try a trial run in a small pot as for some reason it doesnt seem to work this way doesnt taste to good. If you get the flavour and texture right its leaves a nice warm comforting feel reminiscint of huddling round an open fire place you know cosy.

Irish Soda Bread or Farl is often served with it and its eaten a bit like a soup or broth. Often with a spoon so I would leave a full cutlery set and let them choose.

If you are looking to impress you could get you get your hands on some Oysters from Galway, Even the french consider them to be amongst the best.

Irish food is generally good basic ingredients and natural flavours cooked well. The quality of your ingredients is an important aspect.

Desserts are much like enfglish stuff with stodgy hot pudding sponges. Served with hot custard or cream. Spotted Dick, Jam roly poly, Treacle pudding, bread and butter pudding. Will probably always be will received.

You could always take the opportunity to use some Baileys in an Ice cream sundae too theres loads of recipes if you google it I would imagine.

Irish coffee or a nice straight shot of Black Bushmills will probably be a nice cherry on top if they like a tipple.

Answer 3

Not knowing what region of Ireland they are from makes it a bit hard to make a traditional Irish dish. However, I have some favorites.

Irish Stew:

2 1/2 lb boned mutton
4 large potatoes
2 large onions
3 or 4 medium carrots
sprig of parsley
2 cups water
salt and pepper
(serves four)


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Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.

Don't cook this at a high temperature as the meat will get very tough. In fact, if you have a slow cooker/crockpot-I recommend using that.

Get yourself some "Daddy's Sauce". HP sauce is the english version and probably easier to find. A1 is the american version, but doesn't come close to the Irish or English sauces.

If his family will be staying with you dor lunch the next day, make some soda bread-perhaps throw is some raisins-serve with butter (whipped) and some gooseberry jam or currant jams. To give it a more savory kick, serve ot with some ham (not deli ham) and some dill mustard. Also hot sweet mustard is a nice choise too or just some good ol' fashioned colemans.

Steak and Guiness Pie (don't forget the sauce again)

Ingredients:
• 1 kg Round steak
• 1 Tbsp Flour
• 1 tsp Brown sugar
• 1 Tbsp Raisins (optional)
• 5 x Onions
• 300 ml Guinness
• 8 Slices bacon
• 3 oz Lard
• Chopped parsley
• Short pastry


Directions:


Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.

Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.


Dessert-Make a Rhubarb Pie or Cobbler. Rice Pudding is another nice one or a bread pudding.

I make everything from scratch and don't follow recipes, sorry can't be of much help there..but you could try this source

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

Answer 4

It's harder to get more Irish than Cabbage and Bacon and boxty!

Traditional Irish Cabbage and Bacon

1 Lg or 2 small green cabbages
8 Strips bacon
Salt and pepper to taste
4 whole allspice berries
1 can chicken broth

Cut the cabbage in half and boil for 15 minutes in salted water. Drain and soak in cold water for 1 minute, then drain well and slice.

Line the bottom of a casserole with half the bacon strips, then put the cabbage on top and add the seasonings.

Add enough stock to barely cover, then put the remaining strips of bacon on top. Cover and simmer for an hour, until most of the liquid is absorbed.

Boxty

1 cup raw potato
1 cup mashed potato
2 cups plain flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/2 cup milk

Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes.

Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.

"Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man."

Answer 5

Corned Beef Brisket Recipe
Ingredients :
1 (8-10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
The Brine
1/2 cup white vinegar
4 tablespoons sugar
2 quarts water
1 cup kosher salt
3 bay leaves
1/2 teaspoon mustard seeds
1 pinch ground cloves
1 teaspoon peppercorns
The Simmering Liquid
water, to come up 3/4 to side of brisket
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
4 garlic cloves, sliced
Preparation :
Combine all of the brine ingredients and bring to a boil, then cool. Place the beef brisket, the cooled brine, and the 4 garlic cloves in a huge plastic roasting bag. Make sure that all of the meat is covered by the brine, tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours.
6-8 servings.

Answer 6

Simple but delicious: Corned Beef (proper) and Cabbage.

If you can get proper corned beef (that is salted Silverside of beef) and I am not talking about the tinned variety, slowly boiled in peppered water (depending on size but 1 1/2 to 2 hours simmering). (I just noticed someone suggests Brisket - too fatty and stringy - only use as a last resort). Boil a head of green cabbage, (bring to the boil, then simmer for about 45 minutes) making sure that you cut the stalks out. About fifteen minutes before the beef is done, strain off the cabbage and put it into the same pot as the beef and the liquid, simmer for the remaining time the beef is on. You will know that the beef if cooked if you can insert a sharp knife with little or no resistance. Earlier you should have peeled, quartered and boiled potatoes by bringing them to the boil in salted water, then gently simmer for about twenty five minutes. Strain off and place a couple of paper kitchen towels into the pot on top of the potatoes. Put on the lid and let them settle. They should become flowery. You can have them whole or mashed. A knob of butter may be given with each serving. Very little extra is required but some like a touch of English mustard. Absolutely wonderful. Followed of course by a nice large slice of apple tart (with a couple of cloves in it for flavour) swimming in a thick custard. The father (and sometimes the mother) might like a glass of Guinness Stout with it). Sorry, but I have just drooled all over the keyboard.

On their arrival at your house greet them by saying in Gaelic 'Dia is Muire duit, Failte.......... Jesus and Mary be with you, Welcome. Pronounced: Deea - ish - Mirr ah - git - Fall che..........

(ps. Just noticed your name Chivon - also Gaelic 'White Fairy'.. but spelt Siobhan).

Answer 7

I make an Irish stew. Its easy. In a moderately thick chicken base, I simmer in a crockpot: whole green beans, diced baked ham, and potatoes. After it simmers for a few hours (I add the green beans for the last hour) I ladle the stew over mashed potatoes.

Answer 8

Shepherd's Pie or Corned Beef and Cabbage are both really good. Another thing I have had is called "Bangers and Mash" it was sausages and mashed potatoes...really good. Try looking on the net, or go get a cookbook. I bet there are some REALLY good recipes...

Answer 9

Just do something you do well. When people try to do ethnic food for the first time it does not come out like the real thing they make at home. But corned beef and boiled root vegetables is not hard.

Answer 10

Beef and Irish Stout Stew.
I've made this for my grandad and he loved it. I of course didn't tell them I'd found it online. You may pretend it's yours if you wish :)
here's the link:
http://food.yahoo.com/recipes/allrecipes/70298/beef-and-irish-stout-stew;_ylt=AirLrLSKqRlx3II6U9wIpUVIY.Y5
best to serve with soda bread
here's that link:
http://allrecipes.com/Recipe/Amazingly-Easy-Irish-Soda-Bread/Detail.aspx