Does any one know some Irish Recipes for a dinner that kids will eat ?

Question

These are what I want recipes on ......
Drinks
Meat
Dessert
Vegetables

Answer 1

i know kids would love Irish Potato Candy, Apple Jelly, Irish Pancake, Pea and Ham Soup, Rhubarb Crumble, Irish Blackberry Shorbet, Irish Stew, Lemon and Vanilla Curd Cake


apple Jelly
5 lb/ 2 kg apples
12 whole cloves
4 pt/ 2 lr/ 8 cups water
4 lb/2 kg/ 8 cups sugar


Wash and quarter the apples. There is no need to peel or core them. Place in an ovenproof dish and add water. Cover, with aluminium foil if necessary. Cook overnight at the bottom of the oven, gas mark l/2, 225°F, 110°C. Next day strain through a jelly bag or a clean, white pillow case - do not squeeze! Measure the liquid into a large saucepan and for every cupful add a cupful of sugar. Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Be careful here, as over-boiling will produce a syrup which will just get thicker without setting. Pour into jars which have been warmed in the oven and cover with waxed discs and lids.


From the Appletree Press title: A Little Irish Cookbook.


Irish Lamb Stew
* 2 tablespoons chopped fresh parsley
* 4 medium all-purpose potatoes, peeled and diced
* 1 cup frozen peas
* 4 large carrots, peeled and cut into 1/4-inch think slices
* 1 tablspoon all-purpose flour
* 1 pound of lamb for stew, cut into 3/4-inch pieces
* 1 1/4 teaspoons salt
* 2 tablespoons vegetable oil, divided
* 1 large onion, diced
* 1 large garlic clove, minced
* 2 cups water
* 1 tablespoon TABASCO brand Green Pepper Sauce

In 5-quart saucepot, over medium-high heat, in 1 tablespoon oil, cook lamb until well browned on all sides, stirring occasionally. With slotted spoon, remove lamb to bowl. In drippings remaining in skillet over medium heat, in 1 tablespoon oil, cook carrots, potatoes, onion and garlic until tender-crisp, about 10 minutes.

Add water, TABASCO® Green Pepper Sauce, salt and browned lamb to saucepot. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 25 minutes, stirring occasionally.

In small cup, combine flour and 2 tablespoons water. Add to lamb mixture with peas and parsley. Over high heat, heat to boiling; reduce heat to low; cover and simmer 5 minutes longer or until lamb and vegetables are tender.

Makes 4 servings.


IRISH POTATO CANDY

1/4 c. (1/2 stick) butter, softened
4 oz. cream cheese, softened
1 tsp. vanilla extract
1 box (16 oz.) confectioners' sugar
1 bag (7 oz.) (about 2 1/2 c.) flaked coconut
Ground cinnamon

Cream together the butter and cream cheese in a large bowl. Beat in the vanilla and confectioners' sugar, then mix in the coconut. Roll mixture between hands to form walnut-sized balls. Roll balls in cinnamon and refrigerate until firm. Yields 30-36 balls. Use good quality, regular cream cheese.

Irish Potato Griddle Cakes - Boxty
8 Servings
1/2 lb Raw potato
1/2 lb potato,Mashed
1/2 lb Plain flour
1 Milk
1 Egg
1 Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add
salt, pepper and flour. Beat egg and add to mixture with just enough
milk to make a batter that will drop from a spoon. Drop by
tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate
heat for 3-4 minutes on each side. Serve with a tart apple sauce: or
as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs,
fried black pudding, fried bread, fried soda bread.


Pea and Ham Soup
1 Ib/ 500 g/ 2 cups dried peas or split peas
4 oz/ 125 gl 1/2 cup diced pieces of cooked ham or a ham bone
1 large onion and a little fat (optional)
3 pts/ 1 1/2 lr/ 6 cups ham stock or water
cream (optional)
parsley (optional)
seasoning
(serves six)

Soak the peas as directed on the packet. Chop the onion, if used, and soften in a little fat over a low heat. Add the peas and water or stock and the ham bone if used.

Cook gently until the peas are soft - about an hour. Remove the bone and strip off any meat. This should be cut into small dice and reserved. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.


From the Appletree Press title: A Little Irish Cookbook.


Rhubarb Crumble
6-8 plump sticks of rhubarb
4oz/ 25g/ 1/2cup sugar
small knob of butter
250ml/ 1/2pt/ 1 cup whipping cream
serves 4

Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady finger or Boudoir biscuits.

blackberry shorbet
1 lb/ 500g/ 2 cups fresh blackberries
4 oz/ 125g/ 1/2 cup sugar
1/4 pt/ 125 ml/ 1/2 cup water
2 egg whites
(serves four)

Clean the blackberries thoroughly and remove stalks. Liquidise the fruit in a blender and strain through a sieve. Dissolve the sugar in the water and boil for about 5 minutes to make a syrup. Add the blackberries and boil for a further minute. When the liquid has cooled, fold it into stiffly-beaten egg whites. Freeze in an ice-cream machine or in ice cube trays in the freezer compartment of a fridge. If the latter is used, the mixture should be stirred about once an hour to prevent large ice crystals developing.

leon and vanilla curd cake
175g/ 6oz sweet shortcrust pastry

Filling
40g/ 11/2oz butter
50g/2oz vanilla flavoured sugar (or caster sugar plus essence)
2 egg yolks
1tbsp (heaped) plain flour
rind and juice of 1/2 lemon
225g/ 8oz cottage cheese

Topping
1tbsp flour
1tbsp sugar
1tbsp butter, melted
1 egg, beaten
caster sugar to dust

Preheat oven to gas mark 4/ 180°C/ 350°F, warm a baking sheet and grease a loose-bottomed flan tin. Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess. Chill pastry case in the fridge. Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese. Mix well, then spoon into the pastry case. Mix topping ingredients together and spread on top of the curd filling. Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm. Dust with caster sugar and serve cool but not chilled.


more recipes for Irish meals in http://indorecipe.com

Answer 2

they will probably like most of this its pretty kid friendly and have them help u pick out things to try ,shop for it and cook it they will be a lot more likely to eat it , and learn too ! how tricky we moms are lol