Irish recipes?

Question

Does anyone know of any nice irish recipes,
that i can cook at school for an assignment, i need to be able to cook it in about 1hr and 40 mins

Answer 1

Take the champ recipe, mix in some boiled shredded cabbage and some cooked sliced Irish bacon, and you have Colcannon.


Champ and colcannon are easy to make and authentic Irish food, not some made-up "Irish" recipe.

Their desserts are usually fruit based like pies and crumbles, and dense fruit cakes and spice cakes.

Answer 2

Irish Roasted Salmon

1¼ hours 1 hour prep

2 tablespoons honey
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 teaspoons chopped fresh thyme
1 1/2 teaspoons grated lemon zest
2 tablespoons vegetable oil
salt & freshly ground black pepper
4 (6 ounce) salmon fillets
Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
Preheat oven to 450°F.
Remove salmon from marinade and place on a rack over a roasting pan.
Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.

Answer 3

here's several recipe take your choice..

Irish Coffee Pudding

6 eggs, separated
1 C sugar
1 C very strong coffee
1 1/2 oz. unflavored gelatin powder
1/3 C Irish whiskey or Irish Mist liqueur
2 1/4 C whipping cream, divided
1/4 C crushed walnuts

Serves 4

Beat egg yolks with the sugar until thick.

Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Mix this mixture into the yolks and sugar. Place in a double boiler (or in a stainless stell bowl suspended over boiling water). Continue beating until mixture begins to thicken, about 8-10 minutes. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. Beat 1 1/4 cups cream. When pudding mixture has cooled and is on the point of setting, fold in cream. Stir in the the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a soufflé dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé dish. Oil a jam-jar or bottle and press it down into the center of the pudding, this will leave a well that will later be filled.

Chill for several hours to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water. Carefully remove the jar or bottle, and fill the center with 1 cup sweetened whipped, cream. Decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.


Irish Cream Bread Pudding

Yield: 8 Servings

PUDDING
1 Loaf stale French bread
2 c Milk
1 c Heavy cream
1/2 c Irish cream liqueur
2 tb Unsalted butter; softened
3 Eggs
1 1/4 c Sugar
1 tb Vanilla
1/2 c Raisins

CARAMEL IRISH CREAM SAUCE

1/4 c Water
1 c Sugar
1/3 c Freshly brewed coffee
1/3 c Heavy cream
1 ts Lemon juice
1/4 c Irish cream liqueur

Pudding:

Crumble the bread, with the crust, into a bowl.
Cover with combined milk, cream and liqueur and
let stand an hour or until the bread has absorbed
most of the liquid.

Preheat oven to 325°. Butter a 13X9" baking dish
and set aside.

Beat eggs, sugar and vanilla until well blended.
Mix gently with bread and raisins. Spoon into pan,
smooth top. Bake until light brown and the
custard is set, about an hour.

Caramel Irish Cream Sauce:

Pour sugar into water in saucepan and let stand
until sugar is wet. Cook, swirling occasionally,
until the mixture turns nut brown. Remove from
heat. Immediately and CAREFULLY, to avoid
splatters, pour in coffee and cream into the
saucepan. Return to heat and cook, stirring
constantly, until caramel melts. Remove from heat
and cool. Stir in lemon juice and liqueur just
before serving.

Answer 4

Champ:
All measurements are per person

1 large potato
1/2 tsp chopped scallions
2 - 4 tbsp milk
1/4 tsp chopped chives
1/4 tsp chopped parsley

peel, chop, boil potato until tender
while potato cooks, gently bring to a boil milk, scallion, chive and parsley
drain potatoes and mash, add milk and herbs, stir.
a little salt may be added when stirring.
Heap onto plate, make depression in center, top with knob of butter and allow to slightly melt, sprinkle with pepper.

Done!

Try this, Irish Stew
http://www.recipezaar.com/85591