Check these out:
Lamb Stew
If you do not like Lamb- use Lamb - (you might wish to add more carrots and garlic and pepper)
A traditional Meal- Just right for after a night out at the pubs-and it gets better as it gets older!
Ingredients:
1/2 pound thickly sliced bacon,diced
6 pounds boneless LAMB shoulder cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic,peeled and finely chopped
1 Large Yellow Onion peeled and finely chopped
1/2 cup water
4 cups Beef Stock -canned or home-made
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces-use large manly ones!
2 large yellow onions peeled and sliced
3 pounds potatoes peeled,quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme,whole
1 bay leaf
1 cup dry white wine
Garnish-chopped parsley
Instructions:
Saute bacon in large frying pan-reserve fat and bacon.
Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly
Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color.Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender.
Check for salt and pepper before serving-top with parsley garnish before serving.
Champ potatoes
Ingredients: 1 1/2 lbs. cooked potatoes, 4 oz scallions, 1/2 cup milk, salt and pepper, 4 large pats butter.
Instructions Peel potatoes and boil the in salted water. Drain and allow them to dry out completely. Trim and wash the scallions. Slice them finely including he green parts and put them in a pan with the milk to simmer gently until soft. Drain scallions and keep the milk. Beat scallions into the potatoes then gradually add the hot milk until you have a fluffy mixture. Season with salt and pepper and make into four servings. Make a mound with a dent in the center for an ample quantity of butter. As you eat the mixture you dip it into the butter in the center. (real butter is best for this!)
Strawberry Scones
Ingredients: 1 cup strawberries,2 1/2 cups all-purpose flour(unsifted),3 tablespoons sugar,2 teaspoons baking powder,1/4 teaspoon salt,6 tablespoons butter or margarine,2/3 cup milk.
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.
Dublin Coddle
Ingredients:2 lb pork sausages-bangers,seasoned flour,bacon fat,sunflower oil,2 large onions diced,2 garlic cloves,1 lb lean bacon slices or thinly sliced smoked pork or ham,4 large potatoes thickly sliced/peeled,2 carrots thickly sliced peeled,bunch of fresh herbs to taste,black pepper,hard cider,chopped parsley.
Instructions:dip sausages into seasoned flour and seal in hot bacon fat. Soften onions and garlic cloves in the oil.Put sausages bacon and onions in large sauce pan with potatoes and carrots and herbs. Cover with cider.Cook over moderate heat for at least an hour-do not boil. Garnish with parsley.Wash down with mugs of Guinness stout and soda bread serves 6.
Irish Rarebit
A famous High Tea Savory
Ingredients:
2 tbsps butter or margarine
2tbsps flour
1tsp Dijon mustard
1tsp honey
1/2 cup milk
1/2 cup Guinnesss Stout
1 cup Cheddar cheese,grated
Salt and pepper
Instructions:
Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown.
Remove pan from heat and gradually beat the milk into the roux.Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toast and brown under the grill.
2007-12-20 08:50:42
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answer #1
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answered by Anonymous
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the real kind of fish and chips!!! And beef stew!!! My boyfriend and I go to a authentic Irish pub owned by a nice Irish family and the menu is awesome, and very traditional. They also have stuff like Champ, bacon and cabbage, and boxty!
There is a commonly held misconception that corned beef and cabbage is a traditional Irish dish. Corned beef is actually an Irish-American tradition adopted from neighboring Jewish-Americans in New York City. It gained popularity as a replacement for the traditional dish of bacon and cabbage, since immigrants had difficulty obtaining bacon or pork while beef was more readily available than it would have been in Ireland.
2007-12-20 17:00:35
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answer #2
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answered by LO 6
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Main course: Shepherd's Pie. Appetizer: Potato Leek Soup. Dessert: Bread pudding.
2007-12-20 16:48:36
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answer #3
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answered by Anonymous
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When I worked for an Irish cafe, our top selling Irish dishes were:
Appetizers-
Potato and Leek Soup
Potato and Cheddar Soup
Shrimp Cocktail
Main Courses-(all served with a basket of fresh made brown bread, soda bread and butter {except sandwiches})
Irish Bacon and Cheddar Burger
(real Irish Bacon, Cheedar and 1/2 lb ground round on a sesame seed bun) w/thick handcut fries (think steak fries-but NOT frozen, made fresh)
Corned beef Sandwich (Hot Corned beef, mustard on rye-nothing else!)
Shepard's Pie
Fish and Chips (don't forget malt vinegar on the side!)
Lamb Stew
Beef and Guiness Stew (Chunks of round steak, potatoes, carrots, peas and onions in a brown sauce made with thickened beef stock and Guiness)
Desserts-
We offered Bread pudding, but most patrons opted for our Brownie Sundae-A warm browne topped with a scoop of rich Vanilla ice cream, fresh whipped heavy cream and smothered in hot chocolate sauce-and a cherry on top, of course! ;-)
or our variety of fresh baked pies.
Hands down,.our patrons favorite was Sunday Brunch-2 eggs any style, a rasher of rish bacon, bangers, black and white pudding (white pudding consists of pork meat and fat, suet, bread, and oatmeal formed into the shape of a large sausage. Black pudding is the same, but blood is added as a filler until it is thick enough to congeal when cooled), brown bread, soda bread and a scoop of sauteed tomatoes and mushrooms. This was severed from 10 am until 2:30 pm from September to mid-May. It was often our busiest day of the week for food.
2007-12-20 19:01:17
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answer #4
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answered by Scooter 3
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Corned beef and cabbage, colcannon
2007-12-20 16:44:33
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answer #5
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answered by Anonymous
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irelandseye.com
There are some very good recipes here.
2007-12-20 16:45:57
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answer #6
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answered by Butterfly Lover 7
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this link will answer your question! and all yummy!!
http://www.scotlandforvisitors.com/recipes/irish.php
2007-12-20 16:45:59
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answer #7
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answered by Anonymous
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