This recipe is over 300 years old! I found it in an old cookbook and cherish it dearly. Bear in mind this is a very dense, very rustic loaf, and creates a very hard crust. But it is fun for an authentic Irish treat. Because of the recipes age, all of the rising comes from the buttermilk, rather than bread soda (baking soda). If you prefer a lighter loaf, you may add 1 t. of bread soda to the dry ingredients.
This is a beautiful cream of tomato soup, but with a very Irish twist: the use of Poitin. Poitin is basically Irish moonshine made from potatoes, usually at over 90% pure alcohol. If you don't have access to moonshine (Irish or otherwise) feel free to substitute vodka. Bear in mind that either way, the harsh alcohol cooks out leaving a unique flavour with this dish.
A basic, yummy, Irish soda bread. The cake flour gives it a light and airy consistency, while the butter gives it a nice flavor and crunch.
Here's a thick, heavy soda bread perfect for soaking up the last drops of stew in your bowl or the beer in your stomach!
This is another very old recipe from my very old Irish recipe book. Although nettles are not as commonly eaten in Ireland today, this weed saved many a family during the famine. Make sure to wear gloves when handling nettles, and use only the leaves, discarding the stems and stingers. Bear in mind that the "sting" cooks out entirely!
This a recipe that I got from my Family. My grandparents were Irish and they fixed this when we a family gathering. Unfortunately they never made enough.
A big hearty soup that feeds a crowd--made with three legendary Irish ingredients: Corned beef, cabbage, and beef.
Italian and Irish cuisine got together and spawned this delicious, beefy snack. Serve on St. Patrick's Day for a different twist to the holiday.
Like a corned beef pie in a baking dish, this meaty casserole will make your St. Patrick's Day dinner.
A party favorite, this dessert combines two delicious Irish spirits with chocolate. Whiskey is in the cake and Irish cream smooths out the frosting.
This takes some of my favourite things from Ireland (Black Pudding, good cheese, potatoes, and stout), and turns them into a fun evening meal. Black pudding can be found online, or try a butchers/grocers that carries a British or Irish selection. If you don't eat blood, then substitute with a slice or two of fine quality ham or corned beef.
This is a recipe I borrowed from a friend whose family owned a chain of chip shops on the Northside. The chips (french fries to the Yanks) are moist and thick, with a soft centre, while the fish is steamed inside a crispy lager-battered coating! Just add malt vinegar and Maldon's Sea Salt, and you are sorted!
Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk being added to the meat. Mash meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage, such as a Cumberland or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.
None of your distracting broccoli to get in the way of this casserole. Just meat and potatoes--and, for crunch, potato chips.
A simple, tasty breakfast casserole. Way cheaper and better than the same thing at your local greasy breakfast joint.
Add some color to your breakfast with this simple hash recipe. It comes out red!
This is a recipe handed down from my ex wife's Irish-American family in Portland, Oregon and it is always well received at gatherings, particularly on cold, rainy nights with fiddles playing in the background.
Seared flank steak is sliced up and stirred into penne pasta with Alfredo sauce and diced tomatoes. Ample fresh basil and Parmesan cheese finish it off! I have also made this with grilled chicken instead of steak.