This is a pudding made from: Seaweed! The seaweed has no flavour, but does make an amazing thickener. Because of this, it is an excellent vegetarian custard. By using Soy Milk, it can also be turned into a brilliant vegan custard. Your guests will never know that they are having seaweed for dessert. Carrageen can be found or ordered in the U.S. through healthfood shops, where it is sometimes called carrageenan.
Dried fruits add some chewy sweetness to this dense quickbread flavored with a couple scoops of caraway seeds.
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.
2 to 3 lb. top round roast. Bag of baby carrots, Few stalks of celery, 4-5 potatoes cubed, fresh green beans cut, salt, lots of pepper, 3 cloves of garlic diced. Oh and the main ingredients: a pot of coffee and a Guinness.
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.
St. Patty's Day done right: Meat, potatoes, and Ireland's best beer.
This is our favorite recipe to make when the weather gets cold. It's so easy and delicious. We make this at least once a month throughout the winter.
Put this in your slow cooker the night of March 16th and you'll have an Irish feast ready to eat all day in honor of St. Paddy. Inspired by Ickenham's "Irish Beef Stew with Guinness Beer."
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!
Out of bread? Turn your reuben sandwich fixin's into a hearty, creamy topping for baked potatoes. Super for your St. Paddy's Day leftovers, if you have any.
This is quick and easy comfort food, a meal in a bowl that is ideal for cold winter evenings. If you can't find an Irish bacon, you can use diced ham instead.