This is a recipe direct from my Irish/Welsh ancestors. Keep in mind, sugar and other ingredients were hard to come by before the early 1900's.
Contrary to popular belief, corned beef and cabbage is not traditional Irish fare. But when the Irish came to America, they found that their beloved bacon was rather dear, while corned beef was a cheaper alternative. This dish is a truly beautiful, all Irish, alternative to the corned beef supper. This uses a whole piece of bacon, rather than slices. You may need to special order this from your butchers.
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.
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.
No, I am not making this up! This is a very old Irish recipe for lobster. Somehow the idea of boiling your lawyer (lobster), then flambeeing him before dousing him in cream, is somehow a justice to the world! Not only is the name fun, but it is an excellent recipe which is great when you have a few quid to spare! If I don't want to go to the hassle of cleaning and boiling the shells, I will sometimes just serve this over toast points, or a pasta of some kind. But the shells make a great presentation!
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.
Dried fruits add some chewy sweetness to this dense quickbread flavored with a couple scoops of caraway seeds.
This Soda Bread has been a favorite in my mother's kitchen for as long as I've been alive. Just mix the ingredients and place in a regular size loaf pan as their is no need to let it rise. It's cakelike texture makes it a wonderful treat right out of the oven or even better in the toaster with butter and jam the next day. I hope you all enjoy it.
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!
As far as organ meat goes, heart is probably some of the most tame you can try. When I first had this, I honestly thought it was an elk roast, or perhaps moose. It was that good! Bear in mind that it is a very low-fat cut, so over cooking will dry it out quickly. This is one I have made a few times for a Sunday roast. When I didn't tell people what it was, they assumed it was just a beef or venison roast!
I worked at a hotel on the Kinneret in Israel, where we made this recipe for every Sabbath. As there are few ingredients, use the best quality you can, especially for the beef stock. If possible use homemade or organic. As for the beef, use a good quality cheap cut, such as chuck steak. Feel free to add your own touches to this recipe. Sometimes I use venison instead of beef, or add a handful of forest mushrooms. It's a great base to build off of.
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 very hearty, thick stew you'll be dining on for days. Inspired by wsf's "Sabbath Stew."
A simple, easy stew that incorporates quinoa without losing any delicious meaty flavor. Inspired by wsf's "Sabbath Stew."
A traditional Irish comfort food, perfect for the family or just for two. Brush the top with a bit of melted butter for a beautiful, golden brown top.
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 very traditional recipe usually served at Christmas. Back home, the meat comes preseasoned and prepared, and just needs to be dropped in the pot. But here you will need to do the work for yourself. It's only about 2 minutes of work a day for ten days, but well worth the effort! Bear in mind, this is a lot of food, so you may need an industrial stock pot to cook it in...
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.