A Feast of True Irish

[Dept of PMM Artists & things]

IRISH 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.

 

Another Lamb (Mutton) Irish Stew

Blanch three pounds of mutton chops by dipping
them first in boiling water, for two or three minutes,
and then into ice-cold water. Place them on the bottom of
a clean stewpan, barely covering them with cold water.
Bring them slowly to a boil; add one teaspoonful of salt;
skim clean ; add a little parsley, mace, and a few peppercorns.
Simmer twenty minutes ; add a dozen small onions •
whole, and two tablespoonfuls of flour mixed well with cold
water. Let it simmer for an hour; add a dozen potatoes
pared and cut to about the size of the onions. Boil till
these are done; then dish, placing the chops around the
edge of the plate, and pouring the onions and potatoes into
the centre. Strain the gravy, add three tablespoonfuls of
chopped parsley, and pour over the stew.

 

St. Brigids Day Foods

1.Colcannon for 6

1 1/4 lbs. Kale or green Cabbage, 2 cups water, 1 tablespoon olive oil, 1 1/4 pounds peeled and quartered potatoes, 1 tablespoon chopped parsley, 1 cup cleaned and chopped leeks white part only, 1 cup milk, pinch of ground mace, salt and ground pepper to taste, 1/2 cup melted butter (use real butter)
1.simmer kale or cabbage in 2 cups water and oil for 10 minutes , drain , chop fine.
2.boil potatoes and water, simmer till tender.
3.simmer the leeks in milk for ten minutes till tender. 4.drain and puree the potatoes.
5.add leeks and their milk and cooked kale. 6.mix. add mace, salt and pepper.
7.mound on a plate and pour on the melted butter.Garnish with parsley.

 

Boxty Cakes:

1/2 pound hot cooked potatoes, 1/2 pound grated raw potatoes, 2 cups flour, 1 teaspoon baking soda,
1 1/2 cups buttermilk, butter for frying, salt and pepper.
1.drain, peel and mash the hot potatoes.
2.stir in the raw potatoes, flour and baking soda.
3.add salt and pepper to taste.
4.mix well with enough buttermilk to make a stiff batter.
5.Shape into 3 inch patties about 1/4 inch thick.
6.fry on hot greased griddle until crispy and golden on both sides. Makes 12. 

 

St. Brigids Oaten Bread
1 cup flour, 1 tablespoon sugar, 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt., 3 tablespoons butter in small pieces, 3/4 cup uncooked oatmeal flakes. 1 egg, 1/2 cup buttermilk
1.heat oven to 425 degrees. 2. grease baking sheet. 3.combine flour, sugar, baking powder, baking soda and salt in bowl and mix. 4.Add butter bits and cut in with knife until mixture is crumbly. 5.add oats and toss to combine. 6.in other bowl beat egg with buttermilk. 7.make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together. Make dough into ball and transfer to floured surface. Knead 20-25 times. Add flour if sticky.
8.pat dough into 8-inch round and transfer to baking sheet. 9.score a deep cross into the bread but do not cut it through 10.bake 15-20 minutes till brown. 

Irish Spiced Beef

Ingredients:20 cloves, 2 tsp ground allspice or cinnamon, 6 Shallots, 2 tsp Prague Powder(can be obtained from the Sausage Maker-26 military Rd,BNuffalo,N.Y. 14207), 1Pound Kosher Salt (coarse), 1 tsp black pepper, three tsp. ground mace, 7-8 lb. beef. 2-3 bay leaves, ground nutmeg, Two Pints Guinness Stout. Instructions:1. Grind all dry ingredients and mix 2. Add finely chopped shallots 3. Rinse beef and place in plastic or glass container(avoid iron). 4.Take 1 seventh of the spice/salt mixture and rub it all over the meat. Place meat back into container, cover and set out on the back porch or in a cool spot-if too warm out place in fridge. Each day for seven days rub the meat with one seventh of the mixture, turn over and re-cover. Leave the liquid that forms with the meat. At the end of seven days place meat and liquid into a big pot -add water to top up and cover the meat and boil until the meat is tender.(a fork should just barely be able to lift up strands of meat-dont over do it!) Change water adding clean water and boil for another 30 minutes. Then add veg-large carrots,onions, and potatoes- cook until almost done. Add two pints Guinness Stout and boil for another 10-20 minutes.
You can eat this hot or leave to cool overnight-place meat into colander with weight on it and plate or dish under it. 

Irish White Pudding Sausage

Ingredients: 2 1/2 lbs. medium ground pork butt,2 1/2 lbs. fine ground pork putt, 5 cups plain bread crumbs,4,eggs lightly beaten,8 cloves pressed garlic,1 tbsp. salt,3 tsp thyme,3 tsp.basil,3 tsp marjoram, 3 tsp black pepper,2 cups ice water. Mix thoroughly keeping cold.Stuff into casings making 2 1/2 inch links or pat into small compact pattys.Referigerate over night before freezing.Fry to golden brown.

Irish Bangers

Ingredients: 2 tsp. ground white pepper,1 tsp ground ginger,1 tsp sage,1 tsp mace,3 oz salt,6 oz bread crumbs -plain,10 lbs. fat pork butt(if lean add 1 lb fat back,2 cups ice water. Grind meat-1/2 medium 1/2 fine add spices and mix very well.Stuff into small casing links or make into compact pattys. Leave overnight in Fridge before freezing. Fry till golden brown.

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.

Beef With Guinness

Beef With Stout The Only way to Cook Beef-sometimes add oysters!

Ingredients: 1/4 lb. Butter,1 pound beef chuck cut into 1x2 inch pieces.1 large sweet onion-sliced thin, a bouquet garni:thyme,sage,parsley,bay leaf,1/4 teaspoon salt.1/4 teaspoon black pepper,1 cup beef stock, 1 pint guinness stout,4 medium potatoes(1 lb peeled)2 tablespoons parsley,large manly sweet carrots.
Instructions:heat butter in skillet brown the beef in batches-set beef asside.2.cook onion in hot fat for 3 minutes-just soffened,return meat to pan add bouquet garni,salt,pepper,stock and stout and bring the mixture to a boil.Cook stew uncovered in preheated 350 degree oven for about one hour add potatoes and bake e for 45 minutes till all is tender.add salt and pepper to taste. Thicken sauce with butter and flour.Garnish with parsley.

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.

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.

 

 Stuffed Marrow Squash

Ingredients:
1 large Marrow (Giant food sells them)
6-8oz cooked lamb.
1 cup gravy or stock made with bullion cube
1 onion
1 carrot
3 large tomatoes or 7oz can of tomatoes drained
1/2 tsp. oregano plus chopped mixed garden herbs if available
1-2 cups of cooked rice according to the size of the marrow
1/2 cup grated cheese.
Instructions:Put the lamb onion and carrot through the grinder or chop in food processor. Mix in a bowl with the gravy or stock. Put tomatoes in boiling water and leave to stand for a few minutes then remove skins chop and add to the mixture. If using canned tomatoes drain off liquid chop up tomatoes and add to the mixture. Add rice and herbs and season with salt and pepper to taste. Scrub squash well.Cut in half lengthwise remove seeds and fill both halves with stuffing. Place side by side in pan with about half an inch of water in it.Cover it with foil and bake at 400 degrees for one hour.Remove from oven,take off foil, sprinkle grated cheese over squash and return to oven for a further ten minutes.

 

Crubeens!
A Dublin Favorite!
Ingredients One fresh pigs trotter-best with bone in per-person. (there is more meat on the hind ones).
Instructions: Place the trotter in a pan with an onioin,carrot,salt and a few peppercorns, a bay leaf , some thyme and parsley. Cover with cold water, bring to the boil and simmer for three hours. You may also de-bone and dip in seasoned egg and roll in bread crumbs and fry. Eat with Brown Soda Bread and Guinness

Champ
:
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!)

A Savory Pie! Bacon and Egg Pie:
Eaten cold or warm at home or on country outings savory pies turn up everywhere as popular dishes.
Ingredients:
2 cups all-purpose flour,
1 level tsp. salt
1/3 cup lard
3-4 tbsps. cold water
rashers bacon (thick sliced bacon-if you cant get Irish sliced bacon use 12-15 slices of American style bacon.)
6 eggs.
Instructions:
Sift flour and salt into a bowl. Cut up fats and rub them into the flour. Gradually add the water mixing it in with a knife until the mixture forms a ball and leaves the bowl clean. Lightly shape on a floured board and cut in two pieces. Grease a 10 inch pie plate, roll out half the pastry and line the plate with this. Place the rashers like the spokes of a wheel and break an egg into each space. Roll out the other half of the pastry and carefully cover the filling with this. Crimp the edges all around, lightly mark segments with a knife so that each person gets a rasher and an egg- brush the top with milk. Place in a preheated oven at 400 degrees for 40-45 minutes
.
Mackerel Rolls
The Irish love their seafood despite custom which tells them that certain sea creatures might just be- re incarnated beings! The fish must be fresh.

Ingredients:
4 long crusty rolls or one loaf French Bread.
12 oz. skinned and filleted cooked mackerel
small carton plain yogurt
chopped waluts 1 medium apple
thyme
mint.
Instructions
Split rolls or loaf lengthwise. Scoop out some of the center. Chop up bread crumbs on the breadboard with two knives. Put the bread crumbs in a bowl and mix in finely chopped herbs and some freshly ground black pepper. Peel core and quarter the apple- chop it up finely and fold it into the yogurt mixture. Fill the scooped out rolls with the mixture and either serve as open sandwiches or put tops on and wrap in foil or plastic wrap for a picnic. From my experience in Cork these are good when made small to go with a good glass of white wine. 
 

Limerick Ham
A great flavor and easy to make-great for a festive meal.

Ingredients:
One ham-cured and cooked- not a salted country ham.
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups French style mustard (country style coarse if possible)
1 cup Gin
1 cup brown sugar

Instructions
Score the ham to a depth of 1/2 inch on all sides.
Rub juniper berries into the cuts all over
mix the gin,brown sugar and mustard.
cover the ham with the mixture. Bake in a hot oven covered
with foil until heated through. Remove foil and bake until
skin is crisp. From time to time baste with liquid from bottom of pan. 
 

Susan Maguire's Recipe for Boiled Boxty:

Ingredients: 4 dozen pink skinned potatoes
                    flour
                    salt

Equipment : Muslin , drawstring bag
                    Cusinart
                     "spinner" (see below)

Take 4 dozen medium size "Clare Pinks" potatoes (or another small, dense
pink skinned potatoes). Divide them in half and boil 2 dozen in their skins until tender ...DO
NOT overcook. Remove from heat and let cool. When cool, peel the skins
off and grate the potatoes . (Susan used a Cuisanart on "grate"). It can be
hand-grated if one is a historical purist. Set this bowl of cooked,
grated potatoes aside.

Take remaining 2 dozen raw potatoes and peel them . Cut into small
pieces and puree in the Cuisnart. You will have a thick, soupy
consistency. The liquid has to be removed from this mixture. In the old
days, the mixture was poured in the muslin "Boxty bag" , tied tightly
then wrung out by hand and rolling pin until most of liquid was removed
and contents had a crumbly , chalk-like texture.
Susan Maguire uses a small electric "spinner". This is the same as the
spin cycle in a washer. and the bag with contents is spun until all
liquid drains out. (I used the spin cycle in my washer instead , which
worked as well.) MAKE SURE AS MUCH LIQUID AS POSSIBLE IS REMOVED or the
dough will not set.

Remove the raw, dried Boxty  and place in a large mixing bowl.
Add a few pinches of salt to this mixture and then add half of the
cooked, grated potato mixture to bowl also. Begin to add flour and knead
all contents until it forms a dough that does not stick to your hands.

When the dough forms you can begin to knead it and shape in small, round
cakes about 6" in diameter and 2" thick (Kind of shaped like a hockey
puck). You should get about 6-8 cakes from mixture.

Set these aside and fill a large stock pot with water. Place a dinner
plate at the bottom of the pan to prevent the cakes from sticking to
bottom of pan.

When the water is at a full, rolling boil, slowly add the Boxty cakes to
it until all cakes are in pan. Do not cover pan. Allow to boil for 30
minutes Remove and place on waxed paper and cool at room tempature . When cool
wrap in plastic wrap and place in refrigerator and chill until the next
day.

With the remaining 1 /2 of the cooked potatoes you have left over you
can make potato cakes. Just add one egg, 2 TB of melted butter, 1/3 cup
flour, a pinch of salt and knead into a dough, roll into ball and then
flatten out and roll with rolling pin into a round flat circle. Cut into
triangular shaped wedges and fry in butter. Serve.

To serve and eat the boiled boxty. Remove the chilled boxty from
refrigerator and slice the cakes into small oval slices. Fry in pan with butter and
one rasher(bacon ) for flavor until brown, crispy. Serve with eggs and
rashers for breakfast.

Delicious!!!And it will stick with you all day.

By the way, the chilled boxty will keep for 3-5 days in refrigerator ,
if covered with plastic wrap.-Submitted by Susan Richardson
Cloverdale, California from County Lietrim,"Sonny Ned" and Susan Maguire of Dowra 
 

Mussel soup with fennel

(serves 4)

Ingredients:
2 pints of fresh mussels
4 oz. butter
2 cups heavy cream
1 head of fennel
1 onion
½ leek
1 bay leaf
1 clove of garlic
Fresh chives
Sprig of thyme
1 pint fish stock
2 tablespoon olive oil
1 pint chicken stock
2 cups white wine

Directions: Melt butter in a pot, sweat all vegetables until soft, and remove from heat. In a
separate pot, bring wine to boil with bay leaf, thyme, fennel and any onion trimmings and
simmer for 3-4 minutes. Add mussels and continue to simmer until they open. Remove from heat
and strain through a colander, reserving the cooking liquid which will serve as the main base for
the soup. Pick out the mussel meat and reserve. Carefully pour liquid into a jug leaving any grit
or sand behind that may have come from the mussels. Add the cooking liquid to the softened
vegetables with the chicken stock. Over heat reduce the liquid by half.

Mourne Mutton Broth

 (serves 4)
Ingredients:
1 lamb shank
Salt and pepper
1 oz. barley
5 oz. carrots
6 oz. onions
5 oz. leeks
2 tablespoon celery herb or 1 celery stick
1 tablespoon chopped parsley

Directions: Place the lamb/mutton in cold water and bring to the boil. Refresh under running
cold water. Replace into a clean saucepan and cover with cold water. Bring to the boil and
simmer gently for 1 hour. Wash the barley and add. Cook out for a further 30 minutes. Wash
peel and rewash the vegetables. Cut into dice and add to the lamb. Simmer until all the
vegetables are tender. Remove the lamb/mutton, cut up all the lean flesh discarding any fat or
gristle. Return to the broth and season to taste. Sprinkle with chopped parsley and serve with a
selection of Northern Ireland breads.
 

Clapshot

Ingredients:
4 or 5 large potatoes
1 chopped onion
Salt and pepper
1 yellow turnip
Pinch nutmeg
Grated cheese
Knob of butter

Directions: Boil and mash the potatoes. Add knob of butter, salt, and pepper. Boil turnip and
chopped onion until soft. Drain and mix with potato mixture (drain and add salt and pepper and
knob of butter). Scrape into pie dish and cover with grated cheese and a little parsley. Put in oven
200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes or until golden brown

Oatmeal and Onion Soup

Ingredients:
½ cup Pinhead oatmeal
1 cup fresh milk
2 cups chicken stock
1 large onion (chopped)
1 large knob butter (1½ oz.)
Salt and pepper
Parsley (to garnish)

Directions: Fry onions in butter. Add oatmeal and seasoning and cook for a few minutes. Slowly
add stock. Bring to the boil and simmer for half an hour (but keep stirring every few minutes).
Add milk and garnish with parsley.
 

Salmon Steaks in Oatmeal

Ingredients:
1 salmon steak per person
Butter for frying
Pin head oatmeal
2 beaten eggs

Directions: Place salmon steaks in beaten eggs and flip to coat. Lift out, one at a time and roll in
pin-head oatmeal. Fry in hot melted butter until cooked.

 

 

Skirlie

Ingredients:
2 chopped onions
2 oz. butter
¾ cup pinhead oatmeal
Zest of 1 lemon
Salt and pepper
A sprinkling of thyme

Directions: Fry chopped onions in butter for a few minutes, but do not let them brown. Add pinhead
oatmeal and cook for two minutes. Add the zest of one lemon, pepper, and salt.

 

Champ potato cakes with smoked salmon

(serves 8)
Ingredients:
8-16 slices of smoked Irish salmon
Black pepper
Lemon juice
Sour cream
Fresh chives

For the champ cakes:
900 g/ 2 lb. potatoes, peeled and halved
Glass of milk
75 g/ 3 oz. cold butter
Salt and pepper
1 bunch scallions (spring onions), finely sliced
One or two gratings of fresh nutmeg

Directions: Cook the potatoes in boiling salted water until completely tender but not mushy.
Drain and steam for 5 minutes to get rid of the excess water. Heat the milk with the scallions
until hot. Once the potatoes have dried off completely, mash well with a potato masher or use a
ricer. Add back into the pot and stir in the cold butter. Put the pan over a medium heat and add
milk to loosen the mixture. Add salt and pepper to taste. Allow to cool then shape into small
potato cakes. Dust in flour and fry in melted butter on each side until golden brown. Serve at
once with a slice or two of smoked salmon on top. Spoon some sour cream mixed with the
chives onto the side of the plate and sprinkle over some black pepper.
Alternative: Scally is a different variation using nettles, instead of scallions.
 

Cabbage Pie with Bacon

(serves 8)
Ingredients:
500 g/ 8 oz. puff pastry
1 cabbage, halved, stalk removed and finely sliced
8 slices streaky bacon, finely chopped
150 g/ 5 oz. butter


3 shallots, finely chopped
2 egg yolks, lightly beaten
250 ml/ 8 fl. oz. whipping cream
Salt and pepper

Directions: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). In a large frying
pan, melt half the butter over a low heat and cook the cabbage until tender, do not allow it to
brown or it will stick to the pan. This will take about 5-8 minutes. Transfer to a dish and allow to
cool. Add the rest of the butter to the pan and sweat the shallots gently with a little salt. Add the
herbs and cook over a medium heat for 1-2 minutes. Cool and mix gently in with the ham and
cabbage. Season well. Roll out half the pastry into a circle about 36 cm in diameter and place
onto a lightly buttered baking tray or baking mat. Brush the edges lightly with some egg yolk and
then spoon the cabbage mixture onto the middle of the pastry disc. Roll the rest of the pastry into
a slightly larger circle and use it to form a lid for the pie. Crimp the edges of the pie inwards to
seal it. Cut a circle from the middle using a scone cutter but do not remove it. Brush the entire
pie with egg yolk. Bake the pie for 35-40 minutes but do not allow to brown too quickly (cover
with tin foil, if this is the case). Heat the cream gently and remove the lie from the oven. Remove
the small lid in the middle and pour in the hot cream. Return to the oven for 10 minutes. Serve in
slices with game or lamb.

 

 

Beef and Guinness Pie

(serves 5)
Ingredients:
1 onion, thinly sliced
1 kg/ 2¼ lbs. chuck/ rump steak, cut into 2.5 cm/ 1-inch cubes
400 ml/ 14 fl. oz. Guinness
Olive oil
50 g/ 2 oz. butter
150 g/ 5 oz. streaky bacon, cut into thin lardoons
500 g/1 lb. mushrooms, sliced
25 g/ 1 oz. plain flour
300 ml/ ½ pint chicken stock
2 cloves garlic, finely sliced
1 tablespoon apple or red currant jelly
Salt and pepper
Fresh thyme
Fresh flat leaf parsley
250 g/ 9 oz. puff pastry
1 free-range egg, beaten

Directions: Melt the butter in a large pot. Add the bacon lardons and fry until they begin to
color. Remove from the pot and set aside. Season the meat cubes well and add a little olive oil to
the pan. Fry the meat in batches so that it is all golden brown. When the last batch is ready, add
the rest of the meat and the cooked bacon back into the pot. Stir in the onions and cook for a few
minutes. Sprinkle over the flour and stir it into the meat until well mixed. Add the mushrooms
and the garlic. Pour in the Guinness and the stock. Add a little fresh thyme. Bring to the boil and
then simmer for 2 hours or until the meat is very tender. Stir in a little water, if it seems slightly


dry and then the jelly. Taste and adjust the seasoning if necessary. Stir in some finely chopped
parsley. Transfer to an over proof dish. Allow to cool. Roll the pastry out to fit the top of the
dish. Brush the sides of the dish with beaten egg. Cut a narrow rim from the pastry and press
onto the rim of the dish. Brush the pastry with egg wash. Now lay the main piece of pastry over
the dish, pressing firmly around the sides. Using a floured fork, press the pastry well into the top
of the dish. Brush the pastry with egg wash and pierce several holes in the top with a knife. (If
your dish is large and shallow, you may need to put an egg cup or something similar into the
middle of the dish to prevent the pastry from sinking in the middle and becoming soggy.) Preheat
the oven to 200 degrees Celsius (400 degrees Fahrenheit). Bake the pie from cold for 40-45
minutes or until the pastry is risen and golden and the meat filling is hot.
 

 

Irish fish chowder

(serves 4-6)
Ingredients:
50 g/ 2 oz. butter
2 rashers of bacon, cut into small dice
1 small onion, cut into dice
25 g/ 1 oz. plain flour
600 ml/ 1 pint milk
50 ml/2 fl. oz. double cream
225 g/ 8 oz. potatoes, peeled and cut into small dice
1 small glass of white wine
1 fresh bay leaf
Salt and pepper
450 g/ 1 lb. smoked haddock or similar fish
450 g/ 1 lb. fresh mussels, preferably rope grown
450 g/ 1 lb. fresh cockles, well cleaned
Fresh flat leaf parsley
2 scallions, finely sliced

Directions: Heat half the butter in a large pot and cook the bacon until slightly crispy for 2
minutes or so. Then add the onion. Stir well and cook for a further 2 minutes. Remove from the
pan and set aside. Melt the rest of the butter and stir in the flour to form a roux. Whisk well and
then add the milk little by little removing the pot from the heat as you whisk the mixture together
to avoid lumps. Once the mixture is absolutely smooth, replace on a gentle heat and add the
potatoes dice. Simmer very gently until tender. Meanwhile, put the cockles and mussels in a
large pot with the wine and another glass of water. Put the lid on and bring to the boil. Shake the
pot every minute or so until the mussels and cockles open. Remove from the liquid and shell ¾
of the shell fish. Check the remaining shells to make sure they are free of grit. Add the cooked
bacon, onion and haddock to the potato and milk mixture. Add the wine. And simmer for 2
minutes. Add back in the shelled fish as well as some of the whole, cooked cockles and mussels.
Stir in the parsley and cream and adjust the seasoning to taste. Garnish with scallions. Serve hot
with fresh bread.
 

 

Soda farls:

Ingredients:
10 oz./ 275 g soda bread flour
8-10 fl oz./ 250-300 ml buttermilk


Directions: Put the flour into a large mixing bowl, make a well in the centre and gradually add
the buttermilk. Mix to a stiff dough with a wooden spoon, turn onto a lightly floured work
surface and knead gently to form a smooth round. Roll out into a circle about 8”/ 20cm in
diameter and no more than ½ inch/ 1 cm thick. Cut into four farls. Cook on the preheated griddle
or heavy fry pan sprinkled with flour at a medium heat for 6-8 minutes on each side until light
beige in color and hollow sounding when tapped with your finger. Wrap in a clean cloth and
allow to cool before using. *To test the griddle or fry pan to see if the cooking temperature is
correct, sprinkle a little flour over the surface, when the flour begins to turn a pale golden color,
the griddle is at the correct temperature. The farls are served cut in half with butter and jam or
fried in bacon fat as part of an “Ulster Fry.”

 

Potato Farls

Ingredients:
3 large potatoes
Knot of butter (1-2 tablespoon)
Pinch of salt
Handful of soda bread flour


Directions: Boil the potatoes. Mash with knot of butter and salt. Add a handful of soda bread
flour. Dust your baking surface and roll out, about ½-inch thick. Place on heated griddle. Cook
both sides.
Alternative: Potato Oaten are made the same way, but with one handful of pin-headed oatmeal
added.