In this article we present you another 28 Irish recipes

On with the recipes

Irish Brown Bread

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 cup wheat bran
1/4 teaspoon salt
2 tablespoons shortening
Milk

Mix all dry ingredients. Gradually add milk until it forms a thick mixture, slightly sticky. Form into one large ball. Flour and shape dough into a round disc about 1 1/2 inches high. Place in a floured 9-inch cake pan. With a sharp knife, cut a cross onto the top of the bread, about 1/4 inch deep. Bake at 400 degrees F for about 40 minutes or until a wooden pick comes out clean.

Irish Cheddar Potato Gratin

10 large potatoes, sliced
1 beef or chicken stock cube
2 bunches of spring onions, finely chopped
Grated Cheddar cheese
Butter to coat dish and to garnish

Coat a gratin/ovenproof dish with some butter. Layer the dish with sliced potatoes, finely chopped onions and grated Cheddar cheese. Build up layers until dish is full or you run out of potatoes. Finish off with a layer of cheese and a few dabs of butter.

Prepare a beef/chicken stock cube in 3/4 cup boiling water and pour over dish. Season with salt and pepper and bale in at 350 to 375 degrees F until finished, about 1 to 1 1/4 hours.

Irish Potato and Leek Soup

2 tablespoons vegetable oil
2 cusp leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh tarragon, chopped

In a large saucepan, heat the oil and add the leeks, celery, onion and garlic. Saut? over medium heat for about 7 minutes, until the vegetables are soft.

Stir in the vegetable stock or water, potatoes, salt, pepper and thyme; bring to a boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

Add the light cream and herbs and return to a light simmer, stirring occasionally. Remove the soup from the heat and let sit a few minutes before serving.

To thicken, either mash the potatoes against the side of the pan with the back of a spoon or pur?e batches of the soup in a blender or food processor.

Serve with warm bread.

Chocolate-Orange Guinness Cake

Serving size: 4

Cake
8 ounces butter, at room temperature
8 ounces soft dark brown sugar
10 ounces self-rising flour
1 teaspoon baking powder
1 pinch salt
2 rounded tablespoons cocoa powder
Grated rind of 1 orange
4 eggs
1/2 cup Guinness

Icing
4 ounces butter
8 ounces confectioners’ sugar
Orange juice and grated rind

Preheat oven to 375 degrees F. Grease two 8- to 9-inch cake pans.

Cream the butter and sugar until light and fluffy.

Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there’s any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350 degrees F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.

Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

Clover Chip Cookies

1 1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
2 tablespoons (30 mL) milk
1 tablespoon (15 mL) vanilla extract
1 egg
1 3/4 cups (425 mL) all-purpose flour
1 teaspoon (5 mL) salt
3/4 teaspoon (3.75 mL) baking soda
1 1/2 cups (375 mL) green candy-coated chocolate pieces

Preheat oven to 375 degrees F (190 degrees C). Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, shortening, milk and vanilla extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in candy-coated pieces. Drop rounded tablespoonsful (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees F (190 degrees C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.

Sticky Toffee Pudding

Source: Beginish Restaurant, Dingle, Ireland

12 servings

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup unsalted butter, at room temperature
1 cup packed golden brown sugar
4 large eggs
1 3/4 cups self-rising flour, divided
2 tablespoons instant coffee granules
1 teaspoon baking soda
Confectioners’ sugar
Whipped cream or vanilla ice cream
Caramel sauce

Preheat oven to 350 degrees F. Butter a 9-inch diameter springform pan. Line bottom of pan with parchment paper; butter parchment.

Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.

Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended.

Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.

Cool pudding until just warm; unmold; sprinkle with confectioners’ sugar. Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.

St. Patrick’s Day Cupcakes

1 3/4 cups all-purpose four
2/3 cup granulated sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting

Preheat oven to 375 degrees F.

In a bowl, combine the dry ingredients.

In another bowl, beat eggs, milk, oil and vanilla extract; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three fourths full. Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack.

If desired, add food coloring to frosting. Frost cupcakes.

Yields 1 dozen.

Irish Stew with Mint Sour Cream

12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1 1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mint

In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.

In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture.

Makes 4 servings.

Make-Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.

 

Pot Roast with Guinness

6 servings

This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.

2 tablespoons oil
2 pounds beef brisket
2 onions, coarsely chopped
6 celery ribs, thickly sliced
1 pound carrots, cut into large chunks
1 1/2 pounds potatoes, cut into large chunks
2 tablespoons flour
2 cups beef stock
1 1/4 cups Guinness stout
1 bay leaf
3 teaspoons dried thyme
1 teaspoon brown sugar
2 tablespoons whole grain mustard
1 tablespoon tomato paste
Salt (to taste)
Pepper (to taste)

Preheat the oven to 350 degrees F.

Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly. Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color. Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly. Add the bay leaf, thyme, brown sugar, mustard, tomato paste, and season to taste with the salt and pepper.

Place the brisket on top, and cover tightly; place in the oven and bake for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).

Irish Bacon with Pasta

Serves 4.

4 slices Shannon Traditional Irish Bacon, cut
crosswise into 1/4 inch strips
8 ounces dried corkscrew pasta
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup chicken broth
1/8 teaspoon dried hot pepper flakes
4 cups fresh or frozen broccoli florets
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste

Prepare the pasta as directed on the manufacturer’s packaging, in a pot of lightly salted water brought to a rolling boil.

While the pasta is roiling in the pot, cook the Irish bacon strips in a non-stick skillet over medium heat just until brown. Stir in garlic and chopped onion; cover and cook for several minutes or until onion is soft.

Increase the heat to medium-high and add the chicken broth to the skillet. Season with the hot pepper flakes, and add the fresh broccoli. If using frozen broccoli florets, make sure the vegetable is completely thawed and drained well.

Cover the skillet, and cook the mixture for 7 to 8 minutes, until broccoli is just crisp-tender and still bright green. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

Toss the bacon and broccoli with the hot cooked pasta. Serve immediately.

Rumbledthumps

4 to 6 servings

The name for this British dish means “mixed together” – rumbled, and “bashed together” – thumped. This is a meatless main course but can also be served as a vegetable dish along with meat.

1 pound potatoes
1 pound green cabbage, spring cabbage or kale
1 medium onion, finely chopped or 2 leeks, finely chopped (just the white part)
3 ounces butter
Single cream (light table cream)
2 ounces sharp Cheddar cheese, shredded
Chopped fresh chives
Black pepper salt

Slice the potatoes thickly and boil in salted water. Once cooked, drain and mash.

Slice the cabbage and steam or boil gently in salted water, do not over-cook!

Melt the butter in a heavy bottomed pan and cook the onions or leeks. Once they are all completely soft, add the cooked potatoes and cabbage. Add a little cream, season to taste and beat together. Place the mixture in an oven safe dish, cover with Cheddar cheese and place under a hot broiler to brown. Garnish with chives and serve.

Bit o’ Irish Casserole

1 (8 ounce) package medium size noodles
1 (12 ounce) can corned beef, cubed
1/2 pound Cheddar cheese, cubed
1/2 cup milk
1 can cream of chicken soup
1 (10 ounce) package frozen peas, rinsed with hot water and drained
1 (3 1/2 ounce) can French-fried onions

Cook noodles in boiling, salted water until tender, drain. Mix noodles lightly with remaining ingredients except French-fried onions. Put into buttered 2-quart casserole. Bake uncovered at 425 degrees F for 15 to 20 minutes. During last 2 minutes of baking, sprinkle onions over top.

Spiced Corned Beef Glazed in Cranapple Sauce

Source: Women’s Circle Home Cooking, March, 1982

1 (10 to 12 pound) corned beef brisket
2 medium onions, quartered
2 carrots, sliced
4 bay leaves
2 teaspoons whole black pepper
2 teaspoons whole allspice
1 teaspoon whole cloves
Water
Cranapple Sauce

Place corned beef and remaining ingredients except sauce in large kettle, adding enough water to cover beef. Simmer for 3 hours or until tender. Cool. Slice thin. Place overlapping slices in shallow baking dish. Pour Cranapple Sauce over beef. Bake, basting frequently, in a 350 degree F oven about 40 minutes. Place on large platter. Pour remaining sauce over beef and serve.

Cranapple Sauce
1 (16 ounce) can whole cranberry sauce
2 cups Cranapple juice
4 teaspoons prepared hot mustard
2 teaspoons prepared horseradish
Grated peel and juice of 2 oranges

Combine ingredients in saucepan. Heat thoroughly.

Serves 12.

Hot Irish Kiss

Pink sugar
5 ounces hot coffee
1/2 ounce Irish whiskey
1/2 ounce hazelnut-flavored liqueur
1/2 ounce amaretto
1 ounce whipped cream
Ground cinnamon

Rim glass with pink sugar. Pour hot coffee into glass. Add remaining ingredients, except whipped cream. Top with whipped cream and sprinkle lightly with cinnamon.

Creamy Irish Coffee

6 servings

4 cups strong fresh coffee
1/4 cup granulated sugar
1/2 cup Irish whiskey
1 cup whipping cream
2 tablespoons granulated sugar
2 tablespoons Irish whiskey

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste.

Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.)

Meanwhile whip whipping cream until light. Beat in 2 tablespoons each of sugar and Irish whiskey.

Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

Irish Scream

1 1/2 cups whiskey
1 (14 ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
3 eggs
1 pint cream
2 teaspoons instant coffee
1/2 teaspoon almond extract

Mix ingredients in a blender until smooth. Refrigerate. Shake before serving.

Shamrock Party Punch

2 liters ginger ale
1 large container frozen lemonade
1 large can pineapple juice (chilled)
1 quart lime sherbet

Stir together. The lime sherbet melts and makes a milky green punch with foam on top.

St. Patrick’s Day Punch

1/2 gallon lime sherbet
2 liter 7-up or Sprite

Let the sherbet soften in the refrigerator for about 1 to 2 hours before preparing.

Mix sherbet and soda in punch bowl or large mixing bowl with a hand mixer on medium speed until well blended.

Serve immediately or chill in the refrigerator.

Godiva Irish Freeze

1 1/4 ounces Godiva Liqueur
3/4 ounce Irish cream liqueur

Combine over crushed ice in a snifter. Stir.

Godiva Irish Coffee

1 1/2 ounces Godiva Liqueur
3/4 ounce Irish cream liqueur
4 ounces hot coffee
Whipped cream for garnish

Pour liqueurs and coffee into a mug and stir. Add a dollop of whipped cream to the top.

Leprechaun Shake

2 scoops vanilla ice cream
1 cup milk
3 or 4 drops green food coloring
Chocolate syrup

Put ice cream milk and food coloring into blender. Blend until smooth and green. Pour into glass. Drizzle with chocolate syrup and give one quick stir.

Wild Irish Rose

1 ounce lime juice
1 ounce grenadine
1 ounce Bushmill
7 ounces ginger ale

Mix lime juice, grenadine and Bushmill and pour over ice. Top with ginger ale. This will resemble a sunset, red at the bottom fading to pink at the top.

Bailey’s Irish Cream

1 cup whiskey
1 can Eagle brand sweetened condensed milk
3 eggs
1 tablespoon Hershey’s chocolate
1 tablespoon vanilla extract

Blend and refrigerate.

Shamrock Milk Shake

Makes 1 serving.

1 cup milk
2 tablespoons pistachio instant pudding (dry)
1 Oreo Mint Pure Milk Chocolate Covered Chocolate
Sandwich Cookie, finely chopped

Pour milk into tall glass. Add dry pudding mix; stir 2 to 3 minutes or until pudding mix is completely dissolved. Stir in chopped cookie. Serve immediately.

Irish Coffee Liqueur Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 beaten egg
1/3 cup melted butter
1/2 cup heavy cream
1/4 cup Irish whiskey
1/4 cup coffee liqueur

Preheat oven to 400 degrees F.

In large mixing bowl, sift the first 4 ingredients together. Stir remaining ingredients, blending until moist. Fill paper-lined muffin tins full. Bake approximately 20 minutes.

Irish Farmhouse Loaf

Servings: 8

8 ounces flour
4 ounces granulated sugar
8 ounces mixed dried fruit
Grated rind of 1 lemon
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons baking powder
1 pinch baking soda
1 egg, beaten
1 1/4 cups buttermilk

Mix the flour, sugar, fruit, lemon rind, butter, baking powder and baking soda. Add the beaten egg and the buttermilk to make a nice soft dough; beat well and pour into a greased 2-pound loaf pan. Bake at 300 degrees F for 1 hour, or until it tests done with a skewer.

Irish Freckle Rolls

Many people observe St. Patrick’s Day by wearing green and looking for luck from a four-leaf clover. You can create a new tradition in your home by baking-up a fresh batch of mouth-watering Irish Freckled Rolls that will complement almost any meal.

Makes 3 dozen rolls.

1 1/2 cups warm water (100 to 110 degrees F)
1 package Fleischmann’s Active Dry Yeast
1/2 cup granulated sugar
1/3 cup dry milk
1/2 cup butter or margarine, softened
1 1/2 teaspoons salt
1 cup unprocessed wheat bran
6 1/4 to 6 3/4 cups bread flour
3 large eggs

Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, dry milk, butter, salt, bran and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Place dough in lightly greased bowl, turn to grease top. Cover with plastic wrap and refrigerate for future use. Punch dough down whenever doubled in size and use within three days.

Remove dough to lightly floured surface. Divide into 36 equal pieces. Shape into smooth balls. Place balls, about 2 inches apart on large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 45 minutes. Bake at 375 degrees F for 13 to 15 minutes or until done. Remove from pans; cool on wire rack.

To bake without refrigerating: After placing dough in lightly greased bowl, cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Shape dough and proceed as directed.

Irish Tea Bread

Servings: 4

12 tablespoons strong tea
1 pound mixed dried fruit *
6 ounces soft brown sugar
1 egg, lightly beaten
1 ounce butter, melted
9 ounces all-purpose flour
1/2 teaspoon baking soda

* The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size.

Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight.

Stir in the egg and melted butter. Sieve the flour and the baking powder together and fold them in.

Line the bottom of a large loaf pan with baking parchment, Pour the mixture in and smooth the top. Bake in a preheated oven (360 degrees F) on the middle shelf for 1 1/2 hours.

After removing from the oven, leave in the pan for 2 to 3 minutes, then turn out of pan and cool on a wire rack.