VIEWS: 2 PAGES: 40 POSTED ON: 12/3/2011
--- Bread --------------------------------------------------------------- --- IRISH SODA BREAD -- a brief history and introduction, and some recipes (Including recipes for white soda, brown soda, treacle bread, golden soda, currant soda) * * * Two main factors have long affected the course of Irish baking. The first is related to our climate. In this land where the influence of the Gulf Stream prevents either great extremes of heat in the summer or cold in the winter, the hard wheats, which need such extremes to grow, don't prosper. And it's such wheats which make flour with a high gluten content, producing bread which rises high and responds well to being leavened with yeast. Soft wheats, though, have always grown well enough here. The other factor, in the last millenium at least, has been the relative plenty of fuel. The various medieval overlords of Ireland were never able to exercise the tight control over forest land which landowners could manage in more populous, less wild areas, like England and mainland Europe: so firewood could be pretty freely "poached", and where there was no wood, there was almost always heather, and usually turf as well. As a result, anyone with a hearthstone could afford to bake on a small scale, and on demand. The incentive to band together to conserve fuel (and invent the communal bake-oven, a conservation tool common in more fuel-poor areas of Europe) was missing in the Irish countryside. Short elapsed baking times, and baking "at will", were easy. These two factors caused the Irish householder to bypass yeast for everyday baking, whenever possible. The primary leavening agent became what is now known here as "bread soda": just plain bicarbonate of soda, to US and North American users. Hence the name "soda bread". But for a long time, most of the bread in Ireland was soda bread -- at least, most of it which was baked at the hearthside ("bakery bread" only being available in the larger cities). Soda bread was made either "in the pot", in yet another version of the "cloche" baking which is now coming back into vogue, but which was long popular all over medieval Europe: or else on a "bakestone", an iron plate usually rested directly in/on the embers of a fire. From these two methods are descended the two main kinds of soda bread eaten in Ireland, both north and south, to the present day. In Ireland, "plain" soda bread is as likely to be eaten as an accompaniment to a main meal (to soak up the gravy) as it's likely to appear at breakfast. It comes in two main colors, brown and white, and two main types: "cake" and "farl". The latter are primarily regional differences. People in the south of Ireland tend to make cake: people up North seem to like farl better (though both kinds appear in both North and South, sometimes under wildly differing names). "Cake" is soda bread kneaded and shaped into a flattish round, then cut with a cross on the top (to let the bread stretch and expand as it rises in the oven) and baked on a baking sheet. Farl is rolled out into a rough circle and cut through, crosswise, into four pieces (the "farls": farl is a generic term for any triangular piece of baking) and usually baked in a heavy frying pan or on a griddle, on top of the range rather than in the oven. You may hear either of these breads referred to locally as "brown cake", "soda cake", "soda farl", "brown farl", "wheaten bread", and any combination of numerous other weird terms. (Yes, it gets confusing. You learn pretty quickly at the baker's to point and say, "Please, just give me one of those.") -- A quick note here, as well: while traveling around my old haunts in the US, I've noticed that almost every time someone makes soda bread over there, they automatically put fruit in it. This is not the normal approach in Ireland. People do put raisins, currants and so forth in soda bread, but almost always as a "tea bread", not in the "plain soda" which is the stuff of everyday consumption. With all this said, the basic bread is extremely simple. The urge to be resisted is to do more stuff to it than necessary...this is usually what keeps it from coming out right the first few times. Once you've mastered the basic mixture, though, you can start adding things, coming up with wonderful variations like treacle bread and so on. * * * Here's the basic recipe for white soda bread. All these measures are approximate: flour's volume and liquid-absorptive capabilities, in particular, will vary depending on the local humidity. 450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose: but cake flour works better) 1 teaspoon sugar 1 teaspoon salt 1 teaspoon bicarbonate of soda Between 200-300 ml / 8-10 fluid ounces sour milk, buttermilk, or plain ("sweet") milk, to mix Buttermilk is usually the preferred mixing liquid: its acidity helps activate the bicarb, releasing the CO2 which makes the bread rise. "Sour milk" isn't milk that's gone bad. It's milk which has had a couple of teaspoons of buttermilk stirred into it, has been put in a scalded container and wrapped in a towel, and left in some peaceful corner at about 75 degrees F for 24 hours. The original Irish name is bainne clabhair (BAHN-yeh clavAIR), "clabbered milk", or "bonnyclabber" as the Scots have anglicized it. The flavor isn't quite as tart as buttermilk, but there's enough acid to make the bicarb react correctly. If you don't have time to do sour milk, buttermilk will do perfectly well. "Sweet" or plain milk doesn't work quite as well, but you can still use it: just add 1/2 teaspoon of baking powder to the recipe. First, decide whether you're making farl or cake. If farl, find your heaviest griddle or non-sloping-sided frying pan (cast iron is best), and put it on to preheat at a low-medium heat. (You're going to have to experiment with settings. Farl should take about 20 minutes per side to get a slight toasty brown.) If making cake, preheat the oven to 450 F and find a baking sheet. Full preheating is vital for soda bread. Sift the dry ingredients together several times to make sure the bicarb is evenly distributed. Put the sifted dry ingredients in a good big bowl (you want stirring room) and make a well in the center. Pour about three-quarters of the buttermilk or sour milk or whatever in, and start stirring. You are trying to achieve a dough that is raggy and very soft, but the lumps and rags of it should look dryish and "floury", while still being extremely squishy if you poke them. Add more liquid sparingly if you think you need it. (You may need more or less according to conditions: local humidity and temperature, the absorptiveness of the flour you're using, etc.) Blend quickly (but not too energetically!) until the whole mass of dough has become this raggy consistency. Then turn the contents of the bowl out immediately onto a lightly floured board or work surface, and start to knead. The chief concern here is speed: the chemical reaction of the bicarb with the buttermilk started as soon as they met, and you want to get the bread into the oven while the reaction is still running on "high". DON'T OVERKNEAD. You do not want the traditional "smooth, elastic" ball of dough you would expect with a yeast bread; you simply want one that contains almost everything that went into the bowl, in one mostly cohesive lump. You should not spend more than half a minute or so kneading...the less time, the better. You don't want to develop the gluten in the flour at all. If you do, you'll get a tough loaf. Don't be concerned if the dough is somewhat sticky: flour your hands, and the dough, and keep going as quickly as you can. There is a whole spectrum of "wetness" for soda bread dough in which it's possible to produce prefectly good results: I've found that farl in particular sometimes rises better if the dough is initially wet enough to be actively sticky. You're likely to have to experiment a few times, as I said, to come to recognize the right texture of dough. Once you're done kneading, shape the bread. For cake, flatten the lump of dough to a slightly domed circle or flat hemisphere about 6-8 inches in diameter, and put it on the baking sheet (which should be dusted lightly with flour first). Then use a very sharp knife to cut a cross right across the circle: the cuts should go about halfway down through the sides of the circle of dough, so that the loaf will "flower" properly. If you're making farl, use the same very sharp knife to cut the circle of dough into four wedges. Try not to crush or compress the dough where you cut it (if the knife is sharp enough, you won't). A clean slicing motion is what's called for. Then bake. When putting cake in the oven, handle it lightly and don't jar it: the CO2 bubbles are vulnerable at this point of the process. Let the bread alone, and don't peek at it. It should bake for 45 minutes at 400-450F. (One local source suggests you give it the first 10 minutes at 450, then decrease to 400. I would agree with this.) If making farl, dust the hot griddle or frying pan with a very little flour, and put the farls on/in gently. The cut edges should be 1/2 inch or so apart to allow for expansion. Give the farls 20 minutes on a side: they should be a sort of mocha-toasty color before you turn them. Keep an eye on the heat -- they scorch easily. The heat should be quite "slow". When finished, take the farls off the heat and wrap them in a light dishtowel, hot side down. (The residual steam works its way up through the soda bread and softens the crust formed by the process of baking on the griddle, making it more amenable to being split and toasted later.) If you're making cake: At the end of 45 minutes, pick up the loaf and tap the bottom. A hollow-ish sound means it's done. For a very crunchy crust, put on a rack to cool. For a softer crust, as above, wrap the cake in a clean dishcloth as soon as it comes out of the oven. Both ways, the soda bread is wonderful sliced or split and served hot, with sweet butter and/or the jam or jelly of your choice. Soda farl is also one of the most important ingredients of the Ulster Fry, the world's most dangerous breakfast (nothing whatsoever to do with its area of origin: it's the cholesterol....). Fried eggs, fried Irish bacon, fried soda farl, fried potato farl (a 1/4-inch thick potato bread, also cooked on a griddle), fried black pudding, fried sausages, fried tomatoes, fried mushrooms...you get the picture. Not to be eaten every morning, and not for those closely watching their fat intake...but wonderful every now and then. Some people have begun resurrecting the art of baking soda bread "in the pot", on the hearth, as was done in this country for many years before the average householder could afford a luxury like an oven. The traditional vessel is a kind of Dutch oven which has come to be known on this side of the water as the "Bastable oven". This is an iron pot about 18-20" in diameter, with a concave lid. The bread (treated as for "cake") would be put in the preheated pot: the pot would be covered and put down into the coals of the fire, and more coals piled on top. This approach produces a soda bread which rises wonderfully and bakes with great evenness. The smell of the bread, suddenly released on opening the pot, is ravishing. * * * VARIATIONS: "Spotted Dog": Add raisins, and maybe another teaspoon of sugar. "Currant soda": 1 1/2 lb flour, 4 oz currants, 4 oz raisins, 2 oz mixed candied peel, 3 oz butter, 1 tsp bicarb, 1 tsp cream of tartar, 1/2 tsp salt, 2 tablespoons sugar, buttermilk to mix (judge it by eye, as above). Sieve the dry ingredients together; rub in the butter; add the fruit. Add the buttermilk, roll out very lightly, cut into farls, and bake as for farl above. "Golden soda": substitute about 1 cup of fine-ground cornmeal for a cup of the flour. One of my sources tells me this works better as cake than as farl. A really heretical variation: Add chopped Jalapeno peppers to the dry ingredients. Mix and bake as above. (Diane adds: Mum will probably whack me one if she ever catches me doing this. But it does taste wonderful.) * * * For "Brown soda" / "wheaten bread": 4 cups whole wheat flour 1 cup white flour Scant 1/2 cup oatmeal 1 teaspoon bicarbonate of soda 1 teaspoon salt 2-3 cups sour milk or buttermilk Mix and bake exactly as for "plain soda" above. If you have trouble with this one rising, your local mixture of whole wheat flour may be responsible: try decreasing the amount of whole wheat and increasing the white flour. * * * "Treacle bread": 2 tablespoons dark molasses 7 fl oz milk (approximately) 1 1/2 tablespoons sugar 1 lb flour 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon bicarbonate of soda Good pinch of ground ginger Heat the molasses and milk together. Mix all dry ingredients together: add liquid until a soft dough is achieved. With floured hands, shape into a round cake about 1 1/2 inches thick. Cut into farls, put on a floured baking sheet and bake at 400F for 40 minutes. - - - - - - - - - - - - - - - - - - - - Gingerbread Loaf >From FULL AND PLENTY, Maura Laverty. 6 oz Flour 3 oz Rice flour 2 oz Treacle (by weight) 2 oz Butter 2 oz Ground almonds 1/4 lb Raisins 2 oz Candied peel 1/2 ts Ground ginger 1 Egg 3 tb Sour milk or sour cream 1/2 ts Bread soda Sift flour with soda and ginger, mix with rice flour and rub in the butter. Stir in ground almonds, halved raisins and sliced peel. Mix treacle with milk or sour cream and well-beaten egg, and mix with the dry ingredients. Turn into a well-buttered pan and bake 1 1/4 hours in a moderate oven (375F). Makes 5 servings. - - - - - - - - - - - - - - - - - - - - Seed Luncheon Loaf >From FULL AND PLENTY, Maura Laverty. 1 lb Flour 4 oz Margarine 2 oz Butter 6 oz Sugar 2 ts Baking powder 1 ts Caraway seeds 3 oz Candied peel 2 Eggs A little milk 1/4 ts Salt Sift together flour, baking powder and salt. Rub in margarine and butter, add sugar, seeds and thinly sliced peel. Add beaten eggs with enough milk to make a light dough. Place in a well-greased loaf pan and bake 1-1/2 hours in a moderate oven (375F). Makes 6 servings. - - - - - - - - - - - - - - - - - - - - Basic Scones >From FULL AND PLENTY, Maura Laverty. 3/4 lb Flour 1 ts Baking powder 3/4 ts Salt 3 tb Margarine or other fat 2/3 c Milk (roughly) Sift together flour, salt and baking powder. Cut in the shortening. Mix in the milk to make a soft dough. When kneaded, rolled and cut out, bake 10-12 minutes in a hot oven (450F). Makes 6 servings. Variation: Apple Scones Additional ingredients: 2 oz Sugar 1 c Minced apples 1 Beaten egg Add the above to the basic scone mixture, mix well, put in a flat greased pan, and bake 25 minutes in a hot oven (450F). Cut into sections when done: split, butter and serve hot. Dust the tops thickly with granulated sugar. Variation: Fruit Scones Additional ingredients: 1/4 lb Raisins, sultanas or currants, or a mixture of all three Bake 12 to 15 minutes at 450F. Variation: Jam Scones Follow the basic recipe. Roll 1/4 inch thick. Cut into three-inch rounds with floured cutter. Place a teaspoon of any jam in center, fold over, press edges together tightly, brush the tops with milk or beaten egg, and bake 10-12 minutes in hot oven (450F). - - - - - - - - - - - - - - - - - - - - Buttermilk Scones >From FULL AND PLENTY, Maura Laverty. 1 lb Flour 1 ts Bicarbonate of soda 1/2 ts Salt 3 oz Shortening 3/4 c Sour milk or buttermilk Sift together flour, soda and salt. Add shortening. Beat egg slightly, add milk, add to first mixture. Roll out about 1/2 inch thick, cut with fluted cutter. Place on greased cookie sheet. Bake in hot oven (450-475F) about 15 minutes. Makes 6 servings. - - - - - - - - - - - - - - - - - - - - --- Snacks & Appetizers ------------------------------------------------- --- Potted Chicken 1 Large chicken (about 4 lb)* 2 T Butter 1 Shallot or small onion 1 pinch Ground cloves 1 pinch Ground allspice 300 ml Chicken stock 12 Slices bacon Salt and pepper 8 oz Clarified butter * Or two small ones. -- Boil the chicken(s) lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor. Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top. Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole. Bake at 180C/350F for about 1 1/2 - 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed. Serves 8-10. - - - - - - - - - - - - - - - - - - - - Blarney Cheese Stones 1 cup shredded Swiss, Blarney or Cheddar cheese 1/2 cup chopped ham 1/4 cup chopped cooked spinach 3 tablespoons mango chutney 2 packages refrigerated biscuits (10 per package) 1 egg 1/4 cup milk 1/4 cup grated Parmesan cheese Combine cheese, ham, spinach and chutney. Separate biscuits and flatten each into 3-inch circle. Place about 1 heaping teaspoon cheese mixture into center of each circle. Fold over enough dough to seal edges, using a little cold water if necessary. Place seam-side down on greased baking sheets. Beat together egg and milk, and using pastry brush coat each biscuit. Sprinkle with Parmesan cheese. Bake at 350 degrees 12 minutes or until golden. Serve warm. Makes 20 cheese biscuits. Per biscuit: 144 calories; 7.5 g fat (2.5 g saturated fat; 47 percent calories from fat); 18 mg cholesterol; 385 mg sodium; 14.0 g carbohydrates. - - - - - - - - - - - - - - - - - - - - --- Soups & Stews ------------------------------------------------------- --- Parsnip And Apple Soup 1 T Butter 1 lb Parsnips, thinly sliced 1 lb Apples, peeled/cored/sliced 1 Med. onion, chopped 2 t Curry powder 1 t Ground cumin 1 t Ground coriander 1/2 t Cardamom 1 Large clove garlic, crushed 1-1/4 l Beef or chicken stock 150 ml Cream Salt and pepper Chopped chives or parsley Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color. Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until the parsnips are quite soft. Taste for seasoning. Sive or liquidize, and if it seems too thick, dilute with a little stock or water. Add the cream and reheat, but do not let it boil. Serve garnished with chopped chives or parsley. Serves 6. - - - - - - - - - - - - - - - - - - - - Fresh Pea Soup 350 g Peas, freshly shelled 2 T Butter 1 Medium-sized onion, chopped 1 Head iceberg lettuce/chopped 1 Sprig mint, chopped 1 Sprig parsley, chopped 3 Strips bacon, chopped 1-1/2 l Ham stock Salt and pepper Sugar Chopped parsley After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Sive or liquidize, taste for seasonings and add a little milk or cream if needed (but not too much, for the fresh flavor must be preserved). Garnish with chopped parsley or mint. Makes 6 servings. - - - - - - - - - - - - - - - - - - - - Sorrel Soup 1 lb Sorrel 3 oz Butter Large onion, chopped 2 T Flour (heaped) 2-1/2 l Stock 2 T Breadcrumbs Salt and pepper 2 Egg yolks 150 ml Cream Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered. (It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil. Serves 8. - - - - - - - - - - - - - - - - - - - - Irish Stew 3 pounds lamb Butter, optional 4 large baking potatoes, divided 4 medium onions, divided 2-1/2 cups water Salt Ground black pepper 2 large carrots, scraped and sliced 1 tablespoon minced parsley Because the word "stew" means to cook a long time and because stewing will tenderize the toughest pieces, we recommend shoulder. Cut off as much fat as you can, and remove any bones. Cut the meat into bite-sized pieces. Throw some of the fat into a Dutch oven or large pot, or use a couple of tablespoons of butter. Over medium heat, melt enough fat to make a couple of tablespoonfuls. Remove the rest of the fat and throw it away. Brown the meat in the rendered fat. Peel and slice 2 potatoes. Add the slices to the pot. Peel and chop 1 onion and add it to the pot. Pour in the water. Season with a little salt and pepper, to taste. Bring the liquid to a boil. Skim off any scum and discard. Reduce heat to very low. Cover and simmer for 1 hour. Peel the remaining 2 potatoes. Cut them in half lengthwise and slice into 1/4-inch pieces. Add to the pot. Peel the other 3 onions, cut them into eighths, and add them to the pot. Add the carrot slices. Return the liquid to a boil. Cover the pot and simmer for another hour. Serve in soup bowls, each bowl garnished with a little of the parsley. The recipe will serve six. Serve with Irish soda bread. Per serving: 580 calories; 20.9 g fat (8.2 g saturated fat; 32 percent calories from fat); 45.3 g carbohydrates, 166 mg cholesterol; 229 mg sodium. - - - - - - - - - - - - - - - - - - - - Potato, Bacon and Mussel Soup With Oatmeal-Herb 'Crust' Along with the potato, food from the sea has sustained the Irish for centuries. As an alternative to the meat recipes above, here's a hearty soup that combines the distinctive flavor of mussels with the simplicity of Irish bacon and potatoes. The recipe was developed by Chef James Bowe of the Dublin College of Catering. 1/2 cup water 1/4 cup white wine 1 pound mussels, washed and debearded 2 tablespoons oil 4 slices thick bacon, diced 3 leeks, washed end diced 2 medium onions, finely chopped 2 large potatoes, peeled and diced 1 quart chicken stock or canned broth 1/2 teaspoon dried thyme 2 tablespoons butter 1/4 cup Irish steel-cut oatmeal (such as McCann's) Salt, pepper 1 tablespoon mixed herbs (parsley, dill, chives) Bring water and wine to boil in large saucepan. Add mussels and steam, covered, 5 minutes or until mussels open. Discard any mussels that do not open. Remove mussels from shells and reserve cooking liquid. Heat oil in large soup pot. Add bacon, leeks and onions and saute 2 to 3 minutes. Add potatoes and cook 2 minutes longer. Add stock and thyme and bring to boil. Reduce heat and simmer 15 minutes. Stir in reserved mussels and cooking liquid and cook 4 to 5 minutes longer. Melt butter in small pan and saute oatmeal until lightly browned. Add salt, pepper and herbs and stir together. To serve, ladle soup into bowls and sprinkle with oatmeal mixture on top. Makes 4 servings. Per serving: 579 calories; 22.6 g fat (6.9 g saturated fat; 35 percent calories from fat); 78 mg cholesterol; 715 mg sodium; 58.2 g carbohydrates. - - - - - - - - - - - - - - - - - - - - --- Main Dish ----------------------------------------------------------- --- Boiled Bacon And Cabbage Categories: Irish, Meats 2 1/2 lb Collar of bacon Medium-sized cabbage NOTE: in Ireland, "bacon" can mean *any* cut of pork except ham. When people here want what North Americans call bacon, they ask for "rashers" or "streaky rashers". As far as I can tell, "collar of bacon" is a cut from the hock, picnic shoulder, or shoulder butt (I am here using terms from the diagram in THE JOY OF COOKING). You want any thick cut of pork, with or without bones, about four inches by four inches by four or five inches. It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and start the recipe from the following point. Place the joint in a pot, cover with cold water and bring to the boil, Remove the scum that floats to the surface. Cover and simmer for 1 1/2 hours (or 30 minutes per pound). Cut cabbage into quarters and add to pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your liking. (Test constantly: don't overdo it!) Drain, and serve with potatoes boiled in their jackets, and a sharp sauce -- mustard or (if you can get it) HP sauce. Makes 4 servings. - - - - - - - - - - - - - - - - - - - - Trimlestown Roast Sirloin 3 lb Sirloin roast 2 fl Whiskey 10 fl Red wine 1 oz Butter 2 oz Flour Salt and pepper Preheat oven to 180C/350F. Wipe meat, season and place in a roasting pan. Place pan in oven and cook for one hour. Add the whiskey and wine to the pan. Cook for a further hour, basting once more. Remove the roast from the pan, place on a serving dish and keep warm. Pour off excess fat from the meat juices, adding water to bring to about 15 oz. Beat the butter into the flour to form a smooth paste. Add a little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil. Simmer gently for 2-3 minutes to cook flour. Correct the seasoning. If the sauce is too thick, add a little more water. Serve separately in a gravy boat. Jacket or mashed potatoes, and a cooked green vegetable (possibly broccoli) go well with this, since the sauce is so rich. Makes 4 servings. - - - - - - - - - - - - - - - - - - - - Durgin Park Corned Beef and Cabbage 1 pound kosher salt 1 gallon water 1 fresh brisket of beef (7 to 8 pounds) 6 whole bay leaves 8 to 10 black peppercorns 1 large head cabbage, cored and quartered 1 bunch carrots, peeled and thickly sliced 1 large turnip, peeled and cut into 2-inch cubes 8 large potatoes, peeled and halved Mix together salt and water in large nonreactive pot. Add brisket and allow to cure at least 48 hours. (Beef must be completely covered, so double the brine recipe if necessary.) Drain meat and add fresh water to cover along with bay leaves and peppercorns. Cook, covered, over medium-high heat 3 to 3 1/2 hours or until fork-tender. During last 45 minutes of cooking time, add cabbage, carrots and turnip. If size of pot allows, add potatoes as well. (Alternately carrots, turnip and potatoes can be boiled separately.) Allow beef to cool down 15 to 20 minutes before carving. Makes 14 to 16 servings. Note: The analysis is based on 14 servings. Per serving: 618 calories; 35.0 g fat (11.6 g saturated fat; 51 percent calories from fat); 178 mg cholesterol; 2,102 mg sodium; 38.3 g carbohydrates. - - - - - - - - - - - - - - - - - - - - Irish Pot-roasted Chicken Chicken, about 4.5 lb 4 oz Oatmeal Medium onion, chopped 2 T Butter 3 T Stock Salt and pepper 6 oz Bacon 3 Med. onions, sliced 2 lb Potatoes Seasoned flour 3 T Dripping or oil 4 Med. carrots, sliced If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning. Serves 4. - - - - - - - - - - - - - - - - - - - - Chicken And Leek Pie 6 oz Shortcrust pastry 4 lb. chicken (approx.), jointed, chopped, and boned 4 Slices ham steak 4 Large leeks, cleaned/chopped Med. onion Salt and pepper 1 pinch Ground mace or nutmeg 300 ml Chicken stock 125 ml Double cream Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.) Serves 4. - - - - - - - - - - - - - - - - - - - - Steak And Guinness Pie 1 kg Round steak 1 T Flour 1 t Brown sugar 1 T Raisins (optional) 5 Onions 300 ml Guinness 8 Slices bacon 3 oz Lard Chopped parsley Recipe of short pastry (for double-crust pie in deep pie dish) Cut the steak into bite sized cubes, roll in easoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey. Serves 4. - - - - - - - - - - - - - - - - - - - - Loin of Lamb with Apple and Ginger Stuffing 3 lb Loin of lamb, boned 2 Cloves garlic Sea salt and pepper 2 c Cider (preferably hard) 2 Cooking apples Juice of 1 lemon 1 t Sugar 1 t Ground ginger First make the stuffing. Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle heat until the apples are just soft, then set aside to cool. Preheat the oven for 400 F. Trim the lamb, remove the skin and score the fat. Lay the joint out on a board, fat side down. Spoon the apple mixture along the center. Roll up and tie with twine. Peel the garlic and cut it into slivers, then pierce the joint all over with the point of a sharp knife and slip the slivers of garlic into the pockets formed. Season with the salt and pepper, put the joint in a roasting pan and cook in the hot oven for 30 minutes, then heat the cider in a small pan and pour it over the lamb. Reduce the heat to moderate (350F) and cook for another 40 minutes, basting frequently. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb. Serves 4. - - - - - - - - - - - - - - - - - - - - Crusty Roast Lamb (Uaineoil faoi chrusta) 1 Shoulder of lamb (approx. 4 lb.) 1 c Fresh breadcrumbs Pinch mixed herbs 2 T Butter, soft 1-1/2 lb Potatoes, peeled, sliced 1 Lg onion, diced 1 Lg cooking apple, peeled, cored, and sliced 10 oz Chicken stock Wipe the lamb over, and cut criss-cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. Put the joint on top, then pour the stock into the pan, but not over the meat. Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound. Take off the foil for the final half hour, and check that the vegetables are nearly cooked. Finish the cooking without the foil, to let the top get brown and crusty. Serves 6. - - - - - - - - - - - - - - - - - - - - Lamb Shoulder in Pastry (Guilainn chaoireola i dTaosran) 12 oz Shortcrust or flaky pastry 3 lb Boned shoulder of lamb 6 T Butter 1 T Mixed chopped herbs Salt and black pepper Milk or egg to glaze Make the pastry and chill for at least 1 hour before using. See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter. Put into a very hot oven, 450F for 20-30 minutes. Take out and allow to cool slightly. Mix the remaining butter with the herbs, salt and pepper. Roll out the pastry to a piece large enough to wrap around the joint. Carefully remove the string from the lamb, trying to retain the shape. Put it in the center of the pastry, dampen the edges, and draw the pastry up over the top: secure well by squeezing the pastry ends and edges together. Turn over so that the fold is underneath, and put on a baking sheet. Prick all over the top lightly with a fork, then brush with either the milk or beaten egg. Put into 400F oven and cook for about 1/2 hour, or until the pastry is nicely browned. Turn the sheet once during baking to make sure the browning is even. Serve, cut into fairly thick slices. Serves 6. - - - - - - - - - - - - - - - - - - - - Beef and Stout Casserole 1-1/2 lb Beef 6 oz Lean bacon, cubed 1 lb Shallots or small onions 3 Cloves garlic 1 Bouquet garni 1 T Sugar Salt and pepper Basil and parsley 1 T Butter 2 T Flour 1 T Wine or cider vinegar 1 bottle of stout Saute the beef and bacon in a little oil. Drain off the excess liquid. Remove the meat anmd set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the stout. Place the meat and the small onions (peeled) in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover and place in the oven. Cook very gently for up to 3 hours at 300F. Check occasionally. If the casserole seems to be drying a little, you can add more stout. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce. Serves 4. - - - - - - - - - - - - - - - - - - - - Baked Tripe 1-1/2 lb Tripe, cut in thin strips 2 T Vinegar 2 T Oil 1 Handful mushrooms, sliced 1 Large onion 4 T Butter 2 T Flour Tomato puree Salt and pepper 1 c Breadcrumbs Parsley 2 T Water Marinate the tripe in the oil and vinegar for half an hour. Clean and prepare the onions and mushrooms, and saute in the butter for two or three minutes. Remove from the frying pan and set aside. Stir in the flour and mix in the tomato puree (about 2 T) plus the water. Season with salt and pepper. Grease a fireproof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs. Repeat this, and finally pour on the tomato sauce. Top with the breadcrumbs. Bake in the oven for 30 minutes at 350F. Remove and garnish with chopped parsley before serving. Serves 4. --- Side Dish ----------------------------------------------------------- --- Colcannon >From GOOD FOOD FROM IRELAND, Georgina Campbell. 1 lb Curly kale or cabbage, cooked 1 lb Potatoes, cooked 1 Onion, chopped 1 oz Dripping per lb. vegetables Salt and pepper Milk if necessary 1 Ring, wrapped in greaseproof paper Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage. Season to taste, and stir in a little milk if the mixture is too stiff. Add the rest of the dripping to the hot pan and, when very hot, turn the potato and cabbage mixture into the pan and spread it out. Fry until brown, then cut it roughly and continue frying until there are lots of crisp brown pieces. Just before serving, slip in the wrapped ring -- the trick, as you can see from the rhyme, is to make sure the ring doesn't turn up too soon -- then the children will eat it all willingly! Makes 4 servings. - - - - - - - - - - - - - - - - - - - - Colcannon >From IRISH TRADITIONAL FOOD, Theodora Fitzgibbon. 450 g Kale or cabbage 450 g Potatoes 2 Small leeks or green onion -tops 150 ml Milk or cream Pinch of mace Salt and pepper 100 g Butter If using the kale, strip from the stalks or likewise remove the stump of cabbage before cooking in boiling salted water until tender but not overcooked. Drain very well and chop finely. Meanwhile, cook the potatoes, and while they are cooking chop the leeks or onion tops and simmer them in milk or cream for about 7 minutes. Drain the potatoes, season and mash them well, then stir in the cooked leeks and milk, adding a little more milk if needed. Finally blend in the finely chopped kale or cabbage (modern cooks will find a blender or food processor ideal for this). Add the mace and taste for seasoning. Heat the entire mixture gently, then pile in a warmed dish. Make a small well in the center and pour in the melted butter. Make 4 servings. - - - - - - - - - - - - - - - - - - - - Colcannon >From THE POOLBEG BOOK OF TRADITIONAL IRISH COOKING, Biddy White Lennon. 2 1/2 lb Potatoes (cooked, mashed) 1 c Cooked kale (finely chopped) 1 c Hot milk 4 Chopped scallions (optional) Butter Strip the heads of kale away from the stems and shred them finely. Kale is a tough vegetable which needs to cook for 10-20 minutes depending on its age. Cook as you would for any green vegetable in furiously boiling salted water until it is just tender. (Some people add 1/2 tsp baking soda to the water to help keep the kale at its brightest green.) Strain it and refresh it with cold water. Drain it thoroughly and squeeze out any excess water. Nowadays I put the kale into a food processor with the hot milk and blend them into a green soup which I then mix through the mashed potatoes. I then reheat it in the oven until it is very hot. This produces a dish fit for St. Patrick's Day in greenness. It is perfectly acceptable just to mix the kale and milk into the potatoes without recourse to the food processor, but the resulting dish is just speckled green. Do not use the processor if you are making colcannon with cabbage instead of kale. Don't forget the coin and the ring to amuse the children. Makes 4 servings. - - - - - - - - - - - - - - - - - - - - Colcannon >From the Heath Mountain Lodge in Waynesville, N.C. 3 pounds potatoes, peeled and sliced 1-1/2 cups cabbage, shredded (see note) 1/4 cup onion, grated 2 cloves garlic, finely chopped 3/4 cup sour cream 1/2 cup butter, melted 1 cup Monterey Jack cheese, shredded Salt and pepper to taste Cook cabbage in boiling water for 5 minutes. Drain and reserve. Cook potatoes until tender. Drain and place in a large mixing bowl. Beat with an electric mixer until smooth. Add onion, garlic, sour cream and butter. Beat again until blended. Gently stir in cabbage, salt and pepper to taste. Put in a greased gratin dish or 2 quart casserole, top with cheese. Bake in 350-degree oven for 35-45 minutes. Serves 6. Note: Kale, sauerkraut, spinach or collard greens may be substituted for the cabbage. Per serving: 389 calories; 26.7 g fat (16.9 g saturated fat; 62 percent calories from fat); 76 mg cholesterol; 369 mg sodium; 28.0 g carbohydrates. - - - - - - - - - - - - - - - - - - - - Champ (or Poundies) 4 lb Potatoes 1/2 lb Chopped scallions 10 fl Milk 4 oz Butter Pepper Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter. Peel potatoes and cook in boiling water. Simmer milk and scallions together for five minutes. Strain potatoes and mash thoroughly. Add hot milk, and the scallions, salt and pepper, and half the butter. The traditional implement used for pounding potatoes was a wooden masher, pestle-shaped, called a "beetle." The poem says: There was an old woman that lived in a lamp; she had no room to beetle her champ. She's up'd with her beetle and broke the lamp, and now she has room to beetle her champ. Make 8 servings. - - - - - - - - - - - - - - - - - - - - Baked Parsnips Irish Style 2-1/2 lb Parsnips 2 oz Butter or bacon fat 3 T Stock Salt and pepper Pinch nutmeg Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) Serves 8. - - - - - - - - - - - - - - - - - - - - Braised Celery 1 Head celery 1 Medium onion 1 t Chopped parsley 2 Slices bacon 10 fl Stock Salt/pepper to taste 1 oz Butter Clean celery, cut into one-inch pieces and place in a casserole dish. Finely chop bacon and onion and sprinkle over celery along with chopped parsley. Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes. Serves 4. - - - - - - - - - - - - - - - - - - - - Oatcakes 6 oz Oatmeal (preferably fine) 2 oz Flour 1 t Salt 10 fl Warm water Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (150 C / 300 F) until crisp. -- These cakes are eaten buttered, with a glass of milk, for supper, but are also good with oily fish such as herring or mackerel. (They are also terrific with wine and cheese.) Serves 8. - - - - - - - - - - - - - - - - - - - - Dressed Cabbage Cabbage 4 T Butter 3 T Bacon stock or water 1 pinch Nutmeg or mace 1/2 t Flour Pepper Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water, cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed, and the cabbage cooked. Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed. Serves 4. - - - - - - - - - - - - - - - - - - - - Cabbage And Bacon Lg or 2 small Savoy cabbages 8 Strips bacon Salt and pepper 4 Whole allspice berries 300 ml Bacon or chicken stock Cut the cabbage in half and boil for 15 minutes in salted water. Drain, and soak in cold water for 1 minute, then drain well and slice. Line the bottom of a casserole with half the bacon strips, then put the cabbage on top and add the seasonings. Add enough stock to barely cover, then put the remaining strips of bacon on top. Cover and simmer for an hour, until most of the liquid is absorbed. Serves 4. - - - - - - - - - - - - - - - - - - - - Kale With Cream 1-3/4 lb Kale 2 T Butter 2 T Double cream pinch nutmeg, salt, pepper 2 T Stock Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling salted water and cook until tender, 20-30 minutes. Drain well and chop finely. In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced. Serves 4. - - - - - - - - - - - - - - - - - - - - Parsnip Cakes 1 lb Parsnips 2 T Flour 1 pinch Mace 2 T Melted butter Salt and pepper Large egg 8 T Breadcrumbs (heaping) Oil for frying Peel and slice the parsnips, then boil in salted water until tender. Drain and mash them well. Add flour, mace, melted butter, salt and pepper, then form into small flat, round cakes. Dip into the beaten egg, then into the breadcrumbs, and fry in hot oil until brown on both sides. Serves 4. - - - - - - - - - - - - - - - - - - - - --- Dessert ------------------------------------------------------------- --- Apple Fritters 5 oz Flour 5 fl Water 1/4 t Salt 2 Eggs (separated) 1 T Melted butter 2 Large cooking apples 4 oz Sugar Lemon juice Oil for deep frying Make batter at least an hour before required, using following method. Sift together flour and salt. Make a well in the center. Add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff but not dry. Fold into batter mix. Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into batter and deep fry in very hot oil (175-180C) until golden. Drain and serve dredged with sugar and sprinkled with lemon juice. Serves 4. - - - - - - - - - - - - - - - - - - - - Rutabaga Pudding 1 lb Rutabagas 3 T Fine breadcrumbs 3 T Milk 2 t Melted butter 1 t Salt 1 t Sugar Lg. egg, well beaten Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. Mash thoroughly; then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added. Serves 4. - - - - - - - - - - - - - - - - - - - - Potato Pie Dessert 1/2 lb Boiled potatoes 1/4 lb Butter, melted 3/4 lb Sugar 3 Almonds, pounded 1 T Orange extract 6 Eggs* 4 fl Whiskey Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes. Serves 4. - - - - - - - - - - - - - - - - - - - - Potato And Apple Pudding 2 T Butter 8 oz Self-raising flour 6 oz Freshly mashed potatoes 4 T Milk 5 Med. cooking apples Brown or white sugar 2 Whole cloves Juice of 1/2 lemon 3 T Cider Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or home-made custard. Serves 4. - - - - - - - - - - - - - - - - - - - - Honey And Lemon Carrageen Pudding 1/2 c Dried carrageen 2 T Honey Lemon juice and grated rind Egg white, beaten stiff 150 ml Heavy cream, whipped Soak the carrageen in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid. Put into 600 ml fresh water with the honey, lemon juice and rind. Bring to a boil and simmer for 25-30 minutes. Strain and discard the carrageen, and let the liquid cool slightly. Meanwhile, combine the beaten egg white and the whipped cream, then gently fold the mixture into the carrageen liquid. Pour into a greased mold and chill. (Carrageen [or "carrageenan"] can usually be found in health food stores.) Serves 4. - - - - - - - - - - - - - - - - - - - - Apple And Barley Pudding 4 T Pearl barley 1-1/2 lb Eating apples, peeled, cored, and sliced 2 oz Sugar 3/4 T Double cream 1 l Water Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in. Serves 4. - - - - - - - - - - - - - - - - - - - - Burnt Oranges 4 Large oranges 150 ml Sweet white wine 1 T Butter 8 T Sugar 300 ml Fresh-squeezed orange juice 2 T Whiskey (warmed) Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400F oven for 10 minutes or until the sugar caramelizes. Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly. -- Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat. As the flames die down, add the orange syrup and let it simmer for about 2 minutes. Serve at once; or it can be served cold. Serves 4. - - - - - - - - - - - - - - - - - - - - Bailey's Irish Cream Mousse Pie 3 Eggs, separated 3/4 c Bailey's Irish Cream 1 c Walnut meats, chopped 1/8 t Salt 2 c Kool-Whip 2 T Shaved chocolate (semi-sweet) Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though). Serves 4. - - - - - - - - - - - - - - - - - - - - Bailey's Chocolate Mousse Pie #2 6 oz Ready Crust (graham/choc) 1 pk Unflavored gelatine (env) 1 t Vanilla 3/4 c Milk 3/4 c Bailey's Irish Cream 6 oz Semisweet choc chips 2 c Frozen whipped topping Choc-dipped strawberries (as garnish, if desired) In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving. Serves 4. - - - - - - - - - - - - - - - - - - - - Irish Whiskey Cake Cake: 8 oz Raisins Grated rind of 1 lemon 150 ml Whiskey 6 oz Softened butter 3 Eggs 6 oz Soft brown sugar 6 oz Plain flour 1 pinch Salt 1 pinch Ground cloves 1 t Baking powder Icing: Juice of 1 lemon 8 oz Confectioners' sugar Warm water as needed Crystallized lemon slices (as garnish, if desired) Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350F. Cream the butter and sugar until light and fluffy. Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl. Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour. Do not overbeat at this stage. Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn into the prepared pan and bake in the preheated oven for about 1 1/2 hours, or until well risen and springy to the touch ~- or test with a skewer: when it comes out clean, the cake's ready. Turn out and cool on a wire rack. Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners' sugar and just enough water to make a pouring consistency. Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time, letting it dribble naturally down the sides. Don't worry if a lot of it ends up on the plate underneath -- just scoop it up and put it on top again. When the icing has set, it can be decorated with crystallized lemon slices if you like. Serves 8. - - - - - - - - - - - - - - - - - - - - Chocolate-orange Guinness Cake Cake: 8 oz Butter, room temperature 8 oz Soft dark brown sugar 10 oz Self-raising flour 1 t Baking powder 1 pinch Salt 2 T Cocoa (rounded T's) Grated rind of 1 orange 4 Eggs 1/2 c Guinness Icing: 4 oz Butter 8 oz Confectioners' sugar Orange(juice, grated rind) Preheat oven to 375F. Grease 2 8-9-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 (350F) 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. Serves 4. - - - - - - - - - - - - - - - - - - - - "Irish Coffee" Cake Cake: 4 oz Butter, at room temperature 4 oz Granulated sugar 2 Eggs 4 oz Self-raising flour 2 T Coffee essence** Irish Coffee Syrup: 150 ml Strong black coffee 4 oz Sugar (for coffee syrup) 4 T Irish whiskey Icing: 150 ml Heavy whipping cream Confectioners'sugar to taste 1 T Whiskey, or to taste Chopped nuts (or grated chocolate) Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350F. Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35-40 minutes until springy to the touch. Turn out and cool on a wire rack. . To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry the pan the cake was baked in, and return the cooled cake to it: then pour the hot coffee syrup all over it. Leave in a cool place for several hours, then turn out. Whip the cream until it's thick, sweeten slightly with confectioners' sugar, and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour before sprinkling with chopped nuts or grated chocolate. ** This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee (Taster's Choice or something similar) in an equivalent amount of water, and use that. Serves 4. - - - - - - - - - - - - - - - - - - - - Donegal Oatmeal Cream 15 fl Milk 1/2 c Medium oatmeal* 1 Large egg (beaten) Grated rind,juice 1 orange 2 t Sugar (to taste) 1/2 oz Gelatine 2 T Water 8 oz Heavy cream** Fruit sauce of choice*** Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatine in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top. * "Pinhead" if you can get it. This is the cracked oat groat, not rolled. ** Whipped. *** Thin your favorite jam slightly with warm water. Serves 4. - - - - - - - - - - - - - - - - - - - - "Irish Coffee" Pudding 6 Eggs 8 oz Sugar 1 c Very strong coffee 1-1/2 oz Powdered gelatine 1/3 c Irish whiskey* 10 fl Whipping cream 3 oz Crushed walnuts Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatine and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a souffle dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the souffle dish. Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water. Remove the jar or bottle, and fill the center with: 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand. * You can also use Irish Mist. Serves 4. - - - - - - - - - - - - - - - - - - - - Apple Amber 1 lb Cooking apples, tart* 4 oz Sugar (or to taste) Juice of 1 lemon 2 Large eggs, separated Cook the apple slices in about 2 T of water, stirring occasionally until they form a puree. Add about 3/4 of the sugar, the lemon juice, and the egg yolks: mix well. Put into an ovenproof dish and bake at 350F for 20 minutes. Meanwhile, whisk the egg whites until stiff, folding in the remaining sugar. Pile the meringue evenly on top of the apple mixture, return the dish to the oven, and bake for about 10 minutes. Serve hot or cold. * peeled, cored and thinly sliced. Serves 4. - - - - - - - - - - - - - - - - - - - - Porter Cake >From FULL AND PLENTY, Maura Laverty. 1 lb Flour 1/2 lb Shortening 1/2 lb Sugar 1 lb Sultanas 2 Eggs 1 Cup porter or stout 1 ts Baking powder 2 oz Chopped peel 1/2 ts Nutmeg 1/2 ts Mixed spice Sieve the flour salt and baking powder together; add sugar, nutmeg and spice. Rub in butter finely. Add fruit. Add porter mixed with beaten eggs. Bake in a well-greased pan 2 1/2 hours in a moderate oven (350-375F). Makes 6 servings. - - - - - - - - - - - - - - - - - - - - -== Seafood ===============================================================- Cod Cobbler 1-1/2 lb Skinless filets of cod 2 oz Butter 2 oz Flour 1/2 l Milk 3-1/2 oz Grated cheese 2 oz Grated cheese (for scones) 2 oz Butter (for scones) 1 t Baking powder (for scones) 1 pinch Salt (for scones) Egg (for scones) Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. Serves 4. - - - - - - - - - - - - - - - - - - - - Mackerel With Rhubarb 2 lb Mackerel filets 2 oz Margarine 1 Lg. onion, chopped 1/2 lb Rhubarb, chopped Pepper and salt Toasted breadcrumbs Sauce: 1 lb Rhubarb 2 T Sugar Grated lemon rind 2 T Water Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture. Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes. While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel. Serves 4. - - - - - - - - - - - - - - - - - - - - Baked Stuffed Herring 4 T Breadcrumbs (heaping) 1 t Parsley, chopped Small egg, beaten Juice and rind of lemon 1 pinch Nutmeg Salt and pepper 8 Herrings, cleaned 300 ml Hard cider Bayleaf, well crumbled Fresh ground pepper First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bayleaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4. Serves 4. - - - - - - - - - - - - - - - - - - - - Mini Smoked Salmon Tarts 1 cup whipping cream 2 ounces finely diced smoked salmon 2 eggs 1/4 cup chopped parsley 1/4 cup chopped chives Salt, pepper Ground nutmeg 2 packages frozen mini filo dough shells (15 per package) Combine cream, salmon, eggs, parsley, chives, salt, pepper and nutmeg to taste and mix well. Arrange filo shells on greased baking sheets. Spoon filling into shells. Bake at 350 degrees 5 to 6 minutes until filling has browned slightly and is firm. Makes 30 tarts. Per tart: 58 calories; 4.4 g fat (2.0 g saturated fat; 68 percent calories from fat); 26 mg cholesterol; 41 mg sodium; 2.8 g carbohydrates. - - - - - - - - - - - - - - - - - - - - Dublin Lawyer 2-1/2 lb. fresh lobster (approx.) 3 T Butter 4 T Irish whiskey 150 ml Cream Salt and pepper The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot. Serves 2. - - - - - - - - - - - - - - - - - - - - Thackeray's Lobster 1 Very large lobster 1/2 lb Butter 1 T Mustard 1 T Catsup 1 c Vinegar (white wine if poss) Cayenne pepper to taste (Amounts are approximate: the above measurement should be increased or decreased depending on the size of the lobster. You want about a cup of sauce per two people.) Thackeray's original follows: "You take a lobster, about three feet long if possible, remove the shell, cut or break the flesh of the fish in pieces not too small. Someone else meanwhile makes a mixture of mustard, vinegar, catsup and lots of cayenne pepper. You produce a machine called a "despatcher" which has a spirit lamp underneath it that is usually illuminated with whiskey." (He appears to be talking about a chafing dish with a pretty aggressive flame.) "The lobster, the sauce, and near half-a-pound of butter are placed in the despatcher, which is immediately closed. When boiling, the mixture is stirred up, the lobster being sure to heave about the pan in a convulsive manner, while it emits a remarkable rich and agreeable odour through the apartment. A glass and a half of sherry is now thrown into the pan, and the contents served out hot, and eaten by the company. Porter (i.e. stout) is commonly drunk, and whisky-punch afterwards, and the dish is fit for an emperor." Unfortunately the day of inexpensive three-foot-long lobsters has passed, even in Ireland (lobsters of this size are still taken off the west coast, however). In modern terms: Clean and shell the lobster as indicated above. Mix the mustard, vinegar, catsup and cayenne to taste (some people might prefer to cut the sourness of the vinegar by substituting a half-and-half mixture of vinegar and dry white wine). Melt the butter in a large saucepan, saute the lobster briefly in it, not allowing it to color at all; then add the mustard/vinegar/cayenne mixture, mix well, cover, and allow to stew over medium heat for 15-20 minutes. Boiled new potatoes would go very well with this, or baked potatoes, or plain buttered rice. Thackeray and his friends seem to have not eaten anything else with the dish, but they seem to have drunk a great deal; he remarks in the next paragraph of the excerpt on ways to deal with the hangover.... Serves 4. - - - - - - - - - - - - - - - - - - - - Scallop Pie 8 Large scallops* 300 ml Milk Salt and pepper 2 T Butter 1 T Flour 1/2 lb Mushrooms, sliced 4 T Med.sweet white wine 1 lb Fresh mashed potatoes * Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown. Serves 4. - - - - - - - - - - - - - - - - - - - - Trout Baked In Wine Rainbow trout (about 2.5 lb) 2 c White wine Pinch each of herbs (whichever ones you like -- parsley, thyme, herbes de provence ... & garlic) Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour. Serves 4. - - - - - - - - - - - - - - - - - - - - Monkfish With Garlic And Herb Butter 700 g Filleted monkfish tails 85 g Butter 2 Cloves garlic -- crushed Egg (beaten) Juice of one lemon 1 t Finely chopped herbs Seasoned flour Soften butter and add herbs and garlic. Chill. Make a slit in each monkfish fillet and pack with the chilled herb butter. Fold up to enclose butter. Toss each piece in seasoned flour, dip in beaten egg and roll in breadcrumbs. Press the crumbs firmly onto the fish. Place the fish in a buttered dish. Dribble a little melted butter or oil, and lemon juice, on top. Cook for 30-35 minutes at 375F/190C. Serve at once. Serves 4. - - - - - - - - - - - - - - - - - - - - Trout In Herb And Cream Sauce 4 Rainbow trout, gutted 300 ml Cream 85 g Butter Mixture of herbs (finely chopped parsley, chives, basil, watercress, etc.) Poach the fish in court-bouillon for 10-12 minutes. Lift out carefully: remove skin and eyes. Keep warm. Boil the cream until it reduces by half. Whisk in knobs of butter gradually. Finally, add in finely chopped herbs. Pour the sauce into a serving dish and arrange the fish on top. Serve at once, garnished with lemon slices. Serves 4. - - - - - - - - - - - - - - - - - - - - - ========================================================================= =-
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