Ingredients

1. To make Irish stew, all the ingredients are assembled in layers in a large stew pot.

2. Begin with layers of sliced potatoes, onions, and carrots.

3. Top with a layer of Canadian bacon and lamb.

4. Sprinkle liberally with salt and pepper.

5. Repeat these steps until all the ingredients are used.

6. Add enough water to just cover the ingredients.

7. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking.

8. Simmer over a very low heat for about 2 hours

9. Sprinkle liberally with the chopped parsley and serve in soup bowls.
   
   
   
   

Corned Beef with Cabbage

Ingredients

• 4 pounds corned brisket of beef

• 3 large carrots, cut into large chunks

• 6 to 8 small onions

• 1 teaspoon dry mustard

• ¼ teaspoon thyme

• ¼ teaspoon parsley

• 1 head of cabbage (remove two layers of outer leaves)

• Salt and pepper

• Boiled potatoes as accompaniment

Procedure

1. Place brisket in a large pot. Top with carrots, onions, mustard, thyme, and parsley.

2. Cover with cold water, and heat until the water just begins to boil.

3. Cover the pot with the lid, lower the heat, and simmer the mixture for 2 hours.

4. Using a large knife, cut the cabbage into quarters, and add the cabbage wedges to the pot.

5. Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.

6. Remove the vegetables to a platter or bowl, cover with foil, and keep them warm.

7. Remove the brisket, place it on a cutting board, and slice it.

8. Serve the corned beef slices on a platter, surrounded by the vegetables.

9. Ladle a little of the cooking liquid over the meat and vegetables.

Champ

This is one of the most widely eaten potato dishes in Ireland.

Ingredients

• 6 to 8 baking potatoes, unpeeled

• 1 bunch scallions

• 1½ cups milk

• 4 to 8 Tablespoons butter (to taste)

• Salt and pepper

Procedure

1. Scrub potatoes (do not peel), place them in a pot, and cover them with water.

2. Heat the water to boiling, and cook the potatoes until they can be pierced with a fork (about 25 minutes).

3. Finely chop the scallions (use both the white bulbs and the green stems) and put them in a small saucepan.

4. Cover the scallions with the milk and bring slowly just to a boil.

5. Simmer for about 3 to 4 minutes, stirring constantly with a wooden spoon. Turn off the heat and let the mixture stand.

6. Peel and mash the hot boiled potatoes in a saucepan. Add the milk and scallions mixture and beat well.

7. Beat in the butter. Season to taste with salt and pepper.

8. Serve in 1 large or 4 individual bowls with a pat of butter melting in the center of each serving. May be reheated.

Dublin Coddle

Ingredients

• 1 pound bacon, sliced

• 2 pounds pork sausage links

• 2 onions, peeled and sliced

• 2 cloves garlic, whole

• 4 large potatoes, thickly sliced

• 2 carrots, thickly sliced

• 1 bouquet garni (bay leaf, tarragon, whole cloves, whole peppercorns; see Procedure step 8)

• Black pepper

• Apple cider (about 4 cups)

• Chopped parsley for garnish

Procedure

1. Separate bacon into slices and place them side by side in a large frying pan. (The bacon may be cooked in batches.) Fry over low heat, turning once, until crisp. Drain bacon grease from pan before cooking another batch.

2. Drain the pan and wipe most of the bacon grease out with a paper towel.

3. Place sausages in the pan to brown (again, the sausage may be browned in batches).

4. Place bacon and sausages in a large pot.

5. Drain frying pan again, wipe it with a paper towel, and add the sliced onions and garlic cloves, cooking them over low heat until the onions are softened.

6. Add onions and garlic to the bacon and sausage in the pot.

7. Add the thick slices of potato and carrot.

8. Make a bouquet garni: In a 3-inch square of cheesecloth, place 1 bay leaf, ½ teaspoon tarragon, 2 whole cloves, and 2 whole peppercorns. Tie with twine, and place in pot.

9. Cover everything with apple cider (or apple juice).

10. Cover, and simmer 1½ hours over medium-low heat. The soup should not boil.

11. Serve, garnished with a sprinkling of parsley and black pepper.

 

The Irish are known for their rich, dark beer, called stout. The most famous and widely known brand is called Guinness. Tea is another popular beverage. It is served with scones, probably the most popular snack in Ireland. "Fish and chips," or battered and fried fish served with French fries, is also very popular.

Scones

Ingredients

• 8 cups flour

• Pinch of salt

• ⅓ cup sugar

• 4 teaspoons baking powder

• 1½ sticks butter (¾ cup)

• 3 eggs

• 1¾ cups milk

Procedure

1. Preheat oven to 475°F.

2. Combine flour, salt, sugar, and baking powder in medium mixing bowl.

3. Cut butter into small cubes and add it to the flour mixture. With clean fingertips, rub the butter into the flour.

4. In a separate bowl, beat the eggs and milk together. Add to the flour-butter mixture to make a soft dough.

5. Place mixture on a floured board. Knead lightly for 3 or 4 minutes.

6. Roll out with a rolling pin to a thickness of about one inch.

7. Cut dough into 3-inch circles, using a cookie or biscuit cutter.

8. Place dough circles onto a lightly greased cookie sheet. Bake 10 to 12 minutes until golden brown.

9. Cool on a wire rack.

10. Serve, split in half, with berry jam.

 

Apple Cake

Ingredients

• 1 pound of apples (about 3 or 4 medium)

• Juice and grated rind of 1 lemon

• ¾ cup butter (1½ sticks)

• 1 cup sugar

• 3 eggs, beaten

• 2 cups self-rising flour

• ½ teaspoon baking powder

• ½ teaspoon cinnamon, ground

• 5 Tablespoons raisins

• 2 Tablespoons hazelnuts, chopped

• 4 Tablespoons powdered sugar

Procedure

1. Preheat oven to 350°F and grease a 9-inch round cake pan.

2. Peel, core, and slice the cooking apples and place them in a bowl.

3. Sprinkle apples with the lemon juice and set aside.

4. In another bowl, beat together the butter, lemon rind, and all but 1 Tablespoon of the sugar until light and fluffy.

5. Gradually beat in the eggs.

6. Add the flour and baking powder to the butter mixture and mix well.

7. Spoon half of the mixture into the prepared cake tin. Arrange the apple slices on top.

8. Mix the remaining Tablespoon of sugar and the cinnamon together in small bowl. Sprinkle evenly over the apples.

9. Scatter the raisins and hazelnuts on top.

10. Smooth the remaining cake mixture over the raisins and hazelnuts.

11. Bake for 1 hour.

12. Cool in the tin for 15 minutes. Remove, transfer to a serving platter, and sprinkle with powdered sugar.