Stew Recipe – Irish Lamb Stew
2 pounds boneless lamb, cut in 1 inch cubes
3 cups boiling water
1-1/2 teaspoons salt
pepper to taste
1-1/4 cups carrots, cut 1 inch
4 medium onions, quartered
4 medium potatoes, sliced thick
3 tablespoons flour
3 tablespoons cold water
Put the lamb, boiling water and seasonings in the pressure cooker. Bring to 15# pressure and process 12 mins. Cool immediately. Add vegetables. Bring to 15# pressure again and process 5 mins. Cool immediately.
Return cooker to stove. Mix the flour and cold water together until smooth. Add to stew and simmer (uncovered) for 2-3 mins. until thickened. If you like you stew a little darker, you can add some Kitchen Bouquet to the flour mixture.
Salmon Recipe – Poached Salmon with Irish Butter Sauce
2 lb. center cut fresh salmon
Salt (use 1 Tbs salt to every 2 pints water)
Irish Butter Sauce:
2 egg yolks, free range if possible
2 tsp cold water
1 stick (1/2 C) butter, diced
1 tsp lemon juice
Flat parsley, fennel leaves and lemon wedges for garnish
Choose a saucepan that will barely fit the piece of fish:
an oval cast-iron saucepan is usually perfect. (If a small
piece of fish is cooked in a large pan of water, much of
the flavor will escape into the water, so it is important
to use the smallest saucepan possible.
Half fill the saucepan with salted water and bring to a
boil. Put in the piece of fish, bring back to a boil, cover
and simmer very gently for 20 minutes.
Turn off the heat and allow the fish to sit in the water
while you make the sauce (do not let sit for more than 20
minutes or so).
Put egg yolks in a heavy stainless steel saucepan on low
heat or in a bowl over hot water (double boiler). Add the
water and whisk thoroughly.
Add the butter, bit by bit, whisking all the time. As soon
as one piece melts, add the next. The mixture will
gradually thicken, but if it shows signs of becoming too
thick or slightly scrambling, remove from heat immediately
and add a little cold water. Do not leave the pan or stop
whisking until the sauce is made. If the sauce is too slow
to thicken it may be because you are excessively cautious
and the heat is too low. Increase the heat slightly and
continue to whisk until the sauce thickens to a coating
Add lemon juice to taste.
Just before serving, skin the salmon and lay it on a hot
serving dish. Garnish with parsley, fennel leaves and lemon
wedges and serve with the Irish butter sauce.
Pie Recipe – Irish Cream Pie
Chocolate Pat-in-Pan Pie Crust (See Below)
1/2 cup milk
32 large jet-puffed marshmallows
1/3 cup Irish cream liqueur
1 1/2 cups whipping (heavy) cream
Grated semisweet baking chocolate, if desired
1. Make Chocolate Pat-in-Pan Pie Crust.
2. Heat milk and marshmallows in 3-quart saucepan over low heat, stirring
constantly, just until marshmallows are melted. Refrigerate about 20
minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir
mixture until proper consistency.) Gradually stir in liqueur.
3. Beat whipping cream in chilled medium bowl with electric mixer on high speed
until stiff. Fold marshmallow mixture into whipped cream. Spread in pie
crust. Sprinkle with chocolate. Cover and refrigerate until set, at least 4 hours
but no longer than 48 hours. Store covered in refrigerator.
Chocolate Pat-in-Pan Pie Crust
3/4 cup plus 2 tablespoons Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1/4 cup finely chopped pecans or walnuts
2 tablespoons baking cocoa
1. Heat oven to 400ºF. Mix all ingredients until soft dough forms. Press firmly
and evenly against bottom and side of ungreased pie plate, 9×1 1/4 inches.
Bake 12 to 15 minutes or until light brown. Cool completely on wire rack,
about 30 minutes.
Prep: 25 min
Start To Finish: 5 hr 30 min
Makes 8 servings
Potato Recipe – Irish Potato Cakes
a. 4-6 potatoes
c. egg, beaten
d. salt and pepper
e. 3 tbl butter
f. chopped onion
g. chopped parsley
h. grated carrot
Peel and boil the potatoes in a large saucepan. When they are soft and ready for mashing,
drain off the water and place potatoes in a large mixing bowl. Using a strong fork, mash
the potatoes until they are light and fluffy.
Add about half the butter, the beaten egg and the seasoning, the onion, parsley and
carrot, and gradually add the milk, mixing to the consistency of a good, stiff dough which
can be shaped to make patties or cakes. Some people add a little flour, but too much
spoils the taste.
Remove potato mixture from the bowl and place on a very lightly floured board, roll out to
a thickness of about 2.5 cm. Using the largest size biscuit cutter, or a very sharp knife,
cut out rounds from the potato mix.
Place potato cakes in the refrigerator, while you …
Take a heavy frying pan and place it on the heat (not the hottest setting).
Add the rest of the butter and when it has melted, but
before it starts to sizzle, place enough of the potato cakes into the pan to fit in easily
and to allow for turning.
Brown for several minutes, turn; then repeat the process until the cake is golden-brown
all over. Remove from pan and place on paper towel to drain. Add a little more butter and
cook the remaining cakes.
They can be served with salad, or with cooked green vegetables, or with a cheese sauce.
Salad Recipe – St. Patrick’s Pub Salad
1/2 cup regular or low fat mayonnaise
2 TB apple cider vinegar or white wine vinegar
2 tsp. chopped fresh tarragon or 3/4 tsp. dried
1 tsp. grain Dijon mustard
2 to 3 tsp. water
Salt and ground black pepper, to taste
Combine mayonnaise, vinegar, tarragon and Dijon mustard in small
bowl and whisk to blend. Whisk in enough water by teaspoonfuls to
make dressing thin enough to pour. Season dressing to taste with
salt and pepper.
4 cups torn Boston or Bibb lettuce
4 cups selected salad bar ingredients (such as pickled beets,
sliced cucumber, diced tomatoes, chopped celery, shredded
cabbage and sliced onions)
2 hard boiled eggs, peeled, sliced
4 oz. Cheddar and/or blue cheese, cut into wedges
Arrange lettuce on platter as base of salad. Place salad bar
ingredients over lettuce in attractive pattern.
Top with sliced hard boiled eggs. Drizzle dressing over salad.
Place cheese wedges at ends of platter and serve.Print This Page