Monday, April 13, 2009

Irish Recipes Part 2

Monday, April 13, 2009
I recently received a few requests to add some more tasty recipes to my Irish recipe collection. Of course, my main objective as a writer is to supply my readers with what they want! I hope you enjoy what I have added here and please feel free to come back and let me know how these turn out when you make them!


you will need the following:

1.25 lbs of Potatoes (4 potatoes)
2 Teaspoons of Melted Butter
1 Cup of Flour
Half Teaspoon of Salt
4 Teaspoons of Vegtable Oil

Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and salt, mix together well. Divide the flour/potatoe mixture in half and put the first half on a lightly floured surface. Knead until flat - approx .25 inch thick. Divide into 4 sections/pieces. Repeat the process for the other half of the mixture.

Fry/Griddle using the oil for approx 2 minutes or until crispy brown on each side. Serve warm.

Yeilds 8 Farls

topping suggestions:

grated cheddar cheese
sour cream & chives and/or bacon bits (homemade being the best)
onions (lightly cooked, do not caramelize)


you will need the following:

4 large eggs
1 large mashed potato
some lemon juice (to taste)
1 Tablespoon of Chives
Salt and Pepper
1 Tablespoon of Butter

Separate the eggs and beat the yolks. Add them to the mashed potato, mixing thoroughly, add the lemon juice, chives, and salt and pepper. Melt the butter in a pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden brown and then place under the broiler (just enough to "puff" them up)

Serve immediately

Yeilds 2 servings (double recipie for 4 servings)

Traditional Irish Stew

you will need the following:

1 pound lean mutton pieces or high quality stewing beef
1 pound carrots (peeled & diced)
1 pound onions (peeled & diced)
1 pound potatoes (peeled & diced)
salt & pepper
pinch of thyme

Put the mutton/stewing beef & the thyme in a saucepan and add cold water (just enough to cover the meat). Slowly bring the mixture to a boil and simmer for one hour. Add onions, potatoes, carrots.. Season with salt and pepper. Continue cooking until vegetables are tender. Adjust seasoning if you prefer more zip.

This dish can be served alone or with cooked green cabbage or sprouts. Personally, I prefer to have the stew on it's own with some bread/buns on the side for dipping.

Yeilds 4 servings (double recipe and freeze some if you'd like)

Irish Pork Roast w/stuffing

you will need the following for the roast:

2 pounds of good quality pork tenderloin or lean pork chops
2 tablespoons of butter
2 tablespoons of apple cider or water if preferred
Pinch of salt and pepper to taste

Lightly salt and pepper the meat then coat it with the butter. Place in a dish and cover with foil. Bake at 350 Farenheit for 1 & 1/2 hours. Serve with the stuffing and fresh cooked vegtables.

you will need the following for the stuffing:

4.5 large potatoes, boiled or steamed and coarsely mashed (do not overcook)
butter (same amount you would use for regular mashed potatoes)
1 large onion
2 large cooking apples, chopped
a handful of chopped "fresh" sage & thyme (thyme can be powdered)
Salt and pepper to taste

Add the butter to the potato & mix well. Chop the onion & add it to the mixture. Stir in the apples, herbs salt and pepper (mix well)

Serve beside your roast

Yeilds 4 servings


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