Cider Glazed Chicken and Cabbage
Irish Whiskey Soda Bread With Irish Whiskey Butter
Irish Cream Bread Pudding With Caramel Irish Cream Sauce
Irish Rosie's Irish Soda Bread
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Showing posts with label Irish Cuisine. Show all posts
Showing posts with label Irish Cuisine. Show all posts
Cider Glazed Chicken and Cabbage
SERVES 4
Ingredients:
1/3 cup all-purpose flour
1 pinch salt & freshly ground black pepper (to taste)
6 (6 ounce) chicken breast halves, bone in, skin on
1/4 cup olive oil
4-5 garlic cloves
3 carrots, peeled and thickly sliced
1 large onion, thickly sliced
3 bay leaves
1/2 cup golden raisin
2 tablespoons fresh flat-leaf parsley (minced)
2 tablespoons fresh rosemary
2 cups savoy cabbage (Or nappa only, shredded)
1 cup chicken stock
1 cup hard alcoholic cider (or apple cider)
Procedures:
1. Preheat the oven to 325 degrees.
2. Combine the flour, salt, and pepper in a shallow bowl.
3. Dredge the chicken in flour mixture, shaking off excess.
4. In a large skillet over medium heat, warm the oil.
5. Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
6. Transfer the chicken to a large oven proof baking dish.
7. Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
8. Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
9. Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
10. To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
11. Serve over mashed potatoes.
Ingredients:
1/3 cup all-purpose flour
1 pinch salt & freshly ground black pepper (to taste)
6 (6 ounce) chicken breast halves, bone in, skin on
1/4 cup olive oil
4-5 garlic cloves
3 carrots, peeled and thickly sliced
1 large onion, thickly sliced
3 bay leaves
1/2 cup golden raisin
2 tablespoons fresh flat-leaf parsley (minced)
2 tablespoons fresh rosemary
2 cups savoy cabbage (Or nappa only, shredded)
1 cup chicken stock
1 cup hard alcoholic cider (or apple cider)
Procedures:
1. Preheat the oven to 325 degrees.
2. Combine the flour, salt, and pepper in a shallow bowl.
3. Dredge the chicken in flour mixture, shaking off excess.
4. In a large skillet over medium heat, warm the oil.
5. Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
6. Transfer the chicken to a large oven proof baking dish.
7. Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
8. Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
9. Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
10. To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
11. Serve over mashed potatoes.
Beef & Guinness Stew
SERVES 4
Ingredients:
2 tablespoons plain flour
800 g chuck steaks, trimmed, cut into 3cm pieces
1/4 cup olive oil
2 sticks celery, chopped
1 brown onion, chopped
1 carrot, peeled, chopped
200 g swiss brown mushrooms, chopped
2 tablespoons tomato paste
1 cup guinness beer
2 cups beef stock
2 bay leaves
1/2 cup flat leaf parsley, finely chopped
mashed potatoes, to serve
Procedures:
1. Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.
2. Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.
3. Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.
4. Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls
Ingredients:
2 tablespoons plain flour
800 g chuck steaks, trimmed, cut into 3cm pieces
1/4 cup olive oil
2 sticks celery, chopped
1 brown onion, chopped
1 carrot, peeled, chopped
200 g swiss brown mushrooms, chopped
2 tablespoons tomato paste
1 cup guinness beer
2 cups beef stock
2 bay leaves
1/2 cup flat leaf parsley, finely chopped
mashed potatoes, to serve
Procedures:
1. Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.
2. Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.
3. Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.
4. Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls
The Real Deal Irish Breakfast
SERVES 4
Ingredients:
1 link clonakilty pork sausage
5-6 slices lean bacon (rashers )
1 inch of thickly sliced disks of clonakilty white pudding sausage
1 inch of thickly sliced disks of clonakilty blood pudding sausage
5 button mushrooms
4 eggs
1 tablespoon of kerrygold real irish butter
salt and pepper
irish brown bread
Heinz ketchup
2 glasses of freshly squeezed orange juice
irish tea, 1 pot of (barrys or lyons are great blends )
Procedures:
1. Heat a frying pan with a little oil.Fry the sausages slowly over a medium heat - keep turning.Add the pudding to the pan and continue to cook.Put sausages and pudding on a plate and keep warm in the oven.Place rashers on frying pan and cook until colour has darkened and they crisp - transfer to oven.Add more oil to the frying pan and sautee the mushrooms.Add as many eggs are you want per person and fry however you prefer them !Add the salt and pepper to the mushrooms Serve all ingredients on a plate and serve with crusty french bread ( aka breakfast roll - popular hangover cures sold in petrol stations in ireland ) or with irish brown bread . Add ketchup to taste . Loads of kerrygold irish butter for the bread is yum as it is slightly salty and has a gorgeous flavour.Round it all of with a glass of cold orange juice and a strong cup of tea !
Ingredients:
1 link clonakilty pork sausage
5-6 slices lean bacon (rashers )
1 inch of thickly sliced disks of clonakilty white pudding sausage
1 inch of thickly sliced disks of clonakilty blood pudding sausage
5 button mushrooms
4 eggs
1 tablespoon of kerrygold real irish butter
salt and pepper
irish brown bread
Heinz ketchup
2 glasses of freshly squeezed orange juice
irish tea, 1 pot of (barrys or lyons are great blends )
Procedures:
1. Heat a frying pan with a little oil.Fry the sausages slowly over a medium heat - keep turning.Add the pudding to the pan and continue to cook.Put sausages and pudding on a plate and keep warm in the oven.Place rashers on frying pan and cook until colour has darkened and they crisp - transfer to oven.Add more oil to the frying pan and sautee the mushrooms.Add as many eggs are you want per person and fry however you prefer them !Add the salt and pepper to the mushrooms Serve all ingredients on a plate and serve with crusty french bread ( aka breakfast roll - popular hangover cures sold in petrol stations in ireland ) or with irish brown bread . Add ketchup to taste . Loads of kerrygold irish butter for the bread is yum as it is slightly salty and has a gorgeous flavour.Round it all of with a glass of cold orange juice and a strong cup of tea !
Scallop Potatoes Au Gratan
SERVES 6 -8
Ingredients:
6-8 potatoes, sliced
1 onion, sliced and broken into rings
2 tablespoons flour
2 tablespoons butter
1 large garlic clove, minced
2 1/2 cups milk
1 cup of shredded meduim cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary
Procedures:
1. In meduim sauce pan melt the butter (careful not to brown).
2. Add the flour and stir over medium heat.
3. Stir in all the spices and the minced garlic.
4. Gradually stir in milk until slightly thickened.
5. Stir in cheese and allow to melt slightly.
6. Pour over potatoes and evenly distributed onions (in a covered baking dish).
7. Put in a 350 oven and cook until potatoes are cooked through (if you find that the dish is drying out add a couple of tablespoons of milk).
Ingredients:
6-8 potatoes, sliced
1 onion, sliced and broken into rings
2 tablespoons flour
2 tablespoons butter
1 large garlic clove, minced
2 1/2 cups milk
1 cup of shredded meduim cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary
Procedures:
1. In meduim sauce pan melt the butter (careful not to brown).
2. Add the flour and stir over medium heat.
3. Stir in all the spices and the minced garlic.
4. Gradually stir in milk until slightly thickened.
5. Stir in cheese and allow to melt slightly.
6. Pour over potatoes and evenly distributed onions (in a covered baking dish).
7. Put in a 350 oven and cook until potatoes are cooked through (if you find that the dish is drying out add a couple of tablespoons of milk).
Irish Cream of Asparagus Soup
SERVES 6 -8
Ingredients:
1 lb fresh asparagus (I use frozen)
1 cup potato
2 medium leeks
5 tablespoons butter, separated
5 cups chicken stock
4 tablespoons creme fraiche
salt and pepper
Procedures:
1. Cut the tips from half the asparagus and set aside for garnish. (I use it all).
2. Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
3. Peel and cube potatoes.
4. Wash and finely chop leeks.
5. Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
6. Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
7. Add stock and simmer for 20 minutes.
8. Puree the soup in blender, food processor, or use hand blender.
9. Place pureed soup back in saucepan.
10. Add the creme fraiche and another tablespoon of butter and stir inches
11. Garnish with tips.
Ingredients:
1 lb fresh asparagus (I use frozen)
1 cup potato
2 medium leeks
5 tablespoons butter, separated
5 cups chicken stock
4 tablespoons creme fraiche
salt and pepper
Procedures:
1. Cut the tips from half the asparagus and set aside for garnish. (I use it all).
2. Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
3. Peel and cube potatoes.
4. Wash and finely chop leeks.
5. Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
6. Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
7. Add stock and simmer for 20 minutes.
8. Puree the soup in blender, food processor, or use hand blender.
9. Place pureed soup back in saucepan.
10. Add the creme fraiche and another tablespoon of butter and stir inches
11. Garnish with tips.
Irish Whiskey Soda Bread With Irish Whiskey Butter
SERVES 6
Ingredients:
1 cup raisins
1 cup Irish whiskey (option — can substitute with hot water)
4 tablespoons unsalted butter, cold
1 cup flour, allpurpose
1 cup whole wheat flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk, plus
1 tablespoon buttermilk
Procedures:
1. Preheat oven to 375. Oven shelf should be just below the center of oven.
2. Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7" by 3" high round of bread.
3. Soak the raisins in whiskey or water for 30 minutes. If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left.
4. Cut the butter into small slices so that it begins to soften.
5. In a large bowl, stir together the flours,sugar,baking soda,and salt.
6. With fingertips rub in the butter until the mixture resembles coarse crumbs.
7. Stir in the raisins.
8. With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
9. Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter,use a bench scraper to gather it together. Avoid adding extra flour. Flour hands if absolutely necessary.
10. Pat out dough into a 6 inch round and about 1 & 3/4 inches high. If it sticks flour it lightly at this stage.
11. Place on baking sheet and score top 1/2" deep from top to bottom and side to side forming a cross.
12. Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf.
13. Remove from oven and cool on rack covered with towel. Keep warm to serve.
14. Irish Whiskey Butter.
15. 3 tblsp whiskey.
16. 1 tblsp sugar.
17. 9 tblsp unsalted butter softened.
18. Microwave whiskey and sugar until hot, about 20 seconds. Cool.
19. Stir whiskey sugar mixture into softened butter until incorporated. It will be a.
20. caramel brown color.
21. Store at cool room temp up to 2 days, refrigerated up to 2 weeks.
22. This bread freezes well up to 1 month. Reheat at a 300 degree oven for 20 to 30 minutes.
Ingredients:
1 cup raisins
1 cup Irish whiskey (option — can substitute with hot water)
4 tablespoons unsalted butter, cold
1 cup flour, allpurpose
1 cup whole wheat flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk, plus
1 tablespoon buttermilk
Procedures:
1. Preheat oven to 375. Oven shelf should be just below the center of oven.
2. Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7" by 3" high round of bread.
3. Soak the raisins in whiskey or water for 30 minutes. If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left.
4. Cut the butter into small slices so that it begins to soften.
5. In a large bowl, stir together the flours,sugar,baking soda,and salt.
6. With fingertips rub in the butter until the mixture resembles coarse crumbs.
7. Stir in the raisins.
8. With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
9. Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter,use a bench scraper to gather it together. Avoid adding extra flour. Flour hands if absolutely necessary.
10. Pat out dough into a 6 inch round and about 1 & 3/4 inches high. If it sticks flour it lightly at this stage.
11. Place on baking sheet and score top 1/2" deep from top to bottom and side to side forming a cross.
12. Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf.
13. Remove from oven and cool on rack covered with towel. Keep warm to serve.
14. Irish Whiskey Butter.
15. 3 tblsp whiskey.
16. 1 tblsp sugar.
17. 9 tblsp unsalted butter softened.
18. Microwave whiskey and sugar until hot, about 20 seconds. Cool.
19. Stir whiskey sugar mixture into softened butter until incorporated. It will be a.
20. caramel brown color.
21. Store at cool room temp up to 2 days, refrigerated up to 2 weeks.
22. This bread freezes well up to 1 month. Reheat at a 300 degree oven for 20 to 30 minutes.
Irish Cream Bread Pudding With Caramel Irish Cream Sauce
SERVES 10
Ingredients:
Bread Pudding
1 loaf stale French bread
2 cups milk
1 cup heavy cream
1/2 cup irish cream
2 tablespoons unsalted butter, softened
3 eggs
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup raisins
Caramel Irish Cream Sauce
1/4 cup water
1 cup granulated sugar
1/3 cup freshly brewed coffee
1/3 cup heavy cream
1 teaspoon lemon juice
1/4 cup irish cream
Procedures:
1. Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
2. Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
3. Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.
4. Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Cook, swirling occasionally, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.
Ingredients:
Bread Pudding
1 loaf stale French bread
2 cups milk
1 cup heavy cream
1/2 cup irish cream
2 tablespoons unsalted butter, softened
3 eggs
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup raisins
Caramel Irish Cream Sauce
1/4 cup water
1 cup granulated sugar
1/3 cup freshly brewed coffee
1/3 cup heavy cream
1 teaspoon lemon juice
1/4 cup irish cream
Procedures:
1. Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
2. Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
3. Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.
4. Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Cook, swirling occasionally, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.
Irish Rosie's Irish Soda Bread
SERVES 16 , 1 9 inch bread
Ingredients:
3 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 pint sour cream
2 eggs
2 tablespoons caraway seeds (optional but I always use them)
3/4 cup raisins
Procedures:
1. Combine dry ingredients together in a large bowl.
2. In a small bowl beat eggs and stir in sour cream.
3. Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
4. Batter will be very thick.
5. Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
6. Place batter in a greased 9 inch springform pan.
7. Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
8. With a knife make a shallow crisscross on the top.
9. Bake for 50 minutes in a preheated 350ºF oven.
Strawberry-Rhubarb Irish Crumble With Irish Whiskey Butter
serves 6-8
Ingredients:
Ingredients:
5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3-inch thick
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
3/4 cup flour
3/4 cup old fashioned oats
2/3 cup packed light brown sugar
1 pinch salt
6 tablespoons unsalted butter, diced (cold)
Procedure:
1. Irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. With mixer running, gradually add 3/4 cup powdered sugar. Slowly add 1/4 cup Irish whiskey until combined. Mixture may look separate and curdled at first, but if you keep whipping, it will come together. Use at room temperature or chilled.
2. Preheat oven to 365 degrees. Lightly grease 11x7" baking dish and set aside.
3. In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour strawberry mixture into prepared baking dish.
4. In a medium bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour crumb mixture evenly over top of strawberry mixture.
5. Place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown.
6. Serve warm with spoonful of Irish Whiskey Butter.
Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce
Ingredients:
1 1/2 cups water (375 mL)
1 1/3 cups chopped pitted dates (325 mL)
2 teaspoons baking soda (10 mL)
1 cup butter, softened (250 mL)
1/2 cup granulated sugar (125 mL)
4 eggs
1 teaspoon vanilla (5 mL)
2 1/2 cups all-purpose flour (625 mL)
2 teaspoons baking powder (10 mL)
Irish Whiskey Toffee Sauce
3/4 cup butter (175 mL)
1 1/4 cups packed dark brown sugar (300 mL)
3/4 cup whipping cream (175 mL)
1/4 cup Irish whiskey (such as Bushmills or Jameson, 50 mL)
Procedure:
1. Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
2. In saucepan, bring water, dates and baking soda to boil; let cool.
3. In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
4. Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
5. While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
6. Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
7. To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
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