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HOT WHISKEY
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Makes 1 drink
1 measure of Irish Whiskey
2 teaspoons of brown sugar
2 slices of freshly cut lemon
6 cloves
8 ounces (or less) of boiling water
Pour whiskey and sugar into a strong
heatproof glass. Embed 3 cloves into
each lemon slice and place in glass.
Add the boiling water and stir until the
sugar has dissolved. Serve immediately.
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IRISH COFFEE
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60 ml of Irish Whiskey
1 teaspoon of brown sugar
Freshly made strong black coffee
Double cream freshly whipped to peak
Gently warm an Irish Whiskey/Cofee glass in hot
water. Pour whiskey and sugar into the glass and
stir. Add the fresh made coffee filling the glass
to within half an inch or so of the top. Pour the
cream onto the top of the mixture gently using
the back of a spoon to prevent splashing. Do not
stir. Add grated chocolate to the top if required.
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Boxty (Potato Cakes)
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Serves 6
1/2 lb Raw potato
1/2 lb Mashed potato
1/2 lb Plain flour
Milk
1 Egg
Salt and pepper
Grate the raw potatoes and mix them with the
cooked mashed potatoes. Add salt, pepper and flour.
Beat the egg and add to mixture with just enough milk
to make a batter that will drop from a spoon. Drop by
tablespoonfuls onto a hot griddle or frying pan. Cook
over a moderate heat for 3-4 minutes on each side. Serve
with a tart apple sauce, or as part of an Breakfast Fry,
with fried bacon, fried sausage, fried eggs, fried black
pudding, fried bread, fried soda bread, etc.
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IRISH BROWN BREAD
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For a small loaf of bread:
1 1/2 teaspoon of active dry Yeast
3/4 Cup Wheat Flour
1 Cup Bread Flour
1/3 Cup Oats
2 teaspoon of Buttermilk Powder
2 teaspoon of Brown Sugar
A dash of Salt
2 teaspoon of Gluten Flour
3/4 Cup of Water
Cook on a medium heat
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Irish Stew
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Serves 4
1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt & pepper
pinch of thyme
Place the mutton with thyme in a saucepan and add cold
water to cover. Bring slowly to the boil and simmer for
one hour. Add onions, potatoes, carrots, all peeled.
Season with salt and pepper. Continue cooking until
vegetables are tender. Adjust seasoning. May be served
alone or with cooked green cabbage or sprouts.
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STEAK AND GUINNESS PIE
======================
Makes 1 pie – 4 servings
12 inch Pie pastry
1 or 2 pounds of Round steak
1 tablespoon of Flour
1 tablespoon of Brown sugar
1 tablespoon of Raisins
5 medium size onions
1 bottle of Guinness stout (not the ‘draught’ variety)
8 slices of bacon
3 tablespoon of shortening/butter
Some Chopped parsley
Dice the steak, cover with flour and brown, with the
bacon, on a medium heat using the butter. Peel and chop
the onions and brown over a good heat. Add to the meat
in a caserole dish. Add raisins and brown sugar and
Guinness. Cover the dish, simmer and cook over a lowish
heat for 2.5 hours. Add water of the gravy mixuture
starts to thicken excessively. Coat a pie dish with half
of the pastry and bake. Add the Meat and Gravy mix when
cooked and place the remaining pastry on top and bake
for 10 minutes or until golden brown. Serve with potatoes
and vegtables.
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Dublin Coddle
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Serves 6
1 pound bacon slices
2 pounds pork sausages
Some bacon fat or oil
2 large onions, sliced
2 cloves garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish
Lightly fry the bacon until crisp. Place in a large
cooking pot. Brown the sausages in some bacon grease or
vegetable oil. Remove and add to pot. Soften sliced
onions and whole garlic cloves in fat, then add to pot
with potatoes and carrots. Bury the bunch of herbs in
the middle of the mixture. Sprinkle with pepper. Cover
with cider. Cook 1 1/2 hours over moderate heat, do not
boil. Garnish with chopped parsley.
