Dee Posted March 17, 2003 Share Posted March 17, 2003 1. Boxty Boxty is a traditional potato dish, celebrated in the rhyme. Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man -------------------------------------------------------------------------------- 8 oz/ 250 g/ 1 cup raw potato 8 oz/ 250 g/ 1 cup mashed potato 8 oz/ 250 g/ 2 cups plain flour 1 tsp baking powder 1 tsp salt large knob of butter, melted about 1/4 pt/ 125 ml/ 1/2 cup milk -------------------------------------------------------------------------------- Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan. If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones. 2.Barm Brack Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size. -------------------------------------------------------------------------------- 1/4 pt/ 125 ml/ 1/2 cup lukewarm milk 1 tsp sugar 1 tsp fresh yeast 8 oz/ 250 g/ 2 cups plain flour 1 tsp mixed spice, pinch salt 1 egg, 3 tbsp butter 6 oz/ 200 g/ 2 cups mixed fruit (currants, sultanas, raisins, candied peel) 1 gold ring (in greaseproof paper) 2 oz/50 g/2 tbsp caster sugar -------------------------------------------------------------------------------- Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3 tsp boiling water 3. Dublin Coddle This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham has been boiled, or even a ham bone - a light stock cube will substitute. -------------------------------------------------------------------------------- 1lb/ 500g best sausages 8oz/ 250g streaky bacon 1/2pt/ 300ml/ 1 cup stock or water 6 medium potatoes 2 medium onions salt and pepper (serves four) -------------------------------------------------------------------------------- Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot. 4.Corned Beef and Cabbage Corned beef is brisket, topside or silverside which has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint overnight to remove excess salt. -------------------------------------------------------------------------------- 5 lb/ 2 kg joint of corned beef 1 large cabbage bay leaf 2 large onions cold water to cover 2 large carrots ground black pepper 4 potatoes (serves four to six) -------------------------------------------------------------------------------- Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surrounded by the vegetables with additional mashed potatoes. 5. Gooseberry Crumble This dish is an easily prepared and economical dessert, especially at the time of year when gooseberries are plentiful. The basic method can be used for other fillings, such as rhubarb, apple or apple and blackberry. -------------------------------------------------------------------------------- 8oz/ 250g/ 2 cups self-raising flour 4oz/ 125g/ 1/2 cup soft brown sugar 4oz/ 125g/ 1/2 cup butter 2lb/ 1kg/ 10 cups gooseberries 6oz/ 200g/ 1 cup caster sugar -------------------------------------------------------------------------------- Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, pressing the surface down lightly. Bake for 45 minutes in the centre of a pre-heated oven at gas mark 4/ 180°C/ 350°F. Serve hot with cream. 6. Mutton Broth It is a good idea to make this broth a day in advance. The fat that rises to the surface will solidify and can easily be removed. -------------------------------------------------------------------------------- 2 lb neck of mutton 6 cups water 2 tbsp pearl barley 1 large onion 1 medium turnip 2 large carrots 1/2 small white cabbage (serves six) -------------------------------------------------------------------------------- Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Rinse the barley and add to the pan. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the soup. Bring back to the boil and simmer for another hour. Remove the mutton and separate the meat from any bones, fat or gristle. Chop the meat and return to the soup. Allow to cool and remove fat. Reheat and serve. 7. Pot of Tea It is easy to make a poor cup of tea. Float a tea bag in some milk, pour in some nearly-boiling water, mash the tea bag against the side of the cup with a spoon, fish out the tea bag and throw it away. There you are. Awful! Tea should be made with freshly-drawn, freshly-boiled water in a warmed pot and allowed to brew. The result will be a pleasant, refreshing drink. To make a good pot of tea, bring freshly-drawn water to a brisk boil. Pour a little into a 2 pt/ 1 ltr/ 4 cup earthenware teapot to warm it, then empty the water out. Using good quality tea, put 3-5 teaspoons, according to taste, into the warmed pot. Bring the water back to the boil and pour on immediately. Cover the pot with a tea-cosy and allow to brew for 5 minutes - any shorter and the flavour will not have developed, any longer and the tannin will start to come out, making the tea taste stewed. For the same reason, boiling water should be used to make the tea but the brew should not subsequently be boiled. 8. Brown Scones 2 cups self-raising flour 3 tbsp butter 1/2 cup milk pinch of salt -------------------------------------------------------------------------------- Sieve the flour into a bowl and rub in the butter quickly and lightly with the fingertips. Add the salt and then, using a round-bladed knife, mix in the milk a little at a time. With floured hands knead lightly to a soft dough, adding a little more milk if necessary. Roll out evenly but lightly about one finger thick on a floured board. Cut out with a pastry cutter using a quick sharp motion, but do not twist or the scones will distort as they bake. Cook on a greased baking sheet near the top of a pre-heated oven at 425°ree;F for 12-15 mins. These scones are best baked fresh for tea as they go stale very quickly. Brown scones are made in exactly the same way, substituting wholemeal flour for half the white flour. For fruit scones add a tablespoonful of superfine sugar and two tablespoonfuls of dried fruit before adding the milk. 9. Soda Bread This bread is popular throughout Ireland. Because it is easily and quickly made it is often baked fresh for tea or even breakfast. At home we used to call the loaf made with white flour soda bread, while that made with wholemeal was wheaten bread. In other parts of the country wheaten bread is referred to as brown soda or, confusingly, soda bread! -------------------------------------------------------------------------------- 1lb/ 1/2kg/ 4 cups plain flour 1 tsp salt 1 tsp baking soda 1 tsp sugar (optional) 1pt/ 1/2 lr/ 2 cups buttermilk or sour milk -------------------------------------------------------------------------------- Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly. Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much. Wheaten bread or brown soda is made in exactly the same way but with wholemeal flour replacing all or some of the white flour; this mixture will probably require less buttermilk. Another variation is to add 1/2 cup of sultanas to the white bread - this loaf is known as Spotted Dick. 10. Irish Stew Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. There is little agreement as to the classic recipe - should there be carrots? Should the meat be browned? Should mutton, lamb, beef, bacon or even kid be used? The following dish will be found to be hearty and nourishing and traditional enough. -------------------------------------------------------------------------------- 2 1/2 lb boned mutton 4 large potatoes 2 large onions 3 or 4 medium carrots sprig of parsley 2 cups water salt and pepper (serves four) -------------------------------------------------------------------------------- Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time. 11.Potato Farl Also known as potato cake or potato bread, this is very much a northern dish. It is an important - indeed essential - constituent of the Ulster Fry, alongside bacon, egg, sausage and perhaps fried soda farl. The recipe calls for cooked, mashed potatoes. These should be freshly boiled, or, better still, steamed and passed through a food mill, and used warm. -------------------------------------------------------------------------------- 2 lb/ 1 kg/ 2 cups mashed potatoes 4 oz/ 125 g/ 1 cup plain flour 2 tbsp butter salt -------------------------------------------------------------------------------- Melt the butter and mix into the potatoes with the salt. Work in the flour quickly but thoroughly and knead lightly. Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate. Cut in quarters (farls) and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat. 12. Potato Soup The basis of a good soup - especially a simple soup such as this - is a good stock. The soup should be made with a white stock, that is, water in which a chicken, ham or bacon has been boiled. Alternatively, stock can be made from a ham bone or chicken carcass boiled with a few root vegetables and herbs as available, and an onion. The stock should be drained, allowed to cool and the fat removed from the surface. -------------------------------------------------------------------------------- 6 medium potatoes 2 medium onions 3pt/ 1/2 l/ 6 cups stock or milk and water mixed 1tbsp butter parsley salt and pepper (serves six) -------------------------------------------------------------------------------- Peel and dice the potatoes and chop the onions. Melt the butter and gently cook the onions and potatoes in a covered saucepan until soft but not coloured. Add the liquid, adjust the seasoning to taste, sieve if wished and serve in bowls decorated with a little chopped parsley. 13. Buttermilk Scones Morning coffee and afternoon tea would not be complete without fresh scones, and there are so many delicious varieties. The secret of making good scones is a quick, light hand when mixing, and a hot oven. 225g/ 8oz self-raising soda bread flour pinch salt 25g/ 1oz butter or hard margarine 1 egg, beaten 140/ 5fl oz buttermilk egg or milk to glaze (optional) Makes 8 -------------------------------------------------------------------------------- Preheat oven to gas mark 8/ 230°C/ 450°F. Sift flour with salt and rub in butter or margarine. Make a well in the centre and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 2.5cm/ 1 inch in thickness. Working quickly, cut into 5cm/ 2 inch rounds. Glaze with egg or milk and set on a floured baking sheet. Bake for 15-20 minutes until light brown. Savoury Cheese and Herb Scones Add 1tsp dry mustard, 50g/ 2oz grated cheese and 2tbsp fresh, chopped herbs to the dry ingredients and proceed as before. After brushing with egg or milk, scatter a little grated cheese on the top of each scone. 14. Currant Squares Even in the age of convenience foods, home baking skills are flourishing, though the preference has shifted from large cakes to tray bakes. Here is an unsurpassed favourite, especially when made with a delicate flaky pastry. Flaky Pastry 140g/ 5oz firm butter or margarine, grated 175g/ 6oz flour pinch salt iced water Filling 110g/ 4oz butter 80g/ 3oz sugar 225g/ 8oz currants pinch spice 1 lemon, rind and juice 1 large apple, grated 1 slice bread, crumbled Makes 20 -------------------------------------------------------------------------------- To make pastry: freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with palette knife. Add iced water until a dough is formed. Wrap and chill in fridge. Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool. Preheat oven to gas mark 6/ 200°C/ 400°F. Roll out half the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spreading evenly, then cover with the rest of the pastry. Glaze with egg or milk and bake for 30 minutes or until light gold in colour. Dust with caster sugar and cut into squares when cool. 15. Flakemeal Crunchies This is an updated version of the ever-popular oat biscuit. The special crunch comes from the inspired addition of a coating of demerara sugar. 175g/ 6oz flour 1tsp baking soda 1tsp baking powder 175g/ 6oz caster sugar 110g/ 4oz butter 110g/ 4oz white pastry fat 1 egg 110g/ 4oz rolled oats (flake meal) 50g/ 2oz wheat biscuits (Weetabix), crushed 50g/ 2oz corn flakes, roughly crushed 50g/ 2oz coconut 80g/ 3oz demerara sugar Makes 30 Preheat oven to gas mark 4/ 180°C/ 350°F, and grease two baking trays. Sift flour, baking soda and baking powder together. Cream together caster sugar, butter and pastry fat. Add egg and mix well, then fold in flour mixture, cereals and coconut. Shape into balls the size of a large walnut, and roll each in demerara sugar. Flatten into rounds, place on baking trays and bake for 20-25 minutes until golden brown. 16. Oatcakes Oats are one of our oldest natural crops. These unleavened cakes, also known as strones in Ulster and bannocks in Scotland, were originally eaten spread with butter. They were baked on the griddle, then dried out on ornamental "harnen" stands. Delicious with cheese or honey. -------------------------------------------------------------------------------- 25g/ 1oz plain flour pinch salt pinch baking soda 110g/ 4oz medium oatmeal 25g/ 1oz butter, margarine or bacon fat 1/4 cup boiling water Makes 4 -------------------------------------------------------------------------------- Sift the flour, salt and baking soda into the oatmeal. Melt the butter, margarine or fat in boiling water and add to the dry ingredients. Mix until the mixture is a spongy mass (a little extra water can be used if necessary). Turn mixture on to a surface covered with plenty of dry oatmeal and scatter more on top. Flatten the dough and roll out until 1/2cm/ 1/4inch in thickness, then place a dinner plate on top and trim into a neat circle. Scatter on more oatmeal and rub it in all over the surface. Cut into quarters before baking on either a griddle or in the oven. Griddle Method Place the oatcakes on a heated griddle or heavy pan over medium heat and bake until they dry out and curl. Then place under a grill at medium heat to cook the top of the oatcakes. Oven Method Bake at gas mark 4/ 180°C/ 350°F for 20-30 minutes or until dried out. 17. Potato Bread Also known as fadge or potato cake, this is delicious hot from the griddle or pan with melted butter and a sprinkling of sugar. It is also a much-loved part of a traditional breakfast. 225g/ 8oz warm cooked potato 1/2 tsp salt 25g/ 1oz butter, melted 50g/ 2oz plain flour Makes 8 Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and rolll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect. Pratie Oaten For a tasty, textured variation, substitute fine oatmeal for the flour in the recipe above. 18. Baked Parsnips -------------------------------------------------------------------------------- 2 1/2 lb Parsnips 2 TBSP Butter or bacon fat 1 cup Beef Stock Salt and pepper Pinch nutmeg Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) 19. Colcannon (Winter Vegetable Casserole) -------------------------------------------------------------------------------- 1 lb Potatoes, sliced 2 medium Parsnips,peeled and sliced 2 medium Leeks 1 cup milk 1 lb Kale or cabbage 1/2 tsp Mace 2 large Garlic cloves, minced 1 tsp Salt 1/2 tsp Pepper 2 TBSP butter 1 bunch fresh Parsley, chopped Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. Herbed Supper Scones -------------------------------------------------------------------------------- 1/2 lb Mealy potatoes 4 TBSP Flour 1/4 tsp Salt 4 TBSP Oil 2 TBSP Chopped parsley 1/2 tsp Dried dill 1/4 tsp Savory 1/4 tsp Marjoram 1/4 tspPowdered sage Oil for frying Boil or bake the potatoes, then pass through a foodmill or mash well. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden. Drain and serve with butter and hot, sweet coffee with milk. 21. Glazed Irish Tea Cake -------------------------------------------------------------------------------- -----CAKE----- 3/4 cup butter- room temperature 1 cup Sugar 2 tsp pure Vanilla extract 2 lg Eggs 3 oz Cream cheese- room temperature 1 3/4 cups Cake flour 1 1/4 tsp Baking powder 1/4 tsp Salt 1 cup Dried currants (or dates) 2/3 cup Buttermilk -----GLAZE----- 1/2 cup Confectioners' sugar, sifted 2 tsp Fresh lemon juice PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. 20. Quote Link to comment
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