Meat Soups and Stews,
To the Irish, ham is a cured leg of pork. Traditionally, Limerick ham is smoked over juniper branches. Whole hams should be steeped in cold water overnight before cooking but this is not necessary with smaller joints. The ham in this recipe is not really baked but rather finished off in the oven after having been cooked by simmering in cider.
• 3-5 lb / 1 1/2 - 2 kg ham;
Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb / 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400F, 200C.
SPICED BEEF AND CABBAGE
Spiced or corned beef can be used, it is usually bought from the butcher already salted and with spice rubbed in.
INGREDIENTS (Serves: 4)
1) Let meat soak in water overnight
2) Peel and slice onion, carrot and celery. Place into a large pot and add meat, and all ingredients except cabbage.
3) Cover with cold water, bring to the boil, remove any traces of scum forming on the surface. Reduce heat and simmer for 60 minutes
4) Prepare cabbage by removing outer leaves, wash under cold running water. Cut cabbage into 4 and add to pot, simmer for another 30 minutes
Serving Suggestion: Serve with cabbage around meat
IRISH ROAST PORK WITH STUFFING.
Irish Pork Roast
Irish bacon is not the same as American bacon. It resembles American ham.
Irish Bacon and Cabbage
1 Traditional Slab Bacon (1 1/4 - 2lb)
Remove slab bacon from plastic bag. Cover with cold water. Bring to boil and drain. Cover with fresh cold water. Bring to boil and then simmer for 25 minutes per 1lb plus 25 minutes over. Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer for the last 20 minutes. Remove bacon to chopping board and carve into thin slices. Drain cabbage, season with salt & pepper, chop and add a knob of butter. Serve the bacon with the cabbage and boiled potatoes and parsley sauce.
1/4 cup butter
Melt butter in saucepan and stir in flour to make roux. Cook without browning over medium heat for 1 or 2 minutes. Gradually add cabbage stock, then milk. Bring to boil and stir for a few minutes. Add parsley and season to taste with pepper. Makes about two and a half cups. Serves 4
DUBLIN CODDLEThe Dublin Coddle is a great breakfast, or a great New Year's Day brunch. You will most certainly feel coddled after eating it.
8 pork sausages
Preheat the oven to 180°. Chop onions, crush garlic and cut bacon into strips. Peel potatoes and cut into thin slices. Places sausages in frying pan, cover with water and bring to boil. Reduce heat and simmer for another 5 minutes. Fry strips of bacon in dripping and add onions until brown. Add crushed garlic and cook for another minute. Remove all ingredients from pan and put aside. Place sausages in pan and fry until golden brown. Place potato slices in the bottom of a heatproof dish. Add bacon, onion and garlic mixture. Season with sage and pepper. Add chicken stock and place the sausages on top. Allow 1 hour cooking time and add chopped parsley before serving.
CORNED BEEF AND CABBAGE
Many enjoy corned beef and cabbage is the traditional as a St. Patrick's Day meal, but many also all year long. Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches.
Makes 6-10 Portions of Corned Beef and Cabbage
Prep Time: 15 minutes
Cook Time: 3 hours, 15 minutes
Important Note: Commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2.
1.Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
2.Add the remaining salt if needed (see note above), potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage and cook for another 30 minutes, or until the potatoes and vegetables are tender. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Serve with dark bread and mustard on the side.
CORNED BEEF QUICHE
Have some left over corned beef? This corned beef quiche was adapted from a recipe called "Post-St. Patriock's Crustless Quiche" from the blog, Gourmeted, and is a very creative way to use up that leftover St. Patrick's Day corned beef.
Makes 6 Individual Crustless Corned Beef and Cheese Quiches
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutesIngredients:
Preheat oven to 425 degrees F.
Butter six (5.5 oz) ramekins, then sprinkle all over with corn flake crumbs. Cook onions and celery in butter over medium heat, about 2 minutes. Add corned beef, cook for 4 minutes. Divide and spread on the bottom of each ramekin
Add the cheese evenly into each ramekin. Whisk together eggs, cream, milk, pepper, and pinch of salt. Pour into each ramekin. Bake until top is golden and custard is set in center, about 25 minutes. Cool slightly before serving.
ROAST RACK OF SPRING LAMB WITH THREE SAUCES
Roast rack of lamb is a very Irish meal. It is a perfect mail meal for special occasions.
Irish Roast Spring Lamb
HONEY MUSTARD IRISH SAUSAGES
Honey Mustard Sausages
Mixing and cooking method
1. Place the sausages into a large mixing bowl with the oil and seasoning and mix well to ensure that each sausage is well coated with a little oil.
SOUPS AND STEWS
Leftover corned beef finds another delicious use in this earthy parsnip soup. This recipe was adapted from one developed by Lori at RecipeGirl.com. Parsnips are a nutritious and underrated root vegetable, and make a very flavorful soup.
Irish Parsnip Soup
Yields 2 Entree or 4 First Course Servings of Parsnip Soup with Corned Beef and Cabbage
Melt 2 tbsp butter and in a large saucepan over medium-high heat and add in the bay leaves. Saute in the hot butter for 2 minutes. Add the parsnips, onions, and chicken broth. Cover and simmer until parsnips are tender.Meanwhile, cut cabbage and corned beef slices crosswise into thin strips. Melt 1 tbsp butter in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage begins to wilt, about 3 minutes. Reserve. When the soup is ready, remove the bay leaves. Working in batches, puree soup in a blender until smooth. Return to the pan and add the cream. Bring back to a simmer, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center, and serve hot
Irish Stew is the national dish of Ireland, and has been a favorite stew recipe for Irish-Americans for generations. This lamb stew recipe is so simple to make, and very affordable when using the meaty lamb shoulder chops.
Makes 6 Servings of Irish Lamb Stew
Prep Time: 20 minutes
Cook Time: 2 hours
Preparation: Season the lamb generously with salt and fresh ground black pepper. Add the vegetable oil to a heavy pot on medium-high heat. When it begins to smoke slightly, add the lamb and brown very well on both sides. Do in batches if necessary. Once browned, remove the lamb with a slotted spoon set aside.
Reduce heat to medium, and add the onions; sautee for about 5 minutes, until softened. Reduce heat to medium-low, add the butter and flour, and cook for 2 minutes stirring often. Stir in the beer and broth to deglaze the pan, scraping any brown bits stuck to the bottom. The flour will start to thicken the liquid as it comes to a simmer. Add the rosemary.
Simmer wine for 5 minutes, and then add the rest of the ingredients, except for the potatoes. Add the lamb back in, cover, and simmer on low heat for 1 1/2 hours. Add the potatoes, 1 tsp salt, and continue to cook until the potatoes are tender and the lamb is falling off the bones, about 40 minutes. Remove the bare bones if desired. Stir in the green onions. Taste and adjust seasoning before serving hot.
Wisconsin Irish Pride
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