Irish Food Recipes

Find great Irish Recipes @ 123easyaspie.com.

Q: Irish recipes?
Does anyone know of any nice irish recipes,
that i can cook at school for an assignment, i need to be able to cook it in about 1hr and 40 mins

A: Take the champ recipe, mix in some boiled shredded cabbage and some cooked sliced Irish bacon, and you have Colcannon.

Champ and colcannon are easy to make and authentic Irish food, not some made-up “Irish” recipe.

Their desserts are usually fruit based like pies and crumbles, and dense fruit cakes and spice cakes.

Q: Irish Recipes?

A: Everything you need to know about Irish recipes..

http://www.irishabroad.com/Culture/Kitchen/recipes.asp

Q: What are some good traditional irish recipes?
I have a culinary club at my school and I need to make something for the club soon. Since my family is irish I wanted to make a traditional irish dish. I would like it to be something interesting but doesn’t take to long to make. So what are some good traditional irish recipes?

A: what ever you bring, don’t bring corned beef. It was invented in the US and is NOT a traditional Irish meal.
http://www.europeancuisines.com/printpdf/60
http://en.wikipedia.org/wiki/Irish_cuisine
colcannon is.

Q: Can you send me your Irish recipes?
My husband is Irish and I would like to make some Irish foods once in awhile. If you have any drink recipes too that would be great! Thanks.

A: Barmbrack

Ingredients:
• 2 1/2 cup Mixed dry fruit–currants, dates & raisins
• 1 cup Boiling black tea
• 1 Egg, slighty beaten
• 1 Mixed spice
• 4 tsp Orange Marmalade
• 1 1/3 cup superfine/castor sugar
• 2 1/2 cups Self-raising flour
• 1 ring (optional)

Directions:

Place dried fruit in a bowl, cover with the hot and let soak overnight.
The next day, add the remaining ingredients. and mix well. Add ring wrapped in greaseproof paper(optional)
Preheat oven to 375 F. Pour batter into greased 7″ square pan and bake in the center of oven for 1 1/2 hrs.
Let cool in the pan on a wire rack. Slice and serve buttered with tea.

Whoever gets the ring ( make sure not to swallow it) is prophesised to be the next person to get married.

Irish Stew

Ingredients:

• 1 1/2 pounds lamb or beef, cubed
• 3 medium carrots
• 2 medium potato
• 1 onion
• 1/2 small can of stewed tomatoes
• 2 oz/ 1/3 cup of flour
• 1 oz fat
• 1 cup beef stock
• 1/2 cup water
• 1 oz fresh thyme
• 1 bay leaf

salt and pepper and/or some red wine to taste

Directions:

Coat beef/lamb with flour, salt & pepper and brown in oil in a large pot. Add sliced vegetables and thyme. Add the beef stock and water. Add bay leaf for taste.

Simmer for 2 to 3 hours until meat and veggies are tender. You can add more water if necessary and some salt and pepper and/or wine to taste.

Chicken, Ham, and Leek Pie
- By Margaret Johnson

Ingredients:

Shortcrust Pastry
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup ice water

Filling:
• 1 whole chicken, about 3 pounds
• 1 cup diced cooked ham
• 4 leeks (white and pale green parts only), washed and chopped
• 3 tablespoons butter
• 1 onion, finely chopped
• 4 tablespoons flour
• 1 teaspoon Dijon mustard
• 1 1/2 cups chicken stock
• 1/2 cup half and half
• salt and pepper, to taste
• pinch ground nutmeg

Serves 4

Directions:

To make the pastry, in a bowl, combine the salt and flour. Add the butter, and with your fingers, work the butter into the flour to a consistency of crumbs. Add the water slowly, and continue working it into the flour. Knead the dough with your hands until you can form a ball. Cover with waxed paper and refrigerate 20 to 30 minutes.

Meanwhile, in a large pot over medium heat, boil the chicken for 45 minutes. Strain and cool slightly. Joint the chicken, then cut the meat into thick slices or chunks. In a 1 1/2 quart deep-dish pie plate, alternate layers of chicken, ham and leeks. Season the layers with nutmeg, salt and pepper.

While the chicken is cooking, in a saucepan over medium heat, melt the butter. Add the onion and cook until soft, about 3 minutes. Stir in the flour and mustard. Add the chicken broth and cream slowly, and with a wooden spoon, stir until thickened. Pour sauce over meat and leeks.

Remove dough from refrigerator and roll out on a lightly floured board, or on a sheet of waxed paper, 1-inch larger than the size of the plate you’re using. Dampen the edges of the dish, cover with pastry, and press the edges down well. Crimp with a fork. Make cuts in the crust to let the steam escape.

Bake in a preheated 350°F oven until crust is lightly browned, 25 to 30 minutes. Cover the pastry with waxed paper if the top browns too quickly.

Q: Irish recipes with histor please?
looking for old irish recipes, good ones that have been passed down for years! i love a recipe that has a tradition or story, my grandparents are full blood irish and i would like to make something for thanksgiving.

A: Here’s a recipe for Colcannon, very similar to my own Mom’s recipe. I include it because it comes with a song

“Well did you ever make colcannon, made with lovely thickened cream
With the greens & scallions mingled like a picture in a dream
Did you ever make a hole on top to hold the melting flake
Of the creamy flavoured butter that your mother used to make

Oh you did, so you did, so did he and so did I
And the more I think about it sure the nearer I’m to cry
Oh weren’t they the happy days when troubles we knew not
And our mother made colcannon in the little skillet pot”

Traditional Colcannon Recipe

* 4 lbs (1.8kg) potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do)
* 1 green cabbage or Kale
* 1 cup ( 7 fl oz, 240 ml) milk (or cream)
* 1 stick (4oz, 120g) butter, divided into three parts
* 4-5 scallions (green onions), chopped
* Salt and Pepper
* Fresh Parsley or chives

Not everyone adds scallions to colcannon, but they do add something worth having in my opinion.
Method

Peel and boil the potatoes. Remove the core from the cabbage, slice it thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes depending on the cabbage. Test it and don’t let it overcook, if anything it should be slightly undercooked.

When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.

When the potatoes are soft, drain and return the saucepan, with the drained potatoes in, to a low burner, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan along with a third of the butter and the chopped scallions if you are using them. Allow the milk to warm but not boil – it is about right when the butter has fully melted into it and it starting to steam.

With a potato masher or a fork mash the potatoes thoroughly into the butter/milk mixture. Do NOT pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and disgusting.

Mix the cabbage thoroughly through the mashed potato.

Before serving season with a little salt and sprinkle with fresh parsley or chives. Most importantly, make a well in the centre of the mound of potato and put the last third of the butter in there to melt.

The website below where I found this recipe has a number of other Irish recipes you may want to try, including Irish Stew, Spotted Dick and Barm Brack.

Q: What are some good Irish recipes?
I really need a good Irish recipe that really gives you a taste of Ireland. Also,I need to know how the Irish celebrate Christmas and what some traditional Christmas foods? Oh but, the recipe will need to be something a bunch of high school freshman will eat. (Its for my school project)

A: Check out this link. It has some great irish recipes

http://www.iol.ie/resource/imi/breakfast/irbkrec.html#no1

Q: What are some Irish recipes you think would be good to take to work on St. Patrick’s Day?
I need to bring a dish in to work on St. Patrick’s Day, but I do not want to make a cake with a green frosting. I would like to make something that is more Irish.

A: You can make Irish potatoes. They are delicious they are mainly from Philly, PA. Hope you enjoy.

Q: Does anyone have any good Irish potato recipes?
My brother and I love Irish potatoes but they are so expensive to buy. This year I figured I would try to make them on my own. Know any good recipes?

A: Ingredients

* 1 cup confectioners’ sugar
* 1 cup shredded coconut
* 1 1/2 tablespoons cream
* 2 tablespoons ground cinnamon
Irish potatoes
Directions

1. Sprinkle the sugar on the coconut. Add the cream and mix gently.
2. Take approximately 1/2 tablespoon of dough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated.

Nutritional Information open nutritional information

Amount Per Serving Calories: 39 | Total Fat: 1.4g | Cholesterol: 1mg

Q: What are some good Irish and English recipes I could make for dinner or dessert?
I have looked for Irish and English recipes, but I have not found any that I want to make. Please help me by giving me some recipe ideas you like from England and Ireland.

A: Hi,
im irish and have loads of ideas for you! I also have all the recipes that I use, family ones tried and tested on my personal web site so check out http://fionasplace.net/Irishcookery.html

Ok starters, potato soup,
Leek soup, irish brown bread
smoked salmon…serve with brown bread and butter, lemon wedges, capers, and a few red onion rings…thats nice and simple for a starter as all work can be done.
Or how about smoked salmon mousse

for mains

Trout baked in white wine,
Salmon

Or meat dishes:-
Irish stew of course, which is tasty.
Pork in Guinness
Roast leg of Irish lamb,
Bacon or ham
Gammon steaks with whiskey (Irish whiskey not scotch!)
Spiced chicken with whiskey and pineapple…delicious!

Veg, colcannon, champ, boxty, potato cakes,

Dessert…
Bread and butter pudding,
Fruit crumble,
Gaelic soufflee
Or serve what we would use as a tea time treat, fruit cake,
gingerbread, pancakes!

Irish drinks would be guinness….you can make Black Velvet which is a half and half mix of guinness and champagne, use a good sparkling wine. this was invented for Queen Victorias funeral.
Guinness of course
Irish coffee afterwards
Here are some of the recipes..

Smoked salmon mousse
250g/8oz smoked salmon

250g/8oz cream cheese

150ml/1/4 pint soured cream

2 tablespoons lemon juice

salt and pepper

Method:

Place all in a liquidizer and blend till smooth.
Turn into a bowl and serve with crisp biscuits

Pork in guinness
750g/1 1/2 lbs pork cubed

30ml/ 2tablespoonsful oil

450ml/3/4 pint Guinness (1 bottle)

15ml/ 1 tablespoonful cornflour

3 onions sliced

1 garlic clove crushed

150ml/ 1/4 pint single cream

Method:

Season meat. Heat oil and brown the meat. add onions and garlic
and fry till lightly browned. stir in guinness and simmer gently 1-1/2 hours.
Blend cream and cornflour and stir into sauce.
Bring to the boil and simmer, stirring, until the sauce thickens.
Season and serve with rice.

Irish Lamb

1-3lb leg of lamb

1 tsp. mustard powder

1 tbsp seasoned flour

60g/ 2 oz dripping

Method:

Preheat oven to 180C/ 350 F/ Gas mark 4.
Put the dripping into the roasting pan and place in the oven.
Mix mustard powder with the flour.
Wipe meat and rub all over with the flour mustard mixture.
Remove tin from oven and roll the joint in the hot fat to sear.
Place meat in the tin and return to oven for 1 1/2 to 1 3/4 hours. Baste every 1/2 hour.
Serve with potatoes and vegetables of your choice.

Spiced chicken with whiskey and Pineapple

Serves 4

4 portions chicken

25g / 1 oz butter

5 ml/ 1 level teaspoonful mild curry powder

3 ml/ 1/2 teaspoonful mace(or nutmeg)

3 ml/ 1/2 teaspoonful ground ginger

1 teaspoonful salt

pepper

1/2 fresh pineapple (you can use 1 tin)

1 small glass of Irish Whiskey

150ml/ 5 fl oz/ 1 gill/ 1/4 pint unsweetened pineapple juice

Method:

Melt butter in a frying pan, fry chicken to seal it.
Lower heat , add the spices ,and fry 8 minutes more, turning frequently.
Remove chicken when cooked. Add pineapple to the pan and fry till golden.
Pour over the whiskey and ignite!
Pour over the pineapple juice and simmer till sticky. Serve with rice.

Champ (we eat this as an entire meal, but many mix it up and serve on the side)

750g/ 1 1/2 lbs freshly cooked mashed potatoes

one finely chopped onion, or 2 leeks
or 10 spring onions cooked in 1/2 cup of milk till soft

salt and pepper

cold milk and butter to serve

Method:

Cook the potatoes well. Chop the onion etc and cook till soft in the milk.
Mash the potatoes till smooth and add the oniony-milk mixture.
Mix till light , fluffy and smooth.

To serve put a pile of the potatoes on the plate and mould into a volcano.
Make a well in the center. Into the well add a knob of butter
and fill up with cold milk. To eat take pieces with a fork off
the outside and dip into the well.
This makes a tasty and filling supper meal.Its a family favourite with us!

In the war they used nettles instead of onions.

This is mostly a northern Ireland.
To make a more substantial meal a raw egg can
be broken into the middle, the heat of the potato will cook it.

Gaelic souffle

Thanks to my Mum for this recipe she invented.

3 eggs

125g/4 oz caster sugar

150ml/5 fl oz/1 gill/1/4 pint milk

30g/1 oz gelatin

300ml/10 fl oz/1/2 pint evaporated milk or cream

150ml/5 fl oz/1 gill/1/4 pint very strong black coffee

60g/3 tablespoons Irish Whiskey

Method:

Prepare souffle dish, using greaseproof paper band on a small dish.
Brush dish and band with cold water.

Dissolve gelatin in the hot coffee. Add the whiskey and leave to cool.
Put the egg yolks sugar and milk in a basin over boiling water and
whisk till thick and light. Add coffee mixture. Whisk evaporated milk or cream
and whisk egg whites separately. Fold evaporated milk into the mixture.
Wait for signs of setting. If necessary beat again and finally fold in egg whites.
Pour into the prepared souffle dish, and leave to set firmly.
Decorate with lightly whipped cream on top.

Hot whiskey
Boiling water

1 teaspoonful brownsugar

1 large measure Irish whiskey

Slice lemon

6 cloves

pinch nutmeg and/ or cinnamon

Method:

Fill glass with boiling water to heat,
then pour water away.
fill glass 2/3 full with fresh boiling water,
add the sugar and dissolve it.
Add the whiskey, the lemon slice,
cloves, cinnamon and or nutmeg.

Sláinte!

Irish coffee

1 double measure of Irish Whiskey

1cup strong black coffee

5ml/1 heaped teaspoonful sugar

approx.20ml/1 tablespoonful double cream

Method:

Firstly warm a stemed Irish coffee glass, by filling with hot water.
Then put in the sugar and enough coffee to dissolve the sugar.
Stir well Add the Irish Whiskey to fill within an inch of the brim.
Now the hard bit.
. Hold a teaspoon curved side up over the glass,
then pour the cream over it into the glass.
It should float. Do not stir in the cream.

I have more recipes on my Christmas page too…

Hope some of this is useful and you have a wonderful dinner!

Q: Senior project help on Irish drinks/recipes?
I am doing my senior project on Irish cuisine and need an Irish drink-it MUST be non alcoholic because I’m under age in America. If you can help I’d appreciate it big time. thanks-oh and if you have any Irish recipes I’d appreciate them too.

A: Irish Tea & biscuits

Fish & Chips

Potatoes

Irish Stew

Shepard’s Pie

Q: Anyone have some good Irish recipes?
I am looking for a traditional irish dinner for tonight

A: Here are a few that are tried & true. These were handed down to me from my Irish great grandma. Hope you enjoy!

Classic Irish Dinner

INGREDIENTS
3 pounds smoked pork shoulder
salt and pepper to taste
2 large onions, quartered
6 potatoes, peeled
8 ounces carrots, cut in half
1 large head cabbage, quartered
1 pound fresh green beans, trimmed

DIRECTIONS
Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.

Lamb Stew

INGREDIENTS
1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

Shepherd’s Pie

INGREDIENTS
5 large potatoes – peeled and cubed
1/2 cup milk
1 tablespoon butter
1 pound lean ground beef
1 medium onion, chopped
1 clove garlic, chopped
1 ounce margarine
1 ounce all-purpose flour
2 tablespoons ketchup
2 cups beef consomme
2 tablespoons browning and seasoning sauce
8 ounces shredded Cheddar cheese

DIRECTIONS
Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with desired amounts of milk and butter. Set aside.
While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic; cook and stir until meat is no longer pink.
Preheat the oven to 400 degrees F (200 degrees C). Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown, about 10 minutes. Let cool off the heat then gradually stir in the consomme, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.
Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato.
Bake for 15 to 20 minutes in the preheated oven, until potatoes are toasted and cheese is melted.

Q: Does anyone have good Irish recipes?
My ancestors are German and Irish. My husband is from Ecuador. My kids hate the German food, but love the Ecuadorian food. I don’t know how to make anything Irish, except corned beef and cabbage. Can anyone give me some good recipes that my kids might like? I want them to know and love my ancestors foods as well as their fathers.

A: http://www.irelandseye.com/aarticles/culture/recipes/index.shtm

Here are some good irish dishes!

Enjoy!

Q: Irish Recipes – Tried & True only please?
I am trying to put together a collection of our family Irish / Scottish recipes. Would you share any that you enjoy?? Thank you!!
great online sources, wondering though of any family recipes?

A: My gracious great aunt used to make these for us had to search for these recipes online though! These look just like what she made & with what she used. She never measured anything

IRISH WHISKEY PIE

1 chocolate ready-to-use pie crust
1/4 c. Irish whiskey (Bushmills)
1 envelope unflavored gelatin
2 3/4 c. whipped topping
1 T. mint jelly
2 T. sugar
2 eggs, separated
green food coloring
2/3 c. light cream
dash salt

Custard Mixture:
Combine gelatin, 1 Tablespoon sugar, and salt in saucepan. Beat egg yolks lightly. Add egg yolks, cream and whiskey to gelatin mixture. Cook over low heat, stirring constantly, until mixture thickens slightly. Stir in mint jelly. Chill until mixture begins to thicken.
Beat egg whites to soft peaks. Beat in remaining sugar until mixture holds a stiff peak. Fold meringue and 2 cups whipped topping into custard mixture. Add green food coloring to desired shade. Turn mixture into crust. Garnish with remaining whipped topping and refrigerate until firm.
Let stand at room temperature for 2 hours before serving.

Dulse and Yellowman

1 1/2 cups golden or corn syrup
1 cup brown sugar
1 tbsp butter (heaped)
2 tbsp vinegar
1 tbsp baking soda
In a large saucepan slowly melt together all the ingredients except the baking soda. Do not stir. Boil until a drop hardens in cold water (240°F, 190°C on a sugar thermometer). Stir in the baking soda. The toffee will immediately foam up as the vinegar releases the gas from the baking soda. Pour out onto a greased slab and while just cool enough to handle fold the edges towards the centre and pull repeatedly until the whole is a pale yellow colour. Allow to cool and harden in a greased tin and break into chunks with a toffee hammer – or anything else that comes to hand.

Chocolate Cake
Sponge
6oz self-raising flour
1/2tsp salt
2oz dark chocolate
4oz butter
6oz caster sugar
3oz cooked mashed potato
2 eggs, beaten
4tbsp milk

Filling
4oz dark chocolate
4fl oz double cream
2oz icing sugar
3tbsp Irish cream liqueur

Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line two 20cm/ 8 inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk.

Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Dublin Lawyer
1 live lobster, about 2 lb
1/2 cup butter
1/2 cup Irish whiskey (jameson)
1/2 cup whipping cream
salt and pepper
Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn. Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season.
Serve in the half shells with plainly boiled fine beans.

Dublin Coddle

500g best sausages
250g streaky bacon
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.

Q: What are some recipes Irish Breakfast and Early Evening Teas that are served in Ireland?
I need help on finding these recipes because google is not helping one bit. I need them for a project in my cooking class

A: Irish Breakfast Scones

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 cup raisins
7/8 cup milk

Heat oven to 400 degrees F.

Sieve flour and salt into a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder and raisins and mix together well.

Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out; cut the dough in half, then into quarters and then into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar.

Bake for 15 to 20 minutes. When done, transfer to a wire rack to cool.

Irish Omelet

6 small eggs, separated
4 medium size potatoes, cooked and mashed
Lemon juice
1 tablespoon chopped chives or scallions
Salt and pepper to taste
1 tablespoon butter

To the mashed potato, add the beaten egg yolks. Mix the two ingredients thoroughly and then add the lemon juice, chives, salt and pepper.

Heat the butter in an omelet pan.

Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until it turns golden, then run under the broiler to finish.

Afternoon Tea Recipes
Cucumber Sandwiches

Thinly-sliced, good-quality white bread

Salted butter

Cucumbers with the skin shaved off, cut into slim discs (and for decoration, some full length curls made using the peeler)

How to make them

Step 1: Spread the bread with a thin layer of butter, and then cut off the crusts.

Step2: Thinly slice the cucumber and fill the sandwich with a single layer of crunchy cucumber.

Step 3: Put the top on and cut into neat triangles. Serve garnished with long whorls of shaved cucumber.

Classic Victoria Sandwich
4 large eggs

225 g caster sugar

225 g self-raising flour

225 g butter (room temp)

I teaspoon vanilla extract

Step 1: Preheat the oven to 190 degrees.

Step 2: Cream together the caster sugar and butter until fluffy.

Step 3: Add the eggs one at a time, mixing them in very carefully and beating well.

Step 4: Add vanilla extract, is using, and then fold in the well-sifted flour.

Step 5: Split the mixture into the tins.

Step 6: Bake for 20 minutes or until a skewer comes out clean.

Step 7: Remove from the oven and turn onto a wire rack. Cool.

Step 8: Fill with top quality strawberry or raspberry jam and thick double cream, dust generously with icing sugar and serve for a classic Victorian tea treat.

Q: Where can I find some really good authentic Irish recipes ( for anything….i’m not picky)?
I’ve been looking online and haven’t had much luck. Any help is much appreciated!!!
Thanks!

A: Authentic Irish Potato Cakes
This is simple fare from the farm, as is much of Irish cooking, but the recipe is popular though the British Isles.

1/2 pound cooked potatoes
1/2 pound self-raising flour
Pinch of salt
3 ounces chilled butter, cut in pieces
Milk to moisten

METHOD

Pass potatoes through a mouli mill or blend in food processor.

Sift salt and flour together. Blend in butter pieces with fingertips until mixture resembles coarse oatmeal. Add potatoes and mix to a soft dough, adding milk to moisten if necessary.

Roll to about 3/4 inch thick on a lightly dusted board. Cut into 2 inch rounds or make one large flat cake. Bake in preheated 350°F oven until golden brown, about 10 minutes.

Serve hot with butter.

Serves: 4

Cottage Pie (authentic Irish recipe)
Recipe #1909116 ratings
Hearty, stick-to-your-ribs pie.
by Mille® ™ | Edit…My Notes

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6-8 servings 1¼ hours 20 min prep
Change to: servings US Metric
2 lbs ground beef
1 tablespoon oil
2 onions (finely chopped)
2 tomatoes (chopped)
1 cup beef stock or bouillon
1/2 teaspoon thyme
1/4 teaspoon sage
1 tablespoon chopped parsley
salt and pepper
5 medium potatoes (boiled and mashed)
1 tablespoon butter or bacon fat

Not the one? See other Cottage Pie (authentic Irish recipe) Recipes
St. Patricks Day One-Dish Meal
Casseroles One-Dish Meal
Irish One-Dish Meal
Ground Beef One-Dish Meal
Low Sodium One-Dish Meal
Pre-heat oven to 375 degrees.
Brown the beef in oil.
Remove from pan and set aside.
Drain most of the accumulated fat from the pan.
Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
Add broth and stir in herbs and seasonings.
Return brown meat to skillet and continue cooking for 5 minutes.
Transfer all ingredients to an ovenproof casserole.
Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.

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