Ingredients: 2 lb. potatoes; 2 cups milk; 5 cups water (or chicken stock) ; 2 large onions; 1 teaspoon fresh thyme, chopped; 3 tablespoons cooking oil; 3-4 whole cloves; salt and pepper to taste. Recipe: Peel and slice potatoes and onions. Heat the oil in […]
Ingredients: 2 lb. lean lamb, diced into 1-inch cubes; 5 potatoes, peeled and sliced; 2 medium onions, sliced thinly; 2 garlic cloves, crushed; 1 turnip, sliced; 2 stalks celery, chopped; 1 sprig of fresh rosemary, chopped; 1 bay leaf; 2 cups chicken stock; 3 Tbsp. […]
Ingredients: 4 cups all-purpose flour, 1 tsp. salt, 1 tsp. baking soda, 1 tsp. sugar, 2 cups buttermilk or yogurt.
Recipe: Sieve the dry ingredients into a large bowl. Add the buttermilk and start kneading to make a soft dough. While kneading you will notice the soda and buttermilk reacting. Form a round loaf and place it on a lightly-floured baking sheet. Cut a cross on the top of the loaf. Bake the soda bread in a preheated oven at 425 F for 35 minutes or until a toothpick inserted in the loaf comes out clean. After baking cover the soda bread with a piece of parchment paper and a clean kitchen towel to prevent it from hardening too much on the outside.
Soda breads are very popular throughout Ireland and there are many varieties of recipes for them. This recipe is the very basic one from where you can start.
Ingredients: 4 lb. potatoes, 1 large leek, 10 cups chicken stock or soup base, 1 cup heavy cream, 1 small onion, chopped, 2 cloves garlic, crushed, 1 cup shredded sharp cheddar, 1/2 cup warm bacon bits, freshly cooked, 2 Tbsp. butter, salt and white pepper […]
The Guinness beef pie is an Irish recipe originating in North America. When the Irish immigrants arrived in America, where lamb is not as commonly eaten as in Ireland, they were forced to modify their cooking habits and start using more beef.
Ingredients: 4 4-inch pie shells, 1 1/2 lb. stewing beef, diced, 4 Tbsp. vegetable oil, 5 oz. sweet peas, 6 oz. diced carrot, 1/2 cup beef broth, 1/2 cup Guinness beer, 1 Tbsp. tomato paste, 2 Tbsp. flour, 1 medium onion, chopped, 2 garlic cloves, crushed, 1 tsp. paprika, salt and pepper to taste.
Recipe: Heat the oil in a large skillet and saute the onion and garlic for 2 minutes. Add the vegetables and beef and saute until the meat is lightly browned. Add the flour and paprika, and stir until the flour coats the other ingredients. Deglaze with the beef broth and Guinness and stir until there are no lumps from the flour. Add the tomato paste and simmer until the pie stuffing thickens. Season to taste and fill the pie shells. Put the pie lids on top and bake the beef pies in a preheated oven at medium temperature for about 45 minutes or until ready.
Ingredients: 1 large raw potato, 1 cup mashed potatoes, 1 cup all-purpose flour, 1 tsp. baking powder, 1 tsp. salt, 1 large egg, 1/2 cup half-half, 2 Tbsp. butter. Recipe: Peel and grate the potato, then squeeze it gently to remove the extra moisture. Whisk […]
Ingredients: 2 lb. fresh mussels, 2 garlic cloves, crushed, 2 Tbsp. olive oil, 1 Tbsp. butter, 1/2 cup Guinness Red, 2 shallots, chopped, 1/2 cup leeks, thinly sliced, 2 lemon wedges, 1 pinch dry chili flakes, 1 Tbsp. chopped parsley, sea salt and freshly ground black pepper to taste.
Recipe: Clean the mussels and remove their “beards”. Heat the olive oil and butter in a large heavy skillet and saute briefly the garlic, shallots and leeks. Add the mussels and saute for about 3 minutes. Deglaze with the beer and squeeze the lemon wedges over the mussels. Put the lemon wedges in the skillet as well. Add the chili flakes and season to taste with sea salt and black pepper. Cover the skillet with a lid and let the mussels steam for about 2-3 minutes. Remove the lid, check for any un-opened mussels and discard them. Serve the mussels in a large bowl and pour the sauce over them. Sprinkle with chopped parsley and serve.
Mussels have been used as a source of food for thousands of years. Beside being very tasty, they are easy to gather as well. That explains their continuous popularity in many international cuisines. In Italy mussels are cooked with pasta or in marinara sauce or garlic-wine sauce, in France they are baked with cheese sauce on top, in Turkey they are stuffed with rice, in Spain mussels are baked over a hot plate (mejillones a la plancha), and so on. For sanitary and health reasons mussels must be alive before being cooked.