Sophie's Irish Recipes

HOT WHISKEY

noreply@blogger.com (stargetz enterprise) — Sun, 25 Nov 2007 08:55:00 +0000

INGREDIENTS:

1 measure of Irish Whiskey
2 teaspoons of white or brown sugar
2 slices of freshly cut lemon
6 cloves
8 ounces (or less) of boiling water

PREPARATION

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.

Makes 1 drink

DUBLIN CORNED BEEF AND CABBAGE

noreply@blogger.com (stargetz enterprise) — Sun, 25 Nov 2007 08:40:00 +0000

INGREDIENTS:

5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potaotes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish

PREPARATION

Boil the beef, onion, carrots, potatoes, thyme and parsley
in a pot of water. Simmer anc cook for 3 hours. Remove
sediment and the thyme, parsley and onion. Add the cabbage
and simmer for a further 20 minutes or until the cabbage
is cooked. Remove the meat and divide into pieces.
Remove and season the cabbage heavily with black pepper.

On a large plate surround the beef with the cabbage,
carrots and potatoes. Prepare the horseradish sauce by
whipping the cream and adding to the horseradish.

Serves 8

Dublin Coddle

noreply@blogger.com (stargetz enterprise) — Sun, 25 Nov 2007 08:33:00 +0000

INGREDIENTS:

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

PREPARATIONS:

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.

Serves 6

Cream Delight with Whiskey

noreply@blogger.com (stargetz enterprise) — Sat, 24 Nov 2007 05:48:00 +0000

INGREDIENTS:

.75 cup of raw oatmeal
.5 cup of sliced almonds
1.5 cups of whipping cream
5 tablespoons of honey (for sweetness)
4 tablespoons Irish whiskey
1 teaspoon of lemon juice

PREPARATION

Using a baking tray with baking paper on it, toast
the oatmeal and almonds at 300 Fahrenheit for 5 to
10 minutes, mixing repeatedly. Do not let the
mixture burn. Whip the cream but not overly so and
stir in the honey. Mix in the whiskey, oats,
almonds and lemon juice. Mix well and then pour
the mixture into long serving glasses. Chill and
then serve cold.

Serves 6

Colcannon

noreply@blogger.com (stargetz enterprise) — Sat, 24 Nov 2007 05:43:00 +0000

INGREDIENTS:

2 lbs Potatoes
1 large 'Curly Kaye' or Cabbage
1 large Onion
4 oz of butter or margarine
Pinch of Pepper & Salt
Half pint Milk

PREPARATION

Peel and divide the potatoes, chop the onions
and cabbage. Layer a saucepan with the potatoes
and add the pinch of salt and pepper. Layer the
onion and cabbage on top of the potatoes and add
enough water to cover the mixture. Boil and then
simmer for 15 to 20 minutes untl the potatoes
are cooked. Mash the mixture thorougly adding
the buter and milkt to ensure a good consistency.
Serve with meat, steak, sausages, etc.

Boxty Potatoes (Potato Cakes)

noreply@blogger.com (stargetz enterprise) — Sat, 24 Nov 2007 05:34:00 +0000

INGREDIENTS:

1/2 lb Raw potato
1/2 lb Mashed potato
1/2 lb Plain flour
Milk
1 Egg
Salt and pepper

PREPARATION

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.

Serves 6

How to Make Tasty Irish Scones in a Flash

noreply@blogger.com (stargetz enterprise) — Fri, 23 Nov 2007 08:36:00 +0000

An Irish cook shows you how to make perfect Irish scones in less than three minutes..

Boiled Bacon and Cabbage

noreply@blogger.com (stargetz enterprise) — Fri, 23 Nov 2007 08:25:00 +0000

INGREDIENTS:

Peel and quarter the pars
2 1/2 pounds of bacon ( a large 'collar' or 'hock piece')
- about 4 or 5 inches cubed
1 good-sized cabbage

PREPARATION

Place the meat in a pot, cover with cold water and bring to
the boil. Add salt if required. Remove the surface sediment
and simmer for 30 minutes per pound of meat.

Quarter the cabbage and add to the pot. Cook gently for
about 1/2 hour, or until cabbage is cooked to your liking -
do not overcook! Drain and serve with new boiled potatoes
and mustard or brown (HP) sauce.

Yummy Black Velvet

noreply@blogger.com (stargetz enterprise) — Fri, 23 Nov 2007 08:20:00 +0000

Makes 1 Quart

1/2 qt Guinness
1/2 qt Champagne

Combine Guinness and champagne in a tall very chilled glass.
Stir gently and serve.

Baked Parsnips

noreply@blogger.com (stargetz enterprise) — Thu, 22 Nov 2007 10:59:00 +0000

INGREDIENTS:

2.5 lbs of good quality Parsnips
2 tablespoons od Butter
1 cup of Beef Stock
Salt, Pepper and Nutmeg

PREPARATION

Peel and quarter the parsnips and boil for 15 minutes
but do not let them cook completely (par-boil). Place
in a large dish and add the Beef Stock , salt, pepper
and nutmeg as required. Spread with Butter and cook
for 30 minutes on a lowish oven heat.

Server with the main meat dish.

Makes 4 Servings

Apple Mash

noreply@blogger.com (stargetz enterprise) — Thu, 22 Nov 2007 10:48:00 +0000

INGREDIENTS:

1 pound Cooking apples
2 pounds Potatoes
1 tablespoon Sugar
2 ounces Butter

PREPARATION:

Peel potatoes and cook in salted, boiling water.
Peel, core, and slice the apples. Place them in a
pot with a tablespoon of water, and the sugar.
Cook until soft. When the potatoes are cooked,
drain and mash thoroughly. Beat in the apples and
butter.

This mash goes particularly well with bacon, or
fried herring.

Serves 4

Grandma Apple Barley Pudding

noreply@blogger.com (stargetz enterprise) — Thu, 22 Nov 2007 10:28:00 +0000

Recipe:

4 tablespoons of Pearl barley
1.5 pounds of apples, peeled, cored and sliced
3 tablespoons of Sugar
Good cup of heavy cream
1 tablespoon of lemon juice

Boil the Barley in water and add the apples. Cook until both begin to soften. Drain and blend the mixture in a blender or sieve. Cook the mixture after adding the sugar and lemon and boil again. Allow to cool and then chill, adding the cream on top.

Makes 4 servings