Let me start off by saying that most of the recipes shared
here were recipes I found through research. Most likely,I
haven't tried some of them myself but look forward to 
preparing them in my kitchen. And being that I am not
Irish in upbringing (but do have Irish blood from my 
father's side), I am still learning about Irish food
and how to prepare it. So, these recipes I share are
what I found that are native to Ireland. Enjoy and have fun!

Breads
Side Dishes
Main Dishes
Desserts
Additional Links

Remember! When surfing the Internet to use discernment.
 

Irish Soda Bread

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons margarine or butter
1/4 cup raisins, optional
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick spray coating
1/4 teaspoon salt

In a medium mixing bowl stir together flour, baking powder, soda, 
and salt. Cut in margarine or butter until mixture resembles 
coarse crumbs. Stir in raisins, if desired. Make a well in the center 
of the mixture. In a small mixing bowl combine egg white and buttermilk. 
Add all at once to dry mixture. Stir just until moistened.On a lightly 
floured surface knead dough 10 to 12 strokes until nearly smooth. 
Shape into a 7-inch round loaf.Lightly coat a baking sheet with 
nonstick spray coating. Place bread dough on baking sheet. With a 
sharp knife, make 2 slashes in the top to form an X. 
 Bake in a 375 degree F oven about 30 minutes or until golden. 
Serve warm. Makes 1 loaf (16 servings). 

Oatmeal Shortbread

1 cup all purpose flour
3 tablespoons sugar
1/2 cup butter
1/3 cup quick cooking rolled oats

In a medium mixing bowl combine flour and sugar. Using a pastry 
blender cut in butter until mixture resembles fine crumbs and 
starts to cling. Stir in rolled oats. Form mixture into a ball and knead
until smooth.To make shortbread wedges: On an ungreased cookie 
sheet pat or roll the dough into an 8-inch circle. Make a scalloped
edge. Cut circle into 16 wedges. Leave wedges in the circle. 
Bake in a 325 degree F oven for 25 to 30 minutes or until bottom 
just starts to brown and center is set. Cut circle into wedges again 
while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire
rack and let cool. Makes 16 wedges. 

To make shortbread rounds: On a lightly floured surface roll the 
dough to 1/2-inch thickness. Use a 1-1/2-inch cookie cutter 
to cut 24 rounds. Place them 1 inch apart on an ungreased cookie 
sheet and bake in the 325 degree F oven for 20 to 25 minutes. 
Makes 24 rounds. 

To make shortbread strips: On a lightly floured surface roll dough 
into an 8x6-inch rectangle about 1/2 inch thick. Using a knife, cut 
into twenty-four 2x1-inch strips. Place 1 inch apart on an ungreased 
cookie sheet. Bake in the 325 degree F oven for 20 to 25 minutes. 
Makes 24 strips. 

Tender Potato Bread

3  to 3-1/2 cups bread flour or all-purpose flour 
   1  package active dry yeast 
   3/4  cup water 
   1/2  cup milk 
   1/3  cup shortening 
   1/4  cup sugar 
   1  teaspoon salt 
1   egg 
   1/3  cup packaged instant mashed potato flakes 

In a large mixing bowl stir together 1 cup of the flour and 
the yeast. In a medium saucepan heat and stir the water, milk, 
shortening, sugar, and salt just until warm (120 degrees F to 130
degrees F) and shortening almost melts. Stir in the potato flakes. 
Let stand for 1 minute. Add milk mixture to dry mixture along with 
the egg. Beat with an electric mixer on low to medium speed for 
30 seconds, scraping the sides of the bowl. Beat on high speed for 
3 minutes. Using a wooden spoon, stir in as much of the remaining 
flour as you can. 

Turn dough out onto a lightly floured surface. Knead in enough of 
the remaining flour to make a moderately stiff dough that is smooth and 
elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a 
lightly greased bowl, turning once to grease surface of the dough. 
Cover and let rise in a warm place until double in size (about 1-1/4 hours). 

Punch dough down. Turn dough onto a lightly floured surface. 
Divide the dough in half. Cover and let rest for 10 minutes. 
Lightly grease two 8x8x2-inch or 9x9x2-inch baking pans. 

On a lightly floured surface, roll each portion of dough 
to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round 
cutter. Place rolls in prepared baking pans. Cover and let rise in a warm 
place until nearly double in size (30 to 40 minutes). 

Bake in a 375 degree F oven for 15 to 20 minutes or until golden. 
Immediately remove rolls from pans. Cool the rolls on wire racks. 
Makes 20 to 24 rolls. 

Make-Ahead Tips: Before letting the shaped roll dough rise, 
cover shaped rolls in pan with oiled waxed paper, then with 
plastic wrap, and refrigerate for 2 to 24 hours. Remove from 
refrigerator and let stand, covered, at room temperature for 
20 minutes. Bake following directions above. Or, up to 2 weeks
ahead, prepare and bake the rolls. Wrap in moisture-vapor proof 
wrap and freeze. 

Irish Colcannon

6  large potatoes, peeled and quartered 
   5  cups chopped cabbage 
   1  cup milk 
   1/2  cup chopped green onions or leeks 
   1/2  cup snipped parsley 
      Salt 
      White pepper 
   2  tablespoons margarine or butter 

In a large saucepan cook potatoes, covered, in a small 
amount of boiling salted water for 20 to 25 minutes or 
until tender. Drain. In a medium saucepan, cook cabbage, uncovered, 
in a small amount of boiling salted water for 2 minutes. 
Cover and cook for 6 to 8 minutes more or until tender. Drain. 
Mash potatoes. Stir in milk, onions and parsley. Season to taste 
with salt and pepper. Add butter or margarine and drained cabbage. 
Stir until butter or margarine is melted and mixture is combined. 
Makes 12 side-dish servings. 

Potato Patties

4  cup mashed potatoes* 
   1/2 to 2/3  cup milk 
   1/3  cup fine dry bread crumbs 
   1  small onion, finely chopped 
   1   egg, slightly beaten 
   1/2  teaspoon salt 
   1/4  teaspoon pepper 
   1/8  teaspoon garlic powder 

In a large bowl combine all the ingredients. (Mixture should 
be fluffy, but not too sticky.) Shape potato mixture into twelve 
4-inch patties (about 1/4 inch thick).Grease and preheat a griddle.** 
Cook patties over medium-low heat for 4 to 5 minutes or until 
patties are brown and warm on top. Turn and cook the patties for 
4 to 5 minutes more or until brown. Keep warm in a 300 degree F 
oven while cooking remaining potato patties.Serve warm. 
Makes 12 patties (6 servings). 

*Note: For mashed potatoes, peel and cut up 2 to 2-1/2 
pounds potatoes. Cook in boiling, lightly salted water until tender. 
Drain and mash. Measure 4 cups and cool before mixing and shaping. 
**Note: For crispier potato patties, fry them in a skillet in 
more shortening or cooking oil. 

Irish Stew with Mint Sour Cream

12  ounces lean, boneless lamb, cut into 1-inch cubes 
   2  cups beef broth 
   1/4  teaspoon salt 
   1/8  teaspoon pepper 
   1   bay leaf 
   3  medium potatoes, peeled and cut into 1-inch chunks 
   2  medium onions, cut into wedges 
   1-1/2  cups sliced carrots 
   1/2  teaspoon dried thyme, crushed 
  1/2  teaspoon dried basil, crushed 
   1/2  cup cold beer or water 
   2  tablespoons all-purpose flour 
   1/3  cup dairy sour cream 
   2  teaspoons snipped fresh mint 

. In a large saucepan or Dutch oven combine lamb, broth, 
salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and 
simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, 
onions, carrots, thyme, and basil. Cover and simmer for 30 minutes 
more or until vegetables are tender. Discard bay leaf.In a small bowl 
stir beer or water into flour. Stir into meat mixture. Cook and 
stir until thickened and bubbly. Cook and stir 1 minute more. 
To serve, stir together the sour cream and mint. Dollop each 
serving with sour cream mixture. Makes 4 servings.

Make-Ahead Tip: Combine sour cream and mint; cover and chill 
up to 24 hours. 

Roast Pork Tenderloin with Braised Cabbage

    2   pork tenderloins (1-1/2 lbs.), trimmed 
   2  teaspoons minced garlic 
   1  teaspoon salt 
   1/2  teaspoon freshly ground black pepper 
   1/2  teaspoon dried thyme 
   1  cup minced onions 
      -------------------- 
      BRAISED CABBAGE 
   1  small head (2 lbs.) green cabbage, cored and sliced thin 
  1   Golden Delicious apple, peeled, cored and sliced thin 
   3/4  cup fat-free chicken broth 
   1/4  teaspoon salt 
   1/4  teaspoon dried thyme 
   1/4  teaspon freshly ground black pepper 
      -------------------- 
   1  cup apple cider 

Heat oven to 450 degrees F. Mash garlic with the 1 teaspoon 
salt, the 1/2 teaspoon pepper and the 1/2 teaspoon thyme; rub 
all over pork. Place onions in bottom of small roasting pan and 
place pork on top. Roast 25 minutes or meat thermometer registers 
160 degrees F. and until juices run clear.

Make Braised Cabbage: Meanwhile, combine cabbage, apple, 
broth, the 1/4 teaspoon salt, the 1/4 teaspoon thyme and 
the 1/4 teaspoon pepper in large skillet. Cover and cook 
over medium-high heat until cabbage is tender-crisp, 10 minutes. 
Cook, uncovered, until most of the liquid is evaporated, 
3 to 4 minutes. Cover and keep warm.

Transfer pork to serving platter; cover and keep warm. 
Pour apple cider in roasting pan and bring to boil over 
high heat, stirring to scrape up onions and browned bits. 
Serve pork with Braised Cabbage and pan juices. Makes 6 servings. 

Corned Beef and Cabbage

1 Onion
       4 Cloves, whole
       4 lb Corned beef
       2 Parsley sprigs
       8 Peppercorns, whole
       2 lb Cabbage
       1 cup Sour cream
       1 tablespoon Prepared horseradish

Peel onion and stick with cloves.  Put corned beef,
   onion parsley and peppercorns in a large pot and cover
   with water.  Cover, bring to a simmer and cook gently
   until tender, 2-1/2 to 3 hours.  Cut cabbage into
   wedges and core. Add to the pot, cover and simmer
   until tender, about 30 minutes. Combine sour cream
   with horseradish.  Serve the meat and cabbage with
   some of the broth ladled over all and the horseradish
   on the side.

Corned Beef Hash Patties (like for breakfast)

1-1/2 cups shredded and coarsely chopped, 
cooked corned beef brisket 
   3 medium potatoes, cooked, peeled and coarsely shredded 
   1/2  cup chopped onion 
   1/2  teaspoon pepper 
   1/2  cup butter 

In a large bowl, combine corned beef, potatoes, onion 
and pepper. Shape mixture into four patties, each about 
4 inches in diameter. In a very large skillet, melt butter over 
medium heat. Add patties and cook for 5 minutes. Turn and 
cook for 5 minutes more or until golden brown. 
Serve patties hot and crispy from the skillet. Makes 4 servings. 

Irish Coffee Ice Cream

1  cup sugar 
   1  envelope unflavored gelatin 
   4  cups half-and-half or light cream 
   3   beaten eggs 
   1/4  cup instant coffee crystals 
1/4 cup Irish Mist liqueur 

In a large saucepan combine sugar and gelatin. Stir in 
half-and-half or light cream. Cook and stir over medium heat 
until mixture almost boils and sugar dissolves. Remove from heat. 
Stir about 1 cup of the hot mixture into beaten eggs; 
return all to saucepan. Cook and stir for 2 minutes or until slightly 
thickened. Do not boil. Stir in instant coffee crystals and liqueur. 
Cool. Transfer the mixture to a 4-quart ice-cream maker and freeze 
according to the manufacturer's directions.Or,transfer the mixture 
to a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or until 
almost firm. Break frozen mixture into chunks. Transfer to a chilled 
bowl. Beat with an electric mixer until smooth but not melted. 
Return to pan. Cover; freeze until firm. 
Makes about 1-1/2 quarts (12 to 16 servings).

Make-Ahead Tip: Place ice cream in freezer container; 
seal, label, and freeze up to 1 week. 

St. Patrick's Day Cupcakes

1-3/4  cups all-purpose flour 
   1  4-serving-size package instant pistachio pudding mix 
   3/4  cup miniature semisweet chocolate pieces 
   2/3  cup sugar 
   2-1/2  teaspoons baking powder 
   1/2  teaspoon salt 
   2   beaten eggs 
   1-1/4  cups milk 
   1/2  cup cooking oil 
   1  teaspoon vanilla or 1/4 teaspoon almond extract 
   1/2 of a can   cream cheese frosting (1 cup) 
      Green colored sugar 
   1/2  cup candy-coated milk chocolate pieces 

Grease muffin cups or line with paper bake cups. In 
a large mixing bowl stir together flour, pudding mix, 
chocolate pieces, sugar, baking powder, and salt. In a 
small bowl combine beaten eggs, milk, oil, and vanilla or 
almond extract. Stir into flour mixture just until combined. Fill 
muffin cups 2/3 full.Bake in a 375 degree F. oven for 18 to 
20 minutes or until golden brown. Cool on a wire rack. Frost 
with cream cheese frosting; sprinkle with green sugar, then 
milk chocolate pieces. Makes 18. 

Make-Ahead Tip: Up to 2 weeks ahead, prepare and bake 
the cupcakes but do not frost them. Wrap and freeze the
cupcakes.Thaw and frost before serving. 

Apple Fritters

5 oz  Flour
    5 fl  Water
      1/4 teaspoon  Salt
    2  Eggs (separated)
    1 tablespoon melted butter
    2  large cooking apples
    4 oz  sugar
   Lemon juice
  Oil for deep frying

Make batter at least an hour before required, using following method.
   Sift together flour and salt.  Make a well in the center.  Add the cooled
   melted butter and some of the water and egg yolks.  Work in the flour and
   beat until smooth.  Add remaining water.  Leave to stand.  Just before
   using, beat the egg whites until stiff but not dry.  Fold into batter mix.
    Peel, core and slice apples (slices about 1/4-1/2 inch thick).  Dip into
   batter and deep fry in very hot oil (175-180C) until golden.  Drain and
   serve dredged with sugar and sprinkled with lemon juice.

Irish Recipes
More Irish Recipes

Most graphics from...

Silent No Right Script Click from Dynamic Drive
Respect the graphic artists
 

SADIE 2000-2006