Irish cuisine takes its influence from the crops grown and animals farmed in our temperate climate and from centuries of social and political change.
We should pride ourselves on the freshness and quality of the ingredients we use in our cooking. We have an abundance of fertile landscapes and generations of farming experience.
We also have established a worldwide reputation for an excellent variety of high-quality food.
One of the best things about traditional Irish food is that it is simple and hearty.
Why not try some of these lovely recipes over the St Patrick’s Day Festival and enjoy Irish Food……
Examples include:
Fantastic Potato recipes like-
Champ (a delicious mash with butter, scallions)
Boxty (potato griddle cakes)
Potato Farls (potato bread)
Potato soup w fresh herbs or bacon
Cockle & Mussel Soup
Seafood Chowder
Our Famous Hearty Stews – Served all over the World
Traditional Lamb Stew
Beef & Guinness Stew
Roast Leg of Lamb
Delicious homemade soda bread
Seafood, from smoked salmon & trout
Our World Class Irish Cheeses
So Get Cooking and Celebrate our National Cuisine
Champ
6 medium potatoes, peeled and cubed
6 scallions sliced
1 cup milk
2 teaspoon salt
2 cubes of real butter
Directions:
Boil the potatoes until cooked. Simmer the scallions in milk for about 5 mins. Drain potatoes and mash. Add the hot milk, scallions, butter salt & pepper, combine well.
Boxty (Irish Potato Griddle Cakes)
250g grated raw potato
250g cooked mashed potato
250gplain flour
Milk (as needed, see directions)
1 egg
1 medium onion, finely chopped
Salt and pepper
Directions:
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
Drop tablespoonfuls of the mixture onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.
Irish Potato Farls
Ingredients:
4 medium potatoes
2 teaspoons melted butter
1 cup of flour
1/2 teaspoon salt
4 teaspoons of vegetable or canola oil
Directions:
Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and salt and mix.
Divide the mixture in half and put the first half on a lightly floured surface. Knead until flat - approx 1/4 inch thick. Divide into 4. Repeat the process for the other half of the mixture. Fry/Griddle using the oil for about 2 minutes or until crispy brown on each side. Serve warm.
Makes about 8 Potato Farls.
County Wicklow Irish Stew
Ingredients:
8/10 lamb chops or 1kg cubed shoulder of lamb
Salt & pepper
1 Tablespoon vegetable oil
Parsley, bay leaves, peppercorns, thyme, rosemary
3 or 4 medium sized potatoes
4 cups of veggie stock
1 medium onion, finely chopped
1 large white leek, thinly sliced
1 1/2 cups celery stalks, diced
Chopped fresh parsley
Directions:
Heat oil in stockpot large enough to hold all chops in a single layer. Season chops with salt and pepper. Alternatively cook the cubed lamb in batches..
Brown chops on both sides. Spoon off any melted fat and add enough veggie stock to cover chops.
Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in a little muslin. Lower heat and simmer.
Meanwhile, quarter the potatoes. Add potatoes, onion, leek, carrots and celery to chops and liquid.
Simmer 20 minutes and add a little more water if needed, Simmer 10 more minutes or until potatoes are tender.
Season to taste. Garnish with parsley and serve.
As with all stews the longer it simmers the better and its even better the next day!!!
Irish Beef & Guinness Stew
Ingredients:
1 kg of top side beef or stew beef, cut into 1 cm cubes
2 tablespoons olive oil
3 bay leaves
1 large white onion, peeled and sliced
2 cloves garlic, peeled and chopped
2-3 tablespoons all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tablespoon chopped fresh parsley
3 carrots, sliced
3 potatoes cut into large cubes
salt and pepper to taste
Directions:
Heat the olive oil in a large saucepan or stove top casserole. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear.
Reduce the heat to low and add the garlic, cook for 2 mins then add the flour, and stir well until smooth.
Add the beef stock & Guinness simmer, stirring, until the stew thickens a bit. Add the remaining potatoes & carrots.
You now have the choice of popping the stew into the oven @ 180 for about 1.5 hours – stirring twice or continuing to cook on the stove for about the same time… check meat is nice and tender before serving…
Season with salt and pepper to taste before serving.
