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You can enjoy a taste of Ireland, no matter where you are, by cooking a traditional Irish meal. Whether you're trying to impress your friends or you just want something that's nutritious, filling and wholesome, a traditional Irish recipe ticks all boxes.
As winter is approaching, the days getting shorter and colder, you might like to try one of these Irish recipes to warm the cockles of your heart.
Irish Stew Recipe
4 lamb chops or pieces of stewing beef
5 potatoes
4 large carrots
2 parsnips
4 medium onions
Salt & pepper to taste
2 tablespoons of oil
Water
All the fat and gristle is removed and the meat is cut into strips or cubed. Heat the oil in a large saucepan. Chop and saute the onions in the oil. Add the cubed meat. Wash and chop the carrots and parsnips and add to the onions and meat. Stir well and add water. Add salt and pepper to taste. Bring to the boil and simmer until the meat and vegetables are tender.
Boiled Bacon & Cabbage
2.5 lb joint of Bacon (smoked or unsmoked)
1 whole green cabbage
1 turnip
Pepper to taste
Water
Put the bacon/gammon in a large saucepan Cover with cold water, add the pepper (it doesn't need salt as the bacon is quite salty) and bring to the boil. Reduce the heat and allow to simmer. After about an hour - hour and a half add the cabbage. Firstly wash the cabbage and break off the leaves, then tear each leaf in half. Add the turnips. This needs to be peeled and chopped. Allow to simmer for another half an hour or so until the vegetables are tender. Serve with mashed potatoes. The juice (delicious!) can be poured over the meat and vegetables.
Irish Breakfast
1 pack of bacon
1 packet of pork sausages
1 black pudding (Clonakilty black pudding is delicious)
1 white pudding
3 large tomatoes
4-5 eggs (preferably free range and it's usually one fried egg for each person)
1 tin of beans
A little bit of oil
Heat the oil in a frying pan and add the bacon. Cook the bacon until crispy.You can remove the bacon, place in a warm oven Cook the sausages until they are brown. Add the sliced black & white pudding and cook. Chop the tomatoes in half and slightly cook. Remove everything from the pan and again place in a warm oven Fry the eggs in the pan. Heat the beans in a separate saucepan. Serve on a warm plate with Irish soda bread and butter and a pot of tea
Irish Soda Bread
500g whole wheat flour or a mixture of whole wheat flour and plain white flour
1 teaspoon of baking soda
1 teaspoon of salt
Approximately 450ml (3/4 pints) of buttermilk
Place the flour, salt and baking soda into a bowel and mix together. Add the buttermilk. Work lightly with hands to make a soft dough. Knead the dough lightly; remember you can add in more flour if it's too sticky. Make into a circular shape and place on a floured tin. Flatten with palms of hands. Using a sharp knife mark a cross on the top of the dough Bake for around 40 minutes or so in a preheated oven at 200°C / 400°F / Gas 6 Cut into slices while still warm
Smoked Salmon on Brown BreadThis is really simple and is perfect for lunch.
For each person you need 2 slices of homemade brown soda bread. Butter each slice. Place a few slices of finely sliced smoked salmon on the bread. Serve with a slice of lemon
Bailey's Cheesecake
100g of butter
250g of digestive biscuits crushed
600g of Philadelphia cream cheese (other brands will do as well)
1 generous measure of Bailey's Liqueur
100ml of icing sugar
300ml of double cream whipped
Add the crushed digestive biscuits to the melted butter in a saucepan (you can also melt the butter in the microwave) Use a wooden spoon to mix. Place the mixture into a lined 18cm tin (the tin has to have a removable bottom) Flatten down with the palm of your hand and place in the fridge until cool Use a wooden spoon to beat the cream cheese Add the measure of Baileys and the icing sugar Fold in the cream When everything is mixed add the mixture to the biscuit base Cool in a fridge for at least two hours.
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For centuries chili has been the southwest's favorite dish! During the 1880s it was first invented by the Spanish Canary Islanders, in the city of San Antonio, Texas, which they founded. The versatile and varied dish can be enjoyed on its own, on a hot dog, on fries, mixed with mac 'n cheese, with corn chips, and the list goes on. Texas-style chili contains no beans and may even be made with no other vegetables whatsoever besides chili peppers. To be honest, my favorite way to have chili is on its own. I like having the flavor of a good chili in full. My kids think the best way is poured over hot fries or corn chips, and then covered in cheese. It's not very healthy so I try not to make chili fries for them unless it's a special occasion. Of course there is no limit to chili - if you love it HOT add extra fresh chilies or chili powder and if it's too hot then a nice big dollop of sour cream go great to tone down the spicy. Everyone thinks their chili is the best, and I think that's what makes it special.
Below is my most used and loved chili recipe.
Serves: 4 - 6
Ingredients:
1Tablespoon oil
2 onions, chopped
1 clove garlic, crushed
1 green pepper, chopped
1 lb/500 g ground beef
2 teaspoons chili powder
1 cup water
10 ounces/300 g can tomato paste
Can red kidney beans
Pinch of oregano
Pinch of salt
Directions:
Heat oil in a large cast iron pot. Add onions, garlic and green pepper. Heat until soft.
Stir in ground beef and brown.
Add chili powder, water, tomato paste, oregano and season with salt.
Bring to boil, stir constantly.
Reduce heat and simmer for 30 minutes or until thick.
Add beans and stir for a further 10 minutes, stirring occasionally.
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