Food & Recipes
Traditional Irish food is simple, hardy, and local.
Learn about the history of Irish food and make some yourself with Irish recipes spanning main dishes, sides, appetizers and desserts.
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History of Irish Food
This history is from St. Patrick's Festival YouTube series: A History of Irish Food with Tadgh Bryne. To see the entire series and much more that SPF offers, go to their YouTube channel which has over 800 videos about Ireland, events, history and other interesting views.
Episode One: Prehistoric Diet
7000 BC - 600 AD
Episode Two: Early Medieval Diet
600 AD - 1500 AD
Episode Three: Britsh Ireland
1500 AD - 1922 AD
Recipes
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Mains
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Sides
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Appetizers
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Dessert
Mains
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Lamb Chops & Parsley/Mint Sauce
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White Fish & Bay Leaves
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Bacon & Cabbage
Lamb Chops
with Parsley Mint Sauce
Background
Sheep were kept everywhere in Ireland, used partly for food and partly for wool and clothing. Although beneath the horse, cow and pig, sheep were also a part of Brehon laws and considered as wealth. When cooking with sheep there are several distinctions in Ireland: spring lamb <6 months; lamb <12 months; hogget: between 12-24 months; mutton >2 years. Most of the lamb sold in Ireland is 18 months or less. The older the animal the tougher and more flavorful the meat.
Recipe
The mint sauce adds a wonderful flavor the lamb chop and can be made ahead of time then refrigerated. Be sure to remove the mint sauce about 30 minutes before serving so it can be brought to room temperature.
Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4-6
INGREDIENTS
8-12 lamb chops
4T extra virgin olive oil
Salt & fresh pepper to taste
Parsley Mint Sauce
Handful of fresh mint leaves
2 handfuls of parsely
2T capers
8 tinned anchovies (or equiv in paste)
6T extra virgin olive oil
2-4T fresh squeezed lemon juice
salt/pepper to taste
TO MAKE:
- Mint Sauce: combine all ingredients together in food processor or blender. Puree and set aside.
- Heat up frying pan or griddle. While heating, drizzle lamb chops with olive oil and salt/pepper
- Place in hot pan and cook 2-4 minutes on each side until just pink in the center
- Serve immediately, drizzling a little sauce on top.
Step-by-Step
Mint Sauce: combine all ingredients together in food processor or blender. Puree and set aside.
Heat up frying pan or griddle. While heating, drizzle lamb chops with olive oil and salt/pepper. Place chops in hot pan.
Cook 2-4 minutes on each side until just pink in the center.
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Recipe from Rachel Allen - Irish Family Food
We are not affiliated with this author or publisher in any way.
Published by Harper Collins
White Fish
& Bay Leaves
Being an island nation, Ireland has fished its shores from the start of human occupation. With the interior of ancient Ireland dense with forest and inaccessible, the first Irish primarily relied on the sea for food.
Recipe
Be generous with the bay leaves. Add more than the recipe calls for, if needed. According to Darina Allen where this recipe comes from (see below), the bay leaf's "perfume should distinctly permeate the sauce.)
Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4-6
INGREDIENTS
2T butter (Kerrygold)
1/4 cup onion
6pc cod or other whitefish
4-5 bay leaves (fresh or dried)
light cream (to cover fish)
For the Roux:
1/5 cup Kerrygold butter
2T flour
1 1/4 c milk
(prepare ahead of time)
On low, melt the butter in a saucepan. Add the flour and stir until well mixed. Continue cooking on low for a couple minutes. Remove from heat then add the milk a little at a time, stirring well to remove all lumps.
TO MAKE:
- Sauté chopped onions with the butter until translucent.
- Add the cod in a single layer and cook each side for about 1 min.
- Add salt & freshly ground pepper to taste.
- Add the bay leaves and cover with the cream. Cover and continue to cook for about 5-6 minutes until fish is done.
- Transfer fish to a serving dish, keeping the cream in the pan
- Bring cream to a boil and add roux. Continue to simmer until sauce is to desired thickness.
- Pour over fish and serve immediately.
Step-by-Step
Sauté chopped onions with the butter until translucent.
Add the cod in a single layer and cook each side for about 1 min. Add salt and pepper to taste.
Add the bay leaves and cover with the cream. Cover and continue to cook for about 5-6 minutes until fish is done.
Transfer fish to a serving dish, keeping the cream in the pan. Bring cream to a boil and add roux. Continue to simmer until sauce is to desired thickness.
Pour sauce over fish and serve, or place in serving dish on table.
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Recipe from Irish Traditional Cooking
Darina Allen
Pg. 40
We are not affiliated with this author or publisher in any way.
Published by Kyle Books
Bacon & Cabbage
with Parsley Sauce
Background
Bacon and cabbage was a common food in Ireland based on the ease of acquiring the ingredients. Most Irish had their own pigs and grew vegetables. Although corned beef (so named because of the "corns" of pepper used in its preparation) was an export of Ireland, it is a very American dish and rarely found in Ireland. When large numbers of Irish immigrated to America during the potato famine, corned beef was a cheap alternative and made its way into the Irish-American experience, especially around Saint Patrick's day.
Recipe
Irish bacon is typically from the back meat of the pig, rather than the belly which is traditional American bacon. Rashers are Irish bacon that have been thin sliced and then cooked. In this recipe, a large intact cut is used.
Prep: 20 min
Cook: 1.5 hrs
Total: 2 hrs 10 min
Servings: 6
INGREDIENTS
2 lbs back bacon
1 head of cabbage
2T butter
salt/pepper to taste
SAUCE
11 oz whole milk
a few slices of carrots and onion
1 sprig of parsley & thyme
3 peppercorns
1T flour
1T butter
1t Dijon mustard
1/2 t chopped parsley
TO MAKE:
- Place bacon in large saucepan, cover with water and slowly bring to a boil.
- When the water gets white froth, drain the water and put in fresh bringing to a boil. This removes the salt from the bacon. Depending on how salty the cut is, this may need to be done 1-3 more times. Taste the water until happy with the flavor (not too salty but with a little salt flavor remaining)
- The final time with the fresh water, bring to a boil, cover, then reduce heat and simmer for about 40 minutes (20 minutes per pound). Skim any froth from the top of the water. Bacon is done with skewer inserted in the middle comes out easily.
- Remove the bacon from the water - keeping the water.
- Cut the cabbage into quarters, remove the core and slice thin across the grain. Bring the bacon water to a boil and drop in the shredded cabbage. Cook for about 3 minutes and drain the water. Be sure to squeeze water out if needed. Return cabbage to the pan and add butter, salt and pepper to taste.
PARSLEY SAUCE
- Combine the milk, carrots, onion, peppercorns, and the two sprigs (parsley/thyme) in a saucepan. Bring to a boil then reduce heat an simmer 4-5 minutes. Remove from heat and allow the flavors to meld for another ten minutes.
- Make the roux: In a small saucepan over low-medium heat, melt the butter then add the flour stirring until well combines. Cook 2 minutes then set aside.
- Strain the infused milk then place back in saucepan. Bring milk to a boil and whisk in roux in small amounts until well blended. Turn heat down and simmer for another 4-5 minutes, stirring, until desired thickness.
- Stir in the Dijon mustard and chopped parsley
Recipe from Rachel Allen - Irish Family Food
Pg. 112 & 140
We are not affiliated with this author or publisher in any way.
Published by Harper Collins
Sides
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Soda Bread
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Apricot Roasted Carrots & Parsnips
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Cheesy Cauliflower
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Boiled Kale
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Parsnip, Potato Au Gratin
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Carrot & Parsnip Mash
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Rutabaga & Caramelized Onions
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Rocket Salad
Irish Soda Bread
Background
Irish soda bread is a fairly new recipe dating back to the early 1800's. It was cheap, quick to make, and ingredients readily available. As other countries used hard wheats and yeast (and taking longer to make with two or more risings required), the Irish had soft wheat which worked poorly with yeast but responded well to soda. Irish soda bread could be cooked using a griddle or cast iron vs. the yeast breads needing an oven. This bread is so versatile, it can be cooked over a fire, using coals, on a griddle or in an oven.
Cutting the cross on the round loaves may have been for superstition - lettin ghte faery spirits out of the bread, protecting the bread with a cross, or just because it allows the interior of the loaf to cook all the way through.
According to the Society for the Preservation of Irish Soda Bread:
"All recipes for traditional soda bread contain flour, baking soda, sour milk (buttermilk) and salt. That's it!!!"
Recipe
The pictures here use whole wheat flour. This creates a heavy but still tasty bread. For a light version use white pastry flour (soft wheat). For a medium weight use half whole wheat pastry flour and half white or half white pastry flour for "brown" soda bread. Soda bread is so versatile you can use just about any combination, just be sure to avoid self-rising, cake or bread flour. Be careful to only knead the bread 3-4 times, just enough to work with, otherwise the dough will become tough, the resulting bread even heavier.
Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 4
Oven: 425°
INGREDIENTS
4 cups flour (ideally pastry flour)
1t Baking Soda
1t Salt
1 3/4 cups Buttermilk
for a little saltier and higher rise bread increase baking soda and salt to 1 1/2 teaspoons each
TO MAKE:
- Preheat oven to 425°
- Combine dry ingredients in bowl.
- Create a hollow in the center and add buttermilk. Mix with fork or hand until just combined.
- Move dough to a floured surface and knead with hand 3-4 times. Be careful not to overwork or the dough will become tough.
- Shape into a circle and cut a cross in the dough. This helps the center of the bread to cook.
- Place in oven and cook for 35-45 minutes until skewer inserted in the middles comes out clean or tapping on the bottom of the bread sounds hollow. If bread is getting too brown on the outside tent with aluminum.
- Let sit on wire rack until cooled. If eaten while warm, make sure to let sit at least ten minutes or the center will be gummy.
Step-by-Step
Preheat oven to 425°. Combine dry ingredients in bowl, form a hollow, then add milk.
Using a fork or hands, mix the milk and dry ingredients until just combined.
Move to floured surface and kneed 3-4 times. Be careful not to overwork the dough.
Shape into a circle then cut a cross into the dough. This will help the center of the bread cook
Bake XXX minutes or until tapping the bottom of the bread has a hollow sound.
Let cool on a wire rack. Cooling is important to ensure the center is fully cooked.
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Apricot Roasted Carrots & Parsnips
Background
Vegetables were cultivated in Ireland starting around the 8th century with two of the main vegetables being carrots and parsnips. It would take another 900 years and the coming of the English before extensive gardens and orchards became the norm.
Recipe
This recipe, from Rachel Allen's cookbook, takes these simple tap-root vegetables and dresses them up with apricot. Scroll down for more information on her book.
Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 4-6
Oven: 400°
INGREDIENTS
1lb small carrots
1lb small parsnips
3T extra virgin olive oil
1t cumin seeds
Salt & Pepper to Taste
2T apricot jam
2t fresh lemon juice
1T chopped fresh cilantro (optional)
TO MAKE:
- Preheat oven to 400°.
- Slice the root vegetables an combine with olive oil
- Add cumin seeds and salt & pepper; mix so root vegetables are coated
- Spread on baking sheet and roast for 30-35 minutes tossing occasionally
- Meanwhile - Combine apricot jam and lemon juice in sauce pan and cook a few minutes until sauce is combined and runny.
- Pour apricot sauce over roasted vegetables, tossing to combine
- Continue to roast another 10 minutes.
- Remove from oven, add chopped cilantro just before serving (optional).
Step-by-Step
Preheat oven to 400°. Chop root vegetables and place on baking sheet.
Toss with olive oil, cumin, and salt & pepper to taste. Bake 30-35 minutes initially, stirring/flipping occasionally.
Meanwhile, combine apricot jam and lemon juice, heating until smooth and runny. Pour over roasted vegetables until coated, then bake an additional 10 minutes. Spread chopped cilantro over prior to serving (optional)
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Recipe from Rachel Allen - Irish Family Food
Pg. 155
We are not affiliated with this author or publisher in any way.
Published by Harper Collins
Purchase links
Cheesy Cauliflower
Background
From the cabbage family, the oldest record of cauliflower is from the 6th century BC from the island of Cyprus. From there it moved to Spain (via Syria) and England and was introduced to Ireland most likely by the English in the 16th century. Most Irish recipes keep the green outer leaves to enhance the flavor and include some sort of cheese sauce.
Recipe
Be sure to choose a cauliflower with healthy green outer leaves.
Prep: 25 min
Bake: 5-30 min
Total: 30-55 min
Servings: 8
Oven: broil or 350°
INGREDIENTS
1 head of cauliflower (with outer green leaves)
SAUCE
2 1/2 cups milk (with a bit of cream added)
3-4 slices of carrot
6 peppercorns
Sprig of parsley or thyme
1 1/2 cups up of grated mature Irish cheddar cheese
1/2t English mustard
salt & pepper
chopped parsley
TO MAKE:
- Cut washed cauliflower into eights and place in pan a top the green outer leaves with an inch of water. Cover and simmer about 10-15 minutes. Cauliflower is done with knife inserted in stalk has a little resistance. Strain water and place cauliflower and leaves in oven proof pan.
- Cheese Sauce: Combine milk, onion, carrot, peppercorns, and parsley (or thyme) in sauce pan.
- Bring milk to a boil then let simmer 3-4 minutes. Remove from heat and allow the flavors to blend for another 10 minutes.
- Strain the vegetables from the milk and bring milk to a boil. Stir in roux and continue to cook (and stir) at a simmer until desired thickness.
- Add grated cheese holding out 1/4 cup for topping and the mustard and stir until combined.
- Pour sauce over cauliflower and top with remaining cheese.
- If cauliflower is cool, cook in 350° oven for 20-25 minutes until heated through
- If cauliflower is hot, place in hot oven (450° or broiler) to brown.
- Sprinkle with parsley before serving.
Step-by-Step
Cut washed cauliflower into eights and place in pan a top the green outer leaves with an inch of water. Cover and simmer about 10-15 minutes. Cauliflower is done with knife inserted in stalk has a little resistance. Strain water and place cauliflower and leaves in oven proof pan.
Combine milk, onion, carrot, peppercorns, and parsley (or thyme) in sauce pan. Bring milk to a boil then let simmer 3-4 minutes. Remove from heat and allow the flavors to blend for another 10 minutes. Strain the vegetables from the milk and bring milk to a boil. Stir in roux and continue to cook (and stir) at a simmer until desired thickness. Add 1 1/4 cup of grated cheese and mustard.
Pour sauce over cauliflower and top with remaining cheese. Bake until heated through if needed, otherwise broil until browned
(see details above).
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Recipe from Irish Traditional Cooking
Darina Allen
Pg. 182
We are not affiliated with this author or publisher in any way.
Published by Kyle Books
Boiled & Buttered Kale
Background
Kale has been in Europe for at least 4000 years and grown in cottage gardens. It was so abundant, kale was used to feed livestock and was associated with Irish (and Scottish) peasants. Kale is a sturdy plant, easy to grow and can survive the snow and frost. It has only been in recent years that kale has become easy to find and its high nutrient content popularized.
Recipe
Pictures here are of baby kale which cooks in less than a minute. For a more hardy recipe, use adult kale. This is a great accompaniment to meat and provides a nice balance with rich sauce dishes.
Prep: 10-15 min
Cook: 1-25 min
Total: 11-40 min
Servings: Varies
Ingrediants
Kale
Salt/pepper/butter to taste
Step-by-Step
- Wash and chop up a bunch of kale removing stems.
- In boiling water (about 5 cups if using adult kale), add kale and salt to taste.
- Cook until tender then strain water. (for baby kale cook for about 1 minute; for mature kale it can take between 5-25 min, depending on the variety).
- Add salt, pepper and butter to taste.
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Parsnip Potato Au Gratin
Background
Like the carrot, parsnips were cultivated in small cottage gardens starting around the 8th century. It would not be until the very end of the 16th Century that the potato would be introduced to Ireland, most likely via Spain. The potato did so well in Ireland, it soon became the main staple of the poor and would lead to the mass emigration due to the potato famine in the mid 1800's.
Recipe
The low temperature and long baking time gives this dish the ability to meld the flavors and create a rich wonderful accompaniment to a meal.
Prep: 30 min
Cook: 2 hrs
Total: 2.5 hrs
Servings: 8
Oven: 325°
INGREDIENTS
3 large parsnips
4 large potatoes
4 onions, finely sliced
6 oz grated Irish cheese: St Gall, mature cheddar, or gruyere
2 1/2 cups heavy cream
TO MAKE:
- Preheat oven to 325°.
- Finely slice the parsnips and potatoes
- Using 1/3 of the ingredients, create a layer of potatoes, then parsnips, then onion, then cheese.
- Pour a 1/3 of the cream over the layers.
- Add another layer of potatoes, parsnips, onions, then cheese and pour another 1/3 of the cream.
- Use the remainder of the ingredients in the last layer and pour the remaining cream over the top.
- Cover the dish with foil and bake for 2 hours.
- Remove the foil, and bake an additional twenty minutes. For a beautiful golden top, finish under the broiler for a few minutes.
Step-by-Step
Preheat oven to 325°. Finely slice the parsnips and potatoes
Using 1/3 of the ingredients, create a layer of potatoes, then parsnips, then onion, then cheese.
Pour a 1/3 of the cream over the layers.
Continue adding layers in the same order two more times
Finally pour the last of the cream over the layers.
Cover the dish with foil and bake for 2 hours. Remove the foil, and bake an additional twenty minutes. For a beautiful golden top, finish under the broiler for a few minutes.
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Recipe from BBC Good Food Website
We are not affiliated with this author or publisher in any way.
More information
Carrot & Parsnip Mash
Background
Carrots and parsnips were found in cottage gardens around the 8th century. Easy to grow and easy to store during the winter, root vegetables were a staple in the Irish diet.
Recipe
This mash, like other Irish vegetables, is cooked simply and flavored with lots of butter.
Prep: 15 min
Cook: 25 min
Total: 45 min
Servings: 4
INGREDIENTS
A very easy to scale recipe, simply increase vegetable count and add more butter.
3 parts carrot (3 large)
4 parts parsnip (4 large)
2-6 T Kerrygold butter
Salt/Pepper
chopped parsley for topping
TO MAKE:
- Chop carrots and parsnips and add to salted boiling water (two separate pots).
- Once tender (parsnips will take longer), add together in either mash or puree according to preference.
- Stir in butter and salt/pepper to taste.
- Serve with parsley on top.
Step-by-Step
Chop carrots and parsnips and add to salted boiling water (two separate pots).
Once tender (parsnips will take longer), add together in either mash or puree according to preference.
Stir in butter and salt/pepper to taste. Serve with parsley on top.
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Recipe from Irish Traditional Cooking
Darina Allen
Pg. 170
We are not affiliated with this author or publisher in any way.
Published by Kyle Books
Rutabaga & Caramelized Onions
Background
Rutabaga has been confused with the turnip but the two are actually different. Irish rutabaga has a purplish skin and a yellow on the inside, where turnips are are lighter and whiter. Introduced to Ireland at the end of the 18th century, rutabaga was primarily used as feed for animals and hollowed out and lit with candles during Halloween, the predecessor of modern day pumpkin carving. The root vegetable could be kept in the ground until needed and a touch of frost creates more flavor. During the Irish potato famine of the mid-1800's, rutabaga was eaten as a last resort to replace the potato and many creative dishes ensued. Rutabaga was introduced to America in the early 19th century.
Recipe
This recipe, from Darina Allen's cookbook (see below), combines caramelized onions to bring more flavor to the rutabaga. Be generous with the onions and butter!
Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 6
INGREDIENTS
2lbs rutabaga root
4 onions
1/2-1 stick of Kerrygold butter
2-3t olive oil
TO MAKE:
- Chop the onion and place in large skillet with olive oil.
- On medium heat, cook and stir onions until translucent.
- Drop temperature to medium/low and continue to cook until caramelized, stirring occasionally, 30-40 minutes. Add a few tablespoons of butter near the end and continue to cook another 10 minutes.
- Meanwhile, peel and chop the rutabaga into ~1" cubes.
- Add rutabaga to salted boiling water and cook until soft.
- Strain rutabaga and mash or puree adding butter to taste and desired creaminess.
- Fold in caramelized onions adding salt/pepper and more butter to taste.
Step-by-Step
Chop the onion and place in large skillet with olive oil.
On medium/low heat, cook and stir onions until translucent.
Drop temperature to medium/low and continue to cook until caramelized, stirring occasionally, 30-40 minutes. Add a few tablespoons of butter near the end and continue to cook another 10 minutes.
Meanwhile, peel and chop the rutabaga into ~1" cubes. Add rutabaga to salted boiling water and cook until soft.
Strain rutabaga and mash or puree adding butter to taste and desired creaminess.
Fold in caramelized onions adding salt/pepper and more butter to taste.
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Recipe from Irish Traditional Cooking
Darina Allen
Pg. 171
We are not affiliated with this author or publisher in any way.
Published by Kyle Books
Rocket Salad
Background
Arugula has its origins in the Mediterranean and is a popular side salad in Ireland by the name of garden rocket.
Recipe
Similar to American Caesar salad, this simple recipe is delicious and quite easy to make. Simply combine arugula with a white balsamic dressing and top with fresh grated parmesan.
Appetizers
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Tomato Relish
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Sesame Seed Crackers
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Onion Marmalade
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Soda Bread, Chive Butter & Smoked Salmon
Tomato Relish
Background
One of the oldest plants in the world, evidence of tomato fossils has been found in the Antarctic dated back to as long as 50 million years ago. The tomato was brought to Europe from central and south America in the 16th century, but Ireland lacks the sun and warm temperatures to grow. As a result, most domestic growing is in a glasshouse or polytunnel.
Recipe
An easy recipe to make, this recipe is the closest our test kitchen could find to the flavors growing up in an Irish household. Recipe from Rachel Allen's Irish Family Food. Scroll down for more information.
Prep: 10 min
Cook: 2 hrs
Total: 2 hrs 10 min
Servings: 11 oz
INGREDIENTS
14oz can chopped tomatoes
1 onion, finely chopped
7 oz white wine vinegar
4.5 oz white sugar (just over 1/2 cup)
3.5oz raisins (just under 1/2 cup)
4T Water
1t Wholegrain mustard
1/2t ground cumin
1/2t ground coriander
pinch ground cloves
TO MAKE:
- Combine all ingredients in sauce pan over low heat.
- Bring to a simmer. Continue to cook on low simmer for about 1 1/2 hrs.
- Relish is ready when reduced to a chunky consistency.
Step-by-Step
Recipe from Rachel Allen - Irish Family Food
Pg. 20
We are not affiliated with this author or publisher in any way.
Published by Harper Collins
Sesame Seed Crackers
Recipe
These crackers are a delightful accompaniment to cheese or relishes.
Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Yield: 25-30
Oven: 300°
<a href='https://www.freepik.com/photos/flat-lay-background'>Flat lay background photo created by freepik - www.freepik.com</a>
INGREDIENTS
1/4c plus 3T whole wheat flour
1/4c plus 3T white flour
3T sesame seeds
3/4t salt
1/2t baking powder
2T butter (Kerrygold is best)
1t cream
4-5T water
Flour for dusting
TO MAKE:
- Preheat oven to 300°. Lightly flour cookie sheet, or line with parchment paper.
- In a medium bowl, mix together dry ingredients.
- Using a pasty blender, cut in butter and add cream until the mixture resembles breadcrumbs.
- Add just enough water to create a firm dough. Be careful to handle only enough to mix. Overmixing can create a tough dough.
- Flour the dough and surface, then roll out dough to 1/16 or 1/8 in thickness. Prick the dough with a fork.
- Cut the dough into crackers: use cookie or biscuit cutters, or into squares with a knife or pastry wheel.
- Transfer to prepared cooking sheet, allowing about 2" in between.
- Bake about 45 minutes or until lightly browned and crisp.
- Remove from cookie sheet immediately and let cool on wire rack.
Step-by-Step
Preheat oven to 300°. Lightly flour cookie sheet or line with parchment paper. In a medium bowl, mix together dry ingredients. Using a pasty blender, cut in butter and add cream until the mixture resembles breadcrumbs. Add just enough water to create a firm dough. Be careful to handle only enough to mix. Overmixing can create a tough dough.
Flour the dough and surface, then roll out dough to 1/16 or 1/8 in thickness. Prick the dough with a fork. Cut the dough into crackers: use cookie or biscuit cutters, or into squares with a knife or pastry wheel.
Transfer to prepared cooking sheet, allowing about 2" in between. Bake about 45 minutes or until lightly browned and crisp. Remove from cookie sheet immediately and let cool on wire rack.
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Recipe from Rachel Allen - Irish Family Food
Pg. 250
We are not affiliated with this author or publisher in any way.
Published by Harper Collins
Onion Marmalade
Background
Onions grow wild in Ireland and have been cultivated in some form for over 5000 years throughout Europe. Its origins remain a mystery but the flavor onions lend to food is anything but a mystery. Onions have a long shelf life and can be grown in various climates and soils.
Recipe
Prior to refrigeration, vinegar helped preserve foods. This tasty recipe not only lasts long, but is also versatile. Great as a relish over toast or with crackers, add to sandwiches, top meats, or even add to stews. This recipe is from David Bowers Real Irish Food. Scroll down for more information
Prep: 15 min
Cook: 45 min
Total: 1 hr
Yeild: 2 Cups
INGREDIENTS
4 large yellow onions (thinly sliced)
1 cup sugar
2 cups apple cider vinegar
1/2 cup red wine vinegar
1T Salt
1t freshly ground pepper
1/4t ground cloves
TO MAKE:
- Combine all ingredients in a heavy bottomed sauce pan on medium heat.
- Bring to a boil, then reduce heat to the lowest setting
- Cook 45-60 minutes stirring occasionally.
- Continue to cook until onions are tender and the marmalade is thick.
Step-by-Step
Recipe from David Bowers - Real Irish Food
Pg. 300
We are not affiliated with this author or publisher in any way.
Published by Simon & Schuster
Soda Bread with Chive Butter & Smoked Salmon
Background
Salmon has been a staple food in Ireland since the first humans arrived. With most of the island covered by trees, humans first inhabited the coasts and then moved inland with the rivers. Salmon is included in Irish legends, most notably the Salmon of Knowledge where Finn Mac Cumhaill famously eats of its flesh and gains all the knowledge in the world. With round Celtic homes and thatching, the Irish would hang meat and fish to smoke from the fire that also heated the home. Most Irish smoked salmon is cold smoked and is less cooked then the salmon of the America's.
Recipe
Add chopped chives to a cube of softened butter and mix. Ideally let sit overnight so the flavors can meld well, but you can also serve right away. Thinly slice the soda bread. Optional - place in low oven for 15-20 minutes to become slightly crispy on the outside. Serve with smoked salmon.
Desserts
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Apple Cake
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Candied Ginger Cake
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Dark Sticky Gingerbread
Apple Cake
Background
Apples have been in Ireland for at least 3000 years. Remains, of the now named European crab apple, have been found in County Meath. Apples had such a value that cutting an apple tree down that Brehon law carried a punishment of between 3-5 cows. Known cultivation of apples was from at least the 7th century, where monks kept orchards both for food and for creating cider.
With no ovens until modern times, Irish apple cakes were steamed in pots beside an open fire. In this recipe we use an oven, but do so in an iron skillet as a tribute to older times.
Recipe
Irish apple cake is much less sweet than American's think of cake. There are so many variations. Some are heavy like bread, others light; some cooked in a deep plate, others in a cake pan. This recipe uses a cast iron pan to cook and is of heavy consistency, more like bread. We used whole wheat pastry flour. To make a lighter cake use white flour. The finished cake can be eaten warm with butter or with custard sauce which is tradition.
Prep: 25 min
Cook: 45-60 min
Total: 1:10 hrs - 1:25
Servings: 10
Oven: 350°
INGREDIENTS
3c plus 3 tbp all purpose flour, divided
1 tbsp. baking powder
3/4 tsp. salt
1/2 tsp. ginger
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. freshly ground nutmeg
1 c. granulated sugar
1/2 c. (1 stick) cold butter, cut into small cubes (or coconut oil)
3 large eggs
3/4 c. heavy cream
2 tsp. pure vanilla extract
1 1/2 lb. (~3 large) granny smith apples, thinly sliced into 1/4-inch pieces
3 tbsp. white sugar, for topping
CUSTARD SAUCE:
6 large egg yolks
6T-1/4 cup sugar (depends how sweet you like it)
1 1/2 cups of whole milk, half & half, or cream
pinch of salt
1 1/2 t vanilla
TO MAKE THE CAKE:
- Preheat oven to 350°. Butter and flour a 9” cast iron pan or butter a spring form pan and line the sides and bottom with parchment.
- In a medium bowl, whisk together 3 cups flour, baking powder, salt, spices, and sugar. Add cubed butter and incorporate with your hands or a pastry knife until the mixture is fine pebbles or like sand.
- Whisk eggs, heavy cream, and vanilla, then add to flour mixture.
- Coat sliced apples with remaining 3 tablespoons, then fold into batter.
- Transfer cake batter (it will be very thick) to prepared pan and press down with a spoon to even.
- Sprinkle with granulated sugar if desired.
- Bake until apples are very tender and a toothpick inserted into the center comes out clean, between 45-60 minutes.
- Let cool completely in the pan before removing.
- Serve warm with butter or add custard sauce
CUSTARD SAUCE:
- Combine the milk and pinch of salt in a medium sized saucepan and bring to just under a boil. Do not let boil or the mixture will cook the eggs in the next step.
- In medium size bowl, whisk together the egg yolks an sugar until smooth and well mixed (~3 min by hand)
- Slowly, add the hot milk to the eggs/sugar a little bit at a time whisking constantly.
- Pour the mixture back into the sauce pan and stir over medium heat. The custard will gradually thicken (~4 minutes). Consistency should be thick enough to coat the back of a spoon. This is a sauce vs a pudding so should be pourable.
- Remove from heat and stir in vanilla.
Step-by-Step
Preheat oven to 350°. Butter a 9” cast iron pan. In a medium bowl, whisk together 3 cups flour, baking powder, salt, spices, and sugar. Add cubed butter and cut until fine.
Add cut up apples into mixture and mix until apples are coated.
Mix together eggs, cream, and vanilla, then add to apple mixture.
Stir until just mixed and there is no dry left.
Move dough cast iron pan. Flatten with spoon. Sprinkle sugar over the top.
Bake for between 45-60 minutes until knife inserted in the middle comes out clean. Let cool before slicing.
CUSTARD SAUCE
In medium size bowl, whisk together the egg yolks an sugar until smooth and well mixed (~3 min by hand). Combine the milk and pinch of salt in a medium sized saucepan and bring to just under a boil.
Slowly, add the hot milk to the eggs/sugar a little bit at a time whisking constantly.
Pour the mixture back into the sauce pan and stir over medium heat. The custard will gradually thicken (~4 minutes). Consistency should be thick enough to coat the back of a spoon. Remove from heat and stir in vanilla.
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Candied Ginger Cake
Background
Ginger originated in ancient China, then India and to the rest of Asia. Spices were brought to Ireland by the Vikings in the 8th century and then again by the Normans. Ginger bread or ginger cake was a way to repel the Dullahan, an pre-Christian Irish legend who drew forth the souls of the dying. Being extremely expensive, ginger was a special treat only indulged in once or twice a year until modern times where it is readily available.
Recipe
This light recipe use pieces of ginger to add the spicy flavor.
Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 8
Oven: 350°
INGREDIENTS
1/2 cup softened butter (Kerrygold is the best!)
3/4 cup dark brown sugar
3 eggs
1 1/2 cups all purpose flour
1t baking soda
1t ground ginger
1/2 cup buttermilk
1 cup chopped stem ginger in syrup or candied ginger (medium diced)
TO MAKE:
- Preheat oven to 350°. Butter an 8 inch cake pan.
- Combine butter and sugar until fluffy, then beat in each egg one at a time.
- Sift the flour, baking soda, and ground ginger directly in the mixing bowl and mix until just combined.
- Pour in the buttermilk and mix on low until no streaks of flour remain.
- Fold in chopped ginger, then pour into prepared pan.
- Bake in oven on middle rack between 25-30 minutes. Cake is finished when the top is lightly golden and a toothpick inserted in the center comes out with a few crumbs. Be careful not to overcook.
- Optional: beat heavy cream to dollop on top.
Step-by-Step
Preheat oven to 350°. Butter an 8 inch cake pan. Combine butter and sugar until fluffy, then beat in each egg one at a time.
Sift the flour, baking soda, and ground ginger directly in the mixing bowl and mix until just combined. Pour in the buttermilk and mix on low until no streaks of flour remain.
Fold in chopped ginger.
Then pour into prepared pan.
Bake in oven on middle rack between 25-30 minutes. Cake is finished when the top is lightly golden and a toothpick inserted in the center comes out with a few crumbs. Be careful not to overcook. Cool on wire rack
Optional: beat heavy cream to dollop on top.
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Recipe from David Bowers - Real Irish Food
Pg. 216
We are not affiliated with this author or publisher in any way.
Published by Simon & Schuster
Dark Sticky Gingerbread
Background
Although molasses has been around for over 3000 years, it was only found in Ireland at the beginning of the 18th century when it was brought to Ireland from the America's. Prior to, treacle was found in Ireland, brought by the Normans, and used to treat poisons. Both are a by-product of the sugar-making process but molasses is cooked longer creating a more intense flavor and thicker consistency. Molasses gives this cake its deep dark color and ginger the rich spicy flavor. Ginger is native to Asia and was brought to Ireland both by the Vikings and the Normans.
Recipe
For the best flavor, be sure to use fresh freshly grated spices and let the cake's flavors meld for a day before devouring. This recipe is from Rachels Irish Family Food (see bleow).
Prep: 20 min
Cook: 55 min
Total: 1 hr 15 min
Servings: 8
Oven: 325°
INGREDIENTS - SYRUP & TOPPING
SYRUP
3oz white sugar
3oz water
1t finely grated fresh ginger
TOPPING (Optional)
1cup (just shy) confectioner sugar, sifted
Juice of 1/2 lemon
INGREDIENTS - CAKE
3T Butter
3oz corn syrup
2oz dark molasses
1C White flour
1/4c self-rising flour
1t baking soda
1t heaped ground ginger
1t fresh grated ginger
1t fresh grated nutmeg
1t fresh grated black pepper
3/4c white sugar
pinch of salt
1/2c milk
1 beaten egg
2oz crystalized ginger, finely chopped
TO MAKE:
- Preheat oven to 325°. Line a loaf pan with parchment paper.
- Heat butter, corn syrup and molasses in sauce pan on low until combined. Set aside
- Sift both flours, baking soda, spices and pepper into a large bowl. Stir in sugar and salt.
- Add milk and egg to dry ingredients, mix until smooth
- Gradually add the melted butter mixture, mix until well incorporated.
- Fold in chopped ginger.
- Pour into prepared loaf pan and bake for 50-55 minutes; should be firm to the touch and a toothpick inserted in the middle comes out clean.
- When loaf has baked for 40 minutes, make the syrup: Combine all ingredients in saucepan and simmer for 10 minutes.
- Remove loaf from oven and prick all over with a fine skewer.
- Pour the hot syrup over the loaf and set the loaf tin to cool completely on a wire rack.
- Optional: If making topping, mix confectioners sugar and lemon juice until smooth and desired thickness. Pour or spread over ginger loaf.
Step-by-Step
Preheat oven to 325°. Line loaf pan with parchment paper and set aside. Melt butter, molasses and corn syrup in a saucepan until combined. Set aside.
Sift both flours, baking soda, spices and pepper into a large bowl. Stir in sugar and salt. Add milk and egg to dry ingredients, mix until smooth
Gradually add the melted butter mixture, mix until well incorporated.
Fold in chopped ginger.
Pour into prepared loaf pan and bake for 50-55 minutes; should be firm to the touch and a toothpick inserted in the middle comes out clean.
When loaf has baked for 40 minutes, make the syrup: Combine all ingredients in saucepan and simmer for 10 minutes.
Remove loaf from oven and prick all over with a fine skewer.
Pour the hot syrup over the loaf and set the loaf tin to cool completely on a wire rack.
Optional: If making topping, mix confectioners sugar and lemon juice until smooth and desired thickness. Pour or spread over ginger loaf.
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Recipe from Rachel Allen - Irish Family Food
We are not affiliated with this author or publisher in any way.
Published by Harper Collins
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