Irish Sweet Potato Bake
Ingredients :
8 c. sweet potatoes, peeled and sliced very thin
6 tbsp. butter
1/2 c. flour
2 c. heavy cream
1 c. milk
1/2 c. brown sugar
Oven 350F
Preparation :
Place potatoes in 3-4 quart casserole. In saucepan, melt butter, stir in brown sugar until dissolved.
Stir in flour, then gradually add cream and milk. Bring to a boil over medium heat until thickened. Pour
sauce over potatoes. Place casserole on a cookie sheet and cook covered at 350F for 1 hour. Remove cover
and cook for another 30 minutes. Remove from oven. Yield: 12 servings
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Tangy Shredded Beets
Ingredients :
2 tsp. cornstarch
1/4 tsp. salt
1/2 tsp. grated orange peel
dash pepper
dash allspice
1 can (16 oz.) whole baby beets, drained, reserving 1/3 cup liquid
2 tbsp. cider vinegar
1 tbsp. orange juice
Preparation :
Shred the beets in a food processor; set aside. Combine cornstarch, salt, orange peel, pepper and
allspice in medium sauce pan. Whisk in beet liquid, vinegar and orange juice. Cook on medium heat until
thickened, stirring constantly. Add beets and continue cooking until beets are thoroughly heated. Yield:
4 servings
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Irish Apple Mash
Ingredients :
1 lbs Cooking apples
2 lbs Potatoes
1 tbsp Sugar
2 oz Butter or margarine
Preparation :
1 Peel potatoes.
2 Cook in salted boiling water.
3 Peel, core, and slice apples.
4 Place in saucepan with 1 tablespoon of water and the sugar.
5 Cook until soft.
6 When potatoes are cooked, drain and wash thoroughly.
7 Beat in the apples and butter.
8 This mash goes well with salmon or bacon.
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| Baked parsnips Irish style |
Categories: Irish Vegetables
Ingredients :
2 ½ pounds Parsnips
2 ounce Butter or bacon fat
3 tablespoon Stock
1 x Salt and pepper
1 x Pinch nutmeg |
| Preparation : |
Peel parsnips, quarter, and remove any woody core.
Parboil for 15 minutes. Place in an ovenproof dish.
Add stock and sprinkle with salt, pepper and nutmeg.
Dot with butter and bake for 30 minutes on a low shelf in a moderate
oven.
(You can bake parsnips in the same oven as the main meat dish, whose
cooking temperature governs that of the parsnips.)
8 servings
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| Irish-Style Boiled Ham and Cabbage |
Ingredients :
1 medium head cabbage
5 cloves garlic
2 medium onions
6 carrots
2 whole bay leaves
1 tablespoon [15 mL] whole peppercorns
5 medium potatoes
2 cubes beef or chicken broth concentrate [optional]
1 [3-pound / 1.4-kg] ham
Water |
| Preparation : |
Rinse and cut cabbage into 8 wedges.
Transfer cabbage into large soup kettle along with whole peeled garlic
cloves, peeled and quartered onions and peeled carrots already cut in
thirds.
Just cover vegetables with water; add bay leaves and peppercorns to soup
kettle.
Bring to boil, lower heat to low and allow to simmer for 1 hour.
Then peel and quarter potatoes.
Add to vegetables along with ocubes beef or chicken broth concentratep
if desired.
Simmer for 30 minutes more before adding ham, already cut into tiny
strips or thick slices.
Simmer for 10 minutes before serving ham and vegetables, coated with
broth or not.
Servings: 4 to 5
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| Boxty - Irish Potato Cakes Recipe |
Ingredients :
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 tsp baking powder
2 tsp salt
2 eggs, lightly beaten
1/4 cup (about) milk to mix
Butter or oil for frying
Sugar or Sweetner (to taste) |
| Preparation : |
Place the grated raw potatoes in a clean cloth and twist to remove
excess moisture.
Whisk together flour, salt, and baking powder.
Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add
enough mix to make a batter.
Heat a heavy skillet over medium heat and add butter or oil. Drop potato
batter by the tablespoon into the hot pan. Brown on both sides (about 4
minutes per side). Butter each boxty and serve hot with or without
sugar.
Yield: 4 servings
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| Irish Red Cabbage and Orchard Apples Recipe |
A very delicious tart and tangy side dish to replace the standard boiled
green cabbage.
Serves 4 to 6 healthy appetites.
Ingredients :
1 Full head of fresh garden picked, red cabbage, cored and shredded.
2 Tablespoons apple cider vinegar.
5 Tablespoons granulated sugar. (Adjust to taste).
1/8 teaspoon cinnamon.
1/8 teaspoon ground cloves.
1 teaspoon Sea salt.
Freshly ground mixed colored peppercorns to taste.
1/2 cup of fresh spring or tap water.
3/4 pound fresh orchard picked McIntosh apples, washed, peeled, cored, and
quartered. (See Apple data below.)
1 each fresh orchard picked Red Delicious apple, washed, peeled, cored, and
quartered. (See Apple data below.) |
| Preparation : |
In a large, deep "non-aluminum" heavy skillet or seasoned cast iron
Dutch oven, combine the shredded cabbage, apple cider vinegar, cinnamon,
cloves, sugar, sea salt, and fresh water. Bring to a gentle boil.
Place the quartered apples over the shredded red cabbage, cover the
skillet, and cook this mixture gently for about 30 minutes, or until the
red cabbage is tender and the apples have turned very soft into a pulp.
After cooking 20 minutes, partially uncover the skillet, so most of the
cooking liquid evaporates.
Stir the delicious and tangy mixture, adjust the taste with seasoning.
Add more salt and freshly ground pepper as per taste.
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Caution : DO NOT use any aluminum cooking
pots or pans for this recipe |
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