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Subject: Irish FAQ: Cuisine (Recipes) [7/10]
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Archive-name: cultures/irish-faq/part07
Last-modified: 13 Dec 98
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Part seven of ten.


Frequently Asked Questions on soc.culture.irish with answers.
Send corrections, suggestions, additions, and other feedback
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Cuisine (Recipes)

1) Corned Beef & Cabbage
2) Colcannon
3) Irish Soda Bread
4) Shortbread
5) Boxty
6) Potato Cakes
7) Coddle
8) Hot Ginger & Lemon
9) Other sources


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Subject: 1) Corned Beef & Cabbage
    From: Stephanie de Silva


    1 3/4 lbs onions
    2 1/2 lbs carrots
    6 lb corned beef brisket or round, spiced or unspiced
    1 cup malt vinegar
    6 oz Irish stout
    1 tablespoon mustard seed
    1 tablespoon coriander seed
    1/2 tablespoon black peppercorns
    1/2 tablespoon dill seed
    1/2 tablespoon whole allspice
    2 bay leaves
    3 lb cabbage, rinsed
    2 1/2 lb small red potatoes
    1/2 cup coarse grain mustard
    1/2 cup dijon mustard

    To serve 12, use a 14 to 20 quart pan.

    Coarsely chop enough onions and carrots to make 1 cup each.  In
    pan, place onions and carrots, corned beef with any liquid,
    vinegar, stout, mustard seed, coriander, peppercorns, dill,
    allspice and bay leaves.  Add water to barely cover beef.  Cover
    pan and bring to a boil over high heat.  Simmer until meat is
    tender when pierced, 2 1/2 to 3 hours.

    Meanwhile, cut remaining onions into wedges.  Cut remaining
    carrots into 2-inch lengths; halve them lengthwise if large.
    Cut cabbages in half through cores, then into wedges.  Scrub
    potatoes.

    Add onions, carrots and potatoes to tender corned beef, place
    cabbage on top.  Cover and return to simmering over high heat;
    reduce heat and simmer until cabbage is tender when pierced, 15
    to 20 minutes.

    With a slotted spoon scoop out vegetables onto warm serving
    dishes.  Using tongs and a slotted spoon, remove beef to a
    cutting board; cut off and discard fat, slice meat across the
    grain and place on warm platters.  Serve meat and vegetables
    with coarse-grain and dijon mustards.



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Subject: 2) Colcannon

    From: Stephanie de Silva

    4 lb russet potatoes
    1 lb cabbage, cute into fine shreds
    1/2 cup butter
    1 1/4 cup milk
    1 cup sliced green onions
    salt and pepper

    To serve 12, you'll need a 5 to 6 quart pan.  Peel potatoes;
    rinse.  Drain; cute into 2 inch pieces.  Place potatoes in pan;
    cover with water.  Bring to a boil, covered, over high heat.
    Reduce heat; simmer until tender when pierced, about 15 minutes.

    Drain; mash, part at a time, in a heavy-duty mixer or by hand in
    a large bowl.  As mashed, transfer to a very large bowl; cover.

    Place cabbage and butter in pan sued for potatoes.  Cover; steam
    cabbage over medium-high heat until well wilted, stirring often.
    Meanwhile, stir milk and onions often in a 3 to 4 quart pan over
    medium heat until simmering.  Stir milk mixture into potatoes
    until smooth, stir in cabbage.  Season with salt and pepper.

    From: Chuck Narad

    8 large potatoes, peeled and cubed
    1/2 head of cabbage
    1 bunch scallions (green onions), chopped
    milk
    butter
    dill (dried, or fresh chopped)
    fresh ground black pepper

    Shred the cabbage.  Sautee it with a little butter, then reduce
    heat and cover; let it steam.  When it is almost limp, add the
    scallions.  (I'd probably add some garlic and an onion if I made
    this).

    Meanwhile, boil, drain, mash the potatoes, add some milk and a
    little butter.  Add the cabbage mixture, and stir in the dill
    and pepper.



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Subject: 3) Irish Soda Bread

    From: Stephanie de Silva

    3 cups all-purpose flour
    3 tablespoons sugar
    1 teaspoon baking soda
    3/4 teaspoon salt
    9 tablespoons butter
    1 tablespoon caraway seed
    1/2 cup golden raisins (optional!)
    1/3 cup dried currants (optional!)
    1 cup buttermilk for dough
    1 1/2 tablespoons buttermilk for brushing

    In a large bowl, combine flour, sugar, soda and salt.  Cut in
    butter with a pastry blender or rub with fingers until fine
    crumbs form.  Mix in caraway, raisins and currants; add
    buttermilk for dough.  Stir until evenly moistened.

    Gather dough into a ball and knead about 16 turns on a lightly
    floured board.  Pat into a smooth ball, then into a falt 1 inch
    thick round. Place on a greased 12 by 15 inch baking sheet.

    Slash an X about 1/4 inch deep completely across each round;
    brush with remaining buttermilk.  Bake in a 375F oven until deep
    golden, 30 to 35 minutes.  Serve warm or cool.  Cut into wedges.

    Note: if you cannot obtain buttermilk, you can use a mixture of
    "natural" yogurt and home-made sour milk (add some drops of
    lemon juice to milk and leave it for 15 minutes).



------------------------------

Subject: 4) Shortbread

    From: Stephanie de Silva

    Elaine's Shortbread

    1 cup softened butter
    1/2 cup + 1 tablespoon sugar
    1 1/2 cups all-purpose flour
    1/2 cup white rice flour (or more all-purpose)

    In a large mixing bowl, beat butter with the larger amount of
    sugar until smooth.

    Gradually add all-purpose and rice flours until well combined.
    Spread in a 9 by 13 inch baking dish.  Bake in a 275F oven until
    pale golden, 55 to 65 minutes.  Place on racks and let cool for
    10 minutes.  Sprinkle lightly with sugar, then cut into 24 bars.
    Let cool completely.  Serve.


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Subject: 5) Boxty

    From Deirdre Barr

    Here's the recipe for boxty, as per the Monica Sheridan cookbook.

    2 Large raw potatoes
    1 teaspoon baking-soda
    2 cups of mashed potatoes
    2 tablespoons flour (approx)
    1 teaspoon salt.

    Grate the raw potatoes & squeeze out the liquid.  Add to the
    mashed potatoes & add salt.  Mix the soda with the flour and add
    to the potatoes.  Roll out on a floured board to a circle of a
    1/2" thickness.  Cut in 4 quarters & put on an ungreased
    griddle. Cook on a gentle heat for 30 to 40 minutes, turning the
    bread at half-time.  The farls or quarters, should be well
    browned on both sides.  Serves 4 You may add a teaspoon of
    caraway seeds, if you like.



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Subject: 6) Potato Cakes


    From Deirdre Barr

    Potato Cakes (1)

    2 tablespoons butter
    1 cup flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    3 cups freshly mashed potatoes.

    Rub the butter into the flour.  Add the baking powder and salt
    and mix well.  Add the potatoes and bind all together with your
    hand.  Roll out to quarter-inch thickness on a well floured
    board with a well-floured rolling pin.  Cut in squares or stamp
    out with a cutter. Bake on an ungreased griddle until brown on
    both sides.  Serve hot with running butter.  Yields 12 cakes.
    (Cold potato cakes are often fried with the breakfast bacon)


    Potato Cakes (2)

    1 tablespoon flour
    1/2 teaspoon salt
    2 cups freshly mashed potatoes
    2 teaspoons bacon drippings for the griddle.

    Sprinkle the salted flour over the potatoes and knead lightly
    together.  Roll out on a floured board to quarter-inch
    thickness.  Cut in quarters or stamp out into rounds.  Put on a
    greased griddle and cook on an even heat until both sides are
    well browned.  When cooked, butter generously and eat at once.
    Yields 6-8 cakes. Major heart attack food but extremely tasty.


------------------------------

Subject: 7) Coddle

    1 lb (450g) Bacon bits (Rashers)
    1 lb (450g) Pork Sausages
    3 Large Onions
    2 lb (900g) Potatoes
    Pepper & Salt
    Handful of Freshly Chopped Parsley (4 tbs 4 x 15ml approx)

    Peel the potatoes and cut them in half if they are large.
    Peel and slice the onions.

    Place the Onions in an ovenproof dish.  Add a pinch of pepper and
    parsley.

    Remove any excess fat from the bacon.  Place the bacon on
    top of the layer of onions, add a small touch of pepper
    and parsley.  Place the potatoes on top of the bacon, add a
    small touch of salt, pepper and parsley.  Place the sausages
    on top of the potatoes.   Add just enough water to cover
    the ingredients.

    Cover the dish, cook in a low oven, (120░C), (250░F), Gas Mark 1
    for two hours

    Serving Suggestion: Serve with Brown bread or Soda Bread


------------------------------

Subject: 8) Hot Ginger & Lemon
    From: K.E. Dennis

    You need a teapot & strainer, as well as:

    1 fresh ginger root,
    2 Tbs. of freshly-squeezed lemon juice,
    1 Tbs. of honey,
    2 cups of boiling water,
    & of course, a measure of Jameson's finest.  Bushmill's will do
    in a pinch.
    (&, a friend insists, 1-3 fresh clove sprigs)

    You grate the gingerroot - no need to peel, tho I prefer the
    results  - until you have 2 heaping tablespoons.  Put the
    ginger shreds in the pot, & pour the boiling water over it;
    cover, & let it steep for 5-10 mins.

    Pour the whiskey & honey into a mug, then cover w/ the ginger
    infusion, straining out the ginger shreds.  Add the honey
    (& the cloves if you agree w/ my friend).  Drink while it's
    still hot.

    Repeat as needed, or until you no longer have an excuse....


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Subject: 9) Other sources

    More recipes can be found at

    http://www.ncf.carleton.ca/~dc920/HomePage.foodal.html

    http://www.hylit.com/info/Recipes/Irish.html

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End of Irish FAQ part 7
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