Irish Recipies

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Comment by Mary Gilmour on September 11, 2011 at 13:23

From allrecipes.com Diana's Guinness Chocolate Cake with Guinness Chocolate Icing

Rated: Submitted By: ScandoGirl Photo By: Blondeprincess Prep Time: 45 Minutes Cook Time: 50 Minutes Ready In: 2 Hours 35 Minutes Servings: 10

"Chocolate cake and rich chocolate icing are both flavored with Irish stout beer in this sumptuous layer cake. Why wait till St. Patrick's Day? Enjoy it anytime, from a special birthday to Father's Day."

Ingredients:

1 tablespoon unsweetened cocoa powder 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup Irish stout beer (such as Guinness ®) 1 1/4 cups unsalted butter 4 ounces dark chocolate, chopped 2 cups superfine white sugar 2 eggs 1/2 cup creme fraiche

1/2 cup unsalted butter 4 ounces dark chocolate, chopped 5 tablespoons Irish stout beer (such as Guinness®) 4 ounces cream cheese, softened 1/3 cup unsweetened cocoa powder 1 teaspoon vanilla extract 2 1/2 cups confectioners' sugar, or more as needed

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch cake pans, and dust with 1 tablespoon cocoa.
2.	In a heavy saucepan over low heat, heat 1 cup of stout beer, 1 1/4 cup of unsalted butter, 4 ounces of dark chocolate, and the superfine sugar just until the butter and chocolate have melted; stir to blend mixture, and cool slightly.
3.	Beat the eggs and creme fraiche together in a large mixing bowl; gradually stir in the flour and baking soda. Add the melted chocolate mixture in small additions, stirring to blend. Pour half the batter into each prepared cake pan.
4.	Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.
5.	To make the icing, place 1/2 cup of unsalted butter, 4 ounces of dark chocolate, and 5 tablespoons of stout beer in a heavy saucepan over low heat, and cook, stirring, just until the chocolate has melted; stir to blend mixture. Remove from heat, and cool slightly
6.	In a mixing bowl, blend the cream cheese, 1/3 cup of cocoa powder, and vanilla extract until smooth; gradually beat in confectioners' sugar to desired consistency, adding more if a stiffer icing is preferred.
7.	Place a cake on a serving plate, and smooth about one third of the frosting over the cake top. Place the second cake onto the frosted layer, and spread remaining two thirds of the frosting over the top and sides of the cake.

Comment by Daithi Locha on September 1, 2011 at 20:26

Coddle

Ingredients

• Pork sausages -- 1 pound
• Thick-sliced bacon, chopped into cubes -- 1/2 pound
• Stock or water -- 2 cups
• Potatoes, peeled and sliced into 1/2-inch thick rounds -- 2 pounds
• Onions, thinly sliced -- 2
• Salt and pepper -- to season
• Chopped fresh parsley -- 2 tablespoons

Method

1. Add the sausages, bacon and stock or water to a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove the meat to a bowl and reserve the broth.
2. Spread one-third of the potatoes on the bottom of a stovetop casserole dish or a large saucepan. Add a layer of half the onions and sprinkle with a little salt and pepper. Cut the sausages in 3 or 4 pieces and spread a layer of half the sausages and bacon over the onions. Follow by another layer of potatoes, onions, sausages and bacon and finally a top layer of potatoes. Season with salt and pepper and pour over the reserved broth.
3. Set over low heat, cover and simmer for about an hour.
4. Garnish with the chopped parsley and serve with a green vegetable, a slice of bread to mop up the gravy and a pint of stout.

Variations

• A little cream is sometimes added along with the broth.
• Substitute chopped ham for the bacon if you like.
• Sliced carrots can be added to this dish if you like. Sprinkle with chopped parsley for a little extra color and flavor.
• Dublin coddle can also be baked, covered, in a 350°F oven. Remove the cover for the last 15-20 minutes to lightly brown the top.

Comment by Alexandre Boulet on September 26, 2009 at 17:51

i love that look and taste show :)

Comment by Daithi Locha on August 1, 2009 at 12:13

Anyone making any of the recipies below is more than welcome to add a video for all to see. Give it a go!

Comment by Sam Thompson on August 1, 2009 at 8:07

Barmbrack

Ingredients

1 teaspoon sugar
1 teaspoon yeast
Quarter pint of milk
2 ounces castor sugar
8 ounces flour
1 teaspoon mixed spice
3 table spoons butter
1 beaten egg
6 ounces – currants, sultanas, raisins, candied peel
1 decent pinch of salt

Method
Cream yeast, sugar and froth up in lukewarm milk
Sieve castor sugar, salt, flour and mixed spice and rub into butter
Make well in mix and add yeast froth and beaten egg
Knead in fruit
Place in a warm bowl – cover and set in a warm place for one hour until mix rises
When double in size knead lightly and place in 7 inch loaf tin.
Place in oven and cook at 180oC

enjoy.

Comment by Richard LaVelle on July 29, 2009 at 21:50

Brilliant John...!!!

Comment by Siusan O'Rourke & Zig Zeitler on July 14, 2009 at 21:57

You have some wonderful recipes here John..and you can be certain I will be trying them in short time!
Stay well and Thankyou for Sharing
Siusan

Comment by John McCann Sullivan on June 17, 2009 at 21:33

Homemade Chicken Noodle Soup

1 (3 1/2-pound) whole chicken
3 quart(s) low-sodium chicken broth
6 carrots, peeled
4 stalk(s) celery, ends trimmed
3 medium onions, peeled
5 black peppercorns
1 clove(s) garlic, crushed
10 sprig(s) parsley
2 sprig(s) thyme
1 bay leaf
2 tablespoon(s) unsalted butter
4 leeks, tops and root ends removed
1 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
3 cup(s) (5 ounces) medium egg noodles

Comment by John McCann Sullivan on June 17, 2009 at 21:26

HOME MADE IRISH CREAM

1 CAN (13 OZ) CONDENSED MILK
2 TBS HERSHEY CHOCOLATE SYRUP
2 TSP VANILLA FLAVOR
2 TSP ALMOND FLAVOR
4 EGG WHITES
6 - 8 OZ. WHISKEY, "IRISH OF COURSE"

PUT IN A BLENDER - MIX. POUR IN BOTTLE AND KEEP REFRIGERATED

Comment by John McCann Sullivan on June 17, 2009 at 21:25

Bailey's Irish Cream Fudge RECIPE FROM DIANNE'S KITCHEN


This is an "adults only" fudge.

4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars Marshmallow creme
2 teaspoons vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts

Follow directions EXACTLY.

Set chocolate chips, Marshmallow creme, vanilla extract, Bailey's and nuts in a very large bowl. Set aside for later.

Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer. Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.

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