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Comment by Mary Gilmour on February 24, 2013 at 12:52

Ulster Fry Up

Don't know if I posted this previously. :)  Enjoy!

Comment by Daithi Locha on November 13, 2012 at 19:12

Comment by Marlene on November 7, 2012 at 16:08

I can cook wildly well and good! I'm so excited to see this group and look! I can't figure out what recipe to add first?! Um, how do I add them? What other recipes do people want? Seriously, I'm newly back to LI and I don't know how to add a recipe to this group. Thanks and Love everyone!

Comment by Mary Gilmour on March 3, 2012 at 13:08

Beef & Guinness Pie ~ from closetcooking.com

Comment by Nathalie ANTIC on February 27, 2012 at 9:12

miam miam, that guinness beef recipe is simple and delicious, each time i cook it, it's getting better and better. Last time, 1 kilo an a half meat and 4 adults later, pffff....all diseapeared!!! The magic of Ireland, even in the plate!!!!

Comment by Murph on January 6, 2012 at 16:32

I just made some Wine/Brandy.... Only took 45 days.

Comment by Mary Gilmour on October 12, 2011 at 1:00

Oaten Bread

St. Brigids Oaten Bread from Ireland

By Annacia on Food.Com on March 03, 2007

Ingredients

1.  
   1. 3/4 cup flour
   2. 1 tablespoon sugar
   3. 3/4 teaspoon baking powder
   4. 1/4 teaspoon baking soda
   5. 1/4 teaspoon salt
   6. 3 tablespoons butter, in small pieces
   7. 3/4 cup uncooked oatmeal ( old fashioned)
   8. 1 eggs
   9. 1/2 cup buttermilk

Directions

1. Heat oven to 425 degrees.
2. Grease baking sheet.
3. Combine flour, sugar, baking powder, baking soda and salt in bowl and mix.
4. Add butter bits and cut in with knife until mixture is crumbly.
5. Add oats and toss to combine.
6. In other bowl beat egg with buttermilk.
7. Make a well in the dry ingredients.
8. Pour in the egg mixture and mix with a fork until crumbs hold together.
9. Make dough into ball and transfer to floured surface.
10. Knead 20-25 times.
11. Add flour if sticky.
12. Pat dough into 8-inch round and transfer to baking sheet.
13. Score a deep cross into the bread but do not cut it through.
14. Bake 23-28 minutes till brown and a tester comes out clean (may take less time, so keep an eye on it).

© 2011 Scripps Networks, LLC. All Rights Reserved.

Comment by Mary Gilmour on October 1, 2011 at 21:00

Oxtail Soup from FoodIreland.com - my all time favourite!   Irish Oxtail Soup Traditional Irish Soup 1 small oxtail 3 Medium Carrots 3 Medium Onions 3 sticks of celery 1 small turnip Saxa White Pepper 1 L Stock 1 spring of thyme 1 tsp chopped parsley 1oz corn flour Cut oxtail in to small joints, rinse, put in pot with cold water and boil. Peel, clean and chop the vegetables. When oxtail has boiled, drain water, add stock, vegetables, pepper, thyme and parsley. Bring to boil, cover and simmer for 3 hours until meat falls off bones. Remove meat and vegetables and serve them as a main course. Cool soup and scrape off layer of fat that will form. Pour chilled soup in pan, mix corn flour in a cup with a little cold stock. Gently heat pan, add mixture from cup, stir until thickens. Ready to serve ! Serves 6 © FoodIreland.com

Comment by Mary Gilmour on October 1, 2011 at 20:44

Guiness Battered FIsh & Chips from the Guiness website.

 

Crispy GUINNESS® Battered Cod Fillet

Ingredients

Serves 3

• 3 fresh fillets of cod
• For the batter:
• ½ can of GUINNESS® Draught
• 1 ½ cups of flour
• ¼ cup of baking powder
• Teaspoon of salt
• ¼ teaspoon of pepper

One taste of this and you'll understand why customers at GUINNESS® STOREHOUSE® are hooked. GUINNESS® and fish were made for each other. And it doesn't get any better than fresh fish in this crispy beer batter.

Pour the GUINNESS® into a large bowl and add the flour, baking powder, salt and pepper. Then whisk until it is light and frothy. Let the batter sit for 15 minutes - remember good things come to those who wait! Meanwhile, heat a deep fryer to 180° C. When the batter is ready, dust the fish with flour and coat evenly with batter. Fry for 5 - 6 minutes turning once halfway. Then serve with chunky chips, salad and a cool GUINNESS®. Get your batter ready and then knock it up for the lads at half time.

Tip

To stop your batter sticking to the wire mesh of your deep fat fryer, simply take the mesh out and use a slotted spoon to lift your fish instead. Genius.

 

Comment by Mary Gilmour on September 11, 2011 at 13:26

 

From allrecipes.com ~ how I love a good Irish breakfast!

Ferg's Ulster Fry-up

Rated: Submitted By: Ita Photo By: Allrecipes Prep Time: 5 Minutes Cook Time: 25 Minutes Ready In: 30 Minutes Servings: 2

"In the North of Ireland, locals treat themselves to this enormous breakfast on the weekends. The fried breads make it unique. Soda bread and potato farls are cooked in reserved bacon fat making them golden and crispy. Served alongside Irish bacon, sausage, black pudding, tomato and egg - you won't need to eat again for the rest of the day!"

Ingredients:

2 thick slices Irish bacon 2 sausages 1 soda bread farl, sliced in half horizontally 2 potato bread farls

1 tablespoon vegetable oil, or as needed 2 slices black pudding 1 tomato, halved 2 eggs

Directions:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	In a large non-stick skillet over medium heat, cook the bacon and sausages, until they are browned. Reserving the fat in the pan, transfer to a heat resistant dish. Keep warm in the oven.
3.	Fry both sides of the potato and soda farls in the reserved fat for a few minutes, or until they are golden and crispy. Meanwhile, heat oil in smaller skillet over medium heat and cook black pudding slices and tomato halves. Transfer everything to the dish in the oven to keep warm.
4.	Crack eggs into the pan with any residual bacon grease, adding more oil to the skillet if necessary. Fry until egg whites are set but yolks are still runny, or to your liking. Divide everything onto 2 separate plates and serve immediately.

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