Irish Recipies

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Comment by John McCann Sullivan on June 17, 2009 at 21:18

FROM THE NOTES OF MY MOTHERS GRANDMOTHER JOHANNA SULLIVAN IN RATHMORE COUNTY KERRY, IRL
"PINCHES AND BITS CONVERTED TO MODERN U.S. MEASUREMENTS."

4 CUPS SIFTED ALL PURPOSE FLOWER
1/4 CUP GRANULATED SUGAR
1 teaspoon SALT
1 teaspoon DOUBLE ACTING BAKING POWDER
2 tablespoons CARAWAY SEEDS
1/4 CUP OF BUTTER
2 CUPS RAISINS
1 1/3 CUPS BUTTERMILK
1 EGG, UNBEATEN
1 teaspoon BAKING SODA
1 EGG YOKE OR A LITTLE CREAM

HEAT OVEN TO 375 DEGREES, GREASE A 2 QUART CASSEROLE.
INTO A MIXING BOWL, SIFT FLOWER, ADD SUGAR, SALT & BAKING SODA
STIR IN THE CARAWAY SEEDS.
WITH A PASTRY BLENDER OR 2 KNIVES SCISSOR CUT THE BUTTER TILL
LIKE COARSE CORN MEAL.
STIR IN THE RAISINS.

IN A SECOND BOWL COMBINE THE BUTTERMILK, EGG & SODA AND
THEN STIR INTO THE FLOWER MIXTURE TILL JUST MOISTENED.
TURN THE DOUGH ONTO A LIGHTLY FLOWERED SURFACE AND
KNEED LIGHTLY TILL SMOOTH. SHAPE INTO A BALL, PLACE INTO
THE CASSEROLE DISH. WITH A SHARP KNIFE OR SCISSORS CUT
A 4 INCH CROSS 1/4 INCH DEEP IN THE TOP CENTER.
BRUSH THE TOP WIT BEATEN YOKE OR CREAM.
BAKE FOR 1 HOUR 10 MINUTES OR TILL DONE (TEST CENTER OF
CROSS WITH A TOOTHPICK. LET COOL BEFORE SLICING.

Comment by Roxie Blair on March 5, 2009 at 4:48

Does anyone have a good recipe for an Irish chicken dish...I found one using Guinness and seasonings...baking the chicken..somewhat like "beercan chicken" but would like others. Thanks

Comment by Alexandre Boulet on January 1, 2009 at 2:38

Hi i have discovered a irish recipe program on RTE :)
you have the recipe and video about the recipe it fun

have yourself a look http://www.rte.ie/tv/trishdeseine/

Comment by Brendan O'Neill on December 1, 2008 at 4:41

IRISH SODA BREAD

4 cups sifted flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon backing soda
1/4 cup softened butter (cut butter in)
1 1/4 cups boiled seedless golden raisins (bring to boil)
1 1/3 cups buttermilk; can use a little more of dough is too stiff
1 egg
2 Tablespoons caraway seeds

Preheat oven to 375
Grease and flour pan

Mix dry ingredients together.
Cut n butter
Stir in egg and raisins
Stir in buttermilk
Kneed together with hands and shape into round loaf
Cut deep cross on top
Bake for 40 minutes

Make it round and high it spreads out and flattens as in cooks

This recipe is from my Irish grandmother, Catherine Rooney, who was from county Leitrim. She immigrated to the USA in 1904 with $5 in her pocket book at the age of 17. She sailed here on the S S Columbia from Derry (Londonderry) Whenever I make this I have to make it in secret or all my children will gobble it all up! :)

Comment by Roberta Chuere on November 16, 2008 at 21:53

I love cooking . Can I join in????...even not knowing any Irish recipe to share? Maybe I can exchange with Brazilian recipe.

Comment by Colleen Chandler on August 28, 2008 at 18:27

I make this at Christmastime. It’s a bit labor intensive, but it’s worth it.

Irish Cream Fudge

2 packages ( each package should be 12 ounces each) of milk chocolate chips
1 (12 ounces) package semisweet chocolate chips
2 jars of marshmallow cream, 7 ounces each
2 teaspoons of vanilla extract
2/3 cups of Irish Cream liqueur
2 cups of chopped nuts - optional
4 1/2 cups of granulated sugar
1 12 ounce can of evaporated milk
1/2 pound of butter

In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons
of vanilla extract, the Irish Cream, and nuts if you are adding them. Set this mixture aside.

Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine.

In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium
heat and cook slowly, stirring constantly for about 10 minutes.

Pour the milk mixture into the very large bowl holding the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand
and NOT use any kind of mixer.

Pour the fudge into the prepared pan and chill until set.

Comment by Rhea Moonoak LaFaye on August 18, 2008 at 1:11

looking forward to cooking together

Comment by Arco McBride on April 20, 2008 at 21:25

Scones
1 lb. flour
2 oz. butter
1 level tsp. bicarbonate of soda
1 tsp. cream of tartar
1/2 tsp. salt
1/4 pt. buttermilk or sour milk
1 egg
milk or egg for glazing

Sift together flour , soda , cream of tartar and salt.
Rub in the butter
Make a well in the centre and add egg and milk beaten together.
Mix very lightly.
turn on to a floured board and gently roll to half an inch thickness.
Cut into triangles 1-2 inch wide.
Place on a floured backing tray.
Glaze with milk or beaten egg and bake at 450 F gas mark 8 for 15 min.
Add 1 tablespoon sugar and 4 oz. dried fruit to mix after rubbing in the butter , for sweet scones.

Soda bread.
12 oz. plain flour
1/2 tsp. salt.
1/2 tsp. bread soda (bicarb.)
1/2 tsp. cream of tartar.
1/2 pt. buttermilk

Mix dry ingredients together and sieve twice - to incorporate plenty of air.
Make a well in the centre of the flour and add enough buttermilk to get an easy to handle , soft but not wet , dough.
Knead very lightly , form into a round and mark with a cross.
Bake in a hot oven 450 F , gas mark 8 , for 20 min.
The mark of the cross on the cake of bread is said to have been the Sign of the Cross and was to bring blessing of Father , Son and the Holy Spirit onto the bread so that none would be waisted.
This bread was made when butter was scarce , as it is complete in itself.

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