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Irish Recipies

Looking to share! What is your favourite? What have you got...what do you need?

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

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

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

Oaten Bread

St. Brigids Oaten Bread from Ireland

By Annacia on Food.Com on March 03, 2007


    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


  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).
Comment by Mary Beasley on October 1, 2011 at 21:00

Oxtail Soup from - 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


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

Guiness Battered FIsh & Chips from the Guiness website.


Crispy GUINNESS® Battered Cod Fillet


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.


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 Beasley on September 11, 2011 at 13:26


From ~ how I love a good Irish breakfast!

Ferg's Ulster Fry-up
recipe image
Rated: rating
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!"
2 thick slices Irish bacon
2 sausages
1 soda bread farl, sliced in half
2 potato bread farls
1 tablespoon vegetable oil, or as needed
2 slices black pudding
1 tomato, halved
2 eggs
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.
Comment by Mary Beasley on September 11, 2011 at 13:23
Diana's Guinness Chocolate Cake with Guinness Chocolate Icing
recipe image
Rated: rating
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."
1 tablespoon unsweetened cocoa
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
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
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



  • 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


  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.


  • 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 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


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

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

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

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