Please give me your easy Irish recipes!?

Question

I would really like to make my husband (O'Donnell) some traditional Irish food! But I think I should start out with a few easy ones! Thanks alot.

Answer 1

Okay,Im Irish haha (no really,Im Irish and in Cork)

So a real Irish dinner would be something like bacon,cabbage/carrots/parsnip and potatoes. (Boil the bacon,potatoes and cabbage in the one pot,altogether)

Also,if you were to make a breakfast,do a full Irish (its kinda unhealthy,but youd have to fry it) That'd be two suasages,two rashers,a fried egg,toast,tomatoe and orange juice:)

Anything really with spuds (potatoes,such a sterotype) but they are easy to make:):)

Answer 2

BELFAST WHEATEN BREAD





Ingredients



* 1 cup bread flour

* 2 3/4 cups whole wheat flour

* 1 1/4 teaspoons salt

* 1 1/4 teaspoons baking soda

* 2 teaspoons white sugar

* 1/4 cup margarine

* 2 cups buttermilk

* 1/4 cup vegetable oil

* 1 tablespoon buttermilk

* 1 teaspoon white sugar



Directions



1. Preheat oven to 400 degrees F (200 degrees C). Prepare a shallow baking pan with cooking spray.

2. Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the margarine into the flour mixture until pieces are nearly indistinguishable. Make a well in the centre of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.

3. Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.

4. Allow loaf to cool on a wire rack before slicing.

Answer 3

Ballymaloe Irish Stew

Serves 4-6



1.35-1.5kg or 2 x 1/2 lb lamb chops (cutlets or gigot), not less than 2.5cm/1in thick

6 carrots, cut into large chunks

6 onions, cut into quarters (through the root)

750-900ml or 1.25 - 1.5 pints lamb or chicken stock (or water)

8-12 potatoes (more if you like!)

1 fresh thyme sprig

1 tbsp softened butter (optional)

1 tbsp plain flour (optional)

1 tbsp chopped fresh parsley

1 tbsp snipped fresh chives

salt and freshly ground black pepper



Preheat the oven to 180C/350F/Gas 4 (optional). Cut any large chops in half and trim off all the excess fat, then render down the fat over a gentle heat in a heavy-based frying pan. Discard the rendered down pieces. Toss the chops into the pan and cook until lightly browned, turning occasionally. Transfer to a plate, then quickly toss the onions into the fat and then the carrots. Build the lamb, carrots and onions up in layers in a large casserole dish, seasoning each layer as you go. De-glaze the pan with stock and pour into the casserole. Lay the potatoes on top, so they can steam while the stew cooks. Season, then add the thyme and bring to the boil on top of the stove. Cover with a damp paper lid and then cover with the lid of the casserole. Transfer to the oven or allow to simmer on top of the stove for 1 - 1 1/2 hours until the stew is completely cooked, this time will depend on whether it has been made with lamb or hogget. When the stew is cooked, carefully pour off the cooking liquid into another pan, skim off the grease and re-heat. If you want to thicken the sauce slightly you can make a roux with the butter and flour. Simply, melt the butter in a small pan and stir in the flour, then cook for 1-2 minutes on a low heat, stirring. Whisk into the sauce, a little at a time until you have achieved the desired consistency. Season to taste and add the parsley and chives. Pour the sauce back into the casserole and bring back to boiling point on top of the stove. Serve straight from the pot or in a large pottery dish.

Answer 4

If its for a class, you can't exactly cook a typical Irish roast dinner. BTW ignore anyone who says corned beef and cabbage, NOBODY in ireland eats that. Some simple Irish recipes, that you could make snack sized. Potato Cakes. Get mashed potatoes. Let cool. Get 2 eggs, and flour. Beat the eggs up mix in with the mash and add flour. Keep adding and kneading it on a floured surface until it has a doughy consistancy.. Roll flat, maybe a 1/3 of an inch thick, cut into circles, fry in a pan with a bit of oil until bit browned. You can let them cool then then reheat them in a toaster or microwave, and serve with a dab of butter. Irish Stew. Ingredients 1 lb lamb shoulder, cut into cubes 3 medium or 4 large potatoes 2 medium onions, roughly chopped 2 large carrots, cut into quite thick pieces 3 cups stock Small knob of butter Fresh parsley 2 Bay leaves Sprig of Thyme 1 lamb bone, the larger the better Salt and pepper The lamb bone is optional, but does add a lot of flavour. It also adds fat, so if you use it you will need to de-fat the cooking liquid before you serve the stew, see below for details. For the stock, chicken or vegetable will do, lamb is ideal. If you are using stock cubes rather than home-made stock, leave out the salt when seasoning – they tend to be very high in salt already. You will need a large casserole dish with a tight fitting lid. Preheat the oven to 375ºF (190ºC/Gas Mark 5). Makes enough for 3-4 people for a light meal. Serve with fresh bread rolls to mop up the delicious juice. Method Melt the butter in a pan over a fairly high temperature and fry the meat until it is browned all over, about 3-5 minutes. Transfer to the casserole. Fry the onions on the same pan for about a minute or two, remove them to the casserole just before they start to brown. Pour half the stock into the pan, turn the heat up as high as it will go and scrape the pan as the stock boils to get all the meat juices. Pour both portions of stock over the meat and onions, add the bay leaves, the thyme and the lamb bone. Season with a little salt and pepper. Cover and put in the oven for about 45 minutes to one hour. Meanwhile, peel the potatoes and cut medium sized potatoes into three pieces, large ones into 4 or 5 pieces. Remove the stew from the oven. Add the carrots, mixing them in well with the meat, then lay the potatoes over the top of the stew. Return to the oven and cook for another 45 minutes or so – check whether it is done by testing if the potatoes are cooked through. Before serving, remove and discard the bone, the thyme and the bay leaves. Pour off the cooking liquid and leave to stand for a few minutes. This will bring the fat to the top and allow you to remove it. I do this by putting it in a bowl and laying double sheets of kitchen paper gently on the surface. They soak up the fat very well. It may take 3-4 goes to get it all away, depending on how fatty the bone was. Return the defatted liquid to the stew, mix the potatoes into the rest of the stew and stir in a handful of roughly chopped parsley. Return to the oven for about 10 minutes. Note that the sauce is not thickened – if you get a stew with a thickened sauce, it may be very nice but it’s not Irish Stew! There are two ways people deal with this delicious liquid on their dinner plate – some people mash some of the potato into it to thicken it, others leave it till the end and then mop it up with some bread. (You could substitute stewing beef instead of lamb) If you made a big stew and the potato cakes you could serve very small bowls, with a potato cake on the side.

Answer 5

Try looking at these websites:

http://www.fantasy-ireland.com/easy-Irish-recipes.html

http://www.irelandseye.com/aarticles/culture/recipes/index.shtm

http://allrecipes.com/Recipes/World-Cuisine/Europe/UK-and-Ireland/Ireland/Main.aspx

http://www.cooks.com/rec/search/0,1-0,easy_irish_dishes,FF.html

http://www.epicurious.com/tools/searchresults?type=food&search=easy%20irish%20recipes

http://www.yourirish.com/irish-food.htm



Hope this helps!

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