irish

Irish Weekend Fry-Up recipe | Epicurious.com

Vegetable, sunflower, or olive oil,

Butter,

pork sausages

(50 grams) button mushrooms, sliced,

Salt and black pepper

tomato,

sugar (if roasting the tomato in the oven)

eggs

milk (for scrambled eggs)

(5-20 grams) butter (for scrambled eggs)

(brown) bread

Irish beef stew made with Guinness is a pub classic, but the truth is that Guinness loses a lot of its already-mild roasted flavor during the time it takes to cook a stew. This version fixes that by reinforcing the beer's flavors.

Rich and Flavorful Guinness Beef Stew With Potatoes Recipe

(250 milliliters) homemade chicken stock

gelatin

(60 milliliters) vegetable oil, divided

beef

salt and black pepper

carrots

parsnips (175 grams;

onions

garlic,

espresso coffee

(30 grams) bittersweet chocolate

(15-ounce) cans Guinness Draught beer (900 milliliters)

(15 milliliters) Asian fish sauce

(15 milliliters) soy sauce

(15 milliliters) Worcestershire sauce

(20 grams) all-purpose flour

potatoes

flat-leaf parsley leaves

Preheat oven to 300°F (150°C). Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet's worth of gelatin to soak up stock before sprinkling next one on (if the gelatin clumps instead of dissolving evenly, you can use a blender to fix it). Set aside.

In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet.

Add split carrots, split parsnip, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes; lower heat if browned bits on bottom of Dutch oven threaten to burn.

Scrape chicken stock and all gelatin into Dutch oven. Add coffee, chocolate, Guinness, bouquet garnis, fish sauce, soy sauce, and Worcestershire sauce and bring to a simmer, then lower heat to maintain simmer. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated in a floury paste. Add beef and any accumulated juices to Dutch oven. Transfer to oven, cover with lid partially open, and cook for 1 hour, stirring every 30 minutes. Add potatoes and continue to cook until beef is starting to become tender, about 30 minutes longer.

Meanwhile, in a large skillet, heat remaining 2 tablespoons (30ml) oil. Add diced carrot, parsnip, and onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.

Remove stew from oven. Using tongs, fish out and discard large pieces of carrot, parsnip, and onion. Discard bouquet garnis. Using a ladle, skim off and discard accumulated fat on surface. Add reserved sautéed diced vegetables to stew, return to oven, and cover with lid slightly cracked. Continue to cook until beef and potatoes are tender, about 45 minutes longer, removing lid for last 25 minutes.

Remove stew from oven. If serving right away, skim off any additional fat from surface. Season with salt and pepper, if needed. Allow to cool slightly before serving, then serve topped with parsley. If making ahead, cool down stew, then chill in refrigerator; remove solid fat cap from surface once fully chilled. Reheat stew on the stovetop or in a low oven.

Might this be the ultimate soda bread recipe in all of Ireland?

Mrs. O'Callaghan'S Soda Bread

Nonstick vegetable oil spray

all purpose flour

whole wheat flour

(packed) brown sugar

baking soda

buttermilk

Bon Appétit

Mrs. O'Callaghan's Soda Bread

Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.

Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.

My Hearty Vegetable Stew is vegan, easy, healthy, gluten free and delicious! Winter root vegetables and beefy mushrooms in a rich savoury broth simmered to perfection. I’ve included a slow cooker option as well. Best Vegan Beef Stew Ever!

Hearty Vegetable Stew (Vegan) (Slow Cooker Option)

yellow onion, chopped

garlic, chopped

carrots,

lb (227 grams) sliced mushrooms, white or cremini

tomato paste

rosemary,

onion powder

garlic

pepper

celery salt

beer *

red wine

water

Sauté the onions, oil (or broth or water) a pinch of salt and pepper on medium heat in your soup pot or Dutch Oven for five minutes or so, add the garlic and cook for a minute longer.

Now add the rest of ingredients and bring it to a boil. Cover the stew and reduce to a simmer for 30-35 minutes or until all the veggies are tender.

After vegetables are tender remove one ladle full of stew and add to your Nutra Bullet or blender and puree. Now add the puree back to the stew. Stir and season with salt and pepper if necessary and serve.

Stovetop:

Sauté the onions, oil (or broth or water) a pinch of salt and pepper on medium heat in a medium skillet for five minutes or so, add the garlic and cook for a minute longer.

Now add the onions and garlic and the rest of the stew ingredients to your slow cooker, cover and cook on high for 3-4 hours or low for 5-6.

After stew is done and veggies are tender remove one ladle full of stew and add to your Nutra Bullet or blender and puree. Now add the puree back to the stew. Stir and season with salt and pepper if necessary and serve.

Slow Cooker Option:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1572898381/l5ouib5b5xz6043gppug.mp4

I made this and it was delicious!.  But I used a bit more beer since I wasn't drinking the rest of the bottle at 900 am.  Getting older ..and wiser.  This was an excellent recipe.  Highly recommend everyone try it.

I made this for my husband and we both LOVED it!  I swapped celery for celery salt, and added seitan for additional “oomph” - sooooo good!

This was delicious! I ended up using vegetable broth instead of water and seasoned vegetable better than bouillon because I couldn't find the no beef (reduced this to only 2 tablespoons) and I forgot to grab rosemary at the store so I added a teaspoon of poultry seasoning.  Served it with some homemade french bread and the husband was really happy :)

I Made your vegan stew recipe yesterday. It was amazing! I added Gardein beefless tips for an extra meaty chew. My husband said it tasted just like his Moms. and that's saying something! thank you so much for sharing. this is definitely a keeper!

This is the absolute best vegan stew recipe I have made! Reminds me of my Grandmas. Thank you for sharing this.

this is the ultimate vegan stew! My mother in law was over the moon excited when we served her this!

Best vegan stew I’ve had! The gravy broth was so full flavoured. So pleased with this recipe thank you for sharing it.

This my dear is a vegan Irish stew and a damn good one!! Tastes exactly like the beef stew my Mom made for use kids growing up! Well minus the beef. I willl add some seitan next time just to try it with the texture but it really needs nothing. Way to make a good stew!! Wonderful recipe so happy I came across it.

Beef stew was my absolute favourite! Thank you for this awesome vegan version it tastes so much like my stew recipe made with meat. I am so grateful! My mom thanks you too! Lol! (She makes it for me)

I was cautiously optimistic when people reviewing said this was like the beef stew they remember from childhood. 
Oh my goodness did this deliver!!!! Easy to throw together, delicious, perfect. 
Thank you so much for this recipe, it’s in our rotation regularly and it comes out amazing every time.

Making this now! I added celery, peas &amp; green beans as I don’t care for mushrooms. Can’t wait!

Just made it with Guinness draft, no bubbles, in the slow cooker with brown soda bread on the side! Amazing, 1 meatless and 1 with beef. Well written recipe, thanks for posting!

Traditional Irish Potato Cakes

butter, more if needed

flour

salt

chives, cheese (better salt

These may be dipped in flour or dipped in egg, then in flour if desired. They may also go through a breading process of dipping in flour, then egg, then breadcrumbs.

If no leftover mashed potatoes are on hand, it will take about 3 to 4 medium sized raw potatoes to make about two cups of mashed.

These may be made with leftover boiled potatoes, also. Simply mash, mix with a bit of butter and milk and proceed with the recipe.

This is a great recipe for &#8220;planned&#8221; leftovers &#8211; simply make extra mashed potatoes so there will be plenty to make potato cakes.

Potato cakes can be formed, make them rather thin, about 3/4&#8243; thick, placed on plastic wrap and frozen. Once frozen, bag for later use. No need to thaw, simply cook as directed.

Notes

This is a golden oldie, tried and tested many times over. It's delicious.

Mum's Shepherd's Pie recipe

1kg beef mince

onion finely chopped large

carrot

thyme

Worcestershire sauce

soy sauce

Massel Beef Style Liquid Stock

salt and pepper *to taste

tbs plain flour

Lurpak Butter

milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=52azV2YTE63FOQxhRPfnrLTCVsEpfcKf&=domain=br

<p>How to make Mummy shepherd&#8217;s pie</p>

52azV2YTE63FOQxhRPfnrLTCVsEpfcKf

The original version of this recipe comes from the cookbook THE IRISH SPIRIT, by Margaret M Johnson.

This is my interepetation of her recipe, with the changes and added ingredients that I made. Both my husband and I loved this recipe, however for me, I like them better if they are left refrigerated till hard enough to cut the...

Andes Mint Chunk Irish Oatmeal  Cookies

c mccanns quick cooking(not instant) oatmeal

c all purpose flour

tsp each baking powder, baking soda, & salt

butter

light brown sugar (firmly packed)

c sugar

eggs, room temperature

c irish cream liqueur

vanilla & peppermint extract

nuts

c raisins

mint chocolate chips

Low-Calorie Irish Colcannon

c Water

Skim milk

c Instant mashed potato flakes

tb Reduced calorie margarine

onion,

Salt

c Chopped cabbage

Not your ordinary Irish soda bread recipe, this is deluxe indeed. The orange and rum raisins really shine in this easy bread. We used the orange zest from two large oranges and it still had a lovely orange essence. Candied orange peel would just amp the orange flavor. Fluffy and moist with a hint of sweetness, we could make this...

Deluxe Irish Soda Bread

c allpurpose flour

whole wheat flour (any kind)

c oats,

tsp baking powder

tsp baking soda

c white sugar

c brown sugar

c butter

c rum (I use Meyers)

orange peel

buttermilk (or slightly more as needed)

Colcannon is an Irish potato dish of mashed potatoes and kale. In my recipe, I mix in roasted leeks and garlic, sautéed kale and bacon for the ultimate St. Patrick&#x27;s Day side.

Colcannon (Irish Mashed Potatoes)

potatoes (redskin, russet or Yukon gold), peeled

leeks, white and light green parts

olive oil

kosher salt

black pepper

bacon

(or 3 kale

sour cream

unsalted butter

chives,

Preheat your oven to 400°.

Place potatoes in a stock pot or dutch...

Place potatoes in a stock pot or dutch oven. Cover potatoes with water by 2 inches. Cover and bring to a boil. Once boiling, reduce heat to medium-high, crack the lid and cook until the potatoes until fork tender. About 20 -25 minutes.

Remove as many outer layers of the head...

Remove as many outer layers of the head of garlic as possible while still keeping it intact. Cut off the top third of the head of garlic to expose the cloves. Place on heavy duty foil or two layers of regular foil. Drizzle with olive oil and season with kosher salt and black pepper. Fold up the edges to form a purse. Place it on the middle oven rack and roast for 15 minutes.

Meanwhile, slice the trimmed leeks in half (leaving...

Meanwhile, slice the trimmed leeks in half (leaving the root end intact but trimming off the roots) lengthwise. Under a steady stream of water, pull back the layers to rinse the sandy dirt away. Pat dry and place on a lined rimmed baking sheet. Drizzle with oil and sprinkle with kosher salt and black pepper.

While the potatoes are going and the leeks...

While the potatoes are going and the leeks and garlic roasting, add bacon to a skillet and cook until crispy over medium-low. Once crispy, remove all but 2 tablespoons bacon fat. Next add the chopped kale, stir and cook until wilted.

Once the timer on the garlic is up,...

Once the timer on the garlic is up, place the pouch onto the tray with the leeks and continue roasting for 20 to 22 minutes or until the leeks are caramelized.

Transfer the caramelized leeks to a food processor...

Transfer the caramelized leeks to a food processor and use tongs to gently squeeze the cloves out of the head of garlic. Secure the lid and process the leeks and garlic until the form somewhat of a paste.

When the potatoes are tender, drain and add...

When the potatoes are tender, drain and add milk, sour cream and butter. Mash potatoes, season with 2 teaspoons of kosher salt (more or less to taste) and some freshly ground black pepper.

Stir in the roasted leek and garlic paste...

Stir in the roasted leek and garlic paste before stirring in the sautéed kale and bacon.

Taste, seasoning with more salt and pepper if...

Taste, seasoning with more salt and pepper if needed.

Transfer to a bowl, make swoops with a...

Transfer to a bowl, make swoops with a spoon. Top with a little melted butter (optional), more freshly groudn black pepper and sprinkle with sliced chives.

An authentic Irish Farmhouse Apple Cake ~ delicious with or without the traditional custard sauce!

Irish Apple Cake

(or 113 grams) unsalted butter

(or 100 grams) granulated sugar

Tbsp (or 45 ml) whole milk or cream

(or 150 grams) all purpose flour

cinnamon

confectioner's sugar

(or 96 grams) all purpose flour

(or 25 grams) old fashioned rolled oats

Tbsp (or 85 grams) unsalted cold butter (cut in small pieces)

Tbsp (or 76 grams) granulated sugar

vanilla

Set the oven to 350F Grease a 9 inch springform pan.

Make the custard sauce ahead of time.  Bring the milk to a simmer over medium heat.  Meanwhile whisk the yolks and sugar until well combined.  Drizzle a little of the hot milk into the egg mixture, whisking all the time.  Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon.  Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats.  The mixture will become velvety and thickend, but it will not be as thick as pudding.  It will continue to thicken as it cools, so don&#x27;t overcook or it can curdle.  Stir in the vanilla.

Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won&#x27;t form a skin as it cools.  Put in the refrigerator until completely chilled.

To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture.  Put in the refrigerator.

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The most viewed irish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine