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Irish Entree Recipes 1 ] Irish Bread Recipes 1 ] Irish Dessert Recipes 1 ]

Irish Entree Recipes Disk 168












8 small Lamb Chops, Thawed
1 Salt And Pepper
1 tablespoon Vegetable Oil
Parsley, Bay Leaves
Peppercorns, Thyme, Rosemary
1 pound Potatoes, 3 To 4 Medium
2 cups Finely Shredded Cabbage
1 medium Onion, Chopped
1 large Leek White, Thin Sliced
12 small White Onions
1-1/2 cups Celery Stalks, Diced
1-1/2 cups Peas
Chopped Fresh Parsley

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.

Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes, then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Garnish with parsley and serve.

YIELD: 4 servings

You can make this either with lamb chops or a boneless lamb shoulders, cut in 3/4-inch cubes.




1-1/2 pound (675 grams) Beef, cubed
6 ounces (180 grams) Lean bacon, cubed
1 Tablespoon Vegetable Oil
1 pound (450 grams) Shallots or small onions
3 Cloves Garlic
1 Tablespoon Sugar
to taste Salt
to taste Pepper
to taste Dried Basil
to taste Dried Parsley
1 Tablespoon Butter or Margarine
2 Tablespoon Flour
1 bottle Guinness Stout
1 Tablespoon Wine or Cider vinegar

Saute the beef and bacon in a little oil until browned. Drain off the excess liquid and remove the meat and set aside.  Add the butter to the pan, and melt. Stir in the flour to make a roux.  Gradually stir in the Guinness Stout. 

Place the meat and the small onions in a deep casserole dish, and season with the salt, pepper and herbs.  Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. 

Cover the casserole and place in the oven. 

Cook very gently for up to 3 hours at 300F (150C). Check occasionally. If the casserole seems to be drying a little, you can add more Guinness. 

Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce.



SPICED BEEF    Back to Top

6 pound piece of brisket, sirloin tip or eye of round
3 bay leaves. finely chopped
1 teaspoon powdered mace
6 finely ground cloves
1 teaspoon crushed black peppercorns
1 large garlic clove made into a paste with salt
1 teaspoon allspice
2 tablespoons molasses
2 heaping tablespoons brown sugar
1 pound cooking salt
2 teaspoons saltpetre

Mix all spices and flavorings together. Place beef in a large dish and rub well all over mixture. Refrigerate in a covered bowl. 

Repeat this process every day for a week, turning the meat and rubbing in the spices which will now be mixed with the juices drawn from the meat. 

Tie the meat up firmly and rub a final teaspoon of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve.


18 small Red New Potatoes
6 Cups (1-1/2 L) Chicken Broth, low sodium is best
3 Leeks, chopped
3 Tablespoons Butter
4 strips Bacon
2 Cups (500 ml) Milk
to taste Salt
to taste White or Black Ground Pepper

In a large saucepan, place potatoes with water to cover. Bring to a boil and cook until tender. While the potatoes are boiling, heat the butter in another pan.

Add the leeks to the butter and saute until translucent. Remove from the pan and set aside.

Place the 4 strips of bacon in the pan and cook until done. Remove from the pan and drain on paper toweling.

When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks.

Season with salt and pepper to taste. Crumble in the bacon in small pieces.

Cook over medium heat for about 20 minutes, then remove from heat and stir in milk.

Enjoy immediately in warmed bowls.
  Serves: 8


Makes 4 filets 

" This is a great beer batter fish recipe and is very easy to do. We often fish all day with friends and then cook the fish afterwards out on deck. Yummy and great! "

2 quarts vegetable oil for deep-frying 
4 (8-ounce) cod filets
salt and pepper to taste 
1 cup all-purpose flour 
2 tablespoons garlic powder 
2 tablespoons paprika 
2 teaspoons salt 
2 teaspoons ground black pepper 
1 egg, beaten 
1 (12 fluid ounce) can or bottle beer 

Heat oil in a deep-fryer to 375 degrees F (190 degrees C). 

 Rinse fish and pat dry; sprinkle with salt and pepper. 

Combine flour, garlic powder, paprika, 2 teaspoons salt and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish though the batter after it has been dipped. 

Drop filets into the batter. Cook one at a time, turning once, until both sides are golden brown. Drain briefly on a paper towel and serve warm. 



" A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions. "

1-1/2 pounds salmon filet 
salt and pepper to taste 
3 cloves garlic, minced 
1 sprig fresh dill, chopped 
5 slices lemon 
5 sprigs fresh dill weed 
2 green onions, chopped 

Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray. 

Place salmon filet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of filet and place a sprig of dill on top of each lemon slice. Sprinkle filet with chopped scallions. 

Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish. 

Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.  Makes 4 to 6 servings 

" Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup "ages" well! "

1-1/2 pounds thickly sliced bacon, diced 
6 pounds boneless lamb shoulder, cut into 2 inch pieces 
1/2 teaspoon ground black pepper 
1/2 cup all-purpose flour 
1/2 teaspoon salt 
3 cloves garlic, minced 
1 large onion, chopped 
1/2 cup water 
4 cups beef stock 
2 teaspoons white sugar 
4 cups diced carrots 
2 large onions, cut into bite-size pieces 
3 potatoes 
1 teaspoon dried thyme 
2 bay leaves 
1 cup white wine 

Saute bacon in large frying pan, reserve fat and bacon. 

Put lamb, salt, pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat in frying pan with bacon fat. 

Put meat into stock pot-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender. 

Makes 10 servings 

In gearing up for March and St. Patty's Day-here is a note on Pot-au-feu.

The cuisines of most Western countries include a poached meat dish - France has pot-au-feu; Italy, bollito misto; and Spain, cocido. (The Us equivalent is of course a New England boiled dinner better known as corned beef and cabbage usually made for St. Patrick's Day, which is slightly different from the above listed dishes as the meat, corned beef, is cured, while the meats in the other dishes are fresh.) 

Though every country has its own variations and cuts of meat, the techniques are essentially the same: meat, aromatic vegetables and a bouquet garni are gently simmered in water or broth until the meat and vegetables become meltingly tender. Many of these dishes were traditionally designed to provide two courses, the rich broth served as a first course, followed by a plate of meat and vegetables. In practice, the broth can also be served with the meat on a plate or in shallow bowls. Or you can choose not to serve the broth at all, but save it for making soup or sauces.

A traditional pot-au-feu requires several cuts of beef-usually chuck, shank and short ribs. All of these cuts are relatively tough and gelatinous and require long, moist cooking, making them perfect not only for pot-au-feu, but for stews, daubes, and pot roasts. 

Poaching is a great way to cook any relatively tough cut of meat -- In addition to the beef chuck, shank and short ribs, you may want to also try veal shanks and lamb shoulder. Except for lamb shoulder which has a strong flavor that takes over the flavor of the broth, cuts of meat from different animals can be poached and served together. for a luxurious touch, add a chunk of beef tenderloin to a pot-au-feu about 15 minutes before it's done.

Pot-au-feu is also the lightest, least rich way to eat these meats since poaching them requires no fat and the broth isn't thickened with rich ingredients.

In France, a pot-au-feu is served with mustard, coarse salt, and little pickles called cornichons.

Place the meat in a large pot just large enough to hold it.

Pour over enough cold water to cover and bring to a gentle simmer. Skim off any froth or scum that floats to the top during the first 30 minutes of poaching.

When the broth is clear, and the meat partially cooked, after about 1-1/2 hours add a bouquet garni and the vegetables. The meat is done when it is easily penetrated with a knife or skewer, 1 to 3 hours more depending on the size of the roast or the cut.

Transfer the meat and vegetables to a serving platter. Serve plates or bowls of sliced meat and the vegetables. The broth can be served over or around the meat.

Meredith Solomon-McIntosh






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