SOME IRISH COOKERY

The Irish are renowned worldwide for their hospitality and generosity to a fault. The same may be said of their cooking with most strangers being taken aback by both the quality and the quantity. Ireland excels in simple dishes. The Famous Irish Stew, cooked properly, bears no similarity to the watery, grey cousin that turns up under the name elsewhere. The vegetables are always fresh, not as much home-grown as they used to be, but nonetheless fresh and local. The meat used is taken from animals reared on the greenest grass you will ever find in the world. For this we can thank our rainfall which is at times quite heavy and constant. A wit once said "we are a wonderful country if you could only roof it" but do that and what would happen to our land?. What you gain on the roundabout you lose on the swings!. Our fish are still being taken from the cleanest waters on earth where pollution is still not a major problem. Irish soda bread is world famous with a variety of different recipes and techniques being marketed round the world. Again the old people would say the secret is in the ingredients and the kneading and that is a trick passed down from generation to generation.

IRISH STEW.

2 1/2 lbs stewing lamb,

3/4 lb onions, 3/4lb carrots, 1 dessertspoon parsley, 3 stalks celery, 2lbs potatoes, salt and pepper.

Trim any excess fat from meat and chop into 1 inch cubes. Slice onions and carrots, and chop celery.  Put carrots, onions and celery into a stewing pot and just cover with stock or water. Bring to the boil and add the meat. Simmer for about two hours or until the meat is almost tender. Add the potatoes and continue to simmer until potatoes are cooked. Serve sprinkled with parsley with extra potatoes and lots of butter.

BROWN SODA BREAD.

1 1/4 lbs wholemeal, 1/4 lb flour, 1 teaspoon salt, 1 teaspoon bread soda. For liquid use buttermilk or sour milk.

Sieve together the flour, soda, and salt. Mix well with the wholemeal. Make a well in the centre and gradually mix in sufficient liquid to make a stiff dough. Turn onto a floured board and knead lightly until free from cracks. Form into a round cake and cut a cross on the top of the cake to keep it from cracking in the baking. Let the cuts go right over the sides of the cake. Bake at once in a 450* (Reg 6) for 60 minutes. To test  tap the bottom of the cake. If it sounds hollow it is done.

TREACLE BREAD.

1/2 lb flour, 2 ozs margarine or butter, 2 ozs brown sugar, 3 tablespoons treacle, 1 teaspoon ground ginger, 3/4 teaspoon baking powder, 1 egg, 1/4 pint milk, 1 oz castor sugar.

Mix treacle with milk and warm slightly. Cream butter and sugar and add to the treacle mixture. Sift together flour, baking powder and ground ginger. Add flour gradually to the creamed mixture, beating well. Then add beaten egg. Pour into greased tin. Bake for one hour in a moderate oven 375*.

BOXTY

Boxty is a classic Irish dish - an oven baked bread made with potatoes instead of flour. It was invented when oat and wheat flour became too expensive in the 18th Century.

1 cup flour, mashed cooked potato and grated raw potato, 1 teaspoon salt, pinch baking powder, two eggs and milk.

Squeeze the grated raw potato in a cloth to remove as much moisture as possible. Sieve the flour with baking powder and salt.. Mix all the ingredients well together and add well-beaten eggs and sufficient milk to make a dropping batter. Drop by tablespoonfuls on a greased hot frying pan and cook over a moderate heat, allowing about 4 minutes each side. Serve hot and well buttered.

IRISH PANCAKES - traditionally eaten on Shrove Tuesday which is the day before the start of Lent. Lent is a time of fasting for Catholics in preparation for Easter and Pancakes were made to use up all the sugar, flour and eggs before Lent starts.

1 lb flour, 1 teaspoon bread soda, 1 teaspoon salt, 4 eggs, enough milk to make a thick batter, butter and castor sugar to taste.

Sift flour with salt and bread soda. Break eggs into a well in the centre of flour and mix well. Beat in enough milk to make a thick batter. Fry in spoonfuls on a greased pan. Butter them as they come off the pan and sprinkle with sugar.

OYSTERS.

Oysters are very popular but care must be taken with them that they are very fresh To open use a special oyster knife and prise open the oyster holding the rounded side of the shell in the palm of your hand and cut through the hinge. Retain the juice and carefully loosen the meat on the shell before serving. Present the oysters on a bed of ice and serve with fresh lemon and brown bread and butter. There is nothing nicer to accompany a Pint of Guinness.

CREAM OF MUSSELS SOUP

¾ pt mussels,1 ½ pts cold water, 2 oz butter, 1 oz flour, salt and pepper.

Wash the mussels and discard any open ones. Heat in a dry frying pan until the shells open. Shell and beard the mussels. In a saucepan melt the butter, add flour and fry for 1 to 2 mins. Remove from heat, and stir in water, and any liquid left in frying pan. Add salt and pepper, bring to boil, cover and simmer for about 10 mins. Remove from heat, stir in mussels and cream and serve.

POTATO SOUP

1 ½ pts water, 1 pt milk, 2 ½ lb potatoes, 1 lb onions, pinch of parsley and thyme, salt and pepper.

Peel and slice potatoes and onions. Add to pot with water, thyme, and parsley. Bring to the boil, cover and simmer for about an hour. Liquidize and stir in milk, salt and pepper. Heat through without boiling and serve.

FRIED TROUT

4 rainbow trout., Seasoned flour, Butter for frying

Wash and pat trout dry. Roll in seasoned flour and fry in butter for about 5 mins on each side. Serve with mashed potatoes into which 2 tablespoons of chives have been mixed.

CREAMED PLAICE

4 large or 8 small fillets of plaice, 2 oz butter, ¼ pt sour cream, 2 tabsp. Milk,
1 tabsp. Chopped chives, salt and pepper

Season fish, and place in an ovenproof dish and add milk and butter. Bake for 30-40 minutes in a low oven. Add cream and chopped chives and serve immediately.

MUSSELS DUNNINGS STYLE

2 pts mussels, 2 oz butter, ½ glass of white wine,1 teasp garlic puree.

Wash mussels thoroughly and discard any open ones. Beard mussels. Place in a pan with wine, butter and garlic and ½ cup water. Steam gently until mussels are open wide. Serve with lashings of brown soda bread and side salad.

BACON AND CABBAGE

2-3 lbs. Collar of bacon, 1 medium sized cabbage.