|
Contact Tourism Ireland to arrange Interviews with Any of our Visiting Ambassadors, whether Celebrity Chefs or Garden Afficionados
Highlights | Interviews with Irish Chefs | Regional Flavors | Useful Links | Recipes
| Brown Soda Bread |
| Unlike yeast-raised bread, the reaction of soda and buttermilk is swift, so speed and light hands are essential for success. |
Ingredients
- 450g/4 cups wholemeal wheat flour
- 175g/1½ cups plain white flour
- 1 rounded teasp bicarbonate of soda
- 1 teasp salt
- about 450ml/2 cups buttermilk
- Oven temperature: 200°C/Gas 6
|
To Cook:
1. Mix flours, soda and salt in large bowl.
2. Add sufficient buttermilk to make a soft dough.
3. Flour your hands, work on and then knead briefly and lightly until dough is smooth. Shape into a circle 4cm / 1½ inches deep.
4. Take a sharp, floured knife and cut a deep cross on the top.
5. Place on a baking tray and bake for 40–45 minutes. Test that it is cooked by tapping the bottom of bread, it should sound hollow. Cool on a wire rack. Eat the same day.
Note: White soda bread is made with all plain white flour. |
back to top |
| Traditional Irish Stew |
| A simple ‘white stew’, the enduring appeal of which is the uncomplicated taste that allows the flavour of the meat to shine though. |
Ingredients
- 900g/2lb stewing lamb (preferably gigot chops)
- 450g/1lb onions, peeled and chopped
- 5 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- Salt and freshly ground black pepper.
- 1.4 kg/2lb potatoes (preferably half waxy and half floury), peeled
- 375ml/1½ cups water
- Fresh parsley to garnish
- Oven temperature: 150°C/Gas 2
|
To Cook:
1. Trim (if you wish) excess fat from the outer edges of the gigot chops. Do not bone or you will lose flavour (the bones will fall away from the meat when cooked).
2. Place a layer of onion in the bottom of a large, heavy, ovenproof pot or casserole.
3. Lay meat on top and sprinkle with a generous amount of parsley and a smaller amount of thyme. Season with salt and black pepper.
4. Layer the rest of the onions with the potatoes (halved only if large).
5. Season each layer and finish with a layer of herbs.
6. Add half the water, bring to the boil and cover tightly. Cook gently for 2½–3 hours. You may cook in the oven or simmer gently on the hob. The finished stew should be moist but not ‘swimming’ in liquid. Add extra water during cooking if it appears to be getting too dry. Floury potatoes will partly dissolve into the stew, thickening it a little; waxy potatoes do not. Serve garnished with lots of chopped fresh parsley. A side dish of carrots or parsnips are the perfect accompaniment. |
back to top |
| Baileys Bread and Butter Pudding |
Ingredients
- 1 small barmbrack loaf
- 2oz butter
- 4 eggs
- 4oz castor sugar
- 1 pint milk
- 1 small glass Baileys
- Nutmeg
|
To Cook:
1. Slice the loaf and butter liberally
2. Cut into triangles
3. Place in a buttered pie dish until filled
4. Mix the eggs, sugar and milk together
5. Add the Baileys and pour over the barmbrack
6. Grate fresh nutmeg over the top
7. Bake in a medium oven for 40 minutes, or until set. |
back to top |
|
