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Smoked salmon mousse
Pork in Guinness
Roast leg of lamb and mustard
Spiced Chicken with Whiskey and Pineapple
Gammon steaks with Whiskey sauce
Beef and Bacon Roll
Bread and Butter Pudding
Guinness Fruit Cake
Irish brown bread
1kg/2 lbs potatoes
60g/2 oz butter
60g/2 medium onions
250ml/1 cup light cream
6 rashers of streaky bacon, crisply fried
60 fl oz/3 pints/6 cups of half milk and half water
salt and pepper
Melt the butter in a saucepan, add the sliced peeled
onions and cook gently.
Do not brown. Add the peeled and sliced potatoes,
season to taste and add the milk and water or stock.
Cover and cook gently for about one hour.
Put into a liquidizer and blend till smooth.
Add cream and gently reheat, but do not boil.
Serve with freshly chopped parsley on top, or chives
or crisply fried bacon.
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500g/1lb Leeks thinly sliced
30g/1 oz butter
600ml/20 fl oz/1 pint liquid(1/2 milk and 1/2
30g/1 oz porridge oats(oatmeal)
1 bay leaf
Fry the leeks in butter till clear, about 3 minutes.
Stir in oats and add liquid.
Boil season and simmer for 5 minutes.
600ml/20 fl oz/1 pint water
600ml/20 fl oz/1 pint milk
thick slice of bread
Slice and fry onions in butter till cooked but not browned.
Add water, salt and pepper and bread. Bring to the boil and simmer
Rub through a sieve or puree.
Return to saucepan with the milk and heat till almost boiling.
250g/8oz smoked salmon
250g/8oz cream cheese
150ml/1/4 pint soured cream
2 tablespoons lemon juice
Place all in a liquidizer and blend till smooth.
Turn into a bowl and serve with crisp biscuits.
4 Trout (1 per person)
1/4-1/2 bottle of white wine
125g/4oz/ 1/2 cup butter
40ml/2 tablespoonsful chopped parsley
Mix the parsley into half of the butter and divide
into 4 pats.
Put one pat into each cleaned fish.
Place them in an ovenproof dish
and rub salt into them.
Pour the wine around, cover and cook in
a moderate oven 350-400 F, Gas 4-5,150-175C for 20 minutes.
Add the rest of the butter cut into small
pieces and the juice of the lemon.
Cover and cook again for another 10 minutes.
Can be served either hot or cold.
If cold chill it well and the juice will turn to jelly.
If hot serve with cauliflower sprigs
cooked in a little milk to barely cover,
with a knob of butter, salt and pepper.
Clean the fish and put some parsley inside it.
Rub butter into the outside.
Place in an ovenproof baking dish, cover with foil.
Cook for 10 minutes to the 500g/lb at 180C/350F/Gas4
Remove from oven and serve hot or cold.
750g/1 1/2 lbs pork cubed
30ml/ 2tablespoonsful oil
450ml/3/4 pint Guinness (1 bottle)
15ml/ 1 tablespoonful cornflour
3 onions sliced
1 garlic clove crushed
150ml/ 1/4 pint single cream
Season meat. Heat oil and brown the meat. add
onions and garlic
and fry till lightly browned. stir in guinness and simmer gently 1-1/2
Blend cream and cornflour and stir into sauce.
Bring to the boil and simmer, stirring, until the sauce thickens.
Season and serve with rice.
This is eaten traditionally at christmas in
To spice a 3kg/ 6 lb joint of
3 bay leaves
5 ml/ 1 teaspoon cloves
6 blades mace
5 ml/1 level teaspoons peppercorns
1 clove garlic
5 ml/1 teaspoon allspice
40 ml/ 2 heaped tablespoons brown
10 ml/2 heaped teaspoons saltpetre ( Potassium
nitrite from a chemist/drugstore)
500g/1lb coarse salt
Rub all dry ingredients together, then pound in the
bay leaves and garlic.
Stand the meat in a glass dish and rub the spicing mixture into it.
Do this every day for a week, taking the spicing
mixture from the bottom of the dish and turning the meat twice.
Then wash the meat and tie into a good cooking
For cooking the meat you need:
3 sliced carrots
300ml/10 fl oz/1/2 pint Guinness
3 medium sliced onions
a bunch of mixed herbs
5 ml/1 teaspoonful each of ground cloves and
Sprinkle the meat with the allspice and cloves.
Put in a large saucepan, on a bed of chopped vegetables.
Barely cover with water. Put the lid on and simmer for 5 hours.
During the last hour add the Guinness. Do not let it boil
It can be eaten hot or cold. At christmas it
is usually served cold.
So remove from the liquid and press under a plate and a weight on top.
The carve into thin slices.
Quite often eaten on Christmas day for the meal
at which traditional Turkey and Ham is not.
There are lots of variations on irish stew.
Originally they would add whatever was around at the time!
Sometimes you'll get carrots or barley,
but my family prefer the original and in our opinion the best!!!
500g/ 1 lb mutton or lamb neck
(increase this to same amount as potatoes)
1kg/ 2 lbs potatoes
1 teaspoonful salt and pepper
300ml/ 10 fl oz/ 1/2 pint water
Put meat, onion and water in a saucepan and bring to
Remove skum. Simmer for 1/2 hour then add potatoes and
Simmer for 1 hour. Serve.
1-3lb leg of lamb
1 tsp. mustard powder
1 tbsp seasoned flour
60g/ 2 oz dripping
Preheat oven to 180C/ 350 F/ Gas mark 4.
Put the dripping into the roasting pan and place in the oven.
Mix mustard powder with the flour.
Wipe meat and rub all over with the flour mustard mixture.
Remove tin from oven and roll the joint in the hot fat to sear.
Place meat in the tin and return to oven for 1 1/2 to 1 3/4 hours.
Baste every 1/2 hour.
Serve with potatoes and vegetables of your choice.
8 (1/4 inch thick) ham or bacon slices
1kg/ 2 lbs Potatoes, peeled and sliced
4 large onions
8 pork sausages
4 tablespoonsful chopped parsley
Boil the bacon or ham (cut in large chunks)and the
in boiling water for 5 minutes. Drain but keep the liquid.
Put the meat into a heatproof oven dish,
with the thinly sliced onion, potatoes and the chopped parsley.
Season., and add enough stock to barely cover.
Lay greaseproof paper on top and put on the lid.
Cook in a mod oven 200F/Gas 1/2 - 1 for about an hour
until the liquid is reduced by half, and all ingredients are cooked.
Serve hot with soda bread.
4 portions chicken
25g / 1 oz butter
5 ml/ 1 level teaspoonful mild curry
3 ml/ 1/2 teaspoonful mace(or nutmeg)
3 ml/ 1/2 teaspoonful ground ginger
1 teaspoonful salt
1/2 fresh pineapple (you can use 1 tin)
1 small glass of Irish Whiskey
150ml/ 5 fl oz/ 1 gill/ 1/4 pint
unsweetened pineapple juice
Melt butter in a frying pan, fry chicken to seal it.
Lower heat , add the spices ,and fry 8 minutes more, turning
Remove chicken when cooked. Add pineapple to the pan and fry
Pour over the whiskey and ignite!
Pour over the pineapple juice and simmer till sticky. Serve with
Put the ham in a large saucepan and cover in
and boil -20 mins per 500g/1lb + 20 minutes.
Cut off most of the rind and fat.
Coat with brown sugar , a small amount of mustard
and mixed with a little cider and crisp in the oven at a high
Or coat in breadcrumbs and sugar and stick whole cloves
Serve with vegetables and potatoes.
4 gammon steaks
2 tbsps. very finely chopped onion
1 tbspoon. brown sugar
1 tbsp. Irish whiskey
25g/ 1 oz flour
25g/ 1 oz butter
150ml/ 5 fl oz/ 1/4 pt water or
Brush steaks with melted butter. Snip fat so it won't curl in cooking.
Grill 7-8 minutes on each side.
To make sauce:-gently fry onions in remainder of butter till cooked.
Remove from heat aand stir in flour gradually. Add stock.
Return to heat.
Add sugar and bring to boil.
Simmer 2 minutes to cook the flour. If sauce seems too thick
add more water.
Add whiskey and season to taste.
Place gammon staeks on serving dish and pour over sauce.
Serve with potatoes and peas, carrots or cabbage.
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2kg/ 4lbs potatoes
500g/ 1lb cooked curly kale or savoy cabbage
30g/ 1 oz butter
300ml/ 10 fl oz/ 1/2 pint milk
6 chopped scallions (spring onions)
Peel and boil potatoes. Drain them and mash till smooth.
Add scallions to milk and bring to boil. Add potato and beat well until
Beat in finely chopped kale and butter.
Reheat if necessary. Serve with butter.
1 kg 250g / 2 1/2 lbs parsnips
50g/ 2 oz butter or bacon fat
3 tbsps stock
pinch of nutmeg
Peel parsnips and remove any woody core. Parboil for about 15 minutes.
Place in an ovenproof dish. Add stock and sprinkle with salt
and pepper and the nutmeg.
Dot with butter and bake for 30 minutes in a moderate oven.
Generally parsnips are baked in the same oven as a roast meat dish
at the same heat.
500g/1lb minced lean beef
250g/1/2 lb minced bacon
125g/1/4 lb bread crumbs
Mix beef, bacon and crumbs add salt and pepper and mix in the beaten
Mix well and form into a roll. Flour and roll up in a cloth. Tie
Put it in a saucepan of boiling water and cook for 2 hours.
When cooked take off the cloth and roll well in breadcrumbs.
Serve cold in thin slices.
500 ml/2 cups of freshly mashed potatoes
40 ml/2 tablespoons melted butter
80ml/4 tablespoons flour
Mash the potato well, add in the butter and then work
in the flour.
Salt to taste. Roll out on a floured surface and cut into 3 inch
Fry on a hot pan till golden, about 3 minutes on each side.
Eat as part of a fried meal, with egg and bacon,
or nice for tea with just the butter, or also with strawberry
You can also make them with a little chopped onion
in the mixture.
750g/ 1 1/2 lbs freshly cooked mashed
one finely chopped onion, or 2 leeks
or 10 spring onions cooked in 1/2 cup of milk till soft
cold milk and butter to serve
Cook the potatoes well. Chop the onion etc and
cook till soft in the milk.
Mash the potatoes till smooth and add the oniony-milk mixture.
Mix till light , fluffy and smooth.
To serve put a pile of the potatoes on the plate and
mould into a volcano.
Make a well in the center. Into the well add a knob of butter
and fill up with cold milk. To eat take pieces with a fork off
the outside and dip into the well.
This makes a tasty and filling supper meal.Its a family favourite with
In the war they used nettles instead of
This is mostly a northern Ireland.
To make a more substantial meal a raw egg can
be broken into the middle, the heat of the potato will cook it.
250g/ 1/2 lb raw potato
250g/ 1/2 lb cooked potato
250g/ 1/2 lb plain flour
a little milk
Grate raw potatoes and mix in the cooked mashed ones. Add salt,
pepper and flour.
Beat egg and add to mixture with enough milk to make a dropping
Drop tablespoonfuls onto a hot griddle or frying pan.
Cook over moderate heat for about 3-4 minutes each side.
Thanks to my Mum for this recipe she
125g/4 oz caster sugar
150ml/5 fl oz/1 gill/1/4 pint milk
30g/1 oz gelatin
300ml/10 fl oz/1/2 pint evaporated milk or
150ml/5 fl oz/1 gill/1/4 pint very strong black
60g/3 tablespoons Irish Whiskey
Prepare souffle dish, using greaseproof paper band
on a small dish.
Brush dish and band with cold water.
Dissolve gelatin in the hot coffee. Add the whiskey
and leave to cool.
Put the egg yolks sugar and milk in a basin over boiling water and
whisk till thick and light. Add coffee mixture. Whisk evaporated
milk or cream
and whisk egg whites separately. Fold evaporated milk into the mixture.
Wait for signs of setting. If necessary beat again and finally
fold in egg whites.
Pour into the prepared souffle dish, and leave to set firmly.
Decorate with lightly whipped cream on top.
125g/4 oz / 1/4 lb plain flour
90g/3 oz margarine
60g/2 oz sugar
fruit-apples, rhubarb , pineapple (fresh or tinned
4-5 tablespoons sugar
Slice or chop fruit and place in the bottom of a greased
sprinkle with the 4-5 tablespoons sugar.
A little cinnamon or cloves can be added to the apples if liked.
Rub the margarine into the flour to make crumbs.
Add sugar.Spread on top of the fruit.
Bake in a moderate oven 180C/350 F/ Gas 4 for approx. 45 minutes.
Serve with whipped cream or custard.
2-3 slices bread
45g/1 1/2 oz castor sugar
60g/2 oz sultanas (dried green grapes)
450ml/15 fl oz/3/4 pint milk
Butter the pie dish.
Butter the slices of bread and cut into small squares or triangles
and layer in the pie dish, with the sugar and dried fruit.
Arrange the last layer of bread butter side up
. Heat milk and pour it over the beaten egg.
Pour the custard over the bread and add nutmeg if liked.
Leave to soak for 1/2 to 1 hour.
Bake in a moderate oven 180 C/375F/ Gas 4
till the custard is set and top browned, approx.40-45 minutes.
250g/8 oz/1/2 lb butter
250g/8 oz /1/2 lb soft brown sugar
4 lightly beaten eggs
315g/10 oz plain flour
10ml/2 level teaspoons mixed spice...
. Sieve the flour and spice together
250g/8 oz seedless raisins
250g/8 oz sultanas
125g/4 oz chopped cherries
125g/4 oz chopped walnuts
160-240 ml/8-12 tablespoonsful Guinness
Cream the butter and sugar together.
Gradually beat in the eggs with 1 or 2 tablespoonsful
of the flour, to stop it curdling.
Fold in flour and mixed spice.
Add raisins, sultanas, cherries and nuts and mix well.
Stir in 4 tablespoons Guinness and mix to a soft dropping consistency.
Add more Guinness if necessary.Turn into a 7 inch round cake tin.
Bake in a moderate oven 325 F/160 C/ Gas 3 for 1 hour.
Reduce heat 300 F/150 C/ gas 2 and cook a further 1 1/2 hours.
Cover top of the cake with a piece of foil to prevent burning.
When you remove it from the oven prick the top with a skewer
all over and pour on 4-8 tablespoons Guinness .
When cool pour over3-4 tablespoons brandy if liked.
Can be frozen if required.
Also keeps very well and does not need to" mature" before being used.
It can be iced with almond paste and royal icing if needed.
I use this cake every year for our Christmas cake and it always works well.
It was also used for my Wedding cake.
Bracks were traditionally made for halloween and used
various charms baked in them.
The ring meant the person who found it would get married in the year,
the rag, the person would be poor etc.
This amount makes 3 loaves.
500g/1 lb (3 cups) sultanas (dried white
500g/1 lb (2 1/3 cups) firmly packed brown
500g/1 lb (3 cups) raisins
3 cups milkless tea/ or half tea half whiskey /or half
tea half sherry
Soak fruit and sugar in the liquid over
Add 500g/1 lb (4 cups) flour
3 beaten eggs
15ml/3 level teaspoons baking powder
If a spiced brack is liked add 15ml/3 teaspoons mixed
Turn into 3 greased 1lb loaf tins, and bake for 1 1/2
hours in a
mod oven 150 C/300F/Gas 2
These keep very well in a polythene bag in the fridge
because of the drink content.
They also freeze very well.
Serve buttered thin slices for tea.
275g/10oz wholewheat flour
175g/6oz strong plain white flour
2 teaspoons sugar, not traditional but optional
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon cream of tartar
about 300 ml/ 1/2 pint of milk
(or instead of these last two use sour milk. Bought not left to go
Put wholewheat flour in a large bowl and sieve in all other dry
Mix to a soft dough with a little of the milk, adding extra if needed. The
dough should be soft but not wet.
With floured hands knead the dough till smooth, then flatten it into a lage
about 3.5 cm/ 1 1/2 inches thick. Put on a greased tray and score a large
cross on the top.
Bake in a moderately hot oven, Gas 5, 375 F, 190 C, for about 40 minutes.
When it is fully cooked if you lift it off the tray and tap the bottom it
should make a dull thud sound.
Eat within a couple of days.
Eat buttered with both sweet and savory things, jams, smoked salmon
Also freezes well for up to 6 months.
450g/1lb/4 cups plain flour
5ml/1tsp bicarbonate of soda
400ml/14 fluid ounces/ 1 2/3 cups buttermilk
Preheat oven to 230C/ 450F/ Gas 8.
Sift flour, salt and bicarbonate of soda in a bowl. Make a well
in the centre and pour in the buttermilk.
Using your hand mix the milk into the other ingredients to give a soft dough.
It should not be sticky.
Turn onto a floured board and knead lightly till smooth. Shape into
a round about 4 cm/ 1 1/2 inches high.
Cut a deep cross on top and place on a floured baking tray.
Bake for 15 minutes, then reduce heat to 200C/ 400F/ Gas 6 and bake for 30
To test if cooked tap underside of the loaf which should sound hollow.
Makes one loaf.
Great served with butter and jam, or to accompany a stew type meal.
(You must use buttermilk in this. If you cannot get it use sour
milk or add a few teaspoons of lemon juice to ordinary milk.)
( these are what we call scones
which are eaten with butter and jam or
clotted cream and jam for tea.
Americans call them biscuits)
250g/8 oz/1/2 lb self raising flour
3ml/1/2 level teaspoonful salt
150ml/5 fl oz/ 1 gill/1/4 pint milk
Extra milk for brushing
Sift flour and salt into a bowl. Rub in the butter
finely. Add milk all at once.
Mix to a soft but not too sticky dough,
with a knife or spoon.Turn onto a floured board. Roll out to 1/2 inch
cut into rounds with a cutter.
Place on a buttered baking tray. Brush tops with milk.
Bake towards top of the oven 450F/ Gas 8 for 7 to 10 minutes
(or until risen and brown.).
Cool on a wire rack and serve with butter.
Follow the above recipe but add 5 ml/1 level teaspoonful
(English) and a pinch of cayenne pepper with the flour.
Mix in 60g/2 oz finely grated cheddar cheese before adding the
9 to 10 scones.
220g/7 oz butter
250g/8 oz /1/2 lb flour
125g/4 oz sugar
90g/3 oz ground rice
Beat butter to a cream, add all other ingredients.
Mix well with a wooden spoon.
When smooth roll out flat to about 1 inch thick/2 cm
and cut into circles with a cutter,or fingers or triangles.
Prick holes in the top with a fork.
Bake at 350 F/ 180 C/ Gas 4 for 10 -15minutes.
Sprinkle with caster sugar when cool.
Keep in an airtight tin.
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90g/3 oz butter or margarine
90g/3 oz caster sugar
2 rounded tablespoonsful of golden syrup
150g/5 oz rolled (porridge) oats
Mix all together well and
turn into a greased shallow tin (7 inches square is ideal)
Cook in a moderate oven 190C/375 f/gas mark 5
for 25 minutes. Cut into fingers.
Cool in the tin then store in airtight tin.
500g/16 oz/1 lb flour
250g/8 oz/1/2 lb brown sugar
185g/6 oz butter or margarine
3/4 lb treacle or golden syrup
300ml/10 fluid oz/1/2 pint milk
7 ml/1 1/2 teaspoons ground ginger
10ml/2 teaspoons baking powder
3ml/1/2 teaspoon bicarbonate of soda(bread
3ml/1/2 teaspoon salt
Sieve all dry ingredients.
Warm the sugar, fat and treacle or syrup without overheating.
Warm milk and beat the egg. Combine all ingredients, mixing
Pour into a greased and lined loaf or cake tin.
Bake in a moderate oven 180C/350F/Gas 4
for about 1 1/2 hours, or until the centre is firm.
(check by piercing centre with a skewer,
if it comes out clean the centre is cooked)
500g/1 lb flour
1 tsp. baking powder
450ml/ 15 fl oz/ 3/4 pt.
Mix all dry ingredients together. Beat the eggs and add the buttermilk.
Mix well into the dry ingredients.
Cook tablespoons on a hot griddle or frying pan.
Turn over when the underside is cooked and cook second side.
Serve warm with sugar and lemonjuice, golden syrup or butter and jam.
1 teaspoonful brownsugar
1 large measure Irish whiskey
pinch nutmeg and/ or cinnamon
Fill glass with boiling water to heat,
then pour water away.
fill glass 2/3 full with fresh boiling water,
add the sugar and dissolve it.
Add the whiskey, the lemon slice,
cloves, cinnamon and or nutmeg.
1 double measure of Irish Whiskey
1cup strong black coffee
5ml/1 heaped teaspoonful sugar
approx.20ml/1 tablespoonful double cream
Firstly warm a stemed Irish coffee glass, by filling
with hot water.
Then put in the sugar and enough coffee to dissolve the sugar.
Stir well Add the Irish Whiskey to fill within an inch of the brim.
Now the hard bit.
. Hold a teaspoon curved side up over the glass,
then pour the cream over it into the glass.
It should float. Do not stir in the cream.
More Irish recipies on my
Have an Irish Christmas
Hi. I hope you enjoy my Irish cookery page and the
links I've included.
If I have made any mistakes or you find any links
that have changed...please E-Mail me! Thanks!
Links last checked and new recipes and links added Sept 2009