Luck Of The Irish

Irish Stew & Meat Recipes

Irish Potato Recipes

Irish Breads Recipes

Irish Dessert Recipes

Irish Misc. Recipes

Irish Stew & Meat Recipes:

Irish Stew

1 oz/25 g butter
2 lb/900 g lamb or beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 tbsp plain flour (optional)
0.5 pint/275 ml beef stock
2 tbsp tomato puree
0.5 tbsp sugar
2 potatoes, cubed (optional)
1 bottle of Guinness or a large glass of red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
Salt and freshly ground black pepper
Tabasco sauce

Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary.

Remove the meat from The pan, add the onion and carrots and cook until slightly softened.

Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste.

Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender.

While the stew is simmering, add 4 or 5 drops of tabasco to taste.

Serves 4

Irish Pub Style Steak and Stout Pie

Here's a recipe for a celebration on St. Patrick's Day! Beef stew meat, bacon, raisins and stout simmering in a delicious onion gravy baked in a pie crust and decorated with shamrock designs.

double crust for a 9-inch pie plate
4 slices bacon, chopped coarse
2 onions, chopped
4 T. flour
1 t. seasoned salt
1/4 t. black pepper
2 lbs. beef stew meat
4 T. veg. oil
2 T. golden raisins
1 T. lite brown sugar
1 12 oz. bottle Guinness stout
Tabasco sauce to taste
1/2 c. parsley, chopped

Line a 9-inch pie plate with half of prepared pastry. Bake accord. to pkg. dir. and cool.

Preheat oven to 350. Cook bacon, drain. In same skillet, saute onion till limp. Drain and put bacon and onion into an oven-proof casserole. Combine flour, salt and pepper in a large bowl. Add meat and toss to coat. Heat oil in skillet and add pieces of beef to brown. Drain and add to casserole.

Place casserole over med-high heat and add raisins, brown sugar, stout and Tabasco. Bring to a boil stirring to blend well. Cover and bake in oven for 1 1/2 hours. Stir occasionally. Add more stout or water if gravy appears too thick.

Remove from oven and increase oven temp to 425. Stir parsley into mixture, spoon into pie shell, roll out the other pie crust and cut out shamrocks or slits to vent steam. Place on pie, flute or crimp edges. Place pie on cookie sheet and bake till crust is golden about 16 mts. Remove from oven and let sit 15 mts. before cutting.

Serves 6

Irish Stew (Ballymaloe)

3 lb Lamb neck chops
4 carrots
4 onions
1 tbsp. butter
1 lamb fat or beef dripping
4 potatoes
salt and pepper to taste
2-1/2 cups stock or water
1 tbsp. fresh parsley, chopped or 1 tsp. dried parsley
1 tbsp. fresh chives, chopped

Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.

Irish Chicken-Leek Pie

10-12 inch pie pastry
1 Chicken, about 4 lb*
4 1 inch-thick Slices ham steak
4 large leeks, cleaned/chopped
1 large onion, chopped
Salt and pepper
1/2 tsp Ground mace or nutmeg
2 cups Chicken stock
1 cup heavy cream

*Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage, 1 stalk chopped celery, and 1 chopped onion.

In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)

Irish Beef Stew with Guiness

2 Tbsp olive oil
3 bay leaves
2 lbs stew meat, cut into 1 1/2 - 2 inch cubes (leave some fat on)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2 -3 tsp all-purpose flour
3/4 cup Beef Stock (canned okay, but homemade is best)
1/2 cup Guiness Stout (get it in a can, not a bottle)
1 Tbsp chopped parsley
1/2 lb carrots, sliced (with apologies to Jeff, I often substitute potatoes and celery)
Salt and freshly ground black pepper, to taste

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary, and flours, and stir well until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F degree oven for about 2 hours, stirring a couple times. Check for salt and pepper before serving.

Irish Pot-Roasted Chicken

Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 x Med. onions, sliced
2 lb Potatoes
Seasoned flour
3 T Dripping or oil
4 x Med. carrots, sliced

If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole.

Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour.

Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.

Servings: 4

Irish Loin of Pork with Lemon and Herbs

6 lb Boneless pork loin
1/4 cup Minced onion
1 Tbsp Basil
3/4 cup Olive oil
1/2 cup Chopped parsley
1/4 cup Finely grated lemon peel
3 Garlic cloves crushed
3/4 cup Dry sherry

Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.

8 servings

Irish Potato Recipes:

Irish Potato Pancakes

1 green pepper
1 red pepper
1 onion
1 Tablespoon salt
1/2 teaspoon black pepper
8 cups shredded white potatoes, thawed to room temperature
6 eggs
1 cup flour
1 cup half and half
1 teaspoon garlic, minced
Olive and canola oil

Chop the onions and peppers, then saute lightly in olive oil. Set aside. In a large mixing bowl, combine the eggs, half and half, black pepper, garlic, and salt. Whisk well. Add the flour; mix. Add the onion and peppers mixture. Add the potatoes and mix together thoroughly.

Preheat a frying pan or griddle to 375 degrees and brush with canola oil. Spoon out the mixture onto the griddle, making 6- to 7-inch cakes. Flip the cakes over, frying each side. Sample the first cake for salt content. Typically you add more salt to potato dishes than you might normally think correct. Serve the pancakes topped with sour cream and finely chopped green onions. Add more sour cream on the side.

Serves: 10

Irish Potato Candy

1 tablespoon mashed potatoes
2 1/4 cups powdered sugar
1 (12 ounce) jar peanut butter

Place mashed potatoes in a mixer bowl. Add the powdered sugar 1 cup at a time, beating well after each addition. Spread into greased 10x15 inch jelly-roll pan. Spread peanut butter over top. Roll as for a jelly-roll. Cut into slices.

Yield 16 servings

Irish Sausage and Potato Pie

A fair amount of preparation is necessary, but it results in a fantastically flavoured dish. Needs to be served with lightly cooked fresh vegetables to combat the heavy and rich nature of the pie.

8-12 pork sausages
115g/4oz unsalted butter
2 large onions, finely sliced
175g/6oz bacon lardons
225g/8oz cavolo nero cabbage, finely shredded
1.3kg/3lb floury potatoes, peeled and finely sliced
30g/2tbsp soft thyme leaves
600ml/1pt double cream
425ml/�pt fresh beef stock
2 bay leaves
salt and pepper

1. Preheat oven to 170C/325F/Gas 3.

2. Heat a non�stick frying pan. Add the sausages and gently fry until they are about three quarters cooked and golden brown. Remove from the pan and slice on the diagonal, lengthways into three.

3. Meanwhile heat a large frying pan. Add the 55g/2oz of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside.

4. Add the bacon lardons to the frying pan and cook for 3�4 minutes until golden and crispy. Add the cavolo nero with 2 tablespoons of water. Cook for 2�3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside.

5. Rub a large gratin dish (30x21x6cms/12x8x2in) liberally with 25g/1oz butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and pepper and a sprinkling of the thyme. Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt, pepper and thyme. Spoon over the cooked cavolo nero and bacon. Top with another layer of potato slices and season again with salt, pepper and thyme. Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt, pepper and thyme.

6. Pour the cream and stock into a pan and add the bay leaves. Place over a gently heat and bring to just below boiling point. Pour over the sausage and potato pie. You want the liquid to just cover the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for 1� hours.

7. Remove the foil from the dish and increase the oven temperature to 200C/400F/Gas 6 and cook for a further 15 minutes or until the top is golden. Serve immediately with garlic bread.

Serves 6-8

Irish Breads Recipes:

Irish Freckle Bread

1 medium-sized russet potato (about 6 ounces), peeled and cut into chunks
1-1/2 tablespoons active dry yeast
1/3 cup sugar
5 to 5-1/2 cups bread flour
2 teaspoons salt
2 eggs
1/4 cup vegetable oil
3/4 cup golden raisins
1/2 cup dried currants
1 cup grated carrot or parsnip
1/2 cup finely chopped dried pineapple.

Place the potato chunks in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until tender, about 20 minutes. Drain, reserving the liquid, add water as needed to make 1-3/4 cups liquid. Mash the potato (no lumps) to yield 1/2-cup and set aside.

Cool both the potato water and the mashed potato to 105 to 115 degrees F.

In a large bowl with a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, sprinkle the yeast over the potato water.

Stir to dissolve. Add the sugar, mashed potato, and 1 cup of the flour. beat until smooth and cover with plastic wrap. Let rest at room temperature until bubbly, about 45 minutes.

Add the salt, eggs, oil, and 1 more cup flour to the batter and beat until smooth, about 1 minute. Add the raisins, currants, carrot or parsnip, and pineapple. Add the remaining flour, 1/2-cup at a time, until a soft dough is formed that just clears the sides of the bowl.

Turn out the dough onto a lightly floured work surface and knead until smooth, shiny, and soft, about 2 minutes, adding only 1 tablespoon flour at a time as necessary to prevent sticking. Push back any fruits that may fall out during kneading. It is important that this dough remain soft and pliable, or it too dry. Place in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1-1/2 to 2 hours.

Turn out the dough onto the work surface and divide into 3 equal portions. Form each into a fat rectangular loaf. Place each portions into a greased 8 x 4-inch loaf pan. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, or about 1 inch above the rim of the pans, 45 hour. Twenty minutes before baking, preheat the over to 375 degrees F.

Bake in the center of the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove immediately from the pans to a rack to cool completely before slicing.

Makes 3 loaves

Irish Brown Soda Bread

4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk

Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.

In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.

Bake in preheated oven until golden brown, about 30 to 45 minutes.

Servings Per Recipe: 12 amount

Irish Soda Bread

3/4 cup sugar
1/2 cup butter, softened
1 egg, beaten
3 cups flour
1/4 tsp baking soda
1 tbsp baking powder
1/4 tsp salt
1 1/4 cups buttermilk
1 cup raisins
1 tsp caraway seeds.

Preheat oven to 350. Grease and flour a 9x5-inch loaf pan or 1 1/2-qt. casserole dish. Cream butter and sugar, add egg, blend well. Sift flour, baking powder, baking soda and salt into the creamed ingredients. Mix well. Stir in the buttermilk until blended. Add raisins and caraway seeds. Pour into pan evenly. Cut a bold cross on top of bread(prevents cracking -- I always do but the cross thing doesn't seem to work for me -- hope that you all have success). Bake 1 hour until lightly browned. Cool for 5 minutes. Remove to wire rack. Dust with icing sugar.

Irish Quick Bread

3/4 cup sugar + a little to sprinkle on top
1/4 cup butter, softened
1 egg, beaten
1 1/2 cups buttermilk
2 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup raisins

Cream butter and sugar until fluffy. Add buttermilk and egg and blend. In another bowl, sift flour, salt, baking powder and soda. Add dry ingredients to the wet mixture and mix only until moistened. Fold in raisins and currants. Pour into a greased loaf pan. Sprinkle the top with a little sugar. Bake at 375F for thirty minutes and then turn the oven down to 325F and bake for another 30 minutes.

Irish Whiskey Soda Bread

4 c Flour, all purpose
1 ts Salt
1 ts Baking Soda
1/4 c Butter, chilled
1 c Raisins or currants (option)
1/2 c Honey, liquid
1/4 c Irish Whisky or buttermilk

2 tsp Irish Whisky
2 tsp milk

In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.

In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges.

Irish Soda Bread

6 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
3 Tbsp cornstarch
2 tsp sugar
1 tsp salt
2 1/2 cups buttermilk
[Optional - add currants, raisins, or other dried fruit that comes to hand into this recipe. Add no more than a cup - the sweet taste of the fruit is a nice counterpoint to the savory stew]

Preheat oven to 375 F.

Add all of the dry ingredients in a large bowl and mix very well. Pour all of the buttermilk into the bowl at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and knead for a moment or so until everything comes together.

Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it. Place the loaves on a large, ungreased baking sheet. Sprinkle some additional flour on the top of each loaf and, using a sharp knife, make the sign of the Cross in slashes on the top of each.

Allow the loaves to rest for 10 minutes and then bake on the middle rack of the oven for 40 minutes, or until the loaves are golden brown and done to taste. Cool on racks.

St. Patrick's Day Bread with Irish Whiskey Glaze

This is a good basic recipe for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted.

It says to use 3 greased mini-loaf foil pans 6x3x2 inches, (I used instead 8x8 inch square pan and made 1 cake. Test to see if done).

1/2 cup butter
1 cup sugar
2 eggs
1/4 cup Irish whiskey
1/3 cup sour cream
2 teaspoons vanilla
1 3/4 cups flour
2 teaspoons baking powder
1 cup dark raisins
1 cup chopped walnuts

Beat the butter with the sugar add eggs, whiskey, sour cream and vanilla until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix.

Divide batter between 3 greased mini-loaf foil pans (6x3x2-inches) and bake in a 325 oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack.

When cool, drizzle tops with Irish whiskey glaze. Yields 3 mini-loaves.

Irish Whiskey glaze:

1 teaspoon Irish whiskey
1 tablespoon cream (or evaporated milk)
1 teaspoon melted butter
2/3 cup sifted powdered sugar (more if needed)

Stir together all the ingredients until blended.

Irish Soda Bread with Eggs, Bacon and Fried Potatoes

225g/8oz plain wholemeal flour
100g/4oz plain white flour
50g/2oz medium oatmeal
7.5ml/1�tsp bicarbonate of soda
7.5ml/1�tsp cream of tartar
2.5ml/�tsp salt
50g/2oz butter
200ml/7floz carton buttermilk or natural yogurt
a little milk for glazing
45ml/3tbsp vegetable oil
175g/6oz new potatoes, sliced
dash of vinegar
4 large eggs
4 rashers middle back bacon
4 tomatoes, halved Method

1. Preheat oven to 220C/Fan200C/400F/Gas 6.

2. Place flours, oatmeal, soda, tartar and salt in a large bowl. Rub in the butter. Add the buttermilk and mix to a firm dough.

3. Lightly knead the dough on a floured surface then shape into an 18cm/7in round loaf shape. Brush with milk and sprinkle over a little extra flour or oatmeal if liked. Bake for 30-35 minutes or until golden brown and risen - the loaf should sound hollow when tapped on the base. Cool slightly before cutting into wedges.

4. Heat the oil in a frying pan, add the potatoes and fry for 4 to 5 minutes, stirring occasionally until golden on both sides. Grill or fry the bacon and tomatoes to your liking.

5. To poach the eggs: fill a non-stick frying pan with water, add a dash of vinegar and a pinch of salt and bring to the boil. When the water is simmering, carefully crack in the eggs, reduce the heat and poach for 2 to 3 minutes or until cooked to your liking.

6. Serve the poached egg on top of buttered soda bread with the bacon, tomatoes and potatoes to accompany.

Irish Dessert Recipes:

Angel IRISH MIST c. Irish Whiskey

1 can Eagle Brand milk
2 tsp. Hershey's chocolate syrup
1 Tbsp. cream of coconut
8 oz. whipping cream
8 ice cubes

Mix all ingredients except ice cubes and whipping cream in blender. Add 8 ice cubes and blend again. Add whipping cream and blend only for 1 second. Do not overbeat because it will cause cream to become lumpy. Refrigerate.

Irish Cream-Chocolate Mousse Cake with Coconut Crust

1-1/2 cups Famous Wafer Chocolate Cookie crumbs
1/2 cup ground toasted cashews
1/2 cup ground toasted coconut
1/3 cup sugar
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted

1 pound bittersweet chocolate
1/4 cup unsalted butter, diced
2 teaspoons instant espresso
4 eggs, separated
1/2 cup sugar
1/2 cup Irish Cream
1/2 teaspoon pure vanilla extract
2 cups heavy whipping cream

Mint sprigs
To prepare the crust, butter a 10-inch springform pan. Put the cookie crumbs, cashews, coconut, sugar, and cinnamon in a medium bowl and mix well. Add the melted butter and mix well. Press the mixture into the prepared pan and place in the refrigerator to chill while you prepare the filling.

To prepare the filling, put the chocolate, butter and espresso in a metal bowl and place over gently simmering water until the chocolate is melted, about 5 minutes. Remove the top of the double boiler and set aside. Do not remove the simmering water from the heat.

Put the egg yolks, sugar, Irish Cream, and vanilla in a medium metal bowl (just large enough to nest in the bottom of the double boiler without touching the water) and whisk together. Place the bowl over the simmering water and whisk until the mixture is very thick and resembles softly whipped cream. Fold the melted chocolate and 1 cup of whipped cream into the egg mixture and set aside.

Remove the crust from the refrigerator. In a medium bowl, whisk the egg whites until they form soft peaks but are not dry. Gently fold the whites into the chocolate mixture and pour the mixture into the crust. Refrigerate until completely cold, 3 to 4 hours.

Whip the remaining cup of cream to soft peaks. To serve, cut the cake into slices. Top each slice with a dollop of whipped cream and several mint leaves.

Serves 12

Irish Wedding Cake

Currants 1 lb. 12 oz.
Sultanas, 1lb.
Raisins, 9 oz./25 oz
Shredded Almonds, 7 oz.
Glace Cherries, 70z
Peel,cut,mixed, 70z
Flour, 1lb 3oz.
Salt, 1 teaspoon
Mixed Spice, 2 1/2 tsp.
Butter, 1lb.
Brown sugar, 1lb.
Black treacle (molasses), 2 tbsp.
Orange and Lemon zest, 1 1/2 tsp. each
Eggs, 8 large
Pure Vanilla, 1 1/2 tsp.
Brandy, 4 tbsp.

Grease a 12-inch tin and line it with three layers of greaseproof paper, extending about 2" above the top of the tin. Tie a thick band of folded newspaper around the outside of the tin to protect the edge of the cake from over cooking, have a suitable sized piece of brown paper to put over the cake if it is in danger of overbrowning.

Note: cake is done when a toothpick inserted into center comes out clean.

Mix dried fruit with cherries and the peel with a tablespoon or two of the flour in bowl.

In another bowl, sift flour, salt and the spices.

In a third bowl, cream the butter and sugar until light and fluffy. Add molasses, zests and vanilla.

To this mixture, add the eggs, one by one with a tablespoon full of flour with each and beat well. Fold in the fruit and remaining flour plus the brandy. Mix well.

Turn mixture into the prepared tin and smooth down with tablespoon making a slight hollow in the center. You may leave the cake over night or till ready to bake.

Pre-heat oven to 300 degrees F. bake cake in center of the oven for 1-1/2 hours. Reduce heat to 275 degrees F, for the remaining baking time (3 to 4 hours) or until the top of cake feels firm to the touch and toothpick comes out clean and dry. Watch cake as it bakes. Cover if it looks like it might overbrown.

Cool cooked cake in tin then remove paper and turn upside down onto a board. Make small holes into the cake with skewers and pour on some extra brandy.

When brandy is absorbed wrap cakes in double layer of greaseproof paper and then a layer of foil. Seal and store in airtight container and place in a cool place for at least a month.

Cake should be finished at least two weeks prior to the wedding so flavors will mellow. Ice with Royal Icing or Fondant Icing.

Irish Coffee Pudding

6 eggs, separated
1 heaping cup sugar
1 1/4 cup strong black coffee
1 1/2 ounces plain gelatin
1 1/4 cup heavy cream
7 teaspoons Irish whisky
finely chopped walnuts (optional)
Whiskey flavored whipped cream (optional)

1. In a Pyrex bowl, cream the egg yolks with sugar.
2. Heat the coffee and dissolve the gelatin in it.; then add to the egg yolk mixture.
3. Beat the mixture well.
4. Place the bowl over a pan of boiling water and beat; stir constantly until the mixture begins to thicken.
5. Remove from heat allow to cool.
6. When the bowl has cooled a little, put it over cracked ice and continue to stir.
7. When the mixture is almost set, whip the cream and fold in the whiskey, then fold in the stiffly beaten egg whites.
8. Pour into dessert dishes and let set.
9. Garnish with additional whipped cream with whiskey folded in, and finely chopped walnuts.

Irish Whiskey Walnut Bundt Cake

5 oz sugar
2 1/2 oz unsalted butter -- softened
1/8 oz salt
5 oz flour, cake
1/8 oz baking powder
3 oz eggs
2 1/2 oz whiskey, bourbon
5 1/2 oz walnuts -- chopped
4 oz raisins

Combine the sugar, butter, and salt and mix on low speed for 3 minutes. Combine the flour with the baking powder in a separate bowl. Combine the eggs and whiskey in a separate bowl. Add the flour mixture and the egg mixture to the sugar-butter mixture, alternating with each, mixing on low speed until incorporated. Scrape down often. Then mix on medium sped for 1 minute. Add the walnuts and raisins and mix on low speed for 1 minute or just until they are blended in.

Pour batter into prepared bundt pan. Bake in a preheated 350F until done, about 40 minutes.

Decorate with streaks of melted white chocolate on top of a chocolate ganache.

Clonmel Recipe Irish Trifle

Break up homemade sponge cake into smallish pieces, not too small. Pour sherry or port or wine, to soak into the cake. Or use orange juice. Alternate spoons of thin custard and jam or jelly, cover with slightly sweetened whipped cream, top with toasted almond slices, and fresh raspberries if possible. It's best if all the ingredients are homemade. Should be made 24 hours ahead and kept in the fridge.

Irish Cream Cake

1 package chocolate cake mix
1 pkg. (4 serving size) chocolate instant pudding and pie filling mix
4 Large California Fresh Eggs
1 cup Irish Cream liqueur
1/2 cup cold water

Preheat oven to 350F. Grease and flour two 9" cake pans. Combine all ingredients together in large bowl and blend well with electric mixer for about 2 minutes. Pour into pans and bake 30 minutes or until cake tests done. Cool 10 minutes and remove from pans. Finish cooling and serve plain or topped with whipped topping. These two layers can be split into four layers and then iced and filled with your favorite icing to make a delicious torte.

Serves 10

Irish Tea Cookies
1 cup sugar
1/2 cup butter
2 beaten eggs
1/3 cup milk
1 tsp vanilla
1 tsp baking powder

Mix first 6 ingredients together. Add and mix in enough flour to make dough stiff enough to handle.

Roll thin. Sprinkle with sugar. Roll again. Cut out with biscuit cutter or any cookie cutter.

Bake at 350 until sides and bottoms are a golden brown.

Baileys and Amaretto Brownies

2oz (50g) dark continental chocolate (75% cocoa)
4oz (110g) butter
2 large eggs, beaten
8oz (225g) granulated sugar
3oz (75g) plain flour
1 tsp (5ml) baking powder
1/4 tsp salt
2 tbsp (30ml) Baileys
1 tbsp (15ml) Amaretto

Put the chocolate and butter together in a large mixing bowl placed over a pan of simmering water - do not let the bowl touch the water. Allow the chocolate to melt, then beat it smooth, remove from the heat and simply stir in all the other ingredients until thoroughly blended.

Spread the mixture evenly into a well-greased tin 7x11 inches (18x28cm) lined with baking parchment to 1 inch (2.5cm) above the tin. Bake in the centre of the oven at 180C/350F/gas mark 4 for 30 minutes or until slightly springy in the centre.

Remove the tin from the oven and leave to cool for 10 minutes before cutting into squares. Transfer to a wire rack with a palette knife to finish cooling. These brownies will be slightly crisp on the outside but deliciously soft and squidgy within.

Irish Cream Cake

2 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
2 c. sugar
2 eggs
4 oz. unsweetened baking chocolate, melted
1 tsp. vanilla
1 c. Bailey Irish cream
1/2 c. milk
1 c. chopped walnuts

Sift cake flour, baking powder and salt; set aside. Cream sugar and butter; add eggs, 1 at a time, and beat well after each addition. Mix in chocolate and vanilla. Mix Bailey's with milk and add alternately with flour, mixing well. Stir in walnuts. Bake at 350 degrees in round pan for 30 minutes; 9 x 13-inch pan for 35 minutes and Bundt pan for 50 minutes.

Irish Whiskey Cream Cheesecake

Serves 6

40g/1oz unsalted butter
150g/5oz Oreo cookies, or similar
2 egg yolks
40g/1oz caster sugar
250g/9oz cream cheese
100g/3oz Irish whiskey cream liqueur
10ml/2tsp leaf gelatine
30ml/1floz water
5ml/1tsp zest of minneola (or normal orange if not in season)
225g/8oz double cream
50g/2oz dark chocolate, 70% cocoa solids

1. To make the cheesecake base: melt the butter in a small saucepan on a low heat.

2. Crush the cookies in a bag using a rolling pin to a medium to fine crumb. Mix the butter with the cookie crumbs ensuring the crumbs are well coated.

3. Place a spring sided 20cm/8in ring mould or 6 individual shaped moulds of choice on a lined flat baking tray. Spoon the buttered crumbs into the mould(s) to form a base and place in the refrigerator to chill.

4. For the cheesecake filling: place the egg yolks in a medium sized mixing bowl, add the sugar and using a hand whisk or electric whisk, mix to make a sabayon. The mixture should be at a thick ribbon stage to nearly hold its own shape, light coloured and smooth in texture.

5. In a separate bowl beat the cheese until just softened and smooth. Whisk into the egg mixture then add the Irish whiskey cream liqueur and mix until soft.

6. In a shallow dish, cover the gelatine with hot water. Leave to soak for a few minutes until softened, then drain and put into a pan with 2tbsp/30ml/1floz of water. Heat gently, swirling until dissolved.

7. Cool, then whisk into the cheese mixture. Fold in the zest. Whip the double cream to soft peaks and fold in. Pour the mixture on top of the base in the tin and chill for at least 1� hours.

Serve with Minneola Sauce

Serves 2-4

juice of 2 minneola oranges or juice of 1 medium normal orange if minneolas are not in season
10g/2tsp caster sugar
15g/1tsp arrowroot
cold water

1. Squeeze the juice from the oranges and strain into a small saucepan and add the sugar. Place over a low heat to dissolve the sugar. Mix the arrowroot with enough cold water to make a smooth paste.

2. Add a small quantity to the juice. Over a low heat bring to a simmer to allow the arrowroot to cook and thicken the mixture. Do this slowly as you do not want a thick glutinous sauce.

3. Cool in the fridge until required

Irish Coffee

In an 8-ounce coffee mug, mix the following:

4 ounces (1/2 cup) hot coffee OR
1/2 cup hot water and 2 teaspoons instant coffee
2 teaspoons sugar
2 tablespoons Irish Creme Liqueur
1 ounce ( 2 tablespoons) bourbon or Irish whiskey

Serve immediately. Top with a dollop of whipped cream, if desired.

Irish Coffee Ice Cream

1 cup sugar
1 envelope unflavored gelatin
4 cups half-and-half or light cream
3 beaten eggs
1/4 cup instant coffee crystals
1/4 cup whiskey or Irish Mist liqueur

In a large saucepan combine sugar and gelatin. Stir in half-and-half or light cream. Cook and stir over medium heat until mixture almost boils and sugar dissolves. Remove from heat. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 minutes or until slightly thickened. Do not boil. Stir in instant coffee crystals and whiskey or liqueur. Cool. Transfer the mixture to a 4-quart ice-cream maker and freeze according to the manufacturer's directions. Or, transfer the mixture to a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or until almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover; freeze until firm. Makes about 1-1/2 quarts (12 to 16 servings).

Make-Ahead Tip: Place ice cream in freezer container; seal, label, and freeze up to 1 week.

Irish Misc. Recipes:

Irish Cabbage Soup

Makes 5 cups

3 tbsp. butter
3 tbsp. chopped onion
1/4 cup chopped peeled raw potato
3 cups finely chopped green cabbage
3/4 tsp. salt
1/2 tsp. nutmeg
1 tbsp. flour
2 cups broth or water
2 1/2 cups milk
chopped parsley

Heat butter in a skillet or Dutch oven. Add onion and saute until tender but not browned. Add potato, cabbage, salt, nutmeg and flour and mix. Add broth, cover and cook 20 minutes. Puree in blender or use a food mill. Add milk and reheat. Serve sprinkled with parsley.

Irish Cabbage Rolls Made with Corned Beef

1 cabbage
1 cup corned beef
1 each onion
1 cup celery
1 egg
1 cup cooked brown rice
2 teaspoons spicy brown mustard
1 beef flavored bouillon
1/4 cup water
1 cup beer

1 Tablespoon oil
1 Tablespoon flour

Remove 1 outer cabbage leaf for each portion. Remove and discard thick core from each leaf. Blanch in boiling water for 30-60 seconds, until limp. Drain well and set aside.

Combine corned beef, onions, and celery in a food processor process until finely chopped. Add eggs, rice, and mustard. Pulse just to blend well.

Place 1/2 cup of chopped mixture onto the rib end of each cabbage leaf. Make sure you slice of the hard rim for easier rolling. Fold rib end over filling. Fold in sides and roll up to seal filling. Place, seam-side down, into a large baking pan.

Combine bouillon and boiling water-mix well. Add beer; mix well. Pour over and around cabbage rolls. Bake, covered, at 375 F. for 60 minutes, until tender remove cabbage rolls with a slotted spoon, to a heated serving platter.

Heat oil in a skillet, over a medium flame. Whisk in flour. Heat and stir until mixture begins to color. Gradually stir in juices from baking pan. Heat and stir until thickened. Pour over cabbage rolls. Serve hot, with spicy brown mustard to the side.

10 servings

Irish Vegetables

Servings: 5

1 Bay leaf
1 cup Water
2 tbsp Wine vinegar
1/2 cup Corn
1/2 cup Broccoli flowerets
1/2 cup Carrot
1/2 cup Cauliflowerets;
1/4 cup Pimiento; chopped
Salt to taste
Fresh ground pepper

Combine bay leaf, water, wine vinegar in medium saucepan. Bring to a boil; add vegetables. Simmer until vegetables are tender. Drain, remove bay leaf. Salt and pepper to taste.

Irish Smoked Salmon Salad

12 ounces Irish smoked salmon
4 cups Mesclun salad mi (mixed field greens)
6 ounces goat cheese, divided into fourths
1/2 loaf day-old French bread, cubed
1 each: lemon, lime, and orange, peeled and sectioned (reserve juices for dressing)
4 tablespoons reserved citrus juices
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh chives
Salt and pepper to taste

Toast bread cubes at 350 degrees for croutons. In a small bowl, whisk together the citrus juices and olive oil; season with salt and pepper. On chilled salad plates, arrange slices of the smoked salmon in a fan pattern. Toss the greens with the dressing until lightly coated, and mound about a cup of the salad in the center of each plate. Place the fruit sections on top. Arrange goat cheese and croutons around the palte. Serves 4, but the recipe is easily enlarged.

Traditional Irish Breakfast ..using white breakfast pudding

8 slices of Shannon Traditional Irish Bacon (Premium)
4 Shannon Traditional Irish Sausages (Bangers)
4 slices of Shannon Traditional Black Breakfast Pudding
4 slices of Shannon Traditional White Breakfast Pudding
4 eggs
4 Medium size tomatoes
Freshly ground pepper

Over low heat, saute bacon, turning frequently until done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to note that Irish bacon is not cooked crisp hard. Place sausages in pan and cook until brown on all sides. Cut the tomatoes in half and fry with slices of pudding in the bacon fat. Remove and keep hot. All the above items can also be broiled instead of being fried. Cook eggs to order.

Serves 4