Bacon and Cabbage Soup

A gorgeous chunky colourful soup to finish off this month of Irish recipes!! I hope you enjoyed them!!

Ingredients

250g bacon, diced

2 large potatoes, peeled and cubed

400g can chopped tomatoes with juice

1 cup chicken stock, or as needed

Salt and black pepper to taste

155g thinly sliced cabbage leaves

Method
1. Place bacon in a large deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
 
2. Stir in potatoes, tomatoes and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.  

3. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Enjoy!!

Treacle Oat Bread

My mum tells me that when she was a girl they used to store a metal spoon under the house and would use it to sneak spoonfuls of the treacle (and horse pellets!!). Grandma never found out either!

Ingredients

90g rolled oats

1/2 cup treacle

5 tablespoons vegetable oil

1 teaspoon salt

1 1/2 cups boiling water

2 tablespoons dried active baking yeast

1/2 cup lukewarm water

125g wholemeal flour

750g bread flour

2 eggs

Method
1. Combine rolled oats, treacle, oil, salt and boiling water in a large bowl and allow to cool to about 40C.
 
2. In a small bowl, stir yeast into lukewarm water and set aside for about 10 minutes, until foamy.  

3. Add yeast to oat mixture and stir well. Add wholemeal flour, 1/2 of the bread flour and the eggs. Beat well.  
4. Gradually stir in enough of the remaining flour to make a soft dough. Turn dough out to a lightly floured surface and knead for about 10 minutes. Place in a well greased bowl with a lid on it. Put into the fridge and leave overnight.  

5. The next day, preheat oven to 190 degrees C. Punch down dough, form into loaves, then let rise until doubled.
 
6. Bake for about 40 minutes, depending on size, until loaves sound hollow when tapped. I get 3 large loaves and 4 mini loaves with this recipe.

Irish Dumpling Stew

Sooo incredibly yummy, it's hearty and oh so Irish!

Ingredients
For the Stew:
4 medium-sized Gold Potatoes or Butter Red Potatoes, whole
2 pounds stew meat, lamb or beef
1/2 cup flour
2 onions, chopped
2 carrots, chopped
2 tomatoes, peeled and chopped
1 clove garlic, minced
1 large bunch of mixed herbs (thyme, rosemary, sage), tied with a string
1 1/2 cups beef broth
Salt for taste
Pepper for taste

For the Dumplings
3/4 cup self raising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste

Method
1. Coat all sides of the meat pieces in flour. Heat oil.

in a skillet and brown the meat bits. Add onions and garlic. Saute.
2. Toss the browned meat, onions and vegetables into a large cooking pot. Place herbs in the middle of the mixture. Cover with broth and cook for 2 hours over low temperature.
3. While the stew is cooking, you can make the dumplings. Add the dumplings 20 minutes before stew is done. Add salt and pepper for taste. 
4. Mix the dry ingredients together in a large mixing bowl. Add shortening and egg. Whisk all the ingredients thoroughly.
5. Divide mixture into small ball shapes. Roll these into even rounds with your floured hands.
6. Place the molds in boiling water or broth. Cook for 15 minutes. Add to stew 20 minutes before stew is done.

 Enjoy!

Pea and Ham Soup

This soup is made with dried peas; these generally have to be soaked overnight, though it is possible to buy some that need only a few hours' immersion. It is slightly less trouble to make the soup with split peas - which have no skins - and here there is a choice of green or yellow. Although there is no difference in the taste, the latter give the soup a pleasant golden colour.

Ingredients
2 cups dried peas or split peas
1/2 cup diced pieces of cooked ham or a ham bone
1 large onion
6 cups ham stock or water
cream (optional)
parsley (optional)
seasoning

Method
1. Soak the peas as directed on the packet. Chop the onion. Add the peas and water or stock and the ham bone if used.

2. Cook gently until the peas are soft - about an hour. Remove the bone and strip off any meat. This should be cut into small dice and reserved.

3. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.

Enjoy!

Irish Chocolate Cake

The "Irishness" of this lovely chocolate cake is thanks not only to the wonderful liqueur used in the filling, but also to a certain, very Irish, ingredient in the cake mixture itself, which contributes to its moistness. And while it may sound a little weird, give it a try, you will be very pleasantly surprised :)

Ingredients
Sponge
175g self-raising flour
1/2 tsp salt
50g dark chocolate
110g butter
175g caster sugar
80g cooked mashed potato
2 eggs, beaten
4tbsp milk

Filling
110g dark chocolate
125ml double cream
50g icing sugar
3tbsp Irish cream liqueur

Method
1. Preheat oven to 190°C, and grease and line two 20cm cake tins.

2. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk.

3. Divide mixture between cake tins and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the filling.

4. Melt the chocolate as before, stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Enjoy!

Porter Cake

Porter is a type of dark Irish beer, not now as widely available as it once was. It is not as strong as stout but Guinness, Murphy's or other Irish stout can be substituted in this recipe if mixed fifty-fifty with water. This cake is quickly and easily made, it tastes good fresh from the oven, and is best kept for about a week in an airtight tin.

Ingredients
1 cup porter
1 cup butter
1 cup brown sugar
6 cups mixed dried fruit (equal quantities currants, raisins, sultanas
with about half as much mixed peel)
4 cups plain flour
1/2 tsp baking soda
1 tsp mixed spice
grated rind from one small lemon (optional)
3 medium eggs

Method
1. Melt the butter and sugar in the porter in a saucepan. Add the fruit and simmer for 10 minutes. Allow to go cold and add the sieved flour, baking soda, spices and lemon rind. Beat the eggs and mix in with a wooden spoon.

2. Pour into a greased and lined 25 cm cake tin and bake on the middle shelf of a pre-heated oven at 160°C for about 1 3/4 hours. To test the cake, push a skewer into the centre; if ready, the skewer will come out clean. Allow the cake to cool in the tin.

Best served with custard or vanilla ice-cream.

Enjoy!

Boxty

Boxty is a traditional potato dish, celebrated in the rhyme.

Boxty on the griddle,
boxty in the pan,
If you can't make boxty,
you'll never get your man

Ingredients
1 cup raw potato
1 cup mashed potato
2 cups plain flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/2 cup milk

Method
1. Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes.

2. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface.

3. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.

If liked, more milk and an egg can be added to make a batter which can be fried in bacon fat like drop scones.

Enjoy!

Kerry Apple Cake

A cake found most popular in the Kerry county. This cake does not keep very well, but that is not usually a problem, as you can be sure it will disappear very quickly! It is best eaten warm with cream and is also perfect with cheese.

Ingredients
175g/ 6oz butter
175g/ 6oz caster sugar
2 eggs, beaten
225g/ 8oz self-raising flour
2 medium cooking apples, peeled, cored and chopped
1tsp lemon rind
2tbsp demerara sugar
pinch cinnamon
pinch nutmeg

Method
1. Preheat oven to 180°C and grease and line a 900g/2lb loaf tin.

2. Cream butter and sugar. Gradually add eggs and flour. Stir in apples and lemon rind. Pour into the tin and sprinkle with sugar and spices. Bake for 1- 1 1/2 hours.

Enjoy!

Dublin Coddle

This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham or pork bones have been boiled, or even a ham bone - a light stock cube will substitute.

Ingredients
500g best sausages
250g streaky bacon
300ml stock or water
6 medium potatoes
2 medium onions
2 large carrots
salt and pepper

Method
1. Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces.

2. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes.

3. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

Enjoy!

Broccoli and Leek Soup

Nothing beats a good wholesome soup on a cold winters night....try this one this winter, it's packed with vitamin C to help stave off colds and flu's!

Ingredients
2 thick slices wholemeal bread, crusts removed, cut into 1cm pieces
Olive oil spray
1 leek, pale section only, halved lengthways, thinly sliced
2 garlic cloves, crushed
1 large potato, peeled, finely chopped
1L (4 cups) water
1 salt-reduced vegetable stock cube, crumbled
600g broccoli, cut into florets
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves
75g (1/4 cup) low-fat sour cream

Method
1. Preheat oven to 200°C. Place the bread on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until golden.

2. Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until aromatic.

3. Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Set aside to cool slightly.

4. Place the broccoli mixture, parsley and basil in the jug of a blender and blend until smooth. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.

5. Ladle the soup among serving bowls. Top with sour cream and croutons. Season with pepper to serve.

Enjoy!

Chunky Shepherds Pie

So, who know's the difference between a shepherds pie and a cottage pie?

Shepherds pie is made from Lamb. Cottage pie is made from Beef.

Ingredients
2 tbs olive oil
1 x 2kg lamb leg, excess fat trimmed, cut into 3cm pieces
4 large celery sticks, ends trimmed, coarsely chopped
4 large carrots, peeled, coarsely chopped
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
40g (1/4 cup) plain flour
750ml (3 cups) beef stock
95g (1/3 cup) tomato paste
2 tbs Worcestershire sauce
2 dried bay leaves
1kg desiree potatoes, peeled, coarsely chopped
80ml (1/3 cup) milk
40g (1/2 cup) shredded parmesan
2 tbs dried (packaged) breadcrumbs

Method
1. Preheat oven to 180°C. Heat half the oil in a large non-stick frying pan over high heat. Add one-third of the lamb and cook, turning, for 3-4 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.

2. Heat the remaining oil in the pan over medium heat. Add the celery, carrot, onion and garlic and cook, stirring, for 5 minutes or until the onion is soft. Add the flour and cook, stirring, for 30 seconds. Add the lamb, beef stock, tomato paste, Worcestershire sauce and bay leaves. Season with salt and pepper. Bring to the boil. Transfer to a 2.5L (10-cup) capacity ovenproof dish. Cover and bake for 1 1/2 hours. Uncover and bake for a further 30 minutes or until the sauce thickens slightly.

3. Meanwhile, cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Add the milk and stir until well combined. Season with salt and pepper.

4. Increase oven temperature to 200°C. Use a fork to spread the mash over the lamb mixture. Combine the parmesan and breadcrumbs in a small bowl. Sprinkle evenly over the mash. Bake for 20 minutes or until golden. Serve.

Enjoy!

Lamb, Vegetable and Barley Soup

Wholesome and oh so Irish!

Ingredients
2 teaspoons olive oil
500g lamb shoulder steaks, trimmed, cut into 2cm pieces
1 brown onion, finely chopped
2 garlic cloves, crushed
1/2 cup pearl barley
1 sprig fresh rosemary
1 litre chicken stock
1 parsnip, peeled, diced
1 small orange sweet potato, peeled, diced
1 small zucchini, diced
2 yellow button squash, diced

Method
1. Heat 1 teaspoon oil in a saucepan over high heat. Add lamb. Cook, stirring, for 5 to 7 minutes or until browned. Transfer to a plate.

2. Reduce heat to medium-high. Add remaining oil to pan. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add lamb, barley, rosemary, stock and 1 1/2 cups cold water. Cover and bring to the boil. Reduce heat to mediumlow. Simmer, covered, for 1 hour or until lamb is tender.

3. Add parsnip, potato, zucchini and squash. Simmer, covered, for 15 to 20 minutes or until vegetables are tender. Season with pepper. Serve.

Enjoy!

Cawl (Wels Lamb Soup)

Ok, ok, so this one is Welsh rather than Irish, but they are close neighbours! And this is very similar to an Irish Lamb and Barley soup. I'll post the Irish one for you tomorrow and you can compare.

Ingredients
6 (about 1.8 kg) lamb shanks
3L (12 cups) water
1 brown onion, halved
2 bay leaves
1 tsp black peppercorns
20g butter
200g bacon, rind removed, coarsely chopped
1 large leek, pale section only, washed, halved, thickly sliced
2 potatoes, peeled, cut into 1.5cm pieces
1 large parsnip, peeled, cut into 1.5cm pieces
2 carrots, peeled, cut into 1.5cm pieces
1 turnip, peeled, cut into 1.5cm pieces
750ml (3 cups) chicken stock
6 sprigs fresh thyme
1/3 cup chopped fresh continental parsley

Method
1. Place the lamb, water, onion, bay leaves and peppercorns in a large saucepan over medium-high heat. Bring to the boil, skimming the surface with a metal spoon to remove scum. Reduce heat to medium-low. Simmer, skimming occasionally, for 2 hours or until lamb is tender and falls off the bone.

2. Strain the mixture through a fine sieve into a bowl. Reserve stock. Discard onion, bay leaves and peppercorns. Remove the bones and discard. Coarsely chop the lamb. Place in an airtight container. Cover stock with plastic wrap. Place lamb and reserved lamb stock in the fridge overnight to chill.

3. Use a metal spoon to remove fat from the surface of the lamb stock. Discard fat.

4. Melt the butter in a large saucepan over medium-low heat. Add the bacon and leek, and cook, stirring often, for 5 minutes or until the bacon is crisp. Add the potato, parsnip, carrot and turnip. Cook, stirring occasionally, for 5 minutes.

5. Add the lamb stock, chicken stock and thyme to the bacon mixture. Reduce heat to low. Cook for 1 hour or until vegetables are very soft. Stir in the lamb. Cook for a further 10 minutes or until lamb is heated through. Season with salt and pepper.

6. Stir in the parsley. Ladle the soup among serving bowls.

Enjoy!

Beef and Guiness Stew

I absolutely love cooking with Guinness. It lends such a full bodied flavour to any meal. Yum!

Ingredients
2 tablespoons plain flour
800g chuck steak, trimmed, cut into 3cm pieces
1/4 cup olive oil
2 sticks celery, chopped
1 brown onion, chopped
1 carrot, peeled, chopped
200g Swiss brown mushrooms, chopped
2 tablespoons tomato paste
1 cup Guinness beer
2 cups beef stock
2 bay leaves
1/2 cup flat-leaf parsley leaves, finely chopped
mashed potato, to serve

Method
1. Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.

2. Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.

3. Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.

4. Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls. Spoon over stew and serve.

Enjoy!

Corned Beef

What better way to celebrate Saint Patrick's Day than with a traditional corned beef!

I don't have exact measurements for this recipe as I usually play it by ear, but here goes....

Ingredients
1kg corned beef (You can use a salt reduced version if you prefer)
2-3L Ginger ale
6 cloves garlic, whole, peeled
1 large brown onion, sliced

Method
1. Place corned beef into a slow cooker. Pour in enough ginger ale to cover completely. Add garlic cloves and onion.

2. Cook for 7-8 hours on low or 4 hours on high.

3. Discard onion, garlic and ginger ale. Serve with mashed potato and steamed cabbage.

Enjoy!

Irish Stew

Another variation of my favourite, Irish Stew

Ingredients
1/4 cup plain flour
1.2kg lamb neck chops, trimmed
1/4 cup olive oil
1 brown onion, finely chopped
1 tablespoon fresh thyme leaves2 carrots, peeled, sliced
1kg desiree potatoes, peeled, cut into 2cm pieces
6 cups beef stock
thyme sprigs and crusty bread, to serve

Method
1. Place flour and chops in a snap-lock bag. Seal. Shake until chops are coated. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat. Add onion and thyme. Cook, stirring, for 3 to 4 minutes or until tender. Transfer to a bowl.

2. Increase heat to high. Add 1 tablespoon oil. Add half the chops. Cook for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining oil and chops. Layer 4 chops and half the carrots, potatoes and onion mixture in pan. Repeat layers with remaining chops, carrots, potatoes and onion mixture. Pour over stock. Bring to the boil, skimming off fat when necessary. Reduce heat to low. Cover. Simmer for 1 hour 30 minutes, skimming off fat when necessary. Remove lid. Simmer for 30 minutes or until chops are very tender and sauce has thickened slightly.

3. Season with pepper. Top with thyme sprigs. Serve with crusty bread.

For some extra flavour try adding a 400g tin of crushed tomatoes with the stock.

Enjoy!

Beef, Stout and Potato Pies

Another great pie recipe that can be made with Guinness or any stout.

Ingredients
1kg chuck steak, cut into 3cm cubes
1/4 cup (40g) plain flour, seasoned
20g unsalted butter
2 tbs olive oil
2 onions, chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
1 tbs tomato paste
2 tsp Worcestershire sauce400ml Guinness or stout
1 bay leaf
300g chat potatoes, peeled, cut into 1cm cubes, plus steamed potatoes to serve
375ml beef stock
6 sheets puff pastry
1 egg, beaten

Method
1. Lightly coat beef in flour, shaking off and reserving excess flour.

2. Heat butter and oil in a large flameproof casserole or saucepan over medium-high heat. In batches, brown beef all over for 3-4 minutes, then remove and set aside.

3. Add onion, garlic and carrot to the pan (with a little extra oil if needed) and stir for 2-3 minutes. Return beef to pan, stir in paste and reserved flour, then add sauce, stout, bay leaf, potato and stock. Bring to the boil, then reduce the heat to low. Cover and cook for 1 1/2 hours or until beef is tender and sauce is thick. Cool completely.

4. Preheat oven to 190°C. Cut two 1cm strips from sides of each pastry sheet. Set aside. Cut pie lids from remaining pastry, 1cm wider than the top of six 2-cup (500ml) pie dishes or ovenproof bowls. Divide beef mixture among dishes. Press pastry strips around each rim to make a 'collar' and brush with water. Carefully top with pie lids and press firmly around edges to seal well. Trim edges with a sharp knife. Make 2 cuts in pie tops, then brush with egg. Bake for 25-30 minutes until golden. Serve with extra potatoes and salad.

Enjoy!

Pea and Mint Mash

When I was growing up, my mum would always make us mint peas. And if she didn't, we would beg her to make them. This is a slight variation on a family favourite.

Ingredients
1.5kg fresh peas, shelled
60g butter, coarsely chopped
1/2 cup firmly packed fresh mint leaves
1 tbs thin cream
Pinch ground nutmeg
Salt & freshly ground black pepper
Method
1. Cook peas in a saucepan of boiling water for 7 minutes or until tender. Drain.

2. Place peas, butter and mint in the bowl of a food processor and process until smooth. Transfer to a heatproof bowl and add the cream and nutmeg. Stir until well combined. Season with salt and pepper.

Enjoy!

Layered Potato Cake

Have you noticed how much the Irish love using potato?

Ingredients
Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
70g butter, melted
30g (1/3 cup) shredded parmesan
1 tsp fresh thyme leaves
Salt & freshly ground black pepperMixed salad leaves, to serve

Method
1. Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.

2. Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.

3. Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.

Enjoy!

Chocolate and Guinness Cake

A rich, heavy, sinfully tasty caramel flavoured chocolate cake with help from my old friend Guinness.

Ingredients
250g dark chocolate (58–70% cocoa solids), chopped250g dark muscovado or dark brown sugar
60g butter, chopped
1/4 cup vegetable oil
200ml Guinness
1 1/2 teaspoons vanilla extract
3 eggs, separated
100ml buttermilk
1 cup plain flour
100g ground almonds
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Filling
250g dark chocolate (58–70% cocoa solids), chopped
150g unsalted butter, chopped
1/3 cup pouring cream
2 tablespoons brandy
75g raisins, torn in half
50g shortbread biscuits, cut into small cubes
Chocolate cream

1 cup pouring cream
350g Lindt milk chocolate, chopped

Method
1. Preheat oven to 180°C. Grease a 26cm springform tin. Cut a length of baking paper to wrap around the circumference of the tin. Fold lengthwise in 3, with a 2cm overlap along one edge. Cut slits into the overlap at 1cm intervals to form a fringe. Fit paper collar into tin so the fringed part sits flat on the base. Cut a round of baking paper to fit over the base.

2. Place chocolate, sugar, butter, oil, Guinness and vanilla in a saucepan and stir over medium heat until smooth. Remove from heat and whisk in yolks, then buttermilk. Sift over dry ingredients and whisk until just combined. Using an electric mixer, whisk whites to soft peaks and fold into chocolate mixture. Pour into prepared tin, bake for 20 minutes, then cover and bake for a further 30 minutes or until a cake tester inserted in the centre comes away with moist crumbs attached. Cool cake in tin for 20 minutes, then turn out onto a wire rack to cool completely.

3. For filling, stir chocolate, butter and cream in a bowl over a saucepan of simmering water until smooth. Stand for 15 minutes or until thickened slightly. Combine brandy and raisins and set aside. Meanwhile, cut cooled cake horizontally into 3. Place 1 cake layer on a plate, spread with half the filling and scatter with half each of the soaked raisins and shortbread. Repeat with another layer, filling, raisins and shortbread, finishing with third cake layer. Refrigerate.

4. For chocolate cream, bring cream to the boil in a small pan, remove from heat, add chocolate and stir until smooth. Stir over a bowl of iced water until the consistency of double cream. Spread over top and side of cake, then refrigerate for several hours to set. Bring to room temperature to serve.

Enjoy!

Colcannon with Guiness Stew

As promised Colcannon with Guiness stew. This version of colcannon has some shalotts added which give it just the right amount of bite.

Ingredients
1/3 cup plain flour1kg gravy beef, cut into 3cm pieces
1/4 cup olive oil
3 carrots, peeled, coarsely chopped
1 brown onion, halved, coarsely chopped
2 garlic cloves, crushed2 tbs tomato paste
1 cup Guinness beer
1 cup beef stock
2 sprigs fresh thyme
2 dried bay leaves
1/4 cup coarsely chopped fresh continental parsley
2 tsp finely grated lemon rind
Colcannon

1kg sebago potatoes, peeled, chopped
40g butter, chopped
1/4 (about 500g) savoy cabbage, hard core removed, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
1/2 cup milk
Method
1. Preheat oven to 180°C. Place the flour in a bowl and season with salt and pepper. Add beef and turn to coat.

2. Heat half the oil in a large frying pan over medium-high heat. Add half the beef and cook for 2-5 minutes each side or until browned. Transfer to a 2.5L (10-cup) capacity ovenproof dish. Repeat with the remaining beef, reheating pan between batches.

3. Heat the remaining oil in the pan over medium-high heat. Add the carrot, onion and garlic and cook for 5 minutes or until the onion is soft. Add the tomato paste and cook for 1 minute. Add the Guinness, stock, thyme and bay leaves and bring to the boil. Transfer to the ovenproof dish. Bake, covered, for 2 hours or until meat is tender. Season with salt and pepper.

4. Meanwhile, to make the colcannon, cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain and return to pan. Use a potato masher to mash until smooth. Heat butter in a frying pan over medium heat until foaming. Add the cabbage and shallot and cook for 3-4 minutes or until tender (do not brown). Add the cabbage mixture and milk to the potato and stir to combine. Season with salt and pepper.

5. Divide the colcannon among serving plates. Top with the stew and sprinkle with parsley and lemon rind to serve.

Enjoy!

Colcannon

A mix of crisp cabbage and fluffy potatoes, Colcannon is great as a side dish or served beneath a stew. See tomorrows post for an Irish Stew and slight variant of Colcannon.

Ingredients
900g sebago potatoes, peeled, coarsely chopped
50g butter
300g savoy cabbage, hard core removed, shredded
60ml (1/4 cup) milk
60ml (1/4 cup) pouring cream
White pepper
Method
1. Place potato in a saucepan and cover with cold water. Bring to the boil over medium-high heat, and cook for 20 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Transfer to a large heatproof bowl.

2. Melt half the butter in a large saucepan over medium heat. Add the cabbage and cook, stirring occasionally, for 7 minutes or until the cabbage softens.

3. Add the mashed potato and remaining butter to the pan and stir to combine. Gradually add the milk and cream, and stir to combine. Season with salt and white pepper. Transfer to a serving bowl and serve.

Enjoy!

Sausages with Onion Gravy and Mash

Sausages and Mash with a little extra pizzaz. Yum! Often thought to be an English dish, it actually comes from the Emerald Isle.

Ingredients
4 sebago potatoes, peeled, quartered
1/2 cup milk
40g butter, softened
Salt & freshly ground black pepper
1 tbs olive oil
8 thick beef sausages
1 large red onion, halved, thickly sliced1 tbs plain flour
1/4 cup dry red wine
1 1/3 cups beef stock
1/4 cup loosely packed coarsely chopped fresh continental parsley
Steamed broccolini, to serve
Steamed baby (Dutch) carrots, to serve

Method1. Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium-high and simmer, partially covered, for 15 minutes or until tender. Drain and return to the pan. Place over low heat, gently shaking the pan, for 2 minutes or until potato is dry. Remove from heat. Use a potato masher or fork to mash until smooth.

2. Heat milk in a saucepan over medium heat until it just comes to a simmer. Gradually add the milk and butter to the potato and mash until smooth. Taste and season with salt and pepper.

3. Meanwhile, heat half the oil in a large heavy-based frying pan over medium-high heat. Add the sausages and reduce heat to medium. Cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.

4. Heat the remaining oil in the same pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the flour and cook, stirring, for 1 minute or until combined. Remove from heat and gradually stir in the combined wine and stock. Return to heat and cook, stirring, for 5 minutes or until mixture boils and thickens slightly. Add the parsley and stir to combine. Add the sausages and turn to coat in the gravy.

5. Spoon potato among serving plates. Top with sausages and gravy, and serve with broccolini and carrots, if desired.

Enjoy!

Broccoli and Leek Soup

Yummy, filling and full of rich vitamins and nutrients, the Irish certainly know what's good for them!

Ingredients 2 thick slices wholemeal bread, crusts removed, cut into 1cm pieces
Olive oil spray
1 leek, pale section only, halved lengthways, thinly sliced
2 garlic cloves, crushed
1 large potato, peeled, finely chopped
1L (4 cups) water
1 salt-reduced vegetable stock cube, crumbled
600g broccoli, cut into florets
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves75g (1/4 cup) low-fat sour cream

Method
1. Preheat oven to 200°C. Place the bread on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until golden.

2. Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until aromatic.

3. Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Set aside to cool slightly.

4. Place the broccoli mixture, parsley and basil in the jug of a blender and blend until smooth. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.

5. Ladle the soup among serving bowls. Top with sour cream and croutons. Season with pepper to serve.

Enjoy!

Beef and Guiness Pie

Guiness! The meal in a glass! And it adds great flavour to casseroles, stews and pot pies.
Ingredients
2 kg diced chuck steak
3 sliced onions
4 crushed cloves garlic
1 tbs oil
2/3 cup plain flour
400ml Guinness
2 cups beef stock
Ready-rolled puff pastry
1 beaten egg

Method1. Brown 2kg diced chuck steak in hot oil. Set aside. Cook onions and garlic in 1 tbs oil until golden. Sprinkle in flour and cook for 1 min.

2. Return meant and juices to pan, add 400ml Guinness and 2 cups beef stock. Bring to the boil. Reduce heat, simmer for 2 hours until tender and sauce has thickened.

3. Preheat oven to 200°C. Spoon beef mixture into eight 250ml ovenproof ramekins. Cut out eight circles of ready-rolled puff pastry to cover. Press firmly onto dishes and seal. Brush with 1 beaten egg, place on a tray and bake for 25 minutes until golden.

You can freeze uncooked pies, wrapped in plastic then foil. Defrost before cooking.
Can also be made into one large family size pie simply by placing ingredients in a larger dish.

Enjoy!

Irish Soda Bread

I love soda bread served warm with lashings of golden syrup! Unhealthy, yes, but tastes soooo very very good!
Ingredients
4 cups flour
2 tsp bicarbonate of soda
1 tsp salt
60g butter, cubed
2-2 1/4 cups buttermilk

Method

1. Preheat oven to 190°C. Line a tray with baking paper. Sift 4 cups flour, 2 tsp bicarbonate of soda and 1 tsp salt into a large bowl.

2. Rub in 60g butter, cubed. Mix in 2-2 1/4 cups buttermilk to form a dough. Bring together on a floured surface to form a ball.

3. Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Bake for 35-45 minutes.

Enjoy!

Iced Irish Coffee

Where Irish Coffee is great for winter, Iced Irish Coffee is perfect for summer!

Ingredients
80ml (1/3 cup) freshly brewed espresso coffee
80ml (1/3 cup) Feeney's Luxurious Irish Cream Liqueur
1/3 cup ice cubes
125ml (1/2 cup) chilled milk
2 scoops vanilla ice-cream
Chocolate topping, to serve
2 scoops vanilla ice-cream, extra, to serveWhipped cream, to serve

Method

1. Combine the coffee and liqueur in a small jug. Cover and place in the fridge for 4 hours to chill.

2. Place the coffee mixture, ice cubes, milk and ice-cream in the jug of a blender. Blend until smooth.

3. Drizzle topping around the inside of serving glasses. Divide the mixture among the glasses.

4. Top with the extra ice-cream and whipped cream. Drizzle over chocolate topping to serve.

Enjoy!

Irish Coffee

What better way to kick off the Irish recipes than with Irish Coffee. This one's just for the adults ;)

Ingredients
1 tsp brown sugar
2 tbs Irish whiskey
3/4 cup (180ml) strong hot black coffee
1 tbs Carolans Irish Cream
Whipped cream
1 tsp grated chocolate

Method

1. Place brown sugar into a coffee mug. Pour in whiskey and coffee. Pour Irish cream into mug over the back of a spoon.

2. Carefully float cream on top and finish with chocolate.

Enjoy!

St Patricks Fun

Well my friends, it's the month of March and that means St Patrick's Day!! Being of Irish descent, I love this time of year and I love the fact that we celebrate it! Guiness, shamrocks, leprechauns, corned beef! So for the month of March, I will be posting Irish themed food.

Enjoy!

Paprika Baked Potatoes with Roasted Garlic Aioli

Yummy roast potatoes to accompany any roast dinner or just as a yummy snack

Ingredients
500g halved baby chat potatoes(or large potatoes cut into chunks)
2 tablespoons olive oil plus extra, to drizzle
1 teaspoon smoky paprika
salt and cracked black pepper
1 whole head of garlic
3/4 cup whole egg mayonnaise

Method
1. Preheat oven to 180ºC. Combine potatoes in a large bowl with olive oil, paprika, salt and cracked black pepper. Toss to coat. Transfer to a large baking dish lined with non-stick baking paper. Set aside.

2. Halve head of garlic through the middle. Keeping the halves intact, drizzle with extra olive oil and place in the baking dish. Bake potato and garlic for 45 minutes or until crisp and golden. Remove potato. Set aside and cover to keep warm.

3. Squeeze the garlic flesh out of the skins and place in a small serving bowl. Mash with a fork then add mayonnaise and stir until well combined. Serve aioli and baked potatoes with fresh chopped chives.

Enjoy!

Ricotta, Tomato & Basil Torte

Great for picnics or with a salad for a light dinner.

Ingredients
Olive oil, to grease
500g fresh low-fat ricotta
100g creamy feta, crumbled
3 eggs
2 garlic cloves, crushed
1 bunch fresh basil, leaves picked, finely shredded
375g grape tomatoes, halved
Fresh basil leaves, extra, to serve

Method

Preheat oven to 180°C. Lightly brush a 22cm (base measurement) springform pan with oil to grease. Release the base from the pan. Place a sheet of non-stick baking paper over the base allowing the sides to overhang. (This makes the tart easier to remove once cooked). Secure the base back into the pan.

Use an electric beater to beat the ricotta, feta, eggs and garlic in a bowl until smooth. Stir in the basil. Transfer the ricotta mixture to the prepared pan and use the back of a spoon to smooth the surface.

Arrange the tomato, cut-side up, on top of the ricotta mixture. Bake in oven for 1 hour or until set and golden. Set aside to cool completely. Place in the fridge for 1 hour or until firm.

Release the base from the pan. Use the paper to slide the torte onto a serving plate. Top with extra basil leaves to serve.

Enjoy!