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!