Ireland Recipes

TV Show Features Healthy Irish Soda Bread and More

Now We’re Cooking will air the Irish Eyes episode of fun, fast and healthy cooking with Deb for this entire month. If Now We’re Cooking does not air in your home town, you can click here to watch or purchase the DVDs.

Irish Stew

1½ LB cubed lamb
¾ cup onion-sliced
1 ¾ LB peeled sliced potatoes
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
2 cup hot stock or water
1 tsp. chopped fresh rosemary
¾ lb. sliced sweet potatoes
2 Tbs. finely chopped parsley

1. In a heavy pot place a layer of potatoes, meat and onion. Season with salt and pepper, then repeat twice, ending with a layer of potatoes.
2. Add to the pot rosemary and bay leaf, and pour over the stock.
3. Slowly bring to a boil. Cover and simmer slowly for about 1½ hours. Shake pot periodically to keep the potatoes from sticking.
After 1½ hours, add sweet potatoes and parsley. Cook for an additional hour.
4. It is done when all the moisture has been absorbed by the potatoes and the lamb is tender.

Boxty

An old poem says: Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man.

1 cup raw grated potato (white and sweet)
1 cup cooked mashed potato
½ cup flour (half white and half whole wheat)
Milk
1 Egg
Salt and pepper

1. Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour.
2. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
3. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.
4. Serve with a tart apple sauce

Blarney Stones

(This Irish treat is awesome anytime of the year!)
Cake:
2 large eggs
3 large egg whites
1 ¾ cup sugar, minus 1 Tbs.
¼ cup butter
1 tsp. Vanilla extract
1 cup flour
¾ cup whole wheat flour
3 tsp. baking powder
½ tsp salt
Zest of orange
Juice of orange
Whole milk (combined total of juice and milk should equal 1 cup)

1. In a mixing bowl, beat sugar and butter until well mixed, about 5 minutes; beat in the eggs, vanilla until thick and lemon colored, about 4 minutes.
2. Combine the flour, baking powder, and salt; add to egg mixture.
3. Beat on low speed just until combined.
4. Add the milk, zest and juice; mix well.
5. Pour into a greased 13-in x 9-in x 2-in baking pan.
6. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Cut into squares.
9. Cover and freeze overnight

Icing:
2 lb confectioners sugar
2/3 cup milk
2 tsp. vanilla extract
1/8 tsp. salt
6 cup chopped nuts

1. In a mixing bowl, combine confectioners sugar, milk, vanilla, and salt; beat until smooth.
2. Frost the top and sides of frozen cake squares.
3. Roll in peanuts.
4. Place on wire racks to dry.

Irish Soda Bread

Preheat oven to 375º
1 cup AP flour
1 cup whole grain flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 tbs. sugar
¼ cup butter
1 cup raisins
2 tsp. caraway seeds
1 egg
2/3 cup buttermilk

1. Sift together the first 6 ingredients.
2. Cut butter in using pastry blender until mixture has the texture of coarse cornmeal.
3. Stir in raisins and caraway seeds.
4. Whisk together egg and milk. Add to dry ingredients and stir well. Knead briefly on floured board.
5. Place in a greased 8” round stoneware pan. Press down so dough covers bottom of pan. Cut a bold cross on top of bread and brush with milk.
6. Bake for 35-40 minutes.