Taste I reland Jim Higgins
Taste I reland
Jim Higgins Š November 2014 Drunken Shamrock Publishing
Table Of Contents Savory Starters.........................................................................1 Signature Sides.........................................................................3 Great Greens.............................................................................5 Excellent Entrees.....................................................................7 Delectable Desserts.................................................................9 Closing Cordials.......................................................................11
Other Recipes............................................................................................18 Quick Snacks.............................................................................................23 More Info...................................................................................................35 Chef ’s Corner............................................................................................41 Acknowledgements..................................................................................45 Index............................................................................................................51
Dedication
I am dedicating my cookbook to my Grandma. She lives in Charlestown with my Grandpa. When I was a kid, my siblings, cousins and I could be found playing in her front courtyard. She would make the most delicious boiled dinner. Also known as Corned Beef and Cabbage (which my Mom likes to call Corned Beef and Garbage.) I wanted to pay homage to her and show my appreciation. In this cookbook, you will find a basic recipe for boiled dinner along the lines of the one my Grandma used to make. I don’t visit my Mom or her side of the family nearly as much as I should. I do love and care about them all very much. I should drop in, we can all make dinner for my Grandma and reminisce about days gone by. This one’s for you Grandma.
Irish Soda Bread Ingredients 6 tablespoons (3oz) unsalted butter, plus extra for greasing pan (see variations below for dairy-free) 3/4 cup (5 1/4oz) sugar 2 large eggs 1 tablespoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 cups (8oz) whole-wheat flour, divided (either traditional or white whole-wheat) 1 1/2 cups buttermilk, divided (see variations below for dairy-free) 1 cup (4 1/4oz) all-purpose flour 2/3 cup dried currants, firmly packed 1/3 cup golden raisins, firmly packed 2 teaspoons caraway seeds 1 tablespoon milk, for glaze 1 tablespoon coarse sugar, for topping
Directions 1. Pre-heat the oven to 325F. Lightly grease an 8-inch round pan, spring-form pan, souffle dish, 1 1/2-quart round casserole dish, or panettone pan. The sides of your pan should be at least 3 inches high.
2. Combine the all-purpose flour with the currants and raisins. Work them into the flour, breaking up any clumps of stuck-together fruit and coating each individual piece with flour (which will prevent them from sticking together in the batter).
3. Beat together the butter and sugar in a large bowl until smooth. Add the eggs and beat on high speed until the
mixture is thick and light-colored, about 2 minutes. Stir in the baking powder, baking soda, and salt, then 1 cup of the whole-wheat flour. Gently beat in half of the buttermilk then another cup of the flour. Add the remaining buttermilk and the flour-currant-raisin mixture, mixing until smooth. Stir in the caraway seeds.
4. Turn the dough into the prepared pan. Drizzle the milk over it and sprinkle with the coarse sugar. 5. Bake the bread until a cake-tester inserted into the center comes out clean, about 1 hour and 15 minutes. If you’re
using a ceramic pan, check the bread at 1 hour. Tent a sheet of foil over the top for the final 15 minutes if it appears to be browning too quickly. Remove the bread from the oven, wait about 5 minutes, then run a dull knife around the edges to loosen them before carefully turning it out onto a rack to cool, right-side up. Allow the bread to cool for at least 1 hour before slicing. Serve with a good Irish butter (like Kerrygold).
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Savory Starters
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Potato Skins Ingredients 7 potatoes - I used Russet, you can use any kind really. And just make the amount that you think everyone will eat Olive Oil 4 scallions, greens sliced on a bias, whites thinly sliced, separated Kosher salt 1 bunch mustard greens, stemmed and cut in chiffonade or small bite sized pieces - you can use any green you like 4 oz pancetta or bacon diced (but let’s face it ... you can’t have too much.) 1/2 cup sour cream 1 cup shredded white cheddar cheese
Directions 1. Preheat the oven to 400 degrees F. 2. Roast the potatoes on a sheet pan until fork tender, and then let cool. Approximately 20-30 minutes unless you have huge baking potatoes. That could take longer.
3. When the potatoes are cool enough to handle, halve lengthwise with a serrated knife.
4. Carefully scoop out the guts of the potatoes, using a melon baller or spoon. Melon baller makes it easier.
5. Run the guts through a ricer into a glass mixing bowl. 6. Preheat the broiler. 7. Heat the oil in a large saute pan over medium-high heat. 8. Add the pancetta and cook until crispy 9. Add the scallion whites, sprinkle with salt and sweat until tender.
10. Stir in the mustard greens, sprinkle with more salt and cook until wilted.
11. Remove from the heat and let cool slightly. 12. Combine the greens with the mashed potatoes, and mix in the sour cream until combined.
13. Fill the potato skins with the mashed potatoes and kale. 14. Cover in the cheese. 15. Place the potatoes on a sheet pan under the broiler just until the tops are crunchy.
16. Garnish with the scallion greens.
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Signature Sides
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Boiled Dinner Ingredients 4 lbs corned beef, with included seasoning packets(buy the cheapest cut, the fatter cuts have more flavor. Water to cover 1 onion, quartered 2 bay leaves 2 minced garlic cloves 2 lbs baby red potatoes, whole 1 lb baby carrots 1 head cabbage, green, quartered To make the glaze 1 cup light brown sugar 1/4 cup Gulden’s spicy mustard
Directions 1. Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :).
2. Remove meat and transfer liquid to another large pot. 3. To the reserved liquid add potatoes. 4. Cook on medium high stove top for 20 minutes and then
add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes.
5. Meanwhile, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
6. This should be done about the time the vegetables are cooked through.
7. Serve this with Irish soda bread and of course -- beer.
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Excellent Entrees
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