Main Dishes:

» Corned-Beef Dinner, Irish Style
» Irish Dumpling Stew
» Irish Roast Pork with Potato Stuffing
» Irish Lamb Stew
» Sausage and Potato Coddle                
» Reuben Casserole

Side Dishes:
» Irish Apple Marsh
» Baked Parsnips Irish Style
» Irish Style Boiled Ham and Cabbage
» Boxty - Irish Potato Cakes Recipe
» Irish Red Cabbage and Orchard Apples Recipe

» Lemon-Irish Whiskey Cake Recipe
» Conemarra Tart
» Irish Flag Cookies

Corned-Beef Dinner, Irish Style
Ingredients Needed:
  • 3-4 lbs corned beef brisket
  • 2 onions, sliced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 6 whole cloves
  • 6 medium potatoes, pared
  • 5 small carrots, pared
  • 1 medium head of cabbage, cut in 6 wedges
Method of Preparation:

Place corned beef in Dutch oven, and barely cover with hot water; add onion, garlic, cloves, and bay leaves. Cover and simmer (do not let boil)1 hour per pound of meat, or till fork tender. Remove meat from liquid; add potatoes and carrots. . Cover; bring to boiling and cook 10 minutes. Then add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done. Spice Glaze: If you like, glaze the corned beef while vegetables cook. Spread fat side of meat lightly with prepared mustard. Then sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon ground cloves. Place in shallow pan. Bake in moderate oven 350 degrees 15 to 20 minutes or till nicely glazed.

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Irish Dumpling Stew
Ingredients Needed:
  • 4 medium 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 & pepper to taste
Method of Preparation:

Coat meat in flour, then brown in oil in a skillet. Add onions and garlic and saute. Place browned meat, onions and vegetables in large cooking pot. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.


Ingredients Needed:
  • 6 cups self-rising 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 of Preparation:

Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done.

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Irish Roast Pork with Potato Stuffing
Ingredients Needed:
  • 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
  • 2 tablespoons butter
  • 2 tablespoons hard cider (apple wine) or water
  • stuffing (see below)
  • salt and pepper
Method of Preparation:

Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Place stuffing in center of pan. Cover loosely with foil and bake 1 hour at 350 degrees.

Ingredients Needed:
  • 4 1/2 cups Gold Potatoes or Butter Red Potatoes, coarsely mashed
  • 1/4 cup butter
  • 1 onion
  • 2 large cooking apples, chopped
  • 1 handful chopped fresh sage and thyme
  • Salt and pepper
Method of Preparation:

To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.

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Irish Lamb Stew
Ingredients Needed:
  • 1 cup all-purpose flour
  • Coarse salt and ground pepper
  • 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • teaspoon dried thyme
  • 1- cups dark beer
  • 1- pounds medium new potatoes, peeled and quartered
  • 1 pound carrots, peeled and cut inch thick diagonally
  • 3 tablespoons chopped fresh parsley
Method of Preparation:

In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. (can also be refrigarated, and taken later) Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.

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Sausage and Potato Coddle
Ingredients Needed:
  • 1 pound pork sausage links
  • 1/2 pound thick-sliced bacon, cut in 2" pieces
  • 4 large potatoes, (2 pounds)
  • 2 large onions, sliced
  • 1/4 cup chopped fresh parsley
  • salt and pepper, to taste
  • 2 cups water
Method of Preparation:

In a skillet cook the bacon pieces until they turn golden, and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender. Top

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Reuben Casserole
Ingredients Needed:
  • 3/4 cup cubed rye bread
  • 2 (10 1/2 ounce) cans cream of mushroom soup
  • 1 1/2 cups milk
  • 1/2 cup finely chopped onions
  • 3/4 lb deli sliced corned beef, chopped or leftover corned beef brisket, sliced and chopped
  • 1 1/2 teaspoons dry mustard
  • 1 tablespoon granulated sugar
  • 32 ounces sauerkraut, drained
  • 2 medium baking potatoes, thinly sliced
  • 2 cups shredded swiss cheese
  • 2 tablespoons butter, melted
Method of Preparation:

Heat oven to 250. Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temperature to 350. In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside. Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish. Place potatoes in single layer, slightly overlapping, over 'kraut. Spoon soup mixture over potatoes and top with cheese. In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese. Cover and bake 50 minutes. Remove cover and bake 10 minutes more.

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Irish Apple Marsh
Ingredients Needed:
  • 1 lbs Cooking apples
  • 2 lbs Potatoes
  • 1 tbsp Sugar
  • 2 oz Butter or margarine
Method of Preparation:

Peel potatoes. Cook in salted boiling water. Peel, core, and slice apples. Place in saucepan with 1 tablespoon of water and the sugar. Cook until soft. When potatoes are cooked, drain and wash thoroughly. Beat in the apples and butter. This mash goes well with salmon or bacon.

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Baked Parsnips Irish Style
Ingredients Needed:
  • 2 ½ pounds Parsnips
  • 2 ounce Butter or bacon fat
  • 3 tablespoon Stock
  • 1 x Salt and pepper
  • 1 x Pinch nutmeg
Method of Preparation:

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (You can bake parsnips in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.) Makes 8 servings

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Irish Style Boiled Ham and Cabbage
Ingredients Needed:
  • 1 medium head cabbage
  • 5 cloves garlic
  • 2 medium onions
  • 6 carrots
  • 2 whole bay leaves
  • 1 tablespoon [15 mL] whole peppercorns
  • 5 medium potatoes
  • 2 cubes beef or chicken broth concentrate [optional]
  • 1 [3-pound / 1.4-kg] ham
Method of Preparation:

Rinse and cut cabbage into 8 wedges. Transfer cabbage into large soup kettle along with whole peeled garlic cloves, peeled and quartered onions and peeled carrots already cut in thirds. Just cover vegetables with water; add bay leaves and peppercorns to soup kettle. Bring to boil, lower heat to low and allow to simmer for 1 hour. Then peel and quarter potatoes. Add to vegetables along with ocubes beef or chicken broth concentrate if desired. Simmer for 30 minutes more before adding ham, already cut into tiny strips or thick slices. Simmer for 10 minutes before serving ham and vegetables, coated with broth or not. Servings: 4 to 5

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Boxty - Irish Potato Cakes Recipe
Ingredients Needed:
  • 1 cup raw, grated potatoes
  • 1 cup leftover mashed potatoes
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 eggs, lightly beaten
  • 1/4 cup (about) milk to mix
  • Butter or oil for frying
  • Sugar or Sweetner (to taste)
Method of Preparation:

Place the grated raw potatoes in a clean cloth and twist to remove excess moisture. Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add enough mix to make a batter. Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot with or without sugar. Makes 4 servings

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Irish Red Cabbage and Orchard Apples Recipe
Ingredients Needed:
  • 1 Full head of fresh garden picked, red cabbage, cored and shredded.
  • 2 Tablespoons apple cider vinegar.
  • 5 Tablespoons granulated sugar. (Adjust to taste).
  • 1/8 teaspoon cinnamon.
  • 1/8 teaspoon ground cloves.
  • 1 teaspoon Sea salt.
  • Freshly ground mixed colored peppercorns to taste.
  • 1/2 cup of fresh spring or tap water.
  • 3/4 pound fresh orchard picked McIntosh apples, washed, peeled, cored, and quartered. (See Apple data below.)
  • 1 each fresh orchard picked Red Delicious apple, washed, peeled, cored, and quartered. (See Apple data below.)
Method of Preparation:

In a large, deep "non-aluminum" heavy skillet or seasoned cast iron Dutch oven, combine the shredded cabbage, apple cider vinegar, cinnamon, cloves, sugar, sea salt, and fresh water. Bring to a gentle boil. Place the quartered apples over the shredded red cabbage, cover the skillet, and cook this mixture gently for about 30 minutes, or until the red cabbage is tender and the apples have turned very soft into a pulp. After cooking 20 minutes, partially uncover the skillet, so most of the cooking liquid evaporates. Stir the delicious and tangy mixture, adjust the taste with seasoning. Add more salt and freshly ground pepper as per taste.

DO NOT use any aluminum cooking pots or pans for this recipe.

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Lemon-Irish Whiskey Cake Recipe
Ideally this recipe should be started the day before baking.
Ingredients Needed:
  • 1 lemon, zest of, cut into julienne
  • 3/4 cup superfine sugar (regular sugar can be processed in a blender of food processor)
  • 3 eggs, beaten
  • 1/4 cup Irish whiskey
  • 3/4 cup butter, at room temperature
  • 2 cups flour
  • 3/4 cup almonds, ground
  • 1 pinch salt
Method of Preparation:

Place julienned lemon zest in a small bowl. Let it soak in whiskey overnight. The next day, preheat oven to 350°F .Grease a 9 inch cake pan. Cream the butter and sugar together until light and fluffy and then whisk in the eggs. Sift the flour and add to the butter mixture together with the salt. Stir to blend. Fold in the ground almonds. Strain the whiskey, discarding the zest, and stir the whiskey into the batter. Pour into the prepared pan, and bake for about one hour, until golden brown, and a toothpick inserted in the center comes out clean. 10 servings

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Conemarra Tart
Ingredients Needed:
  • 1 cup self rising flour
  • 1 beaten Egg
  • 1/4 cup sugar
  • 2 large apples
  • 1/4 cup milk
  • 2 oz. butter
  • pinch of salt
  • 1/2 teaspoon ground ginger
  • For the top: 1/4 teaspoon cinnamon,1/4 teaspoon nutmeg.
Method of Preparation:

Sift flour, salt, ginger and sugar. Rub in the fat. Add eggs and milk to bake a soft dough. Roll out on a floured board. Cover the base of a greased pie dish with the pastry. Grate the apples and sprinkle onto the pastry. Dot with butter. Sprinkle cinnamon and nutmeg over top. Bake in a moderate oven for 1/2 hour. Serve hot with custard.

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Irish Flag Cookies
Ingredients Needed:
  • 1 cup butter
  • 1 egg
  • 1 1/2 cups confectioners' sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
Method of Preparation:

Cream together butter and confectioners' sugar in a large bowl. Beat in vanilla and egg extract. Mix well. In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape them into balls. Taking 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm). Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until they turn light brown. Cool completely on a wire rack. Frost cookies with Irish Flag Frosting. Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on the right side, leaving the middle one inch unfrosted. Top

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