Crab Cakes

These are delicious and very easy to prepare.

Ingredients
1 lb/450g white crab meat
4 oz/110g chopped spring onions
4 fl oz/100mls mayonnaise
5 oz/150g breadcrumbs
1 egg
1 Tbsp of chopped parsley
Salt and pepper
Oil

Method
Mix all the ingredients in a bowl and divide the mixture into 8 crab cakes. If cakes are very moist dip them into more dry breadcrumbs. Heat oil in a frying pan and fry over a medium heat for 4 minutes on each side until brown. Serve with chili jam, mashed potatoes or thick potato chips.

Chili Jam
1 red pepper, chopped
2 red onions, chopped
3 red chilis, deseeded and chopped
2 tomatoes, skinned and chopped
2 level tsp sugar
Olive oil

Method
Heat a little olive oil and add red pepper, onion and chilis. Cook for 30 minutes over a low heat. Add sugar and tomatoes and cook for a further 10 minutes. Liquidize.

Fillets of Whiting Wrapped in Bacon

Ingredients
4 fillets of whiting - trimmed
4 streaky rashers (bacon) - rind removed
55g/ 2 oz butter 1 onion - finely chopped
55g/ 2 oz fine brown breadcrumbs
1 tsp chopped parsley
Fresh or dried herbs of choice
Pepper and salt

Method
Melt butter, add onion, sauté gently and add all other ingredients. Cut each fillet in half lengthwise. Place stuffing on each fillet, roll up and wrap a thin slice of streaky rasher (bacon) around each roll. Place in a buttered ovenproof dish, cover and bake in a moderate oven 190°C/ 375°F/ gas mark 5 for 15 minutes. Remove cover to brown the dish for last five minutes. Substitutions: cod, haddock, pollock, hake.

Kedgeree Salad

This salad is a glorious mixture of goodies - smoked fish, savoury rice, eggs, bacon, tomatoes - the list is endless. You can serve the Kedgeree in moulded shapes or just piled roughly.

Ingredients
2 lbs/ 900g cooked, flaked smoked fish - cod, haddock or pollock
10 oz/ 275g cooked savoury rice
4 hard boiled eggs - chopped
4 slices fried bacon - chopped
2 tomatoes - chopped
A few scallions - chopped
Parsley - chopped
Lemon juice
Some mayonnaise or salad cream to bind

For Serving
Lettuce, tomato wedges, paprika

Method
Combine flaked fish, savoury rice, hard boiled eggs, bacon, tomatoes, scallions and parsley. Season well. Add enough mayonnaise or salad cream to bind and pack into a mould. Keep in a cool place until required. Turn onto a serving dish and garnish with lettuce and tomato. Sprinkle with paprika.

Peanuts, blanched red and green peppers, cooked peas, or chopped pineapple may also be added to the Kedgeree.

Potato and Smoked Salmon Gratin

When smoked salmon is trimmed and sliced small pieces are cut off. These trimmings are inexpensive and are widely available on request from any fishmonger.

Ingredients
8 oz/ 225g smoked salmon trimmings
2 lbs/ 900g cooked potatoes - sliced
Chopped fresh chives (to taste)
1/3 pint / 190mls cream
1/3 pint / 190mls milk
1 oz/ 25g butter
Black pepper
Juice of 1/2 a lemon

Method
Pre-heat oven to 200°C/ 400°F/ gas mark 6. Butter deep round ovenproof dish. Arrange potato slices in a layer adding black pepper and chives. Arrange smoked salmon pieces in strips on top of potato and sprinklewith lemon juice. Repeat layering until dish is almost full. Pour immediately with a green salad.

Smoked Salmon Irish Style

1 lb./450 g smoked salmon - sliced

Potato Cakes
1 lb/ 450g freshly cooked mashed potatoes
2 oz/ 55g butter
Pinch of salt and pepper
2 oz/ 55g flour
Lemon wedges
Dill
Small tub creme fraiche

Method
Melt the butter and add to the hot mashed potato. Sprinkle on the flour and work the mixture into a dough. Roll out in a circular shape (1/4" thick approx.) on a floured surface. Cut into rounds using a scone cutter. Cook on a lightly oiled pan or griddle until brown Spoon on a blob of creme fraiche on each potato cake. Arrange a generous slice of smoked salmon on top. Garnish with lemon wedges and sprigs of dill or parsley. Substitutions Gravadlax, smoked trout, smoked mackerel.Soured cream can be used instead of creme fraiche.

Cider Sauce for Oat Herrings

Ingredients
1 oz Butter
1 oz Flour
10 fl oz Cider or apple juice
2 Tbsp Milk or cream
1 Salt and pepper as desired

Method
Melt butter, add flour and cook for 2-3 minutes so that the raw flavor of the flour has time to mellow. Remove from heat and slowly add the cider, stirring all the time. Season to taste, bring to the boil, and cook for a few minutes. Remove from heat again, add the milk or cream, and reheat carefully. Serve in a hot sauce boat.

Irish Stew (Ballymaloe)

Ingredients
3 lbs Lamb neck chops
4 Med-sized carrots
4 Med-sized onions
1 Tbsp Butter
1 Lamb fat or beef dripping
4 Potatoes
1 Salt and pepper
2 1/2 c Stock or water
1 Tbsp Chopped parsley
1 Tbsp Chopped chives

Method
Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Decrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.

Irish Stew (Biddy Whyte Lennon)

Ingredients
1 1/2 lb Stewing lamb or mutton
2 Large onions
3 lbs Potatoes
1 Large bunch fresh parsley
2 Tbsp Chopped fresh thyme
1 oz Water
1 Salt and fresh black pepper

Method
Peel the onions and slice them into rounds. Peel the potatoes as thinly as possible. Leave them whole unless they are very large. Cut the meat into good-sized pieces. Small chops can be left whole, larger ones divided in two. Place a layer of onions on the bottom of a heavy casserole, and the meat on top of them. Sprinkle chopped thyme and parsley generously, and season well. Layer the rest of the onions with the potatoes. Sprinkle thyme and parsley again at the last. The amount of water you need to add depends on how good the seal is between your pot and its lid, and whether you like a "wet" or "dry" stew. You will certainly not need more than two cups, and I use barely one.

Bring the water to a boil, cover as tightly as possible, and place in a preheated oven at 300F for 2 1/2 - 3 hours. Keep an eye on it towards the end, and adjust the gravy by adding a little water if you think it too dry. A good stew should have some gravy, but should not be flooded by it. "Floury" potatoes will dissolve into the gravy, "waxy" ones will not. I tend to use a mixture. Serve very hot with more fresh chopped parsley sprinkled on top. White soda bread to mop up the gravy.

Irish Soda Bread

Ingredients
3 1/2 c Flour
1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Bicarbonate of soda
1 1/4 c Buttermilk: to 2 1/2 c *

Method
Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450° F (if making "soda cake", the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it's very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450° F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. -- For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking.

* You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda.

Black Pudding

Ingredients
1 lb Pig's liver
1 1/2 lbs Unrendered lard, chopped
120 fl oz Pig's blood
2 lbs Breadcrumbs
4 oz Oatmeal
1 Medium onion, chopped
1 tsp Salt
1/2 tsp Allspice
1 Beef casings

Method
(Always served with an Irish "fry". The preparation of this pudding may be impractical these days due to the difficulty of procuring fresh pig's blood and casings.) Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped.

Dublin Coddle

Ingredients
1 lb Bacon bits (pref. smoked)
1 lb Good meaty sausages
3 Large onions
3 Potatoes (or even four)
1 Handful fresh parsley
1 Fresh ground pepper

Method
Bacon bits are the off-cuts from the various types of bacon, which are sold very cheaply in Dublin pork butchers' shops, specifically for making coddle. They contain a good mixture of fat, lean and skin. I prefer to buy regular bacon with the rind on and cut it up into even-sized pieces. Leave on the rind, as it adds great richness to the soup. Buy the finest quality pork sausages you can afford (or find). Peel and chop the onions roughly. Peel the potatoes as thinly as possible. If they are large, then cut them into two or three large pieces; otherwise leave them whole. Chop the fresh parsley. -- Place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for 2 to 5 hours. The perfect way to cook it is in a heavy casserole pot in a very low oven at 250°F. I know this sounds vague, but if the pot is heavy and the lid tight, it really can't come to any harm. The longer and slower the cooking, the better. If you prefer, before serving, remove the sausages and quickly brown them on one side under the broiler. Serve with white soda farl to mop up the soup, and bottles of stout. It is a most restorative food.

Irish Pot-Roasted Chicken

Ingredients
1 Chicken, about 4.5 lb
4 oz Oatmeal
1 Medium onion, chopped
2 Tbsp Butter
3 Tbsp Stock
1 Salt and pepper
6 oz Bacon
3 Medium onions, sliced
2 lbs Potatoes
1 Seasoned flour
3 Tbsp Dripping or oil
4 Medium carrots, sliced

Method
If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken.

Cover and cook in a moderate oven (350°C) for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.

Apple Fritters

Ingredients
5 oz Flour
5 fl oz Water
1/4 tsp Salt
2 Eggs (separated)
1 Tbsp Melted butter
2 Large cooking apples
4 oz Sugar
Lemon juice
Oil for deep frying

Method
Make batter at least an hour before required, using following method. Sift together flour and salt. Make a well in the center. Add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff but not dry. Fold into batter mix. Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into batter and deep fry in very hot oil (175-180°C) until golden. Drain and serve dredged with sugar and sprinkled with lemon juice.

Gammon (Ham) Steaks with Whiskey Sauce

Ingredients
4 Ham steaks
2 Tbsp Finely chopped onion
1 Tbsp Brown sugar
1 Tbsp Whiskey
1 oz Flour
1 oz Butter
3/4 c Water or stock
1 Salt or pepper to taste

Method
Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side.

To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.

Serve with peas and carrots, or sauteed potatoes.

Curach (Irish Honey-and-Oatmeal Cream)

Ingredients
2 oz Medium-grind oatmeal
10 fl Heavy cream
2 tsp Runny honey
3 Tbsp Whiskey
12 oz Raspberries

Method
Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven -- watch it carefully and stir it from time to time -- until it turns a pale golden color. Leave it to cool completely. Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal. Layer the raspberries and the cream mixture in the glasses, saving a few of the berries for decoration on top. Serve slightly cool.

Festive Irish Cream Cheesecake

Ingredients
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, melted
1 Env. Unflavored Gelatin
1/2 c Cold Water
1 c Sugar
3 Large Eggs, Separated
16 oz Cream Cheese, Softened
2 Tbsp Cocoa
2 Tbsp Bourbon
1 c Whipping Cream, Whipped

Method
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.

VARIATION: Substitute 2 Tbsp cold coffee for bourbon.

Irish Whiskey and Ginger Cream

Ingredients
2 Tbsp Irish whiskey
2 Tbsp Ginger marmalade
1 Rind of 1 lemon, grated
2 Tbsp Superfine sugar
10 fl oz heavy cream, chilled
2 Egg whites

(If no store near you carries ginger marmalade, use an equivalent amount of lemon marmalade mixed with 1/2 t ground ginger, or 1 T fresh grated ginger.)

Method
Put the whiskey, marmalade, lemon rind and sugar in a bowl. Stir well, then leave the mixture to stand for at least 15 minutes. Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick. Beat the egg whites until stiff, then fold into the cream mixture until well blended. Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes. Serve chilled, with brandy snaps or ginger snaps.

Potato Pie

Ingredients
1/2 lb Boiled potatoes
1/4 lb Butter, melted
3/4 lb Sugar
3 Almonds, pounded
1 Tbsp Orange extract
6 Eggs
4 fl oz Whiskey

Method
Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375°F for 40-45 minutes.

Baby Carrots and Onions in Cream

Ingredients
1 lb Baby carrots 1 lb Small white onions 5 oz Cream 1 Salt and pepper 1 Pinch nutmeg

Method
Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

Irish Omelet

Ingredients
6 Small eggs*
1 Lg. cooked potatoes, mashed
1 Squeeze lemon juice
1 Tbsp chopped chives or scallions
1 Salt and peppers
1 Tbsp butter
* Or four large ones.

Method
Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

Potted Chicken

Ingredients
1 Large chicken (about 4 lb)*
2 Tbsp Butter
1 Shallot or small onion
Pinch ground cloves
Pinch ground allspice
300 ml Chicken stock
12 Slices bacon
1 Salt and pepper
8 oz Clarified butter
* Or two small ones.

Method
Boil the chicken(s) lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor. Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top. Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole. Bake at 180°C/350F for about 1 1/2 - 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed.