World Recipes

Honest and True Irish Stew

This is a favorite recipe from the American Lamb Council.

6 medium potatoes (about 2 pounds),
    peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
    boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
    1 1/2 teaspoons dried parsley
1 1/2 cups water

In Dutch oven layer half the potatoes, and then all the lamb and onions.

Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Bring to boil; cover, reduce heat and simmer gently 2 to 2 1/2 hours until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan.

Just before serving, sprinkle with remaining parsley.

Makes 6 servings.

Irish Wedding Cake

Posted by CookinMom at recipegoldmine.com - May 18, 2001

Currants 1 pound 12 ounces (800g)
Sultanas, 1 pound (450g)
Raisins, 9 ounces/25 ounces (250g)
Shredded almonds, 7 ounces (200g)
Glace cherries, 7 ounces (200g)
Peel, cut, mixed, 7 ounces (200g)
Flour, 1 pound 3 ounces (525g)
Salt, 1 teaspoon
Mixed spice, 2 1/2 teaspoons
Butter, 1 pound (450g)
Brown sugar, 1 pound (450g)
Black treacle (molasses), 2 tablespoons
Orange and Lemon zest, 1 1/2 teaspoons each
Eggs, 8 large
Pure vanilla, 1 1/2 teaspoons
Brandy, 4 tablespoons

Grease a 12-inch (30 cm) tin and line it with three layers of greaseproof paper, extending about 2 inches above the top of the tin.

Then tie a thick band of folded newspaper around the outside of the tin to protect the edge of the cake from over cooking, and have a suitable sized piece of brown paper to put over the cake if it is in danger of overbrowning. Note: cake will done when a toothpick inserted into center comes out clean.

Mix dried fruit with halved cherries and the peel with a tablespoon or two of the flour in bowl.

In another bowl, sift flour, salt and the spices. In a third bowl, cream the butter and sugar until light and fluffy. Add molasses, zests and vanilla extract.

To this mixture, add the eggs, one by one with a tablespoon full of flour with each and beat well. Fold in the fruit and remaining flour plus the brandy. Mix well.

Turn mixture into the prepared tin and smooth down with tablespoon making a slight hollow in the center. You may leave the cake over night or till ready to bake.

Preheat oven to 300 degrees F (150 degrees C, Gas mark 2) bake cake in center of the oven for 1 1/2 hours. Reduce heat to 275 degrees F (40 degrees C, Gas mark 1) for the remaining baking time (3 to 4 hours) or until the top of cake feels firm to the touch and toothpick comes out clean and dry.

Watch cake as it bakes. Cover if it looks like it might over-brown. Cool cooked cake in tin then remove paper and turn upside down onto a board. Make small holes into the cake with skewers and pour on some extra brandy. When brandy is absorbed wrap cakes in double layer of greaseproof paper and then a layer of foil.

Seal and store in airtight container and place in a cool place for at least a month. Cake should be finished at least two weeks prior to need so flavors will mellow. Ice with Royal Icing or Fondant Icing.

Treacle Tart

From the kitchen of Sheelagh Ernst - Germany

Source: The Dairy Book of Home Cooking. I bought this from our milkman years ago while I was still at college :-)

Pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle
1 level tablespoon golden syrup or 3 level tablespoons
    golden syrup if omitting the black treacle
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice

Line plate or tin with pastry. Mix bread crumbs with other ingredients. Spread over pastry, leaving a 1-inch edge, if using a plate.  Moisten edges with cold water and arrange remaining pastry in thin strips to make a criss-cross design. Press firmly to edges and bake in the centre of a moderate oven (200 degrees C, 400 degrees F or Gas No. 6) for 30 minutes or until pastry is golden.

Serve with fresh cream, sour cream, natural yogurt or custard.

Serves 4.

County Cork Cornish Pasties

2 large baking potatoes
1 tablespoon bacon grease
1/2 cup chopped onion
1 to 1 1/2 cups water
1 (12 ounce) tin corned beef (not hash)
Salt and plenty of pepper
Pie crust pastry
1 egg
1/3 cup milk

Peel potatoes and slice into 1/4-inch slices.

In a saucepan heat the bacon grease and slightly saute the onion. Add the sliced potatoes and cover with water. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are fork tender, about 15 minutes.

Drain any remaining water, and add the corned beef. Stir well. Slightly mash some of the potatoes as you stir. Add the salt and pepper. Let the mixture cool to room temperature.

Roll the pie crust into individual 8- to 9-inch circles. Place 1 cup of the meat and potato mixture on half of each circle, fold over, and press the edges to seal. Beat together the egg and milk and brush over the pasties. Place on a baking sheet. Bake at 350 degrees F for about 45 to 50 minutes or until light brown.

These are good served at room temperature. Makes enough filling for about 4 pasties.

Burnt Oranges

Serving size: 4

Large oranges
150 milliliters sweet white wine
1 tablespoon butter
8 tablespoons granulated sugar
300 milliliters freshly-squeezed orange juice
2 tablespoons Irish whiskey (warmed)

Carefully peel the oranges thinly. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact. Cut the thin peel into fine strips and cover with the wine. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar. Put into a 400 degree F oven for 10 minutes or until the sugar caramelizes.

Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil. Lower the heat and let it get syrupy, without stirring. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly. — Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes. Pour the warmed whisky over them and set it alight, over heat. As the flames die down, add the orange syrup and let it simmer for about 2 minutes.

Serve at once; or it can be served cold.

Lucky Charms Bars

3 tablespoons butter or margarine
25 large marshmallows or 3 1/2 cups miniature marshmallows
5 cups Lucky Charms cereal

Grease an 8-inch or 9-inch square pan 9 x 2 inch pan.

Place butter and marshmallows in large microwave bowl. Microwave uncovered on HIGH for 1 minute and 30 seconds to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred. Stir in cereal until well coated. Press mixture into prepared pan; cool.

Cut into about 2-inch square bars.

Makes 16 bars.

Leprechaun Dust

Jell-O Brand instant pistachio pudding
Zip-type plastic bags
Spoons
Milk

Put 1 tablespoon of leprechaun dust (pudding mix) into a sealed baggie for each child. Add 1/4 cup of cold milk and let them shake. Watch the pudding turns green!

Lemon Curd

4 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel

In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool.

Makes 1/2 cup.