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Traditional Irish Recipes

Menu #1 (all recipes are below)

Menu #2

Menu #3

Menu #4 Afternoon Tea

Menu #5

Menu #1 Recipes

Irish Stew
I use a 1/2 a boneless leg of lamb for this recipe, because that is all my grocery store carries. Then later in the week, I roast the other half of the leg.  Feel free to substitute lamb shoulder or chops.  The cut of meat will determine the total cooking time.  More tender cuts, such as a leg will require less cooking time than a shoulder.  When the stew is done, the meat should be so tender it falls apart.  For a thicker stew, mash one of the potatoes and stir into the stew.  Serves 6 people.

2-3 pounds lamb, cut into cubes and seasoned with salt and pepper
1 cup chopped onion
6 Large Carrots, cut into 2 inch chunks
3 Large stalk celery, cut into 2 inch chunks
8-12 red potatoes, depending on size, cut into halves.  Use enough to feed six people.
2 bay leaves canola oil or bacon grease for sautéing
5 cups beef stock, or 3 cups beef stock and 2 cups chicken stock
1/2 cup fresh chopped parsley
2 TB fresh chopped Thyme
Salt and freshly ground pepper
Chives and additional parsley for serving

  1. Heat large pot over medium heat.  Add 1 TB oil and sauté the meat in batches until browned.  Avoid overcrowding the pan, and add more oil as needed. 
  2. Add another TB oil to the pan and add the onion.  Sauté until golden.  Add 1 TB thyme and bay leaves and stir.  Add the stock, and simmer for a few minutes.  Add the meat and simmer covered for 30 minutes.  Do not boil.
  3. Add the carrot, celery and 1/4 cup parsley and simmer for another 30 minutes.  Add the potatoes, the rest of the parsley and thyme, and simmer for another 30 minutes.  During the last 15 minutes, remove the lid. 
  4. The stew is done when the meat is so tender it falls apart under a fork.

Shortbread Cookies

From the Food Allergy Gourmet Cookbook, "Let's Bake"  
These are a treat by themselves, but you  can make them even more special by spreading jam on one cookie, topping it with a second cookie and dusting with powdered sugar.

1 cup shortening
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon lemon extract
1/8 teaspoon artificial butter flavoring
2 teaspoons cold water
2 1/4 cup Food Allergy Gourmet Basic Flour Mix (recipe included in "Let's Bake!")

Equipment:  1-2 cookie sheets, parchment paper, heavy duty stand mixer, rolling pin, cookie cutters or a sharp knife, sturdy wide spatula with thin metal edge, wire cooling rack.

  1. Line two baking sheets with parchment paper.  Add the shortening, granulated sugar and salt to the bowl of a heavy duty mixer.  Mix until combined but not fluffy, about 1-2 minutes.  Add the flour, extracts and water and mix on low speed until the dough comes together, about 3 minutes. 

  2. Dump the dough onto a piece of parchment paper and top with anther piece.  Roll to a thickness of 1/4 inch.  Freeze the dough slabs for about 10 minutes, or refrigerate for 25-30 minutes. 

  3. Cut the dough into squares or shapes using a knife or cookie cutters.  Transfer the shapes to the lined cookie sheets.  Re-roll the scraps and repeat.  Pop the dough back into the refrigerator if it becomes difficult to work with. 

  4. When the cookie sheets are full, refrigerate them for about 20 minutes.  Preheat oven to 300 degrees during the last 15 minutes the cookies are in the refrigerator.  Pierce the cookies with the tines of a fork and bake them in the upper and lower thirds of the oven until the edges and bottoms are golden and the tops are light golden on top, about 25-30 minutes. 

  5. If the cookies are baking too fast, reduce oven temperature to 275 degrees.  Let the cookies sit for a few minutes on the cookie sheet, then remove to a wire rack. 

Optional Additions – If your diet allows, add 1/2 cup finely ground sunflower seeds or nuts to the dough.

Orange Scented Shortbread – Add 2 teaspoons loosely packed orange zest to the dough.

Menu #2 Recipes

Limerick Ham

3-5 lb fully-cooked smoked, cured ham (not a salted country style ham)
apple cider to cover ham in a pot
1 teaspoon round cloves
1-2 tsp dry mustard
1/2 cup brown sugar

  1. Place the ham in a pot and cover with cold water.  Slowly bring to a boil.  Remove the ham from the pot and dump out the water. 
  2. Place the ham back in the pot and cover with apple cider.  Simmer, not boil, for 20 minutes per pound of ham. 
  3. Remove the ham from the cider.  Score it into a diamond shape on all sides. 
  4. Combine mustard and cider, the rub all over the ham.  Stud with the cloves. 
  5. Bake at 400  degrees for 10 minutes per pound of ham.  From time to time baste with the liquid from bottom of pan.

Cabbage and Potato Bake

½ large or 1 small cabbage
2-3 large Russet potatoes
8 oz bacon
1 large yellow onions, sliced
1 teaspoon sugar
1 teaspoon salt

1 teaspoon ground black pepper
1 TB fresh thyme, or ½ tsp dried

2 cups chicken stock, plus more if needed

  1. Preheat oven to 375 degrees.  Remove the tough outer leaves from the cabage and cut it in half.  Cut each half into 2-3 wedges and remove the tough inner core.  Place the wedges rounded side down in a roasting pan.

  2. Peel the potatoes and cut them into quarters.  Place them in the roasting pan, alternating with the cabbage pieces. 

  3. Fry the bacon in a heavy skillet over medium heat until crispy and brown.  Remove the bacon, and add the sliced onion.  Saute until soft and golden, then add salt, pepper, sugar and thyme.  Add the stock to the pan and stir. 

  4. Pour the onion/stock mixture evenly over the potatoes and cabbage.  Crumble the bacon and scatter it over the top.  Cover the pan with aluminum foil and bake for 45 minutes, or until potatoes are tender.  Serves 4.

Galway Spinach Salad

2 slices cooked bacon per person, crumbled
2 pounds spinach, rinsed and chopped
1/4 cup of fresh mushrooms, thinly sliced
2 3/4 ounces of croutons (optional)
1-2 shallots onion, chopped
1/3 cup white sugar (or more)
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon celery salt
1 tablespoon prepared Dijon-style mustard
1/3 cup vegetable oil
1/3 cup cider vinegar

  1. Combine the bacon, spinach, croutons and mushrooms in a large salad bowl.  Toss to mix.

  2. Combine the onion, sugar, salt, oil, vinegar, pepper, celery salt and Dijon mustard in a lidded jar.  Shake until combined.

  3. Pour just enough dressing over the salad to lightly coat and toss. .

Optional Ingredient - If your diet allows, add some sliced hard boiled eggs.

Baked Apples

4 baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
1/4 cup brown sugar
1/4 cup raisins
1/2 tsp Cinnamon, or to taste
1 tsp unflavored oil, such as canola
1 cup water or apple juice

  1. Preheat the oven to 375 degrees.

  2. Peel and core the apples.  Use a spoon or knife to dig out the seeds and make a one inch diameter hole. 
    Mix together the brown sugar, raisins and cinnamon in a small bowl.

  3. Stuff the cored apples with the mixture, packing it in.

  4. Brush the tops of the apples with a bit canola oil to moisten.  Place apples in a shallow, oven-proof and pour water or juice around the apples.  Bake for dish for 30-40 minutes, basting with the juices occasionally.  When done, apples should be tender, but not soft and mushy.  Serves 4.

Menu #3 Recipes

Roasted Leg of Lamb
This recipe is so good, My kids and husband have actually fought over the last piece.

1 boneless leg of lamb
2 tsp kosher salt
1 tsp freshly ground pepper
2 tsp Herbs of Provence (in the spice aisle of your grocery store)
1 TB oil

  1. Preheat oven to 400 degrees. 
  2. Combine salt, pepper, herbs and oil.  Rub all over the lamb. 
  3. Roast lamb for 20 minutes per pound of lamb.  Use a digital thermometer to determine doneness.  Temperature should be 140-150 degrees for medium, and 160-165 degrees for well done.

Colcannon
Colcannon is a hearty and nourishing dish of mashed potatoes with greens.  The greens can be cabbage or kale.  This version uses kale, because of the high calcium content, and also because my kids prefer it.  Feel free to substitute shredded cabbage.

4 medium to large Russet potatoes, peeled and cut into chunks
1 TB olive oil or bacon grease
2 cups chicken or vegetable stock
2-3 cups (or more) kale, chopped small, tough stems removed
1 cup cleaned and sliced leeks, white and light green part only
1 cup rice milk or chicken stock
pinch of ground nutmeg or mace
1 teaspoon ground thyme
A handful of fresh parsley, chopped (optional)

  1. Boil potatoes until tender in salted water.

  2. Meanwhile, simmer the kale in chicken stock seasoned with salt and pepper for 10 minutes.  Simmer leeks in 1 cup rice milk or chicken stock seasoned with salt and pepper and thyme for 10 minutes. 

  3. Drain potatoes and return them to the hot pot and mash.  Drain kale, reserving some of the liquid and add to the potatoes.  Pour leeks and liquid into potatoes.  Add nutmeg or mace and parsley.  Mash all together and seasoned with salt and pepper. 

Champ
Champ is simply mashed potatoes with green onion. Yummy!

4 medium to large russet potatoes, peeled and cut into chunks
1 TB or more olive oil or bacon grease (or butter if your diet allows)
1-2 cups flavorful chicken stock
Salt and freshly ground pepper
green onions

  1. Boil the potatoes until tender in salted water.  Drain potatoes and return o the hot pot. 
  2. Add oil, 1 cup chicken stock, salt and pepper.  Mash, adding more stock and seasoning until the flavor tastes right to you.
  3. Add green onions and serve.

Apple and Blackberry Crumble

3 large or 4 medium granny smith apples cut into chunks
1 lb fresh or frozen blackberries
1 tablespoon brown sugar
2 tablespoons lemon juice
1 recipe Crumble Topping (below)

Equipment:  7"X11" baking dish

  1. Preheat oven to 400 degrees.  Mix fruit, sugar, and lemon juice together in the pan. 

  2. Top with crumble and bake for 25-30 minutes, or until bubbly and browned.

Crumble Topping
If you are on a gluten-free diet, please see the resource section for companies that sell gluten free oats.

1 1/2 cups gluten free old fashioned rolled oats
1/3 - 1/2 cup brown sugar
1/3 cup Food Allergy Gourmet Basic Flour Mix (optional, recipe included in "Let's Bake!")
3/4 teaspoon cinnamon
5 tablespoons oil
Optional – 3/4 cup chopped nuts

  1. Mix all ingredients together in a bowl. 

Menu #4 Afternoon Tea Recipes

Barmbrack
Barm Brack or Tea Brack is a cross between a cake and a tea bread.  The word Brack comes from an old Irish word 'breac' which means speckled.  This refers to the currants or raisins in the bread.  Some say Barm is a mispronunciation of 'aran', which means bread. So, Aran Breac would have meant Speckled bread.

Traditionally small items are mixed into the batter before it is baked, each with a special meaning for the person who finds it in a slice.  The items always include a ring, which predicts a wedding within the year, but any or all of the following are sometimes included.

If you are using any of these items, wrap them well in greaseproof paper before adding them to the mix.

1 3/4 cup hot black tea
1 1/2-2 cups currants or golden raisins
3/4 cup brown sugar
1/4 cup granulated sugar
zest of one lemon
zest of 1/2 orange
1 TB oil, plus additional for greasing the pan
2 cups Food Allergy Gourmet Basic Flour Mix  (Recipe included in "Let's Bake!")
1 TB baking powder
1/2 tsp baking soda
1 TB dry egg replacer
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger

  1. Preheat oven to 350 degrees.  Grease a 9" round cake pan and line the bottom with parchment paper. 

  2. Pour the hot tea over the dried fruit.  Add the sugars an zest. 

  3. In a large bowl, mix together the dry ingredients.  When the tea has cooled, add the wet ingredients to the dry and stir until thick and combined.  Pour the batter into the prepared and and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out with no crumbs attached.

Decorated Shamrock Sugar Cookies
From the Food Allergy Gourmet Cookbook,
"Let's Bake"   Always a favorite with kids and adults alike, vanilla scented sugar cookies are fun to cut out and decorate.  Unlike many gluten, dairy and egg-free cookie recipes, this one holds together well and can be rolled and cut out with detailed cookie cutters, and decorated . 

The recipe for the Food Allergy Gourmet Basic Flour Mix is included in "Let's Bake!" and is also available premixed for your convenience from the Food Allergy Gourmet.

3 cups Food Allergy Gourmet Basic Flour Mix (see above)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup shortening
3/4 cup granulated sugar
2 tablespoons dry egg replacer whisked with 4 tablespoons water until frothy
2 teaspoon pure vanilla extract
1/8 teaspoon lemon extract
1/8 teaspoon artificial butter flavoring (optional)
confectioners’ sugar or cornstarch for rolling out cookies
Green decorating icing and/or sprinkles
Equipment: 1-2 cookie sheets, parchment paper, heavy duty stand mixer, rolling pin, cookie cutters, sturdy wide spatula with thin metal edge, wire cooling rack.

  1. Preheat oven to 350 degrees.  Line the cookie sheets with parchment paper.  Place the Basic Flour Mix, salt and baking powder in a bowl and whisk together.
  2. Use a mixer to cream shortening and sugar.  Slowly add the egg replacer, vanilla and lemon extracts, and artificial butter flavoring, if using. Mix until combined. Scrape down the bowl using a spatula.  Add the dry ingredients in three parts, mixing well and scraping down the bowl as needed.
  3. Wrap the cookie dough in plastic wrap, an airtight plastic bag or container, and refrigerate for an hour.  (Tip - cool dough faster by dividing it into four sections and placing in the freezer for 30 minutes).
    Working on the coolest part of your countertop, place a quarter of the cookie dough between two large sheets of parchment paper sprinkled with powdered sugar. Roll dough to between 1/8 and 1/4 -inch thickness. Lift the top sheet of parchment and replace it. Flip the dough over and remove the top sheet of parchment.
  4. Dip the cookies cutters in powdered sugar, or lightly brush them with oil. Press the cutter into the dough, and then use a pastry or bench scraper or thin metal spatula to lift the cookie and place it on the parchment lined cookie sheet. For detailed cookie cutters such as Emma’s dinosaurs, leave the cutter in place on the dough, and then lift it and the dough together with the pastry scraper. Place the cutter on a parchment lined cookie sheet and ease it out by lightly tapping. 
  5. Bake for about 10-12 minutes.  If you like your cookies softer take them out of the oven earlier.  Remove them from the oven and slide the parchment onto a wire rack.  Let them cool, then remove from parchment and place on a wire rack or flat surface. 
  6. Tip - To bake two sheets at a time, place baking racks in the upper and lower thirds of the oven.  Rotate sheets half way through baking.

Decorating Icing

Mix together some a couple of cups of confectioners (powdered) sugar, a tablespoon of corn syrup (optional), a few drops of vanilla and lemon juice or water.  Add more sugar to make the icing thicken, or more water or lemon juice to make it thicker.  Add green food dye a few drops at a time, stirring in between additions.  For mess free decorating, pour icing into a squirt bottle.  We have recently used empty ketchup and mustard squirt bottles from the dollar store.

Menu #5

Bangers and Mash

Sausages are called Bangers in Ireland, and Mash are mashed potatoes.  So, Bangers and Mash are sausages served on mashed potatoes with gravy!  Most Bangers are made of pork, veal, bread crumbs and spices.  Our grocery store does not carry veal, so I substituted ground turkey, which is not traditional.  And, I left out the bread crumbs, which you could certainly add back in.  Another version features layers of the sausages, gravy and mashed potatoes baked in an in an oven-proof dish,  Freeze uncooked Bangers for later use.  Serves 4.

Bangers Recipe
1 lb ground pork
1 lb ground turkey
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 tsp dried rubbed sage
1/4 tsp mace
1/8 tsp ground nutmeg
1/2 tsp dried thyme
3 TB ice cold water

Mix all ingredients together and shape into 16 patties.  Sauté for 3-4 minutes on each side in a large skillet over medium heat, or until cooked through.  Make gravy.

Gravy Recipe
1 small onion
2 1/2 cups chicken stock
2 tsp corn starch mixed with 2 TB chicken stock
salt and freshly ground pepper

Add onion to the grease left in the skillet.  Sauté until golden.  Add an extra teaspoon of oil if needed.  Add chicken stock, and simmer gently until onions are tender.  Stir in cornstarch slurry, and simmer until thickened.  Remove from heat.

Mashed Potatoes
4 medium to large russet potatoes, peeled and cut into chunks
1 TB or more olive oil or bacon grease (or butter if your diet allows)
1-2 cups flavorful chicken stock
Salt and freshly ground pepper

Boil the potatoes until tender in salted water.  Drain potatoes and return o the hot pot.  Add oil, 1 cup chicken stock, salt and pepper.  Mash, adding more stock and seasoning until the flavor tastes right to you.

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