Ingredients

Directions

1. To make Irish stew, all the ingredients are assembled in layers in a large stew pot.
2. Begin with layers of sliced potatoes and onions.
3. Top with a layer of lamb.
4. Sprinkle liberally with salt and pepper.
5. Repeat these steps until all the ingredients are used.
6. Add enough water to just cover the ingredients.
7. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking.
8. Simmer over a very low heat for about 2 hours.
9. Sprinkle liberally with the chopped parsley and serve in soup bowls.

Ingredients

Directions

1. Preheat oven to 425°F.
2. Mix flour, baking soda, and salt in a bowl. Add raisins and caraway seeds.
3. Add buttermilk all at once and mix.
4. Knead the dough on a lightly floured board. (To knead, press the dough flat, fold it in half, turn the dough, and repeat.) Form into a round loaf on a well-greased baking sheet.
5. With a knife, carefully mark an X across the top of the loaf. Lay a piece of foil over the loaf. Bake for 5 minutes.
6. Lower heat to 250°F and bake 30 minutes more. Remove foil and bake another 10 minutes, until the loaf is slightly browned.
7. Cut into wedges and serve with butter.

Ingredients

Directions

1. Place brisket in a large pot. Top with carrots, onions, mustard, thyme, and parsley.
2. Cover with cold water, and heat until the water just begins to boil.
3. Cover the pot with the lid, lower the heat, and simmer the mixture for 2 hours.
4. Using a large knife, cut the cabbage into quarters. Add the cabbage wedges to the pot.
5. Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.
6. Remove the vegetables to a platter or bowl, cover with foil, and keep them warm.
7. Remove the brisket, place it on a cutting board, and slice it.
8. Serve the corned beef slices on a platter, surrounded by the vegetables.
9. Ladle a little of the cooking liquid over the meat and vegetables, including the potatoes.

Ingredients

Directions

1. Scrub potatoes (do not peel), place them in a pot, and cover them with water.
2. Heat the water to boiling, and cook the potatoes until they can be pierced with a fork (about 25 minutes).
3. Finely chop the scallions (use both the white bulbs and the green stems) and put them in a small saucepan.
4. Cover the scallions with the milk and bring slowly just to a boil.
5. Simmer for about 3 to 4 minutes, stirring constantly with a wooden spoon. Turn off the heat and let the mixture stand.
6. Peel and mash the hot boiled potatoes in a saucepan. Add the milk and scallions mixture and beat well.
7. Beat in the butter. Season to taste with salt and pepper.
8. Serve in 1 large or 4 individual bowls with a pat of butter melting in the center of each serving. May be reheated.

Ingredients

Directions

1. Remove the tough stalk from the kale or cabbage and shred the leaves finely.
2. Put about 1 inch of water in a saucepan large enough to hold the kale, and add a teaspoon of salt.
3. Heat the salted water until it boils, and add the kale. Cook, covered, for 10 to 20 minutes until the kale is very tender. Drain well.
4. Scrub the potatoes and place them in a saucepan, unpeeled. Add water to cover.
5. Heat the water to boiling, and cook the potatoes until tender (about 25 minutes).
6. Drain, peel, and return potatoes to the pan over low heat to evaporate any moisture (This will take just a minute or so).
7. Mash the potatoes while warm until they are smooth.
8. Chop scallions and simmer in the milk or cream for about 5 minutes.
9. Gradually add this liquid to the potatoes, beating well to give a soft, fluffy texture.
10. Beat in the kale or cabbage along with the salt and pepper.
11. Heat thoroughly over low heat and serve in bowls. Make an indentation in the center and pour in some melted butter.

Ingredients

Directions

1. Preheat oven to 475°F.
2. Combine flour, salt, sugar, and baking powder in medium mixing bowl.
3. Cut butter into small cubes and add it to the flour mixture. With clean fingertips, rub the butter into the flour.
4. In a separate bowl, beat the eggs and milk together. Add to the flour-butter mixture to make a soft dough.
5. Place mixture on a floured board. Knead lightly for 3 or 4 minutes.
6. Roll out with a rolling pin to a thickness of about 1 inch.
7. Cut dough into 3-inch circles, using a cookie or biscuit cutter.
8. Place dough circles onto a lightly greased cookie sheet. Bake 10 to 12 minutes until golden brown.
9. Cool on a wire rack.
10. Serve, split in half, with berry jam.

Ingredients

Directions

1. Sift together flour, baking powder, and salt.
2. Mix together flour and butter until you get small crumbs.
3. Mix in brown sugar.
4. Remove stems and tails from gooseberries and place them in a greased baking dish. Cover the berries with the sugar and then with the crumble mixture, lighting pressing the mixture down.
5. Bake in the oven for 45 minutes. Let cool and then serve.

Ingredients

Directions

1. The night before baking: Wash orange or lemon before peeling. Make a cup of tea, and put the currants and chopped peel into it to soak overnight.
2. The day of baking: Mix the flour, allspice, and salt together. Stir in the yeast and sugar.
3. Make a well in the center of the flour mixture, pour in the milk and water, and mix into a dough.
4. Move dough to a floured board, and knead for 5 or 6 minutes, adding flour as necessary, until smooth and no longer sticky. (To knead, flatten the dough slightly, fold it over, flatten again, turn.)
5. Place dough in a clean bowl, cover with plastic wrap, and leave in a warm place for 1 hour to rise (expand) to about double in size.
6. Turn the dough back out onto the floured board, and add the butter, currants, and chopped peel and knead into the dough.
7. Return the dough to the bowl and cover again with plastic wrap. Leave to rise for another 30 minutes.
8. Grease a 9-inch round cake pan. Fit the dough into pan, cover with plastic wrap, and leave until the dough rises to the edge of the tin (about 30 minutes).
9. Preheat oven to 400°F. Remove plastic wrap.
10. Brush the surface of the dough with milk and bake for 15 minutes.
11. Cover loosely with foil; reduce the heat to 350°F and bake for 45 minutes more.
12. Sprinkle with powdered sugar.

Ingredients

Directions

1. The day before baking: Combine all the fruit, peel, rind and juice, spices, and nuts in a large bowl with ½ cup of the whiskey (or tea) and let soak overnight.
2. The day of baking: Preheat oven to 275°F and grease a 9-inch round cake pan, lining the bottom with cooking parchment paper.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat the eggs in one at a time, adding flour with each egg.
5. Mix in the remaining flour and soaked fruit.

   
   In Ireland, there are many different types of eating establishments, from fine restaurants to Irish pubs to street food stalls. Here, a sandwich bar in Kinsale, County Cork, is shown. © KEITH LEVIT/SHUTTERSTOCK.COM.

6. Pour the mixture into the cake pan and bake until it is firm to the touch and a toothpick inserted into the center comes out clean, about 2 hours.
7. Let the cake cool in the pan for 30 minutes. If substituting tea for whiskey, skip this step: Prick the top in several places and pour the remaining ½ cup whiskey over the top.
8. Wrap in plastic wrap, then foil, and store in a cool, dark place for several weeks to allow the cake to mature (fully absorb the flavors). The cake can be unwrapped occasionally and more whiskey added, if desired.

Ingredients

Directions

1. Separate bacon into slices and place them side by side in a large frying pan. (The bacon may be cooked in batches.) Fry over low heat, turning once, until crisp. Drain bacon grease from pan before cooking another batch.
2. Drain the pan and wipe most of the bacon grease out with a paper towel.
3. Place sausages in the pan to brown (again, the sausage may be browned in batches).
4. Place bacon and sausages in a large pot.
5. Drain frying pan again, wipe it with a paper towel, and add the sliced onions and garlic cloves, cooking them over low heat until the onions are softened.
6. Add onions and garlic to the bacon and sausage in the pot.
7. Add the thick slices of potato and carrot.
8. Make a bouquet garni: In a 3-inch square of cheesecloth, place 1 bay leaf, ½ teaspoon tarragon, 2 whole cloves, and 2 whole peppercorns. Tie with twine, and place in pot.
9. Cover everything with apple cider (or apple juice).
10. Cover, and simmer 1½ hours over medium-low heat. The soup should not boil.
11. Remove bouquet garni. Serve, garnished with a sprinkling of parsley and black pepper.

Ingredients

Directions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Peel, core, and slice the cooking apples and place them in a bowl.
3. Sprinkle apples with the lemon juice and set aside.
4. In another bowl, beat together the butter, lemon rind, and all but 1 tablespoon of the sugar until light and fluffy.
5. Gradually beat in the eggs.
6. Add the flour and baking powder to the butter mixture and mix well.
7. Spoon half of the mixture into the prepared cake tin. Arrange the apple slices on top.
8. Mix the remaining tablespoon of sugar and the cinnamon together in a small bowl. Sprinkle evenly over the apples.
9. Scatter the raisins and hazelnuts on top.
10. Smooth the remaining cake mixture over the raisins and hazelnuts.
11. Bake for 1 hour.
12. Cool in the tin for 15 minutes. Remove, transfer to a serving platter, and sprinkle with powdered sugar.

Ingredients

Directions

1. Peel the potatoes and grate them.
2. Mix together grated potatoes, milk, baking soda, butter, mashed potatoes, onion, salt and pepper. Slowly add flour to the mix. Add extra water if the mixture seems too dry.
3. Grease a skillet and heat. Drop about ¼ cup of the mixture onto the pan. Flatten with a spatula and let the bottom brown. Flip to grill each side. Cakes should be golden brown.
4. Top with sour cream or butter.