Irish Champ Recipe
8 medium potatoes
1/2 cup milk
5 tablespoon butter
a bunch scallions or green onions, chopped
Peel and cube potatoes and boil in salted water until tender.
Drain and mash slightly. In a small pan, heat milk and butter
until butter is melted. Add chopped scallions. Fold mixture
into the potatoes until well blended. For 6 people.
Irish Bangers Recipe
2 tsp. ground white pepper
1 tsp ground ginger
1 tsp sage
1 tsp mace
3 oz salt
6 oz bread crumbs -plain
10 lbs. fat pork butt(if lean add 1 lb fat back)
2 cups ice water
Grind meat-1/2 medium, 1/2 fine
Add spices and mix very well
Stuff into small casing links or make into compact patties.
Leave overnight in Fridge before freezing.
Fry till golden brown.
Corned Beef Recipe
First, I use Bill Baily's brand of corned beef. They
are one of two brands that can actually corn the beef to my
standards (I can no longer find the other brand).
1 corned beef brisket
6+ cups chicken broth (low salt or no salt works best)
1 tsp butter (margarine doesn't quite work the same) per cup
Time, plan in advance.
Get a large stock pot or crock pot. Place the brisket into
the pot and
add the chicken broth, save the spices and drippings in the
bag. You will need enough chicken broth to cover the whole
brisket. I've found, depending on the size of the pot, approximately
3-4 cups of broth per pound of brisket works best. You may
need more or less depending on how much corned beef you are
making, and the size of the pot you are making it in.
Bring to a boil and add the spices and drippings from the
Boil for about 5 minutes (until all the spices and drippings
mixed in) then reduce heat to medium.
Cook on medium for about 3 hours per pound, prepare any vegitables
to be cooked in with corned beef during this time. (2 1/2lb
brisket takes about 7 1/2 hrs from this point)
Check the beef with a fork every hour or so, add water to
pot as liquid level drops. When it feels about done, cook
it for another half hour and add the vegitables. Cook until
the vegitables are done, then serve hot.
With Thanks to Michael May
Irish Stew Recipe
2-3 potatoes for every person. (pealed and ready to cook)
500g Beef Mince/ Stewing beef (diced)
500g carrots sliced.
1 small onion finely chopped.
Small cup full of pearl barley
salt. (preferably low-salt or something equivalent as stew needs lots of
3 x beef oxo cubes (beef stock cubes)
Add the mince/stewing beef and pearl barley to big pot of water and bring to
boil and simmer. When beef is cooked add carrots and onion. Make beef stock
in jug and add to pot too. Add as much salt as seems necessary or leave this
out until serving and people can add what they feel individually necessary.
About an hour before serving time add potatoes to the pot to cook.
Serve when potatoes are cooked.
Irish Stuffing Recipe
150g breadcrumbs (variable depending on how many cooking for) if these are
not sold make by putting bread in a blender.
1 small onion finely chopped.
Mix everything together (butter amount variable mixture should stick
together and be quite green don't be skimpy with the parsley). Wrap mixture
in tinfoil and cook in oven for about 30 mins at 180-200 degrees celcius.