I’m attending a potluck on Saturday and it’s been requested that we bring traditional Irish food. I’m taking colcannon and some Irish cheddar, and of course someone else is already making soda bread. But other folks have been having trouble thinking what to bring, because beyond this (corn beef and cabbage, BTW, isn’t really something that’s considered traditional Irish fare), there don’t seem to be a whole lot of other ideas out there. Lamb is the only other thing I could think of.
I found a recipe for Irish Chocolate Cake that sounds interesting. I don’t know about the potato bit in the cake. :eek:
I’m going to a party and we’re supposed to bring something green. I’m thinking about making summer pizza using broccoli and green peppers and cutting it up in little squares.
Since it’s a potluck, I’d consider either mac~n~cheese, or scalloped potatoes, and then use Irish cheese and/or bacon in either one.
Oh, a restaurant I used to work at made a veg side that everyone loved, called Cabbage Au Gratin…one of the cooks whipped it up, and said it was just a basic medium white sauce, w/ one or more Irish cheeses, and blanched shredded cabbage…basic breadcrumb topping.
Unless you really want to spend some money, and get into making a giant pot of Lamb Stew w/ Stout.
A pub I used to go in had “Irish Salad” on the menu, buried in the “Side Dishes” section, with no description attached. If you ordered it, you got chips (US: fries), crisps (US: chips), roast potatoes, and a dollop of mashed potato, served with a baked potato. Nothing else.
Yes, it was a joke. If people ordered it, they were told it was just there for a laugh. One guy (a regular) ordered it and insisted on getting what he’d ordered, just to see if the cook would do it. He got what he’d asked for. I don’t remember if he ate it.
Not a specific one…I kinda wing it. I just copied and pasted this from another thread:
Quote:
Originally Posted by BrainGlutton
What about leeks and turnips? Some recipes call for those.
And what about cooking time? One recipe I found online had to be cooked for twelve hours!
Sure, the more the merrier! I love leeks and turnips, so why not!? Just make sure to soak the leeks properly to get the dirt out from between the layers.
12 hrs?!!? Insane!!! No way...I'd say closer to 2-3, and that's cutting veggies, etc, too. It's a nice way to spend some time in an afternoon, into evening (for me anyway!).
I'd chop and season (kosher salt, cracked fresh pepper, some of the fresh herbs, perhaps some dry red wine?) the lamb and let sit at room temp for several hours...sort of the 1st layer of seasoning, if you will. Then, toss pieces w/ flour, and saute in oil till nicely browned on the outside, then remove. Add chopped onions and garlic, and leek if you're using it, and saute a few min, then add stock and stout, fresh herbs, and return lamb. Cover and simmer at least an hour, as you really want to make sure your meat is going to be tender enough when the other veggies are cooked. Next, I'd add the potatoes, turnip if using, and carrots - cover and simmer another 30 min, then fork test the veggies. The frozen peas can go in the last 5 min or so. Since you floured the meat before browning, you shouldn't have to thicken again.
I’m looking now at a couple different stew recipes, and think some allspice would be nice in the above, along w/ thyme. Oh, and the fresh herbs specified above were parsley and rosemary.
Not much. The good parts were sent to England. :mad:
One of the downsides of the English occupation was that, after a while, nobody was left who knew how to cook anything but potatoes, cabbage, and the occasional nastiest parts of an animal, so the Irish “cuisine” brought to the US by our great-great-grandmothers was nearer to pig slop than wholesome food.
