Patrick's
expertise as a chef is famous with anyone who knows him.
For those who don't, there follows a list of his favorite
traditional recipes.
Soup's, Stew's & Broath's
LAMB
BROTH with BARLEY
2 lb of lamb (your choice)
1/4 cup pearled barley
3 tbp soaked white beans
8 cups brown broth
2 carrots, finely chopped
2 parsnips, finely chopped
1 leek, finely chopped
1 medium onion
2 celery stalks, finely chopped
1 turnip, peeled, finely chopped
1 bunch chopped fresh parsley
salt & pepper
To Prepare:
Trim any fat off meat
Put the meat in a large pan
Add the leek, onions, barley and beans
Simmer for 1 hour in the broth
Add all the vegetables
Continue to cook for about 30 min
Add salt and pepper if you must
Connemara
Broth
16 cups water
2 lbs beef (cut into cubes)
2 medium potatoes
1 cup green peas
8 oz leeks
8 oz carrots
8 oz parsnips
2 oz lentils
2 oz barley
3 celery sticks (chopped)
8 sprigs parsley (chopped)
8 cloves garlic
2 medium onions (chopped)
1 teaspoon red pepper
1 teaspoon white pepper
To Prepare:
Heat 2 tbsp olive oil in large saucepan
Add beef and garlic till nice and brown.
Add the water and rest of ingredients.
Bring to boil then reduce heat and simmer gently for 2-3 hours.
Enjoy!!!!
Lamb
and Potato Stew
4 large potatoes, peeled and cubed
1 1/2 lbs. boneless lamb, chopped in 1 inch cubes
1/2 oz. olive oil
1oz. flour
1/2 tsp. black pepper
1tsp. garlic salt
4 oz. white wine
1tsp. caraway seeds
8 small carrots
4 small parsnips
6 small onions
To Prepare:
In a large pot, heat oil, brown the lamb.
Then sprinkle with flour, pepper and garlic salt.
Stir well to coat meat.
Add wine, caraway seeds, and enough water to cover meat.
Cover the pot. Simmer for one hour.
Add vegetables. Add more water to cover.
Cover and simmer until vegetables are tender.
This recipe is from Potluck Potato Recipes by Nell Donnelly.
Irish
Stew
2 pounds quality beef cubbed
3 pounds sliced potatoes
2 medium carrots sliced
1 large onion diced
2 cloves garlic
6 sprigs parsley chopped
4 celery sticks cut
2 pinches white pepper
2 pinches red pepper
Place
meat onions, garlic and pepper in a large baking pan.
Brown the meat at 500 degress.
Put potatoes and the rest of the ingredients in large pot.
Cover with cold water.
Bring to boil. Turn down heat and simmer until meat is cooked.
When meat is browned, stir it into the pot.
Cook slowly for 1 hour, stirring occasionally.
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Entrees
Shannon
River Salmon with Potato's
4 medium potatoes skinned and boiled
half pound fresh baked salmon
half medium onion (chopped)
a shot of olive oil
pinch red pepper
pinch white pepper
sprig fresh parsley (chopped)
Heat olive oil in large frying pan.
Add rest of ingredients.
Cook for 5 min. Serve hot.
Dublin
Coddle
1lb. pork sausages
1/2 lb. bacon (thick slices)
2 lbs. potatoes, peeled and thinly sliced
2 tablespoones fresh thyme, finely chopped (or 1 teaspoon
dried)
4 tablespoons parsley
pinch of salt
2 pinches white pepper
2 pinches black pepper
4 cups water
Preheat oven to 350
In a large baking dish layer:1/3 of the potatoes, 1/2 the
onions, 1/2 the sausages and bacon, 1/2 the herbs
Repeat
Add water. Cook for 90 min.
Andrea's
Special Salad
In a large bowl, put
1 head of red leaf lettuce, chopped
1/4 medium red onion, chopped
2 sticks celery, chopped
2c medium carrots, chopped
2c medium tomatoes, cut in wedges
1/2 red pepper, sliced thin
1 cold boiled potato, cubed
3 hard boiled eggs, thinly sliced
10 fresh green beans, cut in half
Mix together and serve with your favorite dressing and Italian
bread.
Shepherd's
Pie
Bottom Layer:
4 medium carrots diced
4 medium parsnips diced
1 cup celery diced
Boil vegetables.
Drain
Middle
Layer:
2 pounds ground lamb or beef
1 medium onion chopped
3 cloves garlic crushed
1/2 tsp white pepper
1 pinch red pepper
Saute meat until brown.
Add onion, garlic and pepper.
Top Layer:
6 large potatoes
1/4 cup heavy cream
1 tsp horseradish
4 fresh sprigs parsley(chopped)
1 dab of butter
Boil, strain and mash potatoes.
Heat cream in saucepan.
Add warm cream, horseradish, parsley and butter to potatoes.
Mash until fluffy.
Finale:
Rub baking dish with olive oil.
Put layers in dish...bottom, middle, then top.
Put in oven 375 degrees till top is golden brown.
Cornmeal
Pancakes
Susan M Coonrod, Alexandria, VA
Place
in a bowl:
1 cup cornmeal
1 teaspoon salt
2 teaspoons honey or sugar
2 tablespoons butter
Add 1
cup boiling water
Stir, cover and let stand 10 minutes
Add 1 egg, 1/2 cup white flour, 1/2 cup milk
2 teaspoons baking powder
Mix well.
Cook on griddle or in buttered pan.
SIDE
DISHES
Carrots
& Parsnips
1 pound carrots
1 pound parsnips
Cut into half inch pieces boil in water till soft then drain
and mash.
Add a little white pepper pinch of salt and a dab of butter.
Serve hot with lamb, chicken or pork.
My
Potato Salad
6 medium potatoes (Idaho)
1 medium red onion
3 sticks celery
1 tablespoon horsradish
1/2 teaspoon white pepper
1 tablespoon good mustard
Your amount of mayo; try not to use to much
Boil potatoes in skin the night before.
Next day peel the skins of the potatoes, and cut to preferred
size
Add chopped onion and celery
Mix in rest of ingredients
Let sit in fridge 2 hours before serving
Connemara
Dry Mashed Potatoes
6 medium Idaho potatoes.
1/2 medium onion (chopped small)
6 parsley sprigs (chopped fine)
1/4 cup Half & Half
Pinch red pepper
Pinch white pepper
Pinch black pepper
1oz butter
Peel potatoes then cut in quarters
Boil in water with a pinch of salt
When ready add warm half anf half with the rest of ingredients
Mash then Serve
Colcannon
3 lbs. potatoes
1/2 lb. cabbage, chopped and cooked
small red onion (chopped)
pinch salt
pinch red pepper
dab of butter
Peel and boil potatoes. Drain and mash well.
Mix in cabbage, butter and onion.
DRINKS
Irish
Coffee
1 shot Irish whiskey
1/2 shot Kahlua
fill with very hot coffee
top with freshly whipped whole cream
Pot
of Tea
start with very good tea...forget about teabags
rinse 1 1/2 pint teapot, then put four teaspoons of good tea
in it
bring water to boil in a kettle
pour boiling water into pot, stir, and then let it sit for
5 min
milk, sugar, and lemon are optional
Hot
Whiskey
1 1/2 shots of Irish whiskey
1 tsp. of sugar
very hot water
mix in Irish coffee cup
drop in 1 wedge of lemon with 4 cloves stuck in it...Slainte
Patrick's
Special
1 shot of Carolans Irish Cream
1 shot of Powers Irish whiskey
Add hot, hot coffee....great
Deserts
Apple
Cinnamon Coffee Cake
Tom O' Brien, Alexandria, VA
For apple
filling and topping:
2 tablespoons cinnamon
5 tablespoons sugar
5 to 6 cups sliced apples
For the
cake:
2 cups white sugar
1 cups vegetable oil
4 teaspoons vanilla
1/2 cup orange juice
pinch salt
4 large eggs, lightly beaten
3 cups unbleached all-purpose
1 tablespoon baking powder
a few gratings fresh nutmeg
Preheat
oven 350 deg.
Generously grease a 12-cup tube or bundt pan.
Combine
cinnamon sugar and set aside 1 tablespoon. Toss apples with
the remainder of the cinnamon-sugar and set aside.
Wisk together
the sugar, oil, vanilla, orange juice, salt and eggs. Combine
flour, baking powder and nutmeg, and fold into the sugar mixture.
Spoon a little more than a 3rd of the batter into prepared
pan. Cover with half of apple mixture, then spoon in the remaining
batter and apple slices. Sprinkle top lightly with the reserved
cinnamon-sugar.
Bake in
preheated oven for 1 hour, or until done. Loosen sides with
a butter knife, then invert cake onto a plate for serving.
Idiot-
Proof Carrot Cake
Susan M Coonrod; Alexandria, V.A.
1 cup
white sugar
1 cup vegetable oil 3 eggs
One and half cups flour
1/2 teaspoon salt
One and half teaspoons baking soda
One and half teaspoons baking powder
One and half teaspoons cinnamon
2 cups carrots (finely grated)
1/2 cup finely chopped nuts
Dump white
sugar, oil, eggs, salt, baking soda, baking powder, and cinnamon
in a large bowl.
Mix well (until the mixture appears light and bubbly).
Add flour in 3 portions, mixing well between additions.
Fold in carrots and nuts.
Pour into greased and floured 8" layer cake pans.
Bake 1 hour at 325 degrees.
Butterscotch
Bread
Susan M Coonrod
2 eggs
2 cups brown sugar
3 tablespoons shortening or oil
4 cups flour
1 teaspoon baking soda
One and half teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
Beat eggs.
Add brown sugar gradually, beating well between each addition.
Add baking soda, baking powder, salt and milk, beating well
between each addition.
Add flour gradually, beating between each addition.
Pour into greased loaf pans.
Bake at 350 degrees for 45 minutes.
