Showing posts with label Irish. Show all posts
Showing posts with label Irish. Show all posts

Vegan Irish Stew (slow cooker)

4:26 PM by in the kitchen with the Fernandezs
A truly traditional Irish stew contains only a few ingredients: mutton, onions, potatoes, and sometimes carrots. Skip the meat and enjoy a vegetarian Irish stew with lots of vegetables.

 Stobhach Éireannach vegetarian (Irish)
Severs 6
~Use organic ingredients~
4 potatoes, cut into large pieces
2 red onions, cut in half and into wedges
4 celery ribs, chopped
4 garlic cloves, chopped
5 carrots, cut into thick slices
mushrooms, quartered
1 1/2 cups + 3 Tbs. (400 g) green lentils
3 tsp. (6 g) each: cumin, thyme, black pepper, and coriander
4 cups (960 ml) vegetable stock or half vegetable stock and half beer
1/2 cup (120 ml) tomato paste
2 bay leaves
2 1/2 Tbs. (45 ml) soy sauce or gluten-free liquid aminos
1 Tbs. (15 ml) Worcestershire sauce
parsley for garnish

a haon /ah hain/ 1. Add all the ingredients to a slow cooker pot.


a dó /ah dough/ 2.Stir well and set to high for 6 hours or low for 8 hours.


a trí /ah tree/3. Serve with mashed potatoes or (gluten-free) crusty bread.


Try:


Irish Corned Beef (with or without a slow cooker)

12:12 PM by in the kitchen with the Fernandezs
Two recipes:

Great for St. Patrick's Day (March 17th) event or just any time when you want to "feel" Irish American and enjoy delicious meal. The dish originated in the U.S. after Irish immigrated from 1820-60. Brined beef was cheaper and easier to find, so they cooked and enjoyed it using their own recipes.
Note: "Corn" refers to the corn-size salt crystals that the beef was packed in.

Mairteoil choirn (Irish)
Serves 5-6

4 pounds (1820 g) prepared, grass-feed corned beef
about 1 3/4 cups (400 ml) dark shout beer
2 Tbs. (30 g) organic brown sugar
2 bay leaves
+2 organic red potatoes per person, cut into fourths
5 organic carrots, cut in half
1 organic green cabbage, cut in wedges
horseradish
soda bread

  • a haon /ah hain/ 1. Place the corned beef fat side up with brine (optional) in a pot.

  • a dó /ah dough/ 2. Add beer and water to cover the beef.

  • a trí /ah tree/ 3. Sprinkle on the brown sugar, add bay leaves. Cover and simmer over low heat for 4-5 hours, temperature 160F (71C).

  • a ceathair /ah cah-her/ 4. Add the vegetables the last 45 minutes.

  • a cúig /ah coo-ig/ 5. Serve hot with the vegetables on the side, with horseradish and Irish soda bread.
  • OR
  • a sé /ah shay/ 6. Serve cold sandwiches with slice thin corn beef on (gluten-free) bread or rolls with cheese, mustard, and sauerkraut. A touch of horseradish goes well, too.

Slow Cooker
5-6 people

4 organic carrots, cut into matchstick pieces
10 organic red potatoes, quartered
1 organic onion, cut into bite-sized pieces
4 cups (960 ml) water
4 pounds (1820 g) corned beef brisket with spice packet
3/4 cup (180 ml) dark beer
1/2 head organic cabbage, coarsely chopped

a haon 1. Place the carrots, potatoes, and onions in a a slow cooker.

a dó 2. Pour in the water and add the brisket on top.

a trí 3. Pour in the beer.

a ceathair 4. Add the spices, cover, set on High

a cúig 5. Cook about 7 hours.

a sé 6. Add the cabbage.

  • a seacht /ah shocked)/ 7. Cook another hour.


Is iontach an t-anlann an t-ocras
(Hunger is the best sauce.) 
proverb


Irish Lamb Stew (stove top or slow cooker)

10:48 AM by Alia Fernandez
St. Patrick's Day (lá Fhéile Pádraig) is near! So to celebrate Judy's ancestors, it is time for Irish stew with soda bread. Then too, the stew is good any time of the year.
Gaeilge Urin Stew (Irish)
Serves 4-6

2 pounds (1 kg) boneless organic ground or shoulder lamb (cut into cubes)
4 white organic boiling potatoes, cut into thick slices
2 organic onions, cut in half lengthwise, then crosswise thick slices
1 large organic turnip, peeled and cut into slices
3-4 cups (7,5 dl-10 dl) organic beef broth
2 thyme springs or 4 tsp. (18 g) dried
2 parsley springs for garnish
4 tsp. (18 g) black pepper

1. In a large pot, combine the lamb cubes or ground lamb with water to cover.
2. If using lamb shoulder, drain and add fresh water to cover by 1 inch (2,5 cm).
3. Bring to a boil for 5 minutes.
4. Transfer the lamb to a dish.
5. Pour the broth into a bowl.
6. Layer half of the potatoes slices int he bottom of the same pot.
7. Cover with half of the onion slices and then top with all of the turnip slices.
8. Lay the lamb over the the mixture and add the thyme and parsley.
9. Top with the remaining onions and potatoes.
10. Strain the lamb broth through a fine-mesh sieve over the potatoes.
11. Bering to a boil over high heat.
12. Reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 2 hours.
13. Discard the thyme and parsley springs.
14. Serve garnish with parsley sprigs.

DON'T HAVE TIME...try a slow cooker recipe.
Serves 6

 1 pounds (455 g) boneless organic ground or shoulder lamb (cut into cubes)
3 Tbs. (45 g) (gluten-free) flour
1 pound (1 kg) organic potatoes, cut into 1-inch (2,5 cm) pieces
1/2 pound (225 g) organic turnips, cut into 1-inch (2,5 cm) pieces
1 chopped organic onion
3 organic carrots, cut into 1-inch (2,5 cm) pieces
2 organic ribs of celery, cut into 1-inch (2,5 cm) pieces
2 cups (480 ml) organic beef broth
1 cup (240 ml) dry red wine
1/4 cup (60 ml) organic tomato paste
1/2 tsp. (2,25 g) each: black pepper and died thyme or more to taste
1 10-ounce (285 g) organic peas

1. Toss the lamb with the flour and place in the bottom of the slow cooker.
2. Add potatoes, turnips, onions, carrots, and celery, in that order.
3. Combine the broth, wine, tomato paste, 1/4 tsp (1,2 g) of the pepper and the thyme.
4. Pour into the cooker.
5. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
6. Stir in the peas and rest of the pepper the last 15 minutes.
Try: 

Irish Coffee

1:39 PM by Alia Fernandez
On a cold, winter evening, after a wonderful dinner, sit back and enjoy...
....caife na hÉireann (Irish)
Serves 4

Type I
½ cup (120 ml) each: Irish cream liqueur and organic, chilled whipped cream
2 Tbs. (30 ml) Cointreau or other orange liqueur
1 Tbs. (15 ml) powdered sugar
¼ cup (60 ml) Irish whiskey
3 cups (720 ml) strong hot coffee
2 Tbs. (30 ml) Cointreau or other orange liqueur
¼ cup (60 ml) brandy

A. Can be made 4 hours ahead, covered, and refrigerated:
amháin 1. Combine cream, Cointreau, and sugar in a bowl.
dh 2. Beat until medium-firm peaks form.

B.
trí 3. Pour 2 Tbs. (30 ml) Irish cream liqueur, 1 Tbs. (15 ml) whiskey, and 1 Tbs. (15 ml) brandy into each of the four coffee mugs or Irish glasses.
ceithre 4. Pour hot coffee over.
cúig 5. Top each with dollop of whipped cream.
Type II
Makes 1
¼ cup (60 ml) each: Irish whiskey and cold whipped cream
2 Tbs. (30 ml) brown sugar
brewed coffee
nutmeg for topping

1. Fill a heatproof glass with hot water and leave to stand.
2. Whip the cream until thicken.
3. Put back in the refrigerator.
4. Dissolve the sugar in 2 Tbs. (30 ml) of hot water in small pan. Bring to a boil. Remove from the heat.
5. Empty the glass and pour in the whiskey, then the coffee.
6. Whisk the cream on over the back of a spoon (so it will not sink).
7. Optional: grate a little nutmeg over the top.

Irish toast to friends:
"May the hinges of our friendship never grow rusty."
"Mura féidir folaíonn ár gcuid cairdeas riamh meirgeach."
("If our friendship can never include rusty.")

Irish "Champs"

12:49 PM by Alia Fernandez
Bring on food for St. Patrick's day! Or for any meal!! Champs is another name for an Irish dish of mashed potatoes and scallions or use wild leeks*.
Serves 3-6

2 pounds (900 g) organic potatoes, cut into cubes
1 bay leaf
black pepper to taste
½ cup (100 g) leeks, trim and save the leaves for soups, chop the leeks or scallions
stick of butter
¾ cups (180 ml) heavy cream or plain organic yogurt (almond yogurt-dairy free)
1 ½ Tbs. (22 g) chopped each: chives and parsley

haon 1. Cover the potatoes in a pot of cold water.
dó 2. Add bay leaf and pinch or two of sea salt.
trí 3. Bring to a boil, lower heat and simmer until tender, about 20-25 minutes.
ceathair 4. Drain the water and remove the bay leaf.
cúig 5. Return the potatoes to the pot.
sé 6. Melt the butter in a small pan. Add the leeks or scallions, cook on medium heat for 5 minutes or until soft.
seacht 7. Add butter and cream/yogurt.
hocht 8. Mash the potatoes.
naoi 9. Stir in the leeks/scallions and cream mixture.
deich 10. Season with black pepper to taste.
* Leek is a vegetable along with onion and garlic. Ancient Egyptians and Mesopotamians eat leeks since 2000 BCE.
                                           Leek green parts of the stocks are edible.>

Irish Soda Bread

5:27 PM by Alia Fernandez
If you cannot find soda bread, bake it yourself and fill the house with the smells of "Ireland".
Arán Sóide (Irish)
Makes 2 loaves
Preheat the oven to 375F (300C)

6 cups (1440 ml) all-purpose flour (see how to measure*)
2 tsp. (10 ml) baking soda (also called: bread soda, cooking soda, bicarbonate of soda)
3 Tbs. (45 ml) cornstarch (also called: corn starch, cornflour, maize starch, or maize)
2 tsp. (20 ml) baking powder
2 tsp. (10 ml) organic sugar
1 tsp. (5 ml) salt
2 1/2 cups (600 ml) organic buttermilk*
1. Add all the dry ingredients in a large bowl. Mix very well. 
2. Pour all of the buttermilk into the bowl at once and stir with a wooden spoon until a soft dough is formed.
3. Pour the mixture onto a plastic counter and kneed for a minute or until everything comes together.
4. Divide the dough into two portions.
5. Shape each into a round loaf, pressing the top down a bit to just barely flatten it.
6. Place the loaves on an ungreased baking sheet.
7. Sprinkle some additional flour on top of each loaf. 
8. Allow the loaves to rest for 10 minutes
9. Bake for 40 minutes or until they are golden brown and to taste.
9. Cool on racks.
10. Serve with Irish Stew: http://veggiefernandezs.blogspot.com/2016/03/irish-stew.html
11. Try making Dark Soda Bread: http://veggiefernandezs.blogspot.com/2016/04/irish-dark-soda-bread.html
*How to measure flour
Scoop a metal measuring cup to overflowing the flour. Then tap on the edges of the cup with a table knife. Level off the flour with the back of the knife. Do not pack the flour.

*substitute for buttermilk:
1. Add 1 Tbs. (15 ml) organic lemon juice or white vinegar in a cup (240 ml container)
2. Add enough organic milk to fill the cup.
3. Whisk a bit of milk or water into a plain, organic yogurt until it forms a buttermilk-like consistency

Irish Dark Soda Bread

5:20 PM by Alia Fernandez
For a different soda bread flavor, use whole-wheat flour.
Arán Sóide Dorcha (Irish)
Makes 2 loaves
Preheat the oven to 400F (205C)

3 cups (720 ml) all-purpose flour (see how to measure*)
2 cups (480 ml) whole-wheat flour (see how to measure)
2 tsp. (10 ml) baking soda (also called: bread soda, cooking soda, bicarbonate of soda)
1 Tbs. (15 ml) organic brown sugar
2 1/4 cups (540 ml) organic buttermilk*
1. Add all the dry ingredients in a large bowl. Mix very well. Be sure to break up any lumps of brown sugar.
2. Pour all of the buttermilk into the bowl at once and stir with a wooden spoon until a soft dough is formed.
3. Pour the mixture onto a plastic counter and kneed for a minute or until everything comes together.
4. Divide the dough into two portions.
5. Shape each into a round loaf, pressing the top down a bit to just barely flatten it.
6. Place the loaves on an ungreased baking sheet.
7. Sprinkle some additional flour on top of each loaf. 
8. Allow the loaves to rest for 10 minutes
9. Bake for 45 minutes or until they are golden brown and to taste.
9. Cool on racks.
10. Serve with "Irish Stew": http://veggiefernandezs.blogspot.com/2016/03/irish-stew.html
11. Try "Irish Soda Bread": http://veggiefernandezs.blogspot.com/2016/04/irish-soda-bread.html
*How to measure flour
Scoop a metal measuring cup to overflowing the flour. Then tap on the edges of the cup with a table knife. Level off the flour with the back of the knife. Do not pack the flour.
*substitute for buttermilk:
1. Add 1 Tbs. (15 ml) organic lemon juice or white vinegar in a cup (240 ml container)
2. Add enough organic milk to fill the cup.
3. Whisk a bit of milk or water into a plain, organic yogurt until it forms a buttermilk-like consistency

Irish Stew

3:55 PM by Alia Fernandez
Judy's heritage is Irish. So, of course, for St. Patrick's Day, she makes Irish Stew for dinner. It is really any variety of meat-and-root vegetables stew which is native to Ireland, and each home has its own recipe. Add Irish soda bread* and dinner is ready!
Stobhach or Stobhach Gaelach (Irish)
                                                           Serves 6

1 pound (455 g) ground, grass-feed lamb
2 cups (480 ml) organic carrots, sliced
1 1/2 cups (360 g) organic onions
12 ounces (340 g) organic potatoes, cut in half
5 cloves of minced garlic
2 Tbs. (30 ml) fresh rosemary (=2 tsp./10 ml dried rosemary)
1/2 tsp. (2,5 ml) dried marjoram
1 Tbs. (15 ml) thyme leaves (= 1 tsp. dried thyme)
1/3 cup (gluten-free) all-purpose flour
1 cup (240 ml) light beer
4 cups (960 ml) organic beef stock
1 bay leaf
1 Tbs. (15 ml) Worcestershire sauce* (substitution: soy sauce)
1 Tbs. (15 ml) Dijon mustard
black pepper to taste
dash of soy sauce or gluten-free liquid amino 

amháin 1. In a large pot, over medium heat, sauté the ground lamb until brown. Try not to break the pieces up too small, about 8 minutes.
dhá 2. Remove just the lamb to a bowl lined with paper towel.
trí 3. Add the carrots, onions, and potatoes to the pan and sauté about 5 minutes.
ceithre 4. Stir in the garlic, rosemary, thyme, and marjoram. Cook about 2 minutes.
cúig 5. Deglaze the pot with the beer.
sé 6. Stir into the stock: bay leaf, Worcestershire sauce, and Dijon and black pepper to taste.
seacht 7. Bring to a boil. Cover, and cook until the vegetables are tender.
ocht 8. Remove the lamb from the bowl and stir in back into the stew.
naoi 9. Continue to cook about 5 minutes.
deich 10. Serve in warmed bowls and garnish with chopped parsley

*Homemade "Worcestershire sauce" makes 1 Tbs. (15 ml)
Mix together:
1 tsp. (5 ml) each: soy sauce, cider or white vinegar, and tamarind paste
dash of hot pepper sauce
pinch of cloves

*Try baking your own soda bread: 
Irish Soda Bread: http://veggiefernandezs.blogspot.com/2016/04/irish-soda-bread.html
Irish Dark Soda Bread: http://veggiefernandezs.blogspot.com/2016/04/irish-dark-soda-bread.html

Try:

Buena Vista Irish Coffee

11:42 PM by Alia Fernandez
Makes 1 drink
It is listed under desserts, because that is what this famous Irish Coffee drink is! A trip to Fisherman's Wharf, San Francisco to The Buena Vista Café must be on everyone's list. 
Irish Coffee is great any time of the day or night. Sugar cubes is the secret to this coffee.

6-oz. (175 g) brewed coffee
2 sugar cubes
1 1/2-oz. (42 g) (one jigger) Irish whiskey
heavy cream, lightly whipped

1. Fill the glass with very hot water to pre-heat, then empty.
2. Pour hot coffee into the glass, about three-quarters full.
3. Drop in two sugar cubes.
4. Stir until the sugar is dissolved.
5. Add full jigger of Irish whiskey.
6. Pour the whipped cream gently over a spoon into the glass.

Bain sult as! (Irish)

Enjoy!


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