National Food and Drink of IRELAND
Ingredients: 1 1/2 lbs cooked potatoes, 4 oz scallions, 1/2 cup milk, salt and pepper, 4 large pats butter.
Instructions: Peel potatoes and boil in salted water. Drain and allow them to dry out completely. Trim and wash the scallions. Slice them finely including the green parts and put them in a pan with the milk to simmer gently until soft. Drain scallions and keep the milk. Beat scallions into the potatoes then gradually add the hot milk until you have a fluffy mixture. Season with salt and pepper and make into four servings. Make a mound with a dent in the center for an ample quantity of butter. As you eat the mixture you dip it into the butter in the center (real butter is best for this!).
Ingredients: 1/4 lb butter, 1 pound beef chuck cut into
1x2 inch pieces, 1 large sweet onion sliced thin, a bouquet
garni: thyme, sage, parsley, bay leaf, 1/4 teaspoon salt. 1/4 teaspoon black pepper, 1
cup beef stock, 1 pint guinness stout, 4 medium potatoes (1 lb peeled) 2
tablespoons parsley, large sweet carrots.
Instructions: heat butter in skillet, brown the beef in
batches -set beef asside. Cook onion in hot fat for 3 minutes, return meat to pan, add bouquet garni, salt, pepper, stock and stout and
bring the mixture to a boil. Cook stew uncovered in preheated 350 degree oven for
about one hour add potatoes and bake for 45 minutes till all is tender. Add
salt and pepper to taste. Thicken sauce with butter and flour. Garnish with
parsley.
Ingredients:
500 g Flour, 1/2
teaspoon breadsoda, 275 ml buttermilk, Pinch of salt
Instructions: Flour a baking tin. Sieve flour, salt and breadsoda into bowl. Add 200 ml of buttermilk. Mix to a loose dough. Add remaining buttermilk if necessary. Knead on board until smooth. Shape dough into a circular shape, mark a cross on the top. Place on floured tin. Bake for 40 to 45 mins at 200 °C.
Crusty Roast Lamb (Uaineoil Faoi Chrusta)
Ingredients: 1 Shoulder of lamb, 4 lb, 1 c Fresh breadcrumbs, 1 TBSP (table spoon) Mixed herbs (Parsley, sage, rosemary), 2 T butter (soft) , 1 1/2 lb Potatoes (peeled, sliced), 1 Lg onion, diced, 1 Lg cooking apple, sliced, cored, chopped, 10 oz Chicken stock
Instructions: Wipe the lamb over, and cut criss-cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. Put the joint on top, then pour the stock into the pan, but not over the meat. Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350 F, and cook for a further 20-25 minutes to the pound. Take off the foil for the final half hour, and check that the vegetables are nearly cooked. Finish the cooking without the foil, to let the top get brown and crusty. Servings: 6
Arthur
Guinness started brewing his famous stout beer (dark beers made using roasted
malts or roast barley) known as Guinness. Guinness stout is made from four
natural ingredients: water, barley, hops and yeast. As with most beers,
the majority of the barley is malted, but some is
flaked and a significant proportion is roasted to give Guinness its
dark colour and characteristic taste. It has 4-8% alcohol content depending on
the variant.
|
Serving Guinness Guinness is considered at its best flavour when served cool. It should be poured slowly at a 45° angle; about three quarters is poured and left to settle before the rest is added. The tap handle should be pushed forward, rather than pulled, when the beer is topped off. This creates the characteristic creamy head that lasts until the last sip. Recent advertising campaigns state that "it takes 119.6 seconds to pour the perfect pint" of Guinness. While this method of pouring (slow) is done in Ireland and Britain, many American bars (not all) seem to ignore the requisite 'slow pour'. |
Ingredients: 1 cup whiskey, 1 can condensed milk, 3 eggs, 1 tablespoon (Hershey's) chocolate, 1 tablespoon vanilla
Instructions: Blend and refrigerate
|
flaked |
hántott |
vocabulary: