Irish Cuisine Recipes

Star Moon

Mar 23

What is Ireland's most popular food?

Irish Champ

Ireland's traditional food most certainly includes champ. Champ is probably one of the best known of Irish dishes and it's a very simple one. Mashed potatoes made with good milk, butter and scallions (spring onions). Mashed together and sometimes served as a full meal back in the day.

What is Ireland's national dish?

The national dish of Ireland is probably the famous Irish stew (the other possible choice would be Colcannon).

What is a typical Irish lunch?

The Dining Experience in Ireland

Lunch often consists of a bowl of hot soup alongside freshly baked soda bread, but a heartier lunch menu can be found at the local pubs, where typical Irish plates are served around the clock.

What is Ireland's favorite vegetable?

A wide range of vegetables are grown in Ireland, the most popular being cabbage, carrots, broccoli, swedes, cauliflower and parsnips.

What is the national vegetable of Ireland?

the potato

The obvious suggestion is the potato and indeed there a is even a 'Tayto' theme park in the Republic and the internet swirls with articles of the 'Thirteen reasons why the potato is the Irish national vegetable' – variety. But the potato is a staple, and redolent with the suffering of the Famine of the 1840's.

What is Ireland's national drink?

Guinness

Over the last three centuries, Guinness has become a legendary part of Irish culture, celebrated as Ireland's national drink. And with over 8,000 years still left on the original St. James Gate brewery lease, there's still a lot more of 'the black stuff' to make and enjoy.

What is an Irish fruit?

Apples and wild strawberries are some of the most commonly grown fruits in Ireland. Another very common fruit is the bilberry. In Ireland it is referred to as a fraughan. It is also called the blaeberry, whortleberry, winberry, and fraughn

Irish dishes

English name	Irish name	Description
Bacon and cabbage	Bágún agus cabáiste	Unsliced back bacon boiled together with cabbage and potatoes.
Barmbrack	Bairín breac	A leavened bread with sultanas and raisins.
Batter burger		A fast food consisting of a beef patty cooked in batter, similar to a battered sausage. A Wurly burger (spellings vary) is a batter burger served with a hamburger bun and toppings.
Black pudding	Putóg dhubh	Sausage made from cooked pig's blood, pork fat, pork rind, pork shoulder, pork liver, oats, onion, rusk (wheat starch, salt), water, salt, pimento and seasoning (rusk, spices). Picture shows slices of black pudding (dark) and white pudding (light).
Boxty	Bacstaí	Finely grated raw potato and mashed potato mixed together with flour, baking soda, buttermilk and occasionally egg, then cooked like a pancake on a griddle pan.
Breakfast roll	Rollóg bhricfeasta	A bread roll filled with elements of a traditional fry-up, designed to be eaten on the way to school or work. It can be purchased at a wide variety of petrol stations, local newsagents, supermarkets and eateries throughout Ireland and Great Britain. Often served alongside the chicken fillet roll, which is filled with "plain" or "spicy" fried chicken breast fillet.
ChampAlso known as "poundies"	Brúitín	Mashed potatoes and chopped scallions (spring onions) with butter and milk.
Chicken fillet roll	Rollóg sicín	A bread roll filled with a fillet of processed chicken. It is a ubiquitous deli item in Ireland, served hot.
Coddle	Cadal	Layers of roughly sliced pork sausages, bacon (usually thinly sliced, somewhat fatty back bacon), with sliced potatoes and onions.
Colcannon	Cál ceannann	Mashed potatoes with kale or cabbage.
Cottage pie	Pióg an aoire	Cottage pie is a beef and vegetable mixture with gravy topped with mashed potato.
Crubeens	Crúibín	Boiled pigs' feet.
Curry chips	Sceallóga curaithe	Chips and a curry sauce.
Drisheen	Drisín	A type of black pudding.
Farl	Farla	A traditional quick bread or cake, roughly triangular in shape.
Fried bread	Arán friochta	Bread fried in bacon fat.
Full breakfastAlso known as "full Irish", "Irish fry" or "Ulster fry"	Bricfeasta friochta	Rashers, sausages and eggs, often served with a variety of side dishes such as fried mushrooms, soda bread and puddings.
Garlic cheese chips	Sceallóga le cáis agus gairleog	Chips with garlic mayonnaise and melted cheddar cheese.
Goody	Gudaí	A dessert dish made by boiling bread in milk with sugar and spices.
Gur cake	Cáca gur	A pastry confection associated with Dublin.
Irish stew	Stobhach/Stobhach Gaelach	A traditional stew of lamb or mutton, potatoes, carrots, onions, and parsley.
Jambon	Siamban	A folded puff pastry filled with diced ham, egg and cheese, served warm at delicatessens and often eaten at breakfast or elevenses.
Limerick Ham	Liamhás Luimnigh	A particular method of preparing a joint of bacon within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland.
Irish seafood chowder	Seabhdar	A particular method of preparing a seafood soup, often served with milk or creal.
Mashed potato	Brúitín	Prepared by mashing freshly boiled potatoes with a potato masher, fork, ricer,or food mill, or whipping them with a hand beater. Butter and milk are sometimes added.
Pastie	-	A round, battered pie of minced pork, onion, potato and seasoning.
Potato bread	Arán prátaí	A flat bread made from potato and flour, dry-fried. A key component of the Ulster fry.
Scone	Scóna	A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.
Skirts and kidneys	-	A stew made from pork meat, including the kidneys, bladder, and liver.
Snack box	Sneaicbhosca	A common menu item at fish-and-chip shops, consisting of chips served in a box with two wings or drumsticks of fried chicken. A "lunch box" includes three pieces of chicken, and a "dinner box" four.
Soda bread	Arán sóide	A variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate ("baking soda" or "bread soda") is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. Sometimes raisins are added to make it sweeter.
Spice bagAlso known as "spice box"	Mála spíosrach/Bosca spíosrach	A fast food sold in Chinese takeaways and fish-and-chip shops, consisting of chips, crispy chicken pieces, peppers, onions and spices mixed together in a bag or box.
Spice burger	Burgar spíosraí	A patty containing beef, beef fat, cereals, onions and spices; coated in breadcrumbs and served as fast food.
Spiced beef	Mairteoil spíosraithe	A cured and salted joint of rump steak or silverside beef, which is traditionally served at Christmas or the New Year.
Taco chips		Chips topped with taco mayonnaise, cheese, and a chilli of beef mince, tomatoes, peppers and onions.
White pudding	Putóg bhán	Very similar to black pudding, but containing no blood. Contains pork meat and fat, suet, bread, and oatmeal formed into a large sausage shape. Picture shows slices of white pudding (light) and black pudding (dark).

Corned Beef and Cabbage

Level: Intermediate
Total: 12 hr 20 min

Prep: 30 min
Inactive: 8 hr 20 min
Cook: 3 hr 30 min
Yield: 6 to 8 servings

Ingredients

1 cup kosher salt

1 cup brown sugar

1 1/2 tablespoons whole coriander

1 1/2 tablespoons whole mustard seeds

1 1/2 tablespoons whole black peppercorns

1 1/2 tablespoons whole allspice

4 sprigs fresh marjoram

4 sprigs fresh thyme leaves

2 bay leaves

1 (2 1/2 to 3 pound) brisket

3 tablespoons extra-virgin olive oil

1 onion, halved

6 carrots, coarsely chopped

1 head celery including leaves, coarsely chopped

1 head garlic, halved

3 sprigs fresh marjoram

1 small cabbage cut into 6 to 8 wedges

Herbed Root Vegetables, recipe follows

Herbed Root Vegetables:

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 pound new potatoes, scrubbed

1 pound baby carrots, trimmed and scrubbed

1 pound baby turnips, trimmed and scrubbed

1 pound baby parsnips, trimmed and scrubbed

Kosher salt and freshly ground black pepper

Herb Butter:

1/2 pound unsalted butter, softened

1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil

Kosher salt and freshly ground black pepper

Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
Heat the oven to 300 degrees F.
Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.
Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.

Herb Butter:

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

Irish Beef and Guinness Stew

PREP TIME20 mins

COOK TIME2 hrs 30 mins

TOTAL TIME2 hrs 50 mins

COURSEMain Course, Main Dish

CUISINEIrish

SERVINGS18 servings

18 ounces bacon ,diced
6 pounds beef chuck
9 tablespoons all-purpose flour
6 medium-large yellow onions ,chopped
9 cloves garlic ,minced
12 medium firm ,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces
6 large carrots ,chopped in 1/2 inch pieces
6 ribs celery ,chopped in 1/2 inch pieces
3 large parsnip ,chopped into 1/2 inch pieces
3 bottle (1 pint or 16 ounces) Guinness Extra Stout
3 cup strong beef broth
6 tablespoons Worcestershire sauce
0.75 cup tomato paste
3 tablespoons dried and ground porcini mushrooms (optional and not remotely traditional, but oh so amazing)
3 teaspoon dried thyme
3 teaspoon dried rosemary
4.5 teaspoons salt
0.75 teaspoon freshly ground black pepper
6 bay leaves
Salt and pepper to taste

INSTRUCTIONS

Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine.(**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

Guinness-Shepherds-Pie

Difficulty

Hard

Prep Time

30 mins

Serves

Cooking Time

1 hour

INGREDIENTS

Seasoned Ground Lamb

1 lb Ground Lamb

2 Medium Yellow Onions, small dice

1 Medium Carrot, small dice

5 Cloves Garlic, minced

2 tbsp Tomato Paste

1 cup Chicken Stock

1 tbsp Worcestershire Sauce

125 ml Guinness Original

2 tsp Fresh Thyme Leaves, chopped

SEASONED GROUND LAMB

In a large pan, add oil and heat pan to medium. Add garlic and cook for 6 minutes. Add the onions and carrots and cook for 8 minutes. Add the tomato paste and cook for 10 minutes, the colour should deepen to a brick/rusty colour - stir occasionally.

Raise the heat to medium-high and add the lamb. Cook until all the lamb is browned - about 10 minutes.

Add the rest of the ingredients and simmer until 90% reduced - the liquid should be syrupy. Season with salt to taste and set aside for later.

WHIPPED POTATO

Cut the potatoes into quarters, they should all be about the same size and boil in salted water until tender - about 10-15 minutes.

Meanwhile in a large sauce pot, sauté the garlic in the butter for 5 minutes over medium heat. Add the cream and turn heat to low until the potatoes are ready.

When the potatoes are cooked, drain the water, then spread the potatoes onto a baking sheet. Let sit for 5 minutes while the potatoes steam out. Once ready, rice the potatoes.

Using a wooden spoon, fold the riced potatoes into the cream mixture - be careful not to overwork the potatoes. Season to taste with salt.

TO ASSEMBLE

Preheat oven to 200°C. In a baking dish, spread the ground lamb evenly on the bottom of the dish. Top with potatoes and spread evenly as well.

Bake for 20-30 minutes until the potatoes have browned on top. Garnish with parsley and serve immediately.

Level: Easy

Total: 5 min
Active: 5 min
Yield: 1 drink

6 ounces pale ale or lager

6 ounces stout

Directions

Pour the pale ale into a pint glass. Turn a spoon upside down over the glass and slowly pour the stout over the spoon; this will keep the beers split in the glass, creating an even line between them. Enjoy immediately.

Classic Irish Coffee

Level: Easy

Total: 5 min
Active: 5 min
Yield: 2

1/3 cup heavy cream

2 tablespoons light brown sugar

1/4 cup whiskey, preferably Irish

2 cups hot freshly brewed coffee

Whip the cream and brown sugar in a medium bowl with a whisk until soft peaks form.
Divide the whiskey between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.

Irish Whiskey Mule

Level: Easy

Total: 5 min
Active: 5 min
Yield: 1 drink

2 ounces Irish whiskey

1/2 ounce lime juice plus 1 lime wheel, for serving

4 ounces ginger beer 

1 mint sprig, for serving

Fill a copper mug or large rocks glass halfway with ice. Add the Irish whiskey and lime juice and give it a stir to combine. Pour over the ginger beer, stir gently and serve with a lime wheel and a sprig of mint.

St. Patrick's Day Spinach Pancakes and Corned Beef Hash

Servings 4
Preparation time 10mins
Cooking time 20mins

INGREDIENTS

1 cup whole milk
1 large egg
1 cup frozen spinach, defrosted, chopped and squeezed dry (about 3 to 4 ounces after squeezing)
1/3 cup chives, loosely packed chopped
1 cup flour
1 teaspoon baking powder
Kosher salt and freshly grated black pepper to taste
1 cup sharp or medium cheddar cheese, grated
2 tablespoons butter
4 eggs, fried
2 cups prepared corned beef hash, your own recipe or canned
2 tablespoons chives, chopped

PREPARATION

STEP 1

Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon kosher salt and a few grinds of black pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. Transfer to a bowl and stir in the cheese.

Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan, heat through until foaming subsides. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set.

Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes.

To serve pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives.

Corned Beef and Cabbage with Herb Buttered Potatoes

Level: Easy
Total: 8 hr 10 min

Prep: 10 min
Cook: 8 hr

Yield: 4 servings

Corned Beef:

3 pounds corned beef brisket with spice packet

2 carrots, cut into 2-inch pieces

2 medium onions, chopped

1 small head green cabbage, cored, roughly chopped

2 cups apple juice

1 cup water

Potatoes:

1 1/2 pounds baby red potatoes, sliced in 1/2

1/2 stick butter, softened

1 tablespoon chopped garlic

2 tablespoons chopped fresh parsley leaves

Salt and freshly ground black pepper

For Corned Beef:
Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
For potatoes:
Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

Full Irish Breakfast

Level: Intermediate

Total: 25 min
Active: 25 min
Yield: 2 servings

Ingredients

One 13-ounce can English-style baked beans, such as Heinz beans with tomato sauce

2 tablespoons Irish butter, plus more softened, for serving

1 1/2 cups quartered white button mushrooms

Kosher salt and freshly ground black pepper

1 large ripe plum tomato, cut crosswise into 4 slices

2 slices Irish bacon (back bacon), Canadian bacon or American-style bacon (about 3 ounces)

2 white pudding sausages (about 4 ounces), pricked with a fork in several places

2 black pudding/blood sausage patties (about 2 ounces)

4 slices whole grain or black bread

4 large eggs

Bitter orange marmalade, for serving

Brewed Irish breakfast tea, for serving

Directions

Preheat the oven to 375 degrees F. Line a large baking sheet with foil or parchment paper.
Heat the baked beans in a small covered saucepan, stirring occasionally, over low heat.
Meanwhile, heat a large nonstick skillet over medium-high heat and then add 1 tablespoon of the butter. When it melts, add the mushrooms, season with salt and pepper and brown on one side for 1 to 2 minutes. Toss the mushrooms and push them to one side of the skillet. Add the tomatoes to the other side, season with salt and pepper and cook, turning once, until browned on the edges and slightly softened, about 1 minute per side. At the same time, continue to cook the mushrooms, tossing occasionally, until browned and tender, 2 to 3 minutes more. Transfer the mushrooms and tomatoes to the prepared baking sheet, keeping the components separate, and place in the oven to keep warm.
Add the remaining tablespoon of butter to the same skillet and melt over medium heat. Add the bacon, white pudding and black pudding and fry, turning occasionally, until browned, about 4 minutes. Transfer to the baking sheet with the mushrooms and tomatoes, leaving the fat in the skillet. Put the bread on the other side of the baking sheet and place in the oven. Let the bread toast, flipping once, while you fry the eggs.
Heat the fat in the skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper and fry, flipping once, about 3 minutes total for over-easy eggs with slightly runny yolks. Remove the baking sheet from the oven and divide each of the components between two plates. Serve more butter and the marmalade on the side for the toast and hot tea as your beverage.

Baileys Irish cream French toast

Prep Time:5 mins

Cook Time:6 mins

Total Time:11 mins

Servings:2

Yield:2 servings

Ingredients

Whipped Cream:

½ ounce Baileys® Original Irish Cream
4 ounces whipping cream
2 tablespoons confectioners' sugar

French Toast:

2 ½ ounces Baileys® Original Irish Cream
2 ½ ounces whipping cream
½ teaspoon vanilla extract
2 eggs
2 thick slices bakery-style bread
1 tablespoon butter
3 ½ tablespoons dark chocolate chips, melted

Directions

Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
Fry dipped bread until golden brown on each side.
Top with whipped cream mixture.

Shellfish

Irish Beer-Battered Fish and Chips Recipe

In this Irish fish and chips recipe, beer makes the fish and chips batter ultra-light and crispy. Enjoy this St. Patrick Day staple better with this homemade version.

Prep:20 mins

Chill:1 days

Cook:25 mins

Total:1 days 45 mins

Serves:10people

Ingredients

10.00 cups vegetable oil, for frying
8.00 cups all-purpose flour, divided
2.00 cup rice flour, not glutinous
2.00 tsp paprika
4.00 cups beer
6.00 lbs grouper fillet, skinless and cut into medium pieces
salt and ground white pepper, to season

To Seve:

2.00 cup french fries
0.50 cup ranch dressing
0.50 cup ketchup

For Garnish:

parsley, chopped

Instructions

In a mixing bowl, prepare batter by stirring together the rice flour, 2 cups of the all-purpose flour, paprika, and beer. Whisk until smooth.
Cover and chill the batter for at least 2 hours, better if overnight.
When ready, preheat frying oil in a deep skillet.
Prepare a dredging station by placing the remaining flour into a bowl.
Season the flour with salt and pepper. Whisk to combine.
Dredge the fish fillets in seasoned flour, pat until all excess flour has fallen off.
Dip them into the prepared batter. Allow the excess batter to drain off and then place the fish into the hot oil.
Deep fry for about 4 to 5 minutes, turning once after 3 minutes.
After both sides are golden brown and crispy, remove and allow to drain on paper towels.
Serve immediately with potato fries and any dipping sauce of your choice.

Irish Seafood Chowder

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: About 5 quart of chowder

Ingredients

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4 slices lean nitrate-free bacon
1 tablespoon olive oil
2 leek, rinsed and chopped
4 stalks celery, chopped
6 carrots, peeled & chopped
4 cloves garlic, peeled & chopped
8 potatoes, peeled and chopped (about 8 cup)
4 cup fish broth or clam juice or 4 cup water + 6 tablespoon fish sauce
2 bay leaf
8 oz. Greek cream cheese (or Neufchatel)
2 tablespoon cornstarch
6 cup low fat milk
1 lb. salmon, cut into small pieces
1 lb. shrimp, tails removed
2 6-oz. can crabmeat, drained
2 teaspoon tarragon
1 teaspoon thyme

Instructions

In a nonstick soup pot, cook the bacon over medium heat, then remove it from the pan and set aside.
Add the olive oil, leek, celery, carrots and garlic to the pan and saute until the celery is tender. While the veggies are cooking, chop the bacon.
Add the potatoes, broth and bay leaf to the pot and cook for about 20 minutes or until the potatoes are tender. Take about 2 cups of the hot soup and put it in a blender with the Greek cream cheese, cornstarch and 1 cup of milk. Blend until smooth and pour the milk mixture back into the pot. Add the rest of the milk to the pot as well.
Stir in the salmon, shrimp, crabmeat, chopped bacon and seasonings, reduce heat to medium low and cook for about 5 minutes longer until the shrimp is pink and the salmon is done. Do NOT allow the chowder to boil! Add salt & freshly ground pepper to taste and a pinch of cayenne or chipotle powder if you desire a little tingle on your tongue. Stir in a bit more milk if you feel the chowder is too thick. Keep the on the stove on low heat until serving time.

Traditional Irish Potato Soup

Course: Soup

Cuisine: Irish

Keyword: Irish Cuisine, Potato Soup, Traditional Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Ingredients

1 large onion
3 medium potatoes
2 ounces butter
4 cups chicken stock use vegetable stock for a vegetarian soup
½ cup cream
salt and pepper to season
parsley to garnish

Instructions

Peel and dice the onion and potatoes
Melt the butter in a large saucepan.
Add the onion and cook for one minute coating completely in butter.
Add the potatoes and toss well with the onion and melted butter.
Cover the saucepan and sweat the vegetables for 10 minutes, shaking the pot every few minutes to prevent sticking.
Pour in the stock and simmer the soup for 20 minutes until the potatoes are tender.
Turn off the heat and allow to cool, Purée the soup using a hand held blender or in batches in a blender.
Add the cream and mix well together.
Season with salt and pepper to taste.
Reheat to serve, and garnish with a swirl of cream and parsley.

Slow Cooker Guinness Beef Stew

PREP TIME20 mins

COOK TIME4 hrs 30 mins

TOTAL TIME4 hrs 50 mins

SERVINGS6 to 8 servings

Ingredients

2 tablespoons butter
2 pounds (900 g) well marbled chuck beef roast, cut into 2-inch pieces
Kosher salt
2 cups chopped onion (about 1 large onion)
2 stalks celery, chopped
2 tablespoons tomato paste
1 pint (16 ounces, 475 ml) Guinness extra stout (make sure you use extra stout and not draught)
3 cups (700 ml) beef broth
2 large carrots, peeled and cut into chunks
3 to 4 parsnips, peeled and cut into chunks
1/2 pound (280g) celery root, potatoes, or very young turnips, peeled and cut into chunks
2 teaspoons dried thyme
4 tablespoons chopped fresh parsley, optional

Method

Brown the beef, transfer to slow cooker:Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.
Sauté the onions and celery, transfer to slow cooker:
Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes.
Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.Transfer the celery and onions into the slow cooker.
Add the Guinness, broth, root vegetables, thyme, salt:Add the rest of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.
Cook in the slow cooker:
Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

Slow Cooker Guinness Beef Stew Recipe

Course: Soup

Cuisine: Irish

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours 30 minutes

Servings: 8

Equipment Needed:

Slow Cooker- 6 quart or larger

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Ingredients:

2 lbs. beef stew meat well trimmed
2 Tbsp. cooking oil
1/2 cup all-purpose flour
2 tsp. salt
1/2 tsp. pepper
1 tsp. dried leaf oregano not ground
1 tsp. dried leaf thyme not ground
1 tsp. onion powder
6 oz. tomato paste
15 oz. beef broth
3 cups baby red potatoes quartered
3 cups carrots sliced
2 cups celery sliced
1 cup white onion (1 small onion); cut into large pieces
2 tsp. garlic minced
11.2 oz. Guinness beer 1 bottle (original or extra stout)
2 bay leaves

Instructions:

In a large ziplock bag, add the flour, salt, pepper, oregano, thyme, and onion powder.
Add the beef to the bag and shake until the beef is well coated.
In a large skillet set to medium high heat, add the oil once hot.
Add the flour coated beef; brown the meat on all sides, don't let burn.
When the meat has browned add the tomato paste and beef broth.
Stir the beef, tomato sauce, and beef broth until a thick sauce forms, pulling up any stuck on bits; set aside off the heat.
Add the potatoes, carrots, celery, onion, and garlic to the slow cooker.
Add the beef and sauce mixture over the veggies.
Stir in the Guinness beer and add bay leaves on top.
Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
Remove bay leaves.
Serve and enjoy!

Colcannon

YIELDS:6 serving(s)PREP TIME:15 minsTOTAL TIME:40 mins

Ingredients

5 medium Yukon Gold potatoes, peeled and cut into 2" pieces
Kosher salt
6 tbsp. butter, divided
4 scallions, white parts thinly sliced, greens sliced into 1-inch pieces
3 cloves garlic, crushed and chopped
1 large bunch kale, stemmed and sliced into 1/2" ribbons
3/4 c. milk
1/2 c. heavy cream
Freshly ground black pepper

Step 1In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and return potatoes to pot.
Step 2Meanwhile, melt 4 tablespoons butter in a large pot. Add scallions and garlic and cook until beginning to soften and smell fragrant, about 2 minutes. Add shredded kale, milk, and cream. Let cook 4 minutes, mixing often until milk comes to a simmer and kale wilts.
Step 3Use a potato masher to mash kale mixture into potatoes until smooth. Season with salt and pepper.
Step 4Serve with remaining 2 tablespoons butter and more cracked pepper on top.

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