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Irish Stew
Irish Stew is the countrys best known dish, made from lamb
or mutton. It is simmered in hot water with potatoes, onions,
carrots, leeks, and pearl barley. Potatoes have been a staple
food in Ireland since the 1800s. Irish stew is traditionally
served with dumplings made from suet.
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Poached Wild Salmon with Kelp Sails
Rehydrated kelp is cut in strips and deep fried to make a
crisp accompaniment to poached Galway Salmon.
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Cheesy Fish Toss
A lovely salad recipes which mixes smoked and white fish with
all the traditional salad vegetables and cheese thrown in
for good measure.
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Cataplana
A warm spicy fish and sausage stew, ideal for cold winter
evenings.
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Melon Delight
A cool combination of luscious fruits - melon, grapes and
avocado tossed with succulent white fish and prawns, eaten
with an avocado cream dressing as topping.
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Smoked Fish Crunch
This is a chewy crunchy selection of celery and cabbage. Flaked
smoked fish, diced potatoes and a delicious French dressing
is added to this dish which makes the dish healthy.
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Currant Scones with Creme Fraiche
Of Scottish origin, these tea biscuits are richer than ordinary
biscuits due to the addition of eggs and cream. Warm scones
are traditionally served after the tea sandwiches, accompanied
by jams and whipped Devon cream. In this case, French creme
fraiche, a slightly tangy thickened cream, is used in place
of the Devon. Bake the scones just prior to serving to ensure
their tenderness.
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Corned Beef and Cabbage
The Irish have been preserving meat in corns of salt since
the 11th centruy, and have long served this dish on special
occasions. The ingrediants includes yellow onions, cloves
corned beef, carrots, bay leaves black peppercorns, green
cabbage russet potatoes, salt, freshly ground black pepper,
and hot mustard.
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Welsh Rarebit
It is a constant in cooking that
even the simplest food is splendid when the recipe is honest
and the ingredients are select. A venerated cheese dish, Welsh
rarebit is perhaps rightly dubbed Welsh rabbit, since older
French references call it lapin gallois. Paired here with a
light salad, it makes a wonderful buffet
dinner. |
