Irish Recipes

We gathered the recipes below to show examples of some traditional Irish recipes. If made during one day they would serve as breakfast (sausage), dinner (stew) and desert (pudding). Yum! Traditional Irish recipes are usually made with meat and vegetables since those are the items the Irish farmers produced on their farms. Spices and seasonings were often  added during food preparation to give the meals more flavor.

Feel free to try these recipes at your home or share them with friends.  We're sure that you will enjoy them!

For more Irish recipes you can check out Taste of Ireland and Food Ireland.

BASIC IRISH SAUSAGES

Ingredients : 
1.1/2 lb. Lean pork
8 oz. Pork fat, without gristle
1/2 t. ground allspice
1 t. salt
1 fresh ground pepper
1 pinch dried sage or marjoram
1 oz. White breadcrumbs
1 ground ginger, mace, nutmeg
1 clovers, cayenne pepper 
Preparation :
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill
skins as usual. 
 

LUCKY PUDDING

Ingredients : 
Vanilla pudding mix
Green food coloring 
Preparation :
Prepare pudding. Add a couple of drops of green food coloring. Allow children to stir. The pudding "magically" turns green.
 

IRISH STEW

Ingredients:
3 to 4 lbs leg of lamb, cut into 1 1/2" cube
2 tablespoons butter
1 tablespoon vegetable oil
2 cups water
1 cup chicken broth
1 to 2 tsp salt, or to taste
1/4 teaspoon thyme, crushed
1/4 teaspoon pepper
2 cloves garlic, mashed & minced
4 medium potatoes, quartered
8 small white onions, peeled
1 package frozen peas, (16 oz)
8 ounces fresh mushrooms, sliced
1 cup milk
1/3 cup flour
Preparation:
Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings.
Serves 6.

 

More Great Irish Recipes!!!

 

ESTER DUNNES POTATO CAKE

Ingredients:
1/4 New Potatoes 1 Tbl spoon mixed Herbs
2 Leaves Curly Kale (Finely chopped) 2 Tbl spoon chopped Parsley
30 gms Smoked ~ bacon (Finely chopped) 1/2 Tbl spoon ground Nutmeg
45 gms Butter Salt + Pepper
30 ml Warm milk Cranberry sauce (Hot)
 

For the coating:

Seasoned flour
Egg wash
Break crumbs
 

Method:

  1. Wash, peel, rewash Potatoes. Cut into even-sized pieces.
  2. Cook carefully in boiling salted water for 20 min until cooked.
  3. Drain off water - place a lid on saucepan and return to low heat to dry out potatoes.
  4. Stir in butter and then milk.
  5. Add all other Ingredients and mix thoroughly. Correct the seasoning as required. Allow to cool.
  6. Shape mixture in 8 even sized pieces.
  7. Pass through Flour - egg wash - bread crumbs.
  8. Deep fry in hot oil about 175 C for a few minutes until golden brown.
  9. Place in hot oven (1900c) for 4-5 mins.
  10. Serve from oven with a ribbon of cranberry sauce and suitable garnish (Lettuce, tomato, cucumber, slice of orange).
 

MOSES CHECKLEY DUCK LIVER PATE

Ingredients:
100 g Duck livers 50 g Fat Pork
25 g Butter 50 g Lean Pork
1/4 litre fresh cream 1 measure (generous) Irish Whiskey
10 g chopped Onion 1 Tsp Mustard
1 clove Garlic (finely chopped) 3-4 Drops Tabasco
Sprig of Thyme + Parsley Salt + Pepper
 

Method:

  1. Cut liver into 2 cm Pieces.
  2. In a saucepan fry off the liver until the onion, garlic and herbs over a fierce heat for a few seconds.
  3. Reduce heat and add Pork, Whiskey, Mustard and Tobacco + cream
  4. Allow to simmer over low heat for 30-35 min.
  5. Pour mixture into food blender.
  6. Blend until smooth - add more cream if required to reach smooth consistency. Season as required.
  7. Pour into buttered earthenware dish and allow to cool. Note: Pate is best made 2-3 hours in advance of serving time
  8. When quite cold - turn out onto plate and cut into 1/2 cm slices and serve on lettuce leaves on a plate or dish.

Best served with hot buttered toast and Cumberland sauce.

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