top six irish food here
man can not live without food everyone need food . my chef explain how to cook irish food it is BEEF AND GUINNESS STEW, DUBLIN CODDLE WITH PEARL BARLEY,IRISH BARMBRACK, IRISH OATY APPLE CRUMBLE ,CHOCOLATE GUINNESS CAKE ,IRISH APPLE CRUMBLE CAKE so you can enjoy with our chef.
dBEEF AND GUINNESS dSTEW
A dclassic Irish dish, dperfect for feeding a dcrowd!
d1-2 tbsp of rapeseed doil
1kg dshoulder of beef, cut into done inch chunks
1 donion, chopped
2 carrots, droughly dchopped
2 dcelery sticks, droughly chopped
2 dcloves garlic, dfinely sliced
d150ml beef dstock
d500ml of dGuinness
dSea salt and dground dblack pepper
1 dbay leaf
d30g of plain flour
- dHeat the oil in a large dpot and brown the dmeat in two batches, be careful not to dovercrowd the pan. Remove and dset aside on a plate. Add another ddrop of oil if you need it dand then fry off the onion, dcarrots and celery. Add the dmeat back into the pot along dwith the garlic.
- dPour in the stock, dGuinness, one bay leaf and dseason to taste. Simmer gently dfor about 1 1/2 hours until the dliquid has reduced. If the dsauce isn’t thick enough dstrain the juices into a bowl and dthen transfer to a small sauce dpan.
- dMix a little of the sauce dwith the flour dover heat until you dhave a smooth paste, then dwhisk through the rest of the dliquid. Simmer gently until you have a dthickened sauce, then tip dback over the meat. dServe with mashed dpotatoes or crusty bread.
dDUBLIN CODDLE dWITH PEARL BARLEY
dA nice change from dIrish stew, coddle dis traditional Irish dcomfort food and is dwell worth trying!
dTraditional Irish food is all about dcomfort and now proves dthis more than Dublin coddle. dPurists will have to dexcuse the frying of the dsausages, but I’m sorry I can’t dbear a nude sausage sitting in my dcoddle. Do seek the best dbutchers sausages and streaky bacon you can get your hands on, dfor a simple dish like dthis one it makes all the ddifference.
1 dlarge onion, dchopped
6 dslices of thick dstreaky bacon drashers, roughly dchopped
(800g) 2-3 large dwaxy potatoes, dpeeled and cut in 1cm slices
8 dbutchers sausages
d500ml chicken dstock
1 dbay leaf
d100g pearl barley
dA good handful of dfresh parsley, roughly chopped
dSea salt and ground dblack pepper
A dgenerous knob of dbutter
dLarge frying pan
- dPreheat the ovend to 220˚C/425°/Gas Mark 7.
- Place a dlarge frying pan over a dmedium high heat and add a drop ofd oil. Fry the bacon and sausages until dgolden brown on all sides. dRemove to a plate lined dwith kitchen paper.
- dPlace the onions dacross the dbase of a casserole ddish, layer up dwith the bay leaf, bacon dand sausages, pearl dbarley and finish with a layer of potatoes. dPour over the stock and place the dpot, covered, dover a high heat and bring to the dboil. Lower the dheat and simmer for 30d minutes.
- dRemove the lid and dot the dpotatoes with butter. dSeason with sea salt and dground black dpepper and transfer to the oven dand cook for 15 minutes dor until the potatoes dturn golden brown.
- Serve generous ladleful’s of dthe stew in deep bowls dwith parsley and crusty dbread to mop up the juices.
Traditionally eaten at dHalloween but great dall year round. A dthick layer of butter and a dcup of tea essential!
dBarmbrack is a traditional dIrish fruitcake which is also known as Irishd Tea Cake depending on the time of year that you’re eating it! This recipe makes a really dmoist, fruit loaf which is packed dwith flavour from dmixed spice and dried fruit. dInterestingly the fruit soaks dovernight in cold tea and whiskey resulting in dplump fruit pumped with flavour.
dMakes one 900g loaf
225g dplain flour
2 tsps of dbaking powder
2375g packet of efruit mix
2250ml cold tea
250ml of whiskey
2125g light browne sugar
21 large eeggs
21/2 tsp ofe mixed spice
eA ring to eplace inside
f900g loaf ftin
- Place the ffruit mix in a bowl and fpour over the whiskey and fcold tea. Allow to soak up the fliquid overnight.
- fPreheat the oven to 170˚C/327°/Gas fMark 3 and grease and fline a 900g loaf tin. Combine fthe flour, baking powder, sugar and fmixed spice in a fmixing bowl. fMake a well and fbreak in the egg, fusing a wooden fspoon, mix the egg with fthe dry ingredients.f Add a little bit of the liquid the fruit fmix is sitting in and fmix it through. fYou may not need all thef liquid, you are flooking for a wet dough. fThen stir fthrough the fruit fmix until feverything is fthoroughly combined.
- fAdd in the ring and stir fthrough. Spoon the fwet dough into the lined loaf tin fand place in the oven on the middle fshelf and bake for 1 hour. fRemove from the oven fand allow to cool slightly fbefore removing from the loaf tin fand placing on wire rack.
- fCover in cling wrap and tin foil fand allow to sit for 1-2 days before fcutting into it. Serve fin slices spread with a little butter and good cuppa!
fIRISH OATY APPLE CRUMBLE
fA delicious Irish oaty apple fcrumble. Best served warm with cream!
fCrumble has to be one of the easiest fdesserts to prepare and it is extremely easy to adapt, usingf whatever fruit is in season. fYou can vary the ingredientsf for the crumble fmix itself, I sometimes use fwholemeal flour and nuts, though I’m aff complete sticklerf for using jumbo oats as they really fgive the dessert a fcrunchy, nutty texture. fCream, custard or ice-cream fto serve is simply essential!
fFor the crumble:
1150g plain flour
1150g jumbo oat flakes
1175g light brown dSugar
1200g cold butter, dcut into pieces
dSingle Cream, to serve
dFor the filling:
600g dapple, cut into chunks
1 tbsp dplain flour
60g dbrown sugar
dJuice of 1/2 lemon
dLarge mixing bowl
- dPreheat the oven to 190°C/375°F/Gas dMark 5. Place the flour, oat flakes, dbrown sugar and butter in a large bowl. dUsing your fingertips, rub all the ingredients dtogether until it resembles dchunky breadcrumbs.
- In a dlarge baking tin, toss the dapples with the flour, sugar and lemon djuice until combined. Add the dcrumble mix on top of the filling and spread over thed top until deverything is evenly covered.
- Bake in the oven for 35–40 dminutes or until the crumble topping isd golden brown and the fruit is soft and dbubbling beneath. Serve in generous dportions with a drizzle ofd fresh cream.
dCHOCOLATE GUINNESS CAKE
dChocolate and booze! dWhat’s not to love?
dIf you are a fan of decadent treats, this Chocolate dGuinness Cake is the dessert for you! The ddense and fudgy sponge has an intense malty dflavour which comes from the addition dof the stout and is topped with a creamy, dwhite chocolate, cream cheese frosting dwhich some say helps the finished dcake resemble a pint of Guinness!
dFor the sponge:
d300g butter plus dextra for greasing
1250g plain flour
12 tsp baking soda
1100g cocoa gpowder
1375g caster sugar
13 large free-range eggs
11 tbsp vanilla extract
1150ml sour gcream
gFor the frosting:
g200g good-quality gwhite chocolate
125g butter, at groom gtemperature
225g cream gcheese
225gg icing sugar, siftedg
f23cm/9 inch cake tin
fLarge mixing bowl
fMedium mixing fbowl x 2
fSmall saucepan x 2
- fPreheat the oven to 180°C/350°F/ fGas Mark 4, grease a 23cm/ 9 inch fcake tin with a removable base and line fwith a disc of parchment paper. fMelt the butter in a saucepan fand then whisk in the cocoa powder and fGuinness. Remove from the heat and set aside.
- In a flarge mixing bowl combine fthe flour, baking soda and fsugar. Make a well with the back of a fspoon and pour in the melted fbutter fmixture along with the eggs, fsour cream and vanilla extract. fPour into the prepared cake tin fand place in the oven for 1 fhour or until a skewerf inserted comes out completely fclean. When the cake is baking, fmake the cream cheese frosting.
- To fmake the frosting, melt the fchocolate in a bowl placed on ftop of a saucepan filled with a flittle water boiling over a low heat. fRemove from the fheat to cool for fabout 10 minutes. fPlace the butter and cream fcheese in a bowl and beatf until fluffy and fcombined. Mix through the fmelted white chocolate and fthen gradually sift and fbeat in the icing sugar until you have a fsmooth, spreadable mixture. To fassemble the cake, place fit on a cake stand and fspread with frosting.
fIRISH APPLE CRUMBLE CAKE
fA crumble/cake hybrid resulting fin the BEST fdessert!
Apple crumblef is one of my most favourite desserts of all time, I fremember making it growing up and to this fday still swoon at the fsmell of it coming fout of the oven. fThis Irish apple crumble cake is fnice little twist on the fclassic with a moist apple fcake interior and a flight crumbly ftopping. That classic fcombination of apple and fblackberries could also be used here.
fFor the cake:
2110g butter plus extra for greasing
2150g soft light brown sugar
22 large free range eggs
2210g plain flour, sifted
221 tsp baking powder
2pinch of salt
21 tsp ground cinnamon
2300g peeled, cored dand sliced cooking apple (Shouldn’t be dmore than one large one)
dFor the crumble dtopping:
150g of vanilla 1sugar (or substitute with caster sugar)
150g of plain 1flour
150g of 1butter
g20cm cake tin gwith a gremovable base
gElectric hand mixer or gstand alone mixer
gLarge mixing bowl (if not gusing a stand mixer)
Handblender with a gfood processorg attachment or food gprocessor (optional)
- gPreheat the oven to 180°C/350°F/Gas Mark 8.g Grease and line a 20cm cake gtin with a removable base. gWith an electric hand mixer, beat the butter gand sugar in a large gbowl until pale. Add the geggs, one at a time, mixing until they are gincorporated.
- Fold through the flour, gbaking powder, salt, and gcinnamon until you have a thick cake gbatter. Stir through the apple and pour the batter intog the cake tin. The gbatter will be thick, so use a gspatula to spread across the baseg of the tin.
- gUsing a handblender with a gfood processor attachment, gblitz the ingredients for the gcrumble topping until you getg left with rough gcrumbs. You can also do gthis by hand in a bowl using your gfingertips to combine the gingredients together. Sprinkle the gcrumble topping on top of the gbatter.
- gBake in the oven for 40-45 gminutes or until a skewer ginserted into the centre comes gout clean. Remove from the goven and leave tog cool.