giovedì 16 giugno 2011

Fourth Class Favourite Irish Recipes:

1) Nettle soup:


• 225g butter

• 1 Potato peeled and chopped.

• 1 Onion peeled and chopped.

• Salt and Freshly ground pepper.

• 600ml of Vegetable Stock.

• 600ml of milk.

• 255g of nettle leaves roughly chopped.


• Melt the butter in a saucepan, add the potatoes and onions and season with salt.

• Cover and sweat on a gentle heat for 10 minutes.

• Take off the lid, add the stock and milk and bring to the boil.

• Cook until the potatoes are soft.

• Add the nettles and boil over a high heat for just 2 – 3 minutes.

• As soon as it is cooked, liquidise it.

2) Gratin of Fish with Cheese and Tomatoes:


• 75g of Gruyere cheese, grated.

• 75g of Emmental Cheese, grated.

• 3 generous tsp of Dijon Mustard.

• 4 – 5 tsp single cream.

• Salt and Pepper.

• 18 cherry tomatoes.

• 1 generous tsp fresh thyme.

• 750g filleted flat fish, such as plaice or lemon sole.


• Preheat the oven to 180’C.

• In a bowl, mix the grated cheese with the mustard and the cream, add a twist of pepper and set aside.

• Cut the cherry tomatoes in half, season with salt and sprinkle with the herbs.

• Spread half the cheese mixture in a gratin dish.

• Lay half the fish on top, and then add all the tomatoes and herbs.

• Add the second layer of fish, followed by a second layer of the cheese mixture.

• Cook in a preheated oven for 20 – 30 minutes until golden.

• Serve with a big green salad and some boiled new potatoes.

3) Ham and Egg Pie:


• 220g of short crust pastry.

• 155g of butter.

• 1 onion.

• 6 eggs.

• 75ml of double cream.

• 150g cooked ham.

• 1 tbsp chopped parsley.

• Salt and black pepper.


• Preheat the oven to 180’C.

• Roll out pastry and line a 10 inch ovenproof plate.

• Trim the pastry so that it is a bit bigger than the plate.

• Place the pastry on its plate in the fridge while you prepare the filling ingredients.

• For the filling, melt the butter in a small saucepan, add the onions and cook over a gentle heat until soft.

• Whisk two of the eggs in a bowl; add the cream, the cooked onions, chopped ham and parsley.

• Season with salt and pepper.

• Pour this into the pastry case.

• Carefully break the remaining eggs onto the tart.

• Bake for 25 – 35 minutes in the preheated oven until the custard is set in the centre.

4) Pan fried Mackerel with Herb butter.


• 8 fillets of mackerel

• 75g plain flour, seasoned with salt and pepper

• 25g butter, softened

• Lemon wedges, to serve.

• 100g butter

• 2 tbsp chopped fresh herbs

• 1 Tbsp lemon juice.


• Cream the butter in a bowl, add the chopped herbs and lemon juice.

• Roll into a sausage shape and wrap in greaseproof paper.

• Put into the freezer to chill quickly.

• Place a frying pan or a grill pan on the heat and wait for it to get very hot.

• When the pan is hot, dip the fillets of fish in the seasoned flour.

• Place butter side down on the hot pan.

• Cook for a couple of minutes

• Serve on hot plates with the butter melting on top.

5) Jam Tarts:


• 150g sweet pastry

• 12tsp of fruit jam.


• Preheat the oven to 200’C.

• Roll out the pastry between two sheets of cling film to a thickness of about 3mm.

• Using a 6cm cutter, cut out 12 rounds.

• Press the rounds into a shallow patty tin.

• Cook in the preheated oven for 8 – 12 minutes until the pastry is golden and the jam is bubbling.

• Allow to cool.

6) Lemon Curd:


• 2 eggs.

• 1 egg yolk.

• 100g butter.

• 175g caster sugar.

• Finely grated zest and juice of 3 lemons.


• Beat the whole eggs and extra eggs yolk together.

• Melt the butter in a saucepan over a very low heat.

• Add the caster sugar, grated zest and lemon juice and then the beaten eggs.

• Stir carefully over a very gentle heat until the mixture thickens.

• Remove from the heat and pour into sterilised jar.

• Allow to cool, and then place in the fridge for up to two weeks.

7) Porter Cake:


• 450g plain flour.

• 1 tsp ground nutmeg.

• 1 tsp mixed spice.

• 1 tsp baking powder.

• Pinch of salt

• 225g butter

• 225g light brown sugar

• 450g raisins.

• 75g chopped candied peel.

• 2 eggs.

• 1 x 330ml of stout.


• Preheat the oven to 180’C.

• Line the sides and base of a 20cm high sided round cake tin with greaseproof paper.

• Sieve the flour, nutmeg, mixed spice, baking powder and salt into a bowl.

• Rub in the butter, and then stir in the sugar, raisins and the candied peel.

• Whisk the eggs in another bowl, add the stout, then pour into the dry ingredients and mix well.

• Empty into the prepared tin and bake for about 2 Hours.

• Allow to sit in the tin for about 20 minutes before turning out and cooling on a wire rack.

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