Irish Peasant Foods

Colcannon

Irish Potato Soup

Co. Wicklow Pancake

Irish Stew

Irish Oat Meal Cakes

Potato Farl

Irish Potato Stuffing

Irish Soda Bread

Irish Boxty Bread

Colcannon   Serves  4       30 min

2 lb Potatoes

1 Green Cabbage

1 Large Onion

4 oz Butter

Salt and Black Pepper

9 fl.oz. Milk

  

1.  Peel the potatoes and cut into chunks. Chop the onions and cabbage.

2. Place the Potato in a large saucepan and season with salt and pepper,  place  the onions on top of potatoes and season with salt and pepper then place the chopped cabbage on top of the onions.

3.  Add just enough water to cover all the ingredients and bring to the boil.

4. Reduce the heat, partially cover and simmer for about 20 minutes until all the vegetables are soft. Drain any excess water off if necessary.

5. Add the butter to the pan and beat all the vegetables together hard with a wooden spoon, adding the enough milk to make the potato soft and broken up. Adjust the seasoning and serve immediately.

Irish Potato Soup    Serves 4     35 min 

1 oz Butter

4 Potatoes, peeled and diced

2 Onions, chopped

24 fl. oz. Fresh Vegetable Stock

8 fl. oz. Milk

Salt and White Pepper

Freshly chopped Parsley to serve

1. Heat the butter in a large saucepan, add the onions and potatoes, cover the pan and cook for 10 minutes over a low heat until the vegetables are soft, stirring from time to time. 

2. Add the stock, milk, salt and pepper, bring to simmering point, mixing well  and cook for 10 minutes, stirring from time to time and without boiling. 

3. To serve – stir well then transfer to bowls and sprinkle with freshly chopped parsley. If you prefer a smooth soup, transfer to a food processor, process until smooth and reheat gently before serving.

Co. Wicklow Pancake (Irish Omelet) Serves 4  45 mins   

   8 Large Eggs, separated

   2 large Potatoes

   1 teasp Lemon Juice

   1 tbsp Freshly chopped Chives

   1 oz Butter

   Salt and Black Pepper

   1 tbsp Oil

1. Peel the potatoes, cut into chunks and boil in lightly salted water for 15-20 minutes until soft. Drain well then mash. 

2. In a small bowl, beat the yolks then add to the mashed potato, mixing well. 

3. Add  the lemon juice, chives, salt and pepper to the potato mixture and mix thoroughly.

4. In a large bowl, whisk the egg whites until stiff then fold into the potato.

5. Melt the butter and oil in a large frying  pan until hot, add the potato mixture to the pan and cook until golden brown on the under-side. If you don't have a very large frying pan, use two.

6. Meanwhile, preheat the grill to very hot.

7. Once the omelet is browned underneath, place under the grill and cook until risen and browned. Serve immediately.

Irish Stew        Serve 4-6   150mins

Irish stew or "stobhach gaelach" as it is called in Gaelic, is traditionally made with mutton or lamb, potatoes, onions, and carrots and perhaps some parsley and/or thyme for extra flavor. It is a slowly cooked dish which ensures the meat is tender and flavorsome.

Whilst some cooks add turnips or parsnips traditionalists may argue that this isn't correct, but with all that said and done, it should be remembered that this is a peasant dish which was originally devised by farmers, so one can assume that they would have used whatever was to hand.

Below is a traditional recipe, but as with people back in the late 18th Century,  add whatever is in season ... just keep the faith by using only the freshest of ingredients.

2 lb Best End Neck of Lamb *

2 Large Onions, sliced

2 large Carrots, thickly sliced

1 1/2 lb Potatoes, peeled and thickly sliced

15 fl. oz. Good Fresh Stock

Salt and Pepper

A sprig each of Parsley and Thyme (optional)

  

1. Cut the meat into even sized pieces and put into a large saucepan with the sliced onions, carrots and half the sliced potatoes. Add the stock, herbs (is using) salt and pepper.

2. Bring to the boil, remove any scum which surfaces, then cover and simmer for 1 hour 20 minutes. If using mutton, cook for 2 hours.

3. Add the remaining potatoes and continue to cook  for a further 40 minutes. 

4. To serve - taste and re-season if necessary, transfer to a hot serving dish and serve very hot.

This dish can also be cooked in the oven  150C, 300F, Gas mark 2 for  3 hours, but then it wouldn't be a stew it would be a casserole!

Irish Oat Meal Cakes   Makes  8    30 min

6 oz Fine Oatmeal

2 oz Plain Flour

1 teasp Salt

10 fl. oz. Warm Water

  

1. Preheat the oven to 150C, 300F, Gas mark 2 and preheat a griddle or large frying pan  (dry) to hot. 

2. Mix the oatmeal,  flour and salt together in a large bowl then slowly add the water. Mix well.

3. Roll out on a floured board to 5mm/ 1/4 inch thickness and cut into triangles.

4.Cook on the hot frying pan pan or griddle until golden on both sides. 

5. Transfer to a baking sheet and place in the oven to dry out until crisp.

6. To serve - butter generously and eat on their own or with cheese. Alternatively serve with herrings or mackerel.

Potato Farl Serves 4     50 min
2 lb Potatoes, peeled and cut into chunks
2 oz Butter
4 oz Plain Flour
Salt
1 tbsp Bacon fat, lard or oil

1. Place the potatoes in a large saucepan, cover with salted water, bring to the boil then cook for about 20 minutes or until very tender.
2. Drain the potatoes well, return to the pan together with the butter and mash well.
3. Add the flour to the potato mixture, mix well then lightly knead.
4. Divide the mixture into two and roll out each half on a floured board to form circles about 8-inches in diameter. Cut each circle into quarters.
5. Heat the fat in a large frying pan, add the potato farls and cook for about 3 minutes on each side. You will probably have to do this in two batches. Keep the first batch warm in the oven.

Irish Potato Stuffing  Serves 6-8   70mins
4 Large Potatoes, peeled and cut into chunks
1 oz Butter
1 large Onion, chopped
2 large Cooking Apples, roughly chopped
1 tbsp Freshly chopped Sage
1 tbsp Freshly chopped Thyme
1 tbsp Freshly chopped Parsley
Salt and Black Pepper

1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish. Place the potatoes in a large saucepan , cover with salted water and bring to the boil. Reduce the heat slightly and cook for 20-25 minutes until just tender.
2. Drain the cooked potatoes, return to the pan together with the butter and roughly mash. Do not make it too smooth.
3. Add the remaining ingredients to the potato and mix well.
4. Transfer to the greased dish and bake for 30 minutes. Serve with Roast meat or poultry.

Irish Soda Bread Makes 1 loaf  50 min

1-1/4 lb Plain Flour

1 teasp Bicarbonate of Soda (Baking Soda)

15 fl. oz. Buttermilk

1/2 teasp Salt

a little Fresh Milk

1 oz Sugar

1.  Preheat the oven to 220C, 425F, Gas Mark 7 and lightly grease a baking tray.

2. Mix all the dry ingredients in a large mixing bowl  and make a well in the centre.  

3. Pour in nearly all the milk and  mix to a loose dough, adding more milk if necessary.

4. With floured hands, knead lightly on a floured flat surface and shape into a flatish round . Cut a deep cross into the top.

Place  on the baking tray and bake for 15 minutes. Reduce the heat to 200C, 400F, gas mark 6 and bake for a further 25 minutes.  

Irish Boxty Bread  Makes 4 loaves    60 mins

1-1/2 lb Potatoes, peele

Salt and Black Pepper

1 oz Butter

12 oz Self Raising Flour

5 fl. oz. Milk

1 teasp Baking Powder

1. Cut half the potatoes into chunks. Place in a saucepan of cold salted water, bring to the boil and cook for 15-20 minutes or until tender.
2. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a baking tray.
3. Meanwhile, grate the remaining potatoes into a  large mixing bowl and add the milk salt and pepper.
4. Drain the boiled potatoes well and add to the grated potato. Beat well.
5. Add the flour and sprinkle the baking powder evenly over the top. Beat well to form a dough, adding a little more flour if it is too soft.
6. Turn onto a floured surface and knead lightly then shape into 4 round flattish loaves.
7. Mark the tops of each with a cross, place on the baking sheet and bake for approximately 30 minutes until well risen and golden brown. Serve warm with butter.