Colcannon
INGREDIENTS
2 lb (900g) Potatoes
1 Large Cabbage
1 Large Onion
4 oz (115g) butter (or Margarine)
Pepper & Salt
Half a pint (285ml) of milk approximately

INSTRUCTIONS
1. Peel the Potatoes cut them in half if they are large
2. Chop Onions and Cabbage
3. Place the Potatoes in a suitable saucepan, add a small touch of salt and pepper
4. Place the Onion on top of the layer of potatoes, add a small touch of salt and pepper
5. Place the Cabbage on top of the layer of onions ,
6. Add just enough water to cover the ingredients
7. Bring to the boil
8. Reduce heat and simmer for 15-20 minutes (until the vegables are soft)
9. Mash Ingredients adding enough milk and butter to make the ingredients soft and fluffy.
Add additional salt and pepper to taste (if required)

Spiced Beef and Cabbage
INGREDIENTS
SERVES: 4
Spiced or corned beef can be used, it is usually bought from the butcher already salted and with spice rubbed in.
2 lb (900g) spiced beef
1 large onion
1 large carrot
2 sticks of celery
2 bay leaves
2 tsp ground allspice or bouquet garni
half a teaspoon of dry mustard
1 large cabbage
Salt & Pepper

INSTRUCTIONS
1. Let meat soak in water overnight
2. Peel and slice onion and carrot and celery
3. Place into a large pot and add meat, and all ingredients except cabbage
4. Cover with cold water, bring to the boil, remove any traces of scum forming on the surface
5. Reduce heat and simmer for 60 minutes
6. Prepare cabbage by removing outer leaves, wash under cold running water
7. Cut cabbage into 4 and add to pot, simmer for another 30 minutes

Serving Suggestion: Serve with cabbage around meat

Dublin Coddle
INGREDIENTS
1 lb (450g) Bacon bits (Rashers)
1 lb (450g) Pork Sausages
3 Large Onions
2 lb (900g) Potatoes
Pepper & Salt
Handful of Freshly Chopped Parsley (4 tbs 4 x 15ml approx)

INSTRUCTIONS
1. Peel the Potatoes cut them in half if they are large
2. Peel and slice Onions
3. Place the Onions in an ovenproof dish ,add a pinch of pepper, and parsley
4. Remove any excess fat from the bacon
5. Place the bacon on top of the layer of onions, add a small touch of pepper and parsley
6. Place the Potatoes on top of the bacon ,add a small touch of salt, pepper and parsley
7. Place the Sausages on top of the Potatoes
8. Add just enough water to cover the Ingredients
9. Cover the dish, cook in a low oven, (120°C), (250°F), Gas Mark 1 for two hours

Serving Suggestion: Serve with Brown bread or Soda Bread

Irish Stew
INGREDIENTS
2 lb (900g) Gigot Mutton or Lamb chops
2 lb (900g) Potatoes
1 lb (450g) Onions
1 large Turnip
4 large Carrotts
1 bay leaf
1 Sprige of Parsley
Pepper & Salt
Pinch of thyme ,sage (or favorite mix of herbs)
1 and a half pints (850ml) of Water

INSTRUCTIONS
1. Divide the meat up into even cutlets (ignor if using lamb chops)
2. Cut off all excess fat from meat
3. Peel and half Potatoes
4. Peel and Slice the Onions
5. Peel and Chop Turnip and Carrotts
6. Place the Meat in a Large Pan, add a pinch of pepper,salt, bayleaf and seasoning on top
7. Place the remainding Ingredients in the Pan in layers as following:
Meat - Onions - Turnips - Carrots - Potatoes
8. Add a pinch of seasoning between each layer
9. Add Water, salt, pepper and seasoning to taste bring to the boil
10. Reduce heat and place lid on Pan, simmer on a gentle heat for 2 hours
11. Check regularly and stir if necessary to ensure no sticking is occuring
12. Add additional water if required, remember the dish should be quite thick, so do not make it too watery.
13. Chop the Parsley finely and lightly sprinkle on top of stew when serving

Serving Suggestion: With Homemade Brown Bread and Irish Butter

White Soda Bread
INGREDIENTS
1 lb (450g) plain white flour
1 level teaspoon baking soda/bicarbonate of soda
1 level teaspoon cream of tartar
pinch of salt
4 oz (115g) sugar
4 oz (115g) sultanans or raisins or currants
1 egg
half a pint (285ml) butter milk

INSTRUCTIONS
1) Preheat oven to (180°C), (350°F), (Gas Mark 4)
2) Sieve flour, soda, cream of tartar and salt into a bowl
3) Rub in butter lightly with finger tips until the mixture looks like bread crumbs
4) Add dried fruit and sugar and mix well
5) Beat egg in a seperate bowl and add buttermilk, mix well
6) Add to other ingredients and mix into a dough
7) Turn onto lightly floured board, knead and mould into a smooth round dough
8) Put into a greased baking tray and flatten to about 2/3 inch thick
9) Bake for 40-50 minutes, until bread is golden brown
10) Remove from oven and leave to cool

Serving Suggestion: With butter and Jam. Also nice when lightly toasted under grill, and butter spread over when hot.

Irish Coffee/Gaelic Coffee
INGREDIENTS
4 tablespoon (4 x 15ml) of Irish Whiskey
1 teaspoon of sugar (preferably demerara)
Freshly made strong black coffee
Double cream freshly whipped to soft peaks

INSTRUCTIONS
1) Warm an Irish Whiskey glass or wine glass with hot water or steam
2) Pour the whiskey into warmed glass
3) And in sugar and stir
4) Pour in freshly made coffe, fill the glass to half an inch from the top
5) Stir until sugar is dissolved
6) Turn a spoon up sidedown and put tip into coffee let the cream fall into the glass over the back of the spoon
7) Fill to the top of the glass and do not stir, serve immediately