2.11 Celtic National Cuisine

White Soda Bread

4 cups (16 oz) of all purpose flour. 1 Teaspoon baking soda 1 Teaspoon salt 14 oz of buttermilk

Directions

Preheat the oven to 425 F. degrees.  Lightly crease and flour a cake pan.

In a large bowl sieve and combine all the dry ingredients.

Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape)

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

Irish Stew

1 tablespoon olive oil

2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces

1/2 teaspoon salt

freshly ground black pepper to taste

1 large onion, sliced

2 carrots, peeled and cut into large chunks

1 parsnip, peeled and cut into large chunks (optional)

4 cups water, or as needed

3 large potatoes, peeled and quartered

1 tablespoon chopped fresh rosemary (optional)

1 cup coarsely chopped leeks

chopped fresh parsley for garnish (optional)

Directions

Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.

Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Potato cake

2 cups mashed potatoes

1 egg, beaten

1/2 cup all-purpose flour

salt to taste

1 pinch garlic salt

1 tablespoon butter

1 cup shredded Cheddar cheese

Directions

In a medium size mixing bowl combine mashed potatoes, egg, flour, salt and garlic. Mix well. Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

Bacon and cabbage soup

1/2 pound Irish bacon, diced

2 large potatoes, peeled and cubed

1 (15 ounce) can diced tomatoes with juice

1 cup chicken stock, or as needed

Salt and black pepper to taste

2 cups thinly sliced dark green Savoy cabbage leaves

Directions

Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat. Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.