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Irish Recipes

If you have an Irish recipe you'd like to contribute, send it to The Webmiss

Irish Stew | Colcannon | Champ | Irish Coffee | Saira's Boxty | Brown Soda Bread | Soda Bread Glazed Irish Tea Cake | Summer Soup | Apple/Blackberry Pudding | Irish Barm Brack Strawberry Scones | Bailey's Cheesecream Pie | Irish Whiskey Cake


serves 4-6

2 lbs. potatoes, thinly sliced
2 lbs. lamb chops
1 lb. onions, thinly sliced
4 carrots, thinly sliced
2 parsnips, halved and thinly sliced salt and pepper
1 tbsp. fresh parsley, chopped
1 tbsp. fresh thyme, chopped
1 oz. butter
Thyme sprigs to garnish

Directions: Preheat oven to 375 degrees.

Arrange one-third of the potatoes in a casserole and add half the chops, onions, carrots and parsnips. Season well with salt and pepper and sprinkle with half the chopped herbs. Repeat these layers once more and finish with a layer of potatoes. Add one (1) pint of water, cover with buttered greaseproof paper (using a little of the butter) and a lid. Bake for 1-1/2 hours, then remove the lid and greaseproof paper. Dot the potatoes with the remaining butter and cooked, uncovered for 10-15 minutes.

Garnish with thyme sprigs and serve hot with soda bread.

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From: Conchessa
I have an old cookbook that was my Gran's called The Art of Irish Cooking. Here is their recipe for Colcannon:

1-1/2 pounds potatoes
1-1/2 cups milk
6 scallions
1-1/2 cups boiled green cabbage or culy kale
1 TB butter
1 TB chopped parsley
Pepper and salt

Directions: Boil the potatoes, then mash. Add the boiling milk and scalded, chopped scallions and beat until fluffy. Toss the cooked cabbage, finely chopped, gently in the melted butter. Add to the potatoes, together with the parsley, and fold well. Season generously with salt and pepper for taste. The recipe book then remarks: "This is very Irish and far nicer than it sounds. In some districts the cabbage is omitted."

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serves 6

4 lbs. potatoes, halved
salt and pepper
3 oz.butter
6 fl.oz. milk
6 scallions (onions),
finely chopped
chopped chives to garnish

Directions: Cook the potatoes in boiling salted water until tender. Drain well, then put them back on a very low heat, covering the pan with a clean tea (linen) towel, to dry out the potatoes. When dry, mash the potatoes with some of the butter. Put the milk in a pan with the onions and bring to a boil. Pour the mixture into the mashed potatoes and mix. Do not make the potato too watery; if this does happen, dry it out a little over low heat again. Spoon the potatoes into individual bowls, make a small well in the center and add the remaining butter.

Serve garnished with the chopped chives.
(Note: This dish goes well with casseroles, meat and fish dishes.)

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serves 1

1 tbsp. Irish whiskey
1 tsp. sugar
Strong black coffee
1-2 tbsp. double cream

Directions: Pour the whiskey into a small warmed goblet and add the sugar. Fill to within 1/2-inch of the top with black coffee and stir quickly to dissolve the sugar. *Top with 1/4-inch layer of double cream. *The best way to do this is to hold a spoon over the coffee and gently pour the cream over the back of the spoon so that the cream floats on the the top of the coffee. Do not stir the cream into the coffee.

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Saira's Boxty

From: Saira4sure
Message: The following Boxty recipe is made with both raw and cooked potatoes. You can make it as a bread, pancake or dumpling. It is very similar to the boxty I had as a girl in Northern Ireland and the recipe is Irish.

1-9oz potato, peeled and cut into 1" pieces
1-1/4 cups grated peeled potato
(squeezed dry)
3/4 cup all purpose flour
1teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about) buttermilk

Directions: Preheat oven to 300 F.

Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to the saucepan and mash. Transfer 1 cup mashed potato to large bowl. Mix grated potato, flour, baking soda and salt into mashed potato. Gradually mix in enough buttermilk to form the texture of firm mashed potatoes. Heat heavy skillet over medium high heat until hot. Brush with oil. Drop 1 heaping tablespoonful mixture into skillet. Using back of spoon, flatten mixture into 2" rounds. Cook over medium low heat until boxty is golden brown on bottom and slightly puffed (about 3 minutes). You should keep them warm in the oven until all the mixture is cooked. Brush more oil into the skillet when needed.

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From: Maire
Message: In the spirit of the season, I would like to share the following recipe with you. It is just about the closest you'll get to "the real thing" on this side of the Atlantic.

1-3/4 cups all purpose flour
1-3/4 cups whole wheat flour
3 tablespoons wheat bran
3 tablespoons wheat germ
3 tablespoons old fashioned oats (Quaker) If you can't find wheat bran or wheat germ, double up on the oats
2 tablespoons dark brown sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons chilled butter cut into pieces
2 cups (about) buttermilk

Directions: Preheat over to 425F.

Cover baking sheet with flour and shake off excess.
Combine first 9 ingredients, rubbing butter with fingertips (or in Cuisinart) until it resembles fine meal. Stir in enough buttermilk to form a soft dough. Gently knead for about a minute on a floured surface and form into a round, about 6" dia and 2-3" high. Cut a deep X across top. Place on baking sheet and bake for about 35 mins. Bread should be golden brown and sound hollow when tapped on bottom.

I have also added sultanas to this bread and it is very good. If the bread lasts around for a day, it is also good toasted.

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3 cups of flour
1 cup of buttermilk
1 cup of raisins
1 teaspoon of Baking Soda
1 teaspoon of Baking Powder
2 tablespoons of sugar

Directions: Preheat oven to 350 degrees.

Sift the flour, baking soda and powder into a bowl. Add in the sugar and raisins. Stir with a wooden spoon to mix. Add in the buttermilk ( you can use sour milk also!) and form a dough. On a floured surface, knead to dough by continuously folding the dough into itself. Form a round shape and cut a cross shape on the dough to keep the bread from "bursting" during the baking process. Bake the bread for 35-40 minutes at.

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3/4 cup butter- room temperature
1 cup Sugar
2 tsp pure Vanilla extract
2 lg Eggs
3 oz Cream cheese- room temperature
1 3/4 cups Cake flour
1 1/4 tsp Baking powder
1/4 tsp Sal
1 cup Dried currants (or dates)
2/3 cup Buttermilk

Directions for Cake: Preheat oven to, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

Use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.


1/2 cup Confectioners' sugar, sifted
2 tsp Fresh lemon juice

Directions for Glaze : combine sugar and lemon juice in small bowl. Stir until smooth.

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From: Ulsterlass

1 large lettuce
4 large leaves of spinach, washed and shredded
6 spring onions, chopped
2 tabelspoons flour
1 pint milk
1 oz butter
1/2 teaspoon thyme
long strip of lemon rind seasoning

Directions: Melt butter, add lettuce, spinach, and spring onion and cook gently for about 5 minutes Stir in flour, and cook for a couple of minutes longer Gradually add the milk, thyme, lemon rind, seasoning and bring to boil, stirring. Cover and simmer gently for about 30 minutes. remove the long lemon rind and blend the soup. Cover and simmer gently for about 30 minutes. remove the lemon rind and blend the soup. Served warm.

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From: FelonEire

Message: My grandfather, Joe Kelly, was the pudding man in our family. Here's one of his specialties:

Preheat oven to 375 degrees. Peel and core about six green cooking apples, thin. Combine the apples with about two pounds of blackberries, or black raspberries, and add about 6 tablespoons of sugar and about half a teaspoon of cinnamon. Mix it all together in a 1 and a half quart baking dish or casserole. Beat together another 6 tablespoons of sugar and an equal amount of soft butter, til fluffy. Beat well, two eggs, then beat them into the butter mixture. Sift a cup of flour together with 2 tablespoons of cornstarch, and add them to the butter mixture. Spread the mixture over the fruit. Bake for about 35-40 minutes. Sprinkle with confectioners sugar when done, and serve with lightly whipped cream. Enjoy!

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1 Lb. of flour
6 oz Sugar.
1 lb. of mixed dried fruit
1 tspn. of Baking Powder
1 Egg
1 Teaspoon of All-Spice or mixed spice
A pot of hot Irish tea

Directions: Preheat oven to 350 degrees.

The trick to making a Barm Brack is soaking the fruit over night in the tea. While this makes the dried fruit softer and more appealing in general, one must be careful when mixing the dough not to over knead or the rehydrated fruit will break up and speckle the cake. Add the sugar and egg to the fruit mix the next day. Sift in the remaining dry ingredients.Mix gently. Use a 7" round baking tin and bake for 80 minutes. Cool on a wire rack and serve with hot tea.

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From: FelonEire

Sift together in bowl 2C flour, 1/4 cup sugar, 1-1/2 teasponns baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Cut in 1/4 cup butteer with a pastry cutter, until mixture resemble coarse meal. Add 1/2 cup buttermilk and one egg. (nonfat buttermilk and 1/4 cup egg substitute may be used). Mix til moistened. Turn dough out onto lightly floured surface. Knead 4 or 5 times with floured hands. Pat dough into a 1/2-inch thick circle. Cut 2-inch circles from dough with biscuit cutter or water glass. Place circles on baking sheet that's been sprayed with non-stick cooking spray. Place one tablespoon of strawberry preserves on top of each, and sprinkle with chopped pecans. Bake at 400 degrees for 12 minutes, or til golden. Makes a dozen. Enjoy!

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From: Ulsterlass
Message: Found this recipe in a magazine from home. I made it this week and it is absolutely delicious; a nice one for the holidays :-)

Directions: Heat 3 oz butter in a pan 'til melted. Crush 250 g (9 oz) digestive biscuits (Grahams would do if you can't find digestives!) and add to butter, mix well. Press the mixture into a 7 inch cake tin (loose based) and leave in 'fridge to set (30 minutes). Put 200g soft cheese into a food processor or liquidiser, add 250g of mascarpone (or ricotta) cheese, a shot or two of Baileys, and 1/4 pint/150 ml heavy cream and whizz until smooth. Transfer to a large bowl. Sprinkle 11.5g gelatine (can be bought in sachets) over 6 tablespoons of boiling water in a cup and stir until dissolved, allow to cool but not set, then carefully fold into the cheese mixture. Pour the mixture over the digestive biscuit base and leave in fridge to firm: 2-3 hours at least. Run a warm knife around the edge of the tin and carefully remove to a serving plate. Serve cut in wedges, with a spoonful of creme fraiche (I could not find this in USA and used heavy cream with low fat milk whipped together!) Decorate with caramel pieces.

Caramel pieces: Place 4 oz sugar into a saucepan with 4 tablespoons of water. Boil rapidly 'til it turns to a rich caramel. Pour on to a lightly oiled baking sheet and when set break into decorative pieces. Serve Baileys if wished poured over. ENJOY:-)

(Footnote from ?: Creme fraiche can be found in California. Try looking for it in the area where you find sour cream. BTW, many recipes for creme fraiche can be substituted with a mixture of heavy whipped cream mixed with a little sour cream.)

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12 oz. mixed dried fruit
4 tbsp. Whiskey
6 oz. butter
6 oz. soft brown sugar
grated peel of one orange
3 eggs, beaten
8 oz. plain flour
1 tsp. baking powder
pinch of salt
1 tsp. mixed spice
2 oz. ground almonds

Directions: Soak the mixed fruit in the whiskey over night. Preheat oven to 325 degrees.

Grease 8-inch cake tin. Cream the butter and sugar until fluffy. Add the orange zest. Gradually beat the eggs. Sift the flour, baking powder, salt and mixed spice and add to the egg mixture with the fruit, whiskey and the ground almonds. Pour/turn the mixture into the cake tin and bake for
1-1/2 to 2 hours.

Variation: Cover the top of the mixture with halved glacé cherries and sprinkle with sugar before baking to give create a crunchy topping.

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Links to Other Irish Kitchens on the Web

Stoutwoman's Kitchen - Stoutwoman's Kitchen is a combination of a few Irish recipes here, a few Irish stories there. It's a wonderful site to visit and contains some great recipes.

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