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by beetree on 07 March 2011 - 01:03
I was hoping some of the Irish members are not only dog lovers but great cooks, and if you don't mind sharing an authentic recipe for the coming St. Patricks day, please help start this forum and help me with a great dish!
by clc29 on 07 March 2011 - 01:03
Oh, good idea Beetree.
I love St. Patricks Day.
I have a recipe that is supposed to be Irish. Will be interesting to compare.
C
I love St. Patricks Day.
I have a recipe that is supposed to be Irish. Will be interesting to compare.
C
by GSDNewbie on 07 March 2011 - 13:03
Irish lamb and potato stew :) something to do with the woolies after your dog has worked them lol
* Lamb or mutton, cut into chunks -- 2 pounds
* Potatoes, peeled and cut into 1/2-inch rounds -- 2 pounds
* Onions, chopped -- 2
* Water -- 3-4 cups
* Parsley, chopped -- 1/2 bunch
* Salt and pepper -- to season
Method
1. Lay one half of the potatoes in the bottom of a casserole dish or Dutch oven. Cover with half the onions. Add all of the lamb, and then layer in the rest of the onions. Top the onions with the remaining potatoes. Sprinkle with the parsley and season with salt and pepper. Pour in enough water to come about 3/4 of the way up the ingredients.
2. Set the pot over medium flame and bring to a boil. Then reduce heat to a low, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender and the potatoes have broken down and thickened the stew. Add water as needed to keep stew from becoming too thick. Adjust seasoning and serve.
Variations
* Chopped carrots, celery, turnips or parsnips are often added to a good Irish stew. Sometimes pearl barley is added to make an even more substantial and filling dish. Additional seasonings often used include thyme and rosemary.
* Use a Guinness stout in place of the water if you like.
* Cut half the potatoes into rounds (which will break down and thicken the stew) and the rest in larger chunks if you like.
* If you prefer, the stew can be brought to a boil on the stovetop, and then covered and finished in a 350ºF oven.
My favorite though I can only have a tiny bit lol
Irish soda bread
Ingredients:
* 3 cups all-purpose flour
* 1 1/2 tsp baking soda
* 1 1/2 tsp salt
* 1 1/2 cups low fat buttermilk
Preparation:
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
My breakfast I eat year round and family members that do not like regular oatmeal love this kind because of the steel cut oats and sometimes I mix old fashioned american oats with steel the combo of the two is wonderful.
Steel-cut Oatmeal (Or Irish Oatmeal)
4 cups milk (not water)
1 cup steel cut oats
salt — to taste
Reserved milk, 1- 1/2 cups
# The night before — while you’re cleaning up the dinner dishes, pour all ingredients into a saucepan.
# Cover, and put in the refrigerator so that the milk can soften the shell of the oats.
# In the morning, pull out saucepan, and heat up on stove.
# Boil for 5 minutes, stirring to prevent sticking on the bottom.
# Remove from heat, let sit for a couple of minutes.
Stir in reserved milk to prevent the crust from forming.
* Lamb or mutton, cut into chunks -- 2 pounds
* Potatoes, peeled and cut into 1/2-inch rounds -- 2 pounds
* Onions, chopped -- 2
* Water -- 3-4 cups
* Parsley, chopped -- 1/2 bunch
* Salt and pepper -- to season
Method
1. Lay one half of the potatoes in the bottom of a casserole dish or Dutch oven. Cover with half the onions. Add all of the lamb, and then layer in the rest of the onions. Top the onions with the remaining potatoes. Sprinkle with the parsley and season with salt and pepper. Pour in enough water to come about 3/4 of the way up the ingredients.
2. Set the pot over medium flame and bring to a boil. Then reduce heat to a low, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender and the potatoes have broken down and thickened the stew. Add water as needed to keep stew from becoming too thick. Adjust seasoning and serve.
Variations
* Chopped carrots, celery, turnips or parsnips are often added to a good Irish stew. Sometimes pearl barley is added to make an even more substantial and filling dish. Additional seasonings often used include thyme and rosemary.
* Use a Guinness stout in place of the water if you like.
* Cut half the potatoes into rounds (which will break down and thicken the stew) and the rest in larger chunks if you like.
* If you prefer, the stew can be brought to a boil on the stovetop, and then covered and finished in a 350ºF oven.
My favorite though I can only have a tiny bit lol
Irish soda bread
Ingredients:
* 3 cups all-purpose flour
* 1 1/2 tsp baking soda
* 1 1/2 tsp salt
* 1 1/2 cups low fat buttermilk
Preparation:
Preheat oven to 375 degrees.
In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.
Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.
My breakfast I eat year round and family members that do not like regular oatmeal love this kind because of the steel cut oats and sometimes I mix old fashioned american oats with steel the combo of the two is wonderful.
Steel-cut Oatmeal (Or Irish Oatmeal)
4 cups milk (not water)
1 cup steel cut oats
salt — to taste
Reserved milk, 1- 1/2 cups
# The night before — while you’re cleaning up the dinner dishes, pour all ingredients into a saucepan.
# Cover, and put in the refrigerator so that the milk can soften the shell of the oats.
# In the morning, pull out saucepan, and heat up on stove.
# Boil for 5 minutes, stirring to prevent sticking on the bottom.
# Remove from heat, let sit for a couple of minutes.
Stir in reserved milk to prevent the crust from forming.
by LadyFrost on 07 March 2011 - 17:03
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by beetree on 07 March 2011 - 21:03
Funny LF!
GSDNewbie,
Thanks for the recipes, I've never made a Lamb Stew and am going to try it. I love fresh herbs and I think a bit of the Guiness will definately be a nice touch.
Don't think I've ever had steel cut oats, what's special about them? My family eats the flavored Quaker Oats ones all the time.
GSDNewbie,
Thanks for the recipes, I've never made a Lamb Stew and am going to try it. I love fresh herbs and I think a bit of the Guiness will definately be a nice touch.
Don't think I've ever had steel cut oats, what's special about them? My family eats the flavored Quaker Oats ones all the time.
by clc29 on 07 March 2011 - 22:03
GSDnewbie,
Hmm, I have not tried soaking my oats in milk before. I usually have to cook them for about 45min. It looks like your way cuts some serious cooking time out. I can't wait to try your soda bread recipe.
Beetree,
Steel Cut Oats (before cooking) look almost like bird food or horse grain. The flavor is much richer and has more of an oat flavor than the Quaker Oats. They also have a firmer texture when cooked (a little like tapioca). I used to eat the quaker flavored oats until I tried these. I will never go back. Try adding dried berries and nuts to the mixture.
Tasty.
Hmm, I have not tried soaking my oats in milk before. I usually have to cook them for about 45min. It looks like your way cuts some serious cooking time out. I can't wait to try your soda bread recipe.
Beetree,
Steel Cut Oats (before cooking) look almost like bird food or horse grain. The flavor is much richer and has more of an oat flavor than the Quaker Oats. They also have a firmer texture when cooked (a little like tapioca). I used to eat the quaker flavored oats until I tried these. I will never go back. Try adding dried berries and nuts to the mixture.
Tasty.
by clc29 on 16 March 2011 - 20:03
.......It's almost here.......Don't forget to get your Corned beef out of the freezer
by Rookabadooka on 17 March 2011 - 00:03
http://www.youtube.com/watch?v=MZ35SOU9HTM
This is a good drinking song for St. Patty's Day! Have a great one all!
~Rooka
p.s. if someone knows how to make the actual song appear in this box I would appreciate it. :)
This is a good drinking song for St. Patty's Day! Have a great one all!
~Rooka
p.s. if someone knows how to make the actual song appear in this box I would appreciate it. :)
by beetree on 17 March 2011 - 00:03
Funny!
by Rookabadooka on 17 March 2011 - 00:03
Thanks Beetree :)
~Rooka
~Rooka
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