''Irish Themed Recipes''
Great Irish Recipes
With St.Patricks's Day right around the corner, it is only right and fitting to offer up a couple of Irish-themed recipes. My mother is enamored of the shepherd's pie ......Also called the Cottage Pie, when it was served in our home when I was a child growing up. I especially wanted to know what went in to that great tasting gravy she used to make that shepherd's pie. At home mother used a dry seasoning mix she had brought from the local supermarket.Today at our family restaurant we use a dry seasoning mixture also but with a twist to it. The recipe the restaurant uses has a commercially beef gravy supplemented and a good shot of guinness stout and some worcestershire sauce, which gives a rich foundation to the gravy.
Guinness Shepherd's Pie
2 1\2 pounds of ground beef 1-15oz can of diced tomatoes
1 pound of baby carrots cut in half the long way. 1 tsp dried sage
1 large onion diced 1 tsb oregano
1 12oz bottle of Guinness stout beer 1tsp dried thyme leaves
1\2 tsp fround black pepper 1 cup canned beef gravy
1 garlic clove, peeled and minced 1\2 pound frozen peas
3 pounds russet potatoes peeled, cook and mashed
Place the ground beef in a large soup pot or dutch oven, and add enough water to cover the beef by at least one inch. Bring this to a boil, reduce heat and let beef simmer,covered about 1 hour or more check halfway through to be sure the pot is not running dry of liquid if so add more water. When beef is fully cooked, put in strainer and drain off fatty water.
Return cooked beef to the pot, and crumblevery finely with a spoon or your fingers, Add the carrots,onion, tomatoes, Guinness, herbs, pepper, garlic, worcestershire sauce and gravy. Simmer over low heat until carrots are fork tender, 20 to 30 minutesstir in frezen peas and remove from heat.
Place beef and vegetable mixture in a 9 by 12 by 2 inch casserole dish cover the top of the mixture with mashed potatoes, Dot with butter and broil until the potatoes are lightly browned in spots.
Now our second recipe is a special dish that I truly love to fix and eat the flavors together are breath taking. It's our Irish pork and Red Cabbage this is a dish that I make very often for my family, and I also have my brother making it at the family restaurant he has since improvised the dish as he does for many of our specials. He seem to have succeeded because the last time he made it , It was devoured eagerlyby everyone who orderd it leaving no left overs. The bacon fat provides a rich basis for the braised cabbage. I also thought the fingerling potato medley-yukon gold, red new and peruvian blue that I found at the local supermarket provided a lovely accompaniment.
Irish Pork with Braised Cabbage
For pork tenderloin
1\2 cup of Irish whiskey 1\4 cup of brown sugar
1\2 cup of soy sauce 1\2 cup of water
1 tbs worcestershire sauce
1-to-1 1\2 pound whole pork tenderloin
For black currant sauce.....................................................................................
6 ounces black currant preserves
1 cup brandy
1 cup chicken broth
2 tsp cornstarch, mixed with 1tbs water............................................................
For braised cabbage
1\4 cup bacon fat 3\4 cup onions chopped
4 cups red cabbage, shredded 1\2 cup sugar
1\2 cup applesider vinegar salt and pepper to taste
Mix together the whiskey, brown sugar, soy sauce, water and worcestershire sauce. Place pork tenderloin in a long shallow pan. pour this marinade over the pork, marinate the pork 3 to 4 hours turning several times.
Grill or broil pork until done, 10 to 12 minutes per side. Glaze with the black current sauce. Slice and serve on a bed of braised red cabbage
To make the black current glaze stir together preserves, brandyand chicken broth in a small pot. Bring to a boil, reduceheat and simmer until liquid reduces by two-thirds. Stir together cornstarch and water add it to sauce, and stir to thicken slightly.
To make braised cabbage in a large skillet, melt bacon fat, and when hot add the chopped onions and saute until softened 3 to 5 minutes. Add the shredded red cabbage and cook stirring for another 5 minutes add sugar and toss to combine, add vinegar and salt and pepper to taste toss to combine well cook cabbage until tender and crisp about 5 to 6 minutes more . serve with small boiled new potatoes.
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