![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Day 10 - Recipes for St. Patrick's Day
Here are my recipes. The stew one is new but it's much like I make it. I might try corned beef and cabbage this year.
White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
Method:
1. Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
2. In a large bowl sieve and combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
4. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
5. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). 6. 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.
~~~~~
Cottage Pie
This is a variation of Shepherd's Pie
~
This easy casserole is made with leftover roast beef and mashed potatoes. If you don't have leftover mashed potatoes, make your favorite mashed potatoes, using about 1 1/2 to 2 pounds of potatoes.
Ingredients:
•3 cups minced or finely diced leftover roast beef
•2 tablespoons olive oil
•1 cup finely chopped onion
•1 tablespoon butter
•3 tablespoons flour
•1 1/2 cups beef broth
•1 teaspoon Worcestershire sauce
•1 cup frozen peas and carrots
•Salt and pepper, to taste
•3 to 4 cups leftover or fresh mashed potatoes, prepared with milk, butter, salt, and pepper
•3 tablespoons sour cream, optional
•1 cup finely shredded Cheddar cheese
•Sweet Hungarian paprika
Preparation:
Lightly grease a 2-quart baking dish. Heat oven to 350°.
In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned. Add beef and butter and sauté for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, and peas and carrots. Add salt and pepper to taste. Spoon into the prepared baking dish. If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened. Stir sour cream and cheese into the potatoes. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
Serves 4.
~~~~~
Irish Beef Stew
Prep Time: 30 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 30 Minutes
Servings: 8
INGREDIENTS:
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 and 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle
Irish stout beer (e.g. Guinness ®)
1 tablespoon cold water
1 tablespoon cornstarch
DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
Method:
1. Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
2. In a large bowl sieve and combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
4. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
5. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). 6. 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.
~~~~~
Cottage Pie
This is a variation of Shepherd's Pie
~
This easy casserole is made with leftover roast beef and mashed potatoes. If you don't have leftover mashed potatoes, make your favorite mashed potatoes, using about 1 1/2 to 2 pounds of potatoes.
Ingredients:
•3 cups minced or finely diced leftover roast beef
•2 tablespoons olive oil
•1 cup finely chopped onion
•1 tablespoon butter
•3 tablespoons flour
•1 1/2 cups beef broth
•1 teaspoon Worcestershire sauce
•1 cup frozen peas and carrots
•Salt and pepper, to taste
•3 to 4 cups leftover or fresh mashed potatoes, prepared with milk, butter, salt, and pepper
•3 tablespoons sour cream, optional
•1 cup finely shredded Cheddar cheese
•Sweet Hungarian paprika
Preparation:
Lightly grease a 2-quart baking dish. Heat oven to 350°.
In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned. Add beef and butter and sauté for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, and peas and carrots. Add salt and pepper to taste. Spoon into the prepared baking dish. If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened. Stir sour cream and cheese into the potatoes. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
Serves 4.
~~~~~
Irish Beef Stew
Prep Time: 30 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 30 Minutes
Servings: 8
INGREDIENTS:
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 and 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle
Irish stout beer (e.g. Guinness ®)
1 tablespoon cold water
1 tablespoon cornstarch
DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.