Irish Recipes
58 recipes found
Vegetarian Shepherd’s Pie
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)
Homemade Corned Beef
“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said. Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It’s perfectly safe, Mr. Ruhlman exhorts: “It’s not a chemical additive. Most of the nitrates we eat come in vegetables!”) Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for Irish tacos.
Whole-Wheat Buttermilk Scones With Raisins and Oatmeal
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme
These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews.
Broccoli Crown, Leek and Potato Colcannon
As a last minute deferral to the need to have a green vegetable on the menu at Thanksgiving, we often choose broccoli. Broccoli on its own can be boring, but not in this dish, where it is cooked just until bright green and soft enough to easily chop fine and mix with mashed potatoes. The broccoli remains bright and tints the mashed potatoes pale green, with pretty green specks throughout.
Dandelion or Chard Colcannon
There are two choices here for the greens. Dandelion greens are bitter and chard is not, or only slightly so. I think the potatoes taste particularly sweet against the bitter dandelion greens, but if you don’t want such a profound contrast, use chard. Make sure to remove the stringy stems from the dandelion greens (which, Jennifer McLagan writes in her book “Bitter,” is really dandelion chicory and not the wild greens that like to take over your lawn and garden). The dandelion greens will retain their tough texture even when cooked, which also contrasts nicely with the soft, comforting potatoes, but it is a good idea to chop them finely. I don’t peel the potatoes; I like to mash them skins and all. Bunches of either red or green dandelion greens will work here.
Celery Root, Red Cabbage and Potato Colcannon
Celery root, or celeriac, is an under-appreciated vegetable that always pleases. I love it shredded, in a creamy salad called celery remoulade, but I think cooking brings out the best in this vegetable. It develops some sweetness, as does the red cabbage, which also contributes texture to this comforting colcannon. The purée will take on a pinkish hue from the cabbage.
Irish Whiskey in Cocktail Form
The obvious starting point for a proper St. Patrick’s Day cocktail is Irish whiskey. But that is where it gets difficult. Ask a bartender for a classic Irish whiskey cocktail, and you’re likely to get a long, pained pause. That’s because Irish whiskey has kept its distance from the cocktail set. Like its peatier cousin, Scotch, it tends to be a curmudgeonly loner, preferring the company of just ice and a bit of water. This recipe was created in 2009 by Anthony Malone, the Dublin-born general manager and bartender at Puck Fair, as part of a challenge to create a cocktail based on the traditional Irish breakfast — eggs, bacon, black and white pudding, and toast. Malone's drink combines Bushmills with cherry liqueur and orange juice, as in the Scotch-based Blood and Sand, along with a whole egg, “for that creamy consistency.”
Leek and Mushroom Cottage Pie
Traditionally, shepherd’s pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener’s pie. Filled with a saucy, savory leek and mushroom stew, it’s a pie that will please vegetarians and carnivores alike.
Skillet Irish Soda Bread Served With Cheddar and Apples
Authentic Irish soda bread contains no raisins, butter or eggs. This American version is made with buttermilk, butter, eggs, raisins and sugar. It’s baked in a heavy iron skillet so that the top and bottom crusts become crunchy and browned while the center stays tender and pale, studded with treacly bits of raisins.
Brown Soda Bread With Oats
For years I’ve been trying to make a moist soda bread loaf like the kind I love to eat when I’m in Ireland. Finally I’ve achieved it with this recipe, which is adapted from Bon Appétit’s recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.
Brown Soda Bread Loaf With Caraway Seeds and Rye
Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.
Whole Wheat Soda Bread With Raisins (Spotted Dog)
Traditional spotted dog is made with white flour and does not always include an egg. I’ve always preferred brown soda bread made with a mix of whole-wheat and white flour, with more whole wheat than white. For this version, rather than traditional currants or sultanas I used a delicious mix of large golden, flame and jumbo raisins. As always with soda bread, the trick to success is to handle it as little as possible.
Whole Wheat Irish Soda Bread With Bulgur
If you have ever been to Ireland you have tasted soda bread, a moist, easy to make bread that is rich and nutty tasting when made with whole wheat flour. It is a very quick and easy bread to make as long as you are willing to get your hands sticky. When you pull the bread from the oven wrap it loosely in a kitchen towel and allow to cool. This softens the crust and makes it easier to cut.
Irish Oatmeal Brulee With Dried Fruit And Maple Cream
Irish Coffee and Chocolate Sorbet
This recipe came to The Times in 1996 as part of a St. Patrick’s Day menu from James O’Shea, a restaurateur in Connecticut. It’s 20 minutes of prep time for an Irish-tinged treat any day of the year. To serve it after dinner, you’ll want to make sure the sorbet is in the freezer in the morning. Serve it in a tulip glass with plenty of whipped cream, and Mr. O’Shea likes Jameson’s for the whisky. Sláinte!
Seared Salmon With Mashed Vegetables and Seaweed
Colcannon With Crispy Leeks
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren’t traditional: Usually, the alliums are stewed more slowly in butter, if they’re used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Connemara Lamb Stew
Irish Whisky Pots de Creme
Sea Trout Tartar With Avocado and Herbs
Carrot, Parsnip and Potato Colcannon
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year’s mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Spring Lamb With Baby Greens
Colcannon With Roasted Squash and Apple
This is the sweetest of the colcannons I experimented with this week. The apple is the secret ingredient. I roasted the squash with the apple, but pulled the apple out before the squash because it roasts more quickly at 425 degrees.