Traditionally, Irish Cuisine was far from elaborate.  Most dishes are simple and uncomplicated, based on the superb quality of the fresh ingredients that allow the true flavor of a dish to be appreciated.

Leek and Barley Soup

At my cousins farm in Southern Ireland we would constantly have fresh leeks from the kitchen garden.  Leeks look like an oversized green onion but with an amazingly sweet flavor.  Once cooked with onions and barley and finished with Irish Cheddar you will enjoy a mild, tasty soup that warms you through and through.

Irish Soda Bread

Even though I grew up in London, England my mother would make this bread all the time instead of buying the white cotton wool.  Fresh from the oven, oozing with butter it makes the perfect accompaniment to the soup.

Chicken with herb stuffing

A  ‘roast’ for Sunday Lunch was expected.  The men would be up early for milking and Sunday Mass, followed by a hearty lunch.  Then, depending on the time of the year, the guns and the dogs would be off for an afternoon of shooting.  Other times they would be off for a game of hurling.  Thankfully my cousins would ‘dress’ the rabbits and duck they shot.

Boneless breasts of chicken with a herb and bacon stuffing in a creamy sauce with baby portabella mushrooms (closest to the fresh mushrooms we used to pick in the river field each day), enhanced with some sherry and nutmeg. Served with creamy potatoes and fresh vegetables.

Irish Whiskey Tipsy Cake

A rich golden cake flavored with coffee, baked in a bundt pan and saturated while still warm in a coffee and Irish Whiskey syrup.  Served with whipped cream, lightly flavored with more whiskey or Baileys Irish Cream.