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.
and Barley Soup
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.
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.
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.
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.
Whiskey Tipsy Cake
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.