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Aunt Betty's Mustard-Glazed Corned Beef
6 pound corned beef brisket
1 medium onion halved
1 celery stock, cut up
1 large carrot, cut up
2 garlic cloves, halved
½ teaspoon peppercorns
2/3 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons ketchup
About four hours before serving, in an 8-quart saucepan over high heat with enough water to cover meat, bring first six ingredients to a boil. Lower heat. Cover and simmer three hours or until meat is tender. Preheat oven to 350 F. Cut meat into slices. Arrange meat in overlapping slices on an ovenproof platter. In a bowl, mix brown sugar, mustard and ketchup. Spread over top and between slices of meat. Bake 20 minutes or until glaze is browned. Serve with baby carrots, sauteed cabbage and mashed potatoes.
Source: Betty Keleghan-Keith, Berwick, Nova Scotia, Canada
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| Roast Stuffed Loin of Pork with Crackling & Bramley Apple Sauce
5 lbs. loin of pork with the skin still on
Fresh Herb Stuffing
12 ozs butter
3 ozs chopped onion
12 cups approx. soft white breadcrumbs
2 tablespoons chopped herbs (parsley, thyme, chives, marjoram, savory, perhaps very little sage or rosemary)
Salt and freshly ground pepper
Gravy
1 pint (600ml/22 cups) home-made chicken stock
Roux (optional)
Bramley Apple Sauce
1 lb (450g) cooking apples, e.g. Bramley Seedling or Grenadier
2 tablespoons water
2 ozs (55g/scant 3 cup) sugar, depending on how tart the apples are
For really good crackling score the skin at 3 inch (5mm) intervals running with the grain - let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later). Then make the stuffing: sweat the onions gently in the butter for 5 or 6 minutes. When they are soft, stir in the crumbs and freshly chopped herbs and a little salt and pepper to taste, cool.
Preheat the oven to 190C/375F. Put the joint skin side down on the work top sprinkle with salt and freshly ground pepper, spread the stuffing over the meat, roll up tightly and tie with cotton string, season the rind with salt. Roast on a rack, allowing 25-28 minutes lb (450g). Baste every now and then.
Just before the end of cooking time remove the pork to another roasting tin, replace in the oven and turn up the temperature to very hot 230C/450F, to get crisp crackling. When the joint is cooked the juices should run clear - one doesn't eat pink pork, put the pork onto a hot carving dish and allow to rest in a very cool oven while you make the gravy in the original roasting tin.
To make the gravy, de-grease the roasting pan, add the chicken stock and de-glaze the pan. Bring to the boil. Season and thicken with a little roux, if desired. Freshly chopped herbs may be added to the gravy. Serve with crispy, roast potatoes and Bramley Apple Sauce.
Bramley Apple Sauce
The trick with Apple Sauce is to cook it covered on a low heat with very little water.
Peel, quarter and core the apples. Cut the pieces into two and put in a stainless steel or cast iron saucepan with sugar and water. Cover and put over a low heat. As soon as the apple has broken down, beat into a puree, stir and taste for sweetness. Serve warm. Note: Apple Sauce freezes perfectly, so make more than you need and freeze in tiny, plastic cartons. It is also a good way to use up windfalls. | |
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| Salmon Cakes
1/2 cup white wine
1/2 cup fish stock
1/2 cup water
2 shallots, minced
2-3 celery leaves
Sprig of fresh parsley
1 pound salmon, boned
1 pound potatoes, peeled and cut into 2-inch pieces
1/4 cup milk
1 teaspoon dried tarragon
1 tablespoon dried parsley
1 teaspoon lemon pepper
1/4 teaspoon salt
1 egg, beaten
Flour, for dredging
Egg wash
1/2 cup plain breadcrumbs, for dredging
Vegetable oil, for frying
Fresh parsley and lemon slices, for garnish
Try these salmon cakes with green mayonnaise sauce. In a skillet over medium heat, combine the wine, stock, water, shallots celery leaves, and parsley. When liquid begins to boil, lay the salmon in, skin side down, cover, reduce heat, and poach until fish flakes when tested with a fork, about 10 minutes. Remove from heat and let fish cool in the poaching liquid for 15 minutes. With two slotted spoons or spatulas, gently lift the salmon from the liquid to a plate. Remove the skin and flake the fish. Meanwhile, cook the potatoes in boiling salted until tender, 12 to15 minutes. Drain and mash.
In a medium sized bowl, combine the flaked salmon and mashed potatoes. Add the milk, tarragon, parsley, lemon pepper, and salt and mix well. Add the egg and mix again. Chill for 10 minutes before shaping into cakes.
Shape the mixture into 8 to10 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then breadcrumbs. In a large fry pan over medium heat, heat the oil. When hot, add cakes and cook in batches, 3 to 5 minutes on each side, until browned. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°F oven until ready to serve. Green Mayonnaise Sauce
1/2 cup cooked spinach, drained and finely chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/2 teaspoon dried tarragon
1/2 teaspoon basil
2 cups mayonnaise
Place all ingredients, except mayonnaise, in a blender jar and process until smooth. Stir into mayonnaise and whisk until smooth. Makes 2 1/2 cups. | |
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| Sausage and Bacon Hot Pie
1lb Shannon Traditional Irish Bacon (Regular or Premium)
1 lb Shannon Traditional Sausages (Bangers)
Salt and pepper to taste
5 large peeled potatoes
1 oz oil
2pts water
Pinch of thyme
1 small sliced onion
Chopped parsley
1 bay leaf
Heat oil in pan, brown sausages and lightly saute bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley. Serves 6 to 8 | |
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| Sausage and Mushroom Pie
1lb Shannon Traditional Sausages (Bangers)
2 oz butter
2 onions sliced
1/2 lb small button mushrooms
11/2 oz plain flour
1/2 pt milk
1/2 pt chicken stock
Salt and pepper to taste
1/2 lb puff pastry
1 egg beaten or a little milk
Pre-heat the oven to hot, 200 C, putting in the sausages on a roasting tin to cook. Remove in about 20 minutes and leave to cool. Soften the onions in the melted butter over a low heat. Add the mushrooms and stir for 1 or 2 minutes. Sieve the flour over the mushrooms and cook for 1 minute. Add the stock and milk gradually, stirring continuously. Bring to boil and simmer for 3 minutes. Season to taste, and leave to cool. Roll out the pastry thinly on a floured board, and line a deep pie dish. Put the sausages into the dish, pour the sauce over them and cover with the remaining pastry. Press the edges well together. Brush over with remaining egg or milk. Make one or two small holes in the pastry lid with a skewer. Bake in the pre- heated oven for about 40 minutes, and serve hot. Serves 4 to 6 | |
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Shepherd's Pub Pie Recipe 3 large all-purpose potatoes (about 1 1/2 pounds), peeled and cut into pieces
2 garlic cloves, peeled
2 T. butter
1/2 C. warm milk or half-and-half cream
salt and pepper to taste
2 T. finely chopped parsley
1 1/2 lbs. lamb shoulder, coarsely chopped or lean ground lamb
1 medium onion, chopped
3/4 C. diced carrots
1/2 C. diced celery
2 T. flour
1 t. dried thyme
1 t. dried crushed rosemary
1/2 t. salt
1/4 t. pepper
pinch of ground nutmeg
1 C. beef broth
In large saucepan, place potatoes and garlic; cover with water. Bring to boil and cook, covered, for 20 minutes or until potatoes are tender. Drain potatoes and place in bowl. Add butter and milk or cream; mash until light and fluffy. Adjust seasonings with salt and pepper. Stir in parsley. Cover and set aside.
In skillet over medium-high heat, saute lamb, onion, carrot and celery until meat is no longer pink. Drain off fat. Stir in flour, thyme, rosemary, salt, pepper and nutmeg. Cook, stirring, 2 minutes. Stir in broth; reduce heat to low and simmer for 3 minutes.
Preheat oven to 375°F.
Spoon meat filling into 9-inch deep-dish pie plate, 10-inch pie plate or shallow casserole. Spread potatoes over meat. Swirl top of potatoes with tines of fork to add peaks. Bake 35 to 40 minutes. Makes 4 to 6 servings. |
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Spiced Corned Beef
1 3 pound corned beef brisket 3- to 4-pounds
2 medium oranges sliced
1 large onion quartered
2 stalks celery cut up
2 cloves garlic quartered
2 teaspoons dill seed
1 teaspoon dried rosemary crushed
6 whole cloves
1 3 inch stick cinnamon broken
6 medium carrots quartered
4 medium potatoes quartered
1 small cabbage cut into 8 wedges
1 liter tbsp. corn syrup
1 tablespoon butter optional (1-2)
Trim fat from brisket. Discard spices from brisket package. Place brisket in a 6- to -quart kettle or pot; add enough water to cover. Add oranges, onion, celery, and seasonings. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or until almost tender. Remove oranges, celery, and cinnamon with slotted spoon; discard. Add carrots and potatoes to kettle. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add cabbage; cover and cook for 15 to 20 minutes or until tender. Remove brisket, carrots, potatoes, and cabbage to serving platter. Brush brisket with corn syrup. Dot potatoes with butter before serving, if desired. Makes 8 servings. |
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Spicy Cider Corned Beef
3 medium onions, sliced
1 small head cabbage, cut into wedges
4 pounds corned beef brisket
1/4 cup packed brown sugar
1 cup apple cider
2 teaspoons grated orange peel
2 teaspoons mustard
6 whole cloves
1 jar spiced apple rings
Place onions and cabbage in crock pot. Trim fat from brisket, place meat atop vegetables. Stir together cider, brown sugar, orange peel, mustard and cloves, pour over meat. Cover, cook on low-heat setting for 8-10 hours. Garnish platter with apple rings. Pass mustard, if desired. |
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St. Patrick's Day Casserole
1 pound medium-wide noodles
3 tablespoons Colavita extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and chopped
½ small green pepper, seeded and chopped
1 large cooked potato, cold, diced
1 pound cooked lean corned beef, coarsely chopped
Freshly ground black pepper to taste
2 teaspoons Worcestershire sauce
2 dashes hot pepper sauce
½ cup chopped parsley
Cook the pasta. In a large skillet, sauté the onion, green pepper, and potato in the olive oil and butter. Add the corned beef, and when crisp, add the pepper, Worcestershire sauce, hot sauce, and chopped parsley. Toss with the noodles and serve. Serves 4-6 |
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Conan O'Brien's St. Patrick's Day Stew
2 C. carrot pieces, peeled
2 C. onion, thinly sliced
2 C. parsnip pieces, peeled
4 medium potatoes, peeled and sliced (1/4 inch - 1/3 cm)
Salt to taste
Freshly ground pepper to taste
1 1/2 tsp. dried thyme
2 lb. boneless lamb stew meat
12 oz. beef broth
4 C. cold water
3 T. flour
Fresh parsley, chopped
Preheat oven to 350°F.
In a heavy Dutch oven spread half the vegetables seasoned with salt, pepper and half of the thyme. Place the meat on top, then add remaining vegetables. Season again with salt and pepper and remaining thyme. Add enough broth and water to barely cover the top layer of vegetables. Cover and cook for 2 1/2 hours until the meat and potatoes are tender. Remove meat and vegetables from the Dutch oven and keep warm.
In a small bowl, blend flour with enough water to make a paste. Stir mixture into the hot broth in pot. Bring to a boil on stove-top burner. Season with salt and pepper. Place the stew in large bowls, add sauce and garnish with parsley. YIELD: 6 Servings
Per serving: 380 calories, 38 g protein, 9 g fat, 35 g carbohydrate |
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Steak and Kidney Pie with Guinness
FILLING
2 lb Chuck Steak; trimmed, in -1.2 inch pieces
12 oz Ox Kidney; Cored and Chopped
1/4 pt Guinness
4 tb Beef Dripping or Lard
2 md Onions; Sliced
3 tb Flour; Liberally Seasoned
2 lg Mushrooms; Sliced
3/4 pt Beef Stock or water
1 Bay Leaf
4 Thyme; Sprigs
PASTRY
8 oz Self-raising Flour
4 oz Shredded Suet or Lard
Salt and Pepper
1 Egg yolk; mixed with a -splash of milk
Place the steak and kidney in a bowl with the guinness and herbs. Cover and leave for at least 4 hours, preferably overnight. Drain the meat, reserving the marinade. Toss the meat in the seasoned flour. Heat 1 tsp of the dripping or lard in a large, heavy pan and gently fry the onions for five minutes. Remove the onions to a plate, add more of the dripping to the pan and fry the floured meat in batches until it's browned on all sides. Return the onions and the rest of the meat and any remaining flour to the pan. Stir thoroughly, then add the mushrooms, marinade, herbs and stock or water. Bring slowly to a simmer, stirring as the sauce thickens, then cover the pan and cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with salt and pepper and remove the herbs. Transfer to a deep pie dish,place a pie funnel in the middle and leave to cool.
To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet or add the lard, season with salt and pepper and mix lightly with your hands. Sprinkle in 2 tb of cold water, adding more as you mix with a knife. As it begins to clump together, use your hands to work it into a smooth, elastic dough. Leave to rest for five minutes, then roll out the pastry slightly thicker than normal. Cut a one-inch strip and lay it around the inside edge of the pie dish. Dampen it with water, then put the pastry lid in place. Trim and crimp the edge, knocking it back with the flat blade of a knife so that the actual edge looks as deep as possible. Make a small steam hole in the center and cut some leaves from the pastry trimmings to decorate the top. Paint the pie lid with glaze. Bake in a pre-heated oven to 200C/400F/Gas Mark 6 for 15 minutes. Lower the heat to 180C/350F/Gas mark 4 and cook for 30 minutes until the pastry is golden brown. |
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Stuffed Paupiettes of Sole with Chive Sauce
1 ounce crabmeat
Pinch of freshly grated ginger
1 tablespoon butter
1 1/2 tablespoons lemon juice
6 ounces oak smoked Irish salmon
1/4 cup cream
Pinch cayenne pepper
Salt and pepper, to taste
12 fillets of sole
1/2 cup water
1/2 cup dry white wine
Fresh chervil sprigs, for garnish
A more elegant stuffing for fish, as in this delicate sole, is achieved with a combination of crabmeat and smoked salmon.
Preheat oven to 350°F. In a small skillet over medium heat, melt the butter and gently stir in the crabmeat and ginger to warm, about 3 minutes. Stir in half the lemon juice and set aside to cool. In a food processor or blender, combine the smoked salmon, remaining lemon juice, cayenne pepper, and cream and process until smooth.
Trim the sole and season with salt and pepper. Spread each fillet with one tablespoon of the salmon mixture and top with a spoonful of crabmeat. Carefull roll the fillets and brush with a little lemon juice. Place fillets in a shallow ovenproof dish with the water and wine, cover and poach in the oven for 8 to 10 minutes.
Chive Sauce 1/4 cup dry white wine
1 teaspoon wine vinegar
1/4 cup fish stock
2 tablespoons unsalted butter, diced
4 tablespoons chopped fresh chives
While the fish is cooking, prepare the chive sauce. In a saucepan over medium high heat, combine the wine, vinegar, and fish stock and cook until reduced by half. Add cream and reduce further, 3 to 5 minutes. Whisk in butter until it melts completely. Stir in chives. Keep warm over a bowl of hot water.
To serve, spoon chive sauce onto 4 plates and arrange 3 paupiettes on each. Garnish with a sprig of fresh chervil. Serve with a fresh green vegetable.
Serves 4. |
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| Sweet Sauce Corned Beef
4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce
Preheat oven to 350 degrees F (175 degrees C). Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid. In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef. Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings. Slice corned beef across grain and serve. | |
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Trimlestown Roast Sirloin
3 pounds sirloin beef roast
2 fluid ounces Irish whiskey
10 fluid ounces red wine
2 ounces flour -- by weight
Salt and freshly ground pepper
Preheat oven to 180C/350F. Wipe meat, season and place in a roasting pan.
Place pan in oven and cook for one hour.
Add the whiskey and wine to the pan. Cook for a further hour, basting once
more.
Remove the roast from the pan, place on a serving dish and keep warm.
Pour off excess fat from the meat juices, adding water to bring to about 15 oz.
Beat the butter into the flour to form a smooth paste. Add a
little of the juices to this and mix well, then pour onto juices, mixing again, and bring to the boil. Simmer gently for 2-3 minutes to cook flour. Correct the seasoning.
If the sauce is too thick, add a little more water.
Serve separately in a gravy boat. |
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Weight Watchers Corned Beef with Cabbage and Boiled Vegetables
1 ¼ pounds corned beef, trimmed of all visible fat
1 small head green cabbage, cored and cut into 6 wedges
18 baby carrots
6 small purple-top turnips, peeled and halved
1 cup pearl onions or small pickling onions
6 small red potatoes, scrubbed and left whole Bring the corned beef and enough water to cover to a boil in a large saucepan or Dutch oven. Reduce the heat and simmer, partially covered, until almost tender, about 1 hours. Add the cabbage, carrots, turnips, onions and potatoes to the pan; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables and corned beef are fork tender, about 45 minutes. Transfer the corned beef to a platter and carve into slices. Lift the vegetables from the broth with a slotted spoon and serve with the corned beef. Serves six.
Nutritional content per serving: 320 calories; 12 grams fat; 60 milligrams cholesterol; 790 milligrams sodium; 7 grams fiber; 16 grams protein. |
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| When Irish Eyes Are Smiling Stew
2 tblsp butter
2 pounds lamb stew meat, trimmed of fat and cut into 1" chunks
1 tsp salt
1/2 tsp freshly ground black pepper
1 envelope Lipton Golden Onion Soup Mix
1 can Campbell's Condensed French Onion Soup
1 cup water
6 ounces pearl onions (about 12, peeled)
1 pound small new potatoes, scrubbed
2 cups baby carrots
1 cup frozen petite peas, defrosted
Melt the butter in a 5 quart Dutch oven over medium-high heat, season the lamb with the salt and pepper, and brown the meat on all sides.
Stir in the soup mix, condensed soup, water, onions, potatoes, and carrots, cover the pan, reduce the heat to low, and simmer the stew for 2 hours, stirring occasionally.
At the end of 2 hours, add the peas to the stew and cook it for another 10 minutes. Skim off any fat from the sauce and serve immediately. |
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