Irish Porter Cake200g Butter 200g brown sugar 250ml stout Zest of 1 orange 200g Sultanas 200g Raisins 100g Mixed peel 400g plain white flour .5 teasp bread soda 2 teasp mixed spice 100g glace cherries- optional 3 free-range eggs. 23cm round cake tin. Method Do Nos 1. and 2. the night before.- Wash and zest the orange. Melt butter and sugar and the stout in a saucepan. Add the zest and all the fruit (except the cherries,) boil for 3 minutes. Remove from the heat cover and cool.(cool quickly by placing the pot in a basin of cold water!!)
- Line the cake tin with cake tin with greaseproof paper.
- preheat the over to 180*C/Fan oven 170*C/Gas mark 4.
- Whisk the eggs. Sieve flour, soda and spice into a mixing bowl. Quarter the cherries, mix into the flour. Stir the cooled fruit mixture into the flour gradually beating in the eggs.
- Turn mixture into prepared tin, wet the top slightly, smooth with the back of a wet tablespoon, Make a slight well in the middle.
- Bake on middle shelf for 1.5 hours. Cover top with tinfoil or cardboard (good in a fan oven) after 45 minutes to protect the top from burning. In a fan oven the cake might cook too quickly so lower the heat to 160*C for the last 45 minutes.
- to test cake: put skewer or sharp-pointed knife into centre of cake, it should come out clean without sticky dough on it.
- Prick all over with a skewer, pour 4 tablespoons of stout or whiskey into the cake.
Allow to cool in cake tin. When cold, turn out. Wrap in greaseproof paper. Store in an airtight tin. Keep for one week before cutting.
This cake is quick to make and does not need too much time to mature before cutting. It will keep for 2/3 months in an airtight tin wrapped in greaseproof paper. It is often made for the Christmas season and is often served with a little butter. |
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Irish Potato Cakes. 250g. cooked boiled potatoes50g. self-raising flourSalt and Pepper75g melted MargarineOil and Margarine to fry. Method1. Peel freshly boiled or leftover potatoes.2. Mash potatoes in bowl, add flour and seasoning, mix.3. Add melted margarine, mix well.4. Turn onto floured board. Knead lightly, cut into two.5. Roll out each piece into a circle about 2 cm thick, Cut each into 4 triangles.6. Fry each cake until golden on both sidesServe hot with butter and seasoning
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Colcannon. 500 g potatoes4 small green cabbage leaves or 2 stalks of Kale.4 scallions.150 ml milk or cream75 g butterSalt and Pepper.Method 1. Wash, peel and quarter potatoes, boil in salted water for 15 mins.2. Wash and shred the cabbage or kale very finely. Add to potatoes, continue cooking for 15 mins.3. Chop scallions, simmer in milk or cream for 5 mins.4. Drain the potatoes and cabbage. Mash really well with milk and half the butter, and season.Serve, make a well in the centre and put in the remaining butter to melt.
Traditionally Colcannon was served at Halloween and eaten with a glass of fresh buttermilk. (milk remaining after the butter was made!) ________________________________
Champ.500 g boiled potatoes, (hot)2 scallions, chopped75 ml milkSalt and Pepper25 g butter.Put the milk, scallions, salt and pepper into a saucepan and simmer gently for 5 minutes.when potatoes are soft, drain and mash with the milk to form a soft but not sloppy mixture. Serve piled on a dish. Make a hollow on top, place butter in hollow and allow time to melt. Garnish with parsley |
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IRISH SODA BREADS
BROWN SODA BREAD.
Bake 40 mins @ 200*
100 g plain white flour
250 g wholemeal flour
50 g porridge oats
1 level teasp Salt
1 heaped teasp sugar
200-250 ml buttermilk
2 teasp pinhead oatmeal or flaked oats.
Method
- lightly dust with flour a flat baking tray.
- Put wholemeal, oats and sugar into bowl. Sieve in white flour, salt and bread
soda and mix well. Form a well in centre of mixture.
- Add enough milk gradually and draw in flour
gradually from sides to form a dough that is soft but not too sticky. It should form a ball.
- Put dough on lightly floured table and knead
lightly with the heel of the hand bringing the edge to the centre about 10
times. Turn upside down and place on a floured baking sheet. Flatten the top just a little.
- Cut a deep
cross through the centre of dough. Brush with a little milk and place in the oven.
- Bake for 40 mins until well risen, a good
colour. It should have a hollow
sound when tapped gently on the bottom
- Cool on a wire tray. Wrap in damp clean tea towell to cool if a softer crust is
desired.
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Brown Soda Scones
Follow Brown Soda Bread Recipe
through step 3. but devide dough in two
small circles.
- Cut each circle into 8 even sized triangles
- Bake on floured tray for 15-20 mins.
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No Buttermilk! Mix 275 ml fresh milk and acidify with 1 x
125 pot of plain yogurt
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WHITE SODA
BREAD.
Bake 40 mins @ 200*
400 g plain flour
1 lv teasp salt
1 lv teasp Bread Soda
2 rounded teasp Sugar
300 ml buttermilk
Method
- Sieve flour salt and breadsoda into a bowl
- add sugar, mix well. Form a well in centre of bowl and gradually adding milk draw
in flower from sides of bowl until it forms a soft but not sticky ball.
- Knead
lightly on flowered table bringing edges into centre 8 – 10 times with
heel of hand
- Turn smoothe base upwards on floured baking
sheet. Flatten top a little, Cut a
deep cross through the centre and brush with a little milk.
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White Soda Scones
Follow Brown Soda Bread Recipe
through step 3. but devide dough in two
small circles. 2cm thick
- Cut each circle into 8 even sized triangles
- Bake on floured tray for 15-20 mins.
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To make “SPOTTED DOG” add sultanas to dry white soda
bread or scone mixture. st
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