Irish food is famously known for its taste, quality and warmth. Good food can lead to a happy heart and traditional Irish food will definitely leave you feeling more than satisfied. We’ve done a little bit of research and compiled 6 great recipes that are certain to put a smile on your face and allow you to show off your impressive cooking skills. Bring a taste of Ireland straight in to your own kitchen and feast on some of the best dishes to come out of the Emerald Isle.
1. Traditional Irish Scones, Mary Burn’s Butterific Irish Scones
- 1 3/4 cups (about 8 ounces) all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling over tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
- Cut into pieces
- 1/3 cup raisins
- 1/2 cup whole milk
- 1 large egg, plus additional beaten egg for brushing over tops
- Preheat oven to 425° F. While the oven is heating you may begin by sifting together flour, 1/4 cup sugar, baking powder and salt into large bowl.
- Using your fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs and then add the raisins.
- Whisk together milk and 1 egg
- Make a well in the flour mixture; pour in milk mixture. Using a fork, stir just until soft, moist dough is formed. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough. (Do not over-knead)
- Pat dough to 1 1/2-inch thickness.
- Using well-floured 2 1/2-inch biscuit cutters or the bottom of a glass, cut out about 6 rounds.
- Place rounds on lightly-buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar.
- Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan halfway through baking for more even browning
Serve warm with Kerrygold™ Irish Butter and jam. Makes roughly 6 servings.
This is a great and tasty way top reuse leftover mash potatoes!
- 15.8 oz cooked potatoes
- .88 oz butter (melted)
- 1/4 cup flour
- 1 teaspoon salt
- 1.4 oz butter (for frying)
- 3 Spring onion’s
- Mash the potatoes until smooth.
- Add the melted butter and stir in the flour, salt and pepper and chopped up spring onions.
- Turn the mixture onto a floured surface and press it out with your hands until it is a circle about 1cm/half inch thick.
- Using a pastry cutter (I couldn’t find one, and had to use the rim of a glass) cut the mixture into rounds, about 7.5cm/3inches in diameter.
- Melt the butter in a large saucepan over a moderate heat and, when the foam subsides, fry the potato cakes for about 3 minutes on each side, or until they are golden.
- Lift them out with a spatula and drain on kitchen paper.
- Pile them up on a warm serving plate – they won’t last long!
- 3 ½ cups all-purpose flour
- 2 tablespoons caraway seeds (optional)
- 1 teaspoon of baking soda
- 1 teaspoon of sea salt
- 1 ½ cups of buttermilk (or milk substitute)
- Preheat the oven to 425 degrees Fahrenheit.
- Mix flour, caraway seeds, baking soda and salt in to one mixing bowl.
- Add buttermilk and stir until large moist clumps form.
- Gather dough in to a ball and knead until dough becomes smooth and holds together.
- Roll in to a large bowl and lightly flour the outside. Place dough ball on a non-stick baking sheet and shape in to 6-inch diameter by 2-inch small mound.
- Cut a 1-inch deep X across the top, extending towards the edges.
- Bake for approximately 35 minutes until bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from baking sheet and allow to cool completely.
- Slice in to 8 wedges and serve alongside and Irish meal with butter.
- 1½kg loin of bacon
- 1 carrot
- 2 celery sticks
- 2 leeks
- 1 teasp. Peppercorns
- 1kg cabbage, finely sliced
- 1 tablesp. butter
- 1 tablesp. Mustard
- 1 tablesp. oven-dried breadcrumbs
- ½ tablesp. brown sugar
- Knob of butter
- 50g butter
- 25g flour
- 1 tablesp. Mustard
- 250ml mixture cooking liquid and cream
- Place the joint in a large saucepan.
- Add chopped vegetables and peppercorns.
- Cover with cold water.
- Bring to the boil, then simmer gently for approximately 20 minutes per ½ kg.
- Set oven to gas mark 6, 200ºC (400ºF).
- Remove the joint from the saucepan.
- Reserve liquid.
- Remove the rind and score the fat.
- Place the joint on a roasting dish.
- Spread with mustard and bread crumbs, sugar and a knob of butter.
- Place in the oven for 15-20 minutes.
To make the sauce:
- Melt the butter, add the flour and mustard.
- Cook for a minute or two.
- Whisk in the cooking liquid and cream.
- Bring to the boil. Reduce the heat and simmer for 3-4 minutes.
- Taste for seasoning.
- The sauce should have the consistency of thin cream.
- Keep warm.
To cook the cabbage:
- Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid.
- Bring to the boil.
- Reduce to a simmer and cook for 2-3 minutes.
- Drain well and toss in butter.
- Season to taste.
- Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.
For the crust:
- 2 cups Oreo cookie crumbs (use whole cookies with filling)
- 5 tablespoons unsalted butter, melted
For cheesecake filling:
- 3 (8 oz.) packages cream cheese-softened
- 1⅓ cups sugar
- ¼ cup corn-starch
- 3 eggs
- 1 ½ tsp. vanilla extract
- ½ cup Bailey’s Irish cream
For Chocolate ganache:
- 1¼ cup heavy cream
- 12 oz. semi-sweet baking chocolate-chopped
- Preheat oven to 350 degrees.
- Mix together Oreo crumbs and melted butter, press the mixture into 9” spring form pan and bake for 8-10 minutes, set aside to cool.
- Once the crust is cooled, wrap pan with two layers of aluminium foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process!!!!
- With electric mixer, mix cream cheese and sugar on medium speed until smooth.
- Add corn-starch and continue to mix until fully incorporated, decrease the speed to low and add eggs one at a time, then add vanilla extract and Baileys.
- Pour batter into prepared pan and place in a roasting pan, fill roasting pan about a quarter of the way with hot water and bake at 350 degrees for 55-65 minutes, rotating once halfway through (until the cheesecake is set around the edges and slightly loose in the center)
- Remove spring form pan from the water bath and set on a cooling rack to cool, then remove aluminium foil and refrigerate (at least 5 hour or overnight). When it’s completely cooled run a thin knife around the edge and take of the ring of spring form pan.
- Over double boiler melt chopped chocolate until completely smooth and has no lumps, then stir in heavy whipping cream(from the fridge). It should be very thick and creamy so you could spread it on top the cake but also on sides without dripping. Use just ⅔ of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache but this time it should be smooth (but not too thin) so you can pour it over the cake to make the smooth and shiny surface.
- To keep the shine of the ganache let it cool at room temperature then store the cake in the fridge.
6. Traditional Irish Cottage Pie
This is an Irish Store original recipe and is brought to you to fill your belly’s with warmth and comfort.
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 sticks of celery, finely chopped
- 500g of potatoes, peeled
- 4 tablespoons of milk
- 25g of butter
- 600g of minced beef
- 100ml of beef stock
- 2 garlic cloves, crushed
- 2 tablespoons of fresh parsley
- Salt and pepper
- Grated cheese
- Heat the oil in a frying pan and add the onion, celery, carrots and garlic over a low heat for 5 minutes until soft.
- Add the minced beef and cook until brown.
- Stir the stock and gently simmer for 15 minutes, stirring occasionally. Season to taste.
- Meanwhile cover the potatoes with water in a pot, bring to the boil and allow to simmer for 15 minutes until tender.
- Drain and mash the potatoes, adding in the milk, butter, parsley, salt and pepper.
- Transfer the meat in to an oven proof dish. Spoon the mash potatoes over the meat to cover it and sprinkle with cheese.
- Cook in the oven for about 15- 20 minutes until golden brown and piping hot.
We hope you enjoy these ingredients and please feel free to leave a comment if you’d like us to post any more! Also if you love Irish food and want to have some authentic Irish food sent directly to your door then please check out our amazing food hampers here at theirishstore.com.