March 2010
Freedom
Appreciate
it - Cherish it - Protect it
Dublin Lawyer
This dish is delicious and traditional - a happy combination - though
its expensive ingredients make it a rare treat rather than an everyday
affair. For the best flavor the fish has to be freshly killed just
before cooking. Plunge a sharp knife into the cross on the back of the head. Slice in
half lengthwise and crack open the claws. Remove all the flesh and cut
into large chunks. Keep both halves of the shell for serving. 
1 live lobster, about 2 lb
1/2 cup butter
1/2 cup Irish whiskey
1/2 cup whipping cream
salt and pepper
(serves two)
Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn. Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season.
Serve in the half shells with plainly boiled fine beans.
From the Appletree Press title: A Little Irish Cookbook.
Irish Coffee
1/4 cup hot, strong, black coffee
1-2 tsp sugar
1 large measure Irish whiskey
1-2 tbsp double cream
Fill a stemmed whiskey glass with hot water then throw out, refilling it with boiling water. Throw this out, fill the
glass somewhat more than half full with coffee and add sugar to taste.
Stir to dissolve, then add the whiskey. Pour the cream over the back of
a spoon to float on top.
Drink the hot liquid through the cool cream. If double cream is not available use lightly-whipped single (whipping) cream.
Hot Whiskey, also known as 'hot Irish' or just 'punch', is a favourite winter drink in Irish pubs.
boiling water
1-2 tsp sugar
1 large measure Irish whiskey
slice of lemon
2 or 3 whole cloves
Heat a stemmed whiskey glass as above. Pour in fresh boiling water to more than half full, dissolve sugar to taste, add the whiskey, a slice of lemon and the cloves. Serve at once.
From the Appletree Press title: A Little Irish Cookbook.
Pancakes
These are also known as Scotch Pancakes, especially in the north. They must be cooked as soon as possible after mixing, as the acid in thebuttermilk starts to react with the baking soda at once. For that reason the griddle or pan should be heated before combining the ingredients.
8 oz/ 250g/ 2 cups plain flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
1 large egg
1/2 pt/ 250ml/ 1 cup buttermilk
Sift the dry ingredients into a bowl. Make a well in the middle with a wooden spoon and add the egg. Break the yolk and pour in the buttermilk, mixing quickly to a thick batter. Do not beat, as this would develop the gluten in the flour and prevent the pancakes from rising. Fry in large dollops on a lightly-greased, hot griddle or heavy frying-pan. Drop scones are best served hot for tea, thickly spread with melting butter and syrup or jam.
Here is an easy way to make thin pancakes:
4 oz/ 125g/ 1 cup plain flour
pinch of salt
2 eggs
1/2 pt/ 250ml/ 1 cup milk
1 tbsp melted butter
Put all the ingredients in a blender and blend for about 30 seconds. The batter should then be allowed to stand for 30 minutes in a cool place. Heat a small pan over a medium heat. Grease with a little butter and wipe out with kitchen paper. Fry about 2 tbsp of batter at a time, swirling to cover the base of the pan. Keep them thin and there will be no need to turn. Serve rolled up with sugar.
From the Appletree Press title: A Little Irish Cookbook.
Rhubarb Fool
A fruit fool is a simple and delicious dessert, rich and creamy - but not overly so.
6-8 plump sticks of rhubarb
4oz/ 25g/ 1/2cup sugar
small knob of butter
250ml/ 1/2pt/ 1 cup whipping cream
serves 4 
Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady finger or Boudoir biscuits.
Apple or gooseberry fool is made in exactly the same way,
except that in the case of gooseberries the purée should be sieved to
remove pips. It may be necessary to adjust sugar to taste.
From the Appletree Press title: A Little Irish Cookbook.
Dublin Coddle
This is a very popular dish, especially in Dublin, and has been so for
many years. It is nourishing, tasty, economical and warming - what more
could you ask? Although it is best made with a good stock - water in
which a ham has been boiled, or even a ham bone - a light stock cube
will substitute.
1lb/ 500g best sausages
8oz/ 250g streaky bacon
1/2pt/ 300ml/ 1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper
(serves four)
Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in
a medium saucepan which has a well-fitting lid, add the sausages and
the bacon and simmer for about 5 minutes. Remove the sausages and bacon
and save the liquid. Cut each sausage into four or five pieces. Peel
the potatoes and cut into thick slices. Skin the onions and slice them.
Assemble a layer of potatoes in the saucepan, followed by a layer of
onions and then half the sausages and bacon. Repeat the process once
more and then finish off with a layer of potatoes. Pour the reserved
stock over and season lightly to taste. Cover and simmer gently for
about an hour. Adjust the seasoning and serve piping hot
From the Appletree Press title: A Little Irish Cookbook.
Pot of Tea
It is easy to make a poor cup of tea. Float a tea bag in some milk,
pour in some nearly-boiling water, mash the tea bag against the side of
the cup with a spoon, fish out the tea bag and throw it away. 
There
you are. Awful! Tea should be made with freshly-drawn, freshly-boiled
water in a warmed pot and allowed to brew. The result will be a
pleasant, refreshing drink.
To make a good pot of tea, bring freshly-drawn water to a brisk boil.
Pour a little into a 2 pt/ 1 ltr/ 4 cup earthenware teapot to warm it, then empty the water out.
Using good quality tea, put 3-5 teaspoons, according to taste, into the warmed pot.
Bring the water back to the boil and pour on immediately.
Cover the pot with a tea-cosy and allow to brew for 5 minutes - any shorter and the flavour will not have developed, any longer and the tannin will start to come out, making the tea taste stewed. For the same reason, boiling water should be used to make the tea but the brew should not subsequently be boiled.
From the Appletree Press title: A Little Irish Cookbook.
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Pea and Ham Soup
This soup is made with dried peas; these generally have to be soaked
overnight, though it is possible to buy some that need only a few
hours' immersion. It is slightly less trouble to make the soup with
split peas - which have no skins - and here there is a choice of green
or yellow.
1 Ib/ 500 g/ 2 cups dried peas or split peas Soak the peas as directed on the packet. Chop the onion, if used, and soften in a little fat over a low heat. Add the peas and water or stock and the ham bone if used. Cook gently until the peas are soft - about an hour. Remove the bone and strip off any meat. This should be cut into small dice and reserved. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.
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Although there is no difference in the taste, the latter give the soup a pleasant golden colour.From the Appletree Press title: A Little Irish Cookbook.
Brownies in a Jar Recipe - Classic Cocoa Recipe
Click
here for Happiness!You
are not a prisoner of your circumstances,
You
are the creator of your circumstances.
Do not handicap your children by making their lives easy
The
decision to have a child is to accept that your heart
will
forever walk about outside of your body.
by:
Katherine Hadley
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