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Sample recipes from The Country Cooking of Ireland

Black Sole with Green Garlic

Black sole is what the Irish call Dover sole--for why would the Irish append an English name to this superlative fish, found amply in Iri...

(1 Votes)

Poached Whole Salmon

A necessity for making this dish correctly is a fish poacher or deep elongated baking dish (with a cover) large enough to hold the salmon...

(1 Votes)

Fish Stock

Use only white-fleshed saltwater fish for this stock.

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Green Mayonnaise

Serve with cold poached salmon, Dublin Bay prawns, and other fish and shellfish.

(1 Votes)

Mayonnaise

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The Best Shepherd’s Pie

Several years ago, two prominent West Cork food personalities—writer and TV host Clodagh McKenna and her friend the culinary historian Re...

(1 Votes)

Lamb Stock

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Chicken Stock

Substitute duck or rabbit bones for chicken bones, if you like. (Rabbit makes a particularly flavorful stock.)

(1 Votes)

Mashed Potatoes

For speed and convenience, many cooks like to peel and quarter their potatoes and boil them in salted water when making mashed potatoes (...

(1 Votes)

Roast Chicken with Herb Stuffing

A properly cooked roasting chicken is one of the great monuments of honest home cooking, Irish or otherwise. Make sure you buy a roaster,...

(1 Votes)

Bread Sauce

An old-fashioned condiment, this was once considered an essential accompaniment to roast turkey or game birds.

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Colcannon

In speaking of this most celebrated of Irish potato dishes, musician Mick Bolgerwhose Denver-based contemporary Celtic band is called Co...

(1 Votes)

Michaelmas Goose

Goose is so firmly associated with Michaelmas, September 29, in Ireland that the old Irish name for the holiday was Fómhar no nGéanna, “t...

(1 Votes)

Applesauce

This classic accompaniment to roast pork, pork chops, black pudding, or roast goose is very easy to make and tastes infinitely better tha...

(1 Votes)

Baked Christmas Ham

This recipe comes from Barbara Workman of Gray Abbey, County Down (grandmother of food writer Caroline Workman, now of East Cork). I firs...

(1 Votes)

Irish Stew

I’ve eaten Irish stew in private homes and public eating places all over Ireland, north and south, probably twenty-five or thirty example...

(1 Votes)

Corned Beef with Parsley Sauce

This classic presentation of one of Ireland’s most emblematic meats is served by Kay Harte at her indispensible Farmgate Café, overlookin...

(1 Votes)

Boxty

An old verse says “Boxty on the griddle, / Boxty in the pan, / If you can’t make boxty, / You’ll never get a man.” Boxty, occasionally sp...

(1 Votes)

Barm Brack

There’s some confusion about the correct name for this fruit-filled tea bread. The undisputed part of the name, “brack,” comes from the I...

(1 Votes)

Champ

Like Colcannon, Champ is a perfect partner for almost any kind of meat or poultry. See following for a recipe for Pea Champ.

(1 Votes)

Guinness Cake

This is one of the many Irish variations on fruitcake, moistened not with the usual whiskey, rum, or brandy, but with rich brown stout. T...

(1 Votes)
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