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Irish cuisine

Irish cuisine is the style of cooking that originated from Ireland, or was developed by the Irish people. It has evolved from centuries of social and political change, and the mixing of the different cultures in Ireland, predominantly the English and Irish (and, in Ulster, the Scottish). The cuisine is founded upon the crops and animals farmed in its temperate climate.

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Lentil Soup.

Contributed by Alicia Kimberly Hauskins

½ oz butter 1 onion, chopped 1 lb parsnips, thinly sliced 1 clove garlic, crushed 1 lb cooking apples, peeled and cored and sliced 2 teaspoons Curry powder 1 teaspoon Ground cumin 1 teaspoon Ground coriander 2 pints chicken or vegetable stock Salt and pepper ¼ pint single cream Snipped fresh chives Melt the butter in a saucepan and sauté the onion until just beginning to get soft. Add the parsnip, apple and garlic and cook until softened but not browned. Stir in the spices and cook for 2 minutes stirring. Add the stock and bring to the boil stirring continuously. Season with salt and pepper. Reduce the heat and simmer for about 30 minutes until the parsnips are tender. Puree in a blender and stir in the cream. Heat gently without allowing the soup to boil. Serve with chives sprinkled on top and a chunk of warm crusty bread.

Contributed by Alicia Kimberly Hauskins

Soda Bread with Fresh Jam!

Contributed by Alicia Kimberly Hauskins

Irish Soda Bread

4 to 4 1/2 cups flour 2 Tbsp sugar 1 teaspoon salt 1 teaspoon baking soda 4 Tbsp butter 1 cup raisins 1 large egg, lightly beaten 1 3/4 cups buttermilk 1 Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl. 2 Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins. 3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough. 4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Contributed by Alicia Kimberly Hauskins

Irish Crubeens!

Contributed by Alicia Kimberly Hauskins

My Irish Lamb Stew

Ingredients: 2 1/2 cups chicken broth 3 carrots, scraped and thinly sliced 2 onions, thinly sliced 1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes 2 pounds lamb neck pieces or shoulder chops, trimmed 1/4 cup steak sauce 1/8 teaspoon salt 1/8 teaspoon pepper finely chopped parsley, for garnish Preparation: Place the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the crockpot; arrange the lamb and sauce on top. Add boiling stock and salt and pepper to taste. Cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW. Sprinkle parsley over the stew and serve hot with thick, crusty bread.

Contributed by Alicia Kimberly Hauskins

Irish Colcannon (Winter Vegetable Casserole)

Ingredients: 1 lb potato, sliced 2 medium parsnips, peeled and sliced 2 medium leeks 1 cup milk 1 lb kale or 1 lb cabbage 1/2 teaspoon mace 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 1 bunch fresh parsley, chopped Directions: Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.

Contributed by Alicia Kimberly Hauskins

Ingredients: 3 -4 lbs corned beef brisket 1 onion, coarsely chopped 1/4 cup cider vinegar 1/4 cup brown sugar 1 -2 tablespoon Dijon mustard 1/2 teaspoon pepper 1/4 teaspoon ground cloves 1 medium head of cabbage, cut into wedges 1 apple, sliced 1/4-1/2 teaspoon caraway seed (optional) 12 ounces dark beer Directions: Place corned beef brisket and any seasonings included in your slow cooker. Top with onion. Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top. Add the cabbage wedges and apple slices and caraway seeds if using them. Pour beer over top. Cover and cook on low for about 7 hours or high for about 4-5 hours.

Contributed by Alicia Kimberly Hauskins

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