Mac's Pub Brown Soda Bread

1 c. flour
3 c. whole wheat flour
1 Tbsp. wheat germ
1 Tbsp. oat bran
1 Tbsp. brown sugar
2 tsp. baking soda
1 egg
4 Tbsp. butter, melted
1 1/2 - 1 3/4 c. buttermilk

Preheat the oven to 375 F.

Butter and flour a 9x5x3 loaf pan.

In a large bowl, stir together the dry ingredients. Make a well in the center. With a wooden spoon, stir in the egg, melted butter, and 3/4 cup of the buttermilk. Mix well, and gradually add enough of the remaining buttermilk to form a soft dough.

Spoon the dough into the prepared pan, smooth the top with a spatula as best you can.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool for about an hour.

Store in an airtight container.

Recipe from The Irish Pub Cookbook

Irish Beef Stew with Mashed Potatoes

3 Tbsp. olive oil, divided
1 lb. beef chunks
1/2 c.carrots, chopped
salt and pepper, to taste
garlic powder, to taste
thyme, to taste
basil, to taste
rosemary, to taste
coriander, to taste
2 c. beef broth
1/2 onion, diced
5 sprigs cilantro, chopped
2 Tbsp. butter, softened, almost completely melted
2 Tbsp. flour
1/3 c. frozen peas
hot mashed potatoes (I make mine mixed with butter, sour cream, milk, salt, and pepper)

In a skillet, brown the beef in 2 Tbsp. olive oil until browned on all sides, about 4-5 minutes.

Remove the beef and put it in a crock pot. Add in the carrots, spices (I was lighter on the rosemary and basil than all the other spices), and beef broth. Cook on low for 3-4 hours.

After 3-4 hours, cook the onion in a deep pot with 1 Tbsp. olive oil. Cook about 5 minutes, add the cilantro, and cook another minute or two.

In a small bowl, combine the butter and flour. Stir until smooth and mixed together.

Transfer the stew from the crock pot to the deep pot with the onion and cilantro. Turn up the heat to high. Stir the butter mixture into the stew. Add in the peas. Let the stew come to a boil, and let it boil 2-3 minutes, stirring occasionally. Let the stew get thick before reducing the heat. Serve over hot mashed potatoes.

I'll be making this again.

Here's a link to the recipe I slightly adapted: http://www.laurenslatest.com/irish-beef-stew-mashed-potatoes/

Guinness Beef Stew

2 lbs. boneless beef sirloin, cut into 1-inch cubes
Salt and pepper to taste
All-purpose flour for dredging
4 Tbsp. unsalted butter
1/4 c. canola oil
4 medium onions, chopped
2 c. beef stock (or bouillon)
2 c. Guinness
5 carrots, peeled and thickly sliced
2 parsnips, peeled and thickly sliced


Season the meat with salt and pepper and dredge in flour. In a stockpot over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5-7 minutes, or until evenly browned. Remove from the pot. Stir in the onions and cook for 3-5 minutes, or until soft.

Return all the meat to the pot and add enough of the beef stock and the Guinness to cover.Bring to a boil, reduce the heat to medium-low, cover, and simmer for 60 minutes, or until the meat is nearly tender. Add the carrots and parsnips, and cook for 30 minutes, or until the vegetables and meat are tender and the stew is thickened.

Serve in bowls.

Colcannon

2 lbs. of potatoes
1 lb. of cabbage
1 c. milk (or half and half)
1/2 c. butter
salt and pepper

Cook the potatoes, drain, and mash. Cook the cabbage, shredded, in boiling salted water for about 15 minutes. Drain, cool slightly, and chop. Stir the cabbage into the potatoes. Stir in butter and milk. Season with salt and pepper.

From The Irish Pub Cookbook

Irish Soda Bread

3 Tbsp. butter, softened
2 1/2 c. all-purpose flour
2 Tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 c. raisins, if desired
3/4 c. buttermilk

Heat oven to 375ºF. Grease cookie sheet. 
Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. I had to use more buttermilk than what it called for to get the dough to stick together. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

Recipe courtesy of bettycrocker.com

Beef and Vegetable Pepper Pot

2 Tbsp. olive oil
1 lb. beef tenderloin, cut into thin strips
1 red onion, sliced and cut into thin strips
1/2 Spanish onion, sliced and cut into thin strips
4 cloves garlic, minced
1/2 red pepper, seeded, deribbed, and cut into thin strips
1/2 green pepper, seeded, deribbed, and cut into thin strips
2 stalks celery, cut crosswise into 2-inch lengths and lengthwise into thin strips
2 Tbsp. tomato paste
2 c.beef stock or 2 beef bouillon cubes mixed with 2 cups boiling water
Salt and freshly ground pepper to taste
1 Tbsp. cilantro, chopped
coriander, basil, oregano to taste

In a large, deep skillet over medium heat, warm the oil. Cook the beef until browned. With a slotted spoon, transfer the beef to a plate and set aside. Add the onions and garlic to the skillet and cook for 3 to 4 minutes, or until lightly browned. Add the peppers, celery, tomato paste, stock, salt and pepper, cilantro, coriander, basil, oregano. Bring to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the peppers are tender and the sauce is thickened. Stir in the beef and cook until heated through. Serve hot.

Adapted from The Irish Pub Cookbook

Bacon, Blue Cheese, and Courgette Soup

Courgette = zucchini in British language

I'll post the recipe as it is in the cookbook, and then I'll write about the changes I made. It was delicious.

2 Tbsp. olive oil
5-6 rashers, diced (or if you live in America, then bacon will have to do)
1 medium onion, chopped
3 medium zucchini, sliced, and a few reserved for garnish
3 medium potatoes, peeled and cut into 1/2-inch pieces
4 c. chicken broth
4 oz. blue cheese, crumbled
2/3 c. half and half
ground pepper to taste (that means a lot!)
3 Tbsp. fresh parsley, minced (I used cilantro)

In a stockpot or large saucepan over medium heat, warm the oil. Add the bacon and cook for 2-3 minutes, or until nearly crisp. With a slotted spoon, remove a few pieces and reserve for a garnish. Stir in the onion, zucchini, and potatoes. Cover and cook, stirring once or twice, for 5-7 minutes, or until the onion and zucchini are soft but not browned. Stir in the broth and bring to a boil. Lower the heat and simmer, covered, for 12-15 minutes, or until the potatoes are tender. Remove from the heat and let cool for 10 minutes.

Working in batches, transfer the soup to a food processor or blender, and puree until smooth. Return the soup to the pot, whisk in the cheese and half and half, and season with pepper. Simmer until heated through. Ladle into bowls and garnish with reserved bacon and zucchini slices, and the parsley.

Okay, I do not usually puree my soups, and I don't boil the bacon because I think it tastes better crispy. So... I cook the bacon separately, and then set it aside. I cooked everything else the same as directed in the first few steps, except that I put the cilantro in with the zucchini, potatoes, and onion. And instead of letting the soup cool in order to run it through the processor, after the potatoes are tender, I skip ahead to the adding of the cheese and half and half. It turned out pretty well.

From The Irish Pub Cookbook

Guinness Black and White Chocolate Mousse

 Black Chocolate Mousse:
8 oz. semisweet or bittersweet chocolate, chopped or grated
1/2 c. (1 stick) butter
1/4 superfine sugar (baker's sugar)
3/4 c. Guinness stout
3 large eggs, separated
1 c. heavy whipping cream

White Chocolate Mousse:
6 oz. white chocolate, chopped or grated
1 c. heavy whipping cream

To make the black chocolate mousse: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter, and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.


In a small bowl, whip the cream with an electric mixer until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the whites into the chocolate mixture. Fill 8 wine or parfait glasses three quarters full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.

To make the white chocolate mousse: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes, or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixer until stiff peaks form. Fold the
whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least 2, and up to 24, hours.

So good.


From The Irish Pub Cookbook
  

Blue Cheese Toasts

1 baguette or another type of French bread
1/3 c. plus 2 tsp. extra virgin olive oil
1/2 c. blue cheese (maybe a little more...)


Preheat the broiler.

Cut 1/2 inch thick slices from the baguette.

Toast the slices on a rack under the broiler about 4 inches from the heat, turning them once, or until lightly toasted. Remove from the broiler and brush the slices on each side with the 1/3 cup of olive oil.

In a small bowl, mash the blue cheese with the remaining 2 teaspoons of olive oil. Spread the mixture evenly over one side of each slice of toast. Broil the toasts on a baking sheet for 1 minute, or until the cheese is melted and lightly browned. Remove from the oven and let cool on a wire rack.

From The Irish Pub Cookbook

Cottage Pie

I found out if you use beef, it's Cottage Pie. If you use lamb, it's Shepherd's Pie.

Filling:
3 Tbsp. oil
2 lbs. ground beef
salt and ground pepper
1 medium onion, chopped
2 carrots, peeled and diced
2 Tbsp. minced fresh cilantro (use parsley if you don't like cilantro)
1 tsp. minced fresh thyme

garlic powder (I don't measure)
1 1/2 Tbsp. all-purpose flour
3 c. beef broth (or 3 bouillon cubes mixed with 3 c. boiling water)

Topping:
2 lbs. russet potatoes, peeled and cut into 1 in. pieces
1/2 c. milk
2 Tbsp. butter

 

In a large skillet over medium heat, 2 Tbsp. of the oil. Add the beef and cook for 5-7 minutes, or until browned. Season with salt and pepper. Remove from the heat, and with a slotted spoon, transfer the meat to a large bowl. Get rid of the grease.

 

Add the remaining 1 Tbsp. of oil to the pan. Stir in the onion and cook for 3-5 minutes, or until the onion is soft but not browned. Add the carrots, cilantro, garlic, and thyme, and cook, stirring once or twice, for 2-3 minutes, or until the vegetables are coated with oil. Stir in the flour, cook for 1-2 minutes, then add the stock/broth. Bring to a boil. Add the meat, reduce the heat to low, and simmer, uncovered, stirring occasionally, for 20-25 minutes, or until the beef is tender and the sauce is thickened. Season again with salt and pepper.

 

Preheat the over to 425 degrees F.

 

To make the topping: In a large saucepan over medium heat, cook the potatoes in boiling salted water for 12-15 minutes, or until tender. Drain and mash. Add the milk and butter, and stir until smooth.

 

Transfer the stew to a large casserole dish. Decoratively spread or pipe the mashed potatoes over the meat mixture and bake for 10-12 minutes, or until the mixture is hot. Serve.

From The Irish Pub Cookbook

Amazing Apple Berry Crumble

Crust: 

1 1/2 c. all purpose flour
2 Tbsp sugar
1/2 c. (1 stick) cold unsalted butter, cut into small pieces

1 large egg yolk
2-3 Tbsp ice water

 

Filling:
2 Granny Smith apples, peeled, cored, and sliced
2 c. mixed berries, such as blackberries, raspberries, blueberries
2 Tbsp confectioners' sugar
2 Tbsp cornstarch

Topping:
1 c. all purpose flour
1/2 c. light brown sugar
1/2 c. oatmeal
1 c. (2 sticks) cold unsalted butter, cut into small pieces
1/4 c. sliced almonds (optional)

 

To make the crust: Butter an 11-inch pan. Combine the flour, sugar, and butter in a food processor fitted with a metal blade. Pulse 8 to 10 times, or until the mixture resembles coarse crumbs. Add the egg yolk and 2 Tbsp of the water and process for 15 to 20 seconds, or until the dough comes together. Add the additional 1 Tbsp of water if the dough seems too dry. Transfer the dough to the prepared pan and press it onto the bottom and up the sides. Refrigerate for 30 minutes.

 

Preheat the oven to 350 F.

 

 To make the filling: Layer the apples into the crust and top with the berries. In a small bowl, combine the confectioners' sugar and cornstarch and sprinkle over the berries.

 

To make the topping: In a small bowl, combine the flour, brown sugar, oatmeal, and butter. With a pastry cutter or 2 knives, blend until the mixture resembles coarse crumbs. Stir in the almonds (if you want them), and sprinkle the mixture over the fruit.

 

Crumble with crust and filling

Bake the crumble for 40 to 45 minutes, or until the topping is golden and the fruit is bubbling. Remove from the oven and let cool on a wire rack for about 10 minutes. Serve warm.

Ready to bake

 

 

 

 

 

From The Irish Pub Cookbook

Pepper Soup

1/2 c. butter
4 bell peppers (a combination of red, yellow, and orange), seeded, deribbed, and diced (we use a garlic chopper to get the pieces really really small)
1 medium onion, diced
1 c. all-purpose flour
6 tsp. chicken bouillon mixed with 6 c. boiling water
2/3 c. half and half
ground basil, to taste
pinch of thyme
ground pepper (a lot)
dash or two of coriander

Pepper soup

In a stockpot or large saucepan over medium heat, melt the butter. Add the peppers and onion and cook, covered, stirring once or twice, for 5 to 7 minutes, or until the vegetables are tender but not browned. Stir in the flour until blended with the vegetables. Add the chicken stock, a cup at a time, stirring after each addition to blend with the flour and vegetables. Add in the basil, thyme, pepper, and coriander (when Chris makes this soup, he leaves out the thyme and coriander). Reduce the heat to low and simmer for 45-60 minutes, or until the vegetables are tender, stirring occasionally. Whisk in the half and half. Simmer until heated through. Serve hot.

Adapted from the Irish Pub Cookbook