The Complete Irish Pub Cookbook
Language: English
Pages: 176
ISBN: 1445467887
Format: PDF / Kindle (mobi) / ePub
Pubs in Ireland are the cornerstone of their communities; relaxed places where locals and visitors can experience the best of traditional Irish hospitality. Many pubs have also become the place to go for a great meal, with a choice of both traditional and contemporary dishes. In recent years Irish cooking has been transformed, with skillful cooks making the most of wonderful fresh local produce to create delicious new dishes and giving a twist to many classics. This collection includes the best of both worlds - with best-loved favorites such as Irish Stew and Split Pea and Ham Soup and also newer recipes, like Scallop Chowder or Oatmeal and Raspberry Cream to set your taste buds tingling. So just open this book to enjoy the best of traditional and contemporary Irish pub cooking.
This edition published by Parragon Books Ltd in 2014 First published in 2012 LOVE FOOD is an imprint of Parragon Books Ltd Parragon Queen Street House 4 Queen Street Bath BA1 1HE, UK Copyright � Parragon Books Ltd 2012 LOVE FOOD and the accompanying heart device is a registered trademark of Parragon Books Ltd in Australia, the UK, USA, India, and the EU. www.parragon.com/lovefood All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or
until melted. 8. Pile or pipe the mashed potato onto the fish and sauce and bake in the preheated oven for 10–15 minutes, until golden brown. Ham with Parsley Sauce This is a comforting dish still worthy of serving at dinnertime. Make sure the steaks are “green” (the term used for unsmoked fresh ham), because smoked ham is too salty. Cut the steaks thick, otherwise the meat will dry out during cooking. Buy a small, boneless ham joint and slice it into steaks yourself. Serves 4 1 3/4-pound
yolk and cream together, and stir the mixture into the soup. Reheat gently, stirring. 4. Ladle into warm bowls, add the lettuce, and serve immediately. Rye Toast with Roast Beef & Coleslaw Beef and cabbage is a classic and tasty combination, as demonstrated by this chunky beef sandwich with homemade coleslaw. You can use any leftover corned beef in place of the roast beef (see Corned Beef & Cabbage). Serves 1 1 tablespoon finely chopped fresh ginger, or horseradish sauce 1 1/2 tablespoons
Alternatively, heat a skillet and cook the prawns until cooked through. Turn out onto warm plates and pour over the pan juices. Serve immediately with lemon wedges and crusty bread. Irish Seafood Cocktail Based on the traditional shrimp cocktail, this dish makes the most of Ireland’s bountiful seafood. Crab, shrimp, and large meaty prawns are used in this recipe, but any combination will do. It’s important that the seafood is particularly fresh. Serves 4 4 crisp lettuce leaves, shredded
the leek and mushrooms and cook for 3 minutes, stirring. Stir in the flour and cook for 1 minute, stirring continuously. Gradually stir in the milk and bring to a boil. Add the mustard, sage, and potatoes, season to taste with salt and pepper, and simmer for 10 minutes. 4. Meanwhile, melt the remaining butter in a small saucepan. Line a deep pie dish with half of the sheets of phyllo pastry. Spoon the chicken mixture into the dish and cover with a sheet of pastry. Brush the pastry with a little