Put there all recipes and snacks from Ireland Cuisine :-)

Irish White Soad Bread

Preparation Time: 10 minutes
Cooking TIme: 45 minutes
Level of Difficulty: Easy
Servings: 1 loaf
450g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
400ml buttermilk

1. Preheat the oven to 230º C /Gas Mark 9.
2. Sift all the dry ingredients into a large, wide bowl, and make a well in the centre. Pour in the milk slowly as you may not need it all. Using the fingers of one hand, stiff and oustretched like a claw, stir from the centre to the edge of the bowl in concentric circles. The dough should be softish, but not too wet and sticky. When it all comes together, turn out on to a well-floured work surface.
3. Wash and dry your hands. Pat the dough into a tidy shape and flip over gently, then pat it into a round about 4cm thick. Gently transfer to a floured baking tray. Cut a deep cross into the loaf and ***** the centre of each quarter to 'let the fairies out'.
4. Bake for 15 minutes, then reduce the heat to 200ºC/Gas Mark 6 and bake for a further 30 minutes or until cooked. If you are in doubt tap the bottom of the bread: it should sound hollow. Cool on a wire rack. Soda bread is best eaten on the day it is made


Simple Leek and Potato Soup

Preparation Time: 5 minutes
Cooking TIme: 20-25 minutes
Level of Difficulty: Easy
Servings: 4

4 medium - large leeks
6 medium potatoes
1 litre vegetable stock
2 tablespoons olive oil
salt & pepper to taste
4 tablespoons double cream or 100ml milk (optional)


1. Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.

2. Wash the potatoes (peel if the skins look bad) and chop into eighths.

3. Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.

4. Add the stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.

5. Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.

6. Season to taste with salt and pepper and stir in the cream / milk just before serving.


Spiced Lamb Shoulder

Preparation Time: 20 minutes
Cooking TIme: 50 minutes
Level of Difficulty: Easy
Servings: 4

* Dice lamb shoulder
* ground coriander, tumeric, paprika, ground cinnamon, ground cumin and black pepper


1. Mix half of spices into the lamb and leave in fridge over night
2. Brown meat in casserole, take out and set aside
3. Blend 4 cloves of garlic, 2 inch of ginger and 2 large onions until smooth
4. Cook onion mix in the used casserole, add the left spices, half pint tomato juice, honey, pint of lamb stock (or any)
5. Bring to boil and add the lamb
6. Cook in the oven for 2 hrs at 160 degrees - yum yum!


And others:

http://www.menupages.ie/Recipes/kevi...x?recipeId=754 - Kilmore Quay Crab Infusion
http://www.menupages.ie/Recipes/Uisc...x?recipeId=943 - Potato and Oxtail Hash with Wholegrain Mustard and Hens Egg
http://www.menupages.ie/Recipes/nige...x?recipeId=785 - Pasta with Anchovy Sauce