Today on the Sykes Cottages we’re taking a trip over the Irish Sea to have a look at some of the best dishes that the Emerald Isle has to offer. With a warming winter stew, an old favourite and the obligatory dash of Guinness, it’s the perfect menu for a proper Irish meal. Why don’t you have a look and see which you fancy making?
We’re going to start off with a hearty Irish stew. Full of flavour and nice and warming, it’s the perfect dish for those chilly winter nights and serving 6 people it’s great for a family meal. Recipe via – BBC Good Food
Time to make: 1 hour (plus 2hrs 30 minutes to make the stock)
For the stew
- 3 middle necks of lamb (you’ll want this filleted and boned)
- 650g of floury potatoes and the same of waxy potatoes
- 1kg of carrots
- 2 medium onions
For the Stock
- lamb bones
- 1 quartered carrot
- 1 quartered onion
- half a stick of celery
- 1 bay leaf, 2 sprigs of thyme, a sprig of parsley
- 3 litres of water
- First off you’ll want to make the stock. Put the lamb bones, carrot, onion, celery and herbs in a large pot and simmer for a couple of hours. Then strain it through a sieve and return to the pot. Bring back to the boil and reduce until there’s just over a litre of water left.
- To prep for making the stew, you should cut the lamb into large chunks, peel the potatoes and cut into similar sizes as the lamb – but keep the two varieties separate. Peel the carrots and slice into smaller pieces and cut the onions into large rings.
- Put the lamb in a fresh saucepan, add the stock and bring to the boil. Reduce the heat and simmer the meat for 10 minutes, skimming off any impurities that might appear.
- Then add in the floury potatoes, carrots and onions and simmer for another 10 minutes.
- Finally add the waxy potatoes and season generously. Simmer for another 15 minutes, or until the meat is tender.
Then we’ve got a good old Irish favourite – Colcannon! The ultimate comfort food and a great accompaniment to any main, Colcannon is a medley of creamy mashed potato and tasty cabbage. The below recipe will give you enough for six hearty portions and you can find the original recipe here – BBC Good Food.
Time to make: 35 minutes
- 1kg of scrubbed potatoes.
- 100g of butter
- 140g of back bacon
- half of a small savoy cabbage
- 150 ml of double cream
- Take your potatoes, cutting any large ones in half, and put them in a pan full of water. Bring the water to the boil and cook until the potatoes are tender, this should take around 20 minutes.
- Whilst the potatoes are simmering, add 25g of the butter to a saucepan along with the bacon (finely diced) and the half of the cabbage (finely shredded). and fry over a medium heat for about 5 minutes.
- Drain the boiled potatoes and mash. Then heat the cream with the rest of the butter and beat into the potato. Mix in the bacon and the cabbage and serve.
Chocolate Guinness Cake
And finally we’ve got a sweet treat that’s sure to round off any meal perfectly. Making enough cake for 12 slices, you should have plenty of leftovers unless anyone heads back for seconds! If you want the original recipe you can find it here on Nigella Lawson’s website.
Time to make: 1 hour and 15 minutes
- 250ml of Guinness
- 250g of butter (unsalted)
- 75g of cocoa powder
- 400g of caster sugar
- 140ml of sour cream
- 2 eggs
- 1tbsp of vanilla extract
- 275g of plain flour
- 2 and a half tsps of bicarbonate of soda
- 300g of cream cheese
- 150g of icing sugar
- 125ml of double cream
- Preheat your oven to around 140°c (gas mark 4). Butter and line a 9 inch tin.
- Heat your Guinness in a large saucepan and add in the butter. When the butter is melted, whisk in your caster sugar and cocoa powder.
- Separately, beat together your sour cream, eggs, and vanilla extract then add into your Guinness pan. Finally, whisk your flour and bicarbonate of soda into the mixture.
- Pour the batter into your tin and bake for between 45 minutes and an hour. Once cooked through, remove from the oven and leave to cool on a rack.
- Then you’ll want to make the icing. Whip your cream cheese until it’s nice and smooth and sieve in your icing sugar before beating them together. Then add in the cream and beat again until you’ve got a good spreadable icing that you can spread over your cake.
So there you go, three fantastic Irish dishes. We hope that you enjoy them and who knows, maybe they’ll tempt you into taking a trip over to the Emerald Isle? If they do you’ll want to make sure that you take a look at our selection of Irish cottages so that you have a home away from home in which you can rustle up the meals.