The history of Irish cuisine long and difficult. It just so happened that in Irish the kitchen there was no division between "high" and "simple" and food choices in the house of the rich man and the poor farmer was the same: potatoes, vegetables, corned beef.
Culinary symbol of the emerald island potatoes. From his Irish Housewives cook soups and stews, baked pies, and even bread. However, not only potato dishes was the glory of the Irish cuisine. Note the main Irish holiday, St. Patrick's day - all the rules. Your guests will taste the roasted salmon with red cabbage or meat with porter and prunes. And if you serve a real Irish coffee, you just provided!
Vegetable cream soup with potato balls
Ingredients:
- 0, 5 liters of broth
- 0, 5 liters of cream 10-20%
- 1 stalk celery
- 1 leek (only the white part)
- 50 g butter
- 400 g canned corn (preferably fresh)
- 200 g cabbage
- 4 medium potatoes
- 1 onion
200 g bacon
- 100 g corn flakes (unsweetened)
- 1 egg
- 200 grams of vegetable oil for deep-frying
- a few sprigs of thyme
- a few sprigs sage
- Sol
red hot pepper
- fresh greens for filing
Method of preparation:
In a skillet heat the butter and simmer the sliced leeks. Put it in a pan with hot meat broth, add the chopped celery, chopped cabbage and corn, season with salt. Add sprigs of sage and thyme. Simmer 10 minutes.
In a separate saucepan, boil until cooked potatoes and mash it into puree. Finely cut bacon and onions, mix and fry in a pan. Input fried onions and bacon in the potato puree and stir well.
In a coffee grinder or in a mortar grind corn flakes. From mashed potatoes formed small balls, dip them into slightly beaten egg, then in crushed corn flakes. Again in egg and again into flakes. Fry the balls in hot oil for 2-3 minutes.
Soup remove from heat, take out the sprigs of sage and thyme, whisk the soup with a blender until smooth. Mash ready puree through a sieve to get rid of the "scales" with corn. Sent mashed potatoes on the fire again, adding cream and hot pepper. Cook, stirring constantly, 5 minutes.
Serve soup with potato balls and sprinkle with any greens.
Irish stew
Ingredients:
- 1, 5 kg lamb shoulder blades
3 bulbs of onions
- 4 medium carrots
- 6 cloves garlic
10 potatoes
- 1 sprig rosemary
4 sprigs parsley
- 3 tablespoons vegetable oil
- Sol
- pepper
Method of preparation:
Vegetables peel and coarsely chop. To cut the meat, add salt and fry in hot oil for 3 minutes on each side. Add the onion, garlic, carrot, leaves of rosemary. Cook, stirring occasionally, 5 minutes
Pour 600 ml of boiling water, stir and bring to boil. Season to taste. Reduce heat, add the potatoes and cook, covered for 2 hours
Add 3-4 ice cubes and remove the spoon rose to the surface fat. Again bring to a boil, add the chopped greens and arrange on plates.
Cake mousse Irish Coffee
Ingredients for sponge cake:
- 100 g butter
- 2 eggs
- 100 grams of sugar
- 1 teaspoon vanilla
- 1 pinch of salt
- 100 ml espresso
- 100 grams of wheat flour
- 20 g cocoa powder
- 1, 5 teaspoon baking powder
Ingredients dLa mousse:
- 250 ml milk
- 200 ml espresso
- 2 eggs
- 6 tablespoons sugar
70 ml of whiskey
- 250 ml geryeh cream for whipping
15 g of gelatin
- 4 tablespoons of cornstarch
Ingredients dLa impregnation cakes:
- 1 Cup espresso
The method of preparation of biscuit
To do this, softened beat butter with sugar (leave 2 tablespoons of sugar to proteins). One at a time, continuing to whisk, add the yolks. Add the vanilla and the cooled coffee. Sift the flour, mix cocoa, salt and baking powder, gently add in the oil-coffee mixture. Proteins whip soft peaks, add the remaining sugar, beat until stiff peaks. Carefully, from top to bottom, stir into the dough.
Pour the batter into a form that is pre-greased and laid baking paper, bake in a preheated C°C oven for 25-30 minutes. Remove, cool on a rack.
The cooled biscuit to return to the form (or put on the plate, if using a ring cake), prick with a stick, how to impregnate a sweet coffee (can be added to the impregnation 2 tbsp. whiskey).
The method of preparation of mousse:
First cook the coffee custard (I like to make mousses, based on the custard cream: milk heat with 4 tablespoons of sugar in a separate bowl combine the egg yolks, coffee and cornstarch, whisk until smooth, pour this mixture into the boiling milk, cook over low heat, stirring constantly with a whisk, until thick. Should be fairly thick custard. Cool.
Gelatin soaked in whisky to dissolve in a water bath. To connect custard with loose gelatin. Whip the cream, gently stir in chilled (but not frozen! ) cream. The last step, whip the egg whites with the remaining 2 tbsp. of sugar, very gently stir in the cream.
The resulting cream to be poured onto the prepared biscuit, leave to harden for at least 4 hours, preferably overnight.
Cocktail Irish rose
Ingredients:
- 50 g Jameson Irish Whiskey
- 10 g Carmichaels Irish Cream
- 100 g of soda
grated bitter chocolate
10 grams of syrup of rose petals
- 1 rose
Cooking method
To prepare the cocktail, take a glass, the edge of his lubricated with lemon juice, dip in grated chocolate. Pour whiskey, soda.
Separately liqueur mixed with syrup of roses, then gently spread this paste on the bottom of the glass. And last, the most important ingredient is rose Bud! Put it in a glass and cocktail Irish rose is ready!
Source:
Gastronomy
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