Northern Ireland recipes
Peppered Fillet Steak With Creamy Irish Whisky Sauce
Serves: 4
Ingredients
- 3 tbsp Tesco Ground Coarse Pepper
- 4 Fillet Steaks, approx. 175 g (6 oz each)
- 3 tbsp Vegetable Oil
- 1 small Onion, chopped
- 1 small leek, thinly sliced
- 1 Clove Garlic, crushed
- 4 Rashers Irish Streaky Bacon, chopped
- 125ml Beef Stock
- 50ml Bushmills Irish Whisky
- 30ml Double Cream
Method
- Coat the fillet steaks in the coarse ground pepper.
- Heat the oil in a pan. Add the steak and fry for approximately 5 minutes on each side. (This is for medium cooked steaks).
- Remove steaks from the pan and keep warm. Into the pan juices, add the onion, leek and garlic and cook for 2 minutes.
- Stir in the bacon, cook for a further 2 minutes.
- Add the stock, Bushmills Irish Whisky and cook for 5 minutes. Remove from heat and stir in the cream. Pour over the steaks and serve.
Serve with Bay Roasted New Potatoes
Bay Roasted Potatoes
Serves: 6
Cooking time: 40 minutes
Cooking temperature: 200°C/400°F/Gas Mark 6
Ingredients
- 900g New Potatoes, even sizes
- 10 Bay Leaves
- 25ml Sunflower Oil
- 2 Cloves Garlic, crushed
Method
- Scrub the potatoes, if necessary, but do not peel. Slit 10 of the potatoes and insert a bay leaf. Cook the potatoes in boiling water for 2 minutes, drain.
- Heat the oil and garlic. Toss the hot potatoes in the hot oil until they are thoroughly coated.
- Roast the potatoes for about 40 minutes or until they are golden brown and tender.
- Remove the Bay leaves after roasting and serve.
Irish Cream Cheesecake
Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour
Cooking temperature: 140°C/275°F/Gas Mark 1
Ingredients
For the base
- 200g (7oz) Digestive Biscuits, crushed
- 25g (1oz) Butter, melted
For the filling
- 200g (7oz) Caster Sugar
- 3 x 200g packs Tesco Full Fat Soft Cream Cheese
- 50ml (2oz) Tesco Irish Cream
- 4 Large Eggs
- 100ml Soured Cream
For the topping
- 142ml Double Cream
- 20ml Tesco Irish Cream
Method
- Combine the biscuit crumbs and butter. Press into the base of a loose bottomed tin about 23cm (9") in diameter.
- For the filling, combine the cream cheese and the sugar and mix until smooth.
- Add the 50 ml of Irish cream, eggs and the soured cream and mix until smooth.
- Pour over the biscuit base and bake towards the top of the oven for about 1 hour or until set.
- Allow the cheesecake to cool before chilling in the fridge for about 5 hours or until ready to serve.
- Just before serving, combine the double cream and the Irish cream and spread a thin layer evenly over the cheesecake. Dust lightly dust with coco powder.
Potato Cakes with Smoked Salmon
Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
- 300g floury potatoes, peeled (King Edwards)
- 150ml Full Fat Milk
- 1 Large Egg
- 25g Plain Flour
- 4 Spring Onions
- 100ml Crème Fraiche
- 2 tbsp fresh dill, chopped
- 150g Smoked Salmon Slices
- Lemon wedges to serve
- Oil
Method
- Cook the potatoes in boiling wateruntil tender. Drain and then mash with the milk, season, then beat in the egg, flour and spring onions to make a batter.
- Heat a heavy based non stick frying pan, then add a little oil. Make 4 potato cakes, using 2 tablespoon of batter for each. Fry for 2-3 minutes on each side until golden. Drain on kitchen paper and keep warm while you make a further two batches of four potatoe cakes.
- Mix together the crème fraiche and dill. Serve the pancakes topped with the smoked salmon and crème fraiche. Garnish will a little dill, lemon wedge and freshly ground black pepper.
Irish Potted Smoked Salmon
Serves: 6
Ingredients
- 225g (8oz) Northern Irish Smoked Salmon
- 50g (2oz) Butter
- 150ml (4fl oz) Double cream
- 2 x 15ml sp (2 tbsp) Mayonnaise
- 3 x 15ml sp (3 tbsp) Irish Whisky
- 1 x 15ml sp (1 tbsp) Parsley, chopped
- a few drops Tabasco sauce
- a dash of Lemon Juice
- Butter, melted
Method
- Add salmon and 2 x 15ml sp (2 tbsp) whisky and the other ingredients to a food processor and blend.
- Press into 6 ramekin dishes and smooth the top.
- Run a little melted butter mixed with 1 x 15ml sp (1 tbsp) whisky over the top of each ramekin.
- Place in the fridge for 2 hours before serving.
Serve with fresh wheaten bread spread with lashings of Irish Butter.
Roast Lamb with Guiness Gravy
Serves: 6
Ingredients
- 21.5kg leg of lamb, boned, rolled and tied ( Ask the in store butcher to do this for you )
- 15ml oil
- salt and pepper
- 1 sprig rosemary
- 1 sprig thyme
- 300ml Guiness
- 50g soft brown sugar
- 250ml beef stock
Method
- Preheat the oven to 200 / 400F / Gas 6.
- Brush the lamb with the oil and season with the salt and pepper.
- Place in a roasting tin and brown evenly on a medium heat, until lamb is a golden brown colour.
- Remove from heat and add the rosemary, thyme and guiness to the roasting tin.
- Place the lamb in the oven and baste with the guiness juices every 20 mins. Continue to do this for an hour.
- After the first hour, remove lamb from the oven and sprinkle the brown sugar over the lamb.
- Return to the oven and baste with juices every 4 minutes for 15 minutes.
- Remove lamb from the oven, remove the lamb from the tray and set aside to rest.
- Put the lamb juices into a pan, add the beef stock and reduce. Stir occaisonnally and remove any fat residue by skimming the gravy.
- Once lamb has rested, carve into slices.
- Serve the lamb slices on a plate of Champ ( see recipe ) and pour over the Guiness gravy.
Champ - A Traditional Irish Vegetable accompaniment
Serves: 3-4
Cooking time 30 minutes
Ingredients
- 75g (3oz) Butter
- 500g (1lb) cooked Irish green cabbage, chopped
- 12 Scallions, sliced finely
- 500g (1lb) potatoes, peeled , boiled, leave in water until needed
- pinch of grated nutmeg
- 150ml (¼ pint) of semi skimmed milk
- sea salt and freshly ground black pepper
Method
- Melt 25g (1oz) of butter in a large frying pan and sauté the cabbage for about 3 minutes, until it’s tender and slightly golden at the edges. Then add the chopped spring onions and continue to cook for another minute.
- Next drain the potatoes, return them to the pan and leave them aside for 2 minutes.
- Add the nutmeg, milk and remaining butter to the potatoes and beat briskly until the ingredients are well mixed.
- Add the contents of the frying pan and stir through the potato mixture.
Serve with any Irish Lamb Dish.
Baked Bramley Apples With Irish Cream
Serves: 4
Cooking time 45-60 minutes
Ingredients
- 4 Large Irish Bramley Cooking Apples
- 75g (3oz) Mixed Dried Fruit
- 50g (2oz) Demerara Sugar
- 50g (2oz) Butter
- 200ml extra thick double cream
- 50ml Tesco Irish Cream Liquer
Method
- Wash the apples and make a shallow cut through the skin round the middle of each of them.
- Core the apples, using a sharp knife or apple corer and stand each of them on a separate piece of foil.
- Fill each apple with the mixed fruit. Sprinkle a little sugar over the apples and top each one with a knob of butter.
- Wrap the foil around the apples and bake each parcel on the barbecue for 45 minutes to 1 hour until the apples are soft.
- Meanwhile mix the cream and the Irish Cream Liquer together.
- When the apples are ready, place on a serving plate and spoon the cream mix over the apples, serve immediately.