Collected by our 6th class students
An Irish Recipe Traditional Irish Soda Bread Traditional Irish Stew
Traditional Wholemeal Bread Clover Rolls Easy Irish Brown Bread
These recipes have been collected, baked and eaten by our cooks!
Ingredients:
Four cups of love
Two cups of loyalty
Three cups of friendship
Take love and loyalty and mix it thoroughly with faith; blend it with tenderness, kindness and understanding; add hope, sprinkle abundantly with laughter and bake it with sunshine.
Serve generous helpings daily to your family, friends and all you meet.
(Dean Redmond 6th class)
One of Aoife's Recipes
Ingredients: 1lb flour, 1-teaspoon salt and sugar, 1 tsp. bread soda, buttermilk to mix
Method: Sift the dry ingredients together into a baking bowl. Make a small well in the centre. Pour buttermilk gradually, mixing in the flour from the sides. Turn mixture out onto a floured board and knead lightly for a few minutes. Pat mixture into a round shape. Cut a cross on top to keep from cracking when baking. Put in a hot oven (gas 6) and bake for 45 minutes.
Traditional Irish Stew for 3 people (2 with an Irish appetite)
One of Aoife's Recipes
Ingredients: 9 potatoes (medium)
2 onions (large), 3 carrots (medium), pepper and salt (to taste), 3 large lamb chops
Method:Prepare vegetables, quarter the onions, chunky slices of carrots, whole potatoes
Place 1/2 potatoes in saucepan. Put 1/2 the amount of onions and carrots and chops over the potatoes. Place rest of the ingredients on top. Pour sufficient amount of cold water over the meat and vegetables to approx. 2/3 full. Shake the pepper and salt over ingredients. Place over slow heat and cook slowly for about 1 hour and 45 minutes.
Bríd's Recipe
Ingredients: 4.5ml/4 tsp. dried yeast, 2X3 ml/2tsp sugar or 42g/0.5 oz fresh yeast, 750 ml /1.5 pints hand hot water (40oC), 1.2 kg/3lb wholemeal flour, 4X5 ml/1 tablespoon sugar, 56g/2oz lard
Method: Stir the dried yeast and sugar into the water and leave until frothy, about 10 minutes or blend the fresh yeast with a little water.
Mix together the flour, salt and sugar. Rub in the fat. Stir in the yeast liquid and mix to dough.
Turn onto a floured surface and kneed until no longer sticky. Cover the dough and leave to rise until doubled in size, about 75 minutes.
Knock back the risen dough. Divide into 3 pieces to fit 896g/2lb loaf tins or 6 pieces to fit 448g/1lb loaf tins.
Cover the shaped dough and leave to prove until doubled in size (45 minutes to 60 minutes)
Bake in preheated oven, until bread sounds hollow when tapped on the bottom.
Turn out onto a wire rack.
One of Shona's Recipes
Makes 8 rolls
Method:
Take half lb (quarter kilo) risen white bread dough and, after kneading lightly, divide into 24 equal pieces. Shape each into a small ball and put into 8 well-greased bun tins. Cover with greased paper and leave until rolls reach tops of tins. Brush with beaten egg, and sprinkle poppy seeds and then bake near top of oven, 450 degrees F or gas 8 for 15 to 20 minutes or until golden brown. Remove from the tins and cool on a wire rack.
One of Shona's Recipes
Makes two 1lb (half kilo) loaves
Ingredients:
1 level teaspoon of sugar
three quarters pint (375 ml) of warm water
1 tablespoon of dried yeast
1 lb (half kilo) wholemeal flour
8 oz (200gm) strong plain flour
3 level teaspoons of salt
1 level dessertspoon caster sugar
Method:
Dissolve teaspoon of sugar in quarter pint of water. Sprinkle yeast on top and leave in a warm place for 20 minutes or until frothy.
Sift flour, salt and caster sugar into a bowl.
Mix a soft, scone like dough with yeast liquid and remaining water, adding a little white flour if the dough is very sticky.
Turn out onto a floured surface and divide into 2 equal pieces
Knead quickly until smooth then shape to fit two 1lb (half kilo) well greased loaf tins.
Cover with greased paper and leave to rise until dough reaches tops of tins. Pre-heat over to 450 degrees F or gas mark 8
Brush loaves with milk and bake in centre of oven of 30/40 minutes
Cool on a wire rack and serve soon after.
