Irish Dishes - Gluten Free Irish Dishes
Unfortunately many traditional Irish dishes are not gluten free but they can be adapted to suit those on a gluten free diet. Soda Bread can be made with gluten free flour and other dishes such as soups and stews can be made gluten free. It is important to check the labels of any additives added to food as well, many thickening agents also contain gluten. Gluten-free flour can be made from almonds, rice or corn for example. Gram flour is also a suitable alternative to normal flour which is made from wheat which contains gluten. Corn starch or eggs are ideal additives to soda bread, they act as a rising agent and give the bread its fluffy texture. Potatoes are gluten free, this is particularly good news as the potato features in many Irish dishes! Potato Starch is a great example of a gluten free additive and is particularly useful for home made soups.
Irish Dishes - Irish Lamb Stew Recipe
Irish stew is a great dish to serve on a cold winters evening! Try cooking the lamb in a slow cooker, simply add the ingredients in the morning and it will be cooked to perfection when you return from work, delicious! Serve with warm homemade wheaten bread with lots of Irish butter, perfection!
Irish Dishes - Lamb Stew - Ingredients
1lb lean cubed lamb
1lb carrots
1lb onions
1lb potatoes
salt & pepper
pinch of mixed herbs
Irish Dishes - Lamb Stew - Method
Put the lamb in a large saucepan
Sprinkle the mixed spice over the lamb
Fill the pan with enough cold water to cover the lamb
Bring slowly to the boil
Simmer for an hour
Add peeled and chopped potatoes, carrots and onions
Season with salt and pepper
Continue cooking until meat and vegetable are soft
Serve with warm home made wheaten bread or cabbage
Irish Stew is also made with Mutton. Mutton is meat from a sheep that is over a year old. It has a stronger flavour than Lamb, some feel it is also fattier than using Lamb.
Irish Dishes - Bacon and Cabbage
Bacon and Cabbage is a truly authentic Irish dish, the bacon is often substituted with corned beef particularly in America and Canada where corned beef and cabbage is a very popular dish amongst those of Irish heritage.
Irish Dishes - Bacon and Cabbage - Ingredients
Large Piece of Back Bacon, smoked or un-smoked (according to personal taste)
1 large cabbage
Irish Dishes - Bacon and Cabbage - Method
Place the meat in a pot (large enough for the meat and cabbage that will be added later)
Cover the meat with cold water and bring to the boil
Simmer for 30 minutes per pound of meat
cut the cabbage into quarters and add to the pot
Simmer for 30 minutes or until the cabbage is cooked (vary cooking time according to personal taste)
Drain and serve with boiled or mashed potatoes
Can also be served with Carrots and/or Turnips
Irish Dishes - Irish Pound Cake
A simple yet delicious dish, Irish pound cake can be made with or without alcohol according to taste. It is a great dish for St Patrick's day treat!
Irish Dishes - Irish Pound Cake - Ingredients
1 cup unsalted butter
8 oz soft cream cheese
6 large eggs
2 cups caster sugar
2 cups self-rising flour
Pinch of All Spice
1 teaspoon of vanilla essence
Single Measure of Irish whiskey (or double if you prefer a stronger whiskey taste)
Irish Dishes - Irish Pound Cake - Method
Preheat an oven to 350 F
Grease and flour a round cake tin (ideally use a tube pan but this is not essential)
Combine the butter and cream cheese with an electric mixer in a large bowl until light and fluffy
Gradually add the sugar until well blended
Slowly add the eggs one by one ensuring each one is completely blended before adding the next one
Beat in the 2 tablespoons of flour with the final egg
Stir in the remaining 2 cups flour until just combined
Add the Allspice and Vanilla essence
Pour in the Whiskey
Add the mixture to the cake tin
Cook for approximately one hour
Allow to cool for 15 minutes before removing from tin
Place onto a wire rack
Irish Dishes - Pound Cake
Irish Dishes - Colcannon
Colcannon is a fantastic accompaniment to any meal. It goes well with both meat and fish dishes. Traditionally this great Irish dish was served with even more butter but as there is already a lot of butter in this dish it its not really the most healthy choice! Traditionally, a little hole was made in the centre of the potatoes and a knob of butter was added, each spoonful of mashed colcannon could then be dipped in the butter.
Irish Dishes - Colcannon - Ingredients
1.5 kg potatoes
150g butter
210g sliced bacon (chopped)
1 Savoy cabbage or curly kale (shredded)
225 ml double cream
100mls Milk
Irish Dishes - Colcannon - Method
Peel the potatoes and cut in half
Place potatoes in a large saucepan of water and boil for 20 minutes
Melt 55g of the butter in a saucepan
Add the bacon and half of the Savoy cabbage or Curly Kale to the butter and cook for approx 6 minutes
Turn off the heat and put the pan to one side
Drain potatoes
Add the milk and mash potatoes until they are smooth
In a separate saucepan heat the cream (do not boil)
Add the warm cream to the potato and mix well
Add the bacon and cabbage mixture
Season with salt and pepper
Garnish with chopped parsley if required
