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A fritatta - with prosciutto - for St. Pat? Oh, me friend, the old saint will be turnin' in his grave for sure! Why not keep it a little authentic, and do something like a 'strata' and use 'bangers and maybe kale?

There's colcannon (or Kolcannon), mashed potatoes with kale - make your mash, chiffonade the kale and blanche it, mix the two together with cream and butter, put in a dish and bake at 350 for about a half hour. YUM!

And there's Irish smoked salmon - or unsmoked!

This is a cake, I think, from Ballymaloe, but I'm not sure - it's absolutely delicious, though!

Tea Brack

2/3 cup currants
1 cup yellow raisins
2/3 cup dark brown sugar
1 1/4 cups brewed, strong cold Tea
grated peel of 1 orange
1 stick butter, melted
2 eggs, lightly beaten
4 cups flour
2 1/2 tsp. baking powder
1/4 tsp. each - nutmeg, cardomom, ginger
1/8 tsp. each - cloves, allspice
1/2 tsp. cinnamon
pinch of salt

Preheat oven to 350; butter a 9" round deep cake tin.

Put raisins, currants, and brown sugar in a saucepan with the brewed tea. Bring slowly to a boil, then allow to cool to room temperature.

Add the orange peel to the mixture, along with the melted butter and egg. Sift the dry ingrediens together and gradually stir into the fruit mixture. Stir well, but don't beat; be sure all ingredients are blended together.

Turn into prepared pan and bake 1 1/2 - 2 hours til top of the cake feels firm.

Remove from the oven, and brush witha glaze made from 2T water brought to a boil, and dissolving 1T sugar in it. Return the brack to the oven for about 3 minutes til shiny. (Irish whiskey would be great for this, instead of the water!!!) Cool in the tin and serve sliced and buttered.
 
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