IRISH BACON AND CABBAGE
INGREDIENTS
-
11/4 - 2lb vegetarian bacon
-
1/2 green cabbage and 1/2 white cabbage
-
8 potatoes (peeled)
-
Salt and pepper
Cook bacon as per package directions.
Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer
for the last 20 minutes. . Drain cabbage, season with salt & pepper,
chop and add a knob of butter. Serve the bacon with the cabbage and boiled
potatoes and parsley sauce.
PARSLEY SAUCE INGREDIENTS:
INGREDIENTS
-
1/4 cup butter
-
3 tablespoons flour
-
1/4 cup cabbage stock
-
11/4 cups milk
-
1/2 cup finely chopped parsley
-
Pepper
Melt butter in saucepan and stir in flour
to make roux. Cook without browning over medium heat for 1 or 2 minutes.
Gradually add cabbage stock, then milk. Bring to boil and stir for a few
minutes. Add parsley and season to taste with pepper. Makes about two and
a half cups.
Serves 4
SAUSAGE AND BACON HOT PIE
INGREDIENTS
-
1lb Vegetarian bacon
-
1 lb Vegetarian Sausages
-
Salt and pepper to taste
-
5 large peeled potatoes
-
1 oz oil
-
2pts water
-
Pinch of thyme
-
1 small sliced onion
-
Chopped parsley
-
1 bay leaf
Heat oil in pan, brown sausages and lightly
saute bacon. Slice potatoes thinly. Mix potatoes with herbs and onions
and season with salt and pepper. Layer an ovenproof dish with potatoes.
Place sausages and bacon on top of potatoes. Neatly arrange an overlapping
layer of potatoes on top. Pour water over all ingredients. Place a bay
leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce
heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally
during cooking. Remove bay leaf. Brush potatoes after cooking with melted
butter and sprinkle with chopped parsley.
Serves 6 to 8
BANGERS IN RUM SAUCE
INGREDIENTS:
-
1lb Vegetarian Sausages
-
11/2 to 2oz rum (white or dark)
-
21/2 tablespoons dark brown sugar
Cook sausage until lightly browned in a skillet
with a little oil. Drain on paper towel. Slice sausage into three equal
parts. Steep in rum for 2 hours. Sprinkle sugar over rum and sausages making
sure they are covered with liquid. Cook in 325 C oven for 15-20 minutes
or until bubbling. Serve with cocktail sticks.
Serves 6 to 8
TRADITIONAL IRISH BREAKFAST
INGREDIENTS
-
8 slices of Vegetarian Bacon
-
4 Vegetarian Sausages
-
4 eggs
-
4 Medium size tomatoes
-
Freshly ground pepper
Over low heat, saute bacon, turning frequently
until done to taste. Remove from pan and drain on paper towels. Keep hot.
Place sausages in pan and cook until brown on all sides. Cut the tomatoes
in half and fryin the bacon fat. Of there isn't any fat left, add
some butter and fry. Remove and keep hot. All the above items can also
be broiled instead of being fried. Cook eggs to order.
ANGELS ON HORSEBACK
INGREDIENTS
-
12 slices of Regular Bacon
-
24 oysters.
Cut each slice of bacon across in two. Stretch
the pieces by placing them flat on a board and stretching them with the
back of a knife. Place one oyster on each bacon slice and wrap up. Secure
with cocktails or skewers. Grill under a medium heat, turning frequently,
until the bacon is crisp. Drain on kitchen paper. Serve plain or on rounds
of hot buttered toast.
BLACK PUDDING AND VEGETABLE
CASSEROLE
INGREDIENTS:
-
6 large vegetarin sausages cut into 1" pieces
-
2 potatoes, peeled and diced
-
2 carrots, pared and sliced
-
1 large leek, sliced
-
2 onions, peeled and sliced
-
1/4 small white cabbage, shredded
-
1 can red kidney beans, drained and rinsed
-
Salt & pepper to taste
-
2 tablespoonfuls of oil
Put the prepared onions, carrots, potatoes
and leek into a large non-stick skillet with about 4 cups of boiling water.
Cover and cook until the vegetables are almost tender, for 25 to 30 minutes.
Add the cabbage and the kidney beans and cook for 5 minutes more. Saute
the slices of sausage in oil until they are crisp on the outside. Gently
stir into vegetables and simmer for 10 minutes. Add the seasoning and serve
hot with bread or rolls.
IRISH COFFEE
Ingredients
-
1 Measure (3 cl) of Irish Whiskey
-
1 teaspoon of sugar
-
1 Lots of whipped cream
-
Hot strong coffee to fill the glass
Pre-warm a stemmed glass. Add the whiskey.
Add the sugar and stir in the coffee.
Float the whipped cream on top. Drink
the coffee through the cream.
BROWN BREAD
Ingredients
-
600 grams of brown wholemeal flour
-
180 grams of plain (white) flour
-
2 teaspoons of baking soda
-
1 teaspoon of salt
-
1 tablespoon of soft brown sugar
-
2 tablespoons of olive oil
-
0,6 litre of buttermilk (sour milk)
Sieve the plain flour and baking soda in to
a bowl. Add the wholemeal flour, salt and brown sugar and mix well. Add
the olive oil and buttermilk and mix well for 2 minutes with a wooden spoon.
Lightly oil a 1kg loaf tin. Add the mixture. Put in a preheated oven at
exactly 180 C.
SODA BREAD
-
4 cups (1.25 lbs. plain flour sieved)
-
1/2 teaspoon soda
-
1/2 to 3/4 pt buttermilk or sour milk
-
1/2 teaspoon salt
-
1 egg
-
Small drop of fresh milk
-
1 rounded teaspoon cream of tartar
-
1 tablespons of sugar
Heat the pot/oven and grease with a little
lard. Mix all the dry ingredients in a basin and make a well in the
centre. Pour in nearly all the milk and egg; gather in the flour
and mix to a loose dough, adding more milk if necessary. With floured
hands, knead lightly on a floured board or table and flatten out. Cut a
cross on top. Place dough in pot/oven; cover with heated lid. Place
hot coals on top to give all round heat. Alternatively bake in a
greased round pyrex dish with lid, pre-heat oven (4250F, 2200C
or gas 7 for 40 minutes).
To keep the bread soft, wrap in a clean
damp tea towel when it is taken out of the oven.
