Irish Soda Bread

• 2 cups whole wheat bread flour
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup old-fashioned rolled oats
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons unsalted butter, cold
• 1 1/2 cups buttermilk
• 1 egg

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
3. In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
4. Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet.
5. Dust the top of the loaf with flour. Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*).

*Cook's Note: The finished loaf should sound hollow when the bottom is tapped.

Honey Mustard Clove Corned Beef

• 3-4 lb Hummel Corned Beef Brisket or Point Cut
• 1 Jar Grey Poupon Stone Ground Mustard.
• 1/2 cup+ Honey
• Whole Cloves or Ground Cloves

Note - When using Whole Cloves after cooking you should remove the cloves, unless your guests realize they can eat the clove, but most won't eat it.

1. Preheat oven to 350 degrees F
2. Boil Corned Beef in Dutch Oven to 155 to 160 degrees.
3. Remove from water, reserve water for potatos and carrots
4. Place Corned Beef in Reynolds Wrap Envelope. Place Envelop in baking dish.
5. Mix contents of Mustard, Honey and Cloves Together to make a sauce.
6. Pour source over Corned Beef and Bake until 180 degrees.

Don't worry, you cannot overcook Corned Beef!

Colcannon

This recipe is called Colcannon and it is a mixture of Potato and Cabbage. It is also a Vegetarian Dish for those individuals that don"t eat meat! Leftovers can be formed into a pattie and fried creating potato pancakes for breakfast! Also known in England as "Bubble and Squeek"!


•3-4 medium potatoes, peeled and quartered
•3 tbsp. 1% milk
•1/4 tsp. salt or to taste
•1/8 tsp. pepper or to taste
•2 cups shredded and chopped cabbage or cole slaw mix
•2 tbsp. Fat Free butter
•1/4 cup Scallions, bulbs and greens

1. Cook potatoes in a pot of boiling water until tender. Drain, reserving water.
2. Place the hot potatoes in a large bowl.
3. Add chopped cabbage to the reserved potato water. Cook 6-8 minutes or until tender
4. Meanwhile, fry the onions in the butter or margarine.
5. When they are cool enough to handle, mash potates with a hand masher or fork. Add the fried onions and cabbage.
6. Add milk, salt and pepper and beat until fluffy.

Authentic Irish Soda Bread

• 1 cup raisins
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 tablespoons lard
• 3/4 cup milk
• 1 egg
• 3 teaspoons caraway seeds

1. Boil raisins for 3 minutes, then drain and dust lightly with a little flour.
2. Sift together with the remaining flour, baking powder, salt and sugar. Rub in the lard with hands. Add milk, egg, and caraway seeds and pour into a greased and floured loaf pan. Bake in a preheated 350 degree F oven for 1 hour.

Champ

• 1 3/4 pounds potatoes
• 1 bunch scallions, trimmed and sliced fine
• 2/3 cup whole milk
• Salt and freshly-ground black pepper, to taste
• 1/2 cup (1 stick) butter
  

1. Peel the potatoes and cut them into small pieces. Bring to a boil in a pot of salted water, then cover and simmer for 15 to 20 minutes or until tender.
2. Meanwhile, simmer the scallions gently in the milk for 2 to 3 minutes.
3. Drain the potatoes, then return them to the pot and place them over low heat for a minute or so to allow any excess water to evaporate.
4. Add the milk and onions, and pound or beat the potatoes to a soft, fluffy mash. Add plenty of salt and pepper as you go.
5. Mound the champ in a large bowl. Make a little hollow for the butter and allow it to melt into the potatoes before serving.
   

Makes 4 servings.

Irish Lamb Stew

• 2 pounds boned shoulder of lamb
• 1 cup sliced raw potatoes
• 1/4 small head cabbage, shredded
• 2 leeks, sliced thin
• 2 medium onions, sliced
• 1 stalk celery, sliced
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1 bay leaf
• 1 clove garlic, crushed
• 1/4 teaspoon dried thyme
• 4 carrots
• Few sprigs parsley

1. Preheat oven to 350 Degrees F
2. Cook Potatoes, Carrots, Leeks, Onions, Celery in a large pot until tender, and strain water, set aside.
3. Cut Lamb Shoulder into 2 inch cubes.
4. Add lamb to a casserole or deep oven ready pot. Add lamb and mixed sliced vegetables by alternating layers of meat and veggies.
5. Season with salt, pepper, bay leaf, garlic and thyme.
6. Cover with water and bring to a boil on top of the stove.
7. Cover casserole, place in a preheated 350 degree F oven, and bake for 1 1/2 hours or until meat is tender.
8. Re Season if neccessary.

Serve hot with parsley, chopped fine, sprinkled on top.
Serves 4.