Ireland is famous for a lot of things, its culture, its twang, leprechauns, etc. Irish cuisine is full of freshness and exciting flavors. Here are some of the most popular recipes.
Cruibini - Grilled Pigs' Trotters
- Pigs' Trotters, 4 (brined)
- Carrots, 2
- Celery, 1 stick
- Onion, 1
- Wine Vinegar, 6 oz.
- Butter, ½ cup (melted)
- Breadcrumbs, 1 cup (dried)
- Allspice, ½ tsp.
- Water, 12½ cups
- Sugar, ¾ oz.
- Salt and pepper, as per taste
- Bay leaf, 1
- Thyme, 3 sprigs
- Black Peppercorns, 1 tbsp.
- Cloves, 4
- Add all the brine ingredients in a pan and boil till they become tender. Strain and allow them to cool down. Add the trotters and weigh them down in the brine. Let them rest in it for 24 hours.
- Tie the trotters with lots of string so that they do not break.
- Place them in a pan with water and vegetables. Let this mixture simmer for 2 hours. Then, allow it to cool down.
- Remove the trotters from the mixture and break them in half, lengthwise. Pat them dry and roll them in melted butter. Cover them with breadcrumbs and allspice.
- Grill them in a preheated oven at 350° F, for 20 minutes or till they becomes crisp.
- Serve this dish hot with mustard sauce.
Vichyssoise - Chilled Leek and Potato Soup
- Butter, 4 tbsp.
- White Leeks, 8
- Potatoes, 8 (diced)
- Chicken Broth, 5 cups
- Salt, 1 tbsp.
- Half-and-half, 2 cups
- Nutmeg, ½ tsp.
- White Pepper, ½ tsp.
- Heavy Cream, 1 cup
- Chives, for garnishing
- Take a large pan and place it over medium heat. Add the butter and let it melt.
- Next, add the leeks and let them cook till they turn translucent. This should take 10 minutes.
- Add the potatoes, salt, and chicken broth. Let this mixture simmer for half an hour, till the potatoes become soft and tender.
- Let them cool down and then blend them into a smooth paste.
- Pour this in a serving dish, add the half-and-half, pepper, and nutmeg.
- Refrigerate it for 30 minutes. After it has cooled down, stir the heavy cream and garnish it with chives.
Beef and Guinness Stew
- Guinness, 3 cups
- Dijon Mustard, 1 tbsp.
- Rosemary, 1 sprig
- Bay Leaf, 1
- Beef, 3 oz. (cubed)
- Canola Oil, 3 tbsp.
- Unsalted Butter, 4 tbsp.
- Onion, 3 (sliced)
- Celery Stalks, 3 (chopped)
- Carrots, 3 (sliced)
- White Mushrooms, ½ oz. (quartered)
- All-purpose Flour, 1 tbsp.
- Garlic Clove, 1 (minced)
- Salt and Pepper, as per taste
- Parsley, 2 tbsp. (minced)
- In a large bowl, add 1 cup Guinness, mustard, rosemary, and bay leaf, mix well. To this mixture add the beef and mix properly so that it gets well coated. Refrigerate it overnight.
- Preheat the oven at 350° F.
- Remove the meat from the marinade and place it in a large skillet. Add the canola oil. Put the meat in this skillet and let it heat on each side for 5 minutes, till it becomes brown on each side. Remove it from the skillet and place it in a casserole dish.
- To the same skillet add butter and onions. Add carrots and celery, and cook till they soften. Stir the flour and mix it well.
- Add the rest of the Guinness, garlic, salt, and pepper to the skillet.
- Pour the vegetable mixture over the cooked meat in the casserole and cook it in the oven for 2 hours. Keep stirring and add the seasoning. Sprinkle the parsley as garnish.