British Isles – Recipes
Northern Ireland
Hearty Irish Stew
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
1 pound lean, boneless leg of lamb
1 cup peeled, cubed red potato (about 1/2 pound)
1 cup thinly sliced onion
1 cup (1/4 inch) sliced carrot
1/2 cup (1/2 inch) sliced celery
1/2 teaspoon salt
1/2 teaspoon dried whole thyme
1/2 teaspoon lemon juice
1 cup water
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Directions:
Trim fat from lamb, and cut lamb into 1 inch cubes; set aside. Combine next 8 ingredients
in a 2 1/2 quart casserole; stir well. Cover with lid; microwave at High 10 to 13 minutes
or until tender. Stir in lamb; microwave at Medium-High (70% power) 3 minutes.
Measure 1/4 cup cooking liquid, and place in a small bowl. Add flour; stir well with a
wire whisk. Add flour mixture to lamb mixture; microwave at Medium-High 3 minutes or
until liquid is slightly thickened, stirring after 1 1/2 minutes. Sprinkle with parsley.
Makes 4 servings.
Source: http://www.fantasy-ireland.com/Irish-stew-recipe.html
Brown Bread
Ingredients:
• 4 cups whole wheat flour
• 2 cups white flour
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon baking soda
• 2 cups buttermilk or sour milk
• 2 tablespoons butter
Directions:
Mix the whole wheat flour thoroughly with the white flour. Rub the butter into the flours.
Add the salt, and soda. Make a well in the center and gradually mix in the liquid.
Stir with a wooden spoon. You may need less, or more liquid - it depends on the
absorbent quality of the flour. The dough should be soft but manageable. Knead the
dough into a ball in the mixing bowl with your floured hands.
Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a
circle 1 1/2 inches thick. With a knife dipped in flour, make a cross through the center of
the bread so that it will easily break into quarters when it is baked.
Bake at 425 degrees for 25 minutes; reduce the heat to 350 degrees and bake a further 15
minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the
loaf standing upright until it is cool.
Source: http://www.irishabroad.com/Culture/Kitchen/Recipe.asp?RcpID=1
Yellow Man
Makes 1 pound.
Adapted from the Irish food authority Darina Allen's book The Complete Book of Irish
Country Cooking (Penguin Studio, 1996).
Ingredients:
• 2 tablespoon. plus 1 teaspoon butter
• 1 16-ounce bottle light corn syrup
• 1 1/4 cup light brown sugar
• 2 teaspoon. white vinegar
• 2 teaspoon baking soda
Directions:
Butter an 8 1/2" x 12" baking pan with 1 tsp. of the butter and set aside.
Melt the remaining 2 tbsp. butter in a medium, deep saucepan over medium-high heat.
Add corn syrup, sugar, vinegar, and 2 tbsp. water and stir until sugar dissolves, about 5
minutes. Continue cooking sugar mixture, without stirring, until temperature reaches 300
degrees on a candy thermometer, 10–15 minutes.
Working quickly, remove saucepan from heat, carefully sift in baking soda, and
vigorously whisk (hot syrup will bubble up in pan) until baking soda is completely
incorporated, about 5 seconds. Immediately pour into prepared pan.
Set aside until candy is hard and completely cool, about 30 minutes, then break into
pieces with a hammer. Store in an airtight container for up to 4 weeks.
Source: http://www.Saveur.com
Cider Cake with Toffee Sauce
Serves 8-10
Ingredients:
Roasted Apples
• 8 Granny Smith apples, peeled, cored, and quartered
• Juice of 2 lemons
• 2/3 cup sugar
• 4 tablespoons unsalted butter
Cake
• 1/2 cup slivered almonds
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or crème fraîche
• 1/4 cup Irish cider, such as Magner's
Toffee Sauce
• 3/4 cup water
• 3/4 cup sugar
• 1 tablespoon fresh lemon juice
• 3/4 cup heavy (whipping) cream
Directions:
To make the roasted apples: Preheat the oven to 375ºF. Butter a large casserole dish. Cut
the apple quarters into 2 to 3 wedges each and place in the prepared dish. Sprinkle with
the lemon juice and sugar, and dot with the butter.
Bake, turning frequently, for 15 to 20 minutes, or until the apples are tender when pierced
with the tip of a knife. Remove from the oven, drain the juices, and set the apples aside to
cool. Maintain the oven temperature.
To make the cake: Butter a 9- or 10-inch springform pan and sprinkle the bottom with the
almonds.
In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Set aside. In a
large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add
the eggs, one at a time, and continue to beat until the mixture is smooth. With a wooden
spoon, fold in the dry ingredients, vanilla, sour cream or crème fraîche, and the cider.
Starting in the center, decoratively arrange half of the apples in the bottom of the
prepared pan. Roughly chop the remaining apples and stir into the cake batter. Pour the
batter into the pan and bake for 70 to 80 minutes, or until a skewer inserted in the center
comes out clean. Remove the cake from the oven and let cool on a wire rack for 10
minutes. Release the sides of the pan, invert the cake onto a plate, and remove the base.
To make the toffee sauce: In a medium saucepan, bring the water and sugar to a boil. Stir
in the lemon juice. Cook for 10 to 15 minutes, or until the mixture begins to turn a light
caramel color. Remove from the heat and slowly whisk in the cream. To serve, cut the
cake into slices and drizzle with the toffee sauce.
Source: http://www.irishabroad.com/Culture/Kitchen/Recipe.asp?RcpID=282
England
Banoffee Pie
Ingredients:
• 2 cups canned sweetened condensed milk (21 ounces)
• 1 (9-inch) round of refrigerated pie dough (from 15-ounce package)
• 3 large bananas
• 1 1/2 cups chilled heavy cream
• 1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)
Directions:
Put oven rack in middle position and preheat oven to 425°F.
Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate
with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough
boiling-hot water to reach halfway up side of pie plate, making sure that foil is above
water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is
thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath
and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
While toffee is chilling, clean pie plate and bake piecrust in it according to package
instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
Cut bananas into 1/4-inch-thick slices and pile over toffee.
Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft
peaks, then mound over top of pie.
Source: http://www.epicurious.com/recipes/food/views/Banoffee-Pie231392#ixzz0ywvJ97lR
Bubble and Squeak
Serves 4
Early varieties of these classic British breakfast patties often included meat and any
number of other ingredients, but we prefer the simplicity of this meatless version.
Ingredients:
• 2 cups mashed potatoes, chilled
• 2 cups savoy cabbage, boiled, chopped, and chilled
• Kosher salt and freshly ground black pepper
• 6 tablespoons unsalted butter
• Thinly sliced flat-leaf parsley leaves
Directions:
Stir together potatoes and cabbage in a medium bowl; season with salt and pepper to
taste.
Using your hands, form the mixture into 3"-wide patties and transfer them to a plate.
Heat 3 tbsp. of the butter in a 10" nonstick skillet over medium-high heat. Place half of
the patties in the skillet and cook, turning once, until golden brown, about 4 minutes.
Transfer to a paper towel–lined plate.
Wipe out skillet with a paper towel, add remaining 3 tbsp. of butter, and repeat with
remaining patties. Garnish with parsley leaves, if you like.
Source: http://www.saveur.com/article/Recipes/Bubble-And-Squeak
Roasted Cornish Hens
Serves 2 (1 serving = 1 hen)
You can also rub rosemary or a combination of fresh herbs under the loosened skin of the
hens.
Ingredients:
• (1 1/4-pound) Cornish hens
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• thyme sprigs
• garlic cloves, halved and crushed
• 1/3 cup dry white wine
Directions:
Preheat oven to 350°.
Remove and discard the giblets and necks from hens. Rinse hens with cold water; pat dry.
Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing
between skin and meat. Combine salt and pepper; rub under loosened skin. Insert 2 thyme
sprigs and 2 garlic halves under loosened skin of each hen. Lift wing tips up and over
backs; tuck under hens.
Place the hens, breast sides up, in an 11 x 7-inch baking dish. Pour white wine over hens.
Bake at 350° for 55 minutes or until a thermometer registers 180°, basting occasionally
with wine. Let stand for 5 minutes. Discard skin.
Source: Cooking Light
Scotland
Thick Scottish Shortbread
Superfine sugar helps give these treats their delicate texture. If you can't find it, pulse
granulated sugar in a food processor for about 30 seconds.
Makes 12 squares.
Ingredients:
• 6 ounces (1-1/2 cups) unbleached all-purpose flour
• 3-1/2 ounces (3/4 cup) cornstarch
• 1/8 teaspoon. salt
• 1/2 cup plus 2 tablespoons. superfine sugar
• 8 ounces (16 tablespoons.) unsalted butter, softened at room temperature for 1
hour and cut into 16 pieces
• 1 teaspoon vanilla extract
• Lemon Curd (optional)
Directions:
Position a rack in the middle of the oven. Heat the oven to 300°F. Line an 8x8-inch
brownie pan with heavy aluminum foil, letting the foil extend over two sides of the pan.
Sift the flour, cornstarch, and salt into a large bowl. Add 1/2 cup of the superfine sugar
and, with an electric mixer on low speed, mix to just blend the ingredients. Add the butter
pieces and vanilla and mix until large (1/4- to 1/2-inch) crumbs form, about 2 min. Very
gently press the dough evenly into the prepared pan. Don't pack the dough into the pan.
Bake until the top of the shortbread just begins to turn golden, about 1 hour and 10 min.
Remove from the oven and immediately sprinkle the remaining 2 Tbs. superfine sugar
over the top. Cut the shortbread into 12 squares, being sure to cut through to the bottom.
Cool completely before lifting the foil and shortbread from the pan.
If you like, serve the shortbread topped with Lemon Curd.
Source: Fine Cooking
Dundee Lamb Chops
Thanks to Mrs. Keiller of Dundee, who bought a load of surplus oranges and made them
into marmalade, Dundee is forever associated with that fruit (and jute and journalism as
well as jam). So whenever marmalade is added to a recipe (as here) it immediately
becomes "Dundee". The quantities below will serve four (unless the chops are very small
or the appetites are large).
Ingredients:
• Four leg of lamb chops
• 2.5 fluid ounces (75ml or five tablespoons) vinegar
• Half teaspoon ground ginger
• 4 tablespoons marmalade - from Keiller's of Dundee to be authentic!
• 4 slices orange for garnish
• 2 ounces (60g or half stick) butter
• 2½ fluid ounces (75ml) water
• Half teaspoon paprika
• Salt and pepper
Directions:
You will need a frying pan with a heavy base and a close-fitting lid. First, brown the
chops in the butter.
Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
Place a generous tablespoon of marmalade on the top of each chop.
Bring to a slow simmer and cook for 45 minutes on a very low heat. If required, add a
little extra water.
Serve with a twist of orange on top of the chops and with boiled potatoes and fresh
vegetables.
Source: http://www.rampantscotland.com/recipes/blrecipe_dundeelamb.htm
Clapshot
This is a simple traditional dish which originated in the Orkneys. Variations on this
recipe are sold, ready made and microwaveable, in supermarkets in Scotland these days.
It is often served with haggis, instead of separate "tatties and neeps."
Ingredients:
• 1 pound boiled potatoes
• 1 pound boiled turnip
• 1 or 2 tablespoons chopped chives
• Salt and pepper
• 2 ounces butter or margarine
Ingredients:
Beat the two vegetables together while still hot and mix in the butter, chives and
seasoning. If necessary, continue to beat in a pot until it is piping hot before serving.
Source: http://www.rampantscotland.com/recipes/blrecipe_clapshot.htm
Wales
Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes)
Serves 4-6
Salmon is the king of fish and these potato and fish cakes, flavoured with parsley and
chives are a luxury starter or main course.
Ingredients:
• 8 ounces salmon, poached & flaked 1 tablespoon chives, chopped
• 1 pound. potatoes, peeled salt & pepper
• 3 ounce butter
• Zest of a lemon
• 1 tablespoon parsley, chopped oil for frying
Directions:
Boil the potatoes until tender. Mash well with 1 oz. of the butter and mix in the finelyflaked salmon, the chopped parsley, chopped chives and lemon zest. Season to taste with
salt and pepper. Turn out onto a floured surface, divide into 8 portions and shape into
cakes. Fry in 2 ounces butter mixed with oil until golden brown on each side. Drain on
kitchen paper. Serve as a starter on a bed of lettuce with soured cream and chive dressing
or as a main course garnished with parsley and lemon wedges.
Source: http://welsh-recipes.the-real-way.com/teisennau-eog-dyfrdwy-(dee-salmon-fishcakes).html
Welsh Rarebit
Serves 4
Ingredients:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon mustard powder, or to taste
• 1/2 teaspoon cayenne, or to taste
• 3/4 cup strong dark beer, like Guinness (optional)
• 2 tablespoons Worcestershire sauce, or to taste
• 1 pound Cheddar, Double Gloucester or other English cheese (or other good semihard cheese, like Comté or Gruyère, or a mixture), grated
• 4 to 8 pieces lightly toasted bread
Directions:
Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to
cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in
mustard and cayenne, then whisk in beer and Worcestershire sauce.
When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth.
Remove from heat and pour into a broad container to set (you can refrigerate for up to a
day at this point).
Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are
crisp. Serve immediately.
Source: New York Times Dining & Wine
Welsh Cakes
Makes 20 2-1/2-inch cakes
Ingredients:
• 2 cups (260 grams) all-purpose flour
• 1/3 cup (65 grams) granulated white sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/2 cup (113 grams) cold unsalted butter
• 1/3 cup (50 grams) currants or raisins
• 1/4 cup (40 grams) chopped Mixed Peel (candied citrus peel)
• 1 large egg, lightly beaten
• 2 - 4 tablespoons milk
Directons:
In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon,
and mace. Cut the butter into small pieces and blend into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs. Stir in the currants
and mixed peel. Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5
mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.
Lightly butter a griddle, heavy frying pan, or electric frying pan and heat to medium hot.
Cook the Welsh cakes for about 5 minutes per side, or until they are golden brown, but
still soft in the middle. Immediately after baking, sprinkle with granulated white sugar.
Serve warm or at room temperature.
Welsh cakes can also be eaten buttered or split in half and spread with jam.
Note: Welsh Cakes can also be baked in a 350 degree F (177 degree C) oven. Place on a
parchment paper lined baking sheet and bake for about 7 - 9 minutes on each side or until
set and very lightly browned yet still soft inside (they won't get as brown as when you
cook them on a griddle). They can also be cooked on a baking stone in the oven. Heat
the stone in a 350 degree F (177 degree C) oven and then bake the Welsh Cakes on the
stone, turning after about 4 - 5 minutes, or until lightly browned.
Source: http://www.joyofbaking.com/WelshCakes.html#ixzz0zbZuoLAF
London
Minced Beef Pie
Serves 4
Ingredients:
• 600 Gram Lean minced beef (1 lb 5 oz)
• 2 Tablespoon Vegetable oil
• 1 Medium Onion, peeled and chopped
• 2 Cloves Garlic, crushed
• 2 Tablespoon Plain flour
• 2 Tablespoon Tomato puree
• 1 Teaspoon English mustard
• 75 Gram Mushrooms, finely chopped (3 oz)
• 300 ml Brown ale or bitter (11 fl oz)
• 400 Gram Puff pastry, or shortcrust or suet crust pastry (14 oz)
• Milk or beaten egg to glaze
Directions:
Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of a
spoon as it browns.
Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato puree and cook
a further 2 minutes. Add the mustard, mushrooms and brown ale and bring slowly to the
boil. Cover then simmer for 20 minutes. Cool.
Turn the mixture into a 1 3/4 pint pie dish or 4 individual pie dishes.
Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry
to fit and press firmly onto the dish. Brush with milk to glaze.
Bake at 220 °C / 425 °F / Gas 7 for 15 minutes for small pies 20-25 minutes for large or
until the pie is golden.
Serve the minced beef pies with a dollop of mashed potato and some parsley liquor to
recreate the famous East End specialty of Pie, Mash and Liquor.
Source: http://www.hub-uk.com/foodpages36/1796.htm
Parsley Liquor
Ingredients:
• 25 gram butter (1 oz)
•
•
•
•
•
25 gram plain flour (1 oz)
300 ml water (10 fl oz)
4 Tablespoon chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon malt vinegar, optional
Directions:
Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley
and seasoning and vinegar if using.
Serve with a minced beef pie and mashed potatoes.
Source: http://www.hub-uk.com/foodpages36/1797.htm
Sticky Toffee Pudding
Serves 6-8
Ingredients:
• 2 ounces butter
• 6 ounces granulated sugar
• 1 egg
• 8 ounces flour
• 1/2 teaspoon. baking powder
• 1 cup. hot water
• 1/2 teaspoon baking soda
• 6 ounces stoned dates (pitted)
• vanilla
Directions:
Cream butter and sugar, add egg and beat for a few minutes. Fold in flour.
Soak dates in water with baking powder, baking soda and vanilla. Sitr into flour mixture.
Turn into 7X7 pan, greased, and bake approximately 30-40 minutesat 325 degrees. Melt 3
oz. butter in saucepan, add 6 oz. brown sugar, (dark, soft brown sugar for richer topping)
and 1/4 pt. whipping cream and boil for 2-3 minutes until fudgy. Pour over hot pudding
Source: http://recipes.epicurean.com/recipe/19690/sticky-toffee-pudding.html
Isle of Man
Manx Fruit Bonnag
Ingredients:
• 1/3 of a cup of sugar
• 2 cups of self raising flour
• 1 cup of dried fruit – sultanas are good
• 1 cup of sour milk
• 1 and 1/4 cups of margarine
Directions:
Heat your oven to 190 degrees C / 375 degrees F.
Add the flour, sugar and fruit to a bowl. Then mix in the sour milk and finally the
margarine.
Mix this well with a wooden spoon until everything is all mixed in.
Lightly grease a 2lb loaf tin. Pour the mixture into the tin and place in the oven on the
middle shelf. Bake for approximately 55 minutes or until a knife inserted into the cake
comes out clean.
Set aside to cool and then gently remove from the tin
Source: http://isleofmanfood.com/manx-fruit-bonnag/
Manx Queenies with Stilton
Ingredients:
•
•
•
•
•
•
454 g Manx Queenies (scallops)
100 g Stilton
250 mL double cream
100 mL White Wine (optional)
salt and pepper
vegetable oil for cooking
Directions:
Place a frying pan on a high heat and add small amount of oil. Add Manx Queenies to the
pan and cook quickly for 2-3mins.
Place Manx Queenies in a dish , then place pan back on heat and add white wine. Reduce
wine by half, add cream and bring to the boil.
Reduce heat and crumble in stilton. Do not re-boil as it will split.
Return Manx Queenies to the pan allow to heat back through, season to taste.
Serve in a dish with crusty bread and salad.
Source: http://queeniefestival.com/manx-queenies/manx-queenies-recipes/
Sausage and Mash with Onion Gravy
Ingredients:
For the mash
• 4 large Potatoes
• knob of Butter
For the sausages and onion gravy
• 8 pork Sausages
• 2 tablespoons olive oil
• 2 large onions, sliced
• 200ml good beef stock
• Rosemary for garnish
Directions:
For the mashed potatoes: boil the potatoes in a pan of boiling salted water until they just
become soft – about 20 minutes
Drain and mash with a potato masher until smooth, add butter and a pinch of salt to taste
For the sausages and onion gravy, heat a tablespoon of oil in a frying pan and add the
sausages, fry them until golden brown or cook in an oven on 180 degrees or gas mark 4
for 20 minutes.
Meanwhile, in a saucepan, heat the remaining oil, tip in the onions and cook over a low
heat until caramelized nicely.
Then add the beef stock and cook down until its reduced by roughly half.
Plate up the mash and place sausages on top.
Pour over the onion gravy and garnish with a little fresh rosemary.
Source: http://isleofmanfood.com/isle-of-man/manx-recipes/meat/
Ireland
Colcannon
Ingredients:
• 4 pounds large red potatoes (about 9), peeled and quartered
• 12 tablespoons butter
• 1⁄2 small head cabbage, cored and thickly sliced
• 2 lightly packed cups chopped greens (any
combination of spinach, parsley, kale, or broccoli or cauliflower leaves)
• 1 1⁄3 cups milk
• 4 scallions, green part only, chopped
• Salt and freshly ground black pepper
Directions:
Put potatoes into a steamer basket over a large pot of simmering water and steam over
medium heat until tender, about 45 minutes.
Meanwhile, bring 1/2 cup water and 2 tbsp. of the butter to a boil in a small pot over
medium-high heat. Add cabbage, reduce heat to medium-low, and cook until just tender,
about 15 minutes. Drain well, discarding liquid, and set aside.
Melt 2 tbsp. of the butter in a large skillet over medium-high heat. Add chopped greens
and sauté until just wilted, about 2 minutes. Add cabbage and cook until heated through,
1–2 minutes, then transfer to a large mixing bowl.
Put milk, scallions, and remaining butter into a small pot and bring to a simmer over
medium heat. Simmer until scallions are softened, 1–2 minutes, then add to cabbage
mixture and cover to keep warm.
When potatoes are done, add to cabbage mixture and mash with a potato masher until
fluffy and smooth with some chunks. Season to taste. Serve hot.
Source: Saveur
Chocolate Potato Cake
Ingredients:
• 1/2 lb / 225g butter
• 2 1/3 cups / 1 pound / 450g / caster or granulated sugar (superfine works best if
you have it handy)
• 4 eggs
•
•
•
•
•
•
•
•
9 rounded tablespoons grated chocolate (approximately 3 standard squares of
baking chocolate, or 90 grams / 3 1/2 ounces of other chocolate)
5 rounded tablespoons / 50g / 1 3/4 ounces ground almonds
1 cup / 5 ounces / 150g of cold, sieved or riced cooked potato (see below for
specific directions about the potato)
2 1/2 cups / 10 ounces / 300g flour (plain flour is fine, but cake flour is better if
you have it)
1/2 teaspoon cinnamon
2 rounded teaspoons baking powder
1/2 teaspoon salt
2/3 cup / 5 fluid ounces / UK 1/4 pint / 150ml milk
Directions:
First prepare your cake pan. A tube pan like a Bundt pan works best for this recipe: but a
springform cake pan works fine too.
If using a tube pan or Bundt pan, butter it well inside, paying particular attention to any
flutings or crevices in the pan. Then mix the flour and cocoa together and use this
mixture to flour the inside of the pan.
If using a springform pan, butter it too: then line it with a circle of buttered baking
parchment for the bottom and a strip of buttered baking parchment for the sides.
Now prepare your cooked potato by one of these two methods:
1. Boil in unsalted water 2 medium-sized potatoes or 3 small potatoes in their jackets,
then drain, cool completely, peel, and rice or sieve.
2. Or if you prefer, peel and chunk 2 medium-sized potatoes or 3 small potatoes, boil for
15 minutes or until cooked through. Drain them, dry them briefly over low heat until
most of the steam has stopped rising, then remove from heat and mash well, ricing or
sieving when fully cooled.
An important note about the potatoes: Do not add them to the batter if they are even
slightly warm. If you do, the result will be a heavy cake that may fail to rise, or only rise
partway. Also: We have never tried this cake with instant mashed potatoes. Better to play
it safe and use the real thing.
Preheat the oven to 350° F / 275° C. Then prepare the cake batter:
Grate the chocolate on a fine grater, or pulse in a food processor, or crush with a mortar
and pestle, until reduced to small granules. (The food processor is by far the easiest and
fastest way: the grater and mortar-and-pestle are more labor intensive, but produce a
slightly finer result.)
When this is done, sift the flour once by itself. Then sift it a second time with the
cinnamon, baking powder and salt.
Cream the butter with the sugar until light and fluffy.
Separate the eggs. Add the yolks, one at a time, to the creamed mixture, beating well after
each one.
Stir in the grated chocolate and ground almonds. Add the sieved potato and stir again.
Add the flour alternately with the milk, beating gently until smooth after each addition.
When this process is complete, whip the egg whites until stiff but not dry. Fold the
whipped egg whites carefully into the cake mixture.
Spoon into the prepared springform pan or Bundt pan / tube pan: tap gently once on the
counter to settle. Bake for 1 3/4 hours. Test for doneness with a toothpick or skewer at
the end of this time: bake for another 15 minutes if needed.
Remove from the oven and allow to rest in the pan for at least twenty minutes before
removing from the pan: then cool on a rack.
To finish, frost the chocolate cake with a chocolate-based icing, or (if you prefer the
simple approach) dust with confectioners' sugar / icing sugar.
Source: http://www.europeancuisines.com/Ireland-Irish-Chocolate-Potato-Cake-Recipe
Channel Islands
Gâche Mélée (pronounced Gosh Mel - are)
Gâche Mélée is a traditional Guernsey apple dessert and is a favourite with locals. Gâche
Mélée is particularly good in the autumn when the nights are becoming colder and darker
and the apples are freshly picked. It’s great eaten hot or cold and with a dollop of
Guernsey cream or custard.
Ingredients
• ½ pound flour
• ¼ pound suet or Guernsey Butter
• 1½ pound apples (peeled, cored and chopped)
• ½ pound demarara sugar
• ¼ teaspoon of nutmeg
• ¼ teaspoon of cinnamon
• ¼ teaspoon of mixed spice
• ½ teacup of water
• 1 teaspoon salt
• 1 egg
Preparation
Rub the butter or suet into the flour until like breadcrumbs. Add all other dry ingredients,
apple and mix well. Add egg and water and again mix well. Place in a 7 inch (18cm)
square tin.
Tip: Prior to making this dessert all dry ingredients and apple can be mixed together and
stood in the fridge to improve the flavor. Also, why not keep back some sugar to sprinkle
on top prior to cooking – this makes a crunchier top.
Cooking
Cook in a low oven for 2 hours until golden brown.
Source: http://www.goodfoodguernsey.com/recipes/traditional.aspx
Bean Jar
Ingredients:
• 1 pound Haricot Beans
• 1 pound Butter Beans
• 1 pound Belly Pork
• 1 pound Onions
•
•
Stock
Seasoning
Directions:
Soak beans over night in cold water. Discard the water.
Put beans in fresh water and boil for at least 30 minutes.
Add pork, chopped onions and stock cube and boil for a further 20 minutes.
Place in a low to medium oven for three to four hours (minimum) or slow cooker.
Beans should be soft and meat should fall off the bone.
Enjoy with a thick slice of farmhouse bread and butter.
Source: http://www.goodfoodguernsey.com/recipes/traditional.aspx