by Haley Harper
Bake for 1 hour.
Cool in the tin for 15 minutes. Remove, transfer to a serving platter, and sprinkle with powdered sugar.
Steak and Guinness Pie
Ingredients
1 1/2 lbs boneless chuck roast cubed
salt and pepper
3 teaspoons flour
olive oil
1 onion, peeled and diced
1 carrot, peeled and chopped
4 sticks celery, diced
1/4 cup chopped mushrooms
2 teaspoons fresh rosemary
1 teaspoon fresh thyme
1 bay leaf
1 bottle Guinness
1 beef bouillon cube
2 cans chopped tomatoes
2 pie crusts
1 egg, beaten
Directions
Season the beef with salt and pepper to taste. Sprinkle with flour, and toss until coated.
Brown the meat in 1 tablespoon olive oil over medium-high heat until brown.
Add the onion, and fry for another minute.
Add the celery, carrots, mushrooms, and herbs and sauté about 5 minutes
Add the Guinness, bouillon cube, and diced tomatoes.
Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened.
Crust
Preheat the oven to 375°F.
Place one of the pie crusts into the bottom of a large pie dish, making sure the crust hangs over the edge.
Put the meat stew into the pie shell.
Place the remaining pastry crust on top, folding the crust over the edges and crimping.
Poke a few holes into the pastry, and brush the top of the pastry with the beaten egg.
Place the dish on a baking sheet and bake for 45 minutes, or until golden and bubbling. Let cool for 10 minutes before serving.
Spotted Dog Bread
Ingredients
3 ½ cups white flour
½ cup mixed raisins
3 tsp white sugar
½ tsp baking soda
½ tsp salt
1 egg
2 cups buttermilk or sour milk
Preheat oven to 450⁰
Directions
Sift flour, baking soda, salt and about 2/3rds of the sugar into a large bowl
Mix in the fruit.
Combine ½ cup of the milk with the egg and stir
Make a well in the centre of the flour mixture and pour in the milk and egg mixture
Use hands to mix into soft dough
Once mixed place it on a floured wooden board, and then shape the dough into a round about 2 inches thick.
Brush the top of the dough with some of the remaining milk and sprinkle the rest of the sugar over it.
Cut a deep cross on the top of the dough.
Bake at 450⁰ for about 5 minutes to brown c rust
Reduce heat to 400⁰ and bake for 25 minutes or until bread sounds hollow when bottom of pan is tapped
Corned Beef and Cabbage
3-4 lb Corned Beef Brisket
2 Onions
2 Carrots
1 Stick of celery
I Cabbage
A small pat of butter
Tablespoon each of honey and wholegrain mustard
Good pinch of ground cloves
Place the meat in a large saucepan of water and bring to the boil.
Chop the onions, carrots and celery and add to meat
Simmer for about 25-30 minutes per pound.
When cooked remove meat from the water and let drain a
Set aside 1 cup of the cooking water
Discard the vegetables
Make a paste of the honey, mustard and cloves and spread over meat
Let the meat sit for at least 20 minutes
Bake meat at 400º F for about 20-30 minutes.
Cabbage Directions
Remove the outer leaves and core of the cabbage and grate
Put half a cupful of the cooking liquid water in a saucepan with the butter and bring to a boil.
Add the cabbage and stir it constantly until it becomes slightly soft about 5 minutes
Serve with sliced meat
Black Irish Pudding
1 pound cooked barley
1 pound fresh beef suet
½ cup fresh pig's blood
8 ounces bread crumbs
8 ounces fine oatmeal
½ cup skimmed milk - warmed to room temperature
1 small onion - chopped
2 teaspoons pepper
2 teaspoons dried mint
1 and 1/2 teaspoon salt
1/2 teaspoon allspice
Preheat oven to 350 degrees.
Soak bread crumbs in the milk.
Add the blood and barley
Stir to combine
Grate the beef suet into the bowl.
Stir in oatmeal
Stir in onion and seasonings
Split the mixture in two and divide between two pans
Bake for one hour until the pudding is completely cooked.
Thank you so much for purchasing this book. I hope you have enjoyed the story. Feedback from readers helps others to find good books to read. A review on Amazon is always greatly appreciated. Personal comments are also welcome. You can contact me at [email protected]. I look forward to hearing from you.