By Christina Malloy
1 pound pork sausage (I like to use Johnsonville's Irish O'Garlic Sausages)
1 pound bacon
1 or 2 onions chopped or sliced
3 carrots, chopped (optional)
4 large potatoes, peeled and sliced
salt and ground black pepper to taste
2 TB fresh parsley
2 cups beef or chicken stock
1/2 cup Guinness (could be replaced with water or stock)
1/2 cup heavy cream (could be replaced with water or stock)
1. Preheat oven to 325 degrees.
2. Place the sausages and bacon into a large skillet over medium heat, and cook until the sausages are browned on both sides, about 10 minutes. Slice the sausages, and set the sausage and bacon aside.
3. Place a layer of 1/3 of the onions in a 9 x 13-inch baking dish, followed by a layer of 1/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers twice more.
4. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill in the spaces in the layers.
5. Bake in the preheated oven until the potatoes and vegetables are tender, about 1 1/2 hours.
Showing posts with label Irish Dishes. Show all posts
Showing posts with label Irish Dishes. Show all posts
Irish Cream Frosting
by Kathy Malloy Valenzuela
Ingredients:
6 egg yolks
3/4 cups sugar
1/2 cup light corn syrup
1 cup unsalted butter, softened
2 TB Bailey's Irish Cream (or more, to taste)
Directions:
1. In a large mixing bowl, beat yolks until light in color.
2. Combine sugar and corn syrup in a small saucepan and heat, stirring constantly, until sugar dissolves and syrup comes to a rolling boil, the entire surface covered with large bubbles.
3. Remove from heat and immediately pour into yolk mixture, beating on medium speed. Don't allow syrup to fall directly onto beaters.
4. Continue beating until completely cool.
5. Gradually beat in the softened butter and Bailey's Irish Cream. If frosting will be refrigerated, be sure to bring it to room temperature before re-beating and frosting.
Ingredients:
6 egg yolks
3/4 cups sugar
1/2 cup light corn syrup
1 cup unsalted butter, softened
2 TB Bailey's Irish Cream (or more, to taste)
Directions:
1. In a large mixing bowl, beat yolks until light in color.
2. Combine sugar and corn syrup in a small saucepan and heat, stirring constantly, until sugar dissolves and syrup comes to a rolling boil, the entire surface covered with large bubbles.
3. Remove from heat and immediately pour into yolk mixture, beating on medium speed. Don't allow syrup to fall directly onto beaters.
4. Continue beating until completely cool.
5. Gradually beat in the softened butter and Bailey's Irish Cream. If frosting will be refrigerated, be sure to bring it to room temperature before re-beating and frosting.
Kathy's Irish Cream Cake
by Kathy Malloy Valenzuela
Ingredients:
2 cups all purpose flour
1 1/2 cups sugar
1/2 cup butter
1 cup milk
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 TB Bailey's Irish Cream
3 eggs
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 8" or 9" pans, or a 13"x 9" rectangle.
3. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds.
4. Beat on high speed 3 minutes.
5. Pour into pan(s) and bake 30-35 minutes.
6. When cool, frost with Irish Cream Frosting.
Ingredients:
2 cups all purpose flour
1 1/2 cups sugar
1/2 cup butter
1 cup milk
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 TB Bailey's Irish Cream
3 eggs
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 8" or 9" pans, or a 13"x 9" rectangle.
3. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds.
4. Beat on high speed 3 minutes.
5. Pour into pan(s) and bake 30-35 minutes.
6. When cool, frost with Irish Cream Frosting.
Corned Beef and Cabbage
By Febrina Malloy
Be sure to cook the potatoes with the meat according to the recipe; otherwise the corned beef will be too salty.
Ingredients:
5 lb. corned beef brisket
1 or 2 tsp. pickling spices, in a tea ball or cloth bag
8 small potatoes, scrubbed, peeled, and cut up
1 or 2 yellow onions, peeled and cut into quarters
a few turnips, peeled and quartered
8 carrots, scrubbed
1 small head of cabbage, cut in quarters
Directions:
1. Place meat in a large heavy kettle with a tight fitting lid, cover with cold water, and add spices.
2. Bring to a boil. Skim if needed, and reduce heat.
3. Simmer covered 3 1/2 to 4 hours, or until meat is tender when pierced with a fork.
4. Remove some of the cooking liquid, then add potatoes, onions, turnips, and carrots.
5. Cook 25 minutes, then skim off fat.
6. Place cabbage wedges on top of vegetables and cook 20 minutes more, until vegetables are tender.
Be sure to cook the potatoes with the meat according to the recipe; otherwise the corned beef will be too salty.
Ingredients:
5 lb. corned beef brisket
1 or 2 tsp. pickling spices, in a tea ball or cloth bag
8 small potatoes, scrubbed, peeled, and cut up
1 or 2 yellow onions, peeled and cut into quarters
a few turnips, peeled and quartered
8 carrots, scrubbed
1 small head of cabbage, cut in quarters
Directions:
1. Place meat in a large heavy kettle with a tight fitting lid, cover with cold water, and add spices.
2. Bring to a boil. Skim if needed, and reduce heat.
3. Simmer covered 3 1/2 to 4 hours, or until meat is tender when pierced with a fork.
4. Remove some of the cooking liquid, then add potatoes, onions, turnips, and carrots.
5. Cook 25 minutes, then skim off fat.
6. Place cabbage wedges on top of vegetables and cook 20 minutes more, until vegetables are tender.
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