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Irish Cookbook: Wexford Irish Recipes
By James Newton
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About this ebook
Sample the wholesome homely food from Ireland, with recipes like: Irish stew, steak and guinness pie, boxty, coddle, colcannon, fadge and other traditional meat, potato and fish dishes.
Truly great traditional Irish meals and deserts from Wexford - Ireland.
Author
James Newton
James Newton is currently teaching film and television studies at the University of Kent and at Canterbury Christ Church University. His doctoral research focuses on the topic of Anarchism and cinema. His other research interests include horror, westerns, the avant-garde and oppositional culture. He is also a practising film-maker and his work includes both experimental and narrative work.
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Book preview
Irish Cookbook - James Newton
Wexford
Irish
Recipes
James Newton
Smashwords Edition
© 2011-12 Springwood emedia
All rights reserved
About Irish Cooking
Irish cuisine is a style of cooking that has evolved from centuries of social and political change. The cuisine takes its influence from the crops grown and animals farmed in its lush green fields. The introduction of the potato in the second half of the 16th century heavily influenced Ireland's cuisine considerably. Common Irish dishes are Irish stew, bacon and cabbage, potato, boxty, coddle, colcannon and (mainly in Ulster) fadge.
Ten facts about Ireland
Ten fun facts about Ireland
1: The Irish flag dates from the 1800's.
2: The highest point in Ireland is Mount Carrantuohill with its 1041 meters.
3: Celtic tribes arrived on the island between 600-150 B.C.
4: The Parliament of Ireland consists of the Senate and a Lower House.
5: The most heavily populated county is county Dublin.
6: The longest place name in Ireland is Muckanaghederdauhaulia.
7: Irelands military is organized under the Irish Defence Force.
8: Saint Patrick's is an Irish holiday honoring Saint Patrick.
9: There are more mobile phones in Ireland than there are people.
10: Ireland joined the European Community in 1973.
WEXFORD IRISH RECIPES
Wexford Apple Jelly
Ingredients:
5 lb/ 2 kg apples
12 whole cloves
4 pt/ 2 lr/ 8 cups water
4 lb/2 kg/ 8 cups sugar
Method:
Wash and quarter the apples. There is no need to peel or core them. Place in an ovenproof dish and add water. Cover, with aluminium foil if necessary. Cook overnight at the bottom of the oven, gas mark l/2, 225°F, 110°C. Next day strain through a jelly bag or a clean, white pillow case - do not squeeze! Measure the liquid into a large saucepan and for every cupful add a cupful of sugar. Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Be careful here, as over-boiling will produce a syrup which will just get thicker without setting. Pour into jars which have been warmed in the oven and cover with waxed discs and lids.
BAKERY
Irish Spice Bread
Ingredients:
10 oz Flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Mixed spice
1/2 ts Ginger, ground
4 oz Sugar, brown, light
2 oz Citron, candied; chopped
6 oz Raisins, plain or golden
4 oz Butter
6 oz Golden syrup
1 lg Egg; beaten
4 T Milk
Directions:
Sift the flour with the soda and baking powder, mixed spice and ginger. Add the brown sugar, chopped peel and raisins and mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.
Wexford
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