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Irish Cookbook: Wexford Irish Recipes

Irish Cookbook: Wexford Irish Recipes

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Irish Cookbook: Wexford Irish Recipes

78 pagine
1 ora
Apr 6, 2012


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.

Apr 6, 2012

Informazioni sull'autore

James Newton is a retired Chef who has had a great career catering for the rich and famous. He has worked all around the world in some of the most exotic locations. Now in his series of ecookbooks he brings together the know how of how to cook regional and international dishes from the places he has visited.From the USA, South American, the Caribbean, Morocco, Middle East, Greece, Italy, UK, Spain and many more discover traditional dishes like the ones you liked on vacation.

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Anteprima del libro

Irish Cookbook - James Newton




James Newton

Smashwords Edition

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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 Apple Jelly


5 lb/ 2 kg apples

12 whole cloves

4 pt/ 2 lr/ 8 cups water

4 lb/2 kg/ 8 cups sugar


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.


Irish Spice Bread


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


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

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