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ENJOY ST. PATRICKS DAY WITH THESE FAMOUS IRISH RECIPIES
Tuesday, March 16, 2010 at 8:30:14 AM

IRISH COFFEE

1 teaspoon sugar
1 tablespoon double cream
1/4 pint strong black coffee
Generous amount of Irish Whiskey

Dissolve the sugar in the coffee in a warmed, long-stemmed whiskey glass. Add whiskey to within one inch of the rim and stir.
Holding teaspoon at the edge of the glass, pour cream over the back of the spoon slowly so that the cream floats on the surface. DO NOT STIR. Enjoy!

SODA BREAD

12 oz. plain flour
1 tsp salt
1 heaped tsp baking soda
8-11 fl. oz. buttermilk

Stir dry ingredients into a mixing bowl. Make a well in the centre and pour in all the milk at once. Mix with a broad-bladed knife, working quickly and gently to form a firm dough. Roll into a circle and cut into four farls. Bake on a hot griddle until brown on both sides.

IRISH STEW

1 pint water
2 lbs potatoes
1 lb onions
2 lbs breast of mutton
salt and pepper

Trim the meat and place in a saucepan. Add some sliced potatoes and onion. Add water and season with salt and pepper, and bring to a boil. Simmer for an hour. Add the remaining potatoes and onions. Simmer again for a further hour, When cooked, serve on a hot dish.

CHAMP

4 spring onions
1/2 cup milk
1 lb freshly cooked mashed potatoes
4 tablespoons melted butter
salt and pepper

Cook the chopped spring onions in the milk, then drain, reserving the milk. Mash the potatoes, season to taste then add the spring onions, beating well together, adding enough hot milk to make the dish creamy and smooth. Serve in a deep warm dish. Make a well in the centre, add butter and serve.

IRISH FRY

2 bacon rashers, back and streaky
2 sausauges, 2 slices black or white pudding
1/2 farl of soda bread
1 potato farl
1 - 2 large eggs
4 tbsps oil for frying

The secret of preparing a good fry is to cook the food in the right order. Start with the bacon and sausages, this adds flavour to the cooking oil. Then add the black or white pudding. Cut the soda bread in half and fry along with the potato bread until golden brown. Finish off with the egg.