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Irish Appetizer Recipes

We have selected our very favorite Irish Appetizer recipes along with some other appetizer recipes that we love. They are perfect for your next party or family gathering.

Irish Bangers in a Blanket Irish Cheese Bites with Chutney Irish Sausage Kebabs Prawn Bundles with Herb Mayonnaise Crispy Irish Parsnips Wild Rice & Barley Stuffed Mushrooms Irish Leek & Swiss Tarts Irish Shillelagh Sticks

Irish Cheddar Triangles Guinness Batter Onion Rings Irish Chicken Wings with Guinness Parsley Cheese Ball Autumn Veggie Platter Salami Rolls Teriyaki Chicken Wings Deviled Eggs

We found some great items on Cooking.com for serving up your favorite Irish appetizer recipes.
Le Creuset 2-pc. Hors d'oeuvre Set	Rachael Ray 2-pc. Berry Paisley Platter and Dip Bowl

 

 

Irish Bangers in a Blanket
Decorated as Mummies for Halloween

8 cooked Irish sausages or Bangers
1 can refrigerator crescent rolls

Unroll the crescent rolls into 8 pieces. Place one sausage into the center and fold over and secure at the top and bottom. Cut strips into the side pieces and crisscross one strip on one side, then one from the other side. Continue until all strips are crossed and secured. Bake at 375F for 12 minutes. Serve warm with relish, chutney or dip.

 

Irish Cheese Bites with Chutney

4 tbsp. ricotta cheese
4 tbsp. parmesan cheese
4 tbsp. soft goat's cheese
1 sheet ready-made puff pastry, thawed
Sharwood's Mango Chutney

Preheat oven to 400F. Put the cheeses into a bowl and mix thoroughly.

Spread the pastry and roll lightly on a floured surface. Using a 2-inch biscuit cutter, cut out 12 circles and place them on an ungreased baking sheet. Prick the pastry with a fork and bake for 8 to 10 minutes or until pastry has risen. Remove from oven and spoon out one teaspoon of the cheese mixture onto each pastry, dividing evenly. Bake for about 5 minutes until the the cheese is melted and browned around the edges. Serve warm topped with a small spoonful of chutney.

 

Irish Sausage Kebabs

Irish sausage kebabs are a type of sandwich, similar to an American hot dog, that are served in most fast food restaurants in Ireland. They consist of an Irish sausage, topped with tomatoes and onions, that have been marinated in vinaigrette, then wrapped in puff pastry and baked until browned and heated through. Kebabs are not to be confused with Middle Eastern Kabobs, or Shish Kabobs, which are totally different.

2       1 lb. packages Donnelly Irish Sausages
2       tomatoes, diced to 1/4 inch
1       medium onion, diced to 1/4 inch
1-1/2 c. vinaigrette marinade or salad dressing
1/4    tsp. ground curry powder
1/4    tsp. ground ginger
1       package ready-made puff pastry thawed (2 sheets)
1       beaten egg

Start one day ahead. Marinate the onion and tomatoes in the refrigerator overnight. The next day, fry the sausages until thoroughly cooked; drain and set aside. Spread the pastry and roll lightly on a floured surface. Cut into 4-inch squares. Place one teaspoonful marinated vegetables in the center, then place one sausage on top.

Wrap and seal the seam with a little water, placing them on an ungreased baking sheet, seam side down. Brush with beaten egg and bake 12 to 15 minutes until pastry is risen, cooked through and golden brown. Serve warm as an appetizer.

 

Prawn Bundles with Herb Mayonnaise

1-1/4 lb. frozen prawns, thawed
1/3    c. dry white wine
3/4    c. chopped chives
2       pinch cayenne pepper
8       sheets filo pastry
6       tbsp. butter, melted
         chopped chives, to garnish
         salt and pepper

Herb Mayonnaise:
1 c.  mayonnaise
1/2  tsp. curry powder
1/2  tsp. mustard
1/2  c. chopped chives, to garnish
       juice of one lemon
       pinch of black peppercorns

Preheat oven to 400F. Gently poach the prawns in wine, lemon juice and peppercorns until they start to change color. Drain and sprinkle with chives, cayenne pepper, salt and pepper.

Prepare the herb mayonnaise. Place the mayonnaise in a bowl; add the curry powder, mustard and chives and mix well. Refrigerate until needed.

To assemble the parcel, take one sheet of filo pastry and brush liberally with butter. Cut into six equal squares and place them on top of each other. Repeat with all the remaining sheets.

Place two tablespoons of the prawn mixture on top of the filo square and gently bring the corners up around it, forming a parcel. Tie with string and place on a baking tray. Repeat until the prawns are all used. Bake in a preheated oven for 15 minutes or until all of the parcels are golden and crisp. Remove the string, garnish with chopped chives and serve on a bed of herb mayonnaise. Serve as an appetizer.

Crispy Irish Parsnips

6  oz. all-purpose flour, sieved
4  oz. grated Parmesan cheese
2  lb. parsnips, peeled and quartered lengthways
    olive oil cooking spray
    salt and freshly ground pepper

Preheat oven to 400F. Combine the flour, cheese, salt and pepper in a mixing bowl. Boil the parsnips for one minute; drain.

To bake, thoroughly spray a baking sheet with cooking spray. Sprinkle half the cheese mixture onto the sheet. Lay the parsnips next to each other in a single layer. Spray the parsnips with cooking spray and sprinkle with the other half of cheese mixture. Place the pan in the oven and bake for 20 minutes, then turn over and continue baking for another 15 to 20 minutes or until crisp and golden. Serve as an appetizer with your favorite dip.

 

Wild Rice & Barley Stuffed Mushrooms

1/4 c. uncooked wild rice
2 tbsp. olive oil
1/2 medium onion, finely chopped
1/2 c. uncooked pearl barley
2 cloves garlic, minced
2 c. chicken broth
1 small red bell pepper, finely chopped
8 ounces fresh white mushrooms
1/4 c. shredded carrots
1/2 tsp. dried oregano

Rinse rice in fine strainer under cold running water; drain and set aside. Heat 1 tablespoon oil in 3 quart saucepan over medium heat. Add onion to oil; cook and stir about 10 minutes. Add barley, rice and garlic; cook and stir over medium heat 1 minute. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour.

Clean mushrooms with a soft cloth and remove stems. Set caps aside; finely chop stems. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; chopped mushrooms, carrot and oregano; cook and stir 5 to 6 minutes. Stir the bell pepper mixture into saucepan of rice mixture. Remove from heat.

Preheat oven to 350F.

Slightly over stuff mushroom caps with rice mixture. Spray baking dish with cooking spray. Place the stuffed mushrooms in a single layer and bake, uncovered, 15 minutes at 350F. Serve hot from the oven.

 

Irish Leek & Swiss Tarts

2 uncooked pie crusts, cut into 4 inch circles
12 4-inch heavy duty tin foil circles
1 envelope leek soup mix
1-1/2 cups milk
1/2 cup light cream
3 slightly beaten eggs
6 ounces Swiss cheese, shredded
1 teaspoon dry mustard
dash pepper
1 4.5 can deviled ham
2 tablespoon fine dry bread crumbs

Oven 450F

Place pie crusts into small 12 count tart pan (or a muffin pan will do). Line the pastry with the foil circles. Bake for 5 minutes, remove from oven and discard foil. Reduce oven to 325F.

In a saucepan, combine soup mix and milk; cook and stir until mixture boils. Remove from heat; cool slightly. Stir in cream. Combine eggs, cheese, mustard and pepper. Gradually add to the soup mixture, stirring until well blended.

Mix deviled ham and bread crumbs and spread on the sides of each tart shell. Carefully pour soup mixture into each shell. Bake at 325F for 30 to 35 minutes, until center is firm.

Let stand about 10 minutes. Top with a dab of sour cream and parsley, then serve. Yield: 12 tarts

 

Irish Shillelagh Sticks

8 slices bacon, cut in half length wise
16 garlic flavored breadsticks (Stella Dora)
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Wind one piece of bacon around each breadstick, diagonally. Combine the Parmesan cheese and parsley and turn out onto a flat surface.

Using 4 breadsticks at a time, place them on a double layer of paper towels in the microwave. Cook for 2-1/2 minutes on high (do not overcook as breadsticks will burn). Immediately roll each breadstick in the cheese and Parmesan coating. Continue until you have 16 Shillelagh sticks.

Note: If you prefer a softer breadstick, purchase 2 packages of Pillsbury refrigerated breadsticks. Wrap each one with the bacon, as above, place on a baking sheet and cook according to the package directions; then roll in the coating.

 

Irish Cheddar Triangles

1-3/4 cups flour
1/2 cup yellow cornmeal
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick butter, cut into small pieces
6 ounces shredded sharp Cheddar cheese
1/2 cup cold water
2 tablespoons white vinegar
coarsely ground black pepper

Oven 375F

I always use my food processor when preparing recipes that require fine chopping or shredding. It is so much easier and less time consuming.

In a food processor, mix flour, cornmeal, sugar, salt and baking soda. Add the butter and process until mixture forms coarse crumbs. Transfer to a large bowl and stir in cheese, water and vinegar until mixture forms a soft dough. Form it into a ball, wrap it in cellophane and chill in the refrigerator for 1 hour.

Divide dough into 4 sections. On a floured board, roll each section into a paper thin circle, trimming the edges. Sprinkle with pepper and press it firmly into the dough. Cut each circle into 8 wedges, place on a greased baking sheet and bake for about 10 to 12 minutes, until crisp. Do not over cook. Cool on wire rack. Store in an airtight container. Serve with your favorite dip. Yield: 32

Note: For a dip I have used Erin Farmhouse Vegetable Soup Mix, which I combined with 16 ounces of sour cream and chilled for 2 hours before serving.

In addition to the Irish Appetizer recipes above here are some of our very favorite appetizer recipes for you to try.

 

Guinness Batter Onion Rings

2 large Vidalia onions, peeled and sliced 1/4" to 1/2" thick
1 package Vidalia Onion Ring Coating Mix
12 ounces Guinness Stout
1/2 cup corn meal

For homemade fried food that tastes professionally prepared, I use my deep fryer for the best results.

Separate the onion slices into rings. Whisk 2 cups of the coating mix with the Guinness Stout until smooth. In another bowl, add the corn meal to the remainder of the coating mix and combine.

Preheat Canola oil 2/3 full in a deep fryer or deep kettle to 375F.

Coat the onion rings in the batter a few at a time. Dust or roll in the dry coating mix then drop into hot oil. Cook for 4 minutes then turn out onto paper towels to drain.

Salt lightly. Make them in batches and serve hot with ketchup or your favorite dipping sauce.

 

Irish Chicken Wings with Guinness

2 tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
4 lbs. chicken wings
1 carrot, peeled and quartered
1 parsnip, peeled and quartered
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup of Guinness

In a large skillet, heat oil over medium heat. Add onion and garlic and sauté for about 3 minutes. Remove vegetables with a slotted spoon. Add the chicken wings and cook about 5 minutes on each side, until lightly browned.

Add the onion, garlic, carrot, parsnip and spices to the pan. Pour Guinness over chicken and vegetables and bring to a boil over high heat. Reduce heat to low and simmer 30 minutes. Uncover and cook for 10 minutes until sauce reduces by half. Discard carrot and parsnip (or eat them if you want to).

Place chicken wings on a baking sheet and brush with remaining sauce. With the broiler on low, broil for about 5 to 7 minutes on each side, basting the other side when you turn them. Remove from pan, place on a platter and serve hot. These make a great appetizer for your next party.

Note: Don't discard the remainder of the Guinness...drink it! Slainte!

 

Parsley Cheese Ball

2 8 ounce packages cream cheese, softened
2 Cups shredded cheddar cheese, softened
1 Tablespoon finely chopped pimento
1 Tablespoon finely chopped green pepper
1 Tablespoon finely chopped onion
2 Teaspoons Worcestershire sauce
1 Teaspoon lemon juice
Dash cayenne pepper
Dash salt
Chopped parsley for coating

Combine the cream cheese and cheddar until well blended. Add the remaining ingredients except the parsley, and mix well. Shape into a ball and roll in parsley. Chill until served. Serve in the center of a round platter surrounded by a variety of crackers.

Autumn Veggie Platter

1 Small (6 inch) pumpkin or red cabbage
1 Bunch broccoli
1 Bunch celery
1 Bunch radishes
1 Bag of carrots
1 Head of cauliflower
2 Packages prepared ranch dip

Wash the pumpkin and scoop out all seeds, or wash and scoop out the center of the cabbage. Wash, and cut the remaining vegetables into about 3 inch lengths, leaving the radishes whole.

Place your chosen centerpiece in the middle of a large round platter and fill with ranch dip. Position the vegetables neatly in a circle around the center. Cover with plastic wrap and chill until served.

Salami Rolls

1 Pound Genoa or Hard Salami, sliced thinly at the deli
1 8 ounce package cream cheese

Cut the cream cheese into 1/4 inch slices, then into 1/4 inch strips. Place one strip of cheese onto one salami slice. Roll the salami into a tight roll.

Place into a container and chill until rolls are set. Arrange on a platter in a starburst pattern. Serve as an appetizer.

Teriyaki Chicken Wings

2 Pounds fresh whole chicken wings
Teriyaki Marinade
1/2 Cup vegetable, corn or canola oil
1/2 Cup soy sauce
1/2 Cup sherry wine
3 Teaspoons minced garlic
1 Tablespoon ground ginger
1/2 Cup orange juice
3/4 Cup honey

Use the whole wing or cut chicken wings at the joints, discarding the tips. Place in a glass baking dish, cover and marinate overnight in the refrigerator, turning once.

Remove from marinade and broil or grill for 10 to 15 minutes on each side, turning once. Arrange on a platter and serve as an appetizer. Discard remaining marinade. This marinade is also delicious with beef or pork.

Deviled Eggs

1 Dozen hard cooked eggs, peeled and chilled
1/2 Cup mayonnaise
2 Teaspoons cider vinegar
2 Teaspoons prepared mustard
1 Tablespoon sugar
1/4 Teaspoon salt
Dash pepper

Halve the eggs lengthwise; remove yolks and mash with next 5 ingredients. Using a pastry bag and star tip, pipe the mixture into the cavities of the whites.

Garnish with a pinch of paprika, thinly sliced green stuffed olives or a small spring of parsley. Yield: 24

Next	A great meal starts with a great soup from our Irish Soup & Chowder Recipes Page.
Irish appetizer items from our online store: Irish Appetizers Irish Cheese

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