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 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
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