1 lb.
dry white beans, soaked overnight
1 carrot, quartered
1 stalk celery, chopped
1 onion, quartered
salt and pepper
3-1/2 lbs. beef pot roast, tied with string
2 tbsp. butter
2 tbsp. olive oil
2 large onions, chopped
2 carrots, diced
4 garlic cloves, crushed
1-1/4 c. dry red wine
1 bouquet garni ** recipe below
1 c. beef stock
Wash
beans under cold running water in a colander. Place
them into a bowl, cover generously with cold water
and leave to soak overnight, then rinse and
drain again.
Place
the beans into a large saucepan, cover with water and
add the pieces of carrot, celery and onion. Bring to
boing point. Cover and simmer for 1
hour or until the beans are tender, adding more water
to the pan as necessary. Drain
the beans and vegetables and set aside.
Season
the beef with salt and black pepper. Melt the butter
with the oil in a heavy saucepan and brown beef all
over. Remove the beef from the saucepan
and add the onion and carrots. Fry over a moderate heat until they begin
to
soften. Stir in the crushed garlic and the wine. Add the bouquet garni
and bring to a boil. Scrape the bottom of the pot to loosen any browned
bits, then
put the beef back into the saucepan and add the stock. Cover and simmer
for 1-1/2 hours, turning the meat over several times and adding a little
hot water
if necessary.
Stir
in the beans and cook for 30 minutes longer. Lift the
beef out onto a plate, cover with foil and leave to
rest for 10 minutes before removing
the
strings and cutting the meat into thick slices.
Discard
the bouquet garni and lift out the beans and vegetables
into a warm serving dish with a slotted spoon.
Boil
down the liquid in the saucepan to thicken it slightly,
tasting it and adding seasoning if required. Serve
the slices of meat on
top of the
beans
and vegetables accompanied by the thickened juices and cooked potatoes
or rice.
**
Bouquet Garni
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of
parsley (including stalks), one 4-inch piece of celery
stalk with leaves, two 4-inch
pieces of leek
(green part) and 5 whole peppercorns.
Place
the bay leaf, thyme, parsley and celery on one piece
of green leek. Cover with remaining piece of green
leek. Tie securely
with
fine string,
leaving
a length of string attached so that the bouquet garni can be
easily retrieved.
Irish
Broccoli & Cheese Pie
1 9-inch
deep dish pie shell
1 10 oz. package frozen chopped broccoli, about 1-1/2 cups
8 ounces fresh mushrooms, thinly sliced
1 cup milk
3 eggs, beaten
2 tbsp. margarine, melted
1 tbsp. flour
1 tsp. salt
1/2 to 1 tsp. pepper
1 c. Kerrygold
Irish Vintage Cheddar, divided
Preheat
oven to 375F. Bake pie crust about 10 minutes or until
bottom is slightly brown. Let cool. Cook broccoli until
tender; drain well. Combine milk, eggs, margarine, flour,
salt, pepper and 3/4 cup cheese; whisk until well blended.
Sprinkle
remaining 1/4 cup of cheese over crust. Layer broccoli
and mushrooms on cheese. Pour milk and egg mixture over
all. Bake at 375F for 35 to 45 minutes or until a knife
inserted in center comes out clean.
Makes
4 to 6 servings.
Chicken
Breasts w/Apple-Cherry Chutney
6
boneless, skinless chicken breast
halves
2 c. chunky applesauce
1 c. canned tart cherries, drained
4 tbsp. brown sugar
2 tsp. lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
In
a large frying pan, on medium heat, brown chicken breasts
lightly in cooking spray; reduce heat and
simmer for 30 minutes. While breasts are cooking,
combine
remaining ingredients in medium saucepan; bring
to a boil. Reduce
heat; simmer 5 minutes. When chicken is fully
cooked, pour chutney over chicken, cover and cook for
about
5 minutes. Yield: 6 servings
Bacon & Cabbage
With Mashed
Potatoes and Parsley Sauce
2
to 4 Pounds Donnely's
Boiling Bacon ( Cured Pork Loin )
48 Ounce Can Tomato Juice
48 Ounces Water
1 Medium Onion, cut in wedges
1 Clove Garlic, minced
1 Stalk Celery, quartered
1 Teaspoon Black Peppercorns
1/2 Teaspoon Crushed Thyme
1 Medium to Large Head of Cabbage, cut into wedges
1 Pound Carrots, peeled and quartered
Place
bacon in a large Dutch oven, cover with tomato juice and
water. Add onion, garlic, celery, peppercorns and thyme. Bring
to a boil; reduce heat, cover and simmer 3 to 4 hours until
tender.
Remove
meat from pot, keep warm. Add carrots and cook 10
minutes. Add cabbage wedges and cook 20 minutes longer. Remove
vegetables with a slotted spoon to a serving platter. Cut
meat into thick slices and serve with cabbage, carrots
and mashed potato. Spoon parsley sauce over potato.
Grilled
Salmon
with Sautéed
Zucchini & Summer Squash
4
100g Packages Kinvara Organic Smoked Irish Salmon
Roll
each package of salmon in a roll, place onto a sheet of
aluminum foil and close tightly. Place on a preheated grill
for 3 minutes on each side.
Remove from grill and foil and serve.
Grilled
Bacon (Rashers),
Lettuce & Tomato Sandwiches
On
Brennans 100% Whole Meal Bread
with Homemade
French Fries (Chips)
2
1/2 Pound Packages DonnellyÂs Irish Style Rashers
(Bacon) 800g Package Brennans 100% Whole meal Bread
2 Large Tomatoes, Sliced Thin
1/3 Head of Lettuce, Shredded Thin
Mayonnaise
Preheat
grill and place bacon slices, cook at low heat, turning
often until brown and crisp. Toast 2 slices of bread and
spread both with mayonnaise. Place 2 pieces of bacon on
the bottom slice. Add sliced tomatoes and top with lettuce.
A chef once told me the secret of a great sandwich is to
slice it thin and pile it high. Top with the second slice,
cut diagonally and serve with fries and a pickle. Yield:
6 sandwiches.
Grilled
Irish Sausages (Bangers)
with Homemade
Baked Beans & Homemade
Coleslaw
1
Pound DonnellyÂs
Irish Sausages
1/4 Cup Barbecue Sauce
Prepare
your grill by preheating for low temperature cooking according
to manufacturers instructions. Place sausages onto grilling
surface and brown on all sides. Brush each one with barbecue
sauce and continue grilling until done. Serve on a platter
with or without frankfurter buns.
In
addition to the Irish Entree recipes above here are
some of our very favorite entree recipes for you to
try.
Spareribs
with Mango Chutney Marinade
2
jars Sharwood's
Mango Chutney
1/2 cup Canola Oil
1/4 cup Jameson Irish Whiskey
1/4 cup Water
Whisk ingredients together and pour over your
favorite meat (I'm using boneless country style spareribs).
Marinate
for
2 hours, then turn over and marinate for another 2 hours.
Grill on low heat, turning often, until done.
This marinade
results in a sweet and crispy finished product.
Family
Secret Steak Marinade
From
the kitchen of Aunt Bobbi, Haverhill, Massachusetts.
1/2
Cup red wine vinegar
3/4 Cup soy sauce
1/4 Cup worcester sauce
2 Tablespoons dry
mustard
1 Tablespoons pepper
1 1/2 Teaspoon parsley
1/3 Cup lemon juice
2 Cloves garlic split
or 1 tablespoon minced garlic
Optional ingredient:
1 1/2 Cup salad oil
Marinade
tender cuts of meat like sirloin strips for 3-4 hours.
Marinade less tender cuts of meat overnight to tenderize.
Herbed Mustard Chicken
3
tablespoons Lakeshore
Strong Irish Mustard
3 tablespoons creamy Italian salad dressing
2 cups soft bread crumbs
4 tablespoons chopped fresh parsley
2 teaspoons dried thyme leaves
4 tablespoons melted butter
6 boneless, skinless chicken breasts
Oven
400
Combine
mustard and salad dressing in shallow bowl. Mix bread crumbs,
parsley and thyme in another dish. Toss
with melted
butter to mix well.
Spread
mustard mixture on both sides of boneless, skinless chicken
breasts, then pat crumb
mixture onto both sides, pressing firmly.
Bake
for 30 minutes.
Yield: 6 servings.
Baked
Ham With Pineapple & Brown Sugar
Glaze
1/2 Ham (your choice of your favorite cut)
1 Can pineapple slices, drained (reserve
liquid)
1 Small jar maraschino cherries (reserve
liquid)
1/3 Cup packed brown sugar
Whole cloves
Oven
325
Place
ham, cut side down, in baking pan. Score the rind about
1/8 inch deep into 1 1/2 inch diamonds. Insert a
clove into the center of each diamond. Arrange
pineapple slices over the exposed area by inserting a cherry in the center
of each one with a toothpick.
Mix
the pineapple liquid with the brown sugar and
2 tablespoons of cherry liquid. Pour over the ham and bake according to
your recipe. Baste ham and pineapple about every 30 minutes
to coat pineapple
and keep it moist.
Remove
from oven and let rest for about 30 minutes before slicing.
Remove toothpicks, pineapple, cherries and cloves. Pineapple and cherries
go well served on the side.
Tyna’s
Famous Roast Turkey
(20 pounds)
1 Completely thawed 20 pound turkey
1 Recipe Tyna’s
Turkey Stuffing
1 Stick butter, softened
1/2 Teaspoon sage
1/2 Teaspoon poultry seasoning
1/2 Teaspoon salt
1/2 Teaspoon pepper
Oven
325
I
always make a huge turkey because it is the same process
no matter what the size. I use an extra
large roasting pan
so
the entire turkey will fit inside.
Clean the turkey and pat it dry. Salt then stuff the neck
cavity and truss. Sprinkle the large cavity with salt, then
stuff
and truss. Position the wings behind the neck and tie the
legs together.
Combine
the butter and the seasonings. Spread over
entire exposed turkey skin. Cover loosely with
foil. Place in a prepared roasting pan and put in the
oven on the bottom
shelf. Roast at 325 for 7 hours, basting about
every hour.
The
last 45 minutes, uncover and cut the string between the
legs. Baste again, if desired. Cool for at
least
30 minutes before carving. Remove all the stuffing,
put it in a bowl
and keep it warm until served. Enjoy!
Tyna’s
Sweet Loaf
1 1/2 Pounds 93% Lean Ground Beef, Pork or Turkey
1/2 Cup Uncooked Oatmeal
2 Beaten Eggs
1 Jar Sharwoods
Mango Chutney (reserve 2 tablespoons)
Oven
350
Combine
all ingredients and mix well. Shape mixture into a loaf
in a 12” x 7 1/2” x 2” baking
pan.
Bake
at 350 for 1 hour. Spread the remaining chutney on top
and return to oven for 15 minutes. Makes 6 to 8
servings.
Tyna’s Tangy Tomato & Cheese Pizza
Recipe
for my favorite pizza crust below.
1
Large Prepared Pizza Crust 12” to 14” in
Diameter*
1 Jar Ballymaloe
Country Relish
2 Cups Shredded Mozzarella Cheese
Oven
400
Place pizza crust in a very lightly greased pizza pan. Pour
out and spread the entire jar of relish evenly over prepared
pizza
crust.
Sprinkle
the cheese evenly over the top. Add any of your favorite
toppings, if desired. (My favorite is 1 cup of
crumbled
crisp bacon and 1 small can of sliced black olives.)
Bake
for 30 minutes at 400. Remove from oven and cut into
8 wedges.
Tyna’s
Favorite Pizza Crust
1
Bread Machine with Dough
Cycle
1 Teaspoon Dry Yeast
3 Cups All-purpose Flour
1 Tablespoon Dry Milk Powder
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1/2 Teaspoon Garlic Powder
1 Tablespoon Dried Oregano
1 1/2 Cups Water
1/2 Cup Grated Parmesan Cheese set
aside
Oven 400
I
use a
bread machine
for
several of my bread recipes and it's also an easy way to prepare your favorite
recipe
for pizza crust.
Pour
water into the bottom of the bread machine bowl. Add the
butter.
Measure
and pour atop the water all of the dry ingredients
except the yeast. Make a well
in the center of the dry ingredients and put in the yeast. (Do not let
the yeast come into contact with the water.)
Press
the dough
cycle on the machine and start.
This takes about 1 1/2 hours.
Turn
out onto a lightly floured surface and knead about 10 times,
adding more flour if it is too loose. Form into a ball
and place in a warm area
for 10
minutes.
Roll out
or press into lightly greased pizza pan forming a 12” to 14” circle.
Prick with fork, and sprinkle with 1/2 cup grated parmesan cheese, press
down cheese and bake for 10 minutes. (This prevents the crust from getting
soggy.)
Remove
from oven and top with the sauce, cheese and toppings.
Bake for 30 minutes at 400 until the crust is golden brown
and the cheese is melted.
