Irish Dinners

Baked Stuffed Herring (Irish)


4    tablespoons   Breadcrumbs (heaping)
 1  teaspoon      Parsley -- chopped
 Small egg -- beaten
 Juice and rind of lemon
1   pinch   Nutmeg
Salt and pepper
 Herrings -- cleaned
 300      milliliters   Hard cider
 Bayleaf -- well crumbled
 Fresh ground pepper


Method: First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper.  Stuff the fish with the mixture.  Lay in an ovenproof dish, close together;  add the cider, crumbled bayleaf and salt and pepper.  Cover with foil and bake at 350F for about 35 minutes.  Serves 4.

Irish Loin of Pork with Lemon and Herbs
 

 6   lb  Boneless pork loin
1/4  c  Minced onion
 1   tb   Basil
 3/4  c  Olive oil
1/2  c   Chopped parsley
1/4  c  Finely grated lemon peel
 3  ea  Garlic cloves crushed
 3/4  c  Dry sherry

Method:
 Pat  pork dry.   Score well with sharp knife.   Combine parsley, onion,
 peel, basil, and garlic in a small bowl.  Whisk in 2/3 of oil. Rub into
 pork.  Wrap in foil and refrigerate overnight. Let pork stand at room
 temperature 1 hour before roasting.  Preheat oven to 350 degrees F. Brush
 pork with remaining olive oil.  Set on rack in shallow pan. Roast until
 meat thermometer inserted in thickest part of meat registers 170 degrees F,
 about 2 1/2  hours.   Set  meat aside. Degrease pan juices. Blend Sherry
 into pan juices.  Cover and cook over low heat 2 minutes. Pour into
 sauceboat.   Transfer pork to platter. Garnish with fresh parsley and lemon
 slices.  Serve sauce separately.

 

Corned Beef & Cabbage with Horseradish Sauce

1 Onion 4 Cloves 
whole 4 pounds Corned beef
2 Parsley sprigs 8 Peppercorns -- 
whole 2 pounds Cabbage 
1 cup Sour cream 
1 tablespoon Prepared horseradish
  Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Irish Stew

2 pounds Beef -- cut in 1" cubes 
3 tablespoons Vegetable oil
 14 ounces Beef broth -- canned 1 cup
 Water 2 tablespoons
 Parsley -- chopped 1 1/2 teaspoons
 Salt 1/4 teaspoon
 White pepper
 1 Bay leaf
 6 Med carrots -- cut in thirds
 6 Med onions -- cut in thirds 1/2 cup
 Frozen peas --
 thawed Parmesan cheese 
 Add beef broth, water, parsley, salt and bay leaf. Cover and simmer 1 hour, stirring occasionally. Add onions and carrots; simmer 30 minutes additional, or until beef is tender. Meanwhile, prepare Holiday Potatoes. Place stew in oven-proof serving dish. Spoon potatoes over stew, sprinkle with peas and Parmesan to taste. Run under broiler until potatoes are lightly browned.

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