place mussels in heavy large Dutch oven,cover & cook over high heat until mussels open,shaking pan occasionally about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl ; discard any that o not open. Tent bowl with foil.
Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender,about 3 minutes. Add 3 tablespoons parsley, lemon juice,lemon peal and reserved liquid from mussels and bring to boil. Season to taste with pepper Drizzle" garlic butter" over mussels,Sprinkle with 1 tablespoon parsley. Serve with soda bread to map up all the juices.
By William C.
An Irish Stew
Ingredients: potatoes, lamb chops,
onions, and chopped carrots and lamb cutlets.
Preparing an Irish Stew .
1. Get a pan, put hot or cold water in it.
2. Put your lamb in the pan and cook it for about 20 ms in a medium heat.
3. As soon as it starts boiling, add chopped carrots and onions.
4.Mean while, prepare your potatoes and boil them.
5.After its all cooked, put it on a big plate and poure stock over it.
Now you got your Irish stew.There should be enough serving for a family on a Sunday afternoon so that they can gather together and have a feast.
By Danielle B
Daniel's recipe for tea scones
200 grammes of selfraising
flour.
50 grammes of margarine.
25 grammes of sugar.
50 grammes of raisins
100 ml of milk.
1 egg.
Pinch of salt.
Sieve flour + salt into
bowl.
Rub in margarine using fingertips until it resembles breadcrumbs.
Add sugar.
Beat egg+ milk together add to mixture.
Turn mixture onto floured tray and kneed lightly.
Roll out to 1and a half thick.
Cut into shape.
Place on tray glaze with egg.
Put in oven for 15 minutes or on gas for 6 minutes 400 f
/200c.
Cool on wire rack when ready.
By Daniel C.
BOXTY
Family Recipe. To Make 7-8 boxty cakes.
Ingredients: 7-8 5oz potatoes,
Utensils needed: pan, sieve and grater
3oz flour
Salt
Grate 7-8 5oz potatoes. Drain the excess liquid.
Add about 3oz of flour and a pinch or two of salt. (Mix well)
Fry in pan until both sides are nicely browned and
crispy.
Best served with melted butter & sugar.
By Imelda.
Recipe.
Recipe:
Scrambled egg.
Ingredients: Two eggs, butter and milk.
You get a saucepan put the butter into it and wait for it to melt. Then you crack the two eggs into a jug and beat them. Then pour in the eggs. Then pour in some milk. Heat gently and eat.
By James
Mix the curry paste,oil and season. Brush it over the lamb and vegetable pieces and be sure to cover pieces heavily. Next, thread the lamb onto skewers and cook black ridged pan or grill for 5-6 minutes Turn skewers over and cook for an additional 5-6 minites on the other side. Finally add the vegetable pieces and cook for 2-3 minutes to taste very good.
By James P.
Guinness Bread
Ingredients
500grms Wholemeal Flour
120grms Strong White Flour
2tspn Bread Soda
20grms Pinhead Oatmeal
2tspn Demerara Sugar
4 dessertspoons Sugar
60grms Butter
14 fl oz Guinness
4 fl oz Milk
Method
1. Sieve the flours soda and salt.
2. Add oatmeal sugar and bran.
3. Gently heat treacle and butter.
4. When butter has melted add Guinness and milk.
5. Add to a well in the centre of dry ingredients.
6. Put mixture into lightly floured loaf tin and bake for 50-60 minutes.
Wholemeal Soda Bread
Ingredients
450grms Whole flour
155grms Plain Flour
1 small fist of Oatmeal
1 heaped teaspoon Bread soda
1 teaspoon Bextartar
Pinch of salt
1 teaspoon Treacle
1 tablespoon Oil
1 pt. Buttermilk
1 large Egg
Method
1. Mix all dry ingredients together.
Sieve in Bextartar and soda.
2. Heat mil, treacle and oil to blood heat.
3. Beat egg.
4. Make a well in the centre of the flour.
5. Add liquid. Mix to nice loose dough.
6. Kneed lightly on a floured surface.
7. Shape.
8. Put into a greased baking tin.
9. Bake at 190oC for 50-60 minutes.
Fruit Scones
Ingredients
8 oz Self Raising Flour
½ teaspoon Baking Powder
Pinch Salt
2 oz Butter or Margarine
2 oz Caster Sugar
¾ pt Milk
2 oz Sultanas
Method
1. Sieve Flour baking powder and salt into a bowl.
2. Rub in the butter to a sandy texture.
3. Add Fruit.
4. Mix the milk and the sugar together.
5. Make a well in the centre of dry ingredients. Add the liquid.
6. Mix lightly, Turn out onto a floured board and kneed until smooth.
7. Roll out to about ½” tick.
8. Cut with scone cutter. Milk wash.
9. Place on floured baking tray.
10. Bake at 200oC for 15 – 20 minutes.
BY Laura
Bairneachs or Limpets
Pick bairneachs off the rocks by the sea shore.
Wash bairnechs thoroughly.
Put into a saucepan with water.
Boil until fish falls out shell.
Remove from heat and strain some of juice.
Wash saucepan and add the fish with the juice salt and pepper and a little milk
and bring to boil again.
Eat while hot.
By Mark
My mother's recipe
One day my mother had finished doing her
jobs. She decided to make a family recipe called quiche. She saw it in a cooking
book but she put her own ingredients. She put peppers, salt, milk and vegetables.
My mother called all of us out for our dinner.
We had quiche for dinner and we all finished
our plates and we wanted more quiche. My mother made more quiche in the morning.
This time she made a plain quiche, a vegetable quiche and another plain quiche.
I liked the plain quiche but no body else
liked it.
And I finished the lot of it and thats our
family recipe.
By Mikey
Gingerbread
Ingredients
8oz. /225g plain flour
3-4 level teaspoons ground ginger
½ level teaspoon bread soda
¼ pint/150 ml. milk
4oz. /125g Stork Margarine
4oz. /125g brown sugar
4oz. /125g golden syrup
4oz. /125g treacle
1 egg
Oven temperature: Pre-heat to gas mark 4-350 C.
Shelf: Middle
Size of tin:A deep 7 inch (18 cm). Square cake tin.
How to prepare the tin:
Brush the inside of the tin with melted Stork and place a strip of greaseproof
paper the same size as the tin on the bottom of the tin. When the greaseproof
paper is all over the tin brush over it with melted Stork to keep the greaseproof
paper in place.
To make Gingerbread:
1. Dissolve the bread soda with 1 tablespoon of the milk in a small bowl.
2. Melt the Stork with the sugar, syrup, treacle and remaining milk in a saucepan
over a low heat stirring all the time (do not allow to become to hot).
3. Remove from the heat and cooluntil luke warm.
4. Add this to dry ingredients in a mixing bowl with the beaten egg, mix together
until smooth.
5. Finally mix in the dissolved bread soda, pour into the preheated oven for
50-60 minutes.
6. Leave in tin for for 2-3 minutes. Turn out, remove the paper and cool
on a wire tray. Store in an airtight tin.
Helpful Hint:
1 level teaspoon golden syrup equals 1oz. /25g. And the same with the treacle.
Another tip is to heat the spoon first and the syrup or treacle will be easier
to measure.
Hope you enjoy the Gingerbread
By:
Sarah
`
Scones
2
lb
(900)
flour.
Pinch
of salt.
2oz
(55g)
caster
sugar.
3 heaped
teaspoons
of
baking
powder
6oz
(170g)
of
butter
3 eggs,free
range
if
possible
about
15
flour
oz
(425ml)
milk
to
mix.
Put all the dry ingredientes together in a bowl.Make a well in themiddle and rub in the butter.Whisk the eggs with milk and put it all in to the soft dough. Put flour on a board and put the mixture on the board rd.Roll out to about 2½cm and stamp into scones. Brush the top with eggwash and dip in granulated sugar. Back in the oven for 10 minutes,until golden on top.
By Margaret
INGREDIENTS:10 slices of white bread (if slightly stale it's
ok
half lb butter (softened)
6 eggs
half pt mil
half pt cream
2 oz sultanas
Nutmeg (grounded)
2 oz caster sugar
Drop of vanilla essence
By Sheila
Cooking time:20mins
Chocolate Layer Sponge
For 8 portions you
need:
6 ozself- raisingflour
Cor plain flour
and 1level .
teaspoon baking powder.
Filling
¼ -½
pint whipped cream
or
chocolate butter icing
:
2 oz butter or margarine
2 oz sieved icing
sugar ½ oz
cocoa.
Fresh or well-drained
canned
or frozen fruit.
1. Cream the butter
and sugar until soft and light.
2. Whisk eggs, beat
gradually into the butter mixture.
If the mixture shows signs of curdling add a little sieved flour.
3. Fold in sieved
flour with metal spoon , taking care not to overhandle.
4. Put into three
greased or lined sandwich tins and bake for the time and
temperature given. If the tins cannot be side by side on the shelf, the one
in the cooler position will naturally take a little longer.
5. Test cakes before
removing from oven press with finger , if no impression
remains the cake is cooked.
6. Turn out carefully
on to a wire cooling tray. When cold sandwich
with whipped cream and decorate with fruit.
By Siobhan
.
