To Cook The most important thing to remember for perfect potatoes is not to roast them too long in advance as they lose their crunch if you keep them waiting. Start by par-boiling the peeled potatoes for approx. 5-6 minutes, depending on size. Drain well and set aside. Set oven to Gas Mark 6, 200°C… Continue reading Perfect Roast Potatoes
Category: Thanksgiving
Thanksgiving recipes with an Irish flair.
Roast Rack of Lamb with Mustard and herb topping
Really delicious. You can vary the herbs and use your favourites Ingredients 1 rack of lamb Salt and black pepper 4 tablesp. parsley, chopped 1 teasp. thyme, chopped 3oz breadcrumbs Knob of butter, melted 1 tablesp. good quality mustard Method Preheat oven to 200°C (400°F) Gas Mark 6. Season the lamb with salt and pepper.… Continue reading Roast Rack of Lamb with Mustard and herb topping
Mashed Potatoes with Wholegrain Mustard
Ingredients 1½ kg potatoes, peeled 300mls milk 3oz butter 2 tablesp. wholegrain mustard Salt and freshly-ground black pepper To Cook Place the potatoes in a large saucepan and cover with boiling salted water. Bring to the boil then reduce the heat and simmer until just soft. Drain and keep warm. Heat the milk and butter… Continue reading Mashed Potatoes with Wholegrain Mustard
Roasted Vegetables
Ingredients 25oz each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks 25oz potatoes, scrubbed and cut into wedges 2 red onions, peeled and cut into eight, through the root Lakeshore rapeseed Oil Salt and freshly-ground black pepper To Cook Preheat the oven to Gas Mark 6, 200ºC (400ºF). Put the vegetables… Continue reading Roasted Vegetables
Roast Turkey with Thyme & Onion Stuffing
A traditional recipe that is hard to beat. Ingredients 7 kg turkey, oven ready Salt, black pepper and a little flour 2 tablesp. softened butter 8 slices streaky bacon Stuffing 16oz bread broken into pieces 6 tablesp. fresh parsley chopped 2 tablesp. fresh thyme chopped 1 medium onion, cut into quarters Salt and black pepper… Continue reading Roast Turkey with Thyme & Onion Stuffing
Shredded Brussels Sprouts with Aged Cheddar
Ingredients 2 tbsp Honey 3 tbsp Cider Vinegar Salt and Pepper 50 ml Lakeshore rapeseed oil 18oz Brussels Sprouts 5oz Irish Cheddar Method 1.Firstly, prepare the vinaigrette. In a small bowl, using a whisk combine the honey, cider vinegar and salt and pepper. Gradually pour in the rapeseed oil and whisk again. Set aside until… Continue reading Shredded Brussels Sprouts with Aged Cheddar
Holiday Fruit Cake
Ingredients 600g sultanas 400g raisins 200g currants 100g glace cherries, quartered 100g glace orange slices, finely chopped 80g glace ginger, finely chopped 290ml brandy 1 1/2 cups plain flour 1/2 cup self-raising flour 2 teaspoons mixed spice 1 teaspoon ground ginger 250g butter, softened 1 cup dark brown sugar 4 eggs, at room temperature 2… Continue reading Holiday Fruit Cake
Ham with Cranberry Glaze
Ingredients 1 ham (6.6 lb) Cranberry Glaze 3/4 cup dried cranberries 1/2 cup cranberry jelly Finely grated zest of 1/2 an orange 1 cup orange juice 3 tbsp sugar 1 tsp ground ginger 1 tsp ground allspice 1/2 tsp five-spice powder Method To make the Cranberry Glaze, heat together cranberries, cranberry jelly, orange zest and… Continue reading Ham with Cranberry Glaze
Potato & Apple Stuffing
Ingredients 2lb (900g) potatoes 1lb (450g) cooking apples, peeled and chopped 1lb (450g) roughly chopped onions 2oz (55g) butter 1tbs chopped parsley salt and pepper Method Boil the potatoes in salted water. When cooked, mash without using milk or butter. Melt the butter into a pan and, over a low heat, fry the onions for… Continue reading Potato & Apple Stuffing
Peacan Pie
Ingredients 2oz butter, chopped 5oz brown sugar 160ml (2/3 cup) golden syrup 3 eggs, lightly beaten 1 teaspoon vanilla extract 8oz pecan halves Whipped cream, to serve Shortcrust pastry 7oz plain flour Pinch of salt 4oz chilled butter, chopped 1 egg, lightly beaten Method To make pastry, combine flour and salt in a large bowl.… Continue reading Peacan Pie