I·ATE: Taste Ireland

January 12, 2019 10:30 am

Here we come with a new series of I-ATE articles based on books published by different EU institutios that highlight recipes from each European Union Member State. For this week’s I-ATE Food Term, we will focus on Ireland.

 

Irish stew (Stew na hÉireann)

Ingredients (serves 4):
• 1.5 kg of boneless lamb shoulder
• 1 kg of potatoes
• 4 to 6 onions
• 500 ml of chicken stock
• Salt, pepper, thyme and flat-leaf parsley
16

Preparation:
Cut the meat into medium-sized pieces. Remove the fat, brown the meat in a non-stick pan without oil or water and keep warm. Peel the potatoes and cut them into slices. Wash the onions, cut them in two and brown the cut side in the casserole without cleaning it and without adding oil. Remove the browned onions, allow them to cool and then cut into eight pieces. Pour in the stock and heat in order to dilute the cooking juice. Place the meat, onions and potatoes in layers in a cast-iron casserole. Add salt and pepper to each layer along with a little bit of chopped thyme and flat-leaf parsley. Add the stock, cover the pot and cook for 30 minutes in a pre-heated oven at 180 °C, then reduce the temperature and cook for another 90 minutes at 120 °C. From time to time stir with a wooden spoon and add a little extra stock if necessary. Serve hot, sprinkled with flat-leaf parsley and accompanied by a good Irish beer. Variant: half of the onions can be replaced by 4 to 6 large carrots sliced into rounds.
17

Barmbrack (Báirín Breac)

Ingredients:
• 225g Self Raising Flour
• 350g Fruit mix
• 300ml cold tea
• 125g Golden caster sugar
• 1 egg beaten
• Pinch of mixed spice

Preparation:
• Place the fruit and tea in a bowl and leave to soak overnight. Add the sugar, egg, flour and mixed spice and mix well. Transfer to a greased round 8” cake
tin. Bake in a preheated oven at 170°C for 1 hour, it should be firm and risen. Wrap in baking paper to keep fresh.

 

Sources:
European Commission, Directorate-General Agriculture and Rural Development, 2013. Tastes of Europe: A culinary voyage through Europe in 27 recipes. Luxembourg: Publications Office of the European Union, pp 16, 17
European Union Office to Hong Kong and Macao, 2018. Sweet Europe, pp 10

 


Written by Marta Guillén Martínez – Communication Trainee at the Terminology Coordination Unit of the European Parliament (Luxembourg). She holds a Degree in Advertising and Public Relations from the University of Alicante, Spain and she did her European Voluntary Service on communication and european youth mobility in Milan, Italy. She speaks Spanish, Catalan, English and Italian.

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