Ingredients:

1 lb. potatoes, sliced
2 medium parsnips,peeled and sliced
2 medium leeks
1 cup potato or soy milk
1 lb. kale or cabbage
1/2 tsp. mace (optional)
2 garlic cloves, minced
a pinch of salt
a pinch of pepper
2 tbsp. margarine (soy)
1 bunch parsley

Procedure:

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. Makes 4 servings.

Ingredients:

2 tsp. ground white pepper
1 tsp. ground ginger
1 tsp. sage
1 tsp. mace
3 oz salt
6 oz. bread crumbs -plain
10 lbs. fat pork butt (if lean add 1 lb. fat back)
2 cups ice water.

Procedure:

Grind meat-1/2 medium 1/2 fine add spices and mix very well. Stuff into small casing links or make into compact pattys. Leave overnight in Fridge before freezing. Fry till golden brown.

Ingredients:

1/4 lb. Butter
1 pound beef chuck cut into 1×2 inch pieces
1 large sweet onion-sliced thin
a bouquet garni:thyme,sage,parsley,bay leaf,
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
1 pint guinness stout
4 medium potatoes(1 lb peeled)
2 tablespoons parsley
large manly sweet carrots.

Procedure:

Heat butter in skillet brown the beef in batches-set beef aside. Cook onion in hot fat for 3 minutes-just softened,return meat to pan add bouquet garni,salt,pepper,stock and stout and bring the mixture to a boil.Cook stew uncovered in preheated 350 degree F. oven for about one hour add potatoes and bake e for 45 minutes till all is tender.add salt and pepper to taste. Thicken sauce with butter and flour.Garnish with parsley.

Ingredients:

2 cups all-purpose flour,
1 tsp. salt
1/3 cup lard
3-4 tbsp. cold water
rashers bacon (thick sliced bacon)
6 eggs.

Procedure:

Sift flour and salt into a bowl. Cut up fats and rub them into the flour. Gradually add the water mixing it in with a knife until the mixture forms a ball and leaves the bowl clean. Lightly shape on a floured board and cut in two pieces. Grease a 10 inch pie plate, roll out half the pastry and line the plate with this. Place the rashers like the spokes of a wheel and break an egg into each space. Roll out the other half of the pastry and carefully cover the filling with this. Crimp the edges all around, lightly mark segments with a knife so that each person gets a rasher and an egg- brush the top with milk. Place in a preheated oven at 400 degrees F. for 40-45 minutes

Ingredients:

one ham-cured and cooked- not a salted country ham.
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups French style mustard (country style coarse if possible)
1 cup Gin
1 cup brown sugar

Procedure:

Score the ham to a depth of 1/2 inch on all sides. Rub juniper berries into the cuts all over mix the gin,brown sugar and mustard. cover the ham with the mixture. Bake in a hot oven covered with foil until heated through. Remove foil and bake until skin is crisp. From time to time baste with liquid from bottom of pan.

Ingredients:

20 cloves
2 tsp. ground allspice or cinnamon
6 shallots
2 tsp. prague powder
1 pound kosher salt (coarse)
1 tsp. black pepper
3 tsp. ground mace
7-8 lb. beef
2-3 bay leaves
ground nutmeg
2 pints guinness stout.

Procedure:

Grind all dry ingredients and mix. Add finely chopped shallots. Rinse beef and place in plastic or glass container(avoid iron). Take 1 seventh of the spice/salt mixture and rub it all over the meat. Place meat back into container, cover and set out on the back porch or in a cool spot-if too warm out place in fridge. Each day for seven days rub the meat with one seventh of the mixture, turn over and re-cover. Leave the liquid that forms with the meat. At the end of seven days place meat and liquid into a big pot -add water to top up and cover the meat and boil until the meat is tender.(a fork should just barely be able to lift up strands of meat-don’t over do it!) Change water adding clean water and boil for another 30 minutes. Then add vegetable, large carrots,onions, and potatoes- cook until almost done. Add two pints Guinness Stout and boil for another 10-20 minutes. You can eat this hot or leave to cool overnight-place meat into colander with weight on it and plate or dish under it.

Ingredients:

1/2 pound thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups homemade beef stock or use canned
2 teaspoons sugar
4 cups carrots, cut into 1-inch pieces
2 large yellow onions, peeled and sliced
3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1/2 cup dry white wine
chopped parsley

Procedure:

Using a large frying pan, sauté the bacon. Reserve the fat and the bacon. In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10-quart stove top casserole, leaving about 1/4 cup of fat in the frying pan. Add the garlic and yellow onion to the pan and sauté until the onion begins to color a bit. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1-1/2 hours, or until tender. Add the remaining ingredients to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving. Makes 12 servings.