Recipes

Yellowman

Yellowman is a brittle textured toffee that has been made for hundreds of years in Ireland. Yellowman is synonymous with the Auld Lammas Fair which is held in August in Ballycastle.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients:

  • 1 heaped teaspoon butter
  • 1 cup brown sugar
  • 4 cups golden syrup
  • 1 teaspoon baking powder
  • 2 tablespoons malt vinegar

Preparation:

Melt the butter in a sauce pan; coat the inside of the pan with the melted butter.

Add sugar and syrup and then the vinegar. Stir over a low heat until the sugar and syrup have melted together.

Bring the mixture to the boil and simmer without    stirring. Test by dropping a little into cold water to see if it sets.

Add the baking powder which will make the mixture foam up.

Stir well and then turn into a greased pan. Cool & break into chunks with a toffee  hammer.

Store in an airtight container.

————————————————————————————————————————

Fadge

Fadge, or Potato Bread, can be eaten hot or cold with a little butter. It is superb when fried along with eggs and bacon for breakfast.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients:

  • 1½ cups freshly boiled, mashed potatoes
  • 1 cup self raising flour
  • 1 level tablespoon of butter
  • 2 level teaspoons of salt

Preparation:

Place the warm potatoes, butter and salt in a bowl and mash thoroughly.

Gradually work the flour into the mix.

Turn the mixture out onto a baking board and knead until smooth. Roll out to ¼ to ½ inch thick and cut into rounds or squares.

Bake on a griddle or hot plate until golden brown. It takes about 5 minutes.

Grease the griddle with a little lard to give a more authentic flavour and aroma.

————————————————————————————————————————

Black Pudding

Serves 8 people

Black pudding, or “blood pudding” as it is sometimes referred to, is a type of sausage made by cooking dried blood with a filler. It is usually sliced, fried and served as part of breakfast.

Preparation Time: 10 minutes

Ingredients

  • 5 cups fresh pig’s blood
  • 1½ cups suet
  • 5 cups milk
  • 1 cup cooked barley
  • 1 cup dry oatmeal
  • 1 oz. Mint (optional)
  • Salt & pepper to taste

Preparation:

Mix all ingredients in a bowl, pour into a large pan, bring to the boil.

Pour into a wide, shallow bowl or pan. If necessary, season again.

Cool completely.

When cold, it cut into slices and fry.

————————————————————————————————————————

Wheaten Bread

Serves 6 people

Preparation Time: 30 minutes

Cooking Time: 10-30 minutes

Ingredients

  • 170g self-raising wholemeal flour
  • 170g plain flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 290ml buttermilk

Preparation:

Preheat the oven to 200C.

Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.

Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)

Turn onto a lightly floured surface and knead briefly.

Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.

Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.

————————————————————————————————————————

Potato Soup

Preparation Time: 30 minutes

Cooking Time: 10-30 minutes

Ingredients

  • 2 lb. Peeled & diced potatoes
  • 3 oz. Butter
  • 5 cups water
  • 2 diced large onions
  • 3 tablespoons parsley
  • 2 tablespoons chopped chives
  • 1¼ cups milk
  • 2 tablespoons cream
  • salt & pepper to taste
Preparation:

Melt butter in pan, slowly simmer the potatoes & onions. Do not brown.

Add the water, herbs, salt & pepper and continue to cook at low heat until  vegetables are tender – about ½ hour.

Remove from heat, allow to cool.

To make soup smooth & creamy, put through a blender before adding the cream and chives or mint.

Serve hot garnished with cream & chopped chives or mint.

Serves 6

————————————————————————————————————————

Glens of Antrim Irish Stew Recipe

Serves 4 people

This most authentic of Irish stews is a favorite of the region and one that has to be savoured. Use lamb for the real thing or beef as a substitute. Guinness stout gives a rich flavour to the gravy, but extra beef broth may be substituted.

Preparation Time: 15 minutes

Cooking Time: 1 hour, 45 minutes

Preparation:

Melt the butter in a large pan and fry the lamb or beef in it until browned on all sides. Remove the meat from the pan, add the onion and carrots and cook until slightly softened.

Return the meat to the pan, add the flour, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes (if using), the Guinness stout, the bouquet garni, and salt and pepper to taste.

Cook over a low heat for about 1 to 1-1/2 hours or until the meat is tender. While the Irish stew is simmering, add 4 or 5 drops of tabasco to taste.

Ingredients:

  • 1 ounce (25 g) butter
  • 2 pounds (900 g) lamb or beef, cubed
  • 1 large onion, coarsely chopped
  • 2 carrots, chopped
  • 1 Tablespoon plain flour (optional)
  • 1/2 pint (275 ml) beef stock
  • 2 Tablespoons tomato puree
  • 1/2 Tablespoon sugar
  • 2 potatoes, cubed (optional)
  • 1 bottle of Guinness or a large glass of red wine
  • 1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
  • Salt and freshly ground black pepper
  • Tabasco sauce