• Thursday, October 1, 2020

Irish Cuisine Recipes

A St. Patty's Day Feast with a Little Whiskey on Top
By , Cooling Your Jets Contributor
March 14, 2012

In honor of St. Patrick’s Day, we are featuring a more authentic, modernized take on Irish cuisine which requires ditching the idea of corned beef and embracing one of these updated classics — all of which pair well with a nice stout, glass of Gewürztraminer or, of course, a pour of Irish whiskey. With this menu, everything except the Fish and Chips can be made the day before; in fact, these dishes taste better with time, so take a cue from the pace of Dublin and stop by your local pub, enjoy a few drinks then invite friends back to your house for a hearty and tasty meal that will only take minutes to heat and serve. 

Creamy Prawn Bisque


1 ½ lb. large prawns or shrimp, peeled and deveined, shells reserved

3 8-oz. bottles clam juice

8 tablespoons unsalted butter

1 large yellow onion, chopped

2 carrots, peeled and chopped

1 leek, white part only, chopped

1 ½ tablespoons fresh tarragon leaves, chopped

2 tablespoons tomato paste

3 tablespoons long grain white rice2 plum tomatoes, chopped

½ cup brandy

¾ cup heavy cream

1 tablespoon fresh lemon juice

Kosher salt 


Dublin Bay Prawns are extremely popular on restaurant menus throughout Ireland as are creamy, thick soups.  A combination of the two makes the perfect lunch or a delicious appetizer along with a slice of soda bread slathered with Kerrygold butter.

Serves 8

Active Time – 45 minutes, Cooking Time – 30 minutes

Place shrimp shells in a saucepan with the clam juice and 5 cups of water. Simmer for 15 minutes. Strain and discard shells, reserving stock.

Meanwhile, melt 2 tablespoons of butter in large stockpot on medium heat. Pat shrimp dry, season with salt and pepper and add to stockpot. Sauté for two minutes on either side, until just cooked through. Remove from pot.

Add remaining butter to pot along with onions, carrots, leek and tarragon and cook until soft, about 8 to 10 minutes. Add rice and tomato paste and cook 2 minutes, until paste is slightly caramelized. Deglaze pan by adding ¼ cup brandy, and cook until most has evaporated. Add tomatoes and reserved stock. Bring to a boil. Reduce heat to medium and allow to simmer, uncovered, for 25 minutes. Reserve 10 shrimp, slice in half lengthwise, and add rest to pot.

Puree soup in food processor or blender in batches. Strain through sieve, return to pot,  over low to medium heat. Whisk in remaining brandy, cream and lemon juice. Adjust seasoning with salt, pour into individual serving bowls, and garnish with reserved shrimp. 

Mini Lamb Pies


2 frozen puff pastry sheets, such as Pepperidge Farm

3 tablespoons unsalted butter

1 medium yellow onion, diced small

2 carrots, peeled and diced small

1 stalk celery, diced small

½ teaspoon red chili flakes

½ tablespoon fresh thyme leaves

1 tablespoon tomato paste

¾ lb. ground lamb

1 tablespoon fresh lemon juice

1 egg plus 1 tablespoon water, beaten

Salt and pepper


The slightly gamey nature of lamb gives these pies an added depth of flavor and balances the richness of the puff pastry. This is an ideal appetizer for entertaining since everything can be assembled ahead of time and popped into the oven when guests arrive.

Makes 20 to 22 pieces

Active Time – 45 minutes, Cooking Time – 15 minutes

Defrost puff pastry sheets according to directions on package. Preheat oven to 425˚ F.

Melt butter in sauté pan over medium heat. Add onion and carrots, season with salt and pepper and cook for 7 minutes, until soft. Add celery and cook for another 3 to 4 minutes. Add chili flakes, thyme leaves and tomato paste. Cook for 2 minutes until paste is slightly caramelized. Add lamb, season with salt and pepper, and cook until just brown, 4 to 5 minutes. Remove from heat and add lemon juice.

Using a 3-inch cookie cutter, cut dough into individual round segments. Place a heaping spoonful of filling into the center of each segment, leaving a ½-inch border on the outside, then fold in half. Crimp edges of pie with a fork and be sure to seal.  Brush with egg wash. Form additional pies in same manner.

Place pies on baking sheet lined with parchment paper and bake in oven for 12 to 15 minutes, until golden brown or light and puffy. 

Bacon Joint and Cabbage with Jameson-Shallot Sauce


Ingredients for Joint and Cabbage

1 3lb. bacon joint, soaked overnight in cold water

2 large yellow onions, peeled and quartered

3 large carrots, peeled and quartered

3 celery stalks, quartered

2 dried bay leaves

1 sprig rosemary

4 sprigs thyme

8 to 10 black peppercorns

1 head green cabbage

Ingredients for Sauce

3 tablespoons unsalted butter

¼ cup shallots, minced

1 ½ cup reserved cooking liquid from bacon joint

2 teaspoons Dijon mustard

¼ cup Jameson Irish Whiskey

2 tablespoons light brown sugar

1 tablespoon maple syrup

Kosher salt


Don’t forget to soak the bacon joint for at least 8 hours in order to get rid of the excess salt it exudes from the brining process.

Serves 4 to 6

Active Time – 1 ½ hours, Cooking Time – 3 hours

Rinse bacon joint well and place in large stockpot with all ingredients except cabbage. Pour just enough cold water to cover ingredients and bring to a boil. Reduce heat to simmer and cook for 2½ hours, being sure to occasionally turn bacon and add additional water, if necessary. 

Discard outer leaves of the cabbage and cut into quarters. Add cabbage and cook for another 30 minutes.

Remove cabbage and bacon from pot. Strain liquid and reserve 2 cups for sauce. Remove rind from bacon, if there is one, and slice. Serve with cabbage and sauce.

For the sauce, melt 2 tablespoons butter in pan until foam subsides. Add shallots, season with salt, and sauté over medium heat for 3 to 4 minutes, until tender and slightly brown. Add 1½ cups reserved cooking liquid and mustard. Simmer until stock is reduced by half. Add Jameson Whiskey and cook for 3 to 4 minutes, until alcohol is absorbed. Add remaining butter, sugar and maple syrup and whisk until glaze forms and sauce thickens.

Guinness Braised Short Ribs


4 tablespoons olive or canola oil

4 lbs. boneless short ribs, cut into 2-inch pieces

2 large yellow onions, diced into large, uniform pieces

3 carrots, peeled and cut into 2-inch pieces

1 leek, white part only, sliced lengthwise and then into half-moon discs

2 celery stalks, cut into 2-inch pieces

1 lb. white mushrooms, cut in half

2 tablespoons tomato paste

3 garlic cloves, thinly sliced

1 ½ cups red wine

2 12oz. bottles Guinness or other stout

3 sprigs thyme

3 sprigs rosemary

2 dried bay leaves

10 peppercorns

Veal stock

2 tablespoons all purpose flour

2 tablespoons unsalted butter

Salt and pepper


The rich quality of the short ribs elevates an ordinary stew into a more succulent dish. The faint bitterness of the Guinness paired with the acidity of the wine and tomatoes highlights the flavor of the meat and provides a sauce you will want to mop up with bread or potatoes.

Serves 4 to 6

Active Time – 30 minutes, Cooking Time - 1 ½ hours

Preheat oven to 325˚F.

Pat short ribs dry and season with salt and pepper. Heat a large, heavy-bottomed pot and add 2 tablespoons oil.  When oil is shimmering but not smoking, sear ribs in batches for 1 to 2 minutes on either side until lightly browned. Remove from pan. Be careful not to crowd pan or meat will not brown.

Once all meat has been seared and removed from pan, add onion, carrots, leeks and celery and cook for 7 to 8 minutes, until all vegetables are lightly browned. Add mushrooms, tomato paste, and garlic and cook another 2 to 3 minutes. Add wine and scrape up browned bits from bottom of pan. Add Guinness. Wrap thyme, rosemary, bay leaves and peppercorns in cheesecloth, tie securely, add to pot, and bring to a boil.

When liquid has reduced by half, add short ribs and enough veal stock so ribs are more than halfway submerged. Bring to a boil, reduce to a simmer, and add another 2 cups of stock. Cover tightly and place in oven for 1½ hours, occasionally stirring and adding more stock, if needed. When meat is fork-tender, remove pot from oven and allow to cool. Take out short ribs and set aside. Strain liquids, put back on stove, and bring to a low simmer.

Using your fingers, combine flour and butter until it is fully mixed and forms a paste. Add to the sauce, whisk well to prevent lumps, and stir until combined. This thickens the sauce. Serve meat with sauce drizzled on top. 



2 ½ lbs. russet potatoes (about 4 large)

1 bunch kale

1 leek, white part only, chopped

2 cups whole milk

5 tablespoons unsalted butter

Kosher salt


Colcannon is most typically associated with Halloween, but is served on other holidays as well. Cabbage can be substituted for the kale, but kale provides a lovely contrasting color and flavor to the creamy potato. If prepared ahead of time, it can easily be reheated on a stovetop by adding a touch of milk and a pat of butter. Be sure to stir frequently so the potato does not burn at bottom.

Serves 4 

Peel potatoes and cut into 1-inch pieces. Place into saucepan, cover with cold water, and boil.

Remove stems from kale and slice into ½-inch ribbons.

Clean leeks thoroughly in a bowl of cold water. Drain and add to saucepan with milk and 2 tablespoons butter. Bring to a simmer and cook until soft, about 6 to 7 minutes, being careful not to burn milk at bottom of pan. Strain leeks, reserve, and return milk to pot. Add kale to hot milk and let stand 2 minutes, until soft but still bright green. Remove kale and add to leeks, reserving milk.

When potatoes are soft and can easily be pierced with a knife, remove from water and put through a ricer. Return potatoes to pot, and add remaining butter. Gradually add ¾ cup of milk and mix until creamy. Add additional milk, if necessary. Add leek and kale mixture. Season to taste with salt and serve.

Fish and Chips with Curry-Lemon Aioli


Ingredients for Fish

2 ½ cups all purpose flour

1 tablespoon baking powder

2 teaspoons Old Bay® Seasoning

2 12-oz. bottles beer, such as lager or amber ale

2 large eggs, beaten

1 qt. canola oil

2 lbs. cod or haddock filets, sliced uniformly into 1-inch thick pieces

Salt and pepper

Ingredients for Chips

2 lbs. russet potatoes

1 qt. canola oil

Kosher salt

Ingredients for Curry-Lemon Aioli

1 cup mayonnaise, store bought or homemade

1 teaspoon curry powder

2 teaspoons minced garlic

1 tablespoon fresh lemon juice

Pinch of cayenne

Kosher salt


For Aioli, mix mayonnaise with curry powder, garlic, cayenne and lemon juice. Season to taste with salt.

For Chips, peel potatoes on sides and leave skin on ends. Cut into 1/3-inch slices lengthwise, and then cut into 1/3-inch sticks. Place in large bowl of cold water.

Drain potatoes and dry on baking sheet lined with paper towels. Heat oil in saucepan until it reaches 325˚F. In batches, fry potatoes in 1-cup batches for 4 to 5 minutes until pale blond. Drain on baking sheet lined with dry paper towels. (Be careful not to add too many potatoes at once or oil temperature will drop and potatoes will not cook properly.)

Increase oil to 375˚F. Repeat process of frying potatoes in batches, this time for 2 minutes or until golden brown. Remove from oil, drain on baking sheet, and season immediately with salt.

For Fish, in large bowl, mix flour, baking powder, Old Bay and beer. Whisk until no lumps remain. Set in fridge for at least 15 minutes and up to 1 hour. Add eggs.

Heat oil to 350˚F in saucepan. Season fish on both sides with salt and pepper. Using tongs, submerge fish in batter, shake to remove excess, and gently place in oil. Fry in batches for 3 to 4 minutes, or until golden brown. Remove from oil and place on baking sheet with paper towels. Season with salt and serve immediately. 

Bread Pudding with Baileys® Whipped Cream



Ingredients for Pudding

1 loaf soda bread, preferably 1 day old*

4 tablespoons unsalted butter, at room temperature

3 large eggs

2 large egg yolks

1 ½ cups heavy cream

1 ½ cups whole milk

1 teaspoon cinnamon

¾ cup light brown sugar

1 cup raisins, soaked in water and drained

Ingredients for Whipped Cream

2 cups heavy cream, chilled

4 tablespoons confectioners sugar

2 tablespoons Baileys

1 teaspoon pure vanilla extract

*If you do not have soda bread, feel free to use brioche, baguette, or challah bread instead


Serves 4 to 6 

Preheat oven to 325˚F.

Butter an 8 x 8-inch square baking dish. Cut soda bread into inch-thick slices and butter one side. Cut bread in half diagonally to form triangles. 

In a saucepan, heat milk, cream and cinnamon on low. In a separate bowl, stir eggs, yolks and sugar until well combined. Bring cream mixture to a boil, whisking frequently, taking care not to burn liquid or have it boil over. Once it begins to boil, remove from heat. Add about ¼ cup of the liquid to the egg mixture and whisk. Once mixed, gradually add the entire egg mixture to the cream mixture. This tempers the eggs to prevent curdling.

Place a layer of bread triangles in the baking dish, overlapping slightly. Add the raisins and part of the cream mixture. Add another layer of bread slices, raisins and cream. Top with a final layer of bread and cream but do not add raisins on top or else they will burn. Let stand for 15 minutes, then cover with foil. Place the baking dish inside a larger roasting pan and fill the pan with very hot tap water until it reaches halfway up the baking dish. Do not overfill! No water should leak into the pudding dish. Bake for 45 minutes, then remove foil and bake for another 10 to 15 minutes, or until custard is set and bread is golden brown and crusty on top.

For whipped cream, pour all ingredients into mixing bowl and beat with a whisk attachment until stiff peaks begin to form. Scoop on top of bread pudding and serve immediately or store in an airtight container in the refrigerator. 

Galavante Videos

The Insider Experience
The Insider Experience
A Few of Our Favorite...
By Christine McDonald In fashion-focused New York City, it’s often shoes, watches, and handbags... more>>