Irish Winter

 

Appetizer:

• Pear and Cheddar Wholemeal tarts - Z and K

Main:

• Salmon with Cabbage and Cider Vinegar - L and T
• Boxty - T and J

Dessert:

• Irish Brown Bread Ice Cream with Butterscotch Sauce - J and K

Cheddar and Pear Wholemeal Tarts

Source: here, here, here and here (and probably more)

Ingredients

•  2 tablespoons (1/4 stick)  unsalted butter
• 1 large onion, halved and cut into 1/4-inch slices
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon pepper, or more to taste
• 1 batch Wholemeal Pastry dough - recipe below
• 1/2 cup mascarpone cheese
• 1 cup shredded sharp Irish cheddar cheese, divided
• 2 firm-ripe pears, cored and thinly sliced
• 2 tablespoons chopped walnuts, almonds, or pistachios

Method

In a large skillet over medium heat, melt butter. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Reduce the heat to very low, add vinegar, salt and pepper, and cook, stirring occasionally, until onion is golden, 25 to 35 minutes. Add more salt and pepper to taste and set aside to cool.

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

On a lightly floured surface, roll out dough and cut into 4-6 inch circles; transfer to the prepared baking sheet. Spread with mascarpone cheese, leaving a small border. Top with about half of Cheddar cheese, then onion and pears. Carefully fold dough border over to create a lip around fillings, crimping every inch or two. Bake for 25 minutes.

Sprinkle on remaining Cheddar cheese and walnuts. Continue baking until crust is golden and pears are tender, about 5 minutes. Set aside to cool 5 minutes before serving. Serves 6 to 8 as a main dish

Wholemeal Pastry

Ingredients

• 300g Plain wholemeal flour
• 75g Butter (unsalted) (cold)
• 75g Lard (cold)
• 1pinch Salt
• 4 tbsp Water (ice cold)

Method

Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs, (or even easier- blend it in a food processor).

Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.

Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

Always roll the pastry in one direction only, turning the dough a quarter turn every couple of rolls so that it stays in shape. Roll rather than stretch the dough. Use the dough according to the recipe, and if possible allow to chill 15 minutes in the fridge before being baked.

Boxty

Source - Also What is it? 

The recipe below will yield 10 pancakes - I think that will be enough for the 8 of us, but feel free to increase the recipe if you think people would like more!

 Ingredients

• 2 pounds potatoes
• Kosher salt
• Freshly ground black pepper
• 1/3 cup all-purpose flour
• 1/4 cup whole milk
• 1 large egg
• 3 tablespoons unsalted butter
• Sour cream for serving 

Method

Peel half the potatoes. Cut the peeled potatoes into 1-inch pieces. In a medium saucepan, cover half the potatoes with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer into a bowl.

Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper.

Form the batter into 1/3-cup-sized patties.

In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve with sour cream.

Make Ahead - store in refrigerator and re-heat before serving in 325 degree oven until hot

Salmon with Cabbage and Cider Vinegar

 Source

Serves 8

Ingredients

 2 lbs cabbage
 8 (6-oz.) salmon filets
 2 tbsp. extra-virgin olive oil
 Salt and freshly ground black pepper
 1⁄2 lb. thick-cut bacon, diced
 1⁄2 cup dry white wine
 1⁄2 cup cider vinegar
 1⁄2 cup fish/ stock or water
 1 cup heavy cream
 2 tbsp. chopped fresh dill
 2 tbsp. chopped fresh chives

Method:

Using a mandoline or knife, shred cabbage 1⁄2 inch thick.

Brush or rub both sides of salmon filets with olive oil and season with salt and pepper. Sear filets in a large skillet or grill pan over high heat, until evenly browned, about 2 minutes per side. Transfer to a plate and set aside. Wipe out pan with paper towels.

In the same pan, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon, leaving fat in the pan. Drain bacon on paper towels and set aside. Add cabbage to the bacon fat and cook 5 minutes. Add wine, vinegar, stock, and cream. Cover and cook until cabbage is wilted, about 15 minutes. Reduce heat to low and place salmon filets in pan over wilted cabbage. Cover tightly and cook until salmon is firm to the touch, about 10 minutes.

To serve, spoon cabbage onto plates and sprinkle with the crisp bacon. Top cabbage with salmon filets and a spoonful of pan juices. Garnish with dill and chives.

Irish Brown Bread Ice Cream with Butterscotch Sauce

  Source

Yields 6 cups

Ingredients

FOR THE IRISH BROWN BREAD

 Unsalted butter, for greasing
 3⁄4 cup all-purpose flour, plus more for the pan
 1 tsp. baking soda
 3⁄4 tsp. kosher salt
 3⁄4 cup plus 2 Tbsp. whole-wheat flour
 1⁄4 cup plus 2 Tbsp. wheat bran
 1⁄4 cup wheat germ
 1⁄4 cup steel-cut oats
 1 tbsp. dark brown sugar
 1 cup buttermilk
 1 1⁄2 tsp. sunflower or vegetable oil

FOR THE ICE CREAM AND BUTTERSCOTCH

 1 cup whole milk
 1 vanilla bean, halved lengthwise
 1⁄2 cup plus 1 Tbsp. sugar
 4 large egg yolks
 2 cups plus 2 Tbsp. heavy cream
 1⁄4 cup plus 1 Tbsp. packed dark brown sugar
 5 cups finely crumbled Irish brown bread, preferably 1–2 days old
 1 1⁄4 cups heavy cream
 1 cup dark brown sugar
 1⁄4 cup salted butter
 1 tsp. kosher salt
 1⁄2 tsp. vanilla extract

Method

Make the bread: Preheat the oven to 375°. Grease the bottom and sides of a 9x5-inch loaf pan with butter, and dust lightly with flour. Set aside.

In a large bowl, sift the all-purpose flour, baking soda, and salt. Add the whole wheat flour, wheat bran, wheat germ, 2 tablespoons oats, and the brown sugar; stir to combine, then form a well in the center. Pour the buttermilk and oil into the well, then mix to form a wet dough (do not overmix).

Transfer the dough to the pan. Sprinkle the top with the remaining oats, and bake until a cake tester inserted in the center comes out clean, about 45 minutes. Let the bread cool 5 minutes, then remove from the pan and transfer to a wire rack to cool.

Make the ice cream: In a medium saucepan over medium-high heat, add the milk and vanilla bean. Bring the milk to a simmer, then remove from the heat. Stir for about 1 minute, then remove and discard the vanilla bean.

In a medium bowl, whisk the sugar and egg yolks until thickened and pale yellow. Slowly stream in the warm milk, whisking constantly, until just combined (do not overmix).

Return the mixture to the saucepan; cook over low heat, stirring constantly, until the custard is just thick enough to coat the back of a spoon, 25-30 minutes. Remove and let cool. Stir in the cream.

In a small saucepan over medium heat, melt the brown sugar and 1 tablespoon water until the sugar crystals have dissolved, 2-3 minutes. Stir in the 5 cups bread crumbs and turn off the heat; let cool. (Save any remaining bread for another use.)

Pour the custard base into an ice cream maker and churn according to the manufacturer's directions. Once almost fully thickened (about 40 minutes), add the prepared bread. Remove; freeze in a covered container until ready to serve.

Make the butterscotch: In a medium saucepan over medium heat, add the cream, sugar, butter, and salt. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, 5 minutes. Remove from heat and stir in the vanilla. Serve the butterscotch sauce warm atop the ice cream, with whipped cream, if using.