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How To make County Cork Irish Stew
8 Samll lamb chops, thawed
1 Salt and pepper
1 Medium onion, chopped
1 Large leek white thin
-sliced 1 tb Vegetable oil
Parsley, bay leaves Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage
12 Small white onions
1 1/2 c Celery stalks, diced
1 1/2 c Peas
Chopped fresh parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel Potatoes and shape into bite sized rounds. Chop trimmings from Potatoes into small pieces. Add Potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until Potatoes are tender. Correct seasoning. Garnish with parsley and serve.
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Potatoes, Lamb & Shepard's Pie are probably the three most common Irish foods that people think of, but visiting Ireland will be quite an amazing culinary experience for the travelers. From fish galore to seafood chowders to fish and chips to the lamb, pies and tasty treats, Ireland has a lot that travelers will love to eat. This video covers some of the best Irish dishes that tourists to the Emerald Isle will enjoy.
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Learn to make Traditional Irish Corn Beef - Good Food Ireland
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Only local and fresh produce goes into the recipe and you can be sure the quality will be exceptional.
If you want to try to make your own Corn Beef then here's a link to the written version of the recipe on our website -
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Recipe by Kevin Ahearn Sage Restaurant, Cork
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Tyler learns how to make Colcannon, a traditional Irish side dish made with cabbage and mashed potatoes!
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Colcannon
RECIPE COURTESY OF CHRISTABEL ROSSITER
Level: Intermediate
Total: 2 hr
Prep: 15 min
Cook: 1 hr 45 min
Yield: 6 servings
Ingredients
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
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Tyler Florence's Irish Colcannon (THROWBACK IN IRELAND) | Tyler's Ultimate | Food Network