IRISH RECIPES

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POTATO CHEDDAR GUINNESS SOUP (0070)
by Tyra
19/11/2016
Sharp cheddar cheeses vary with intensity of flavor. For this recipe we assume a standard grocery store label extra sharp cheddar. If you are using a specialty sharp cheddar (some of the Irish cheddars are lovely), you may be able to accomplish the same amount of flavor with less cheese than is called for in this recipe.
Some people are much more sensitive to bitter flavors than others. It’s genetic. So if that’s you, I would use only a quarter of a cup or skip the beer entirely, and just add more stock.
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IRISH LAMB STEW WITH BACON (0069)
by Tyra
19/11/2016
Traditionally, Irish stew is made with mature lamb (year old) or mutton, potatoes, onions, and water, and is simply cooked low and slow.

Cook the lamb pieces bone-in for better flavor, especially if using water instead of lamb stock. If you want, remove the bones before serving. Turnips are strongly flavored and add a good balance for the stew, so use them if you can. A waxy potato like a Yukon gold will hold up better for long cooking, but you can also use a starchy potato like a Russet, it will likely fall apart a bit, but that just thickens the stew. More barley will thicken the stew further.
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CORNED BEEF AND CABBAGE (0068)
by Tyra
19/11/2016
Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. We recommend bringing the corned beef to a boil in plain water first, discarding the water, and bringing it to a boil in plain water again, and again discarding the water, before proceeding with either of the cooking approaches outlined here, especially the baked version. Read more...
COLCANNON (0067)
by Tyra
19/11/2016
Have you ever had colcannon? A St. Patrick’s day favorite, it’s a mixture of creamy mashed potatoes and usually kale or cabbage. 
For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too.
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