Sir Loins of Beef Posted July 31, 2006 Share Posted July 31, 2006 Need to cook an authentic Irish repast for 15 people for Saturday Night --suggestions would be most welcome--thanks Quote Link to comment Share on other sites More sharing options...
Rovers Posted August 1, 2006 Share Posted August 1, 2006 What the heck is a repast? OK, so an Irish meal.... Irish-American, or authentic Irish? I suppose if you were happy with corned beef, you would not have asked. Lamb stew would be very authentic, as would colcannon, which is simply fried mashed potato with onion, cabbage and plenty of butter, season to taste. Sheppard's pie is the genuine article too, and can be very simple, or much more elaborate with pie crust, etc. If you want ot impress some Irish natives, try this: Dublin Coddle This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham has been boiled, or even a ham bone - a light stock cube will substitute. -------------------------------------------------------------------------------- 1lb/ 500g best sausages 8oz/ 250g streaky bacon 1/2pt/ 300ml/ 1 cup stock or water 6 medium potatoes 2 medium onions salt and pepper (serves four) -------------------------------------------------------------------------------- Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot. Streaky bacon is simply the Irish name for what we call bacon. They use something akin to Canadian bacon usuually. Now.... the sausages. Most Irish sausage has some liver in it. First off, I don't like the flavor, although I do in fact like liver. Substitute any kind of sausage you like, and tell the guests it's American Coddle. Just the fact that you know what Dublin Coddle is will impress. many versions of pea soup will work too, if you don't like the lamb stew or Coddle idea. Quote Link to comment Share on other sites More sharing options...
Footballjoe Posted August 1, 2006 Share Posted August 1, 2006 I got Lebanese blood in me, I can't help you. Maybe I should not mention that at this time. Quote Link to comment Share on other sites More sharing options...
wildcat2334 Posted August 1, 2006 Share Posted August 1, 2006 I'm mostly Irish, I think you can't go wrong with a large pepperoni & some ice cold brews......... Naw- Rovers is on it I would add , corned beef, cabbage & lots o potatoes. Add Irish Whiskey- your golden Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted August 1, 2006 Author Share Posted August 1, 2006 Thanks Rovers dealing with a couple of clergymen home sick for mother Ireland and my name came up to supply a meal for them and a few others--I'll try the Coddle and colcannon--any clues about a dessert--was thinking of a pound cake and iced with a hard whisky sauce Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 1, 2006 Share Posted August 1, 2006 12 ounces lean, boneless lamb, cut into 1-inch cubes 2 cups beef broth 1/4 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 3 medium potatoes, peeled and cut into 1-inch chunks 2 medium onions, cut into wedges 1-1/2 cups sliced carrots 1/2 teaspoon dried thyme, crushed 1/2 teaspoon dried basil, crushed 1/2 cup cold beer or water 2 tablespoons all-purpose flour 1/3 cup dairy sour cream 2 teaspoons snipped fresh mint In a large saucepan or pot combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf. In a small bowl stir together beer or water and flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. To serve, stir together the sour cream and mint. Spoon some of the sour cream mixture atop each serving. Makes about 4 servings. Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted August 1, 2006 Author Share Posted August 1, 2006 Great info guys--still looking for an Irish dinner dessert and a couple of shots of blended isn't the answer I'm looking for--so come on an please give me some ideas Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 1, 2006 Share Posted August 1, 2006 do something like a bailey's mouse pie w/ chocolate cookie crust. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted August 1, 2006 Share Posted August 1, 2006 be sure to add alot of hot sauce... bland is the island way Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted August 1, 2006 Author Share Posted August 1, 2006 have made a dessert before using an oreo cookie crust with baileys and coffee ice cream for a filling --think that would work? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 1, 2006 Share Posted August 1, 2006 have made a dessert before using an oreo cookie crust with baileys and coffee ice cream for a filling --think that would work? i don't think i know of an irishman that would kick it out of bed. Quote Link to comment Share on other sites More sharing options...
wiegie Posted August 1, 2006 Share Posted August 1, 2006 What you do is serve them a few cold, small, rotten potatoes. Then in the other room have a pot of savory lamb stew simmering. When the people start to comment about how good the stew smells, tell them that you will be glad to give them a bowl or two of it... but only if they become protestant. It doesn't get much more Irish than that. Quote Link to comment Share on other sites More sharing options...
Pope Flick Posted August 1, 2006 Share Posted August 1, 2006 What you do is serve them a few cold, small, rotten potatoes. Then in the other room have a pot of savory lamb stew simmering. When the people start to comment about how good the stew smells, tell them that you will be glad to give them a bowl or two of it... but only if they become protestant. It doesn't get much more Irish than that. Except for the ass kicking that follows. Quote Link to comment Share on other sites More sharing options...
twiley Posted August 1, 2006 Share Posted August 1, 2006 What you do is serve them a few cold, small, rotten potatoes. Then in the other room have a pot of savory lamb stew simmering. When the people start to comment about how good the stew smells, tell them that you will be glad to give them a bowl or two of it... but only if they become protestant. It doesn't get much more Irish than that. Quote Link to comment Share on other sites More sharing options...
Rovers Posted August 2, 2006 Share Posted August 2, 2006 Chit.... do the Irish ever eat dessert? it isn't a country know for fruit.... so something more along the lines of a dairy based dessert might work.... even a cheese cake. I always have a Guinness for dessert. Not much help there, but Bier's lamb stew or the coddler should impress suffiently, I would imagine. Oh, hey, do NOT forget the soda bread, no matter what you serve. Quote Link to comment Share on other sites More sharing options...
godtomsatan Posted August 2, 2006 Share Posted August 2, 2006 one part ice, one part jameson. Quote Link to comment Share on other sites More sharing options...
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