Irish Recipes page 1

Pre-Heat oven to 400 degrees F. Soak currants for 3 minutes in tap water and drain well.         Sift first 3 ingredients in large bowl.    Work butter in with hands.    Set aside.                         

In a separate bowl, mix remaining ingredients except one egg yolk, then add to dry ingredients.    Grease an oven proof skillet with vegetable shortening. Spread dough in pan and top with beaten egg yolk.

Bake for 35-45 minutes or until nicely browned.  Remove immediately from pan when finished baking.

Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone.                         

Fry onions in dripping. When golden brown, add crushed garlic. Cook for 1 minute. Remove onion and garlic from the frying pan and put aside.

Add meat to remainder of dripping in pan and fry until meat is brown on all sides. Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce (no lumps if it can be helped!).

Add Guinness and simmer. Add onions, garlic, carrots, herbs and season with salt and pepper. Stir all ingredients. Drink Remaining Guinness.  Simmer for 1-2 hours. Don't cover, this creates too thick a sauce. Stir occasionally so meat doesn't stick to the bottom of the pan.

Add the prunes a half an hour before the end.  Add parsley before serving.

Peel and cut the potatoes. Chop onions and cabbage. Layer a saucepan with the potatoes and add a pinch of salt and pepper. Layer the onion and cabbage on top of the potatoes and add enough water to cover the mixture. Bring to boil .

Reduce heat and simmer for 15 to 20 minutes untl the potatoes are cooked. Mash the mixture thoroughly adding butter and milk to ensure a good consistency.

Serve with meat, steak, sausages, etc.