KATIE’S IMPERIAL STOUT CAKE
The porter plumps up the fruit and gives it a very distinctive taste. If you can manage to hide it away, this cake keeps really well.
Ingredients (Serves about 20)
225g (8oz) butter
225g (8oz) golden caster sugar
300ml (½ pint) Imperial stout
Zest of 1 orange
225g (8oz) sultanas
225g (8oz) raisins
110g (4oz) mixed peel
450g (1lb) white flour
1 level teaspoon bicarbonate of soda
2 teaspoons mixed spice
110g (4oz) cherries, halved
3 organic eggs
23cm (9in) round tin, lined with silicone paper
Preheat the oven to 180C/350F/ gas mark 4.
1. Melt the butter, caster sugar and stout in a saucepan.
2. Add the orange zest and the fruit and peel (except the cherries).
3. Bring the mixture to the boil for 3–4 minutes, stirring frequently.
4. Remove from the heat and leave to cool until it is lukewarm.
5. Sieve the flour, bicarbonate of soda and mixed spice into a mixing bowl.
6. Add the fruit mixture to the flour and add the cherries.
7. Whisk the eggs; add them gradually, mixing evenly through the mixture.
8. Bake in the oven for about 1 hour and 10 minutes.
If you wish, when the cake is cooked, you can pour 4 tablespoons of stout over the top. Keep for 2–3 days before cutting.
This is a traditional Irish fruit cake, which is delicious served thickly-sliced and buttered at tea-time.
1 ¾ cups of brewed black tea, cold
1 cup light brown sugar
1 ¼ cups golden raisins
1 ¼ cups chopped candied citrus fruits
1 ¼ cups of self-raising flour
1 egg, beaten
1. Mix the tea, sugar, raisins and peel together in a bowl, cover with a tea-towel and leave twelve hours to soak.
2. Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch round pan and sprinkle with sifted flour.
3. Sift the flour into the fruit mixture, add the egg and beat well.
Pour the mixture into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes. Leave in the pan to rest for 10 minutes, and then turn out onto a wire rack to cool.
KATIE’S IRISH STEW
4 lbs (1.8 kgs) beef topside roast or leg of lamb, cut into 1 ½ inch cubes
2 tablespoonfuls mild and light olive oil
1 ¼ cup self-raising flour
Two generous pinches of salt, and coarse ground black pepper
I teaspoon cayenne pepper
¼ cup mild and light olive oil
1 teaspoon water, or as required
2 large onions, finely chopped
4 cloves garlic, crushed
4 cups Murphys Cork Stout, or Guinness
1 tablespoon Paddys or other Irish whiskey
2 sprigs fresh thyme
4 large white potatoes, chopped
2 cups chopped carrots
2 stalks chopped celery
2 tablespoons fresh parsley, chopped
1. In a bowl, coat the meat cubes with 2 tablespoons mild and light olive oil.
2. In a separate bowl, whisk together the flour, salt, black pepper, and cayenne pepper. Then toss the meat cubes in the flour mixture until they are evenly coated.
3. Heat ¼ cup mild and light olive oil oil in a large frying-pan over medium-high hea. Stir-fry the coated meat cubes, a batch at a time, until they are browned on all sides. Transfer browned meat to a Dutch oven or heavy-bottomed casserole.
4. Gently stir-fry the onions and garlic in the same frying-pan used for browning meat until they are translucent and lightly browned.
5. Mix the tomato paste with a little water to dilute it and pour it into the onion and garlic mixture. onion mixture. Stir to blend, reduce the heat to low and allow the mixture to simmer for a few minutes.
6. Now pour two cups of Murphys (or Guinness) into the onion mixture, and bring it to a boil, at the same time scraping the bottom of the frying-pan with a wooden spatula to loosen the browned bits of beef and flour off the bottom. Pour the whole mixture over the browned beef. Then add the remaining two cups of Murphys Stout and the Paddys whiskey and crumbled thyme and bayleaf.
7. Cover the Dutch oven or casserole, reduce the heat to low, and simmer for 2 hours. Add the potatoes and carrots and celery and continue to simmer, stirring every 20 minutes, until the potatoes are soft, about 1 hour. Taste and adjust the seasoning and garnish with parsley.
*Some cooks prefer beef chuck roast or lamb shoulder, which are cheaper but do take longer to cook.
4lbs (1.8 kg) of floury potatoes
1 head green cabbage
1 cup ( 7 fl oz, 240 ml) milk or light cream
4oz (120g) butter, divided into three parts
6 spring onions (scallions) chopped
Salt and coarse-ground black pepper
Fresh chives, chopped
Peel and cut up the potatoes into quarters and put them into a large saucepan to boil.
Cut the core out of the cabbage, slice up the leaves thinly and then put them into a large saucepan. Pour boiling water on them straight from the kettle and boil them for about 3 minutes until they have turned a darker green and wilted. It is better to undercook them than overcook them.
Once cooked, drain the cabbage well and squeeze out any excess moisture. Then return it to the saucepan and add one-third of the butter to it, stirring it well. Cover the saucepan and leave it close to the stove so that it stays warm, but not on a burner.
When the potatoes are soft, drain them and return them to the saucepan. Leaving the lid off, set the heat to low to dry off any excess moisture. When they are dry, add the milk or cream to the potatoes, as well as another third of the butter and the chopped spring onions (scallions). Let the milk warm until the butter has fully melted but don’t allow it to boil. steam.
Take the saucepan off the heat and thoroughly mash the potatoes with a hand-masher or a fork. Don’t use a potato ricer or an electric mixer as this will ruin the texture of the colcannon and turn it into wallpaper paste.
Now mix the cabbage thoroughly with the mashed potato. Season with salt and pepper to taste, and mix in the seasoning, too. Sprinkle with chopped chives before serving, but most critical of all, make a volcano-like crater in the middle of the dish and put in ther last third of the butter so that it is gently melting as you bring it to the table.
KATIE’S IRISH MUSSELS IN MURPHY’S CREAM SAUCE
2 lbs (1 kg) fresh mussels, washed and scrubbed, discarding those that might open
10 fl. Ozs (300 ml) single cream
7 fl ozs (200 ml) fish stock
11 fl ozs (330 ml) Murphy’s stout or Guinness
1 bay leaf
Knob of butter
1 tablespoon chopped fresh dill
1 brown onion, chopped
1 large carrot, chopped
1 large stick of celery, chopped
Fresh lemon juice
Melt the butter in a saucepan and gently fry the onion, carrot and celery for 2 – 3 minutes. Pour in the Murphy’s (or Guinness), fish stock and bay leaf and simmer gently until reduced by half. Now stir in the cream and reduce by half again. Add the mussels and simmer for 2 – 3 minutes until their shells have opened. Sprinkle with dill and a good squeeze of lemon juice.
Serve with soda bread and butter