Our Grannies' Recipes E-Book

Eoin Purcell

• Herausgeber: Mercier Press
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 67

Veröffentlichungsjahr: 2010

Beschreibung

We all have recipes that are dear to our hearts, passed on to us from our grannies, grandads, great aunts and uncles. This book is the culmination of an effort to collect, document and sample those recipes. Collected online and by post from people across Ireland, the book is a true flavour of what Irish people value about cooking and baking on this changing island. With a mix of sweet and savoury, full meals, snacks and desserts, Our Grannies' Recipes is a charming book of Irish recipes for the whole family to enjoy and includes favourites such as: Apple Pie, Irish Beef Stew, Brown Bread, Pancakes and Chicken Soup. 'A unique collection of delightful recipes from Grannies kitchens all over Ireland' -The Irish Examiner.

Leseprobe

OUR GRANNIES' RECIPES

OUR GRANNIES' RECIPES

Edited by Eoin Purcell

3B Oak House, Bessboro Rd

Blackrock, Cork, Ireland.

www.mercierpress.ie

http://twitter.com/IrishPublisher

http://www.facebook.com/mercier.press

© Mercier Press & Contributors, 2008 First published in hardback by Mercier Press in 2008. This edition first published in 2010.

ISBN: 978 1 85635 707 4

This eBook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the author’s and publisher’s rights and those responsible may be liable in law accordingly.

Contents

Guide to Weights & Measures

Guide to Roasting Meat

INTRODUCTION

Snacks &Miscellany

Invalid’s Bread Pudding

Jam Sauce

Apple Sauce

Old-fashioned Orange Marmalade

Granny Kay’s Stuffed Tomato

Granny McKenna’s Coleslaw

Granny’s Northern Irish Stuffing

Nanny’s Simple Potato Cakes

Grand-aunt Nell’s Beef Tea

My Mayo Gran used to call this ‘Poor Man’s Fare’

Fish Croquettes

Glazed Sausage Rolls

Chicken Croquettes

Mary’s Vegetable Sausage

A Nice Potato Bake

Granny Murphy’s Mushroom Toast

Yorkshire Puddings

Yorkshire Relish

Granny Lily’s Scrambled Egg with Parsley

Soups &Starters

Parsnip Starter

A Special Lentil Soup

Phil Young’s Gran’s Potato Soup

Submitted by Phil Young

Great-aunt Agnes’ Salad

Nanna’s Chicken Soup

Caroline’s Potato Balls

Mains &Dinners

Jim’s Steamed Cod

Granny Jane’s Boiled Ham

Ann’s Gently-cooked Beefsteak

Nanny Margaret’s Pork Cutlets

Nonnie’s Chicken with Lemon & Sage

Aunty May’s Normandy Lamb

An Economical Sheep’s Head

Michael’s Italian Meatballs

Traditional Baked Fish

George’s Granny’s Cottage Pie

Ravenscroft Guinness Beef Stew

Val O’Connor’s Smoked Haddock in White Sauce

Frankie Woulfe’s Brown Stew

A Traditional Dublin Coddle

Mam’s Old-style Macaroni Cheese

Steak with Granny Dwyer’s Sauce

Stuffed Sligo Beefsteak

Haricot Bean Pie

A Simple Plaice Recipe

Pepper Beef

To Cook a Rabbit

Vienna Steak

Cormac’s Savoury Sausage

Mashed Tripe

Breads, Cakes, Desserts & Biscuits

Angie’s Butter Cookies

Old-fashioned Soda Scones

Classic Cream Cakes

Queen of Cold Puddings

Uncle Frank’s Lemon Cake

Old-style Rice Custard

Mother’s Pudding

Granny Sullivan’s Mystery Steam Cake

Queen Cakes

Granny Nevin’s Batter Pudding

Old-fashioned Bread Pudding

Stephen’s Granny’s Buns

Caraway-seed Cake

Nana Heather’s Date Bars

Granny Kate’s Broken-biscuit Cake

Mrs Neilan’s Raisin Bread

Grannymar’s Guinness Cake

Granny B’s Jam Slab

Mag’s Raspberry Dessert

Eileen’s Rolled-oat Biscuits

A Nice Ginger Cake

Sponge Pudding

My Sister Sarah’s Madeira Cake

Banana Whip

Agnes Hourigan’s Apple Tart

Niamh Byrne’s Lemon Cheesecake

Granny Reilly’s Swiss Roll

Thomas’ Vanilla Slices

Summer Strawberry Cream

Granny Lily’s Fruit Salad

A Simple Traditional Pancake Recipe

Drop Biscuits

Eve’s Pudding

Margaret Healy’s ‘Fatless’ Sponge Cake

Chocolate Éclairs

Apple Brack

Brown Fruit Loaf

Brown Soda Bread

Guide to Weights & Measures

Imperial

Metric

Wet Cup

1 teaspoon

5ml

1 American

1 tablespoon

15ml

3 teaspoons

30ml

1 fluid oz

50ml

2 fluid oz

75ml

3 fluid oz

125ml

4 fluid oz

Imperial

Metric

Wet Cup

¼ pint

150ml

½ cup

pint

200ml

5 fluid oz

pint

300ml

1 cup

¾ pint

425ml

1½ cups

1 pint

500ml

2 cups

Imperial

Metric

Cups

1 teaspoon

5g

1 teasp

10g

2 teasps

1oz

25g

5 teasps

2oz

50g

¼ cup

3oz

85g

cup

4oz

115g

½ cup

5oz

140g

cup

Imperial

Metric

Cups

6oz

175g

¾ cup

7oz

200g

cup

8oz

225g

1 cup

10oz

285g

1 ¼ cups

12oz

350g

1 ½ cups

14oz

400g

1 cups

1lb /16oz

455g

2 cups

Guide to Roasting Meat

INTRODUCTION

Why Our Grannies’ Recipes?

I like food and I love baking. I also love books. So, as a publisher, some of the most exciting things for me to work on are cookery books. When it was decided that Mercier would publish a book of traditional Irish recipes collected from around the country – the recipes that our grandmothers, mothers, fathers and grandfathers cooked for us when we were young (or even when we were older and just home for some spoiling) – I wanted in.

We thought about how we could compile the list of those favourites – whether it was pies, casseroles, stews, breads, soups, roasts, flans, scones, cakes, biscuits, ice creams or any other recipes. We realised that you use the internet. Thus was born: Ourgranniesrecipes.com

The site helped us gather together the recipes that have been favourites of Irish families for generations. In creating this book of recipes, we have used the recipes submitted to the site by ordinary people: chefs, aunts, uncles, grandchildren and even a few grannies.

For me, that favourite recipe is for the apple tart made for me by my father’s mother, Agnes Purcell née Hourigan (after Agnes sadly passed away, her sister, my great-aunt Eileen Hourigan, made it for me too). You’ll find that recipe in here along with eighty or so other recipes, sweet and savoury.

I really hope that the book delights you as it has me, and provides a source of culinary inspiration for generations to come.

Eoin PurcellSite & Book Editor

Snacks&Miscellany

Invalid’s Bread Pudding

Ingredients

1 tablespoon of breadcrumbs

1 cup of milk

1 teaspoon of butter

1 teaspoon of sugar

1 egg

Method

• Boil the milk and butter together.

• Pour over the breadcrumbs.

• Add the sugar.

• Beat the egg and stir together with the other ingredients (stir slowly).

• Bake in a greased pie tin for 30 minutes at a medium heat.

Jam Sauce

Ingredients

2 tablespoons of raspberry jam

2 dessertspoons of lemon juice

Half a pint of water

Method

• Mix all the ingredients together well.

• Bring to the boil and simmer for 10 minutes.

• Strain and serve around puddings of your choice.

Apple Sauce

Ingredients

3lbs of apples

Juice and peel of 1 lemon

1oz of gelatine

8oz of sugar

Method

• Stew the apples with the lemon for 30 minutes.

• Pass through a sieve.

• Add the gelatine and sugar.

• Pour into a bowl to allow to cool.

Old-fashioned Orange Marmalade

Ingredients

6 Seville oranges

1 lemon

At least 1lb of sugar (or to taste)

Method

• Wash the fruit well in cold water and dry carefully.

• Slice thinly and mash into a pulp, removing the pips.

• Place the pips in a cup of water.

• Weigh the fruit and place in a bowl, allowing 3 pints of water for each pound of fruit pulp.

• Allow both to stand for 24 hours.

• The following day, place the steeped oranges in a pressure cooker (or a large pot).

• Strain the water from the pips and add to the oranges.

• Boil the mix until the fruit is so tender it can be easily pierced.

• Take a fresh measure of the mixture's weight and add 1lb of sugar for every pint of pulp (for a less-sweet preserve, use less sugar).

• Return to the pressure cooker, and boil until the mix jellies easily when cooled on a cold plate.

• Pour into jars and cover.

A note from a marmalade fan

The marmalade really needs to be boiled for at least 90 minutes to preserve properly, and the jars must be airtight!

Granny Kay’s Stuffed Tomato

Submitted by Kay Redmond

Ingredients

4–6 tomatoes (depending on numbers)

250g of breadcrumbs

1 onion (diced)

1 clove garlic

150g grated cheddar cheese

Method

• Slice the top off the tomatoes and scoop out the insides.

• Mix the tomato pulp in a bowl with the other ingredients.

• Replace the insides of each tomato with the mix.

• Bake in a warm oven (175–190°C or 375°F) for 15–20 minutes.

Anote from the cook