Saturday, August 13, 2011

An Irish Dinner

The mob that get together and eat every month or so are doing the Cuisine of Ireland, as Bill is of Irish stock and he's hosting this time. I drew the desserts straw, probably because I used the old chestnut about an Irish mixed grill. Anyway, having no clue what the Irish regarded as a good pud (besides another Guinness, or maybe an Irish whiskey)I went to the 'net. I've made Guinness Ice-cream which is most delicious, if you are the sort of guy who can't stand puddings and would rather have another beer. I'm also doing a potato and apple steamed pudding, that I was very shaky about, but will say the mash and flour dough came together beautifully. Really nice to work with, flexible and strong. Raw, it tasted like it might be a very interesting one for a steamed meat-pudding (like steak and kidney pudding). Anyway, it is steaming away and I'll report back later. Or tomorrow, depending on the lateness of the hour.


  1. I'd love the recipe for both of those!

  2. Well, the Guinness one is dead simple really. Reduce a pint of Guinness by half, while you make an egg custard - 3 yolks, 75 grams of sugar, 300 ml of milk, While these cool, beat 300 ml of cream until it just starts to hold shape (soft peaks). Fold cream into the custard, and reduced Guinness into that. Either put in an icecream churn if you have one (they're fairly cheap and electrical, but I daresay your dad could MAKE the traditional kind. He seems that sort of guy) or stick it in the freezer and break up the ice-crystals with a fork every 10 minutes or so, until it gets too firm to do so.

    The potato and apple - The pastry is 6 oz hot mash, 2 tablespoons butter, 8 oz self-raising flour, a teaspoon of sugar, 4 tablespoons milk. Add together in that order and roll out into a 'soft slack dough' - use that to line a heatproof 1 quart bowl - keeping enough for a lid, and fill the inside with apples (either cooked or 5 thin sliced, with sugar, lemon juice and maybe a couple of spoonfuls of cider). Dampen your top edge, put the dough lid on, and then tie a piece of foil tightly for a lid on the bowl. Steam or set to cook in boiling (simmering)water for 2-2 1/2 hours. Serve with custard

  3. Hey, Dave, after I reduce a pint of Guinness by half, I generally wait a bit and then drink the rest, too... :-) Eat some nan and curry in the middle, it goes well with Guinness.