BANGERS AND MASH CASSEROLE:
POTATOES:
1 1/2 lbs. potatoes, peeled and cut into 2 inch cubes
1/2 cup sour cream
2 TBS. butter, divided
2 TBS. prepared mustard
SAUSAGES:
1 (12 oz.) can dark beer
8-10 bangers (you can buy these at Fresh Market)
3 TBS. olive oil
1 TBS. mustard seeds
3 large red onions, cut in half and sliced thin
salt and pepper to taste
2 TBS. flour
2 TBS. sugar
3 TBS. balsamic vinegar
1 tsp. dried thyme
2 cups beef broth
3/4 cup french fried onions (in a can)
TO PREPARE POTATOES:
1. Cook the potatoes in salt water until tender (about 20 minutes) once tender, drain the water.
2. Add sour cream, butter and prepared mustard, and mash until smooth and creamy.
WHILE THE POTATOES ARE COOKING:
3. Prick the bangers several times with a fork.
4. In a sauce pan, bring the beer to a simmer over medium heat.
5. Add the sausages and poach for 5 minutes. Remove the sausages from the pan and discard the beer.
6. Heat oil and mustard seed in a large skillet over medium heat. Add the onions, bangers, salt and pepper.
7. Cook until the onions are tender and the bangers are a light golden brown (about 6 minutes).
8. Stir often so as not to scorch the onions.
9. Remove the bangers, and slice them into thirds. Place them in a casserole.
10. Add flour to the pan and stir to combine. Stir in sugar, balsamic vinegar and thyme and cook for 2 minutes.
11. Pour in beef broth, bring to a boil and cook for 5-10 minutes until gravy thickens.
12. Pour onion gravy over bangers, top casserole with mashed potatoes, and sprinkle french fried onions on the top.
13. Just before serving, bake uncovered at 350 degrees for about 25 minutes until to is golden brown.
This casserole is soooooo good!! It also has soooooo many calories!! If you are goig to cheat on your diet, this is something I suggest you cheat with...no regrets!!!
COLCANNON:
6 medium potatoes, peeled and cubed
2 cups chopped cabbage
1 large onion, chopped
1 TBS. butter
salt and pepper to taste
1. Place potatoes in a large pot, cover with water and salt and bring to a boil.
2. Cover and cook over med. heat for 8-10 minutes or until potatoes are almost tender.
3. Add cabbage and onion.
4. Cover and simmer for 5-6 minutes or until cabbage is tender.
5. Drain well and mash with butter, salt, and pepper.
The original recipe from Ireland calls for Kale rather than cabbage, but my family has ALWAYS used cabbage, so this is the colcannon that I know and love!!
FISH CAKES:
3 large potatoes
1 lb. fresh fish
1 red onion
1 bunch parley
salt and pepper
1 cup breadcrumbs
1/4 cup milk
2 eggs
1 tsp. whole grain mustard
1. Peel, wash and cut the potatoes.
2. Boil them until tender
3. Mash the potatoes
4. Peel and dice the red onion into a small dice.
5. Cut the fish into small pieces and mix together in a bowl with the onion, potatoes, mustard, chopped parsley, salt and pepper.
6. Shape the mix into cakes using some flour to prevent sticking.
7. Beat the 2 eggs together until smooth.
8. Dip each cake into the breadcrumbs.
9. Heat a medium pan with oil and fry the cakes for 2 minutes per side until golden brown.
10. Serve with lemon.
These were pretty yummy, but I added some old bay and dill to the mix because I was afraid they were going to be a little bland.
CHEDDAR ALE PUB SPREAD:
3 cups shredded sharp cheddar cheese
3 cup softened cream cheese
1 TBS. ale
3 tsp. dry mustard
3/4 tsp. cayenne pepper
1 1/2 cups pecans, toasted and finely chopped
1 1/2 cups parsley, finely chopped
1. Place cheeses in food processor or blender and process until smooth.
2. Gradually add ale, mustard, and cayenne pepper.
3. If mixture is soft, refrigerate it until it can hold a shape.
4. Shape into a ball
5. Combine the pecans and parsley and pat it onto the cheese ball
4. Mold into a disc shape (I put plastic wrap inside a mixing bowl and molded it to that)
5. Place on a serving plate and serve with crackers
This cheese ball is delicious!!!!!
IRISH SODA BREAD COOKIES
2 cups flour
3/4 cups sugar
1/2 tsp. baking soda
1/2 cup butter
1/2 cup currants
1/4 cup buttermilk
1 egg
1/4 tsp. salt
1 tsp caraway seeds
1 Preheat oven to 350 degrees
2. Combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles coarse meal.
3. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (you may need a litle more milk)
4. On a floured surface, shape the dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into circles with a cookie cutter
5. Bake for 12 to 14 minutes or until slightly browned.
I do not really care for Irish Soda Bread, but these cookies are to die for!!
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