The Irish Countrywomen's Association Cookbook: Recipes from Our Homes to Yours
Format: PDF / Kindle (mobi) / ePub
Whether you are looking for a comforting soup, a family meal or something sweet, the beauty of this book is that you know the recipe will work. There are over 100 delicious recipes for everything from Spring Nettle Soup and Dublin Coddle to Crusted Rack of Lamb with Orange and Olive Salad, together with ‘How To’ sections on baking, making preserves and cooking potatoes as well as cooking for a crowd and within a budget. This cookbook will also prove an invaluable resource for the next generation of home-makers, those novice cooks still building up confidence in the kitchen who might call home for that foolproof recipe. Think of The ICA Cookbook as akin to having not just your own mammy on speed dial but rather a whole host of mammies and grannies from all over the country, each sharing their own words of wisdom and precious firsthand experiences.
Place the quartered shallot and herbs in the salmon cavity and transfer to a well-buttered ovenproof dish. Dot the fish with butter, season and pour over the wine. Cover with foil and bake in preheated oven for about an hour (or 15 minutes to the pound), basting with the cooking liquid from time to time. Pour over the cream about 20 minutes before the end of cooking. To check if the fish is cooked, pierce the skin and flesh with a knife – it should be almost fully opaque but still nicely moist.
Remove the vegetables from the casserole with slotted spoon and arrange around the brisket. Strain the cooking liquid into a small saucepan, add the wine and boil fast for five minutes. Blend the cornflour to a smooth paste in a couple of tablespoons of water, stirring out any for lumps, and add this gradually to the sauce to thicken to desired consistency. You may not need to add all the cornflour paste. Cook for another few minutes and finish with sour cream, to taste. Pour over the meat or
picnic. Makes about 8–10 jars 2.8kg (6lb) apples 900g (2lb) sultanas 350g (12oz) preserved ginger 1½ litres (3 pints) vinegar 1½kg (3½lb) sugar 1½ teaspoons salt 1 teaspoon allspice Peel, core and chop the apples into small pieces. Roughly chop sultanas and ginger. Combine the vinegar, sugar, salt and allspice in a large saucepan and bring to the boil. Add apples and simmer for minutes before adding sultanas and ginger. Simmer until the mixture thickens. Pour into sterilised jars (see here),
220°C/425°F/Gas 7. Dust selected tin generously with flour (we always used a Swiss roll tin for this bread). Sieve the plain flour, salt and soda into a large mixing bowl. Add the wholemeal flour and mix well, lifting the dry ingredients just above the bowl’s rim in order to circulate air and produce a lighter bread. Beat the egg in a small bowl and beat in the buttermilk. Make a well in the dry ingredients, add the liquid and mix to a soft dough with a wooden spoon or by hand. Bring dough
at correct temperature. A metal skewer is worth having to hand to test if breads or cakes are cooked. Get to know your oven and adjust temperatures and timings accordingly. Most ovens deliver slightly different temperatures. If yours is a fan oven, you’ll need to opt for slightly lower temperatures than those given (eg 180°C instead of 200°C). Baking is as much a science as an art. Pay close attention to recipes: if they call for one teaspoon, use one level teaspoon – if they mean heaped they’ll