Calling all Irish/Germans
Replies
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Anyone know how to say thank you in Gaelic?
go raibh maith agat
Thank you very much
go raibh mile maith agat
Thanks a million0 -
Anyone know how to say thank you in Gaelic?
go raibh maith agat
Thank you very much
go raibh mile maith agat
Thanks a million
<.< Maybe I should stick with German because there's no way I'm pronouncing that correctly.0 -
My husband had a variation of this in a pub in Sligo last week and loved it:
Steak and Guinness Pie
Ingredients:
• 1 kg Round steak
• 1 Tbsp Flour
• 1 tsp Brown sugar
• 1 Tbsp Raisins (optional)
• 5 x Onions
* 5 c carrots
* 3 x celery sticks
* Garlic
• 300 ml Guinness
• 8 Slices bacon
• 3 oz Lard
• Chopped parsley
• Short pastry
Directions:
Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the veg, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.
Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.0 -
Corned beef and cabbage, if made the right way, very low calorie high protein0
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My husband had a variation of this in a pub in Sligo last week and loved it:
Steak and Guinness Pie
Ingredients:
• 1 kg Round steak
• 1 Tbsp Flour
• 1 tsp Brown sugar
• 1 Tbsp Raisins (optional)
• 5 x Onions
* 5 c carrots
* 3 x celery sticks
* Garlic
• 300 ml Guinness
• 8 Slices bacon
• 3 oz Lard
• Chopped parsley
• Short pastry
Directions:
Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the veg, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.
Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.
Sounds amazing! My fiance freakin' lovesssssssss guinness, I cannot express how much and he's a total carnivore so he can be my guinnie pig to see if I make it right lol0 -
Hi there. I'm in Limerick
Bicarbonate of Soda is Bread Soda. I think that the really traditional Irish Soda Bread is generally plainer...can't imagine that seeds were too available here til the more recent advent of health food shops, lol. Also it is more usually savoury than sweet. I also imagine that smoked salmon was not too plentiful, but nowadays smoked salmon on buttered soda bread is a pretty common and delicious pairing. I was at a symposium in Turkey last year and we had to bring traditional foods and I got a vacuum packed side of smoked salmon and took that with me. A bit addicted to smoked salmon myself. I also prefer soda bread toasted and butter melted on it.
Very traditional is boiled bacon, potatoes and cabbage - dead plain - have to say that I am thrilled to have discovered world foods - for me traditional Irish food is not so exciting. I guess that the ingredients were not so varied or plentiful. Something like a porter cake would also be good? Boxty is a traditional potato pancake - recipes online.
Irish Soda Bread
Wholemeal Flour, 250 g
Plain (white) Flour, 250 g
Butter - Salted, 30 g
Baking soda, 1 tsp
Milk - Buttermilk, lowfat, 1.5 cup
Add the butter to the dry ingredients and rub it in - Add the buttermilk and mix together - Form into a round cake about 3/4 of an inch high, cut 2 lines across the top (from one side to the other side) to form a cross and bake - about 200C I think - I will have to check, but I imagine if you google Irish soda you will find the temperatures and cooking times are all about the same.
http://greatfood.ie/item_display.asp?cde=2&id=446
The link above is for a white soda bread courtesy of an Irish chef - Darina Allen. It tells you a bit of information about soda bread as well. On the right of the page there are links for Boxty, Irish stew, champ, etc....might be worth a look.0 -
Lordy, Catholics are DEFINITELY allowed to drink! :drinker: :laugh: Wine is an important part of the Mass. I think more Christian religions allow alcohol consumption than forbid it, actually.0
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I see someone hmentioned barmbrack - one of my favourite things in the world! Now there is where tradition gets it right!0
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Schwein Füße oder Rouladen!!!!!0
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Wiener Schnitzel is austrian
("Vienna style")
you could always make a "Streuselkuchen", I think that's very german. Or "Kässpätzle" - depending on where your family is from in Germany.0 -
>> Last one <<
Potato farls - great hot or cold
(You could even add stewed pear or apple and blackberries to make the sweet version)
Ingredients
Serves: 4
4 medium potatoes, peeled and halved
1 pinch salt
30g plain flour, plus extra for dusting
1 tablespoon melted butter
Prep: 25 mins | Cook: 10 mins
1.
In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the centre of the potatoes are tender when checked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash until smooth.
2.
Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
3.
On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick.
4.
Cut into quarters using a floured knife.
5.
Sprinkle a little flour into the base of a dry frying pan and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
........ also goes great with another classic Irish dish - bacon and cabbage 0 -
I'm surprised no one has said German potato salad. My grandmother used to make this all the time and my mom goes crazy for it. Although, it's probably a good thing that it hasn't been mentioned. It's a heart attack on a fork. I personally have not been brave enough to try it. lol.
On another note...Pretty awesome to find out though that black forest cake is of German decent.
Ohhhh, do you have the recipe? I effin' love potato salad! I'm okay with a heart attack on a fork. I'll just work out double the day before and the day after. (=
I asked my mom for her recipe. I can message you with it once I get it. 0 -
Hi there. I'm in Limerick
Bicarbonate of Soda is Bread Soda. I think that the really traditional Irish Soda Bread is generally plainer...can't imagine that seeds were too available here til the more recent advent of health food shops, lol. Also it is more usually savoury than sweet. I also imagine that smoked salmon was not too plentiful, but nowadays smoked salmon on buttered soda bread is a pretty common and delicious pairing. I was at a symposium in Turkey last year and we had to bring traditional foods and I got a vacuum packed side of smoked salmon and took that with me. A bit addicted to smoked salmon myself. I also prefer soda bread toasted and butter melted on it.
Very traditional is boiled bacon, potatoes and cabbage - dead plain - have to say that I am thrilled to have discovered world foods - for me traditional Irish food is not so exciting. I guess that the ingredients were not so varied or plentiful. Something like a porter cake would also be good? Boxty is a traditional potato pancake - recipes online.
Irish Soda Bread
Wholemeal Flour, 250 g
Plain (white) Flour, 250 g
Butter - Salted, 30 g
Baking soda, 1 tsp
Milk - Buttermilk, lowfat, 1.5 cup
Add the butter to the dry ingredients and rub it in - Add the buttermilk and mix together - Form into a round cake about 3/4 of an inch high, cut 2 lines across the top (from one side to the other side) to form a cross and bake - about 200C I think - I will have to check, but I imagine if you google Irish soda you will find the temperatures and cooking times are all about the same.
http://greatfood.ie/item_display.asp?cde=2&id=446
The link above is for a white soda bread courtesy of an Irish chef - Darina Allen. It tells you a bit of information about soda bread as well. On the right of the page there are links for Boxty, Irish stew, champ, etc....might be worth a look.
My great grandparents whom I live with, will thank you for giving me the "porter" bread recipe. Their last name is Porter. =D0 -
I'm surprised no one has said German potato salad. My grandmother used to make this all the time and my mom goes crazy for it. Although, it's probably a good thing that it hasn't been mentioned. It's a heart attack on a fork. I personally have not been brave enough to try it. lol.
On another note...Pretty awesome to find out though that black forest cake is of German decent.
Ohhhh, do you have the recipe? I effin' love potato salad! I'm okay with a heart attack on a fork. I'll just work out double the day before and the day after. (=
I asked my mom for her recipe. I can message you with it once I get it.
Thank you so much!0 -
Schwein Füße oder Rouladen!!!!!
Uh, my german = very rusty....it was my first language but my grandpa died and he was the only one I spoke to in it. >.> Something about a pig?0 -
<---- Is Catholic, drinks Beer/Wine/Adult drinks
Irish Soda Bread or Corned Beef and Cabbage would be my recommendation.
You could always bring in some Guinness! 0 -
German strudel steam sauteed with onions and potatoes and served with kielbasa. YUM!0
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<---- Is Catholic, drinks Beer/Wine/Adult drinks
Irish Soda Bread or Corned Beef and Cabbage would be my recommendation.
You could always bring in some Guinness!
Id love to take some Guinness, but I'm quite sure I'd get in trouble for drinking during school hours. >.> It strictly says no alcohols on campus yet every weekend there's a party and like 3-4 car trunks full of alcohol lol0 -
My husband had a variation of this in a pub in Sligo last week and loved it:
Steak and Guinness Pie
Ingredients:
• 1 kg Round steak
• 1 Tbsp Flour
• 1 tsp Brown sugar
• 1 Tbsp Raisins (optional)
• 5 x Onions
* 5 c carrots
* 3 x celery sticks
* Garlic
• 300 ml Guinness
• 8 Slices bacon
• 3 oz Lard
• Chopped parsley
• Short pastry
Directions:
Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the veg, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.
Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.
Sounds amazing! My fiance freakin' lovesssssssss guinness, I cannot express how much and he's a total carnivore so he can be my guinnie pig to see if I make it right lol
Excellent, well I hope he enjoys it then. My husband loved it - If the cook in the Sligo pub had been a woman, I think he would have left me for her! 0 -
So hi. I'm Ambyr. (= I'm a psychology major at a local university and I'm of Irish/German decent (I have a point don't worry). I'm currently enrolled in a class called Social & Cultural Psychology and part of my grade this semester is to make an authentic dish from one of my places of origin(To be real specific, I'm actually a "mutt" I have Irish, German, English, Scottish, Welsh, Seminole Indian and Cherokee Indian in me).
I need some ideas for said project. It's not until october or november I believe but it's a HUGE part of my grade. My aunt(who is the family historian lol) has no recipes and my great grandparents(who I live with) know no "authentic" ones either.
I really appreciate all ideas/lists/recipes. Especially anything easy to cook with ingredients easy to find. (=
Thanks in advance.
PS, once I'm done with my BS Psychology, I'm going to Ireland to celebrate my graduating!...Before I go on for my MS. -__-
I am a mutt like you, Irish/English/Scottish/German/Hungarian/Russian/who-knows-what-else. Or as I like to say, just American. This perpetually confuses my husband's full-blooded Nicaraguan family. They think I really need to be ONE thing over the rest. (This is one reason why I say I'm just American.)
Unfortunately my family has been here for so long that I have no idea about authentic dishes. So I am not helping you at all, just wanted to say hi to a fellow mutt. 0 -
Brats & sauerkraut! Yumm....
ETA: that might SOUND like a stereotype, but I lived in Germany for 3 years and it's everywhere -- also at pretty much any open air market or festival. Delish.
You could also go seasonal and do some mulled wine & sweets...also available at every christmas market. Yum!0 -
Colcannon Potatoes..Prep: 10 min. Cook: 35 min. Yield: 12-16 Servings
This is the real deal.
Other ideas:
soda bread
finan haddie
whiskey with shame followed by a punch in the face.0 -
Himmel und Erde.... "Heaven and Earth"....
Sliced cabbage, onions, and apples fried together in sausage grease, the sausage mixed into the mess. It is amazingly good, but very solid food for people who are going to go out and hitch themselves to a plow for twelve hours, you know?0 -
I am thinking Shepherd's Pie! Yummy!0
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Shepherd's pie? (Ground beef (many types of ground meet can be used--like lamb or venison), corn, sometimes peas, and mashed potatoes)
English, Scotch-Irish, and German--but everyone's been in USA for a couple hundred years, so I don't have any "authentic" recipes.
If you were Navajo I'd say FRY BREAD!0 -
This is the recipe I use for Barmbrack. I can honestly say it is divine. I just found it in the past year on the net and up to that point had only eaten shop bought ones - they are no comparison! Even if you don't do it for your assignment do try it - it is so worth the effort. Barmbrack is traditionally eaten at Halloween and items are hidden in it wrapped in baking parchment...a ring (who will get married next), a coin (wealth), a stick (my mother used a match stick - not sure what it signifies). I think there might have been a pea too....and a little bit of cloth...my memory has faded.
Halloween Barmbrack (Yeast Tea Brack) Recipe
• 700g Strong White Flour
• 100g Caster Sugar
• 2-3 tsp Mixed Spice
• 6 tbsp Butter
• 2 Medium Eggs
• 250ml Milk
• 2 tsp Granulated Sugar
• 2 Sachets Fast Action Yeast
• Pinch of Salt
• 250g Mixed Dried Fruit (raisins, currants, sultanas)
• 50g Mixed Peel
• 500ml Cold Black Tea
At least 2 hour before, but preferably overnight, soak your fruit and mixed peel in 500ml of cold black tea.
Sieve the flour, caster sugar and mixed spice together in a bowl. Add the butter and blend using your fingertips until mixture is like fine breadcrumbs.
Heat the milk to blood temperature, add yeast and sugar and stir. Leave stand for 10 mins.
Add beaten eggs and yeast mixture to the dry ingredients and mix by hand or with dough hook on mixer for about five mins.
With the fruit mixture, drain excess tea and then sprinkle fruit with the salt. Mix fruit into dough by hand
Cover and proof in a warm place for about 90 mins or until double in size.
Kneed your dough on floured surface and transfer to a lightly greased cake tin. Leave to prove again for about 30 mins. Preheat oven to 200C (180C for fan oven). Bake for approximately 40 to 45 mins. Check by removing from tin and patting bottom of brack listening for a hollow sound. Transfer to cooling tray.
Serving suggestions. Mix two tablespoons of sugar to three tablespoon of boiling water and mix to create a sugar glaze and immediately brush over top of brack. Best served with real Irish butter.
It's great for breakfast, tea or a snack. Hard to stop eating it! This makes a nice big cake.
I just googled the objects that are put in and got this....
Barmbrack is the centre of an Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune-telling game.[2] In the barnbrack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, would have an unhappy marriage or continually be in disputes; the cloth or rag, would have bad luck or be poor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Other articles added to the brack include a medallion, usually of the Virgin Mary to symbolise going into the priesthood or to the Nuns, although this tradition is not widely continued in the present day.
Commercially produced barmbracks for the Halloween market still include a toy ring.
It has been nice reading this thread - brings back some memories - I had forgottent the info on the barmbrack objects and whta they meant. 0 -
Bauernfrühstück
Literally translates into Farmers breakfast.
Potatoes, ham, eggs, leeks.0 -
I'm 75% German and 25% French. One thing my 100% German mom makes is schnitzel with spaetzel.......... pounded veal that is kinda chicken-fried-steaked (LOL) with potato dumpling noodles. google some recipes......... those are classic German dishes. :-) I do believe I now have to get her *kitten* over here to make me some......... LOL! have fun! Auf wiedersehen0
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Thank you guys for all the excellent ideas/recipes. I'm going to print them out tomorrow and choose a few!0
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