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Since Gal and I are on a trip around the world and are back in Ireland right
now because she won a lottery, I thought you might like to hear about a receipe
that we found over there.

IRISH STEW

serves 4-6

2 lbs. potatoes, thinly sliced
2 lbs. lamb chops
1 lb. onions, thinly sliced
4 carrots, thinly sliced
2 parsnips, halved and thinly sliced salt and pepper
1 tbsp. fresh parsley, chopped
1 tbsp. fresh thyme, chopped
1 oz. butter
Thyme sprigs to garnish
Directions: Preheat oven to 375 degrees.

Arrange one-third of the potatoes in a casserole and add half the chops, onions,
carrots and parsnips. Season well with salt and pepper and sprinkle with half
the chopped herbs. Repeat these layers once more and finish with a layer of
potatoes. Add one (1) pint of water, cover with buttered greaseproof paper
(using a little of the butter) and a lid. Bake for 1-1/2 hours, then remove the
lid and greaseproof paper. Dot the potatoes with the remaining butter and
cooked, uncovered for 10-15 minutes.

Garnish with thyme sprigs and serve hot with soda bread.

Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

And here is the Soda Bread to go with it.

BROWN SODA BREAD

1-3/4 cups all purpose flour
1-3/4 cups whole wheat flour
3 tablespoons wheat bran
3 tablespoons wheat germ
3 tablespoons old fashioned oats (Quaker) If you can't find wheat bran or wheat germ, double up on the oats
2 tablespoons dark brown sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons chilled butter cut into pieces
2 cups (about) buttermilk
Directions: Preheat over to 425F.

Cover baking sheet with flour and shake off excess.
Combine first 9 ingredients, rubbing butter with fingertips (or in Cuisinart)
until it resembles fine meal. Stir in enough buttermilk to form a soft dough.
Gently knead for about a minute on a floured surface and form into a round,
about 6" dia and 2-3" high. Cut a deep X across top. Place on baking sheet and
bake for about 35 mins. Bread should be golden brown and sound hollow when
tapped on bottom.

You can also added sultanas to this bread and it is very good. If the bread
lasts around for a day, it is also good toasted.

Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

OK, before we leave Ireland, here is one more Irish recipe.

Gooseberry Crumble

This dish is an easily prepared and economical dessert, Gooseberry
Crumbleespecially at the time of year when gooseberries are plentiful. The basic
method can be used for other fillings, such as rhubarb, apple or apple and
blackberry.


8oz/ 250g/ 2 cups self-raising flour
4oz/ 125g/ 1/2 cup soft brown sugar
4oz/ 125g/ 1/2 cup butter
2lb/ 1kg/ 10 cups gooseberries
6oz/ 200g/ 1 cup caster sugar

Using your fingertips, rub butter lightly into the flour in a large bowl. When the
texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the
berries and cover with the crumble mixture in an oven-proof dish, pressing the
surface down lightly. Bake for 45 minutes in the centre of a pre-heated oven at
gas mark 4/ 180°C/ 350°F. Serve hot with cream.

Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

CAESAR SALAD

1 large garlic clove, minced, mashed to a paste with a pinch of salt
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
3 tablespoons sour cream
1/4 teaspoon freshly ground pepper
3 anchovy fillets
1/2cup olive oil
1/3 cup freshly grated Parmesan
8 cups packed bite-size pieces of Romaine, rinsed and spun dry

In a large bowl stir together the garlic paste, the lemon juice, the Worcestershire sauce, the mustard, the sour cream, pepper, and the anchovies. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the Parmesan, add the romaine and toss the salad well.
(Serves 4 - or one Setharmon <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />)

^^ Erm Seth we appear to have forgotten the Bacon Bits and the Croutons ?

Yeah, Seth, I'm with Mea. I want bacon bits and croutons with my salads too. <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

One other thing, you can leave the anchovies off mine. Yuck!!!

Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

hehe
The meat is another part... <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

No anchovis?
Ad a little salt and pepper. <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />

Braised Endives
Endives "Meuniere"


8 Belgian endives
3 tablespoons freshly squeezed lemon juice
3 tablespoons sugar [I use only two]
Sea salt and freshly ground white pepper to taste
2 tablespoons butter

1. Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife, remove the bitter cone at the base of each head. Bring a large pot of water to a boil. Salt the water, add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes. Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. Do not be concerned if the endives brown a bit - they will be browned later in butter. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
2. With your hands, gently but firmly squeeze each endive to extract the bitter liquid.

3. In a large skillet, melt the butter over moderately high heat. When hot, add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well. Transfer the endives to a warmed serving bowl, toss with the remaining 1 tablespoon sugar, and season to taste with salt and pepper. Serve immediately. [I left off the last tablespoon of sugar and didn't miss it at all.]

Yield: 4 servings

Almost forgot
For Shan and Mea : Caesar Salad with meat <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />

Chicken Caesar Salad

1/2 cup flour
1/2 teaspoon seasoned salt
4 boneless, skinless, chicken breast halves
2 eggs, beaten lightly with 1 tablespoon water
3/4 cup Italian seasoned bread crumbs
1 tablespoon sesame seeds
2 tablespoons oil
1 head Romaine lettuce, torn into bite-size pieces
1 large ripe tomato, cut into bite-size pieces
1 large avocado, peeled and cut into 1-inch dice (optional)
1/2 cup chopped red onion
1/2 cup bottled Caesar dressing
Packaged dinner rolls, heated, if desired
Combine flour and seasoned salt in plastic bag.
Pound chicken to half-inch thick.

Combine bread crumbs with sesame seeds in plastic bag.

Dredge in flour-salt mixture, shaking off excess.

Dip in beaten eggs, allowing excess to drip off.

Coat with bread crumbs.

Heat oil in large frying pan.

Fry chicken in oil till golden brown on both sides and thoroughly cooked inside. (Cut to test that no pinkness remains.)

Remove to cutting board. Slice chicken into 2" strips. Tent with foil to keep warm.

Combine lettuce, tomato, avocado (if using), and red onion in large salad bowl. Pour dressing over and toss to combine.

Top salad with sliced chicken and serve with dinner rolls.

Serves 4 (or one Setharmon on a good day <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />)

Hmm not so much that I like Caesar ... but more like HEY you left it out ... ergo it is not a Caesar Salad, and strangely enough (running a Seafood Restaurant ) I am allergic to seafood <img src="/ubbthreads/images/graemlins/disagree.gif" alt="" />

But here is a quicky:
Take 1 Tomato, dice fine
Take 1/2 an Onion dice fine
stir together in a bowl
add some extra virgin olive oil
add some Oregano
add some bread crumbs
stirr untill it is a chunky paste
get some Garlic bread
spread on the Mixture
use Pepper and salt
top with (real) Parmesan cheese (either grated or shaved)
put under grill untill cheese melts

and Voila Bruschetta (Pronounced Brusketta)
that will make your mind and your tummy yearn for more ....guaranteed <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Guess the guy I got the recipie from didn't liked them in it...
In Belgium it's unknown. Most of my recipies come from freinds/ppl I know all over the world. And from tasting and trying in different countries.
And from mixing and experimenting. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I like the one you posted. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Overhere we usely just slice the tomato and put it like that on the bread. After the mixture and cheese.
You can still sprinkle some more cheese over it after it comes out of the grill.
<img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Just to get things straight here's is the supposed original recipe according to foodreference .com;
Caesar Salad Dressing and Salad


Servings : 8

Amount Measure Ingredient
-------- ------------ --------------------------------
----- Dressing -----

6 Cloves Garlic
1/2 Teaspoon Fresh Ground Black Pepper
1 Ounce Parmesan Cheese -- cubed

3 Whole Eggs
1 Tablespoon Dijon Mustard
1 Tablespoon Key Lime Juice
5 Each Anchovy Fillets
1 Teaspoon Worcestershire Sauce

1 Cup Extra Virgin Olive Oil
1 Cup Canola Oil


----- Croutons -----

3 Cups White Bread -- 1/2" cubes
3 Cloves Garlic -- peeled and crushed
1 Teaspoon Mixed Herbs (thyme, basil & oregano)
1/4 Cup Extra Virgin Olive Oil


----- Salad -----

4 Heads Romaine Lettuce
1/2 Cup Parmesan Cheese -- grated


DRESSING

Place garlic cloves, pepper, and Parmesan Cheese in food processor, and process 1 minute.

Add remaining ingredients except oils and process 30 seconds.

Add oil slowly while processing. (You can use all olive oil if desired for stronger flavor).
Use within 48 ours.

CROUTONS

Preheat oven to 350 degrees. Mix garlic, herbs and olive oil in a small bowl. Let sit for 15-30 minutes. Drizzle oil over bread cubes through fine mesh strainer, and toss to coat the bread evenly.
Place on baking sheet and bake until golden brown, 10-15 minutes. Cool.

SALAD

Tear washed and dried Romaine (Cos) lettuce into large pieces.
Place in large bowl, drizzle with dressing and toss to coat lightly, add croutons and grated cheese and toss to coat evenly. Serve immediately.

NOTES : VARIATIONS
USE PLAIN LIME JUICE if Key Limes are unavailable.
FOR AN EGGLESS DRESSING, substitute 6 ounces TOFU drained, instead of eggs. Proceed as in step 1) above, but process for 1 minute, scrape sides of bowl then process until mixture is smooth. Proceed with remainder of recipe as above.
FOR VEGETARIAN DRESSING, use Tofu, leave out Parmesan cheese and anchovies, increase lime juice to 1 1/2 TB and add 1/4 tsp salt.
CROUTONS may be made with dried herbs and powdered garlic, straining oil is not necessary.
Try using Red Wine Vinegar instead of Key Lime Juice.
Try using 1-2 tsp dry mustard instead of Dijon mustard.
Coddle eggs for 45 seconds to 1 minute.

Mea, dow do u coddle the eggs? it sounds too close to seducing. <img src="/ubbthreads/images/graemlins/eek.gif" alt="" /> <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" /> <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

& virgin olive oil, how can u tell? <img src="/ubbthreads/images/graemlins/evilgrin1.gif" alt="" />

They still have the Pimento's in them. <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />

Tsel <img src="/ubbthreads/images/graemlins/silly.gif" alt="" />

The virgins, the olives or the oil? <img src="/ubbthreads/images/graemlins/confused.gif" alt="" />

[color:"orange"] The virgins, the olives or the oil? <img src="/ubbthreads/images/graemlins/confused.gif" alt="" /> [/color]
Why Seth, you amaze me ....you mean to tell me you don't know ......yet ! <img src="/ubbthreads/images/graemlins/evilgrin1.gif" alt="" />

I really have no idea. <img src="/ubbthreads/images/graemlins/cry.gif" alt="" />

<img src="/ubbthreads/images/graemlins/wave.gif" alt="" />
Ok gang, here’s what I ate for lunch. It was so good I decided to share it with you... It’s simple, not too long to do, and nobody is able to miss that, so I think Shan (and her family <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" /> ) will like this recipe. And youngs are crazy for it.

CROÛTES CHAUDES AU SAUMON (salmon hot crusts)
(4 portions)

- 4 × 1 inch crusted bread slices
- some pesto, to spread on the bread
- 350 g (2 cans) of canned salmon (it’s also very good with thuna)
- chopped vegetables (onions, celeri, pepper...)
- 1 cup of shredded cheddar cheese

Heat oven to 350 °F.
Spread pesto on the bread slices; bake 12 minutes (or until slightly grilled) on the oven, and then take them off. Put the salmon on the slices, add the vegetables and cover with the shredded cheese. Bake about 20 minutes until the cheese is melted and browned at your liking.
Serve immediately.

<img src="/ubbthreads/images/graemlins/delight.gif" alt="" /> Yummm! When you’ll eat it, you’ll become an addict. <img src="/ubbthreads/images/graemlins/silly.gif" alt="" />

And, for those who feel fancy, here are the ingredients for a home pesto recipe that is very good with it:

4 NUTS AND CHEESE PESTO

- fresh basil and fresh herbs of you choice
- a bit of romano or parmesan cheese (shredded very very thin)
- cashews, almonds, hazelnuts and pine nuts (chopped)
- cold pressed olive oil
- fresh lemon juice
- fresh garlic
- salt, if you want

I hope my "cooking" english is understandable... <img src="/ubbthreads/images/graemlins/winkwink.gif" alt="" />

[color:"orange"] 4 NUTS AND CHEESE PESTO

- fresh basil and fresh herbs of you choice
- a bit of romano or parmesan cheese (shredded very very thin)
- cashews, almonds, hazelnuts and pine nuts (chopped)
- cold pressed olive oil
- fresh lemon juice
- fresh garlic
- salt, if you want [/color]

^ hint for better flavour roast above nuts slightly <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Uh, LaFille, we've got to leave the celery. I hate celery. <img src="/ubbthreads/images/graemlins/biggrin.gif" alt="" />
As for the rest of it, it sounds good. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Shan <img src="/ubbthreads/images/graemlins/alien.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />