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Irish Cheese Recipes
Edited & adapted from Food Ireland
This would make for a lovely luncheon dish or a light supper. Serve with a crisp green salad. While the pastry might make fresh bread and butter unnecessary on most tables, it's always a staple on ours - and it always disappears!
Short Crust Pastry
3/4 cup of flour
Pinch of salt
3 oz Kerrygold butter*, cut into small cubes
3 tablespoons cold water
1/2 oz Kerrygold butter
1 small onion
1 clove garlic, crushed or finely chopped
3 slices back bacon*, cut into strips
8 button mushrooms, wiped and cut into thick slices
6 cherry tomatoes, halved
6oz Dubliner cheese*, grated
1 cup skimmed milk
3 medium size eggs, beaten
1oz pack fresh Mediterranean herbs, finely chopped
1 teaspoon whole grain mustard
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F
1. To make the pastry, sift the flour and salt, then rub in the butter until the mixture resembles bread crumbs
2. Add the water and form into a ball. Roll out the pastry until large enough to line an 8 inch pie plate
3. Place a piece of foil over the pastry to cover the base and sides.
4. Bake for 10 minutes, then remove the foil and bake for a further five minutes. Remove from oven and cool on a wire rack
5. Reduce the oven temperature to 375 degrees F
6. Melt the butter and cook the onions until softened but not browned. Add the garlic, bacon and mushrooms, then cook for a further five minutes. Spoon the mixture into the pastry base, adding the tomato halves and sprinkle over the Dubliner cheese.
7. Mix together the milk, eggs, herbs, mustard and seasoning and pour over the filling.
8. Bake for approximately 30 minutes until the filling is just firm to touch.
*Authentic Irish ingredients can be found at Food Ireland.
Image: Food Ireland
1/4 cup cooked diced potatoes
1 cup of grated Dubliner cheese
1 cup of cooked shrimp
1 teaspoon chopped chives
1 Tablespoon of Kerrygold Irish Butter
1 Large Tomato
Chop the tomato in to small cubes.
Beat the eggs, season with pepper.
In a large pan, melt the butter, then add the potato and shrimp and cook for two minutes.
Add the eggs and let cook for a few minutes.
Add tomato and grated cheese.
Finish cooking under the grill.
Serve with homemade brown bread and butter.
Thu, Jul 9, 2015
"...the freshest of food and
the oldest of drink"
- Irish Proverb
The New Irish Table
by Margaret Johnson
Margaret Johnsons love of Ireland permeates page after glorious page of mouthwatering Irish dishes, from Smoked Salmon Chowder to Raspberry Buttermilk Tarts. Lavish color photographs of the food, the landscapes, and the people are woven through the text, making The New Irish Table the next best thing to sitting down to dinner in Ireland itself.
Click here for New Irish Table.