# Posted 4:58 AM by Patrick Belton  

THE NAKED IRISH CHEF: You asked for recipes. We provide.

Rosemary lamb stew
Ingredients: 2 tablespoons corn oil, 12 white onions, peeled, 4 pounds neck and shank of lamb, cut into 2- or 3-inch pieces (with bones), 1 teaspoon finely minced garlic, 3 tablespoons flour, 1/2 cup dry white wine, 2 cups peeled, cubed tomatoes, 2 large sprigs fresh rosemary, or 2 teaspoons dried, 2 carrots, halved and cut into 1-inch lengths, 1 pound potatoes, peeled and cut in half or quartered, depending on size (about 16 pieces), 1 cup string beans cut into 2-inch lengths, freshly ground black pepper to taste, 2 tablespoons finely chopped parsley

Heat oil in a large casserole and add onions. Cook, stirring often, until the onions are browned to roughly the colour of a middle-aged rugby playing Dubliner on one of those cheap Ryanair vacations to Spain, except with less fat and alcohol. Remove the onions with a slotted spoon. Add the meat to the casserole and cook, turning the pieces and stirring, for about 10 minutes. Pour off all the fat from the meat. Sprinkle the meat with garlic and flour, stirring to distribute the flour over the pieces of meat. Add the wine and stir to blend. Add tomatoes and rosemary. Not that Rosemary. Cover closely and let simmer merrily for 1 hour. As meat cooks, put carrots and praties in a saucepan and add cold water to cover. Bring to the boil and simmer for 1 minute. Drain. When lamb has cooked for 1 hour, add the onions. Cook for 15 minutes and add the carrots, potatoes and beans. Cover and cook for 15 minutes, or until the potatoes and carrots are tender. Stir in a generous grinding of pepper. Serve sprinkled with chopped parsley. Yield: 6 servings

Mama Belton's Soda Bread
Ingredients: 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup white sugar, 1 1/2 cups buttermilk, 1/2 cup raisins, 2 eggs, 1 tablespoon caraway seed

Preheat oven to 350 degrees F / 175 C. Combine flour, baking powder, salt, and sugar. Beat eggs with buttermilk. Add the eggs and buttermilk into the flour mixture; stir in raisins. Pour dough onto lightly floured board. Shape into a round loaf, symbolising the trinity or somesuch. Add flour if necessary, symbolising something you make bread out of. Place in a lightly greased springform pan. Sprinkle top with caraway seeds if desired. Bake at 350 degrees F / 175 C for one hour or until the bottom of the loaf makes an eerily disconcerting hollow sound when tapped.

Salmon salad
Ingredients: Salmon. A salad.
Directions: Insert salmon into salad.

Guinness brownies
Ingredients: 4 eggs, 3/4 cup superfine sugar, 8 ounces bittersweet chocolate, chopped, 4 ounces white chocolate, chopped, 6 tablespoons unsalted butter, 3/4 cup all-purpose flour, 3/4 cup cocoa, 1 1/4 cups Guinness stout, confectioners' sugar for dusting.

Preheat the oven to 375 degrees F / 175 degrees C. Butter an 8-inch-square pan. Combine eggs and sugar. Beat until light and fluffy. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Sift flour and cocoa together and beat into the chocolate mixture. Whisk in Guinness. Do be careful not to spill any. Pour into pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from oven and let cool on a wire rack. To serve, dust the cake with confectioners' sugar and cut into squares. Serves 8 to 10.

Colcannon
Ingredients: 3 cups finely shredded green cabbage, 1 onion, finely chopped, 1/4 cup water, 6 cooked potatoes, mashed, 1/4 cup milk, 1/4 cup butter. salt and pepper to taste

Put cabbage, onion, and water in saucepan, and bring to a boil over high heat. Reduce heat to simmer, cover, and cook for about 8 minutes or until tender, not mushy, although that fits in well with our national cuisine too. Add mashed potatoes, milk, butter or margarine, and salt and pepper to taste. Mix well to blend and heat through. Serve colcannon warm, as an unloved side dish keeping the table warm next to meat, chicken, or fish. Yield: 4 to 6 servings, if anyone eats it at all. (0) opinions -- Add your opinion