[AngelBabe]

The Archer

[AngelBabe]

Mixed emotions happy but tinged with sadness

[AngelBabe]

recieved one sent one
ty hun cheered me up
xxx

[AngelBabe]

I still want photographic proof u and ice can lick ure elbows :lol:

[AngelBabe]

We want photographic proof before we believe ya lol :lol:

[AngelBabe]

Ty pp1 flowers are brill
i dont drive anyway mary well apart from ppl up the wall and round the twist of course :lol:

[AngelBabe]

3

[AngelBabe]

Irish Cabbage and Potato Slaw

2 medium white potatoes (8 oz.), peeled and cut in 1/2” slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1 1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk

Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat. When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2” strips and set aside.

While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips. (There should be about 6 cups.) Place cabbage in a large mixing bowl. Add carrots and scallions.

In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again. Cover slaw and set aside for 15 minutes to wilt cabbage.

Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.

SERVES 16

Shamrock Salad

First Layer
1 small box lime gelatin
1 small can undrained crushed pineapple

Dissolve gelatin in one cup hot water, then cool. Add pineapple. Pour mixture into large mold and chill until set.

Second Layer
1 small box lemon gelatin
6 ounces cream cheese
10 marshmallows
2 cups whipping cream

Dissolve gelatin in one cup hot water. Mix one package cream cheese with one cup whipping cream. Pour mixture on top of set lime gelatin. Chill until set.

Mix remaining cream cheese with one cup whipped cream and the marshmallows cut into small pieces. Turn out mold on lettuce green and top with this mixture.

Whip 1/2 cup cream and add drained maraschino cherries and drained pineapple slices, arranged to form an attractive circle on top.

Baileys and Coffee Sabayon

4 eggs
2/3 cup sugar
1/3 cup water
2 cups heavy cream
1/2 cups Baileys Irish Cream
2 tablespoons coffee extract (see Note)

Place the egg yolks in a metal mixing bowl. In a saucepan over medium-high heat, combine the sugar and water and bring to a boil. As soon as it boils, remove from heat and pour slowly into the egg yolks, whisking vigorously. Place the bowl over a bowl of hot water and whisk vigorously for 3 to 4 minutes, or until the mixture becomes frothy and stiff. Pour the yolk mixture into the bowl of an electric mixer and mix on high speed for 5 minutes, or until it cools down. Set aside.

In a large mixing bowl, whip the cream until soft peaks form. Add the Baileys, coffee extract, and yolk mixture to the cream and fold together gently. Spoon the mixture into stemmed parfait glasses or martini glasses and freeze for at least 5 hours, preferably overnight. Serves 4 to 6, depending on size of the glasses.

Bread-and-Butter Pudding with Bushmills Whiskey Sauce Recipe

For the pudding:
6 T. sultanas (golden raisins)
8 T. butter, plus additional for greasing
1 lb. white bread, sliced
1 cup milk
1 C. cream
1 vanilla bean
3/4 C. sugar
3 eggs, beaten

For the whiskey sauce:
1 C. cold milk
3 T. sugar
2 egg yolks
1/4 C. Bushmills whiskey

Preheat oven to 350°F.. Soak sultanas in hot water for 10 minutes, then drain.

Butter the bread. Remove crusts and cut into triangles. Arrange in a greased deep dish (6 x 6 x 2 inch casserole dish).

In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil. Remove the vanilla bean. Add milk mixture to the eggs. Through a strainer, pour the egg-and-milk mixture onto the bread. Leave to soak. Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.

To make the whiskey sauce: Boil the milk, then remove from heat. In a separate saucepan, mix the sugar and egg yolks. Add egg mixture to milk and return to heat. Cook gently over low heat, stirring constantly, until sauce thickens slightly. Stir in whiskey. Serve warm.

Makes 6 servings.

Chocolate Walnut Caramel Tart

Crust
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
4 tablespoons cold unsalted Kerrygold Irish butter, cut into small pieces
4 tablespoons cold vegetable shortening, cut into small pieces
3 to 4 tablespoons ice water

Caramel Sauce
1/4 cup unsalted Kerrygold Irish butter
1/2 cup sugar
1/4 cup heavy (whipping) cream

Filling
1 cup walnuts, chopped
1/2 cup bittersweet (not unsweetened) or semi sweet chocolate, broken up into small pieces
3/4 cup light corn syrup
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
4 tablespoons unsalted Kerrygold Irish butter, cut into pieces
3 large eggs
3 tablespoons Jameson Irish whiskey
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners’ sugar for dusting

The combination of whiskey and chocolate is especially delicious, and when nuts and caramel are added, the results are superb.

To make the crust: Combine the flour, sugar, and salt in a food processor fitted with a metal blade. Add the butter and shortening and pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add 2 tablespoons of the water and process for 15 to 20 seconds, or until the dough comes together. Add the remaining water if necessary and pulse again. Dust a work surface with flour. Turn out the dough, form it into a ball, then wrap it in plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator 10 minutes before rolling.

Butter a 10-inch tart pan with a removable bottom. Dust a work surface with flour. Roll out the dough to a circle 12 inches in diameter. Transfer to the prepared pan, fold in the excess dough, and press with your fingers to form thick sides. Freeze for 30 minutes, or until firm.

Preheat the oven to 375°F. Prick the bottom and sides of the crust with a fork. Line the crust with foil, fill with pie weights or dry beans, and cover with a pie shield (see Note, page XX). Bake for 18 to 20 minutes. Remove the weights, foil, and shield and bake for 12 to 15 minutes more, or until the crust is browned all over. Remove from the oven and let cool on a wire rack. Maintain the oven temperature.

To make the caramel sauce: In a saucepan over medium heat, combine the butter and sugar. Cook, stirring constantly, for 3 to 5 minutes, or until the mixture thickens. Continue cooking until the mixture turns golden brown. Remove from heat and stir in the cream. Pour the caramel mixture into the tart crust, spread evenly over the bottom, and freeze for 15 minutes, or until set.

To make the filling: Sprinkle half of the walnuts and all the chocolate pieces over the caramel. In a large bowl, combine the corn syrup, brown sugars, butter, eggs, whiskey, vanilla, and salt. With an electric mixer, beat until smooth. Pour over the chocolate and walnuts. Sprinkle the remaining half of the walnuts over the top. Bake the tart for about 50 minutes, or until the pie filling is nearly set in the center. Remove from the oven and cool on a wire rack for 10 minutes. Release the side of the pan. Slice the tart and serve it warm.

Serves 8

[AngelBabe]

Corned Beef and Cabbage

One 3-pound corned beef brisket (uncooked), in brine

16 cups cold water

2 bay leaves

2 teaspoons black peppercorns

4 whole allspice berries

2 whole cloves

½ large head green cabbage (about 2 pounds), cut into 8 thick wedges

8 small new potatoes (about 1¼ pounds), halved

Freshly ground black pepper

Serving suggestion: Whole-grain mustard or horseradish sauce

Preheat the oven to 300 degrees.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Beef in Guiness

2 1/2 lb | 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 pt | 250 ml | 1 cup of Guiness and water mixed
sprig of parsley

Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook and cook for 1 1/2 – 2 hours. Check that the dish does not dry out, adding more liquid if necessary.

Sprinkle with chopped parsley and serve with plainly boiled potatoes.

Serves 4

Roasted Root Vegetable Stew

(Serves 6-8)

4 tablespoons olive oil

3 pounds lamb shoulder, cut into 1-1/2 inch pieces

Salt

Freshly ground black pepper

2 cups leeks, sliced

1/2 cup flour

4 ounces unsalted butter

1 cup Guinness stout

3 cups beef stock

1 cup tomatoes, peeled, seeded and diced

1/2 pound parsnips, peeled and cut into 2-inch pieces

1/2 pound carrots, peeled and cut into 2-inch pieces

1 pound russet potatoes, peeled and cut into 2-inch pieces

4 cloves garlic, cut in half

3 sprigs of fresh rosemary, plus 1 tablespoon chopped

1 cup peas, shelled

1 cup leeks, sliced thinly

Oil for frying

Preheat the oven to 400 degrees. In a heavy-bottomed pot, heat 2 tablespoons of olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside.

Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes.

Whisk in the stout and stock. Add the tomatoes and the reserve lamb and bring to a simmer and cover. Simmer, covered, for 1-1/2 hours.

While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400- degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs.

Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks

Corned Beef with Cabbage and Boiled Vegetables

1 ¼ pounds corned beef, trimmed of all visible fat
1 small head green cabbage, cored and cut into 6 wedges
18 baby carrots
6 small purple-top turnips, peeled and halved
1 cup pearl onions or small pickling onions
6 small red potatoes, scrubbed and left whole

Bring the corned beef and enough water to cover to a boil in a large saucepan or Dutch oven. Reduce the heat and simmer, partially covered, until almost tender, about 1 hours. Add the cabbage, carrots, turnips, onions and potatoes to the pan; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables and corned beef are fork tender, about 45 minutes. Transfer the corned beef to a platter and carve into slices. Lift the vegetables from the broth with a slotted spoon and serve with the corned beef.

Serves six.

[AngelBabe]

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