Saturday, November 17, 2018

November 2018 - Irish Food

In November, we met for a wonderful Irish dinner. It was Rebecca's last supper club before her move to Portland, OR. Rebecca, we will miss you and your delicious cooked dishes and baked goods!


Kim made potato, leek & bacon soup.






Katharina made beef braised in Guinness.


Beef Braised with Guinness from 'West of Ireland Summers Cookbook' by Tamasin Day-Lewis:
2 tbsp olive oil
3 lb chuck steak, cut into large cubes
1 large onion, chopped
1 lb carrots, cut into fingers
6 cloves garlic, peeled but left whole
2 tbsp plain flour
1 tbsp tomato paste
2 1/2 cups Guinness
1 bouquet garni: 3 bay leaves, 2 sprigs each of rosemary, thyme, parsley, 3 strips of orange peel, tied together
salt and pepper
7 oz prunes
Preheat oven to 300F. Heat the oil in a heavy-bottomed casserole and seal the meat on all sides. Remove and set aside. Add onions, garlic, carrots and let them begin to colour. Sprinkle with flour. Add tomato paste, stir, then return the meat to the casserole. Pour in the Guinness slowly, stirring and allowing the liquid to thicken. Bury the bouquet garni in the liquid and bring to boiling point. Season and put in oven for 1 1/2 hours. Add prunes and cook another 30 minutes. Discard the bouquet garni.


Sara made Colcannon.



Rebecca made soda bread.



Christiane made scones.