|
|
Post by Fool Coyote on May 14, 2008 18:48:25 GMT -5
SAUSAGE AND BACON HOT PIE
INGREDIENTS
1lb Shannon Traditional Irish Bacon (Regular or Premium)
1 lb Shannon Traditional Sausages (Bangers)
Salt and pepper to taste
5 large peeled potatoes
1 oz oil
2pts water
Pinch of thyme
1 small sliced onion
Chopped parsley
1 bay leaf
METHOD:
Heat oil in pan, brown sausages and lightly saute bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley.
Serves 6 to 8
|
|
|
|
Post by Fool Coyote on May 18, 2008 17:44:40 GMT -5
Irish Oatmeal Risotto Guest Author - Mary Ellen Sweeney Oatmeal is almost as much a part of the Irish food culture as the potato. Surely it is used in more than oatmeal-raisin cookies or on the breakfast table! Indeed, oatmeal has found its way into many interesting recipes, and this risotto is one of the best. Enjoy this savory treat for a healthful side dish with any meal. Here is an unusual recipe for oats and one that proves the versatility of this ancient and healthful grain. Irish Oatmeal Risotto 2 cups McCann’s Steel-Cut Irish Oatmeal 3 tablespoons olive oil (or butter) 1/4 cup minced shallots 2 cloves garlic, peeled and minced 5-6 cups hot strong unsalted defatted chicken or beef broth 2 tablespoons minced fresh parsley 1 tablespoon fresh lemon juice 1/2 cup grated Parmesan cheese salt & pepper to taste pinch saffron for color (optional) Heat olive oil in heavy saucepan over medium high heat. When hot, add shallots and garlic. Sauté for 3 minutes. Stir in the oats and sauté for about 5 minutes or until oats are glistening. Begin by adding the hot broth 1/2 cup at a time (and saffron if used), stirring continuously, until each 1/2 cup has been absorbed. When oats have absorbed enough broth to be a rich, creamy texture with a bit of bite left, remove from heat. Stir in parsley, lemon juice, cheese, salt and pepper. Serve hot. www.bellaonline.com/articles/art45887.aspMcCann's Irish Oatmeal |
|
|
|
Post by Conn on May 31, 2008 22:15:42 GMT -5
SAUSAGE AND BACON HOT PIE INGREDIENTS 1lb Shannon Traditional Irish Bacon (Regular or Premium) 1 lb Shannon Traditional Sausages (Bangers) Salt and pepper to taste 5 large peeled potatoes 1 oz oil 2pts water Pinch of thyme 1 small sliced onion Chopped parsley 1 bay leaf METHOD: Heat oil in pan, brown sausages and lightly saute bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley. Serves 6 to 8 Wow! That sounds really good! |
|
|
|
Post by ladyanastasia on May 31, 2008 22:25:24 GMT -5
SAUSAGE AND BACON HOT PIE INGREDIENTS 1lb Shannon Traditional Irish Bacon (Regular or Premium) 1 lb Shannon Traditional Sausages (Bangers) Salt and pepper to taste 5 large peeled potatoes 1 oz oil 2pts water Pinch of thyme 1 small sliced onion Chopped parsley 1 bay leaf METHOD: Heat oil in pan, brown sausages and lightly saute bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley. Serves 6 to 8 Wow! That sounds really good! I think that the name of the dish is misleading... it's really a casserole |
|
