Posted 5:49 pm Wednesday, March 13, 2013
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Serving up authentic Irish recipes
BY CHRISTINE GARDNER
food@tylerpaper.com
Many of the traditions surrounding St. Patrick's Day are American-made, but fortunately there are those who have deep Irish bloodlines who are eager to spread some authentic Irish folklore.
food@tylerpaper.com
Many of the traditions surrounding St. Patrick's Day are American-made, but fortunately there are those who have deep Irish bloodlines who are eager to spread some authentic Irish folklore.
Seames O'Grady, Web Content Producer for the Tyler Morning Telegraph, is one of those individuals. As you might have guessed his family hails from Loughrea, Ireland, and visiting the homeland is something they frequently enjoy.
During one of the O'Grady's trips back to Ireland they met John and Gertrude Magner, who own and operate a bed & breakfast in an area of Ireland called Blackwater Valley. Located 20 miles north of Cork and Blarney, their property consists of three cottages near the village of Castletownroche.
The cottages are attached to the Magner's working dairy farm, where they sell most of the milk produced, but still have plenty for making fresh butter and sharing with guests in the cottages. We contacted Mrs. Magner, and she was happy to share a literal taste of Ireland with old family stories and recipes.
“My mother was a wonderful cook and baked cakes every day. Her apple tarts and sponge cakes were great, and she also preserved fruit for all types of jams, jellies, chutneys and sauces,” Mrs. Magner said.
“Her name was Bessie Fouhy and she was born in O'Driscoll. She was known for feeding the country and was known by all the salesmen that no matter what time you arrived in her home there would be food. As children we hated this and would complain. But she had a saying that giving a stranger dinner never broke a home, and it is something that all her daughters carry on to this day,” Mrs. Magner said.
She has shared her recipes for scones, jam and sponge roll, rhubarb crumble and brown stew. With each of the recipes there also are traditions and stories.
The cottages are attached to the Magner's working dairy farm, where they sell most of the milk produced, but still have plenty for making fresh butter and sharing with guests in the cottages. We contacted Mrs. Magner, and she was happy to share a literal taste of Ireland with old family stories and recipes.
“My mother was a wonderful cook and baked cakes every day. Her apple tarts and sponge cakes were great, and she also preserved fruit for all types of jams, jellies, chutneys and sauces,” Mrs. Magner said.
“Her name was Bessie Fouhy and she was born in O'Driscoll. She was known for feeding the country and was known by all the salesmen that no matter what time you arrived in her home there would be food. As children we hated this and would complain. But she had a saying that giving a stranger dinner never broke a home, and it is something that all her daughters carry on to this day,” Mrs. Magner said.
She has shared her recipes for scones, jam and sponge roll, rhubarb crumble and brown stew. With each of the recipes there also are traditions and stories.
“The scones were made every day in my childhood home for afternoon tea. It was usually taken to the fields by the women for the working men. I loved this. We always wanted to be the helper,” Mrs. Magner said.
The jam and sponge roll also was made for afternoon tea, but only on Sundays.
“We learned to make this cake at a very young age, as it was always served to unexpected guests. My mother took them to the parlour — the good room, reserved for important guests, like the priest — while we baked. This only takes 20 minutes to make and bake. There were no bought cakes or biscuits in our home, as these would have been considered expensive and a waste of money — especially when it was possible to bake using our own eggs, milk and butter,” Mrs. Magner said.
“We learned to make this cake at a very young age, as it was always served to unexpected guests. My mother took them to the parlour — the good room, reserved for important guests, like the priest — while we baked. This only takes 20 minutes to make and bake. There were no bought cakes or biscuits in our home, as these would have been considered expensive and a waste of money — especially when it was possible to bake using our own eggs, milk and butter,” Mrs. Magner said.
Gertrude Magner, center, poses for a photo with cottage guests Hillary O’Grady (left) and Hannah O’Grady during a 2010 trip to Ireland. Hillary and Hannah were traveling trough Ireland with their grandparents, Bill and Lenora, in 2010.
(Lenora O'Grady/Courtesy)
The crumble was a seasonal dessert that would use apples or rhubarb, whichever fruit was available.
“There was a great fruit garden at home, so we always had plenty of fruit, it was preserved in jars until the freezer became popular and then lots of the fruit was frozen. I make this with gooseberries in June, plums in August, apples in September, and in winter I use a mix of fruits I have saved in the freezer,” Mrs. Magner said.
The family's recipe for brown stew or Irish stew was a hearty dish that many enjoyed.
“This is a dish that was served on Thursday in my childhood home. A good hearty dinner on Thursday, as Friday was a day of abstinence. There was no meat on Friday and fish was difficult to get, so we usually served an egg dish. We did not have much regard for eggs at main meal as they were considered a breakfast food,” Mrs. Magner said.
You can learn more about the Magners and their cottages by visiting www.thefarmcottages.com.
“There was a great fruit garden at home, so we always had plenty of fruit, it was preserved in jars until the freezer became popular and then lots of the fruit was frozen. I make this with gooseberries in June, plums in August, apples in September, and in winter I use a mix of fruits I have saved in the freezer,” Mrs. Magner said.
The family's recipe for brown stew or Irish stew was a hearty dish that many enjoyed.
“This is a dish that was served on Thursday in my childhood home. A good hearty dinner on Thursday, as Friday was a day of abstinence. There was no meat on Friday and fish was difficult to get, so we usually served an egg dish. We did not have much regard for eggs at main meal as they were considered a breakfast food,” Mrs. Magner said.
You can learn more about the Magners and their cottages by visiting www.thefarmcottages.com.
Brown Stew (Known as Irish Stew, outside of Ireland)
INGREDIENTS
1 pound round steak
3 medium carrots
2 medium onions
6 ounces mushrooms
2 stalks of celery
1 ounce plain flour
1 ounce butter
1 tablespoon of vegetable oil
1 cup beef stock
1 dessert spoon of Chutney (I like to use plum chutney)
dash of Worcestershire sauce
pinch of salt and black pepper
Mix of fresh herbs, if not available use 1/2 teaspoon herb de Provence
DIRECTIONS
Dice meat into one inch cubes. Cut onions in half lengthwise and then into slices. Slice carrots thinly. Wash and cut mushrooms in quarters. Slice celery thinly. Melt butter with oil. Toss the meat in the flour. Add to butter and oil and allow to cook for a few minutes. When browned add the vegetables and sauté. Add herbs, salt and pepper. Add stock, a little at a time, stirring all the time. Add chutney. Place in a covered casserole dish and cook for 2 hours at 300 degrees Fahrenheit. Serve with creamed potatoes or best of all floury Irish potatoes in their jackets.
Family recipe from Gertrude Magner
1 pound round steak
3 medium carrots
2 medium onions
6 ounces mushrooms
2 stalks of celery
1 ounce plain flour
1 ounce butter
1 tablespoon of vegetable oil
1 cup beef stock
1 dessert spoon of Chutney (I like to use plum chutney)
dash of Worcestershire sauce
pinch of salt and black pepper
Mix of fresh herbs, if not available use 1/2 teaspoon herb de Provence
DIRECTIONS
Dice meat into one inch cubes. Cut onions in half lengthwise and then into slices. Slice carrots thinly. Wash and cut mushrooms in quarters. Slice celery thinly. Melt butter with oil. Toss the meat in the flour. Add to butter and oil and allow to cook for a few minutes. When browned add the vegetables and sauté. Add herbs, salt and pepper. Add stock, a little at a time, stirring all the time. Add chutney. Place in a covered casserole dish and cook for 2 hours at 300 degrees Fahrenheit. Serve with creamed potatoes or best of all floury Irish potatoes in their jackets.
Family recipe from Gertrude Magner
Basic Irish Scones
INGREDIENTS
16 ounces self-rising flour (Or plain flour with 1 teaspoon of baking powder.)
6 ounces butter
2 ounces sugar
2 eggs
enough milk to make a soft dough
DIRECTIONS
Rub butter into flour ( I use a food processor) until it looks like fine bread crumbs. Add sugar. Add eggs and milk. Add milk carefully so as not to make the dough wet and messy. Turn on to a floured table and gently knead to a smooth dough. Roll out to 3/4 inch thick. Use a scone cutter or just cut into triangles. Place on a greased baking sheet. Brush top with milk. Bake at 350 degrees Fahrenheit for 15-20 minutes. Time will depend on the moisture content of dough. Variations: For fruit scones add 2 fistfuls of sultanas (raisins) added to butter and flour mix. For orange and chocolate chip add Grated rind of one orange and 2 ounces of chocolate chips. For cherry add 2 ounces of glacé (candied) cherries washed and cut into halves. For cheese scones omit the sugar and add 2 ounces grated cheddar or any hard cheese.
Family recipe from Gertrude Magner
16 ounces self-rising flour (Or plain flour with 1 teaspoon of baking powder.)
6 ounces butter
2 ounces sugar
2 eggs
enough milk to make a soft dough
DIRECTIONS
Rub butter into flour ( I use a food processor) until it looks like fine bread crumbs. Add sugar. Add eggs and milk. Add milk carefully so as not to make the dough wet and messy. Turn on to a floured table and gently knead to a smooth dough. Roll out to 3/4 inch thick. Use a scone cutter or just cut into triangles. Place on a greased baking sheet. Brush top with milk. Bake at 350 degrees Fahrenheit for 15-20 minutes. Time will depend on the moisture content of dough. Variations: For fruit scones add 2 fistfuls of sultanas (raisins) added to butter and flour mix. For orange and chocolate chip add Grated rind of one orange and 2 ounces of chocolate chips. For cherry add 2 ounces of glacé (candied) cherries washed and cut into halves. For cheese scones omit the sugar and add 2 ounces grated cheddar or any hard cheese.
Family recipe from Gertrude Magner
Jam & Sponge Roll
INGREDIENTS
3 eggs
3 ounces sugar
3 ounces plain flour
DIRECTIONS
Place eggs and sugar in a bowl and use an electric whisk to beat until the mixture has increased in size to 6 times and is light and fluffy. Sieve in the flour and fold gently with a metal spoon until combined. Pour into a Swiss roll tin (is rectangular approx 12 inch x 18 inch and 3/4 inch deep). Spread well to corners. Place in oven at 400 degrees Fahrenheit for approx 15 minutes. It is baked when it springs back when pressed gently with finger. Remove from oven and turn onto baking parchment lightly dusted with icing sugar, Roll up using the paper as a guide. Cool for 5 minutes, unroll and fill with strawberry jam and then re-roll.
Family recipe from Gertrude Magner
3 eggs
3 ounces sugar
3 ounces plain flour
DIRECTIONS
Place eggs and sugar in a bowl and use an electric whisk to beat until the mixture has increased in size to 6 times and is light and fluffy. Sieve in the flour and fold gently with a metal spoon until combined. Pour into a Swiss roll tin (is rectangular approx 12 inch x 18 inch and 3/4 inch deep). Spread well to corners. Place in oven at 400 degrees Fahrenheit for approx 15 minutes. It is baked when it springs back when pressed gently with finger. Remove from oven and turn onto baking parchment lightly dusted with icing sugar, Roll up using the paper as a guide. Cool for 5 minutes, unroll and fill with strawberry jam and then re-roll.
Family recipe from Gertrude Magner
Apple or Rhubarb Crumble
INGREDIENTS
8 ounces plain flour
5 ounces butter or margarine
2 ounces brown sugar
fruit
DIRECTIONS
Add butter to flour and blend until like rough bread crumbs. Add sugar. Prepare fruit. For rhurbarb wash and cut into one inch chunks. For apples, quarter, peel and slice. Place fruit into pie dish, sweeten to taste. Cover with crumble mix. Bake in oven at 350 degrees Fahrenheit for 10 minutes and reduce to 300 degrees until fruit is cooked. Serve with whipped cream.
Family recipe from Gertrude Magner
8 ounces plain flour
5 ounces butter or margarine
2 ounces brown sugar
fruit
DIRECTIONS
Add butter to flour and blend until like rough bread crumbs. Add sugar. Prepare fruit. For rhurbarb wash and cut into one inch chunks. For apples, quarter, peel and slice. Place fruit into pie dish, sweeten to taste. Cover with crumble mix. Bake in oven at 350 degrees Fahrenheit for 10 minutes and reduce to 300 degrees until fruit is cooked. Serve with whipped cream.
Family recipe from Gertrude Magner
EXTRA WEB-ONLY RECIPES
All the recipes were received from Gertrude Magner couldn't fit in our print editions. Here are some extra recipes that didn't make the print edition.
Potato Soup
INGREDIENTS
2 ounces butter
15 ounces peeled diced potatoes, 1/3 inch dice
4 ounces diced onions, 1/3 inch dice
1 teaspoon salt
fresh ground pepper
1 to 2 tablespoons in total of parsley, thyme, lemon balm and chives
1 1/2 pints homemade chicken or vegetable stock
4 ounces creamy milk
freshly chopped herbs and some chive or thyme flowers, if in season
DIRECTIONS
Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for 10 minutes approx. Meanwhile bring the stock to the boil, when the vegetables are soft but not colored add the freshly chopped herbs and stock and continue to cook until the vegetables are soft. Puree the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency. Serve sprinkled with a few fresh chopped herbs.
Recipe from Gertrude Magner, Ireland
2 ounces butter
15 ounces peeled diced potatoes, 1/3 inch dice
4 ounces diced onions, 1/3 inch dice
1 teaspoon salt
fresh ground pepper
1 to 2 tablespoons in total of parsley, thyme, lemon balm and chives
1 1/2 pints homemade chicken or vegetable stock
4 ounces creamy milk
freshly chopped herbs and some chive or thyme flowers, if in season
DIRECTIONS
Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for 10 minutes approx. Meanwhile bring the stock to the boil, when the vegetables are soft but not colored add the freshly chopped herbs and stock and continue to cook until the vegetables are soft. Puree the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency. Serve sprinkled with a few fresh chopped herbs.
Recipe from Gertrude Magner, Ireland
Cucumber Pickle
INGREDIENTS
2 pounds cucumbers, thinly sliced
3 small onions, thinly sliced
14 ounces sugar
1 tablespoon salt
5 ounces cider vinegar
DIRECTIONS
Mix the cucumber and onion in a large bowl add the sugar, salt and vinegar and mix well to combine. Make 1 hour ahead if possible. This will not preserve but is wonderful for a summer party.
Recipe from Gertrude Magner, Ireland
2 pounds cucumbers, thinly sliced
3 small onions, thinly sliced
14 ounces sugar
1 tablespoon salt
5 ounces cider vinegar
DIRECTIONS
Mix the cucumber and onion in a large bowl add the sugar, salt and vinegar and mix well to combine. Make 1 hour ahead if possible. This will not preserve but is wonderful for a summer party.
Recipe from Gertrude Magner, Ireland
Sweet Pickled Cucumber
INGREDIENTS
2 medium onions
2 large cucumbers
12 ounces cider vinegar
8 ounces sugar
1/2 teaspoon mixed spice
1 teaspoon ground turmeric, optional
1 tablespoon mustard seed
2ounces course sea salt
DIRECTIONS
Peel and finely slice onions, thinly slice cucumber, place in bowl with salt and leave for 24hrs. Rinse in water and drain well. Put vinegar and Spices in a pan with sugar and stir to dissolve sugar, add cucumber and onion. Bring to simmer and cook for 2 minutes, scoop out vegetables into jars. Return syrup to heat, boil for 5 minutes then pour into jars to cover vegetables. This is the one I make for storage. I also use any leftover syrup as a salad dressing, it is great as it is oil free.
Recipe from Gertrude Magner, Ireland
2 medium onions
2 large cucumbers
12 ounces cider vinegar
8 ounces sugar
1/2 teaspoon mixed spice
1 teaspoon ground turmeric, optional
1 tablespoon mustard seed
2ounces course sea salt
DIRECTIONS
Peel and finely slice onions, thinly slice cucumber, place in bowl with salt and leave for 24hrs. Rinse in water and drain well. Put vinegar and Spices in a pan with sugar and stir to dissolve sugar, add cucumber and onion. Bring to simmer and cook for 2 minutes, scoop out vegetables into jars. Return syrup to heat, boil for 5 minutes then pour into jars to cover vegetables. This is the one I make for storage. I also use any leftover syrup as a salad dressing, it is great as it is oil free.
Recipe from Gertrude Magner, Ireland
Plum Chutney 1
INGREDIENTS
1 pound plums
2 shallots, chopped
1 tablespoon olive oil
100 milliliters white wine vinegar
3 tablespoons water
1 cinnamon stick
100 grams demerara sugar (also known as raw or turbinado sugar)
DIRECTIONS
Cut the plums in half down the crease, twist the halves in opposite directions and
pull apart. Pry out the stones and discard. Roughly chop the flesh. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened. Meanwhile, heat the oven to 248 degrees. Place a clean medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely. Refrigerate.
Recipe from Gertrude Magner, Ireland
1 pound plums
2 shallots, chopped
1 tablespoon olive oil
100 milliliters white wine vinegar
3 tablespoons water
1 cinnamon stick
100 grams demerara sugar (also known as raw or turbinado sugar)
DIRECTIONS
Cut the plums in half down the crease, twist the halves in opposite directions and
pull apart. Pry out the stones and discard. Roughly chop the flesh. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened. Meanwhile, heat the oven to 248 degrees. Place a clean medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely. Refrigerate.
Recipe from Gertrude Magner, Ireland
Plum Chutney 2
INGREDIENTS
2 pound plums
1 large onion, sliced
7 ounces raisins or sultanas (optional)
1 pound brown sugar
1 pint malt or cider vinegar
3 centimeter piece of fresh ginger, peeled and chopped
1 tablespoon cinnamon
1 teaspoon nutmeg
8 cloves
2 teaspoons salt
DIRECTIONS
Cut the plums into quarters (or if very large into eighths). Place all the ingredients into a saucepan. Rapidly boil until thick (about 30-45 minutes). Stir from time to time to ensure that the chutney doesn't stick or start to burn. To test if the chutney is thick enough rapidly draw a ladle across the bottom of the pan, if you can clearly (yet briefly) see the pan's base before the chutney flushes back into place the chutney is done. If not continue to thicken the chutney by boiling. Check the seasoning, remove and discard the cloves and sliced ginger. Pour hot, but not boiling, water into the preserving jars (this is to heat the glass so that it doesn't crack when you add the hot chutney). Remove the water then pour the plum chutney into jars. Seal, label and refrigerate.
Recipe from Gertrude Magner, Ireland
2 pound plums
1 large onion, sliced
7 ounces raisins or sultanas (optional)
1 pound brown sugar
1 pint malt or cider vinegar
3 centimeter piece of fresh ginger, peeled and chopped
1 tablespoon cinnamon
1 teaspoon nutmeg
8 cloves
2 teaspoons salt
DIRECTIONS
Cut the plums into quarters (or if very large into eighths). Place all the ingredients into a saucepan. Rapidly boil until thick (about 30-45 minutes). Stir from time to time to ensure that the chutney doesn't stick or start to burn. To test if the chutney is thick enough rapidly draw a ladle across the bottom of the pan, if you can clearly (yet briefly) see the pan's base before the chutney flushes back into place the chutney is done. If not continue to thicken the chutney by boiling. Check the seasoning, remove and discard the cloves and sliced ginger. Pour hot, but not boiling, water into the preserving jars (this is to heat the glass so that it doesn't crack when you add the hot chutney). Remove the water then pour the plum chutney into jars. Seal, label and refrigerate.
Recipe from Gertrude Magner, Ireland
