{Chicken & Leek Pie}

En el mercado

- Masa

2 tazas de harina
100 g. de manteca fría, cortada en cubos pequeños
1/2 taza de leche
1/4 cucharada de sal
1 yema de huevo

- Relleno

4 tazas de pollo cocidoo, cortado en cubos pequeños
1 tallo largo de puerro, cortado finamente (alrededor de 2 tazas)
1/2 taza de crema de leche
1 y 1/2 tazas de caldo de pollo
3 cucharadas de harina
40 g. de manteca
1/2 cucharada de sal
1/4 cucharada de pimienta blanca
1/2 cucharada de aceite
1 cucharada de estragón o romero o tomillo o salvia o mejorana*

* la receta original utiliza estragón pero se puede usar el condimento que se desee.

En la cocina

- Masa

1) En un bowl, mezclar la harina con la sal.
2) Cortar la manteca en la mezcla de harina hasta lograr un crumble.
3) Agregar la leche y mezclar hasta lograr una masa homogénea.
4) Cubrir y dejar enfriar en la heladera durante 20 minutos.

3. Switch oven to 200 C.

4. Get hold of a 22 cm springform pan. Divide the dough into three portions. Put two portions together and knead two or three times, then roll out into a large circle (27 to 28 cm) of 4 mm thickness on a lightly floured surface. Roll another circle of about 18 to 19 cm (I've decided to give metric measurements only; it's high time Americans catch up with the rest of the world), cutting out a bit of pastry to make a couple of leaves. Line the pan with the larger circle of pastry, letting the sides overhang. Trim or press the overhanging edges so that the overhang (about 3 cm) is the same width all around. Spoon the filling into the pie, place the smaller circle of pastry over the chicken filling and fold the overhanging pie pastry of the larger circle over the top. Cut 3 to 4 small slits on the pie top with sharp scissors, decorate with the pastry leaves and brush a beaten egg yolk all over the top.

5. Bake in lower oven for 30 minutes until pastry is golden brown.

- Relleno

1) En una cacerola pequeña, agregar 1/2 cucharada de aceite o manteca y freír el puerro durante 5 minutos o hasta que esté blando. Colocar el puerro en un bowl.
2) Derretir la manteca en la misma cacerola sobre fuego suave y agregar la harina. Mezclar bien durante 3-4 minutos y apagar el fuego (la mezcla no debe ponerse marrón).
3) Con un batidor pequeño, agregar el caldo y mezclar bien. Luego, agregar la crema, la leche, el pollo, el puerro y, finalmente, el condimento.
4) Dejar enfriar el relleno completamente.

Fuente: hungerhunger.blogspot.com.ar

{Raisin Scones}

The Raisin Scones are a hit with my boys as they are buttery. I made this with grated Cheddar or Parmesan cheese at home as my boys do not like raisins.

Ingredients

• 2 cups (500ml) all-purpose flour
• 1/4 cup and 1 tablespoon granulated sugar
• 4 teaspoons (18ml) baking powder
• 1/2 teaspoon (2ml) salt
• 1/2 cup (125ml) cold unsalted butter, cubed
• 1/4 cup (50ml) sultana raisins
• 1 egg
• 3/4 cup (175ml) milk

Source: unknown via Minoo
Instructions
 In a large bowl, whisk together flour, sugar, baking powder and salt.
 With a pastry blender, 2 knives or fingertips, cut in cubed butter until it resembles coarse crumbs with a few larger pieces. Mix in raisins.
 In a glass measuring cup, beat egg with a fork.

 Add enough of the milk to make 1 cup (250ml), stirring to blend.
 Remove 2 tablespoons (25ml) and set aside.

 Pour remaining milk mixture, all at once, into center of flour mixture.
 Stir with a fork just until dough comes together to form a wet dough.
 Using hands, shape into a ball. Transfer to a lightly floured surface; pat out into a scant 3/4-inch (2cm) thickness. Using floured 2-inch (5cm) round cutter, cut out biscuits. Repeat with scraps once.
 We simply make golf ball size ball and lightly flatten it by hand.
 Place on parchment paper lined baking sheet.

 Brush with reserved milk mixture.

 Baked in a 425F (220C) preheated oven until risen, golden and firm to the touch, about 12 to 14 minutes. At home, I bake them at 375F for 10 to 12 minutes as I find the bottom brown too much.
 2 people like this post. Click yellow thumbie on the left if you like this post too.

Fuente: chowtimes.com

{Irish Sweet chicken}

Pollo agridulce

1 pollo cortado en trozos
½ taza de aceite vegetal o de maíz
1 taza de salsa de soja
3 cucharas de té de ajo picado
1 cuchara de jengibre (ginger) picado
½ taza jugo naranja
½ taza de miel

1\ Colocar los trozos de pollo en un bowl de vidrio, cubrir y marinar durante 1 hora.
2\ Remover del marinado y asar de 10 a 15 minutos.
3\ Colocar el marinado y cocinar durante 20 minutos.
4\ Colocer en una fuente, desechando el marinado y servir como “appetizer”.

{Nigel’s soda bread}

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes: 1 medium-sized loaf

Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.

Ingredients

225g/8oz wholemeal flour
225g/8oz plain flour
½ teaspoon sea salt
1 teaspoon caster sugar
1 teaspoon bicarbonate of soda
350ml/12fl oz buttermilk

Preparation method

1) Preheat the oven to 220C/425F/Gas 8.
2) Put a large casserole dish and its lid into the oven.
3) In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers.
4) Pour in the buttermilk, bringing the mixture together as a soft dough. Working quickly (the bicarbonate of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick.
5) Remove the hot casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid and return to the oven.
6) The bread should be ready after 25 minutes.
7) Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating.

Notes: soda bread is best eaten warm.

Web: www.bbc.co.uk

{Champ, a Mashed Potato Dish (Ireland)}

 Sydney Mike  98.00%;  (10)




     
TOTAL TIME
30mins
PREP 10 mins
COOK 20 mins
This recipe comes from the 1983 cookbook, Traditional British Cooking.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 4 UNITS Metric
8 medium potatoes, peeled, sliced
1 medium onion, sliced thin
354.88 ml buttermilk (actually ALMOST 1 1/2 cups)
4green onions, trimmed
29.58 ml unsalted butter
0.59 ml salt, to taste
0.59 ml ground pepper, to taste
DIRECTIONS

In lightly salted boiling water, cook potatoes until just tender, about 15-20 minutes, then drain.
In a saucepan over low heat, cook the onion in buttermilk for 5 minutes.
Add onion & buttermilk to potatoes & mash well, to a creamy consistency.
Finely chop green onions & beat into the potato mixture along with the butter, then season with salt & pepper, to taste.

{Champ}

Less than 30 mins
preparation time
10 to 30 mins
cooking time
Serves 6-8

Add "Champ" to FavouritesAdd to Favourites  Champ
Looking for an easy mashed potato recipe? James Martin's creamy champ is perfect with sausages or pork chops.
Ingredients
1.35kg/3lb potatoes, well scrubbed and left whole in their jackets
290ml/½ pint milk
85g/3oz butter
salt and white pepper
1 large bunch spring onions, finely chopped
Preparation method
Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly.
Boil the milk and add to the potato, together with the spring onions.
Season and stir well.
Pile into a serving dish.
Make a well in the centre and add the butter. Serve immediately.

Fuente: www.bbc.co.uk

{Guinness Cupcakes With Bailey's Frosting}

  DrGaellon  92.40%;  (37)




     
TOTAL TIME
1hr 5mins
PREP 40 mins
COOK 25 mins
The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avySkip to Next Recipe INGREDIENTS
Nutrition
YIELDS
24 cupcakes
UNITS
Metric
Cupcakes

236.59 ml unsalted butter
236.59 ml Guinness stout
158.51 ml Dutch-processed cocoa powder, sifted
236.59 ml light brown sugar
4.92 ml table salt
473.18 ml all-purpose flour
236.59 ml white sugar
6.16 ml baking soda
2eggs
118.29 ml sour cream
Frosting

118.29 ml unsalted butter
946.36 ml confectioners' sugar
0.25 ml table salt
44.37 ml irish cream (Bailey's or Carolan's)
14.79 ml milk
green sprinkles
DIRECTIONS

Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

Fuente: www.food.com

{Simply Rich Cheddar Scalloped Potatoes}

  SaraFish  95.20%;  (22)




     
TOTAL TIME
1hr 10mins
PREP 10 mins
COOK 1 hr
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 6 UNITS Metric
1onion, chopped
59.16 ml margarine
59.16 ml flour
2.46 ml salt
1.23 ml pepper
473.18 ml milk
118.29 ml half-and-half
1419.54 ml potatoes, peeled and sliced
473.18 ml cheddar cheese, shredded
DIRECTIONS

Use a big pot.
Saute chopped onions in margarine til soft but not browned.
In small bowl, combine flour, salt and pepper.
Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
Turn off heat.
Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
Add sliced potatoes and stir well to combine.
Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
Cover with foil and bake at 350 for 35 minutes.
Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
Let stand a few minutes before serving to allow sauce to thicken.

Fuente: www.food.com

{Irish Cream Brownies}

Tiempo total: 45m
Preparación: 15m
Tiempo de cocción: 30m

Porciones: 12-16
Molde: 33x23 cm (13x9-inch)

En el mercado

- Para la masa

1 caja de mezcla para brownies de 610 g. (como Duncan Hines)
118 ml de Irish Cream (como Baileys)
118 ml aceite
2 huevos

- Para el frosting

118 ml manteca blanda
473 ml de azúcar impalpable
59 ml Irish Cream (como Baileys)

- Para el glaseado

28 g de chips de chocolate (o 28g de chocolate en barra con 1 cucharada de manteca)

En la cocina

- Para la masa

1) Calentar el horno a 180°C (350°F) y enmantecar la basa del molde.
2) En un bowl grande, combinar los ingredientes para los brownies y mezclar suavemente (unas 50 veces) con una cuchara.
3) Extender en el molde y cocinar durante 20 minutos. No cocinar de más.
4) Enfriar completamente.

- Para el frosting

1) En un bowl pequeño, batir la manteca hasta que esté liviana y esponjosa.
2) Agregar los ingredientes restantes.
3) Agregar más Irish Cream si está muy densa.
4) Colocar sobre los brownies fríos y llevar a la heladera.

- Para el glaseado

1) Colocar una sartén pequeña a fuego suave, derretir los chips de chocolate (o el chocolate con la manteca).
2) Revolver de vez en cuando.
3) Salpicar con el galseado sobre los brownies fríos (heladera)

Fuente: www.food.com

{Colcannon Potatoes}

TOTAL TIME
40mins
PREP 20 mins
COOK 20 mins
A different and colorful twist to an ol' Irish favorite. Great on St. Pat's Day or anytime you have a taste for corned beef. This can easily be pared down for fewer servings. All ingredient amounts can be "winged".Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 6 UNITS Metric
907.18 g red potatoes, scrubbed & quartered, DO NOT peel
3 large carrots, peeled, halved and cut into 2-inch chunks
453.59 g green cabbage, cored and chopped into 1 inch pieces
1parsnip, peeled, halved and cut into 2-inch pieces (optional)
6-8scallions, cleaned and sliced with green tops
78.07 ml fresh flat leaf parsley, course chop
59.16-118.32 ml butter, softened
sea salt
59.14 ml half-and-half cream, for thinning if desired (OPT)
2.46 ml black pepper
DIRECTIONS

In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes.
Drain and return all ingredients to pot.
Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired.
Serve hot with sliced corned beef.
NOTE: if it's too thin, add instant potatoes until desired consistency is reached.

Fuente: www.food.com