Specials
Irish Stew
With Home Baked Soda Bread & Guinness
*****
Limerick Ham
To the Irish, ham is a cured leg of pork. The preserving process is carried out in a number of different ways: salting, smoking, immersion in brine or even honey. Traditionally, Limerick ham is smoked over juniper branches. Whole hams should be steeped in cold water overnight before cooking but this is not necessary with smaller joints. The ham in this recipe is not really baked but rather finished off in the oven after having been cooked by simmering in cider.
*****
Dublin Coddle
Pork Sausage & streaky Bacon Casserole
It consists of layers of boiled pork sausage and streaky rashers (bacon) with sliced potatoes and onions cooked in the stock produced by boiling the rashers and sausages. The only flavouring is usually salt, pepper, and parsley. Cooking time is approximately 5 minutes boiling the meat to produce the stock followed by 1 hour once all the ingredients have been combined. A covered pot is used for the last part. Barley is a nice addition to this recipe. It is traditionally and best accompanied by a pint of Stout.-021
*****
Gaelic Colcannon
Fluffy mashed potato with cabbage, onions and kale topped with herb goat’s cheese and baked.
Served with a spring salad. A vegetable lover’s delight.
*****
Farmer’s Corned Beef & Cabbage
Tender corned beef brisket cooked in the true Irish tradition. Served with mashed potato, parsley and mustard sauce.
Champ
Boiled New Potatoes
and Cabbage