Tripe and Drisheen - Cork

Origin

As a child once a week my mother would go to the 'English Market', on the Grande Parade in Cork. It had two entrances on the Grande Parade, one on Princes Street and three minor entrances opening onto Oliver Plunkett Street, Oyster Lane and Mutton Lane. The two latter being lanes off of Patrick's Street. This was an indoor market with many small stalls which sold fresh produce such as meat, fish, vegetables. However, there was one stall at one of the Parade entrances which specialised in 'Tripe and Drisheen'. Tripe is the stomach flesh of the sheep and Drisheen is a type of dark, thick sausage made of sheep's blood. My recipe for this god-food, which has allowed Cork men to build castles (and cars - Henry Ford) while others only dreamed of them, is as follows:

Ingredients

Ingredients 1 lb. tripe 1 lb. drisheen 1 lb. onions 1½ lbs. potatoes (peeled) 1 pint milk (full) 2 oz. Butter (full) 2 tablespns cornflour (corn-starch) salt ground white pepper (lots of)

Procedure

Cut tripe into rectangles approximately 2x1 inches.  Cut the drisheen into one inch slices and put to one side.  Place tripein pot of boiling water and boil gently  for about one hour.  Add potatoes and onions and boil for a further twenty minutes.  Pour off water and replace with milk and butter.   Bring to boil and add drisheen.  Simmer for about 10 - 15 minutes add a pinch of salt a generous amount of white pepper.  This may be served with fresh bread and more butter.

Posted by

Philip

Cousin Eileen's Evil Evil Death by Chocolate Cake

Origin

1 pkg. Devil Food's Cake (Duncan Heinz used)

1 pkg. instant chocolate pudding mix

2-3 large eggs

1 med container( about 3/4 of Am. cup -{cup= 8oz.})sour cream

12 oz. pkg. semisweet chocolate chips ( She used a German brand that was" to die for"

 

Preheat oven to 350 degrees F. Mix ingredients, use 2 eggs, or 3 if needed to meld all the ingredients together, The dough should be stiff, almost kneadable. Spoon into a floured (she was particularily Evil, and used cocoa powder, and cinnamon instead of flour ) in a bundt pan. Bake approx. 50 -55 min. until the surface springs back when pushed. A tester will come out gooey... this is a moist cake. For company you might want to stencil with confectioners sugar ( the sugar that turns to powder from granules when ground). You can use a paper doily for this purpose. It doesn't need frosting and would definately be overkill ( as well as sugar shock). This is VERY RICH, so bear that in mind when serving. It's rather like a brownie. It solidifies in the fridge. Possibly better cold than warm, but it's never lasted that long....It went over well at a church caroling pot luck.

Ingredients

Procedure

Posted by

Wild Irish Rose

Baked Limerick Ham

Origin

Bacon and ham has long been a favourite of the Irish people.  Normally served with potatoes and cabbage there are diverse recipes throughout Ireland.  Non is more appetising as that found in Limerick for Baked Limerick Ham.

Ingredients

1 joint of ham
Cloves, cruched
Pepper
Brown sugar
Honey
Cider
Bread crumbs

Procedure

1. Steep ham overnight
2. Place in cold water, into which has been sprinkled with cloves and pepper, allowing 20 minutes per pound
3. Remove skin and coat with honey and bread crumbs and a pinch of ground cloves
4. Bake in a moderate oven with 2 cups of cider for 30 -40 minutes
5. Serve with lots of potatoes boiled in their skins and cabbage (don't forget the butter for the potatoes)

Posted by

Philip

CHOCOLATE CREAM LIQEUR (Baileys)

Origin

A yummy recipe my mum gave me....................

Ingredients

1:   400 g can sweetened condensed milk

2:   300 ml carton cream

3:   3 eggs

4:   1 cup whiskey

5:   1 1/2  tablespoons bottled chocolate topping

6:   1/4 teaspoon coconut essence

Procedure

Blend or process all ingredients together.Pour into sterilised bottle or jar,seal,store in cool dark place.This drink does not require refrigeration or keeping time for flavours to develop....maes about 4 cups....cheers

Posted by

juliah

Coffee Liqueur

Origin

Another yummy recipe handed down to me..

Ingredients

1. 1 cup sugar
2. 1 tablespoon instant coffee
3. 1 cup water
4. 2 teaspoons vanilla
5. 1 cup brandy
6. 1 1/2 tablespoons of rum

Procedure

Combine sugar,coffee and water in a pan,stir over heat until sugar is dissolved.Bring to boil,reduce heat,simmer uncovered for 3 min's. Remove from heat,cool to luke warm,add vanilla,Brandy and Rum.Pour into sterilised bottle or jar,seal.  Store in cool dark place for 2 weeks....Makes 2 cups.........cheers...     ( while waiting for this recipe to develop, make up and taste the chocolate cream liqeur recipe above)  HAPPY COOKIN'............Judy

Posted by

juliah