Arán Donn (Brown Bread)

4 ½ c. flour (half wholemeal, half unbleached white)
2 t baking soda
2 t baking powder
1 egg
½ liter milk
½ liter buttermilk
2 T melted butter

Preheat the oven at 350°F. Butter two loaf pans. Mix together the dry ingredients and make a well in the center. Add the liquid ingredients, mix, and pour into the pans. Mix an egg with milk and brush onto the top surface. Bake at 350° for 30 minutes or more until brown; remove from pan to cool. Slice when cool.

Sú Mara (Seafood Chowder)

Stock:
1 filet of mackerel (with bones)
1 filet of monkfish (with bones)
two vegetable stock cubes
1 c. carrots, diced
1 c. turnips, diced
1 c. celery, sliced
1 c. leeks, sliced

Fill a large pot halfway up with water, place on high heat. Add stock ingredients and simmer for ten minutes. Add 2 t. salt and ½ t. pepper. Simmer until the fish meat falls off the bones (about 45 minutes); lift the mackerel and monkfish bones out of the pot and discard.

Soup:
½ c. each
    mussels (out of shell)
    whelks (out of shell)
    calamari, sliced
    crab meat
    cooked salmon (in skin), broken up into pieces

Simmer for 10-15 minutes, then thicken with 1 T cornstarch mixed with 3 T milk. Add 3 c. cream and simmer until thick. Serve immediately. Do not save as leftovers for more than a day.

Irish Lamb Stew

2 lbs. lamb meat, cut into bite-sized pieces
1 cube vegetable bouillon
2 carrots, diced
½ turnip, diced
½ leek, sliced
1 celery stick, sliced
½ c. barley
3 potatoes, diced

Fill a large pot 1/3rd full of water and set to boil. Add the bouillon and all the vegetables except the barley and the potatoes. Pour 1 T cooking oil into a saucepan and place at high heat. Add 1 T salt and ½ t. pepper. Brown the lamb meat in the saucepan and pour off the excess fat. Add the meat to the boiling water along with the barley. Simmer, uncovered, for three hours; after two and a half hours, add the potatoes. When the meat is tender, remove it from the heat and allow to cool. Refrigerate overnight and reheat to serve the next day.

Carraigín Bailey’s Mousse

3 small packets carraigín moss, rinsed
1 qt. milk
½ c. sugar
¼ c. Bailey’s Irish Cream

In a medium-sized saucepan cover the moss with water and heat over medium-high heat. Add 2 c. milk and simmer, stirring occasionally, for 10 minutes. Add 2 more cups of milk and simmer, stirring, another 10 minutes. Add 2 more cups of milk and simmer, stirring, another ten minutes. Add 2 T sugar and strain, discarding the moss. Add the rest of the sugar (to taste) and stir. Add ¼ c. Bailey’s Irish Cream while the liquid is still hot. Pour into 8 wine glasses and chill. Garnish with whipped cream and fresh fruit.