 |
 |
|
||
|
|||
SOUPSBrachán CaoireolaPronounced, roughly, brawk-on care-rolla; this is mutton broth – one of the most traditional of Irish soups. Oatmeal was commonly used by the Irish to thicken soups already rich in flavour from meat bones: the older the bones the richer the flavour.Serves: 4 Preparation time: 20 minutes Cooking time: 11/2 hours Ingredients: 1/2lb lean neck of mutton 225g 35 fl oz water 1 litre 41/2 cups 1oz barley 25g 1/4 cup 12oz diced vegetables (carrots, onions, leeks, potatoes) 325g 3 cups bouquet garni seasoning finely chopped parsley Method: Wipe meat off with a damp cloth, remove fat and bone and cut the lean into small pieces. Put meat and bones in a saucepan with water and barley. Bring to the boil, skim, and simmer for one hour. Add vegetables and bouquet garni. Bring back to the boil, cover and simmer for half an hour. Remove surface grease and bones; check seasoning. Pour into soup tureen, garnish with chopped parsley, and serve very hot. Lamb Kidney SoupLamb kidneys are soft and strong in flavour and are often used in mixed grills.Serves: 4 Preparation time: 20 minutes Cooking time: 11/2 hours Ingredients: 3 or 4 lamb kidneys 11/2oz butter or margarine 40g 2 level tablespoons 1 large diced onion 4oz diced turnip 100g 1 cup 1 sliced potato 1oz flour 25g 1/4 cup 35 fl oz stock 1 litre 41/2 cups bouquet garni seasoning Method: Remove skin, core and fat from the kidney; steep in salted tepid water for 15 minutes, rinse a few times in cold water. Melt butter or margarine, brown the kidneys, add vegetables and cook for 1 or 2 minutes. Add flour and mix well together, gradually add stock and bring to the boil. Add bouquet garni and season to taste; cover and simmer for 11/2 hours. Remove bouquet garni. Liquidize soup or put through a sieve; reheat and check seasoning. Pour into soup tureen. To vary: Use a good bone stock, omitting margarine and flour. Bring soup to the boil, cover and transfer to the oven. Cook for the same length of time. Chicken SoupAt home, summer Saturday nights were special to us. Mother would cook chickens for a cold Sunday lunch, boiling two of them in a big pot with water, fresh vegetables and herbs. In the evening we’d come in from playing in the fields with plenty of appetite and sit down to big bowls full of chicken soup – really chicken stock with a rich flavour – and dip slices of white bread into the soup as we ate.Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes Ingredients: 1/2oz margarine or butter 15g 3/4 level tablespoon 1 finely chopped onion 1oz flour 25g 1/4 cup 35 fl oz chicken stock 1 litre 41/2 cups seasoning 8oz diced cooked chicken 225g 1 cup bouquet garni finely chopped parsley Method: Melt margarine or butter and fry onion lightly without burning; add in flour and mix well together. Gradually add stock, bring to the boil and season to taste. Add diced chicken and bouquet garni, bring back to the boil, cover and simmer for 20 minutes. Remove bouquet garni, check seasoning. Pour into soup tureen and garnish with chopped parsley. To vary: Omit margarine and flour, and instead add a few diced potatoes to the remaining ingredients. Cook for the same length of time. To economize: If the oven is turned on, to save fuel prepare this soup in an ovenproof container. Bring it to the boil on burner top, cover and place in centre of oven for the twenty minutes’ cooking time. |
The recipes for Stocks began here The recipes for Stocks began here:
part 1 | part 2 |Stocks began here part 3
[ Back to Top ]
All Material © 1999-2005 Irelandseye.com and contributors
