My Irish Table · Recipes From the Homeland and Restaurant Eve by Armstrong, Cathal -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Contents Dedication Acknowledgments Introduction Chapter One: First Things First: Irish Breakfast Like at Home

Irish Breakfast Breakfast Tomatoes Three Ways Restaurant Eve’s Pork Loin Bacon Breakfast Sausage White Pudding Black Pudding Orange Marmalade Raspberry Jam

Chapter Two: Rugby Matches, Croke Park, and Hurling Practice

Chicken Liver Pâté Egg and Onion Salad Potato and Leek Soup Smoked Haddock and Shellfish Soup Oysters with Coriander Mignonette Crab and Artichoke Salad with Harissa Mayonnaise Gravlax with Dill Sauce and Brown Bread Sardines Braised in Spicy Tomato Sauce Kidneys in Red Wine Sauce Black Pudding and Onions Spanish Omelet with Alioli

Chapter Three: What Mam Cooked

Chicken Noodle Soup Cheese on Toast Potato Pancakes Quiche Lorraine Dublin Coddle Irish Stew with Piccalilli President Obama Stew (Chicken Casserole) Shepherd’s Pie Steak and Kidney Pie Beef Stew

Chapter Four: Fridays Are for Fish

Fried Oysters with Horseradish and Green Onion Mayonnaise Salt-Baked Dublin Bay Prawns with Aioli Fish and Chips with Tartar Sauce Fish and Seafood Pie Pan-Fried Plaice with Lemon Caper Brown Butter Baked Whole Salmon with Hollandaise Sauce Steamed Mussels with Lemon and Bay Leaf Pan-Roasted Loin of Monkfish with Fava Bean, Mussel, and Bacon Ragoût Lobster Salad with Citrus Vinaigrette

Chapter Five: Special Occasions

Nana’s Sunday Dinners

Roast Duck with Sherry Vinegar Gastrique Roast Chicken with Pan Gravy Roast Prime Rib of Beef with Red Wine Sauce and Yorkshire Pudding

Saint Patrick’s Day

Roast Leg of Lamb au Jus with Herb Pesto

Easter

My Birthday Dinner

Prawn Cocktail with Marie Rose Sauce Pan-Roasted Rack of Lamb with Rosemary Jus Ramiro’s Paella Valenciana

Halloween

Boiling Bacon with Parsley Sauce Corned Beef

Christmas Eve and Christmas Day

Spiced Beef Sandwiches Roast Turkey with Stuffing and Gravy Baked Cured Ham

Chapter Six: From Restaurant Eve

Irish Caesar Salad Irish BLT Braised Lamb Shoulder Sandwiches with Harissa Mayonnaise Foie Gras with Black Pudding and Pears Kerrygold Butter–Poached Lobster with Parsnips Pan-Roasted Rockfish with Mushroom Reduction and Mock Risotto Pork Belly with Braised Cabbage and Poached Apples Pan-Roasted Loin of Venison au Jus with Carrot Purée, Glazed Baby Carrots, and Brown Bread Cream Irish Coffee Cashel Blue and Toasted Pecan Terrine with Frisée and Apple Jam

Chapter Seven: From Da’s Garden

Chilled Asparagus with Parmesan–Black Pepper Vinaigrette and Poached Egg Braised York Cabbage Brussels Sprouts with Bacon Glazed Baby Carrots Cauliflower Baked in Cheddar Cheese Sauce Cauliflower with Toasted Garlic and Black Pepper Braised Celery with Cashel Blue Cheese Creamed Leeks “Marrowfat” Peas Roasted Root Vegetable Purée Creamed Spinach Boiled Russet Potatoes Boiled New Potatoes Mashed Potatoes Roasted Potatoes Lyonnaise Potatoes Broiled Potatoes with Aioli Potato Gratin

Chapter Eight: Peggy’s Bread

Irish Soda Bread Brown Bread Batch Loaf Pullman Loaf Potato Rolls Fruit and Nut “Bread” Scones

Chapter Nine: All Things Sweet

Mam’s Quick Puff Pastry Dough Mam’s Apple Pie Apple Crumble Bakewell Tart Custard Sauce Almond Cake Pineapple Upside-Down Cake Lemon Cake Auntie Ann’s Pavlova Biscuit Cake Mixed Candied Citrus Peel Auntie Joan’s Barmbrack Mincemeat Mince Pies Christmas Pudding Christmas Cake

Chapter Ten: Brine, Stocks, Sauces, and Relishes

Curing Brine for Pork Chicken Stock Fish Stock Mushroom Stock Veal or Lamb Stock Veal or Lamb Demi-Glace Court Bouillon Parmesan–Black Pepper Vinaigrette Citrus Vinaigrette Dill Sauce Basic Mayonnaise Marie Rose Sauce Tartar Sauce Horseradish and Green Onion Mayonnaise Harissa Mayonnaise Aioli Alioli Hollandaise Sauce Parsley Sauce Horseradish Cream Homemade Harissa Tomato Marmalade Caramelized Onions Piccalilli

Glossary Resources About the Authors Index Conversion Charts

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