A beautiful little cookbook with varied recipes, stories about the history of Ireland and its foods and even poems about the merits of Irish foods.
Some like herrings red from the ocean,
And some like a bit of pig's fry;
Some like oxtail soup, I've a notion,
While others like a pudding and pie.
For all sorts of stomachs there are dainties,
But the best feed between I and you,
Is some mutton with onions and potatoes,
Made into a real Irish stew;
Then hurrah for an Irish Stew;
That will stick to your belly like glue.
After such poetry reading, how could one resist making an Irish Stew. This one was Irish Stew with Maize Dumplings.
The stew was straight forward - lamb, onions, potatoes, carrots, chopped parsley and meat stock. The stew is brought to a boil on the stove top then moved into the oven to cook slowly for a couple of hours.
Now when it came to the Maize Dumplings recipe, all the measurements were in grams.
And thus another Christmas gift came in handy - a Tala Cooks Measuring Cup.
This cup measures by weight and have different legends for many ingredients ranging from sugar to milk to butter to cereal to peas to lentils to flour, etc.
An amazing and extremely useful gift. And it came in handy for this dumpling recipe that requires 55 grams of flour and 55 grams of maize flour.
The dumplings are added to the stew the last 30 minutes.
Once cooked, the dumplings were not as gooey as I know dumplings to be. Could it be:
(a) I messed up the recipe
(b) I did not have enough liquid
(c) this is how Irish eat them
Any Irish readers who can help me out here, please leave comment or email me at somervillekitchenwindow@gmail.com
I love my two new gifts. Thank you gift givers.
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