23 March, 2013

Crock-pot Greek Beef Stew | The Mediterranean Slow Cooker


Crock-pot Greek Beef Stew with Tiny Onions and Cinnamon ingredients
Makes 6 - 8 servings
3 Tbsp olive oil
3.5-lbs beef chuck, cut into 2-inch pieces
Salt and freshly ground black pepper
1 large onion, chopped
2 garlic cloves, very finely chopped
24 pearl onions, trimmed
1/2 cup dry red wine
1/4 cup red wine vinegar
1 (28-oz) can tomato purée
1 bay leaf
1/2 tsp ground cinnamon


Notes:  The vinegar (infusions here) is essential to the layering of flavors. Serve with potatoes mashed with olive oil.


Directions
Stovetop preparation
In a large heavy skillet over Medium-High temperature, heat the oil. Pat the beef dry with paper towels; add in batches, without crowding the pan. Brown well on all sides, about fifteen (15) minutes per batch. Use a slotted spoon to transfer beef to a large slow-cooker; sprinkle with salt and pepper.

To the skillet, add the chopped onion; cook, stirring often, until softened, about ten (10) minutes.

Stir in the garlic and cook for one (1) minute more.

Stir in the pearl onions, wine, and vinegar; bring liquid to a simmer and then pour into slow cooker.


Simmer in slow cooker
To slow cooker, stir in the tomato purée, bay leaf and cinnamon. Cover and cook on Low setting until the beef is very tender, about six to eight (6 to 8) hours.

Discard the bay leaf. Serve hot.     Back to Top


Michele Scicolone, The Mediterranean Slow Cooker (New York: Houghton Mifflin Harcourt, 2013), 114 - 115.

Page Last Updated 20 April 2015

Crock-pot Portugese Pulled Pork | The Mediterranean Slow Cooker

For a casual party, serve this pork over rice or pile it into crisp rolls and top with hot pickled peppers.



Crock-pot Portugese Pulled Pork ingredients (11)
Makes 8 Servings
2 Tbsp olive oil
3-lbs. boneless pork shoulder roast, rolled and tied
Salt, to taste
Freshly-ground pepper, to taste
2 large onions, sliced
4 garlic cloves, finely chopped
1/4 cup red wine vinegar
1/4 tsp crushed red pepper flakes
2 Tbsp smoked paprika
1/4 tsp ground cinnamon
1 cup water


Crock-pot Portugese Pulled Pork directions
Stovetop preparation
In a large skillet over Medium-High temperature, heat the oil. Pat the pork dry with paper towels and brown it well on all sides, about 20 minutes in the skillet.

Transfer the pork to a large slow-cooker; sprinkle with salt and pepper. To the skillet, add the onions and garlic; cook, stirring often, until tender and golden, about ten (10) minutes. Stir in the vinegar and bring to a simmer; then pour all over the pork. 


Simmer in slow cooker
Add the spices; salt and pepper to taste. Add water and cover; cook on Low setting until the pork is fork-tender, about eight to ten (8 to 10) hours.

Remove the pork to a cutting board; leave sauce in the slow-cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return meat to the slow-cooker and reheat; serve.


Slightly adapts Michele Scicolone, The Mediterranean Slow Cooker (New York: Houghton Mifflin Harcourt, 2013), 140 - 141.


You might like
Root Beer Pulled-Pork Sandwiches


Index
Crock-pot
pork

Page Last Updated 1 Jun. 2015

21 March, 2013

Piña Colada Cake | Folks in the Kitchen

Carol's Piña Colada Cake ingredients (10)
Makes 10 to 12 servings
Cake
1 (18.5-oz) pkg yellow cake mix
1 (3.75-oz) pkg instant vanilla pudding and pie filling mix
1 (15-oz) can cream of coconut (divided use)
1/2 cup + 2 Tbsp rum
1/3 cup vegetable oil
4 eggs
1 (8-oz) can crushed pineapple, drained well

Garnish

Pineapple slices
Maraschino cherries or toasted coconut
Whipped cream



Carol's Piña Colada Cake directions
Preheat oven to 350ºF. Grease and flour a (10-inch) Bundt cake pan; set aside.

In large mixing bowl, combine the cake mix, pudding mix, 1/2 of the cream of coconut, 1/2 cup rum, vegetable and eggs; beat on Medium speed for 2 minutes. Stir in drained pineapple.

Pour into prepared Bundt cake pan and bake in preheated oven for 50 to 55 minutes. Remove from oven and cool slightly before removing cake from pan.


With a dinner knife or skewer, poke holes about 1-inch apart, and almost to the bottom of the cake.


Combine the remaining cream of coconut with the 2 Tbsp rum; pour over cake. Chill thoroughly.


Garnish and serve.  Refrigerate any remaining portions.     Back to Top



Carol W. contributed this recipe to  the Memphis Child Advocacy Center & Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 238.




Page Last Modified 11 July 2015

15 March, 2013

Pat's Horseradish Sauce

This Horseradish Sauce is one of a sister's favorite accompaniments for a corned beef dinner. (Sign-in to view her Supper Menu and the recipes.)



Pat's Horseradish Sauce ingredients (4)
Makes about 1 cup
1/2 cup sour cream
1/2 cup mayonnaise
2 Tbsp prepared horseradish (see Notes)
1 Tbsp chopped fresh parsley


Notes:  Pat suggests starting with 1 Tbsp horseradish and then adjusting according to your family’s preferences.



Pat's Horseradish Sauce directions
Mix all ingredients. Cover and refrigerate for at least one hour before serving as a condiment on the table.


You might like
Dill Pickle-Horseradish Cream Sauce


Index
Condiments > Sauces and gravies > meat and poultry
My Mother's / My Father's
Pat's 

Page Last Updated 31 May 2015

Quick Irish Tea Bread | Great Breads



Quick Irish Bread ingredients
Makes 1 loaf
1-2/3 cups mixed dark raisins, golden raisins and currants
2 cups boiling black tea
1 large egg, beaten
1 Tbsp orange or ginger marmalade
1/2 cup packed dark brown sugar
2 cups unbleached white flour
2 tsp baking powder
1.5 tsp Elizabeth David's Spice Blend
1/2 tsp baking soda
1/2 tsp salt


Directions
Place the mixed fruit in a medium bowl and pour on the hot tea; let it sit for at least one (1) hour, or even overnight,

Drain tea through a strainer into a measuring cup. You should have 1.5 cups; add water if necessary. Set aside the raisins.

Place a rack in the center of the oven; preheat oven to 375ºF. Generously butter a loaf pan or an 8-inch square pan.

In a large bowl, beat together the egg, marmalade and brown sugar. Beat in the tea.

In a medium bowl, sift together the dry ingredients (flour through salt). Stir the dry ingredients into the liquid ingredients (i.e. the egg mixture); mix well but do not over-beat. The batter will be runny.     Back to Top

Stir in the raisins. Scrape the batter into the prepared pan.

Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 to 1.5 hours.

When done, remove from oven and let cool in pan for 10 minutes. Then, turn out onto a rack to cool completely. Cut into thin slices to serve.     Back to Top


Slightly adapts Martha Rose ShulmanGreat Breads: Home - Baked Favorites from Europe, the British Isles & North America (Shelburne: Chapters Publishing Ltd, 1990 and 1995), 217.

14 March, 2013

Elizabeth David's Spice Blend

A legendary food writer and cook, Elizabeth David CBE (1913 - 1992) inspired homekeepers to begin using French and Italian ingredients in their everyday cooking.

David traveled extensively and began writing articles on Mediterranean cooking in 1949. Shortly thereafter, she edited and assembled them for publication in book form. Her endeavor, A Book of Mediterranean Food, (frequently abbreviated Mediterranean Food) was released in 1950 and is considered a classic. In post-war England, she guided her readers to the pharmacy to purchase olive oil for cooking-- it was used then for treating ear infections!

My cursory search today of online reviews of David's prolific writings did not lead me to her first mention of this spice blend; however, William Grime's review leads me to believe David first encountered a variation of this spice blend in Tuscany.

Do you have more information? Please post a comment!

Elizabeth David's Spice Blend ingredients
By Martha Rose Shulman
Quantity not stated
1 large whole nutmeg, grated
1 Tbsp white or black peppercorns or allspice berries
1 (6-inch-long) cinnamon stick
2 tsp whole cloves (about 30)
1.5 tsp ground ginger


Directions
Combine all of the ingredients and grind to a powder in a spice mill.

Store in a well-sealed jar.

The recipe for Elizabeth David's Spice Blend is from Martha Rose Shulman, Great Breads: Home - Baked Favorites from Europe, the British Isles & North America (Shelburne: Chapters Publishing Ltd, 1990 and 1995), 161.


  
Page Last Updated 6 April 2015

10 March, 2013

Irish Potato Recipes

There are five Irish recipes for potatoes in this post.
  • Gratin of Potato and Spring Onion
  • Pan Boxty
  • Potato and Caraway Seed Cakes
  • Potato and Parsnip Mash
  • Potato and Thyme Leaf Salad

Potato gratins are a tasty, nourishing and economical way to feed lots of hungry people on a chilly evening. This recipe could also include little pieces of bacon or a lamb chop cut into dice, so it can be a sustaining main course or a delicious accompaniment, perhaps served with Easter Lamb. ~ Darina Allen


Gratin of Potato & Spring Onion ingredients
Darina Allen, Proprietor, Ballymaloe Cookery School
Makes 4 main course or 6 accompaniment servings
(3-lbs / 1.5kg) "old potatoes" like Golden Wonder or Kerr's Pink
2 bunches of spring onions
(1-oz / 30g) butter
(3- to 6-oz / 85-170g) Irish mature cheddar cheese, grated
Salt to taste
Freshly-ground pepper to taste
(2-pints / 300-450ml) homemade chicken or vegetable stock



Directions
Advance preparations
Preheat oven to (400F /200C / regulo 6). Thickly rub half the butter (1/2-oz / 15g) on oval ovenproof (12.4-inches long x 2-inches high / 31.5cm x 5cm) gratin dish; set aside.


Prepare vegetables
Thinly slice the peeled potatoes; blanch and refresh. Using kitchen scissors or a knife, trim the spring onions and chop both the green and white parts into approx. (3-inch / 5mm) slices.


Assemble and bake casserole
In prepared gratin dish, scatter some of the spring onions; then add layer of potatoes topped with some of the grated cheese. Season well with salt and freshly-ground pepper. Then, continue adding layers, and end with a neatly arranged overlapping layer of potatoes on top. Pour in the boiling stock. Sprinkle the remaining cheese and dot with the remaining (1/2-oz / 15g) butter.

To prevent over-browning, cover the casserole with aluminum foil for the first half of cooking.

Bake in preheated oven until the potatoes are tender and the top is brown and crispy, about one to three (1 to 3) hours. Serve warm.


Slightly adapts Darina Allen. "Darina's Saturday Letter: Easter lunch has to be lamb." Cooking is fun. 19 April 2003. Ballymaloe Cookery School. Web. 3 March 2013. 



"It's much better to cook it (pan boxty below) too slowly rather than too fast. It should be crisp and golden on the outside." ~ Darina Allen




Pan Boxty ingredients
Darina Allen, Proprietor, Ballymaloe Cookery School
Makes 4 servings
6 medium potatoes with skins on
Handful of white flour
Salt
Butter, for frying


Scrub, grate and drain potatoes
Scrub the potatoes well, but don't peel. Line a bowl with a cloth. Grate the potatoes into the cloth, then squeeze out the liquid into the bowl and allow it to sit for about 20 minutes until the starch settles. Set the potatoes aside.

Drain off the water and leave the starch in the bottom of the bowl. Add the grated
potato, a handful of white flour and some salt.


Brown slowly and serve
Melt a nice bit of butter on a heavy iron pan and pour in the potato mixture. It should be (3/4- to 1-inch / 2–2.5cm) thick. Cook on Medium heat, browning nicely on one side before turning over and browning the other, about 30 minutes total, depending upon the temperature.

It's much better to cook it too slowly rather than too fast. It should be crisp and golden on the outside. Cut the boxty into four wedges (potato farls) and serve warm.


Pan Boxty recipe slightly adapts Darina Allen, Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (London: Kyle Books, 2012 ) 160 - 161.

Perers, Kristin and Kyle Cathie.  "St Patricks day recipe: pan boxty." Photograph. The Guardian. Guardian News and Media Limited, 14 March 2012. Web. 1 March 2013.




Potato & Caraway Seed Cakes ingredients
Darina Allen, Proprietor, Ballymaloe Cookery School
Makes about 6 servings
(1.5-lbs / 700g) old potatoes, scrubbed, about 4 to 5 large Golden Wonder or Kerr's Pink
(1.5-oz / 45g) butter
(2-oz / 55g) onion finely chopped
1 to 2 tsp caraway seeds
1 Tbsp chopped parsley
Salt to taste
Freshly-ground pepper to taste
(2-oz / 55g) flour
Butter, for frying


Directions
Cook the potatoes in their jackets in boiling salted water. Meanwhile in a skillet over gentle heat, melt the (1.5-oz / 45g) butter and sweat the onion in it until soft but not colored.

While still hot, peel and mash the potatoes. Add the onion and butter with the caraway seeds and chopped parsley. Season with salt and freshly-ground pepper; then, add the flour and mix well.


Knead briefly until smooth; then roll out. Use the top of a drinking glass or cutter to stamp dough into potato cakes. Alternatively, divide the dough into two (2) rounds and cut into wedges (farls). Fry in melted butter on a hot pan until golden on both sides. Serve hot.





Potato & Caraway Seed Cakes recipe slightly adapts Darina Allen, Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (London: Kyle Books, 2012) 157.

Perers, Kristin and Kyle Cathie.  "St Patricks day recipe: potato and caraway seed cakes." Photograph. The Guardian. Guardian News and Media Limited, 14 March 2012. Web. 1 March 2013.




Potato & Parsnip Mash ingredients
Darina Allen, Proprietor, Ballymaloe Cookery School
Makes 8 servings
Side Dish
(1.5-lbs / 700g) parsnips
(1.5-lbs / 700g) fluffy mashed potatoes
(2- to 3-oz / 50-75g) butter
Salt to taste
Freshly-ground pepper to taste

Garnish

Chopped parsley


Directions
Prepare parsnips
Peel the parsnips thinly; cut off the tops and tails. Cut parsnips into wedges, removing the inner core if it seems to be at all woody. 

Divide the wedges into (3/4-inch / 2cm) cubes and cook in boiling salted water until quite soft, about fifteen to twenty (15-20) minutes. 

Drain and mash lightly with a potato pounder until; the texture should not be too smooth. 

Add the mashed potatoes and a nice bit of butter. Season well with salt and freshly-ground pepper. Garnish with the parsley, if desired, and serve warm.


Slightly adapts Darina Allen. "Darina's Saturday Letter: Standing room only at the organic conference." Cooking is fun. 18 November 2006. Ballymaloe Cookery School. Web. 3 March 2013.




Potato & Thyme Leaf Salad ingredients
Darina Allen, Proprietor, Ballymaloe Cookery School
Makes about 6 servings
Scant 1-quart cooked potatoes, peeled and cut into (1/2-inch / 5mm) dice
(4-oz / 125ml) fruity extra virgin olive oil
2-4 Tbsp thyme leaves and thyme flowers if available
Sea salt to taste
Pepper to taste


Directions
While the potatoes are still warm, coat potatoes in a good extra virgin oil. Season to taste. Sprinkle liberally with fresh thyme leaves. Garnish with lots of purple and mauve thyme flowers.


Slightly adapts Darina Allen. "Darina's Saturday Letter: Denmark longs for real food." Cooking is fun. 24 March 2007. Ballymaloe Cookery School. Web. 3 March 2013.


You might like:
Traditional Irish Cabbage & Carrots recipes
More Cabbage recipes


Page Last Updated 9 April 2015

Irish Tea Menu

Afternoon Tea
Menu for 2



Rosemary Ham Sandwiches on Rye with Parmigiano Reggiano shavings


Cheese Scones with Kerrygold Butter

with Lemon Curd

Swirled Coffee Cake (coffee flavor example)

Mom's Fruitcake

Chocolate Cake




06 March, 2013

Irish Soda Bread



Irish Soda Bread
Darina Allen
Makes 1 large loaf for 8 servings
1-lb (3.5 cups) unbleached all-purpose flour, more as needed
3/4 tsp baking soda
1/2 tsp table salt
1.5 to 1.75 cups buttermilk


Variation(s):
Though it's not traditionally Irish, you can add 3-oz raisins with the dry ingredients, or experiment with add-ins like freshly chopped herbs, olives, sun-dried tomatoes, caramelized onions, or chocolate chips.


Notes:  Read article, Darina Allen, "How to Make Real Irish Soda Bread." Fine Cooking 121, pp 30-31. 19 Dec 2012. Web. 5 Mar. 2013.


Directions
Advance preparations
Position a rack in the center of the oven and heat oven to 450°F. Lightly flour a large rimmed baking sheet.


Prepare dough
Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1.5 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbsp at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.

Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.


Bake and cool
Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another twenty to thirty (20 to 30) minutes.

Cool to room temperature on a rack, about two (2) hours, before slicing and serving.


Recipe via Web



05 March, 2013

Judith Huxley's Very Lemony Roast Chicken

These roast chickens are "crispy-skinned, moist and pleasantly tart." Mrs Huxley included this recipe in her January selections for a "cozy meal of unexotic, nourishing ... food." It's the best roast chicken I've ever made, and definitely worth the effort.

   

Very Lemony Roast Chicken ingredients
Makes 8 servings
Main dish
2 (3.5-lb) chickens

Chicken stock
1 Tbsp vegetable oil
Wing tips, necks and giblets of 2 (3.5-pound) chickens, hacked into smallish chunks
1 carrot, scraped and cut into chunks
1 onion, peeled and cut into chunks
1 stalk celery, washed and cut into chunks
1 bay leaf
Pinch of ground thyme
Salt and pepper
1 (10.75-oz) can condensed chicken broth
4 cups water

For assembly
2 large lemons
8 cloves garlic, peeled and thinly-sliced
20 cloves garlic, unpeeled (Yes, twenty)
Salt and pepper
1/2 cup or more flavored olive oil (or plain olive oil) for basting the chickens
2 (24- to 30-inch) lengths of standard 16-ply butcher's twine for trussing the chickens
2.5 cups homemade Chicken Stock (see ingredients above) or chicken broth
2 sprigs fresh rosemary (or dried rosemary)


Notes:  View Easter Dinner Menu. Locally, look for butcher's twine at your butcher's shop or grocery store.


Directions
Getting started
Pull out the lungs and other organs from the cavities of the chickens, along with any pieces of loose fat. Reserve the livers for another use (perhaps Chicken Liver Pâté with Green Peppercorns).


Make chicken stock
Heat the oil in a saucepan and add the necks, giblets, wing tips and vegetables. Brown over High heat, stirring constantly. Add the remaining Chicken Stock ingredients; cover, leaving lid slightly askew, and simmer over Low heat for about 1.5 hours.


Blanch lemons
Meanwhile, use a potato peeler or a zester to remove the yellow part of the peel from the lemons. Blanch the peels for three (3) minutes in a quart of boiling water. Turn out into a colander; refresh under cold water and set aside.

Cut away every bit of the white pith from the lemons; it is bitter and will ruin the flavors of this dish. Then, slice the lemons as thin as possible and remove the seeds.


Assemble chickens
Turn the first chicken breast side up. Run your fingers between the body and the skin. Separate the skin if it adheres, usually at the breastbone, by cutting with kitchen shears (I like these) close to the flesh so as not to pierce the skin. Work the skin loose as far down as the drumsticks. Repeat on second chicken.

Distribute the lemon slices and the sliced garlic under the skins of both chickens at even intervals. Into each cavity, place some salt and pepper and half the blanched lemon peel and 10 unpeeled garlic cloves. Truss the chickens (watch video) and brush them all over with the (flavored or plain) olive oil.


Roast chickens for about 65 minutes 
Preheat oven to 425ºF. Place chickens on a roasting rack in a pan on one of their sides; roast for 15 minutes in the preheated 425ºF oven. Baste with oil and turn them breast down; roast for another 15 minutes. Then, baste again, (this time using oil from the bottom of the pan if there is enough), and turn them on their other sides. After 15 more minutes, baste again and turn them on their backs, breast side up. Then, roast for an additional 20 minutes, this time basting again after 10 minutes.

The chickens are done when a thermometer inserted in the thickest part of the thigh reads 165ºF. They may need an additional 5 minutes of roasting. Remove the chickens from the oven when they are done.

Remove the trussing strings and scoop out the (20) unpeeled garlic cloves from the cavities, reserving the garlic. Place the chickens on a platter and cover loosely with a foil tent; set aside for 10 to 15 minutes before carving.


Prepare sauce
Meanwhile, remove the rack from the pan; add the (20) unpeeled garlic cloves and the rosemary. Strain the Chicken Stock into the pan (or use 2.5 cups of any chicken broth). Bring to a boil; scrape the brown bits from the pan and cook over High heat for about 5 minutes. Press down on the garlic cloves  and keep stirring. Strain the sauce into another saucepan and degrease. Taste for salt and pepper.


Serving
When the chicken is carved (watch video via Gourmet), reheat the sauce and serve separately.


Slightly adapts Judith Huxley, Judith Huxley's Table for eight: Recipes & Menus for Entertaining with the Seasons (New York: William Morrow and Company, Inc, 1984), 426 - 428.


You might like
Slow Cooker Lemon Garlic Chicken via The Kitchn


Index
chicken
Holidays
lemon

Page Last Updated 17 May 2015

04 March, 2013

Recipes from Magazines | Project update


Hi, everyone! This week, please start updating all recipes added from magazines. The general tag is Magazine and for more detail to aid searches, please consider adding

When referencing annual recipe compilations, please tag Cookbook: [abbreviation from above]. To illustrate, when referencing Southern Living recipes via the Annual Recipes compilations or another Oxmoor House cookbook, please tag Cookbook: SL. Likewise, Cooking Light recipes via the annual compilation would be tagged Cookbook: CLight.

Need other tags? Let us know in Comments!.

While proofreading, please pay particular attention to four areas:
  1. Credits (including page#)
  2. Serving size (or add "Servings not stated")
  3. Accuracy of ingredients and measurements
  4. Your tips and suggestions
Be sure to add or change "Page Last Updated" at bottom left below the recipe credit. After updating all magazine posts, we'll move to other groups. If you're already updating by post dates, please continue. Thanks to all!


Page Last Updated 30 November 2014

Tuna Salad with White Beans and Arugula | Robbi Bartolotto


Italian Tuna Salad with
White Beans and Arugula ingredients
Makes 8 servings
3 (7-oz) cans Italian or Spanish tuna in olive oil, drained and lightly flaked
1 (19-oz) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, quartered
1 small red onion, sliced lengthwise in matchsticks
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
2 bunches of arugula, long stems discarded, leaves torn into pieces



Directions
In a large bowl, toss the tuna with the beans, tomatoes, onion and olive oil. Season with salt and pepper. Just before serving, fold in the arugula.


This recipe is from Robbi Bartolotto. "Italian Tuna Salad with White Beans and Arugula." Food and Wine July 2005. Web. 3 Mar 2013.

03 March, 2013

Irish Apple Cake | Irish Traditional Cooking

Apple cakes like this one are the traditional sweet in Ireland. The recipe varies from house to house, and the individual technique has been passed from mother to daughter for generations. It would originally have been baked in a bastible or pot beside an open fire and later in the oven or stove on tin or enamel plates – much better than ovenproof glass because the heat travels through and cooks the pastry base more readily. ~Darina Allen



Irish Apple Cake
Darina Allen
Makes about 6 servings
Cake
(8-oz / 225g) plain flour
1/4 tsp baking powder
(4-oz / 110g) butter
(4.5-oz / 125g) caster sugar
2 eggs, free-range if possible, beaten (divided use)
About (2- to 4-oz / 50 to 120ml) milk
1 or 2 cooking apples (Bramley's Seedling or Grenadier preferred)
2 or 3 cloves (optional)

For serving
Barbados (muscovado) sugar
Softly whipped cream



Directions
Advance preparation
Grease (9-inch / 24cm) ovenproof pie plate and set aside.


Prepare dough
Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until it resembles the texture of breadcrumbs. Add (3-oz / 85g) caster sugar; then make a well in the center and mix together with one beaten egg and enough milk to form a soft dough.

Divide in two. Place half of the dough onto prepared pie plate; then, pat it out to cover. 


Prepare apples and top pastry
Peel, core and chop up the apples. Place them on the dough with the cloves, if using; then, sprinkle over the remaining sugar. The amount of sugar needed depends upon the sweetness of the apples.

Roll out the remaining pastry and fit it on top. (This is easier said than done as this "pastry" is very soft like scone dough. You may need to do a bit of patchwork if it breaks.)

Press the sides together and cut a slit through the lid. 


Bake and serve warm
Brush with beaten egg and bake in a moderate oven (350F  / 180C / gas mark 4) until cooked through and nicely browned, about forty (40) minutes.

Dredge with caster sugar and serve warm with Barbados sugar and softly whipped cream.





Slightly adapts Darina Allen, Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (London: Kyle Books, 2012) 215. 

Perers, Kristin and Kyle Cathie.  "St Patricks day recipe: Irish apple cake." Photograph. The Guardian. Guardian News and Media Limited, 14 March 2012. Web. 1 March 2013.


You might like:
Apple Spice Cake

Page Last Updated 15 April 2015