Our Grannies Recipes

Granny Kay’s Stuffed Tomato

Ingredients
4-6 Tomatos (depending on numbers)
250g of Breadcrumbs
1 Onion (diced)
1 clove Garlic
150g grated Cheddar Cheese

Method
Slice the top off the tomatos and scoop out the insides.
Mix these in a bowl with the other ingredients
Replace the insides of each tomato with the mix
Bake in a warm oven for 15 to 20 minutes.

A note form the cook
My granny used to make these as tea time treats and they always went over well. Warm tomato was always delicious.

Filed under: Garlic, Tomatos, Cheese, Dairy, Ingredients, Onion on June 23rd, 2008 | No Comments »

I’ve collated all the submissions
I’ve selected the bulk of the recipes we will be using too, but i have a problem:

The bulk of the submissions are anonymous.

It is a little unanticipated. But I will soldier on and use names where they have been given.

Hope you enjoy the posts I am planning to post up these week.
Eoin

Filed under: Admin, Site News, Submitting, News, What's going on on June 23rd, 2008 | No Comments »

Invalid’s Bread Pudding

Ingredients
1 Tablespoonful of Breadcrumbs
1 cup of Milk
1 teaspoon of Butter
1 teaspoon of Sugar
1 Egg

Method
Boil the milk and butter together.
Pour over the breadcrumbs.
Add the sugar.
Beat the egg and stir together with the other ingredients slowly.
Bake in a greased pie-tin for 30 minutes at a medium heat.

Filed under: Eggs, Dairy, Ingredients, Bread, Milk, Sugar, Butter on June 23rd, 2008 | No Comments »

Granny McKenna’s Coleslaw

Serves 4-6 people

Ingredients
The Coleslaw Mix
1/2 head of white cabbage
1 large or 2 small carrots
3 tblsp of mayonnaise

I use Hellmann’s mayo but you may like to make your own.
1 egg
The juice of 1/2 lemon
1 tsp dijon mustard
7 fl oz of sunflower oil

Method
Coleslaw
Core the cabbage and slice thinly or use a food processor, same for carrot.
Place cabbage and carrot in bowl and mix well.
Then add the mayonnaise and mix very well, add a little more if the mix is too dry.

Mayonnaise
Place egg yolk, mustard and lemon juice in a bowl and whisk together until well combined.
While still whisking, very slowly add the oil.
Continue whisking until all the oil has been added and it thickens.
Then add egg whites and whisk quickly.

Filed under: Mustard, Mayonnaise, Cabbage, Eggs, Lemon Juice, Sunflower Oil, Carrot on May 14th, 2008 | No Comments »

Old Fashioned Bread Pudding

Submitted by Magaret Mary Mullarkey, from Mayo.

Ingredients
Some stale white bread
1 cup of currents/raisins
2 medium eggs
1/4 pint of fresh milk
A spreading of butter or margarine

Method
Spread two slices of stale bread with butter and lay across the bottom of the dish.
Cover with fruit and repeat the process in layers, making sure to finish with bread rather than fruit.
Cut the last layer of bread into triangles to give the pudding a neat and tidy look for the table.
When this is done mix the eggs and the milk thoroughly and pour over the pudding so that the top layer remains unsoaked (When I did this I left the topmost layer of bread off until this stage ED).
Brush the top layer with the egg mix.
Put on the middle shelf of a hot oven (250-300℃) until the egg mix has set and the bread is lightly browned.

A Note from Margaret
Mam and Dad had twelve children of which only eight are still living. My Dad was disable due to an accident and couldn’t work. I don’t know how we managed to survive.
Sometimes Dad had to go back into hospital and the younger children would go visit with Mam. On arriving back home, Mam would make this for us. I don’t know the origins of the recipe but I know if there was nothing else this bread pudding would always be on the table.

PS: A bit of vanilla doesn’t hurt this recipe, though I would avoid the temptation to add cinnamon (ED)

Filed under: Eggs, Dairy, Bread, Cake, Butter, Milk, Recipes on May 13th, 2008 | 2 Comments »

Stephen’s Granny’s Buns

Submitted by Stephen O’Mahony

Ingredients
6 oz Marg
6 oz Sugar
8 oz Flour (Plain or Self Raising: If plain use 2 teaspoons of Baking Powder)
3 Eggs
A few drops of Vanilla/a Vanilla pod
Milk to wet

Method
Mix the ingredients together in a bowl until fully mixed
Use small bun cakes
Cook @ 160 C for 12 minutes

A note from Stephen
These are especially nice when iced.

Filed under: Lard/Margarine, Buns, Vanilla, Eggs, Sugar, Milk, Flour, Recipes on April 26th, 2008 | No Comments »

An Economical Sheep’s Head

Submitted by Rose Mary Logue

Ingredients
1 Sheep’s Head
Bunch of mixed fresh herbs
Boiling salted water
1 medium-sized onion stuck with 3 cloves

Serve with Parsley Sauce

Garnish:
Rolls of bacon. 2 or 3 slices of lemon

Method
1. Have the head split in two by the butcher. Lift out the brains, and detach the tongue.
2. Wash the head and tongue well, and scrape away all mucous material from the nasal passages.
3. Steep the head and tongue in cold salted water for 30 minutes and wash again in fresh cold water.
4. Put the head and tongue down to cook in boiling salted water. Bring slowly to the boil. Skim well.
5. Add the onion and the washed herbs. Allow to simmer steadily until the meat slips easily away from the bone - about 1.5 hours.
6. Lift out the head and tongue. Remove all the meat from the bones and divide into neat pieces. Skin the tongue and slice it neatly.
7. Arrange the meat and tongue in centre of a hot dish and garnish with cooked rolls of bacon and slices of lemon.

A note from Rose Mary
This recipe comes from All In the Cooking, Book 1 which was the recommended text for Home Economics in 1961. The recipe gives much disgusted amusement to young people but may be useful if food prices continue to climb.

Filed under: Lamb, Mixed Herbs, Ingredients, Cloves, Onion, Bacon on April 26th, 2008 | 3 Comments »

George’s Granny’s Cottage Pie

Submitted by George

Ingredients
1 lb cooked & shredded roast beef
1 tablespoon lard
10 oz diced onions
10 oz diced carrots
2 tablespoons flour
1 pint beef stock
1 teaspoon chopped parsley
1 teaspoon thyme leaves
Salt and freshly ground pepper

For the mash:
1 lb floury potatoes
1/4 pt whole milk
2oz butter (approx)
Salt and pepper

Method
1. Heat the lard in a large frying pan. Toss the diced vegetables in the fat and cook for 10 minutes, or until softened but not coloured. Remove vegetables and add the meat; Toss over high heat to sear.

2. Add the flour to the meat and cook gently for about 2 or 3 minutes. Gradually blend in the stock. Bring to a boil, stirring from time to time. Return the vegetables to the pan and add the parsley and thyme. Season with salt and pepper and then leave to simmer covered for an hour or until the meat is very tender. Leave to cool.

3. Now make the mashed potatoes. Place the wahed but not peeled potatoes in a large pan and cover with water.

4. Bring to the boil then tip half the water out, return to the heat and simmer for around 45 minutes to 1 hour or until soft.

5. Heat the milk in a small saucepan but do not allow to boil.

6. Peel the potatoes while still hot and return to the pan, mash and then beat in the milk and butter gradually. Season well.

7. Put the meat in a large casserole dish and cover with the mash potatoes. Bake in a preheated oven at 180C for around 30 minutes or until golden and crisp.

A note from George
This is a great winter warmer, which for me brings back many childhood memories of eating at my Grannies kitchen table. A wonderful time to look back on.

I hope you enjoy this recipe as much as I do.

Filed under: Ingredients, Pepper, Parsley, Salt, Lard/Margarine, Thyme, Carrot, Potato, Beef, Onion, Butter, Milk, Recipes on April 25th, 2008 | 3 Comments »

Granny’s Northern Irish Stuffing

From Koraley Northen

Ingredients
White bread crumbs
Hot mashed potatoes
Butter
Fresh parsley and thyme
Finely chopped onion
Salt and pepper

Method
By volume, use about 2/3rds bread crumbs to 1/3rd mashed potatoes.
Mash the potatoes without milk, add loads of finely chopped parsley and thyme until the mixture is speckled quite green throughout. Add this to crumbs, season to taste and work in lots of butter with your hands until the texture feels soft.
This is very light and fluffy when cooked, and even improves after spending overnight in the cooked bird.
Always cook birds immediately after stuffing; do not let them sit overnight already stuffed.

A note from Koraley
It tastes simply wonderful with chicken or turkey.

Apologies from the Editor, it took me an age to get this one live!

Filed under: Ingredients, Parsley, Salt, Pepper, Thyme, Onion, Bread, Potato on April 25th, 2008 | No Comments »

Caraway Seed Cake

From Alice McGrath

Ingredients
225g plain flour
half tsp baking powder
175g butter (no substitutes)
150g castor sugar
3 eggs
2 tablespoons caraway seeds
approx 2 tablespoons milk

Method
Preheat oven to 190C/375F/Gas 5
Grease & Line 6-7 inch round, deep cake tin.
Sift flour and baking powder together onto a plate.
Cream butter & sugar until soft & fluffy.
Beat the eggs, and add a little at a time, with a tablespoon of the flour with each addition, beating lightly between addition.
Add caraway seeds.
Stir in remaining flour and the milk.
The mixture should be soft, but not runny.
Place in tin, smooth top if necessary.
Bake for 30 minutes, then lower the temperature to moderate, 160C/325F/Gas 3 for a further 45 mins to 1 hour, until cake is well risen, golden brown and firm.
Leave in the tin for 10 minutes and then turn on to a wire rack to cool.

Filed under: Caraway Seeds, Eggs, Sugar, Butter on April 24th, 2008 | No Comments »