Irish Tea Food
IRISH TEA
Make and share this Irish Tea recipe from Food.com.
Provided by Miss Annie
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour brandy into 8 oz. mug.
- Add tea and sugar.
- Stir.
- Top with a swirl of whipped cream.
- Twist orange peel and drip into mug.
Nutrition Facts : Calories 8.3, Sodium 0.4, Carbohydrate 2.1, Sugar 2.1
IRISH TEA CAKE
This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.
Provided by Cindy
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 40.6 g, Cholesterol 62.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 273.1 mg, Sugar 23.7 g
IRISH TEA CAKES
You won't believe how simple it is to make these delicious fruit cakes! Just remember to soak the fruit the night before, ready for a couple of minutes mixing in the morning. This recipe makes two cakes - don't halve the recipe, believe me, you'll want to eat both. If not, eat one and freeze one for later. This recipe is adapted from Irish food writer, Delia Smith's, Irish Tea Bread. (Preparation time does not include soaking fruits overnight.)
Provided by Kookaburra
Categories Dessert
Time 1h25m
Yield 2 cakes
Number Of Ingredients 11
Steps:
- The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
- In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
- Jiggle the tea bag around in the water until you have a nice, strong brew.
- Add the sugar to the hot tea and stir until sugar is dissolved.
- Pour tea/sugar mixture over the fruit.
- Cover and leave overnight.
- The next day, set the oven to 170C/325°F.
- Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
- Add the chopped walnuts to the fruit mixture.
- Break the egg into a small dish, add the milk, and beat lightly.
- Add the egg mixture to the fruit mixture.
- Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
- Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
- Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
- Be careful not to overcook- test after 1 1/4 hours.
- Remove cakes from oven and turn out immediately to cool on a wire rack.
- Serve warm or at room temperature, sliced and buttered.
Nutrition Facts : Calories 2877.3, Fat 42.9, SaturatedFat 5.2, Cholesterol 107.9, Sodium 2949.9, Carbohydrate 614.8, Fiber 27.4, Sugar 365, Protein 48.1
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- Soda bread. Every family in Ireland has its own recipe for soda bread, hand-written on flour-crusted note paper and wedged in among the cookery books.
- Shellfish. Visit Ireland outside of summer and your chances of seeing the sun may be slim. On the plus side, you'll be able to feast on the west coast’s plump native oysters (O strea edulis), which come into season in September, and pay a visit to the Galway Oyster Festival (28-30 September).
- Irish stew. One-pot cooking doesn’t get much simpler than Irish stew, traditionally made with mutton, onions and potatoes (the addition of carrots can be a divisive issue).
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- Boxty. Potato dumpling, potato pancake and potato bread are all descriptors for boxty; some say the name originates from the Irish phrase arán bocht tí, meaning 'poor-house bread'.
- Boiled bacon and cabbage. Boiled bacon, boiled cabbage and boiled potatoes might not sound all that appetising but it remains a firm family favourite.
- Smoked salmon. Smoked salmon is another must-try – the oak-smoked salmon from the Burren Smokehouse, the beechwood-smoked salmon from the Connemara Smokehouse, and the unusual turf-smoked salmon from The Haven Smokehouse are all worth looking out for.
- Black and white pudding. The Irish weren’t the only ones to discover the delights of black pudding (pork meat, fat and blood mixed with barley, suet and oatmeal in an intensely flavoured sausage).
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