Ireland

As per the rules of randomness every time Ireland,  Canada or Mexico comes up we must cook a meal from these countries.  So even though Ireland was recently done we were once again cooking Irish cuisine.   I wanted to attempt what I was told was a difficult pastry to get right and call it luck of the Irish but it turned out perfect.


The Menu

Pork Shoulder Irish Stew 

A good stew is not always as easy as it sounds.  Most people put a bunch of ingredients in a pot and just cook it.  How hard is that ?   However a good stew is done in steps,  brown the meat, caramelize the onions but only half and add the other ingredients in stages.  You see add a carrot too soon and it becomes mush,  brussel sprouts are cooked ahead and added back in at the last moment.   Heat control is also quite important as if your stew boils it will emulsify the fat with the broth making for a greasy stew.   There is nothing like a good stew when its cooked properly and served over mashed potatoes.   Heart warming and comforting on a chily winter day.

Mashed Potatoes

Mashed potatoes is one of those great all time comfort foods.   I choose to add some roasted garlic and thyme to these potatoes.   I did not have russet potatoes on hand which makes a great mash so I had to adjust with using a bit more butter than I normally would.  No one was complaining though.

Scones

I was told that to get these right was difficult.  However we tried and were very impressed with the results.  I did not have currents on hand so used dried cherries.  Served warm with butter these were heavenly.  The real trick I find with these type of pastries is not to over mix the dough.   Also frozen butter and very cold utensils all make a difference.  These turned out heavenly and all in all we were very happy.