The original  Irish Coffee Recipe.

Irish coffee is probably one of the most famous of all Irish recipes.

Irish Coffee Recipes arose in 1942, when the chef of the restaurant at Foynes Airport in County Limerick, Chef Joe Sheridan, served up the first Irish Coffee to some passengers.

Foynes at that time was a very active flying boat airport between Europe and North America.

On one exceptional night a flight that had departed for New York via Newfoundland had to return to Foynes due to bad weather.
Recognising that the passengers would be cold and miserable the chef dreamt up this recipe for the passengers and of course called it Irish Coffee.

This whiskey based coffee went on to become world famous.

As a matter of fact there is now an Irish Coffee Festival in the birthplace of this famous drink, Foynes, County Limerick.

It is important to emphasise here that this Irish Coffee Recipe is nothing like a Baileys Irish Cream Coffee or an Irish Mist Coffee.
This is the first Irish Coffee.

Now for the best part, the Irish coffee recipe

In a pre-warmed, stemmed glass, place two teaspoons of brown sugarand 2 full lids full of Powers Gold Label Irish Whiskey.

Fill the glass to within 1cm or .5 of an inch with really hot strong Bewleys black coffee. Stir well to dissolve all the sugar then add lightly whipped irish cream so that it floats gently at the top of the glass.

DO NOT STIR AGAIN, but sip the coffee through the cream.

There you have it,the story of the original Irish coffee recipe,how to make Irish coffee and like most beautiful thing it’s beauty lies in it’s simplicity.
Irish Coffee Recipes are a little hard to define as strictly speaking Irish Coffee is a drink and using coffee, whiskey and cream does not necessarily make it Irish coffee. Just a thought, nonetheless try these out. Why not check out more authentic,traditional Irish recipes.

Irish Recipes - Irish Stew Recipe

Ingredients for Irish Stew

2 lbs.breast of mutton or 1 and a half lbs.gigot chops

5 medium sized onions

2 lbs. potatoes

pepper and salt

3 quarters pint of cold milk

1 teaspoonful chopped parsley

1. Cut the meat into neat pieces,removing the skin and superfluous fat. All fat is not removed because the potatoes will absorb a certain amount.

2.Peel the onions and chop one. Wash and peel the potatoes thinly. If small,leave whole,if large,cut in two. Slice one thinly.

3.Put the meat in the bottom of the stewpan, then put in the sliced potato and chopped onion well seasoned with pepper and salt. Add the water,bring to the boil. Skim. simmer for 1 hour.

4. Arrange the potatoes and onions on top, cover and simmer for a further hour.

5.When the stew is cooked, serve on a hot dish with the potatoes and onions around and the meat in the centre. Pour a little sauce over and serve the remainder in a hot sauce boat.Garnish with parsley.

Stewing is long slow cooking in a closed vessel using only a small amount of liquid. A stew is generally a mixture of meat and vegetables. it depends for it’s success on -

1. The rate at which it is cooked

2.Careful seasoning

3.Blending of flavours

Regarding 1 it must be remembered that ” a stew boiled is a stew spoiled”. The maintenance of low steady temperature 180 degrees is essential to the success of a stew.If stew boils for any length of time, the protein and gelatine of the meat harden, thus rendering the meat “tough” instead of tender.

Methods of Stewing

There are two ways of cooking stew

1. Over a gentle heat

2. In the oven.

In both cases the lid must fit the vessel closely to prevent waste through evaporation.

Preparation of Meat for Stewing

Meat is wiped with a damp cloth.

Surplus fat is removed and the meat is divided into neat pieces about 2 ins. x 2 ins..

It should not be more than half ins. thick.

Sometimes the meat can be lightly fried before it is stewed - this prevents escape of some of the juices. (This process is used especially when meat of superior quality is being used in stew.)

Preparatory frying also helps to brown the gravy.

The liquid to which meat is added may be either thin, or of the consistency of a stewing sauce. It is advisable to use a thin liquid for meat that is tough, as it penetrates and softens the fibres better.
Find more Irish Recipes.

Irish Recipes,
Irish soda bread recipes are amongst the most traditional of Irish recipes however there are hundreds of variations on the theme.The original traditional Irish Soda Bread Recipe came from Ulster and were a mainstay of the traditional Ulster breakfast. I dont’t know how this first Irish soda bread recipe will match up but with what some people consider as a soda bread recipe but as it’s from one of the great names in Irish cooking,Monica Sheridan, it’s certainly authentic and traditional.

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