Irish Roast Pork with Jerky and Potato Stuffing – Serves 6
Ingredients:
2 pounds pork tenderloin, split down the middle
2 tablespoons butter
6 tablespoons hard cider
Kosher salt and pepper to taste
Preparation :
Rub meat with salt, pepper and butter. Sear all sides briefly in a hot pan. Place pan with the cut side up in a foil lined baking dish and stuff with potato stuffing (like making a stuffed potato). Pour the hard cider over the top of the pork and then cover loosely with foil and bake for approximately 3/4 of an hour at 350 degrees or pork reaches an internal temperature of 160 degrees
Stuffing
Ingredients :
4 1/2 cups mashed cooked unpeeled red bliss potatoes
1/4 cup butter softened
1/2 cup fine chopped House of Jerky black pepper jerky, (may need to be softened in some hot water first before chopping. If you do soften the jerky, add the water from this into the potatoes while they are cooking.
1 large onion, diced and sauteed
2 Macintosh apples, large diced
1 tsp fresh chopped sage
1 tsp fresh chopped thyme
Kosher salt and pepper to taste
–Mash potatoes while warm and mix in all other ingrediants.
Irish Lamb Stew - Serves 8
Ingredients :
1 cup AP flour
Kosher salt and pepper to taste
3 pounds boneless lamb (lamb leg is the best for this, but shoulder can be used), trimmed and cut into medium sized cubes
3 tablespoons canola oil
1 large Spanish onion, chopped
2 tea fresh chopped thyme
2 cups Guinness
1/4 cup House of Jerky Venison Black Pepper Jerky, cut into strips
1 lb potatoes, peeled and large diced
1 lb carrots, peeled and large diced
3 tablespoons chopped fresh parsley
Preparation :
In a large bowl, season flour with salt and pepper.
Dredge lamb in flour mixture, shaking off excess.
In a cast iron pan, heat oil over medium heat.
Brown the lamb on all sides, Transfer to a plate.
Pour 1/4 cup water into pan and stir,
Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes.
In a 2 qt sauce pan, add the lamb, the beer, the onion and pan drippings and 1 1/2 cups water.
Cover; simmer on very low until lamb is tender, 1 to 1 1/2 hours.
Add potatoes, carrots, jerky and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
Irish Whiskey and Jerky Soda Bread
Ingredients :
4 cups AP Flour
1 tea. Kosher Salt
1 tea. Baking Soda
1/4 cup Butter, chilled and small cubed
1 cup currants
1/3 cup small diced House of Jerky black pepper jerky, you can soak in the whisky to soften if needed for chopping
1/2 cup buttermilk
1/2 cup Honey
1/4 cup Irish Whisky
GLAZE :
2 Tble Irish Whisky
2 Tble Heavy Cream
Preparation :
In large bowl, combine flour, salt and baking soda. Blend in butter until mixture resembles coarse crumbs. Stir in currants and jerky. In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; mix until just incorporated. Turn dough out onto lightly floured surface. Knead lightly 1 minute, do not overknDivide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 inch round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.
GLAZE : In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F oven, 35 to 40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans; let cool on wire racks and cut into wedges.
8 servings
Serve with whisky honey butter (soften 8 oz of butter, mix in 2 tea. Irish Whisky and 2 tea. Honey) re-refrigerate until re-chilled.
Boxty – Irish Potato Cakes Recipe
Ingredients :
1 cup raw, grated potatoes
1/3 cup finely sliced House of Jerky Black Pepper turkey jerky
1 cup mashed potatoes
1 cup AP flour
2 tea baking powder
2 tea salt
2 eggs, lightly beaten
1/4 cup (approx.) milk to mix
Vegetable oil for frying
Preparation :
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
Mix together flour, salt, jerky and baking powder.
Combine the flour mixture with the potatoes, mashed and grated and eggs.
Add enough milk to make a thick batter.
Heat a cast iron pan over medium heat with some oil.
Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side).
Butter each boxty and serve hot with or without sour cream
Yield: 4 servings
submitted by-
Heather Turner ~ Chief Log-roller
Forfeng Designs
http://www.forfengdesigns.com
Posted on February 28th, 2010 by houseofjerkyjanie
Filed under: Recipes | No Comments »
