Image by Andrew Ridley

IRELAND

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1 tbsp oil

t tbsp butter

1 large onion, sliced thin

1/2 tsp salt

2 cloves garlic, minced

1/4 tsp dried thyme

2 cups beef broth

1 tbsp cornstartch

2 tsp balsamic vinegar

1/4 tsp black pepper

2 lbs yukon gold potatoes

1 tsp salt, plus more to taste

4 tbsp butter

3/4 to 1 cup whole milk

8 banger sausages

1 tbsp oil

1/2 cup beef broth

MASH

Add your potatoes to a large pot filled with enough water to cover them by at least 1 inch. Add salt to the water and then bring to a boil. Cook until the potatoes are tender enough that they can be pierced with a fork. This should take about 15 minutes, after that, drain well.

Mash the drained potatoes using a potato masher. Stir in the butter and cream. Season with additional salt and pepper to taste.

BANGERS

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and beef broth. Cover with a lid set slightly askew so that some of the steam can escape. 

If the sausages are raw- cook for about 15-20 minutes until the sausages are cooked through, internal temperature 145˚

Remove the lid occasionally to turn the sausages so they can brown on all sides. Transfer them to a plate and keep warm.

GRAVY

In the same skillet over medium heat, heat the oil and butter. Add in the sliced onion and then sprinkle with sugar and 1/4 teaspoon of salt.

 

Cook, stirring frequently until the onions are softened and start to caramelize and brown. This should take about 15-20 minutes. If it seems to be going faster, then you need to decrease the temperature of the stovetop.

Add in the garlic and thyme. Continue to cook and stir for another minute. In a bowl or liquid measuring cup, whisk the beef broth and cornstarch together, then add it to the pan with the onions, along with the balsamic vinegar, scraping up any browned bits from the bottom of the pan.

Let the onion gravy come to a simmer. Reduce heat to medium-low and simmer for 3-5 minutes, stirring frequently, until the gravy has thickened. Taste and season with additional salt and pepper, as needed. Return the sausages to the pan with the gravy to make sure they are hot.

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10 cups cubed French bread

(cut into 1/2 inch cubes)

1/2 cup raisins or chocolate chips

3/4 cup Irish Whiskey Caramel Sauce

3/4 cup heavy cream

1 cup sugar

3/4 tablespoon vanilla extract

1 (12 ounce) can evaporated milk

2 eggs, lightly beaten

cinnamon sugar to taste

BREAD PUDDING

Preheat oven to 350°F.

Spray with casserole dish or ramekins with nonstick spray.

Combine milk, sugar, vanilla extract, evaporated milk, eggs, and 2/3 cup whiskey caramel sauce in a large bowl. Stir well with a whisk.

Add bread cubes, using a spatula to push down and make sure each piece of bread is coated. Let soak for a few minutes.

Pour mixture into baking dish, add raisons or chocolate chips, and bake for 35 minutes or until set.

whiskey caramel sauce

1 1/2 cups sugar

2/3 cup water

1/4 cup butter, cubed

2 ounces cream cheese, cubed

1/4 cup Irish Whiskey

1/4 cup milk

WHISKEY CARAMEL SAUCE

Combine sugar and water in a small saucepan over medium-high heat. Stir until the sugar completely dissolves. 

Stop stirring and allow to simmer until mixture is golden (about 17 minutes). Do not stir. Remove from heat.

Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. Mixture will be very hot and can bubble up during this time.

Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside. 

INGREDIENTS

BANGERS & MASH

cook time - 1 hour

BREAD PUDDING

cook time - 1 hour

INGREDIENTS

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