Firehouse Recipes of the Week: Corned Beef and Cabbage and Irish Blackberry Sorbet
Mar 17, 2010 at 12:00 AM 0 Comments | Add a Comment
Corned Beef and Cabbage
Corned beef is brisket, topside or silverside which has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint of corned beef overnight to remove excess salt.
Ingredients:
- 5 lb/ 2 kg joint of corned beef
- 1 large cabbage
- Bay leaf
- 2 large onions
- Cold water to cover
- 2 large carrots
- Ground black pepper
- 4 potatoes
Preparation:
- Quarter the cabbage and put aside.
- Peel and slice the other vegetables.
- Cover the meat with the water and bring to the boil.
- Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes.
- Add the cabbage and cook for a further 30 minutes.
- Serve the meat surrounded by the vegetables with additional mashed potatoes.
Serves four to six people.
Irish Blackberry Sorbet
Blackberries, or brambles, are the fruits of a plant called Rubus fruticosa which is a perennial plant that thrives in Ireland. There are several traditional Irish recipes that use blackberries. Here is a unique blackberry recipe which is a must try for dessert lovers.
Ingredients:
- Fresh blackberries –2 cups
- Powdered sugar –1/2 cup
- Water –1/2 cup
- Egg whites –2
Preparation:
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Wash the blackberries and remove stalks from the fruit.
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Using a blender, make a puree of the blackberries and strain it through a sieve.
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Now add the sugar in water and boil it for five minutes to make a thick syrup.
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Now, add the blackberries to the sugar syrup and boil for another minute.
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Allow this mixture to cool and then blend it into beaten egg whites.
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Freeze it adequately until it forms a sorbet.
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Serve chilled with fresh blackberries.
March 17, 2010