Summer Recipes from the Irish Kitchen
Enjoy the following summer recipes from A Return to Ireland: A Culinary Journey from America to Ireland by renowned Irish chef Judith McLoughlin.
Featuring over 100 recipes and gorgeous photos of Irish landscapes, A Return to Ireland will bring you on a culinary journey from the Irish-American immigrant recipes to the flavors of modern Ireland.
"With A Return to Ireland, Irish cookery has come of age—from nature to plate, with amazing stories of passion & love from the homeland."—Chef Noel McMeel, Executive Chef of 5-star Lough Erne Hotel and author of Irish Pantry
About the Author:
Judith McLoughlin is an Irish chef and owner of a gourmet food business in Georgia called The Shamrock and Peach. Specializing in Irish cuisine, Judith has created her own unique food fusion by blending the techniques of her homeland with the newfound flavors of the South. Growing up in County Armagh in Northern Ireland and setting down roots in the South, over the past decade Judith has become one of the most recognized Irish faces and brands in Atlanta, throughout the American South and abroad. She regularly contributes to food columns in national newspapers and magazines on both sides of the Atlantic and leads numerous discovery tours from the U.S. to Ireland each year. Before A Return to Ireland, she published a cookbook entitled The Shamrock and Peach.
Kilkeel Crab and Apple in Cucumber Cups
Cucumber Cups Ingredients
1 cucumber (scraped and cut in to 8)
4 ounces fresh cooked crab meat (white meat from claws and legs)
1 ounce Granny Smith apple (grated)
2 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons crème fraiche
2 tablespoon mayonnaise
1 tablespoon shallots (finely chopped)
1 tablespoon flat leafed parsley (chopped) plus 8 springs for garnish
Dash of Tabasco sauce
Fine sea salt and freshly ground black pepper
8 small red chili (very finely chopped)
1. To prepare the cucumbers, scrape most of the green skin with a vegetable peeler leaving some for color and texture. Using a sharp knife cut the cucumber in 1-inch length pieces. Use a small melon ball scoop to cut out center of each to create a cup.
2. If using fresh crab meat, pick the crab and remove any shells.
3. Finely dice the shallot and flat leaf parsley.
4. Grate the apple finely and squeeze the lime juice over the top of it.
5. Combine the apple mixture, lime zest, crab meat, shallots, Tabasco sauce and chopped parsley.
6. Finally, add the crème fraiche and mayonnaise and taste to adjust the seasoning with fine sea salt and pepper. Adjust the consistency by adding some more crème fraiche and mayonnaise.
7. To serve, fill each cup with the crab and apple salad. Garnish with a flat parsley leaf and sprinkle a little of the finely diced red chili.
Southern Summer Solstice Salad
1 pound of peaches (peeled and sliced in wedges)
1 pound heirloom tomatoes (cut into 1-inch chunks)
1 cucumber (skin removed, halved lengthwise and sliced)
1 pound watermelon (skin remove and sliced in cubes)
12 basil leaves (torn)
4 ounces feta cheese (crumbled)
2 tablespoons lemon juice with zest of one lemon
1 tablespoon white wine vinegar
1/3 cup of shallots (minced)
5 tablespoons olive oil
Kosher salt and freshly ground black pepper.
12 mint leaves (chopped)
1. In a bowl, whisk together the shallots, lemon juice and zest and the white wine vinegar. Whisk in the olive oil in a slow and steady stream. Stir in the mint and season with salt and pepper, and set aside.
2. Prepare the cucumbers and toss them in with half of the lemon and mint vinegar dressing.
3. Slice the peaches, tomatoes and watermelon and toss them in the remaining lemon vinegar dressing.
4. To assemble the salad, combine the peaches, tomatoes, and the cucumber on a large platter. Sprinkle over the feta cheese, and then the basil.
Zesty Lemon Posset
2 cups (1 pint) heavy cream
2 lemons (5 tablespoon plus zest)
2/3 cup fine granulated sugar
8 blackberries/raspberries (for garnish)
Edible flower petals (optional)
1. Finely grate the zest of lemons and then juice.
2. In a small saucepan heat the cream, sugar and lemon zest to a gentle boil stirring for 8–12 minutes until the sugar has dissolved and the cream has reduced slightly.
3. Remove the saucepan from the heat and whisk in the lemon juice.
4. Allow the posset to cool slightly for at least 20 minutes or so, before pouring into con-tainers (4 martini glasses or 8 shot glasses). It is advised to strain the posset mixture to remove any zest or skin that has formed.
5. Refrigerate for at least 2 hours until they have set.
6. Before serving, garnish with a fresh berry and optional edible flower petals.
Written by Judith McLoughlin
978-1-57826-935-8, $30.00 hardcover
978-1-57826-936-5, $12.99 eBook
Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.