The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.

Ireland Meat main course food and Drink Ideas
Traditional Irish Stew Recipe

This is a recipe for a traditional Irish stew. It is probably the oldest and certainly the most famous of Irelands Recipes. Traditionally it was made with lamb but is now regularly made with beef. I suppose it is all to do with personal taste, but for the authentic taste-LAMB.

Irish Stew

Ingredients:
2 large onions, peeled and diced
1&1/2 lbs neck of lamb (best end), cut into cutlets and trimmed (get your butcher to advise/do this)
1lb potatoes peeled & sliced
2 tablespoons parsley (fresh and chopped)
1 Teaspoon thyme (chopped and mixed in with parsley)
Seasoning (salt & pepper)
water - between 1/2 to 3/4 pint
Ale-again some recipes will add some ale. Note this is a recipe NOT an alcoholic drink. Use the Ale to TASTE.

Method:
Preheat oven to 325F. In a casserole dish, layer the lamb, onions and potatoes. Between each layer, sprinkle a little of the herbs and seasoning. Try to finish with a layer of potatoes. Pour the water into the dish and add the Ale (if it is to your taste).

In order to achieve the crispy potatoe topping, place a buttered greaseproof paper sheet on top of the casserole. Then place in oven and cook for 2- 2&1/2 hours.

This dish should serve 4 people and traditionally would be served with pickled red cabbage or carrots.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.