Irish Scrambler And Irish Bangers Recipes

IRISH BANGERS

Steps:

• Heat oil in a large cast-iron skillet over medium heat. Add bangers to skillet and cook until browned, about 2 minutes. Turn bangers and add chicken stock, garlic, peppercorns, and thyme. Cook for 5 minutes; turn bangers and continue cooking until heated through, about 5 minutes more. Serve.

IRISH SAUSAGES (BANGERS)

Steps:

• Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.)
• Add the herbs and breadcrumbs and any spices used.
• Fill skins as usual. You could probably also make into patties and pan fry.

IRISH SCRAMBLER AND IRISH BANGERS

Steps:

• In a large bowl whisk eggs, heavy cream, salt and pepper until combined.
• In a large non-stick skillet melt 2-tablespoons butter. Add Irish Bangers and cook 5 minutes or until done. Remove Bangers place on a paper towels and remove excess grease. Hold Bangers warm for service.
• In the same skillet add mushrooms, 1-teaspoon Cajun Seasoning and sauté 3-4 minutes. Remove mushrooms and hold warm for service.
• Add 1-tablespoon butter, Cajun seasoning, bell peppers, Serrano peppers, green onions and sauté 4-5 minutes. Season with salt and pepper to taste. Stir in fresh parsley.
• Add remaining butter and melt. Fold in eggs and scramble until almost done. Fold in Irish Farmhouse Cheese and finish scrambling eggs.
• Divide scrambled eggs, Irish Bangers, mushrooms on warm plates and serve.
• Garnish plates with Fresh Strawberries and Fresh Parsley sprigs.

VENISON BANGERS

Steps:

• Mix well. Grind again. This mixture will be too fine to form into patties. Force mixture into casings and tie in 4-5 inch lengths. Bake or saute.
• BANGER SEASONING.
• 5 tsp Ground white pepper.
• 2 1/2 tsp Mace.
• 2 1/4 tsp Salt.
• 2 tsp Ground ginger.
• 2 tsp Rubbed sage.
• 1/2 tsp Nutmeg.

IRISH APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed.
• To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
• To make the cake, grease a 9 inch round spring form pan.
• Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
• Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
• Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
• Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.