The Wild Geese2024-03-29T15:08:24ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeesehttps://storage.ning.com/topology/rest/1.0/file/get/68527878?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1https://thewildgeese.irish/forum/topic/listForContributor?groupUrl=the-irish-kitchen&user=0e8a3wbufy41p&feed=yes&xn_auth=noThe Irish Cooktag:thewildgeese.irish,2017-01-27:6442157:Topic:2120232017-01-27T16:53:49.822ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p>I hope everyone is trying out the recipes that Margaret Johnson (The Irish Cook) has been posting so frequently here at The Wild Geese! The recipes are simply amazing and so delicious looking! Margaret is great at coordinating her posts to the seasons and special times of year that we all celebrate. From hearty soups and stews in winter to lighter summer fare, there is always something scrumptious to look forward to!</p>
<p>Don't forget to order one of Margaret's 8 wonderful cookbooks that…</p>
<p>I hope everyone is trying out the recipes that Margaret Johnson (The Irish Cook) has been posting so frequently here at The Wild Geese! The recipes are simply amazing and so delicious looking! Margaret is great at coordinating her posts to the seasons and special times of year that we all celebrate. From hearty soups and stews in winter to lighter summer fare, there is always something scrumptious to look forward to!</p>
<p>Don't forget to order one of Margaret's 8 wonderful cookbooks that you can find at <a href="http://irishcook.com/" target="_blank">irishcook.com</a></p>
<p>There is something for everyone so be sure to get yours so you can add to and/or enjoy your own homemade Irish style cooking anytime!</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122516937?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/122516937?profile=original" class="align-center" width="470"/></a></p> 2 new recipes from 'The Irish Cook' Margaret Johnson!tag:thewildgeese.irish,2015-11-20:6442157:Topic:1755902015-11-20T17:15:21.573ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122510855?profile=original" target="_self"><img class="align-left" src="http://storage.ning.com/topology/rest/1.0/file/get/122510855?profile=original" width="150"></img></a></p>
<p>If you haven't already, you'll want to take a look at two new posts from our resident 'Irish Cook' Margaret Johnson! She's added two new scrumptious recipes you might want to try for Thanksgiving - the first is for <a href="http://thewildgeese.irish/profiles/blogs/add-a-little-irish-to-thanksgiving-with-steamed-cranberry-pudding" target="_self">Steamed Cranberry…</a></p>
<p><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/122510855?profile=original"><img class="align-left" src="http://storage.ning.com/topology/rest/1.0/file/get/122510855?profile=original" width="150"/></a></p>
<p>If you haven't already, you'll want to take a look at two new posts from our resident 'Irish Cook' Margaret Johnson! She's added two new scrumptious recipes you might want to try for Thanksgiving - the first is for <a href="http://thewildgeese.irish/profiles/blogs/add-a-little-irish-to-thanksgiving-with-steamed-cranberry-pudding" target="_self">Steamed Cranberry Pudding</a> and the second is <a href="http://thewildgeese.irish/profiles/blogs/bread-pudding-with-winter-fruits?xg_source=activity" target="_self">Bread Pudding with Winter Fruits</a>.</p>
<p>Don't miss these delectable dessert that Margaret has shared and remember that her cookbooks make excellent gifts, Christmas or otherwise! Get your shopping for that special someone done here or ask for one or all of <a href="http://irishcook.com/" target="_blank">The Irish Cook</a> books from Santa!</p> Christmas Flavors Cookbook Challengetag:thewildgeese.irish,2014-10-22:6442157:Topic:1240232014-10-22T09:44:17.018ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p>Hello, Irish Kitchen Group. <a href="http://storage.ning.com/topology/rest/1.0/file/get/122496888?profile=original" target="_self"><img class="align-right" src="http://storage.ning.com/topology/rest/1.0/file/get/122496888?profile=RESIZE_320x320" width="300"></img></a></p>
<p>Thanks to the generous and talented <a href="http://thewildgeese.com/profile/MargaretMJohnson?xg_source=profiles_memberList" target="_self"><strong>Margaret Johnson</strong></a>, you all have an opportunity to win a free cookbook, full of Irish Christmas recipes! </p>
<p>We are looking for 6 Wild Geese members to participate. The first 6…</p>
<p>Hello, Irish Kitchen Group. <a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/122496888?profile=original"><img width="300" class="align-right" src="http://storage.ning.com/topology/rest/1.0/file/get/122496888?profile=RESIZE_320x320" width="300"/></a></p>
<p>Thanks to the generous and talented <a href="http://thewildgeese.com/profile/MargaretMJohnson?xg_source=profiles_memberList" target="_self"><strong>Margaret Johnson</strong></a>, you all have an opportunity to win a free cookbook, full of Irish Christmas recipes! </p>
<p>We are looking for 6 Wild Geese members to participate. The first 6 people to respond to this message by <a href="mailto:kelly@thewildgeese.com" target="_blank"><strong>emailing me</strong></a> <em>OR</em> by commenting below, will be our contestants. Each contestant will receive two recipes. Choose one to try, then post a description of the dish and a photo on The Wild Geese Blog page. Margaret will select one of the six to receive a <span style="text-decoration: underline;"><em>FREE</em></span> copy of her beautiful book, <strong>"Christmas Flavors of Ireland."</strong> The other five contestants will receive a voucher for a discounted copy of the book, so everyone benefits.</p>
<p>Contact me today to get started!</p>
<p>Here is the Amazon listing for "Christmas Flavors of Ireland": <br/> <a href="http://www.amazon.com/Christmas-Flavors-Ireland-Celebrating-Festive/dp/1620202077">http://www.amazon.com/Christmas-Flavors-Ireland-Celebrating-Festive/dp/1620202077</a></p>
<p><em>Kelly O.</em><br/> <em>The Wild Geese</em></p>
<p></p> Two Irish recipestag:thewildgeese.irish,2014-07-31:6442157:Topic:1091632014-07-31T15:32:27.527ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p><b>These two recipes are giveaways. Try it if you like. But if you neither like it nor try it, I won’t be offended.</b></p>
<p align="center">Irish Soda Bread</p>
<p>Dry Ingredients</p>
<p> 4 cups of sifted flour</p>
<p> 4 teaspoons of baking powder</p>
<p> 3 tablespoons of sugar</p>
<p> 1/4 teaspoon of salt</p>
<p> 3 teaspoons of caraway seeds (optional)</p>
<p> Wet Ingredients</p>
<p> 1 cups of milk (preferably…</p>
<p><b>These two recipes are giveaways. Try it if you like. But if you neither like it nor try it, I won’t be offended.</b></p>
<p align="center">Irish Soda Bread</p>
<p>Dry Ingredients</p>
<p> 4 cups of sifted flour</p>
<p> 4 teaspoons of baking powder</p>
<p> 3 tablespoons of sugar</p>
<p> 1/4 teaspoon of salt</p>
<p> 3 teaspoons of caraway seeds (optional)</p>
<p> Wet Ingredients</p>
<p> 1 cups of milk (preferably buttermilk or sour milk)</p>
<p> 1/8 pound of melted margarine (or butter)</p>
<p> 2 eggs, beaten</p>
<p> To Prepare</p>
<p> Preheat oven to 375 degrees (Faherheit).</p>
<p> Mix the dry and wet ingredients and add a cup or raisins or currants.</p>
<p> Place in a well‑greased skillet and bake for 30 to 45 minutes, or until golden. (A round baking dish can be used if a skillet is not available.)</p>
<p>To Serve</p>
<p> After removing from the oven, let the loaf cool for anywhere from an hour to overnight. (If you attempt to cut the hot loaf too soon after removal from the oven, the slices may be "crumbly." Better to be patient.)</p>
<p> Cut in inch parallel slices and butter.</p>
<p>Yield: One decent sized loaf. To prepare multiple loaves just apply your multiplication skills to the above. But for beginners, don't try producing more than two loaves simultaneously.</p>
<p>A Variation ‑‑‑ A Kerry Apple Cake. Follow the basic Irish Soda Bread recipe, but substitute one medium‑sized grated apple for the raisins. However, a word of caution. I have sometimes had a "runny" cooked batter when the apple is too juicy.</p>
<p>Enjoy</p>
<p align="center">Oatmeal (or Porridge)</p>
<p>Ingredients</p>
<p> 1 cup of Steel‑cut oats</p>
<p> 4 cups of water, or if you prefer (as I do), you can substitute fruit juice like orange, pineapple, prune, or apple for some or all of the water. I prefer cranberry flavored apple cider.</p>
<p> 1/4 (+ or ‑) teaspoon of salt (optional)</p>
<p> To Prepare</p>
<p> Bring water (or liquid) to a rolling boil.</p>
<p> Add salt (optional)</p>
<p> Slowly stir in steel‑cut oats.</p>
<p> Simmer covered for about 15 to 20 minutes, stirring occasionally. Or just turn the heat off, and let the mix sit overnight, and serve the next morning after reheating (microwave or on stove top). Or you can place individual servings in a zip‑lock freezer bags and freeze. When you're ready for an individual serving thaw and reheat (microwave or on stove top).</p>
<p> To Serve</p>
<p> Add milk or cream.</p>
<p> Add fruit (optional). Raisins, currants, apples (grated or dried) are staples. But diced prunes, figs, pineapple, dates, etc. are also fine.</p>
<p> Sweeten to your taste.</p>
<p>Yield: about 3 to 4 Servings. To prepare for more just apply your multiplication skills to the above.</p>
<p> Other</p>
<p>This is my favorite breakfast. I sometimes cook a large quantity, and freeze the excess in individual serving sizes, using ziplock freezer bags. When I'm ready to eat, I either allow the needed portion to thaw out over night or I thaw it in the microwave. Then I cook the portion in the microwave for a minute or two.</p>
<p></p>
<p>Enjoy.</p> Countdown to Christmas with Sticky Toffee Puddingtag:thewildgeese.irish,2014-07-26:6442157:Topic:1077022014-07-26T19:43:34.482ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/122496918?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/122496918?profile=RESIZE_1024x1024" width="750"></img></a> B</span>oth the English and the Irish</strong> love this sweet, which is actually more like a cake than a pudding. The beauty of it is that it can be made in any number of shapes to suit your serving needs: in a springform pan and cut into slices; in a muffin pan or ramekins and served as…</p>
<p><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;"><a href="http://storage.ning.com/topology/rest/1.0/file/get/122496918?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/122496918?profile=RESIZE_1024x1024" width="750" class="align-full"/></a>B</span>oth the English and the Irish</strong> love this sweet, which is actually more like a cake than a pudding. The beauty of it is that it can be made in any number of shapes to suit your serving needs: in a springform pan and cut into slices; in a muffin pan or ramekins and served as individual cakes; or in a rectangular pan and cut into squares. Regardless of the shape, the flavor of the pudding and the richness of the sauce is what make this “pudding” special. While not a traditional Christmas dessert, it’s often served during the holidays as children and adults alike enjoy it equally.</p>
<p></p>
<p><b><span class="font-size-3">Sticky Toffee Pudding</span><br/></b><em>Serves 10-12</em></p>
<p>1 1/2 cups/ 350 ml water</p>
<p>1 1/4 cups/ 225 g chopped dates</p>
<p>2 tsp. baking soda</p>
<p>2 1/2 cups/350 g all-purpose flour</p>
<p>2 tsp. baking powder</p>
<p>16 tbsp. butter at room temperature</p>
<p>2/3 cup/175 g granulated sugar</p>
<p>4 large eggs, beaten</p>
<p>2 tsp. vanilla extract</p>
<p> </p>
<p><b>Toffee Sauce</b></p>
<p>2 cups/500 ml heavy cream</p>
<p>1 cup/225 g (packed) dark brown sugar</p>
<p>4 tbsp. butter</p>
<p> </p>
<p>Whipped cream or fresh strawberries for serving</p>
<p> </p>
<p>1. Preheat the oven to 350°F. Grease a 10-inch springform pan or the wells of a standard muffin pan and dust with flour; tap out excess.</p>
<p>2. In a medium saucepan, combine the water, dates, and baking soda. Bring to a boil, and then remove from the heat and set aside to cool completely.</p>
<p>3. Combine the flour and baking powder in a medium bowl. Set aside.</p>
<p>4. Beat the butter and sugar with an electric mixer on medium speed for 3-4 minutes, or until light and fluffy. Beat in the eggs, one at a time, and then alternately fold in the flour, dates, and vanilla.</p>
<p>5. Transfer to the prepared pan(s) and bake the large cake for 45 minutes, and the muffins for 20 minutes, or until a skewer inserted into the center comes out clean.</p>
<p>6. To make the sauce, combine the cream, brown sugar, and butter in a medium saucepan. Bring to a boil, and then reduce heat to low and simmer for 5-7 minutes, stirring once or twice, or until the sauce thickens.</p>
<p>7. Remove the cake(s) from the oven and let cool on a wire rack for about 10 minutes. Spoon some of the sauce over the top of the large cake and then release the sides of the pan. Remove the muffins from the pan and invert onto the rack.</p>
<p>8. To serve, cut the large cake into slices and serve with additional sauce cake. Put 1 small cake in the center of each of 12 dessert plates and spoon the sauce over the top. Garnish with some whipped cream or fresh strawberries. (Pudding and sauce can be made a day ahead; reheat the sauce on stovetop or microwave for a few minutes.)</p>
<p> </p> Christmas in Summer!tag:thewildgeese.irish,2014-07-21:6442157:Topic:1065442014-07-21T19:34:48.458ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122492615?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/122492615?profile=original" width="505"></img></a> Hi group!</p>
<p>I want to kick off a 'Christmas in Summer' theme here with a soon to be announced Live Community Chat that will be upcoming! Watch for news of this in our Wild Geese Newsletters, on our site here and even within this Irish Kitchen Group!</p>
<p>Many people these days celebrate 'Christmas in July' and it is becoming a more popular trend every year! Did you know…</p>
<p><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/122492615?profile=original"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/122492615?profile=original" width="505"/></a>Hi group!</p>
<p>I want to kick off a 'Christmas in Summer' theme here with a soon to be announced Live Community Chat that will be upcoming! Watch for news of this in our Wild Geese Newsletters, on our site here and even within this Irish Kitchen Group!</p>
<p>Many people these days celebrate 'Christmas in July' and it is becoming a more popular trend every year! Did you know that the origin of this theme is attributed to a group of Irish tourists who went for a vacation in Sydney's Blue Mountains in the summer months of July in 1980, and that finding snow there they convinced the owner of a local hotel there in the Blue Mountains in New South Wales to hold a party called "Yulefest". The idea went over so well that from then on, a Christmas Party was held each year in July!</p>
<p>There are so many unique ideas that can added to this theme to incorporate the winter holiday into a summertime party including recipes, activities, decorations, the list goes on! We'd like you to add your idea's and contribute any special experiences you may have had including photos if you have them. Let us know if you celebrate Christmas in July or any other time in the summer and any unique recipes or items you've come up with!</p>
<p>To kick off this Christmas in July theme, I am including a couple of links to some interesting sites!</p>
<p>- <a href="http://tistheseasons.blogspot.ca/2013/07/christmas-in-july-party.html" target="_blank">Tis The Season</a></p>
<p>- <a href="http://blog.hwtm.com/2010/08/real-parties-christmas-in-july/" target="_blank">Real Parties: Christmas in July!</a></p>
<p></p> Seeking Individuals of Scots-Irish Descent for Cooking Road Showtag:thewildgeese.irish,2014-04-15:6442157:Topic:886082014-04-15T22:46:59.983ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p><a href="http://www.u.tv/images/bigfoodtrip/paul_nick.png" target="_blank"><img class="align-left" src="http://www.u.tv/images/bigfoodtrip/paul_nick.png?width=250" style="padding: 2px;" width="250"></img></a> The series is called <a href="http://shows.stv.tv/topics/paul-and-nicks-big-food-trip/" target="_blank">Paul & Nick’s Big USA Food Trip</a>. The series stars celebrity chefs Ulster native Paul Rankin and Scot Nick Nairn.</p>
<p>Previous episodes were filmed around Scotland and Northern Ireland but the show is broadening its location to America, specifically the east coast from Maine to Washington. It…</p>
<p><a href="http://www.u.tv/images/bigfoodtrip/paul_nick.png" target="_blank"><img src="http://www.u.tv/images/bigfoodtrip/paul_nick.png?width=250" width="250" class="align-left" style="padding: 2px;"/></a>The series is called <a href="http://shows.stv.tv/topics/paul-and-nicks-big-food-trip/" target="_blank">Paul & Nick’s Big USA Food Trip</a>. The series stars celebrity chefs Ulster native Paul Rankin and Scot Nick Nairn.</p>
<p>Previous episodes were filmed around Scotland and Northern Ireland but the show is broadening its location to America, specifically the east coast from Maine to Washington. It will follow the two chefs as they travel along the east coast of America meeting and cooking for people of Scotch-Irish descendancy.</p>
<p>Rankin, from <span>Ballywalter, County Down, and Nairn </span>will set out to discover how the settlers brought food traditions that have become mainstays of American food culture. They will also cook for family of Scots-Irish descent, using locally sourced produce and creating modern dishes that celebrate the Scotch-Irish heritage.</p>
<p>The producers are looking for people who may be interested in taking part in the series, specifically, American families, groups or organisations who are passionate and knowledgeable about their ancestry and connections with Ulster and Scotland. The company aims to be filming in the USA in May/June 2014.</p>
<p>Please contact Michael Conlon, from Invest NI (and a founding member of The Wild Geese), via <a href="http://mailto:michael.conlon@investni.com" target="_blank">michael.conlon@investni.com</a>, or via <strong>The Wild Geese</strong>, at <a href="http://thenewwildgeese.com/profile/MichaelConlon" target="_self">http://thenewwildgeese.com/profile/MichaelConlon</a>.</p> Brown Irish Soda Bread & Smoked Salmontag:thewildgeese.irish,2014-03-05:6442157:Topic:812602014-03-05T16:47:29.558ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p>Our team at the Irish store have taken to the kitchen all week in a series of Irish cooking videos. Here's an all time Irish favourite; Brown soda bread & smoked salmon. We hope you like it!</p>
<p><iframe width="560" height="315" src="//www.youtube.com/embed/0ipdL15HxAQ?wmode=opaque" frameborder="0"></iframe>
</p>
<p>Our team at the Irish store have taken to the kitchen all week in a series of Irish cooking videos. Here's an all time Irish favourite; Brown soda bread & smoked salmon. We hope you like it!</p>
<p><iframe width="560" height="315" src="//www.youtube.com/embed/0ipdL15HxAQ?wmode=opaque" frameborder="0"></iframe>
</p> Eliminate 'Authentic'tag:thewildgeese.irish,2014-03-04:6442157:Topic:814042014-03-04T18:54:44.492ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p>I'm not a fan of the term "authentic" when it comes to describing cooking. What is "authentic Irish cooking."? Is it cooking? Is it done in Ireland by Irish citizens? Those are the only reasonable criteria. Thus, vindaloo is "authentic Irish food" so long as it's cooked in Ireland by Irish citizens. Anything else gets tangled up in all kinds of very nasty issues of history, politics, culture, and even race. In part, this is because we look upon "authentic" as a measure of "proper".…</p>
<p>I'm not a fan of the term "authentic" when it comes to describing cooking. What is "authentic Irish cooking."? Is it cooking? Is it done in Ireland by Irish citizens? Those are the only reasonable criteria. Thus, vindaloo is "authentic Irish food" so long as it's cooked in Ireland by Irish citizens. Anything else gets tangled up in all kinds of very nasty issues of history, politics, culture, and even race. In part, this is because we look upon "authentic" as a measure of "proper". "Authentic Irish food" is a code word for "proper Irish food", and if you cook anything different, you're not "properly Irish". This is true for any cuisine.</p>
<p>Likewise, who gets to define "authentic"? Do the Irish get to define "authentic", and who gets to define who is "Irish"? Is a man born and raised in Ireland, of parents immigrated from Bangledesh, not really "Irish"? If not, does that mean he can just be kicked out or otherwise excluded as not being "really" part of Ireland? These are issues that don't need to pollute something as wonderful as food.</p>
<p>Thus, I would propose we use terms like "traditional", "innovative", "recent", or specific identifiers like "around Offaly in the 1930s". I admit that one could argue over what constitutes "traditional". In much of the USA, "Irish" is confined to a strange little cartoon of the middle of the 1800s, with random Kennedys sprinkled on top.</p>
<p>Anyway, just throwing things in. Of course, it would be quite interesting to trace evolution of various common dishes of Ireland over the years from various sources.</p>
<p>Anyway, what constitutes a "traditional" food? When it comes to Ireland, I can't say, but to give an idea of how kooky even "traditional" can be, here is a list of some "traditional Indiana foods", taken from my own experience:</p>
<p>Chili with macaroni, flat beef roasts (usually chuck), meatloaf, "porcupine balls" (meatballs with rice in them), eggs and bacon, grilled cheese, hamburgers on bread (not buns), hot dogs split longitudinally and served in bread (not buns), chicken a-la king, spaghetti with marinara plus ground beef, beef stroganoff over noodles.</p>
<p>I know they're all traditional Indiana cooking because my grandma served them as everyday food without consulting recipe books, her family had been living in Indiana for 100 years, and what could be more traditional than that?</p> Traditional Bacon & Cabbagetag:thewildgeese.irish,2014-03-03:6442157:Topic:808642014-03-03T13:23:51.190ZThe Wild Geesehttps://thewildgeese.irish/profile/TheWildGeese
<p><span><a href="http://storage.ning.com/topology/rest/1.0/file/get/122488473?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/122488473?profile=RESIZE_1024x1024" width="750"></img></a></span></p>
<p><span><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;">T</span>his is possibly the most Irish of all dinners</strong>, and definitely one to opt for instead of corned beef and cabbage (which is scarcely known within the confines of Ireland itself). This particular recipe amends the tradition ever so slightly with the…</span></p>
<p><span><a href="http://storage.ning.com/topology/rest/1.0/file/get/122488473?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/122488473?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></span></p>
<p><span><strong><span class="font-size-7" style="font-family: 'book antiqua', palatino;">T</span>his is possibly the most Irish of all dinners</strong>, and definitely one to opt for instead of corned beef and cabbage (which is scarcely known within the confines of Ireland itself). This particular recipe amends the tradition ever so slightly with the mustard sauce – but it is definitely worth the extra effort involved and much better then just scooping mustard out of a jar!</span></p>
<h2><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">Ingredients</span></h2>
<ul>
<li>1½ kg (3 lbs) loin of bacon (whole, not sliced)<a href="http://www.jameswhelanbutchers.com/proddetail.php?prod=6405"><br/></a></li>
<li>1 carrot</li>
<li>2 celery sticks</li>
<li>2 leeks</li>
<li>1 tsp. peppercorns</li>
</ul>
<p><strong>For the topping:</strong></p>
<ul>
<li>1 tablesp. Irish or wholegrain mustard</li>
<li>1 tablesp. oven-dried breadcrumbs</li>
<li>½ tablesp. brown sugar</li>
<li>Knob of butter</li>
</ul>
<p><strong>For the Mustard Sauce:</strong></p>
<ul>
<li>50g (2 oz) butter</li>
<li>25g (1 oz) flour</li>
<li>1 tablesp. mustard</li>
<li>250ml (½ pt) mixture cooking liquid and cream (½ & ½)</li>
<li>1 kg (2 lbs) cabbage, finely sliced</li>
</ul>
<h2><span style="font-family: arial, helvetica, sans-serif;" class="font-size-3">To Cook</span></h2>
<p>Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approx. 20 minutes per ½ kg (1 lb).</p>
<p>Set oven to Gas Mark 6, 200°C (400°F). Remove the joint from the saucepan. Reserve liquid.</p>
<p>Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and bread-crumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.</p>
<p><strong>To Make the Sauce</strong><br/> Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.</p>
<p><strong>To Cook the Cabbage</strong><br/> In another saucepan cook the cabbage lightly with some of the cooking liquid. Drain well and toss in butter. Season to taste.</p>
<p>Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and, of course, floury potatoes.</p>
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