Hot Bloody Mary Soup

Hot bloody Mary soup
1kg ripe tomatoes - cut into halves
2 red chillies - halved and seeded
10g/2tsp castor sugar
2 tablespoon olive oil
750ml of vegetable stock
1 tablespoon tomato puree
2 teaspoons horseradish sauce
2 tablespoons dry sherry
2 tablespoons vodka
4 small celery stalks with leaves
Salt and black pepper to taste
4 thin lemon slices - as a garnish

Pre-heat oven to 200C/400F/Gas Mark 4.
Place the tomatoes cut-side up in a large roasting tin with chillies and sprinkle with sugar and salt and pepper. Drizzle with oil and roast for 30 minutes until soft and lightly browned.

Puree the roasted tomatoes in a blender with a little stock until smooth. Transfer to the pan. Stir in the remaining stock and the tomato puree and heat gently without boiling. Stir in the horseradish, sherry and vodka.


Serve the soup in bowls garnished with celery stalk, lemon slice and fresh ground black pepper.

Potato and Leek Soup

2 pounds boiling potatos -peeled and sliced
1 pound leeks - washed and sliced
1 onion - chopped
1 celery stalk - sliced
5 cups chicken stock or broth
2 1/2 cups of milk
4 tablespoons butter
1 bay leaf
2 tablespoons chopped fresh parsley
Salt and pepper
1/2 cup of soured creamed
1/4 cup chopped fresh chives

Melt the butter over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 to 7 minutes, stirring freguently. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.

Reduce heat to low, cover, and cook until the vegetables are tender- around 25 to 30 minutes. Throw out the bay leaf, and let the soup cool for 10 - 15 minutes.


Add to a blender and liquidise. Pour into a saucepan and warm over medium heat. Stir in the remaining 2 cups of milk.

Serve the soup in bowls and swirl in 1 tablespoon soured cream into each serving. Sprinkle with the chives.

Traditional Vegetable Soup

3 Tablespoons Irish butter
1 onion
2 large carrots - diced
3 stalks celery with leaves - diced
1 can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Melt the butter in a large pot over a medium heat.
Add the onion, carrot and celery to the butter and cook until onion is translucent.


Stir in tomatoes with juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to the boil, then reduce heat and simmer for 30 minutes, until vegetables are tender. Serve piping hot with crusty bread.

Potato Soup

1kg potatoes
3 onions
6 cups of half milk and water
Chives or parsley
Bacon Rashers (streaky)
Salt and pepper
1 cup light cream

Chop the potatoes and onions into chunks and add to a large pot with the milk. Cover and simmer gently until the vegetables soften to a smooth pulpy texture. Liquidise the mixture and then add cream.

Fry the bacon until crispy.
Reheat the soup and serve garnishing with parsley or chives and crispy bacon.

Steak and Guiness Pie

1 kg of steak
1 tablespoon flour
1 teaspoon brown sugar
1 tablespoon raisins
5 onions
300ml Guinness
8 slices bacon
3 oz lard
Short pastry

Cut steak into bite sized cubes and coat each piece in flour.
In a pan gently melt the lard and add the steak and bacon cooking until it starts to brown. Peel and chop the onion and add to the pan stirring occasionally until it becomes transparent.


Place the mixture into a casserole dish, adding the raisins and brown sugar. Pour in the Guinness. Cover tightly and cook in a very moderate oven (325-350F) for 2 1/2 hours stirring occasionally. Add more Guinness or water if the rich brown gravy gets too thick.

Line a deep pie dish with half the pie crust, prick the pastry and bake it blind for 15 minutes. Add casserole filling and cover with a layer of pie crust baking for another 10 minutes or until the pastry is brown.

Irish Stew

Best end neck chops no fat, bone or gristle (Mutton)
Potatoes
Onions
Parsley & thyme mixes
Salt & Pepper

Cut meat into medium sized pieces. Peel and slice potatoes and onions. Add the ingredients in a casserole dish in layers: a layer of potatoes in pan with a sprinkling of herbs, salt and pepper; a layer of meat; a layer of onions and continue until the ingredients are all in the pot. Add water until the contents are covered. Cover with lid and simmer until the meat is tender.

Serve with roasted potatoes and fresh greens.