Four Irish-Inspired Recipes Perfect for Cosy Winter Gatherings

Apple & Whisky Tart

Gently spiced apples and whiskey-soaked fruit encased in golden pastry, served with brown butter ice cream. Rich, nostalgic and deeply comforting.

Ingredients

Apple & Whisky Filling

10 apples, peeled and cored

200g sultanas

100ml Irish whiskey

250g brown sugar

50g butter

1 tsp cinnamon

1 egg, beaten

Pastry

500g plain flour

250g butter

100g sugar

2 eggs

brown butter ice cream

225ml double cream

225ml milk

100g butter, browned

5 egg yolks

125g caster sugar

Pinch of sea salt

Method

For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. 

Add the sugar and eggs and mix until it comes together. Wrap and chill. 

To brown the butter, place it in a light-coloured pan over medium heat. Stir as it melts; it will foam and begin to turn golden. Cook for 5–6 minutes until nutty and fragrant. Set aside.

For the ice cream, heat the cream and milk until just below boiling. Whisk the yolks, sugar and salt together, then gradually pour in the hot cream, whisking continuously.

Return to a bowl over simmering water and whisk until thick enough to coat the back of a spoon. Stir in the brown butter, then churn in an ice cream machine until set.

Simmer the sultanas with the whiskey, then set aside. Cut the apples into large wedges.

Melt the butter in a heavy-based pan, add the apples, 200g of the sugar, cinnamon and a splash of whiskey. Cook until lightly caramelised, then drain off excess liquid.

Fold through the sultanas. 

Grease a tart tin. 

Roll out two-thirds of the pastry and line the tin. Chill for 20 minutes, prick with a fork, then bake blind for 10 minutes.

Brush with egg and return to the oven for 5 minutes. Fill with the apple mixture. Roll out the remaining pastry to form a lid, seal the edges, score the top and brush with egg.

Sprinkle with the remaining sugar. 

Bake at 170°C for 20–30 minutes until golden.

Lamb Hotpot

Slow-cooked lamb with thyme and onions, finished with buttery potatoes and a golden cheddar crust. Honest, hearty and made for gathering.

Ingredients

1kg lamb shoulder, diced

3 onions, sliced

2 tbsp thyme, finely chopped

75g plain flour

750ml lamb stock, warmed

750g potatoes, peeled and thinly sliced

125g butter

75g cheddar, grated

50g fresh breadcrumbs

Rapeseed oil, for frying

Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Season the lamb. Heat 75g of the butter with a little oil in a heavy pot and brown the lamb in batches for 5–10 minutes.

Set aside.

Add the onions and half the thyme to the pot and cook until soft. Stir in the flour and cook for 2 minutes to form a roux. Gradually add the stock, stirring until smooth.

Return the lamb to the pot. Arrange the potatoes on top in overlapping layers.

Melt the remaining butter and brush over the potatoes. Season and scatter with the remaining thyme. Cover and cook in the oven for 1–2 hours until the lamb is tender.

Remove the lid, sprinkle with cheddar and breadcrumbs, and return to the oven until golden.

Cheese Scones with Crab

Light, buttery cheese scones topped with sweet crab and fresh herbs, bringing land and sea into balance.

Ingredients

Cheese Scones

500g white flour, sieved

4 eggs

125g butter, cubed

175ml milk

200g cheddar, grated

1 tbsp sea salt

1 tbsp baking powder

Crab Topping

200g fresh crab meat

30ml cold-pressed rapeseed oil

Lemon juice, to taste

10g fresh green herbs

Sea salt to serve

Sea lettuce

Butter

Method

Preheat the oven to 180°C. Rub the butter into the flour, salt and baking powder until the mixture resembles breadcrumbs.

Stir through the cheese. 

Whisk the eggs and milk together, then add to the dry ingredients. 

Mix lightly, taking care not to overwork the dough. Roll out on a floured surface and cut into rounds.

Brush with egg wash and bake for 10–12 minutes until risen and golden. 

Dress the crab with oil, lemon juice, herbs and seasoning. 

Split the scones, spread with butter and top with the crab and sea lettuce.

Brown Butter Oat Cookies

Nutty brown butter and hearty oats with a subtle savoury note of seaweed. Simple ingredients, thoughtfully combined.

Ingredients

225g rolled oats

225g self-raising flour, sieved

225g butter

225g brown sugar

2 tbsp apple syrup

2 tsp dulse

1 tsp smoked sea salt

Method

Brown the butter as above until golden and nutty. Stir in the apple syrup, dulse and sugar. In a bowl, combine the oats and flour. 

Pour over the butter mixture and mix to combine. Add a little water if needed to bring the dough together.

Shape into 12 cookies and place on a lined baking tray.  

Bake at 180°C for 10–15 minutes until golden.  

Credits

Images and Text: Supplied by Kerrygold

Restaurant: Aniar