Traditional Irish Easter Dinner Recipe
We all have our own ways on how we prepare easter dinner for the family but this is a personal family favorite here in Ireland.
A traditional meal could include:
- Chicken and Ham Soup
- Roast Spring Lamb
- Fresh Irish Peas
- Potatoes Tossed in Butter
- Trifle
- Irish whiskey Cake
Chicken and Ham Soup
Since boiled chicken is traditionally served in Ireland with a piece of boiled Ham to make it ‘go’ further it is usual to add a cup or two of the water the Ham has been boiled in this gives it the distinctive flavor.
- 2 tablespoons barley
- 3 cups of water
- 3 cups of chicken stock
- 2 – 3 cups of ham stock (depending on how salty the ham is)
- 1 large chicken
- 1 bunch of parsley
- 1 sprig of thyme
- 1 bay leaf
- 1 pinch of powdered cloves
- 1 pinch of powdered mace Pepper
- 1 cup of chopped carrots
- 1 cup of chopped onions Chopped parsley to garnish
Method:
Steep the barley in 3 cups of water for two hours before using. Boil the three liquids – strained barley water, stock, and ham water. Add the chicken, herbs, spices and barley. Poach for half an hour. Add the chopped vegetables and continue to simmer until the chicken is tender. This generally takes about an hour, but you will know when the leg feels soft and springy to the touch. Turn off the heat. Let the chicken sit in the water for about 10 minutes. Remove the chicken from the soup. This can now be served as the main course or to make a more filling soup you can remove the meat from the bone and add it to the soup. Remove the parsley, thyme and bay leaf, taste for seasoning and serve with a good sprinkling of the chopped parsley.
Roast Spring Lamb
In Ireland Lamb first appears in the shops at Easter when it is traditionally eaten and is thought to be the harbinger of Spring.
- 1 clove of Garlic
- 1 tablespoon of butter
- 1 leg of lamb (4 – 5 lbs serves about 8 people)
- 10 – 12 parsley stalks
- 1 carrot
- 1 onion
- 1 tablespoon of water
Method: Crush the garlic and add to the butter. Paint the leg of lamb with the garlic butter and place in roasting tin on-top of the parsley stalks, with the carrot and onion and the water. Roast at 350 degrees, reducing the heat towards the end. Allow 20 minutes to the pound and 20 minutes over. Baste as necessary. Use the juices to make the gravy, the carrot and onion add flavor to the gravy.
Fresh Irish Peas
In Ireland the first peas of the season are eaten at Easter along with Lamb.
- 3 pounds of peas in the pod
- 1 tablespoon sugar Boiled salted water
- 1 sprig of mint
- 2 tablespoons of butter
- Salt and pepper
Method: Pod the peas. Place in the pan of boiling salted water with the mint and sugar. Boil gently until tender – about 5 to 7 minutes. Strain and finish off by tossing lightly in the butter and seasoning. The peas should be bright green in color and delicate and sweet to eat.
Potatoes Tossed in Butter
Similar to making the Irish champ recipe this is favorite for many of families in Ireland.
- 1 pound of new potatoes
- 1 teaspoon of salt Boiling water
- 1 sprig of mint Chopped parsley
Method: Skin the potatoes by scrubbing wit a small brush. Salt the boiling water. Add the mint and potatoes. Boil them until tender about 12 – 15 minutes. Drain well. Discard the mint. Leave the potatoes to dry off for a few minutes. Toss in the butter and serve with a light sprinkling of chopped parsley and mint on the top.
Trifle for desert
- 1 sponge cake
- 4 tablespoons raspberry jam
- 1/3 cup Irish whiskey
- 2/3 cup sherry
- 2 cups of egg custard (see below)
- 2 egg whites
- 1 cup of heavy cream
- ½ tablespoon sugar
- ½ cup of almonds, blanched and split
Method: Split the sponge cake into 4 layers. Spread the layers with the jam and restack. Place in a glass dish. Mix the whiskey and sherry and pour over the layered sponge. Cover with a plate and leave to soak for an hour.
Egg Custard
- 1 egg
- 2 egg yolks
- 1 tablespoon sugar
- 2 cups of milk
Method: Beat the egg and the egg yolks together with the sugar. Heat the milk and pour over the eggs while beating. Cook the custard over a pan of hot water until it thickens to a cream.
Pour the custard over the sponge whilst it is still hot and leave to go cold. Beat two egg whites until they form peaks. Whip the cream with half a tablespoon of sugar. Fold the egg whites into the cream and pile over the trifle. Decorate with the blanched and split almonds.
Irish Whiskey Cake
- 1 lemon or 1 orange
- 2 tablespoons of Irish whiskey
- 1 ¼ cup of sultana raisins
- ¾ cup butter
- ¾ cup sugar
- 3 eggs
- 2 ½ cups sifted cake flour Pinch salt
- ¾ teaspoon baking powder
Method: Peel the rind of the lemon or orange and soak in the whiskey for a few hours to draw out the flavour. Discard the rind and soak the sultanas in the whiskey. Cream the butter and sugar. Add the eggs one at a time with a teaspoon of flour, and beat well after adding each egg. Sift the remaining flour, salt and baking powder together and fold into the egg mixture. Lastly fold in the sultanas and whiskey. Put into an oiled 7 inch cake tin that has been lined with wax paper. Bake at 350 degrees for 1 ¼ - 1 ½ hours. Reduce the heat towards the end of the cooking time. Eat whilst fresh.
The Chocolate Whiskey Truffle also makes a great for after an Easter dinner.
