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ZWT 8 Great Britain and Ireland

This cookbook contains recipes from the British Isles - England/Ireland/Scotland. It was created especially for the World Tour event

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Entered for ZWT, a traditional Irish dish before Irish-Americans introduced Ireland to corned beef. Found posted by Katherine on DoCharo.com, which has a charming essay on the evolution of this dish. However, the traditional bacon is a loin cut, very different from American bacon. Irish Back Bacon Bacon can be ordered online in the U.S. from http://www.irishgrub.com/. Serve with mashed potato or Champ. Parsley sauce or mustard sauce goes well with this.

Recipe #482058

11 Reviews |  By PanNan

This is a quick and easy version of a classic, and the guys in my family raved about it. I'm posting here for safe keeping. It's a recipe from America's Test Kitchen.

Recipe #315785

7 Reviews |  By PanNan

Posted for the World Tour 2005 event. Chipple is Welsh for scallion. The source is Recipes From a Country Kitchen by Marika Tenison Hanbury.

Recipe #138939

15 Reviews |  By PanNan

I know, I know, not another beef stew recipe. But, after reviewing 5 pages of beef stew recipes posted here, this does not appear to be a duplicate. It's our favorite. When I use my pressure cooker it's ready in less than an hour, and the flavor can't be beat. Note for the World Tour participants - stews are an English tradition, and typically include meat and root vegetables. English peas are also very common in British cookery.

Recipe #53688

I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.

Recipe #47077

1 Reviews |  By PanNan

This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.

Recipe #138863

1 Reviews |  By PanNan

This Scottish recipe is posted for the World Tour 2005 event. The source is With a Fine Feeling For Food by Janet Murray. This version uses only the broth, and is made more hearty with oatmeal - a good way to stretch the food supply in hard times.

Recipe #138868

24 Reviews |  By PanNan

These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.

Recipe #126578

3 Reviews |  By PanNan

This is posted for the World Tour 2005 event. I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. The author credits chef Gerry Galvin, of Drimcong House in Moycullen (County Galway).

Recipe #138785

3 Reviews |  By PanNan

This is posted for the World Tour 2005 event. I've not yet tried this recipe, but know I will soon. The source is The Irish Heritage Cookbook by Margaret M. Johnson.

Recipe #138764

8 Reviews |  By PanNan

This Irish recipe is entered for the World tour 2005, a RecipeZaar event. I haven't tried it yet, but will very soon! The recipe is from The Irish Heritage Cookbook written by Margaret M. Johnson. It is a David Foley recipe from the Hibernian Hotel in Dublin.

Recipe #134802

6 Reviews |  By PanNan

This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but know I will. It is from the Irish Heritage Cookbook written by Margaret M. Johnson. Note that this recipe should be started the day before baking.

Recipe #134799


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