Irish Recipes - Bill's all time favorites!

A few Irish recipes:

Potato Cakes 2 cakes
1/4 cup of Butter 6-8 oz White Flour 1/2 lb Plain flour 1/2 tsp Salt 1/2 tsp Baking Powder 3 Cups freshly mashed potato (with milk)	Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides.
Irish Coffee Servings: 1
1 jigger Irish Whiskey 1 or 2 tsp sugar, preferably raw sugar Freshly made hot coffee 2-4 tbsp chilled whipped cream	Heat, but do not boil, the Irish whiskey. Pour the warmed whiskey into a warmed 7-ounce coffee cup, goblet or Irish coffee glass and add the sugar. Fill with the hot coffee to within about a half inch of the top of the cup. Stir until the sugar is dissolved. Float the whipped cream on top of the hot coffee and serve immediately.
Irish Stew
1 lb lamb 3 lbs potatoes 1/2 lb carrots 1/2 lb parsnips 2 or 3 onions Oil for sautéing. 1 Tbsp brown sugar 2 cups liquid (stock from the bones if you have time to make it: or a combination of meat stock, wine and water, whatever flavorful liquid you have to hand). Salt, pepper, 5 bay leaves, 1 tsp basil	Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. If desired, add some barley, but only a small amount (a handful), as it swells up a lot, and add the extra liquid. Add salt and pepper, a few bay leaves, some basil and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. It needs to cook for about 1 or 1.5 hours, it's ready when the potatoes are tender.
Fried cabbage with bacon
1 lb(450g) shredded cabbage (any variety) 2oz (50g) Shannon bacon 1 onion finely chopped 2 tablespoons olive oil 1 clove garlic crushed salt and pepper	Take a large fraying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes. Add the crushed garlic and cook for another 2-3 minutes. Now stir in the shredded cabbage Keep stirring it now and then so it cooks evenly. Season with the salt and pepper taste before seasoning. The cabbage should cook in about 10 minutes and still retain its crispness.
Meat cobbler
1lb/500g shin of beef 1 large onion 1 large carrot 4oz/100g tinned red kidney beans 1 pint/ml beef stock salt and pepper 8oz/225g Cream flour 3 teaspoons baking powder 1oz/25g Irish butter 1 teaspoon mixed dried herbs 1/4 pint/125ml milk	Cut the beef into 1in/2.5cm cubes and put it in a deep casserole. Peel and slice the onion and carrot. Rinse the kidney beans in a sieve and add them to the beef. Pour on the beef stock, season with salt and pepper and cover the casserole. Cook in a moderate oven(325F/160C gas mark3) for 2 1/2 hours. Sift the flour and baking powder into a bowl. Rub in the margarine, stir in the herbs and mix to a soft dough with the milk. Roll out on a floured board and cut into rounds. Arrange on the casserole overlapping the scones around the edge and bake them in a hot oven 450F for about 8 minutes or until they are golden and rise.