This St. Patrick’s day, we were on a plane to Kansas. Today, a half month later, I finally got around to cooking our belated Irish dinner. I tried two new recipes that were definitely worth repeating.
- Lamb’s liver with whiskey cream sauce from The Country Cooking of Ireland by Colman Andrews via the Guardian
- Irish heritage cabbage from AllRecipes
- Irish soda bread (I use a mixture of recipes depending what’s at hand – I always include currants and caraway)
Your soda bread looks good. Which is good, since the world has had too much bad soda bread inflicted on it.
Ha, yeah. I feel like it’s easy to make a good one at home but I’ve had bad (probably just old and dry) ones at restaurants. This time I brushed the top with butter and sprinkled with raw sugar…love the extra crunch! (Though I doubt that is an authentic touch).