The following recipes, all traditional Irish favorites were provided by chef John Guiness.

Eggs in Pastry

1/4 teaspoon saffron
1 1/2 cups flour
1/2 teaspoon salt
1/4 cup sugar
3/4 cup butter
3 Tablespoons beef marrow
1 teaspoon powdered ginger
12 egg yolks

In a small saucepan combine the saffron with 6 Tablespoons water. Bring to a boil, remove immediately from the flame and let cool. Refrigerate until well chilled.

Sift together the flour, salt and 3 Tbsp. of the sugar. Cut in the butter. Make a well and drop in the egg yolk and saffron-water. Blend the mixture together until it forms a pliable dough. (Add water only if absolutely necessary). Roll out on a floured board and then line 6 small pastry shells with the dough. Fill the pastry shells with uncooked rice and bake in an oven that has been preheated to 200 degrees Celsius for 8 minutes. Remove the shells, re- turn the rice to its container for later use and adjust the oven temperature to 180 degrees Celsius.

Divide the beef marrow evenly in the pastry shells and then sprinkle over evenly with the ginger and remaining sugar. Into each shell place 2 egg yolks and bake until the yolks are just set. (Serves 6).

Chicken, Bacon and Leek Pie

1 chicken, about 1 1/2 kilos
125 gr. bacon or fatty mullard breast, diced
4 large leeks, white parts only, sliced thinly
1/4 cup parsley, chopped finely
1 teaspoon dried sage or 6 sage leaves, chopped finely
black pepper to taste
1/2 kilo whole wheat flour
1/2 teaspoon coarse salt
3/4 cup chicken fat or lard
1/4 cup milk
1 egg beaten with
1 Tablespoon water

Remove the skin and fat from the chicken, cut the meat off and dice it. In a mixing bowl combine the chicken, bacon, leeks, parsley, sage and black pepper to taste.

In a separate bowl mix together the flour with the salt and black pepper to taste. Make a well in the center.

In a saucepan heat together the chicken fat or lard and the milk with 3 Tablespoons of water until the lard melts. Pour this mixture into the well in the flour and mix to make a workable dough. With 2/3 of this dough line a raised pie mold and into this press the chicken mixture. Cover with the remaining pastry, sealing the edges well. Brush the top of the shell with the beaten egg and bake in a low oven for 2 hours. Let the pie cool for 6 - 8 hours before serving. (May also be refrigerated and served cold). (Serves 6 - 8).

Roast Goose with Peaches

1 goose, about 4 1/2 kilos
1/2 cup butter, softened
1 large onion, quartered
1/2 cup Port or Sherry wine
1 cup sugar
8 large peaches, pitted and halved (use tinned if peaches if not are in season)
2 cups chicken or beef stock
2 Tablespoons each brandy and orange liqueur
salt and pepper to taste

Singe the goose over an open flame and then wipe well with paper towels. Trim off the excess fat and the neck skin. Rub the inside of the goose with 2 Tablespoons of the butter and then sprinkle the inside gently with salt and pepper. Prick the skin of the goose with the tines of a fork and, with 1 or 2 teaspoons of the butter brush the outer skin. Place the bird in a baking pan with the onion and roast in an oven that has been preheated to 200ø Celsius for one hour.

Temporarily remove the bird from the pan, pour off the fat and season with salt and pepper. Return the bird to the pan and pour over the port wine. Lower the heat to medium and roast, basting occasionally, until the bird is done (about 1 1/2 hours).

If using fresh peaches, combine the sugar with 3 cups of water in a large skillet while the bird is roasting. Bring to a boil and let boil gently for 5 minutes. Into this mixture place the peach halves, cut side down, and let cook just until the peaches are tender. If using tinned peaches, omit this step.

In a separate skillet melt the remaining butter. Remove the peaches from the sugar syrup and saute them in the butter just until they begin to brown. When the goose is done, remove it from the pan, arrange the peach halves around it and set aside to keep warm.

Skim the fat from the roasting pan, add the stock and simmer gently for 5 minutes, scraping the pan well and stirring. Add the brandy and liqueur to the sauce and simmer gently for 5 minutes longer, stirring regularly. Serve this sauce in a gravy boat alongside the goose. Serve hot. (Serves 6 - 8).

Raspberry Cream

1 liter raspberries or strawberries, crushed
1 cup sugar
2 teaspoons unflavored gelatin
1 Tablespoons lemon juice
2 cups whipped cream

In a mixing bowl combine the crushed berries and sugar. Mix gently and let stand for about 1/2 hour.

In a small cup soak the gelatin in 3 Tablespoons of water for 2 - 3 minutes and then add 3 Tablespoons boiling water. Stir well and then stir the gelatin mixture and the lemon juice into the berries. Let cool until it is about to set and then gently fold in the whipped cream. Pour the mixture into a large wet mold or into 8 individual dessert glasses. Chill for at least 4 hours before serving. (Serves 8).

To read about dining well in an Irish Castle, click here.

© Daniel Rogov