DRINKS IN IRELAND RECIPES

Steps:

• Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
• Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

Steps:

• Dissolve 2 parts Demerara sugar and 1 part Muscovado sugar in 3 parts of boiling water for the syrup.
• Stir sugar syrup into Jameson in a warmed glass.
• Whip chilled double cream lightly until it starts to stiffen.
• Brew a shot of coffee into the glass from your espresso machine.
• Reload and brew in a second shot.
• Pour the whipped cream into the coffee over the back of a spoon so it floats on top.
• Garnish with a trimmed vanilla pod or a stick of cinnamon and dust with a grating of fresh nutmeg.