IRISH ALE RECIPES

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BAILEY'S ORIGINAL IRISH CREAM - TOP SECRET RECIPES



Bailey's Original Irish Cream - Top Secret Recipes image

Bailey's uses a special process to combine two otherwise incompatible ingredients: cream and whiskey. This secret technique keeps the cream from clumping and separating from the whiskey, and allows the liqueur to go for two years unrefrigerated without spoiling. But we won't need to tap into any secret preparation techniques for our clone here since well be storing the liqueur in the refrigerator. We will, however, replace cream with canned evaporated milk. This gives us a properly sweetened finished product with the taste and texture of the deliciously famous Irish cream. Here now is an improved version of the Bailey's clone recipe that appears in More Top Secret Recipes. This version has fewer ingredients, is easier to make, and tastes amazing. Make more fun copycat cocktails and liqueurs with my recipes here. Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Number Of Ingredients 6

Nutrition Facts : Calories 120 calories

BEEF STEW RECIPE - BBC FOOD



Beef stew recipe - BBC Food image

For the coldest wintry evenings, tuck into a rich beef stew with fluffy dumplings to warm you right down to your toes.

Provided by James Martin

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 25

2 tbsp olive oil
25g/1oz butter
750g/1lb 10oz beef braising steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
175g/6oz baby onions, peeled
150g/5oz celery, cut into large chunks
150g/5oz carrots, cut into large chunks
2 leeks, roughly chopped
200g/7oz swede, cut into large chunks
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper
125g/4½oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
60g/2½oz suet
water, to make a dough
mashed potato
1 tbsp chopped flatleaf parsley

Steps:

  • Preheat the oven to 180C/350F/Gas 4.
  • For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
  • Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and all the vegetables and fry for 1-2 minutes.
  • Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
  • Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
  • For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough.
  • With floured hands, roll spoonfuls of the dough into small balls.
  • After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have puffed up and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
  • To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.

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