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225g/ 8oz warm cooked potato
1/2 tsp salt
25g/ 1oz butter, melted
50g/ 2oz plain flour

Makes 8

Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and roll out on a floured surface to form two circles 22cm / 9 inch in diameter and1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect.

2 1/2 lb/ 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup Guinness with water
sprig of parsley

(serves four)

Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 – 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.

1/2 pt/250 ml/1 cup porter
8 oz / 250 g/ 1 cup butter
8 oz/250 g/ 1 cup brown sugar
2 lb/ 1 kg/ 6 cups mixed dried fruit
(equal quantities currants, raisins, sultanas
with about half as much mixed peel)
1 1/4 Ib/ 1/2 kg/ 4 cups plain flour
1/2 tsp baking soda
1 tsp mixed spice
grated rind from one small lemon (optional)
3 medium eggs

Melt the butter and sugar in the porter in a saucepan. Add the fruit and simmer for 10 minutes. Allow to go cold and add the sieved flour, baking soda, spices and lemon rind. Beat the eggs and mix in with a wooden spoon. Pour into a greased and lined 9 inch/ 25 cm cake tin and bake on the middle shelf of a pre-heated oven at gas mark 3, 325°F, 160°C for about 1 3/4 hours. To test the cake, push a skewer into the centre; if ready, the skewer will come out clean. Allow the cake to cool in the tin.

Credit for these goes to: http://www.irelandseye.com/aarticles/culture/recipes/index.shtm