RACHEL’S IRISH FAMILY FOOD: 120 Classic Recipes from My Home to Yours
Dubbed by the BBC as the “Irish Cooking Queen,” Rachel Allen was brought up in Dublin, and at eighteen left to study at theprestigious Ballymaloe Cookery School in County Cork. Rachel’s new cookbook provides 120 recipes that offer the best in both traditional and modern Irish cooking. Recipes range from new twists on old classics, to tried and tested recipes which have delighted many generations in Ireland, and are sure to become firm family favorites here in America.
“This is a cookbook I have always wanted to write. It’s a collection of my very best family recipes, seriously comforting and nourishing food, all inspired by both traditional and modern Irish cooking. In Ireland we have fabulous ingredient-led dishes that make the most of the wonderful produce from our farms and fish and seafood from our coast. These are my favorite recipes to cook for my family, the ones I turn to again and again. Whether or not you’re familiar with Irish food, I’m sure you’ll love this introduction to our country’s culinary culture.” – Rachel Allen
Rachel is the author of four bestselling cookbooks, which include Rachel’s Favourite Food at Home and Rachel’s Food for Living. She hosts the Cooking Channel’s “Bake!” You can follow Rachel on Twitter, @rachelallen1, or find her on Facebook. You can also visit her website, http://www.rachelallen.co.uk/ for more great recipes, apps, tips, and more.
Today we are excited to share a recipe from her latest cookbook, RACHEL’S IRISH FAMILY FOOD.
Chicken Casserole with Cheesy Herb Dumplings
This is such a perfect family meal: a steaming pot for the center of the table, just the kind of food I want on a blustery day. It’s really easy to make and the dumplings are a fantastic alternative to potatoes or bread. I like to serve this dish with a green salad.
Preparation time: 30 minutes
- 1 whole chicken (4 pounds/1.8kg)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 12 ounces (350g) thick-cut or unsliced bacon, cut into ½- to ¾-inch (1–2cm) chunks
- 1 large onion, coarsely chopped
- 2 large carrots, sliced ¾-inch (2cm) thick on the diagonal
- 3 cups (700ml) chicken stock (page 35) or vegetable stock (page 34)
- Few sprigs of thyme
For the cheesy herb dumplings:
- 2¾ cups (350g) all-purpose (plain) flour, plus extra for dusting
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon salt
- 2 tablespoons finely chopped mixed fresh herbs, such as parsley, thyme, rosemary, tarragon, or chives
- 1¼ cups (300ml) buttermilk or soured milk
- 4 tablespoons finely grated Cheddar cheese