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The Irish Pub Cookbook
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Table of Contents

Starters; 1. Mussels in Garlic and Guinness; 2. Prawn Cocktail with Marie Rose Sauce; 3. Salmon Cakes with Dill and Wine Sauce; 4. Smoked Salmon Pate; 5. Oysters with Migonette Sauce; 6. Oysters Baked with Garlic and Herbs; 7. Chicken Liver Pate with Red Onion Marmalade; 8. Deep Fried St. Killian with Cumberland Sauce; 9. Bacon-Potato Cake; 10. Blackboard Special: Blue Cheese-Stuffed Mushrooms; Soups; 11. Potato-Leek Soup; 12. Farmhouse Vegetable Soup; 13. Parsnip and Apple Soup; 14. Pumpkin, Vanilla, and Wild Garlic Soup; 15. Cream of Cauliflower Soup; 16. Paddy Burkes Pepper Soup; 17. Spring Pea Soup with Homemade Croutons; 18. Seafood Chowder; 19. Homemade Stocks; 20. Blackboard Special: Bacon, Blue Cheese, and Courgette Soup; Chapter Three Salads; 21. Smoked Chicken and Avocado Salad with Walnut Vinaigrette; 22. Chicken and Asparagus Salad with Ginger-Sesame Dressing; 23. Pancake Chicken Salad with Raspberry-Mustard Vinaigrette; 24. Bibb, Bacon, and Apple Salad with Camembert Dressing; 25. Spinach Salad with Pears and Bellingham Blue Cheese Dressing; 26. Ploughman's Lunch; 27. Rocket, Beet, and Goat Cheese Salad with Whole-grain Mustard Vinaigrette; 28. Crab and Avocado Tian; 29. Blackboard Special: Warm Scallop Salad with Cider Dressing; Chapter Four Hotpots, Meat Pies, Savory Tarts; 30. Irish Stew; 31. Dublin Coddle; 32. Guinness Beef Stew; 33. Beef and Guinness Pie; 34. Shepherd's Pie; 35. Chicken and Ham Pie; 36. Beef and Vegetable Pepper Pot; 37. Tomato Tarte Tatin; 38. Four Cheese Torte with Tomato, Pepper, and Pesto; 39. Caramelized Onion and Nettle Tarts; 40. Blackboard Special: Mushroom Risotto With Clonakilty Black Pudding; Chapter Five Meat and Potatoes; 41. Bacon and Cabbage; 42. Baked Limerick Ham; 43. Cheese-Stuffed Chicken Supreme; 44. Breast of Chicken with a Bellingham Blue and Walnut Crust; 45. Roast Chicken with Bacon and Leeks; 46. Caramelized Duck Breast with Pineapple Chutney; 47. Braised Lamb Shanks with Redcurrant Sauce; 48. Wicklow Lamb with Basil Dressing and Green Bean Saute; 49. Bushmills Stuffed Sirloin; 50. Potatoes; 51. Blackboard Special: Cider-Braised Chicken and Cabbage; Chapter Six Seafood; 52. Monkfish Wrapped in Bacon with Mustard Dressing; 53. Stuffed Salmon en Croute; 54. Pan Seared Salmon with Basil Risotto; 55. Seafood Mornay; 56. Smoked Haddock Casserole; 57. Prawns and Bacon with Mustard Sauce; 58. Cod 'n Chips with Lemon Aioli; 59. Blackboard Special: Paddy Burkes Harvest of the Sea; Chapter Seven Sweets; 60. Apple-Berry Crumble; 61. Bread and Butter Pudding with Hot Whiskey Sauce; 62. Pear and Almond Tart; 63. Irish Chocolate Cake; 64. Marbled Chocolate Mousse Cake; 65. Irish Cream Cheesecake; 66. Murphys and Baileys Cheesecake; 67. Guinness Black and White Chocolate Mousse; 68. White Chocolate Terrine; 69. Banoffi Pie; 70. Blackboard Special: Pavlova with Fresh Fruit.

About the Author

Margaret M. Johnson is a noted cookbook author and journalist. She has written for numerous publications and is the author of The New Irish Table, Irish Puddings, Tarts, Crumbles, and Fools and The Irish Heritage Cookbook from Chronicle Books. When she is not visiting her ancestral home of Ireland, she lives in New York.

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