Black Pudding 
with Cabbage and Apple
1.  Remove the rind from the bacon and cut into strips.   Skin black pudding and cut diagonally into 5/8 inch thick slices.
2.  Heat butter in pan.  Add bacon, cook for 2-3 minutes and remove.  Add black pudding to pan, cook for 5 minutes, remove and keep warm.
3.  Cook diced onion for 1 minute, add cabbage, bacon, apple and stock.  Cover and cook gently for about 10-15 minutes.
4.  Arrange cabbage mixture over base of serving plate.  Top with black pudding and serve with toast.
NOTE:  Fry Black Pudding with bacon for breakfast.
Cheese Pudding
1.  Preheat oven to 300°F.  Remove crusts from bread, butter each slice one side only.  Sprinkle two-thirds of the grated cheese onto four slices, sandwich with remaining bread.  Cut cheese sandwiches in half diagonally.
2.  Grease a shallow ovenproof dish with remaining butter.  Arrange cheese sandwiches over base of dish.
3.  Beat eggs, stock and cream, pour egg mixture over sandwiches making sure each one is moistened.  Allow to stand 30 minutes.
4.  Sprinkle remaining cheese on top, season with ground black pepper.  Bake until pudding is set.
Fish Pie
A Truly Irish Dish
1.  Preheat over to 400°F.  Please fish fillets in a pan, add leek, lemon rind, nutmeg, peppercorns, bay leaves and parsley stalks.  Pour in milk, simmer uncovered over a low heat for about 15 minutes or until fish is cooked - cooking depends on thickness of fillets.  Carefully remove fish fillets, strain liquid and reserve for sauce.
2.  Melt butter in a pan, add garlic, leeks and green onions,  Cook over a low heat for 7 minutes or until leeks soften.  Remove half the cooked leek and green onion mixture and reserve.
3.  To make sauce:  Sprinkle flour over remaining mixture in pan, blend until smooth.  Measure reserved fish poaching milk and make up to 1 1/2 cups with extra milk or cream.  Add to blended flour in pan, stir until mixture comes to the boil and thickens.  Cook for 1 minute longer.
4.  cut fish into chunky pieces and fold into sauce.  Add reserved leek and onion mixture to mashed potatoes.  Season both sauce and potato mixture with pepper.
5.  Pour fish sauce into greased shallow casserole.  Top with mashed potatoes, using a fork to form a pattern.  Sprinkle with paprika.  Bake at 400°F for 20 minutes or until the potato topping is golden brown on top.
Guinness Beef Stew
1.  Remove any fat from meat, cut into 1/2 inch cubes.  Heat 1 tablespoon dripping in a pan and cook onions until pale golden. Add garlic, cook 1 minute longer.  Remove from pan and drain on absorbent paper.
2.  Heat remaining dripping in a larger pan, add meat and cook quickly to brown on all sides.  Reduce heat, stir in flour until all meat is coated.
3.  Blend through stock to form a thick, smooth sauce.  Add Guinness and stir until mixture comes to simmering point.  Add onions and garlic, carrot, prunes, herbs, stir until combined.
4.  Simmer gently for 1 1/2 hours, stirring occasionally to prevent catching.  Cook uncovered so that sauce can reduce and thicken.  When ready, serve garnished with chopped parsley.
NOTE:  The addition of prunes to this dish adds sweetness and provides a balance the distinctive bitter taste of Guinness.
Gammon in Whiskey Sauce
1. Trim gammon steaks and snip edges to prevent curling during cooking.  Heat butter until foaming, then quickly cook steaks on both sides until brown, remove and keep warm.  Add onions to pan, cook until golden, remove and keep warm.
2.  Heat extra butter in pan, add apple slices and cook until tender, remove and keep warm.  Sprinkle sugar over juices in pan and cook until sugar dissolves.  Add whiskey and swirl it with pan juices.
3.  Blend in flour, cook 1 minute, add chicken stock and stir until mixture is smooth.  Cook until sauce boils and thickens, season with pepper.  Add cream just prior to serving.
4.  Arrange gammon steaks on a serving plate, pour sauce over meat.  Arrange fried onions and apple slices on top.  Serve with mashed potatoes and cabbage.
HINT:  Ham and bacon are widely used throughout Ireland.  Only the leg cuts are called ham.  All other cuts are called bacon. Gammon is a thick slice of ham steak.