BelfastJimmy Recipe Reviews (Pg. 1) - Allrecipes.com (10490616)

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: May 24, 2012
I made this dish last night. Following others' recommendations I too omitted the flour but added Paprika to the seasoning mix of salt and pepper. The Bay leaf was omitted also since I had run out of them. I used Canola Oil to get a higher temperature thereby quickening the browning process of the breasts. The one thing that I would do differently with this recipe would be to use 1/8 cup of Balsamic Vinegar rather than 1/4. I felt the vinegar proved a little too bitter so I had to add a sprinkling of brown sugar and some honey to get it back to my taste level. The "Cucino Balsamic Vinegar of Modena" used had an acidity level of 6% . I also used a full cup of chicken broth as opposed to 3/4. 6 garlic cloves could be overkill depending upon your love of garlic. Instead I used 2 'jumbo' cloves finely sliced. To make the dish more visually appealing I added 1/2 chopped Red Bell pepper to the sauce as well as sliced Portobello mushrooms and the regular white mushrooms. After adding butter to the sauce I opted for a smoother quality with the addition of 1 - 2 teaspoons of cornflour mixed with a little water. This VASTLY improved the sauce consistency. Using an electric knife I sliced each breast into 1/4 inch slices and served with a medley of steamed vegetables and boiled 'baby' potatoes.
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9 users found this review helpful

Copper Carrots

Reviewed: Mar. 27, 2012
I would suppose the success and quality of this dish is dependent upon the amount of water used to boil the carrots; ergo the amount of water used to make the sauce. I steamed my carrots and merely used around two cups of the boiled water whilst doubling the amount of other sauce ingredients to accomplish a sauce which I found to be of the 'consistency' I desired. If the ingredients mentioned in this recipe are followed faithfully then you could end up with a very diluted or a very stiff sauce depending upon the amount of water you boiled the carrots in and subsequently added to the other ingredients to make the sauce. Just be cognizant of this! In reality it is just another version of an orange sauce of which there are plentiful recipes both on this website and on others. This is not my particular favorite for an orange sauce so in future I will no doubt use a recipe which is more suited to my own individual taste and that of my family. Otherwise this recipe was fine but only to the tune of two or three stars. Certainly in no way spectacular!
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2 users found this review helpful
Photo by BelfastJimmy

Perfectly Moist Irish Wheaten Bread

Reviewed: Mar. 4, 2011
Excellent recipe! As a native Belfast man I can recommend this as perfect Wheaten bread. Texture and consistency just right! Didn't quite see the point of brushing with buttermilk or sprinkling with sugar prior to baking but it did no harm anyway. There is absolutely no need to bake this within a pan and certainly this is something I have never heard of or come across before! I formed the cake round onto a lightly floured Pizza baking stone. Again, cutting the pre-baked bread with a finger is new to me and does not quite give the quartered effect achievable by knife. Just make sure to cut no more than 1/3 to 1/2 way through to give the splendid quartering or 'flowering' effect desired on all wheaten or soda breads. I used Olive Oil in lieu of vegetable and butter instead of margarine. Buttermilk is not usually in one's pantry so you can add a small amount of vinegar or lemon juice to regular milk to substitute for buttermilk. Dry mix can be purchased. The mixture stays easily on a pizza stone for baking. This ensures the bread 'free-forms' as it should without using a spray buttered pan. I have uploaded two photos. Photo #7 shows the consistency of the pre-baked bread and #8 shows the finished product. Serve with Irish smoked salmon. UPDATE: 17th Mar 2011 I deleted some info to include this... Reviewers have mentioned the bread as being "too crumbly". Today I added 1 egg to the mixture and found it to be "tighter". See Photo #10 for the texture after egg addition.
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59 users found this review helpful

Baked Onion Rings

Reviewed: Oct. 25, 2010
I have been a member of this site for years but this is my first review. The reason I feel so compelled to review this recipe is to save others the disappointment, the time and the ingredients necessary to make a total failure of a recipe. I read all other reviews and tried all methods suggested, e.g. 30 minutes in the fridge / double dipping in batter / baking / - even tried frying etc. There is NOTHING that can make this an acceptable version of "Onion Rings". I notice that one other Irish (?) person (dublinireland05) wasn't too complimentary about this dish either! I can't say that Irish people have better onion rings. Some of the best I have tasted have been right here in the US but do yourself a favor and seek another recipe. This is a version I will not make again.
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4 users found this review helpful

Irish Champ

Reviewed: Jun. 6, 2008
Born in your native city of Belfast I grew up on Champ. One one thing missing from this recipe which would make it an "authentic" champ is the addition of one or two raw eggs mixed into the mash along with the milk,butter and scallions. Without that it is just mashed potatoe with milk , butter and scallions. Try the REAL Belfast champ by adding raw eggs.
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358 users found this review helpful

 
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