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Day |
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| Traditional Recipes
for St. Patrick’s Day |
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| Many people will be eating Irish
food such as Irish Stew and Corned Beef and Cabbage
on St. Patrick's Day. A more traditional meal would
be ham and cabbage or bacon and cabbage. Following
are a few traditional Irish recipes of dishes which
are usually served during St. Patrick’s Holiday:
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| Irish Stew |
| Ingredients: (for
4 people) |
| • |
900g boneless shoulder or neck of lamb,
trimmed and cubed |
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225g potatoes, peeled and cut into large
piece |
| • |
225g carrots, washed trimmed and coarsely
sliced |
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225g leeks, cut into coarse slices |
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225g baby onions |
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2 fresh thyme sprigs |
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250ml double cream |
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1 tablespoon unsalted butter |
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Salt |
| • |
Fresh parsley leaves, blanched and refreshed |
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 Directions:
Place the lamb in a heavy flameproof casserole with
1.2 liters of water and a little salt. Bring to
the boil and skim off any scum and fat, then simmer
for 30 minutes.
Add half the potatoes and simmer for another 30
minutes. Stir quite vigorously to break up the potatoes.
Add the rest of the potatoes and the remaining vegetables
and thyme. Simmer for another 30 minutes or so until
the meat and vegetables are tender. Add the cream,
butter and parsley, then reheat quickly and serve.
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| Corned Beed with Cabbage |
| Ingredients: (for
6 people) |
| • |
1½ kg corned beef |
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3 large carrots, peeled and cut into bite-sized
pieces |
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3 large potatoes, peeled and cut into bite-sized
pieces |
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2 large yellow onions, quartered |
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1 green cabbage, cored and cut into 8 pieces
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1 thyme sprig |
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1 bay leaf |
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2 cups water |
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1 cup beer |
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 Directions:
In the slow cooker, combine the beef, carrots, potatoes,
onions, cabbage, thyme, and bay leaf. Add the water
and beer.
Reduce heat, cover, and simmer for 3 hours. Add
vegetables; simmer for about 45 minutes longer,
or until vegetables and meat are tender. Remove
the thyme and bay leaf.
Put the beef to a cutting board and cut into thin
slices. Divide the meat among shallow bowls, surround
with the vegetables, and spoon some of the cooking
liquid over the top. Serve immediately. |
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| Irish Soda Bread |
| Ingredients: |
| • |
2 cups flour |
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2 teaspoons baking powder |
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1 teaspoon baking soda |
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½ teaspoon allspice |
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½ teaspoon salt |
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2 tablespoons cold unsalted butter |
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2 tablespoons cold vegetable shortening
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| • |
1 egg, beaten |
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1 cup buttermilk |
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¼ cup dried figs |
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¼ cup dried cranberries |
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¼ cup toasted walnuts |
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 Directions:
In a large bowl, combine the flour, baking powder,
baking soda, allspice and salt and mix well. Cut
the butter and shortening into small pieces and
add to the flour mixture.
Using the fingers, work the cold butter and shortening
into the flour mixture until it resembles coarse
crumbs. Add the egg, the buttermilk, the dried fruit
and the walnuts and mix into the flour mixture until
it is integrated.
Turn the dough out onto a floured surface and squeeze
gently until the dough forms a smooth ball. Shape
the dough into a round loaf. Place the dough onto
a lightly oiled baking sheet. Score the top of the
loaf with a very sharp knife.
Preheat the oven to 375 degrees. Place the loaf
in the oven and bake for 40 to 45 minutes or until
golden brown. |
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| Irish Coffee |
| Ingredients: (for
1 person) |
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very hot strong black coffee |
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1 tablespoon whipped cream |
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2-3 teaspoon sugar |
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Irish Whiskey |
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 Directions:
Heat the glass. Heat whiskey and poor into the glass,
fill with very hot black coffee in which the sugar
has been disolved. Float the cream on top.
Note: Turn a teaspoon
upside down and hold against rim inside the glass.
Pour in the cream slowly over the spoon. The secret
lies in the combination of the piping hot coffee
with a slight taste of Irish Whiskey and the cold
soothing cream on top. |
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| Irish Omelette |
| Ingredients: |
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6 small eggs or 4 large eggs |
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1 cooked potatoes, mashed |
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1 tablespoon chopped chives |
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1 tablespoon butter |
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salt and peppers |
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squeezed lemon juice |
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 Directions:
Separate the eggs and beat the yolks, add to the
mashed potato, mixing thoroughly, then add the lemon
juice, chives, and salt and pepper. Melt the butter
in the omelette pan. Whisk the egg whites until
stiff and stir them into the potato mixture. Cook
the mixture until golden, then place under the broiler
to finish and puff it up. Serve immediately. |
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| Irish Pot-Roasted Chicken |
| Ingredients: |
| • |
2 ¼ kg chicken |
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1 kg potatoes |
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170 g bacon |
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115 g oatmeal |
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4 medium carrots, sliced |
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3 medium onions, sliced |
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2 tablespoon butter |
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3 tablespoon giblet stock |
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3 tablespoon oil |
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salt and pepper |
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seasoned flour |
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 Directions:
If there are giblets with the chicken, take them
out, wash all but the liver, and cover with water,
add salt and pepper, bring to the boil and simmer
for half an hour. Wipe the chicken inside and out
and remove any lumps of fat from the inside; sprinkle
with salt.
Mix together the oatmeal, chopped onion, butter,
stock, and seasoning, stuff the chicken with this
mixture and secure well. Heat the oil and lightly
fry the bacon, then chop and put into a casserole.
Quickly brown the chicken in the same fat and put
on top of the bacon. Soften the onion and briefly
saute the carrots, then add to the casserole.
Strain the giblet stock and make it up to about
1.5 liter. Heat and pour over the chicken. Cover
and cook in a moderate oven (3500
C) for about an hour.
Meanwhile, cut the potatoes into thick slices and
lighten them in boiling water, or steam them for
about 5 minutes. Mix them in seasoned flour and
add them to the casserole, adding a little more
of the giblet stock if needed. Cover with buttered
wax paper and continue cooking for another half
an hour. Remove the paper for the last few minutes
for browning. |
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