St Patrick's Day

A celebration of Irish Food

St Patricks & Mothers Day Weekend…

What a weekend we have coming up with St Patrick’s Day on Saturday and of course The Match Saturday Evening … then on Sunday we have Mothers Day.. we wont have much time in the kitchen so lets get cracking with some great recipes that will still give you lots of time to enjoy yourselves!!

Irish cuisine takes its influence from the crops grown and animals farmed in our temperate climate and from centuries of social and political change.

We should pride ourselves on the freshness and quality of the ingredients we use in our cooking. We have an abundance of fertile landscapes and generations of farming experience.

We also have established a worldwide reputation for an excellent variety of high-quality food.

One of the best things about traditional Irish food is that it is simple and hearty.

Why not try some of these lovely recipes over the St Patrick’s Day Festival and enjoy Irish Food……

Examples include:

Fantastic Potato recipes like Champ (a delicious mash with butter, scallions) Boxty (potato griddle cakes) Potato Farls (potato bread)

Champ

6 medium potatoes, peeled and cubed

6 scallions sliced

1 cup milk

2 teaspoon salt

2 cubes of real butter

Directions:

Boil the potatoes until cooked. Simmer the scallions in milk for about 5 mins. Drain potatoes and mash. Add the hot milk, scallions, butter salt & pepper, combine well.

Boxty (Irish Potato Griddle cakes)

250g raw potato

250g cooked mashed potato

250gplain flour

Milk (as needed, see directions)

1 egg

1 medium onion, finely chopped

Salt and pepper

Directions:

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.

Drop tablespoonfuls of the mixture onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.

Irish Potato Farls

Ingredients:

4 medium potatoes

2 teaspoons melted butter

1 cup of flour

1/2 teaspoon salt

4 teaspoons of vegetable or canola oil

Directions:

Peel and half the potatoes and boil in water for 20 minutes or so until soft. Drain and then add the butter and mash thoroughly. Add the flour and salt and mix.

Divide the mixture in half and put the first half on a lightly floured surface. Knead until flat - approx 1/4 inch thick. Divide into 4. Repeat the process for the other half of the mixture. Fry/Griddle using the oil for about 2 minutes or until crispy brown on each side. Serve warm.

Makes about 8 Potato Farls.

County Wicklow Irish Stew

Ingredients:

8 small lamb chops

Salt And pepper

1 Tablespoon vegetable oil

Parsley, bay leaves, peppercorns, thyme, rosemary

3 or 4 medium sized potatoes

4 cups of veggie stock

1 medium onion, finely chopped

1 large white leek, thinly sliced

1 1/2 cups celery stalks, diced

Chopped fresh parsley

Directions:

Heat oil in stockpot large enough to hold all chops in a single layer. Season chops with salt and pepper.

Brown chops on both sides. Spoon off any melted fat and add enough veggie stock to cover chops.

Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in a little muslin. Lower heat and simmer.

Meanwhile, quarter the potatoes. Add potatoes, onion, leek, carrots and celery to chops and liquid.

Simmer 20 minutes and add a little more water if needed, Simmer 10 more minutes or until potatoes are tender.

Season to taste. Garnish with parsley and serve.

As with all stews the longer it simmers the better and its even better the next day!!!

Irish Beef & Guinness Stew

Ingredients:

1 kg of top side beef or stew beef, cut into 1 cm cubes

2 tablespoons olive oil

3 bay leaves

1 large white onion, peeled and sliced

2 cloves garlic, peeled and chopped

2-3 tablespoons all-purpose flour

3/4 cup beef stock

1/2 cup Guinness stout

1 tablespoon chopped fresh parsley

3 carrots, sliced

3 potatoes cut into large cubes

salt and pepper to taste

Directions:

Heat the olive oil in a large saucepan or stove top casserole. Cook the bay leaves for a moment and then add the meat.

Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear.

Reduce the heat to low and add the garlic, cook for 2 mins then add the flour, and stir well until smooth.

Add the beef stock & Guinness, simmer, stirring, until the stew thickens a bit. Add the remaining potatoes & carrots.

You now have the choice of popping the stew into the oven @ 180 for about 1.5 hours – stirring twice or continuing to cook on the stove for about the same time… check meat is nice and tender before serving…

Season with salt and pepper to taste before serving.