St. Patrick’s Day is a global celebration of Irish culture which normally takes place on the 17th of March. This day is known as a “feast” day and celebrates one of the patron saints of Ireland.
In lieu of this day of feasting, we would like to share 9 Intriguingly Indulgent Irish dishes consisting of 3 starters, 3 main courses and 3 desserts
Boxty pancakes with a creamy chicken and leek filling recipe (Recipe from By Pádraic Óg Gallagher'via The Telegraph)
Photo courtesy of The Telegraph
INGREDIENTS For the boxty: 300g raw potatoes, peeled 300g cooked potatoes, mashed 300g flour 10g salt 850ml milk
For the filling (serves 4): 4 free-range chicken breasts 100g smoked streaky bacon, in thin strips 1 tsp paprika ½ tsp black pepper ¼ tsp salt 1tbsp extra virgin grape seed oil 1 large onion, diced 1 large leek, thinly sliced 2 garlic cloves, finely chopped 150ml white wine 250ml chicken stock 200ml cream
METHOD To make the boxty: Grate the raw potatoes into a muslin cloth and squeeze as much liquid as possible into a bowl.
Let the liquid stand for 20 minutes.
Gently pour off the liquid and keep the starch that has settled in the bottom of the bowl.
Add the grated potatoes to mashed potatoes and flour.
Add the starch and salt, then mix.
Slowly add three-quarters of the milk to form a batter of pouring consistency.
Depending on the kind of potato you are using, you may not need to use all the milk. If the batter is too heavy add more milk.
Leave the batter resting for 30 mins.
Drop a ladle-full of the batter on to an oiled non-stick pan on medium heat, and cook it on the first side for around two minutes.
Check the colour (it should be a nice golden colour) on the bottom side and adjust the heat if necessary. Turn and cook on the other side for two to three minutes more, then put aside and keep warm. Repeat with the rest of the batter.
TO MAKE THE FILLING
Slice each of the chicken breasts in four equal pieces and season with salt, pepper and paprika.
Add the oil to a medium-hot pan and brown chicken pieces for 10 minutes until cooked, then remove and put aside.
Add the bacon to the pan and cook for three minutes, stirring constantly to ensure they don’t stick together. Add the onions and garlic, cook for four minutes. Then add the leeks and cook for a further three minutes.
Add your wine and reduce continuously, scraping up the goodness from the bottom of the pan until nearly dry. Add the chicken stock and reduce by half. Finally, add the cream and bring the sauce to a quick boil.
Add back the cooked chicken, reduce the heat and simmer until the sauce thickens.
Divide the mix in four and add each portion to the middle of a boxty pancake. Fold over and serve with a fresh salad.
- 12 slices of smoked salmon, preferably wild Irish salmon
- 1 lemon finely sliced
- handful chives, halved
To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you’ve made all six pancakes, then set aside.
To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
2 x 7-bone best ends of lamb (each about 275-350g)
salt and freshly ground black pepper
175g/6oz baby carrots
275g/10oz baby new potatoes
½ large onion, finely diced
1 tbsp olive oil
1 leek, finely julienned
fresh rosemary sprigs, to garnish
For the consommé, place all the consommé ingredients into a large stockpot and cover with at least 1.75 litres/3 pints of cold water. Place over a medium heat and bring to the boil. Skim off any scum or grease that rises to the surface with a slotted spoon. Lower the heat and simmer, uncovered, for about two hours until reduced by nearly two-thirds - you'll need 450 ml/¾ pint of stock in total.
Strain the stock through a fine sieve into a large jug and ideally leave to cool overnight so that you can scrape off any fat that settles on top.
For the stew, preheat the oven to 200C/400F/Gas 6.
Season the racks of lamb with salt and freshly ground black pepper and place in a small roasting tin. Roast in the oven for 20-25 minutes, or a little longer, depending on how pink you like your lamb. Remove from the oven and set aside in a warm place to rest for 10-15 minutes.
Meanwhile, peel and shape the baby carrots and baby potatoes into neat barrels. Place them into a clean saucepan with the reduced lamb stock and diced onion. Place on the heat and bring to a simmer.
Cook the vegetables gently for 10-15 minutes, or until the potatoes are completely tender but are still holding their shape. Season with salt and freshly ground black pepper.
Heat the olive oil in a frying pan, add the leek and sauté for 3-4 minutes until softened but not coloured. Season with salt and freshly ground black pepper.
To serve, carve the rested racks of lamb into chops. Put the leek julienne in the centre of each warmed wide-rimmed serving bowl and spoon around the Irish stew consommé. Arrange the lamb chops on top of the leeks and garnish with the rosemary sprigs.
4 shallot, 3 halved with their skin still on, 1 chopped as finely as you can
1 tsp grated horseradish, or 2 tsp creamed
1 tbsp white wine vinegar
2 handfuls watercress
For the chips
600g large baking potato
1 tbsp fine polenta or plain flour
1 tbsp sunflower oil
Heat oven to 180C/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time – they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
For the chips, 1 hr before serving, turn up oven to 200C/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.
Dark Guinness® Brownies (Recipe from J. Evans via All Recipes)
6 tablespoons butter at room temperature, cut into cubes
1 cup white sugar
4 eggs, room temperature
1 1/4 cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
1/2 cup chopped pecans (optional)
1 cup semisweet chocolate chips
1 tablespoon sifted confectioners' sugar, or as needed
Place oven rack in the center position. Preheat oven to 175 degrees C. Spray a 9x13-inch baking dish with cooking spray.
Whisk flour, cocoa powder, and salt together in a bowl.
Melt bittersweet chocolate, white chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
Beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, 2 to 3 tablespoons at a time, until just combined. Whisk in beer until batter is thin; fold in pecans.
Pour batter into the prepared baking dish; sprinkle semisweet chocolate chips over batter.
Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25 to 30 minutes. Cool to room temperature; dust top with confectioners' sugar.
Baileys Irish Cream Chocolate Chip Cheesecake (Recipe from Leslie via Food.com )