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Irish Recipes for a St. Patrick’s Day Celebration
March means it’s time to celebrate St. Patrick’s Day. Instead of just focusing on drinks, change up your cooking routine with these new recipes, all of which offer a traditional Irish interpretation of meals you’re already familiar with.
These traditional potato pancakes are a simple Irish dish that can be flavored with onions or garlic when desired. This recipe serves four people.
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon salt
2 eggs, lightly beaten
¼ cup (about) milk to mix
Butter or oil for frying
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture. Whisk together flour, salt and baking powder. Combine flour mixture into raw potatoes, mashed potatoes and eggs. Add enough mix to make a batter. Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot with or without sugar.
Irish Stew is a hearty, warming entree. Potatoes, carrots and lamb are the main features of this recipe, but include optional herbs for added flavor.
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1½ inch pieces
½ teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional)
Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for one hour or longer, depending on the cut of meat you used and if it is tender yet. Stir in potatoes and simmer for 15 to 20 minutes before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
For a different take on mashed potatoes, try Colcannon. Kale and spring onions give it a uniquely Irish flavor.
1 lb. 6 ounces potatoes, peeled and quartered
4 ounces curly kale, chopped (or spring cabbage if kale not available)
½ cup scallions/spring onions, roughly chopped
¼ cup scallions/spring onions, finely chopped
1 stick butter
Salt and pepper
Simmer the potatoes in lightly salted water until cooked (when pierced with a sharp knife, the potato is soft in the middle). Blanch the curly kale in boiling water for one minute. Drain and reserve. Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/spring onions to the drained kale and pulse in a blender for 10 seconds.
Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix. Finally, add the finely chopped scallions/spring onions and season to taste.
Whiskey Soda Bread
This bread recipe serves 8 to 10 people and can be prepared in under one hour. It can be made standard or sweet, based on preference.
1 cup raisins
½ cup Irish whiskey
3 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated orange rind
½ teaspoon baking soda
1 ⅓ cups buttermilk
¼ cup butter or margarine, melted
½ cup butter or margarine, softened
1 tablespoon Irish whiskey
Soak raisins in Irish whiskey overnight. Combine flour, sugar, baking powder, salt and orange rind in a large bowl; mix well. Stir in raisin mixture, blending well. Dissolve soda in buttermilk; add to flour mixture, stirring well. Stir in butter, mixing well. Spoon batter into a greased 2-quart casserole. Bake at 350° for 50 minutes or until golden brown. Cut into squares, and serve with Whiskey Butter.
Whiskey Butter Method: Combine butter and whiskey, blending well.