Traditional St.Patricks Day recipes

[IRiSHMaFIA]

Here ye go eefan. As you'll see they're dead easy to make.

Colcannon

2 lbs Potatoes
4 oz Butter
1/2 pt Milk
1 Cabbage
1 Onion


- Peel and divide the potatoes, chop the onions and cabbage.

- Layer a saucepan with the potatoes and add the pinch of salt and pepper.

- Layer the onion and cabbage on top of the potatoes and add enough water to cover the mixture.

- Boil and then simmer for 15 to 20 minutes until the potatoes are cooked.

- Mash the mixture thoroughly adding the butter and milk to ensure a good consistency. Serve with meat, steak, sausages, etc.



Boxty

(Griddle Cakes)

8oz raw potatoes
8oz potatoes, cooked and mashed
8oz plain flour
salt and pepper to taste
1 Free Range egg or 1 tsp bicarbonate of soda
2oz butter or margarine, melted
a little milk if necessary


- Peel and grate the raw potatoes and mix with the cooked, mashed potatoes. Stir in the flour (with the bicarbonate of soda if using) and season well with salt and pepper.

- Beat the egg (if using) and add to the potatoes with the melted fat and enough milk to make a batter of dropping consistency.

- Grease and heat a griddle or heavy frying pan and drop tablespoons of the mixture onto the hot surface, cooking until crispy and golden on both sides. You will need to do this in batches.

- Serve with apple sauce or as part of a meal with sausages, eggs, fried bread etc..


St Patrick's Soup

2oz butter or vegan margarine
4oz onions, sliced
8oz potatoes, peeled and finely diced
8 oz carrots, peeled and finely diced
8oz mushrooms, sliced
8 oz green cabbage, chopped
pinch ground cloves
1 ¾ pints vegetable stock
4oz oatmeal
Salt and pepper to taste
Single cream or soya cream to swirl


- Melt the butter / margarine in a large saucepan. Add the onions, potatoes and carrots and fry gently for about 5 minutes until soft. Add the mushrooms, cabbage and ground cloves and cook for 5 minutes more.

- Add the vegetable stock and oatmeal, bring to the boil, then simmer for about 20 minutes

- Allow to cool, then puree in a blender or food processor until the soup is smooth. (If you prefer a slightly chunky soup, just puree half the mixture.)

- Return the soup to a clean pan and heat through gently. Season to taste. Serve in individual soup bowls with a swirl of cream on top if liked.


Soda Bread

3 Cups of Bread Flour
2 Large Eggs (Beaten)
1 Cup of Graham Flour
1/2 Cup of Sugar
1 1/3 Tablespoon of Salt
1 1/3 Tablespoon of Butter
1 1/2 Tablespoon of Baking Soda
1 1/2 Cup Buttermilk
2 Tablespoons of Dry Yeast
1 Cup of Warm Water


- Using a smallish bowl, combine the sugar, yeast and warm water. Let the yeast rise.

- Then, using a large bowl, mix together the flour, baking soda, salt and sugar. With a pastry blender cut in the butter until the mixture is smooth.

- In the bowl mix in the beaten eggs and stir in the buttermilk and soda.

- Mix the liquids and dry ingreditns together with a fork. Then on a board, gently knead the pastry for about 5 minutes to a good consistency.

- With you hands, shape the dough into a round ball. Place on a baking tray and let it rise for about 1 hour.

- Now you can shape it into a loaf. Then with a knife, cut a line 1/4" deep from corner to corner. Brush the top with melted butter.

- Place in a preheated over at 345F for between 40 - 45 minutes. Remove and let it cool down.


Roast Pork with Irish Potato Stuffing

Stuffing

4 1/2 large potatoes (boiled or steamed and coarsely mashed, not overcooked)
1/4 cup butter
1 large chopped onion
2 large cooking apples, chopped
dash of sage
dash of thyme
salt and pepper

- Add the butter to the potato.
- Add chopped onion.
- Stir in apples, herbs salt and pepper.
- Stir well.

then ........

- 2 lbs of good quality pork tenderloin or lean pork chops
- 2 tablespoons of butter
- 2 tablespoons of apple cider or water


- Lightly salt and pepper the meat and coat it with the butter
- Place in a cooking dish and spoon the stuffing onto the meat and smooth it over evenly
- cover with foil.
- Bake at 350 Farenheit for 1.5 hours

[6ULDV8]

Cheers for those

I know it's not true Colcannon that I make but I do enjoy it with some leeks & garlic added.

[Skylace]

Thanks for these Irish. I'm going to have to give them a try. See if my hubby had anything like this too that he might like.

[girldorksrule]

Bread and Boxty sound delicious!

[faceless]

we always had colcannon as kids, but it was only ever made from leftovers from the night before, not cooked as a dish in its own right. It's well tasty either way.

[Aja]

[faceless]

well it was always when there was potatoes and cabbage and sometimes a few other bits of whatever there was was chucked in as well.

[Aja]

[eefanincan]

Don't know how I missed these before, Irish. Thanks! They look yummy