A small collection of Irish Recipes for your St. Patty’s Day!
A few Main Courses, some Bread, Scones, an appetizer and even a lovely drink~ oh, and did I forget to mention the yummy dessert.. Which I am going to go make it right now, since it is actually making my mouth water! (didn’t anyone ever tell you not to post recipes when hungry?)
*New recipes added below- Some great suggestions from my friends in Ireland!
Beef & Sausage Cabbage Rolls
1 head cabbage
2 lbs. hamburger
1/2 – 3/4 lb. Italian sausage
1 c. Minute Rice
salt and pepper to taste
1 large can tomatoes
Boil water for cabbage. Bang core out of cabbage and loosen leaves. Boil until soft. Lay out on paper towel. Soak Minute Rice 5 minutes in water, then drain. Mix hamburger, sausage, rice, egg and onion by hand. Spoon mixture into cabbage leaf and secure with toothpick. Put all cabbage rolls into crockpot. Pour canned tomatoes over rolls. Top with water, enough to cover cabbage. Put dinner plate on top to hold them down. Bring to boil. Reduce and simmer for 2 hours.
Corn Beef & Cabbage Rolls
2 pounds corned beef brisket*
1 onion, quartered
2 pounds Russet potatoes, peeled and quartered
16 large outer leaves from a savoy cabbage
1 large egg, beaten
1/4 teaspoon salt
2 tablespoons chopped fresh parsley, divided
Mustard, for serving
Combine beef and onion with 8 cups water in a large pot. Bring to a boil, cover and simmer until very tender, 3 to 3 1/2 hours. Remove from pot and set aside. Add potatoes to pot and simmer until soft, 15–20 minutes. Remove and set aside; discard onion. Boil cabbage leaves in liquid, 3 at a time, until soft, about 2 minutes. Set aside. Reserve 2 cups cooking liquid.
Preheat oven to 350°F. Mash potatoes with egg, salt and half the parsley. Chop beef very coarsely. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes. Sprinkle with remaining 1 tablespoon parsley and serve with mustard.
*If corned beef brisket is unavailable, use a plain beef brisket, and season the cooking liquid with 2 tablespoons kosher salt, 2 teaspoons sugar, 2 bay leaves, 1 1/2 teaspoons mustard seeds, 1/2 teaspoon ground black pepper and 4 allspice berries (or 1/4 teaspoon ground).
Per serving (about 9oz/273g-wt.): 340 calories (160 from fat), 18g total fat, 6g saturated fat, 90mg cholesterol, 1530mg sodium, 23g total carbohydrate (3g dietary fiber, 4g sugar), 20g protein
Basil Beer Bread
Makes 1 loaf
Hands-on Time: 10 min
Total Time: 1hr 5 min
olive oil for the baking sheet
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
1 12-ounce bottle beer, preferably ale
flour for the work surface
1 cup chopped or torn fresh basil
1. Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
2. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.
3. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.
You can also toast this dense, hearty bread and drizzle it with olive oil.
Calories 336; Calories From Fat 8%; Fat 3g; Sat Fat 2g; Cholesterol 3mg; Sodium 977mg; Carbohydrate 63g; Fiber 3g; Sugar 0g; Protein 12g
Herb and Cheese Scones
Here’s a savory take on the often sweet scone. These can be used to top casseroles and stews too.
Recipe courtesy of Darina Allen of the Ballymaloe Cookery School in County Cork, Ireland.
3¼ cups unbleached white flour
1/2 teaspoon salt
½ teaspoon baking soda
1½ to 1¾ cups buttermilk
2 tablespoons plus 2 teaspoons freshly chopped herbs (rosemary, sage, thyme, chives, parsley, etc)
1 cup grated mature cheddar cheese
1) Preheat the oven to 450F.
2) Mix all the dry ingredients (including herbs) together in a large wide bowl, make a well in the center and pour in most of the buttermilk. Using one hand, stir in a full circle starting in the centre of the bowl working towards the outside of the bowl until all the flour is incorporated. Add more milk if necessary. The dough should be soft but not too wet and sticky.
3) When it all comes together, turn it out onto a well-floured board. Wash and dry your hands. Roll around gently with floury hands for a second, just enough to tidy it up.
4) Flip over, form it into a round and flatten to approximately 1-inch thick. Stamp out into scones with a cutter, or cut with a knife.
5) Brush the top of each one with egg wash and then dip into grated cheddar cheese, bake on a floured baking sheet for about 20 minutes in a hot oven, or use to cover the top of a casserole or stew. Cool on a wire rack.
Baby Brie Crab Appetizers Recipe
I know these are not exactly an “Irish recipe” but they are so good, I couldn’t resist..and they are wearing green..a little..
Makes: 30 appetizers
Prep Time: 25 minutes
1 pkg. (8 oz.) Brie Cheese
1 can (6 oz.) crab meat with leg meat, well drained
2 tbsp. mayonnaise
1 tbsp. diced pimiento (from 2 oz. jar), drained
1 tbsp. minced shallot
2 pkg. (2.1 oz. each) frozen phyllo tartlet shells
1 tbsp. chopped fresh chives
Heat oven to 350 F.
Trim rind from outside edge of cheese.
Cut crosswise into 6 strips. Trim rind from each strip.
To form 30 pieces, cut the 4 longest strips each into 6 cubes.
Cut the 2 shortest strips each into 3 cubes.
In small bowl, combine crab meat, mayonnaise, pimiento and shallot.
Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 tsp. each. Top with cheese cube.
Bake 5 minutes or until cheese is soft and melted.
Sprinkle with chives.
Mini Caramel Irish Cream Cheesecakes
What You’ll Need For The Crust:
3/4 of a sleeve of chocolate graham crackers
1/2 a stick of butter melted
1/4 a cup of sugar
Crush graham crackers. (I use my food processor.) Stir in butter and sugar. Line a muffin pan with muffin liners (14-15) and place crust in the bottom of each liner and press firmly into place. Set aside.
What You’ll Need For The Cheesecake:
2 – 8 ounce packages of light cream cheese
1/2 cup of ricotta cheese
1/2 cup of sugar
1/4 cup of Bailey’s Irish Cream with a hint of caramel (or just plain Bailey’s)
1/2 cup of unbleached all purpose flour
Shaved chocolate (optional)
Whipped cream (optional)
Preheat oven to 325 F.
Cream together cream cheese, eggs, ricotta, sugar and Bailey’s. Add flour and mix until just blended. Fill each muffin liner 3/4 of the way full. Bake for 25-30 minutes until cheesecake are set.
Once cooled top with shaved chocolate and homemade whipped cream if desired. Store in the refrigerator.
Makes 14-15 mini cheesecakes.
1 fl oz Espresso
1 Tbl. Whipped Cream
1 pinch Cocoa Powder
Splash Baileys Irish Cream
Pour splash of Irish cream into an espresso cup. Pour in prepared espresso and add sugar if desired, (not necessary). Top with a dome of whipped cream. Dust with cocoa powder and add chocolate covered coffee bean or shaved chocolate curls. enjoy!
The recipe calls for cooked, mashed potatoes. These should be freshly boiled, and used warm.
2 cups mashed potatoes
1 cup plain flour
2 tbsp butter
Melt the butter and mix into the potatoes with the salt. Work in the flour quickly but thoroughly and knead lightly. Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate. Cut in quarters (farls) and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat.
Scallion and Potato Soup
Hands-on Time: 10m
Total Time: 30m
1 tablespoon unsalted butter
18 scallions (white and light green parts), sliced
1 1/2 pounds new potatoes, cut into 1/2-inch chunks
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken or vegetable broth
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1. Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute.
2. Add the potatoes, wine, cream, broth, salt, and 1/4 teaspoon of the pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
3. Ladle the soup into individual bowls and sprinkle with the remaining pepper.
Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking.
Calories 511; Calories From Fat 65%; Fat 37g; Sat Fat 23g; Cholesterol 130mg; Sodium 671mg; Carbohydrate 36g; Fiber 5g; Sugar 3g; Protein 8g
A Recipe for Champ
1 lb potatoes
2 oz scallions, spring onions or green onions
¼ pint milk
4 tablespoons of butter
Freshly ground pepper
Peel and boil potatoes in water until done.
Drain the potatoes and mash them.
Pour the milk into a saucepan, add the chopped scallions and cook vigorously.
When cooked, sieve the scallions and set the milk aside.
Add the scallions to the potatoes and mix well.
Add as much of the scallion or green onion infused milk as possible to make a ‘wet’ soft mixture.
Season with freshly ground pepper (and salt if desired)
Serve the Champ with a central well filled with melted butter.
Prep Time: 15 Minutes
Cook Time: 1 Hour 45 Minutes
Ready In: 2 Hours
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 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)
1. 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.
2. 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 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3. 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
Serve piping hot and Enjoy!
Steak & Guinness Pie
2-1/4 pounds round steak
1 tablespoon flour seasoned with salt and pepper
3 ounces lard
8 slices bacon, chopped
5 medium onions
1 tablespoon raisins
1 teaspoon brown sugar
10 fluid ounces Guinness Stout
1 recipe of pie crust dough for a double-crust pie
Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350 F) for 2-1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown
gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust and bake it at 350 F for 8 to 10 minutes. Remove from oven and add the Guinness/beef mixture, cover with the top layer of pie crust, and bake until golden, about 10 more minutes.