St. Patrick’s Day, also known as The Feast of Saint Patrick, is the day the people of Ireland come together and celebrate the foremost patron saint of Ireland, Saint Patrick. And what is a feast without food, right?
Here are some fantastic recipes you should try at home:
Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 6-8
- 3 Tbsp unsalted butter
- 2 cups white or yellow onion, chopped
- 1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
- 450g potatoes, peeled and cut into chunks
- 6 cups water
- 6 cups fresh watercress, about 200g, chopped, stems included
- 1/2 teaspoon black pepper
- About 6 Tbsp sour cream, stirred in, or for garnish
- In a large pot, heat the butter until frothy, then cook the onions over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook.
- Add the wine or stock, potatoes and water and bring to a boil. Turn the heat down to low, cover the pot and simmer until the potatoes are soft, about 30 minutes.
- Add the watercress to the pot. Stir well and cook for 2 minutes. Turn off the heat and purée the soup with an immersion blender. If you don’t have an immersion blender, pour the soup in batches into a blender and transfer the blended soup to a clean pot. Be careful when blending hot liquids to only fill the bowl a third of the way, and to hold down the blender’s lid while you purée the soup.
- Add salt to taste, then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon in the center of each person’s bowl.
Guacamole Deviled Eggs
Prep Time: 25 Minutes Serves: 4
- 6 hard boiled eggs
- 2 ripe avocados
- 1 Tbsp lime (or lemon) juice
- 1/2 teaspoon salt
- 1 Tbsp sour cream (can skip if you need dairy-free)
- 1 Tbsp chopped coriander (plus a several leaves for garnish)
- 1 Tbsp chopped chives or green onion
- Carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
- Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl. Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.)
- Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped coriander leaves and chives.
- Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites. Top with a small sprig of fresh coriander leaves or some chopped chives.
Brown Sugar Irish Coffee
Prep Time: 10 Minutes Chilling Time: 1 hour Serves: 1
- 1 cup dark brown sugar
- 1 cup water
- 1 cup heavy whipping cream
- 100ml freshly brewed hot coffee
- 30ml Irish whiskey
- Make the brown sugar syrup: Place the brown sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
- Make the whipped cream: Using a stand mixer with a whisk attachment, or using a hand-held whisk, whisk the cream with 1/4 cup of the cooled brown sugar syrup until it hits the ribbon stage. This is when you lift your whisk and a bit of the thickened cream falls back in a ribbon, keeping its shape for a second or two before dissolving on the surface.
- Make your cocktail: Place the coffee and whiskey in an Irish coffee glass, coffee mug, or what have you along with 15ml of the brown sugar syrup. (Use more or less of any of these ingredients according to your taste.) Top with plenty of the whipped cream and serve.
Soda Bread Biscuits
Prep Time: 10 Minutes Cook Time: 12 Minutes Makes: 12 Biscuits
- 3 cups all purpose flour
- 1/4 cup to 1/2 cup of sugar (depending on how sweet you want them)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons caraway seeds
- 1/2 to 1 cup of raisins
- 1 1/4 cups buttermilk
- Preheat oven to 425°F. Butter a standard muffin pan.
- In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt.
- Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, smooshing (technical term) the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal. If you are using raisins, caraway seeds, or any other add-ins, mix them into the mixture now.
- Make a well in the center of the flour. Pour the buttermilk into the center of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk.
- Then use your hands to form the mixture into a loose, shaggy, slightly sticky ball of dough.
- The dough should be a little sticky, if it’s too dry, add a tablespoon more of buttermilk. If it’s just too wet to handle, add a sprinkling more of flour. Do not over-mix!
- And at this point work quickly. As soon as the acidic buttermilk interacts with the alkaline baking soda, bubbles will form and leavening will start.
- 5 Break off 12-equal portions of the dough and place them in the wells of the muffin tin.
- Put in the oven and bake for 12-13 minutes at 425°F, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more.
- Serve with butter and jam.
Irish Beef Stew
Prep Time: 25 Minutes Cook Time: 1 hour, 50 Minutes Serves: 4-6
- 500g well-marbled chuck beef stew meat, cut into chunks
- 3 teaspoons of salt (more to taste)
- 1/4 cup Olive Gold oil
- 6 large garlic cloves, minced
- 4 cups beef stock or broth
- 2 cups water
- 1 cup of Guinness extra stout
- 1 cup of hearty red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 bay leaves
- 2 tablespoons butter
- 1kg potatoes, peeled, cut into pieces (about 7 cups)
- 1 large onion, chopped (1 1/2 to 2 cups)
- 2 cups diced pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the Olive Gold Oil in a large, thick-bottomed pot over medium-high heat.
- Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
- Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar and bay leaves. Stir to combine.
- Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
- Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
- Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.
- Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.