This St Paddy’s Day, cook up a truly traditional Irish feast as part of the celebrations. Here are some popular Emerald Isle recipes to get you in the mood.
- 450g cabbage
- 450g potatoes (3 medium sized potatoes)
- 2 leeks
- 1 cup milk
- Salt and pepper to taste
- 1 pinch ground mace
- 1/2 cup butter
In a large saucepan, boil cabbage until tender; remove and chop or blend well.
Set aside and keep warm.
Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well.
Stir in cooked leeks and milk.
Blend in the kale or cabbage and heat until the whole is a pale green fluff.
Make a well in the centre and pour in the melted butter. Mix well.
Irish beef stew
- 1½kg stewing beef, cut into cubes
- 175g streaky bacon
- 3 tbs olive oil
- 12 baby onions, peeled
- 18 button mushrooms, left whole
- 3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
- Salt and freshly ground black pepper
- 1 tbs chopped thyme
- 2 tbs chopped parsley
- 10 cloves of garlic, crushed and grated
- 425ml red wine
- 425ml chicken or beef stock
- 50g butter
- 50g flour
Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time. Return to casserole, along with the herbs and garlic. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes. When the stew is cooked, remove the meat and vegetables. Bring the remaining liquid to the boil and add one tablespoon of roux. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil. Replace the meat and vegetables, and taste for seasoning. Sprinkle with chopped parsley and serve.
Makes 21 brownies.
- 6 tablespoons corn oil spread
- 1 cup sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 egg whites slightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup of finely chopped walnut
Heat oven to 180°C. Lightly spray a 20cm square baking pan with vegetable cooking spray.
In a pan over low heat, melt corn oil spread.
Add sugar; stir until well blended.
Remove from heat; stir in cocoa and vanilla.
Add egg whites; stir to blend.
Stir in flour and walnuts.
Spread batter into prepared pan.
Bake in a 180°C oven for 25 minutes or until edges begin to pull away from sides of the pan.
Cool in pan on a rack. Garnish with mint icing. Cut into finger shapes.
In a small bowl, stir together 1/3 cup powdered sugar, 1 1/2 teaspoons, 2% low-fat milk, 1 or 2 drops green food colouring and a few drops mint extract, if desired. Mix to drizzling consistenc.
For full tummies this St Paddy’s Day be sure to try these recipes or if Irish food fare doesn’t quite hit the spot, eat out from anyone of the many restaurants at Emperors Palace
Image from: TSG Quick Dishing