Staying in for Saint Patrick’s day? Impress your friends with these classic food that will melt their heart and make their day. Whether you’re Irish or Irish at heart, St Patrick’s Day is all about great music and culture, plenty of festivities and fun, and fabulous food and drink. If you’re throwing a party to celebrate Ireland’s patron saint, you can’t go past the Emerald Isle’s famous traditional dishes when it comes to the food – they’ll be perfect for any St Patrick’s Day hooley. Colcannon, boxty and soda bread are among the traditional classics, but it is probably Irish stew that’s the biggest favourite around St Patrick’s Day. With just a little planning before the big day you can really spice up your St Patrick’s day party.
Get planning, get cooking and have your tastiest St Patrick’s Day ever! Here are a few recipes straight from the heart of Ireland.
Traditional Irish Stew
- 1-1½kg neck or shoulder of lamb
- Bouquet of parsley, thyme and bay leaf (tied together with twine)
- 3 large onions, finely chopped
- Salt and freshly ground black pepper
- 3-4 carrots, chopped into bite-sized pieces
- 1 leek, chopped into bite-sized pieces
- 1 small turnip, chopped into bite-sized pieces
- Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
- 75-100g cabbage, shredded
- Finely chopped parsley and a dash of Worcester Sauce
* Remove the meat from the bone, trim off all the fat and cut into cubes. Keep the bones, place the meat in a pot, cover with cold salted water. Bring to the boil, drain and rinse the lamb.
* In a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip and cover with water. Simmer gently for one hour. Skim off the foam as it rises. (This is very important for the final flavour and appearance of the stew.)
* Add the potatoes and continue cooking for 25 minutes. For the last 5 minutes add in the cabbage. When the meat and vegetables are cooked remove the bones and bouquet of herbs. Stir in the chopped parsley and a dash of Worcester sauce.
For a more modern dish look to the quality of the smoked salmon from the west coast of Ireland. Beautiful served on its own or with some wheaten bread, it can also be given a twist with this simple pâté recipe.
Smoked Salmon Pâté
* 225g smoked salmon
* 225g cream cheese
* 1 tsp horseradish sauce
* 1 tsp lemon juice
* A few sprigs of dill
* Place all the ingredients in a food processor and blend – simple!
* Serve with a crisp green salad or some watercress for a shamrock-style effect.
Eating your greens takes on a whole new meaning on St Patrick’s Day, and even when it comes to dessert there are always at least 40 shades to choose from in an array of minty, chocolatey and shamrock-shaped concoctions.
But not everything needs to be green, and nothing says ‘eat me’ more on the day than these Guinness brownies.
3⁄4 cup superfine sugar
225g bittersweet chocolate, chopped
122g white chocolate, chopped
6 tablespoons unsalted butter
3⁄4 cup all-purpose flour
3⁄4 cup cocoa
1 1⁄4 cups Guinness stout
Confectioners’ sugar, for dusting
- Preheat the oven to 375 degrees.
- Butter an 8-inch-square pan.
- In an electric mixer, combine the eggs and sugar.
- Beat until light and fluffy.
- In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth.
- Remove from heat and beat into the egg mixture.
- Sift the flour and cocoa together and beat into the chocolate mixture.
- Whisk in the Guinness.
- Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the centre comes out almost clean.
- Remove from the oven and let cool on a wire rack.
- To serve, dust the cake with confectioners’ sugar and cut into squares.