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Home > Article > Traditional Recipes for St. Patrick’s Day
Traditional Recipes for St. Patrick’s Day
Many people will be eating Irish food such as Irish Stew and Corned Beef and Cabbage on St. Patrick's Day. A more traditional meal would be ham and cabbage or bacon and cabbage. Following are a few traditional Irish recipes of dishes which are usually served during St. Patrick’s Holiday:
Irish Stew
Ingredients: (for 4 people)
900g boneless shoulder or neck of lamb, trimmed and cubed
225g potatoes, peeled and cut into large piece
225g carrots, washed trimmed and coarsely sliced
225g leeks, cut into coarse slices
225g baby onions
2 fresh thyme sprigs
250ml double cream
1 tablespoon unsalted butter
Fresh parsley leaves, blanched and refreshed
Place the lamb in a heavy flameproof casserole with 1.2 liters of water and a little salt. Bring to the boil and skim off any scum and fat, then simmer for 30 minutes.

Add half the potatoes and simmer for another 30 minutes. Stir quite vigorously to break up the potatoes. Add the rest of the potatoes and the remaining vegetables and thyme. Simmer for another 30 minutes or so until the meat and vegetables are tender. Add the cream, butter and parsley, then reheat quickly and serve.
Corned Beed with Cabbage
Ingredients: (for 6 people)
1½ kg corned beef
3 large carrots, peeled and cut into bite-sized pieces
3 large potatoes, peeled and cut into bite-sized pieces
2 large yellow onions, quartered
1 green cabbage, cored and cut into 8 pieces
1 thyme sprig
1 bay leaf
2 cups water
1 cup beer
In the slow cooker, combine the beef, carrots, potatoes, onions, cabbage, thyme, and bay leaf. Add the water and beer.

Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Remove the thyme and bay leaf.

Put the beef to a cutting board and cut into thin slices. Divide the meat among shallow bowls, surround with the vegetables, and spoon some of the cooking liquid over the top. Serve immediately.
Irish Soda Bread
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon allspice
½ teaspoon salt
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1 egg, beaten
1 cup buttermilk
¼ cup dried figs
¼ cup dried cranberries
¼ cup toasted walnuts
In a large bowl, combine the flour, baking powder, baking soda, allspice and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture.

Using the fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the dried fruit and the walnuts and mix into the flour mixture until it is integrated.

Turn the dough out onto a floured surface and squeeze gently until the dough forms a smooth ball. Shape the dough into a round loaf. Place the dough onto a lightly oiled baking sheet. Score the top of the loaf with a very sharp knife.

Preheat the oven to 375 degrees. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
Irish Coffee
Ingredients: (for 1 person)
very hot strong black coffee
1 tablespoon whipped cream
2-3 teaspoon sugar
Irish Whiskey
Heat the glass. Heat whiskey and poor into the glass, fill with very hot black coffee in which the sugar has been disolved. Float the cream on top.

Note: Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon. The secret lies in the combination of the piping hot coffee with a slight taste of Irish Whiskey and the cold soothing cream on top.
Irish Omelette
6 small eggs or 4 large eggs
1 cooked potatoes, mashed
1 tablespoon chopped chives
1 tablespoon butter
salt and peppers
squeezed lemon juice
Separate the eggs and beat the yolks, add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then place under the broiler to finish and puff it up. Serve immediately.
Irish Pot-Roasted Chicken
2 ¼ kg chicken
1 kg potatoes
170 g bacon
115 g oatmeal
4 medium carrots, sliced
3 medium onions, sliced
2 tablespoon butter
3 tablespoon giblet stock
3 tablespoon oil
salt and pepper
seasoned flour
If there are giblets with the chicken, take them out, wash all but the liver, and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the chicken inside and out and remove any lumps of fat from the inside; sprinkle with salt.

Mix together the oatmeal, chopped onion, butter, stock, and seasoning, stuff the chicken with this mixture and secure well. Heat the oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the chicken in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole.

Strain the giblet stock and make it up to about 1.5 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (3500 C) for about an hour.

Meanwhile, cut the potatoes into thick slices and lighten them in boiling water, or steam them for about 5 minutes. Mix them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another half an hour. Remove the paper for the last few minutes for browning.
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