Irish recipes for St. Patrick's Day

1. Heat the oven to 350 F

2. In a large frying pan, heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.

3. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.

4. Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using), replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much -- if it is, add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.

Irish Soda Bread

*Recipe courtesy of Canadian Living.

Ingredients

• 2 cups all-purpose flour


• 1 cup whole wheat flour


• 2 tbsp flax seeds or sesame seeds


• 2 tbsp granulated sugar


• 1 tsp baking soda


• 1 tsp salt


• 1-1/2 cups buttermilk


• 1/4 cup vegetable oil

Directions

1. In large bowl, whisk together all-purpose flour, whole wheat flour, flax seeds, sugar, baking soda and salt.

2. In small bowl, whisk together buttermilk and oil. Add to dry ingredients all at once; stir with fork until soft dough forms.

3. On lightly floured surface and with floured hands, press dough into ball; knead lightly 10 times. Place on greased baking sheet; gently pat out dough into 6-inch (15 cm) circle.

4. With sharp knife, score large X on top of loaf.

5. Bake in centre of 375ºF (190ºC) oven for about 45 minutes or until golden and tester inserted in centre comes out clean.

Corned Beef and Cabbage

*Recipe courtesy of Food Network.



 

Ingredients (Makes 6-8 servings)

For the brine:

• 1 cup kosher salt


• 1 cup brown sugar


• 1-1/2 tbsp whole coriander


• 1-1/2 tbsp whole mustard seeds


• 1-1/2 tbsp whole black peppercorns


• 1-1/2 tbsp whole allspice


• 4 sprigs fresh marjoram


• 4 sprigs fresh thyme leaves


• 2 bay leaves


• 1 (2-1/2 to 3 pound) brisket


• 3 tablespoons extra-virgin olive oil


• 1 onion, halved


• 6 carrots, coarsely chopped


• 1 head celery including leaves, coarsely chopped


• 1 head garlic, halved


• 3 sprigs fresh marjoram


• 1 small cabbage cut into 6 to 8 wedges

Herbed Root Vegetables:

• 2 tbsp extra-virgin olive oil


• 2 tbsp unsalted butter


• 1 lb new potatoes, scrubbed


• 1 lb baby carrots, trimmed and scrubbed


• 1 lb baby turnips, trimmed and scrubbed


• 1 lb baby parsnips, trimmed and scrubbed


• Kosher salt and freshly ground black pepper

Herb Butter:

• 1/2 lb unsalted butter, softened


• 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil


• Kosher salt and freshly ground black pepper

Directions

Brine:

1. Combine all the brine ingredients, except the brisket, in a large non-reactive bowl.

2. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat.

3. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.

Herbed Root Vegetables:

1. Heat the oven to 300 degrees F.

2. Heat a large pot or Dutch oven over medium-high heat and add the olive oil.

3. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes.

4. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat.

5. Bring to a boil skimming any foam that surfaces.

6. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes.

7. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.

8. Remove the meat, cover it with foil, and let it rest for 20 minutes.

9. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the herbed root vegetables.

Herb Butter:

1. Put the olive oil and butter into a large pot over medium-high heat.

2. Add the vegetables and toss to coat them well with the fat; season with salt and pepper.

3. Add 1 cup water and bring to a boil.

4. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

Meanwhile, make the herb butter by combining the soft butter and herbs together; season with some salt and pepper.

To serve, spread some herb butter in the bottom of a bowl. Add the hot vegetables and dot with more herb butter. Moisten with some of the cooking liquid and serve.

Irish Shepherd's Pie