St. Patrick's Day is a celebration for everyone at home and abroad and what better way to celebrate than to cook some traditional Irish food! Here are just a few of our favourite Irish dishes.
Irish Soda Bread
Irish soda bread is a traditional bread that's quick and easy to make. It's perfect for serving with a St. Patrick's Day meal, or for snacking on throughout the day.
Ingredients
- 250g plain white flour
- 250g plain wholemeal flour
- 100g porridge oats
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 25g butter, cut in pieces
- 500ml buttermilk
Method
- Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
- Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
- Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.
Irish Stew
Irish stew is a classic dish that's perfect for a chilly St. Patrick's Day evening.
Ingredients
- 2 tbsp olive oil
- 1.25 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)
- 3/4 tsp each salt and black pepper
- 3 garlic cloves , minced
- 2 onions , chopped
- 180g bacon, diced
- 3 tbsp plain flour
- 440ml Guinness Beer
- 4 tbsp tomato paste
- 750 ml chicken stock/broth
- 3 carrots , peeled and cut into thick pieces
- 2 large celery stalks , cut into pieces
- 2 bay leaves
- 3 sprigs thyme
Method
- Cut the beef into 5cm chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over..
- Lower heat to medium. Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices).
- Cover, lower heat so it is bubbling gently. Cook for 2 hours. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with potatoes.
Colcannon
Colcannon is a traditional Irish dish made with mashed potatoes, cabbage, and butter. It's simple to make, but oh-so-delicious
Ingredients
- 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
- Salt, to taste
- 5 to 6 tablespoons unsalted butter, plus more for serving
- 3 lightly packed cups chopped cabbage
- 3 green onions, minced
- 1 cup milk or cream
Method
- Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
- Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
- Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
- Cook the greens for 3 to 4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
- Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
- Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
- Add salt to taste and serve hot, with a knob of butter in the centre.
Let us know if you try out these recipes and how they turn out!