It’s time to celebrate Ireland’s National Holiday with an Irish Feast!
When it comes to food, Ireland has some famous dishes perfect for a St Patrick’s Day get-together, so no matter where you are in the World, why not throw a Party with these delicious recipes, to celebrate all things Irish on St Patrick’s Day!
And when you’re ready to tuck right in, it’s only fitting that you serve up your Irish Feast with this Irish Blessing:
‘For each petal on the Shamrock, this brings a wish your way. Good health, good luck and happiness, for today and everyday’…
BROWN SODA BREAD
This traditional bread is baked in kitchens across Ireland every day, and couldn’t be easier to prepare. Remember to mark the distinctive cross on it before it goes in the oven… it’s to let the Fairies out!
- 220g/8oz plain flour
- 220g/8oz wholemeal flour
- ½ tsp salt
- 1 tsp baking powder or bicarbonate of soda
- 1 pint/500ml buttermilk
Preheat the oven to 180C/350F/Gas mark 4. Mix all the dry ingredients together in a bowl. Make a well in the centre and pour in the buttermilk, use your hands to draw the flour and milk together. Next, pour ingredients onto a floured surface and lightly form into a round (do not over-knead). Cut a cross on the top. Place onto a floured baking tray and put into the oven for about 35-40 minutes.
When you take the bread out, turn it upside down and tap the bottom. If the bread sounds hollow it’s done. Leave to cool on a wire rack.
SMOKED SALMON PATE
The South and West coast of Ireland is famous for its quality traditional Wild Smoked Salmon. Beautiful served by itself, or you can also give it a twist with this simple pâté recipe.
- 8oz/225g smoked salmon
- 8oz/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. It’s as simple as that!
Then serve with a crisp green salad or some watercress for a Shamrock-style effect!
WARM WILD ATLANTIC MUSSELS WITH GARLIC, TOMATO AND CHILLI
Mussels are one of the most abundant of all Irish shellfish and have been eaten here since ancient times. There are dishes devoted to them, and festivals dedicated to them. They’re even immortalised in the famous Dublin song, Molly Malone… As she wheels her wheelbarrow, through streets broad and narrow crying… cockles and mussels alive, alive-oh!
- 6.5 lb/3kg mussels
- 3 cloves of garlic, peeled and finely chopped
- 1 red chilli, finely chopped
- 1 tin of plum tomatoes (14oz/400g)
- ½ pint/300ml lager
- 2 scallions (spring onions) cut into strips
- Olive oil
Wash the mussels in cold water, scrub well and remove the beards. Use only mussels that are tightly closed, discarding any that are open. In a large pan, heat some olive oil and sauté the garlic to soften without browning.
Add the mussels and cook for five minutes (or just until the shells are opening). Add the chopped chilli and tomatoes. Cook for a further three minutes to heat through, then finally add the lager and cook for a further two minutes or until the broth reaches boiling point.
Serve in large bowls topped with sliced scallions and accompany with Homemade Brown Soda Bread!
IRISH BEEF AND GUINNESS STEW
This is a classic Irish dish that is perfect for feeding a group of people, with the distinctive flavour of Guinness.
Perfect for St. Patrick’s Day!
- 2.25 lb/1kg of stewing beef (shin, flank or rib, trimmed and cut into 1in/2.5cm cubes
- 1 onion, peeled and sliced
- 2 carrots, sliced thickly
- 1 large or 2 small parsnips, peeled and cubed
- 1 pint/600ml Guinness, or beef stock
- Bouquet garni or mixed herbs
- 3 stalks celery, trimmed and cubed
- Half an orange, left whole (optional)
Season the beef and toss in the flour to coat. Heat a little oil and butter in a heavy pan and brown the meat in batches, then transfer to a casserole dish. Add the onions and other vegetables, and sweat gently for a few minutes in the same pan.
Transfer to the casserole dish. Add any remaining flour to the pan, stir to absorb whatever fat is left, then cook for a minute before stirring in the Guinness (or beef stock). Add the liquids to the casserole (enough to cover the main ingredients) as well as the bouquet garni or mixed herbs and the orange. Season, stir to mix well, cover and cook in the oven for about 2 hours, or until the beef is tender.
Remove the orange and bouquet garni, check seasoning. Serve with mashed potatoes and garnish with chopped parsley.
HOT SMOKED IRISH SALMON ON A BED OF COLCANNON
Colcannon is a traditional Irish dish of cabbage or kale and mashed potatoes.
- 28oz/800g – Plain Smoked Irish Salmon
- 1lb/500g floury potatoes
- 4 cups shredded leaves of cabbage
- 2 tbsp chopped scallions (spring onions)
- 2 tbsp butter or margarine
- 2fl oz/50ml heated milk
- Salt and black pepper
THE MUSTARD CREAM SAUCE
- 1 tbsp wholegrain mustard
- 1 pint/500ml cream
- 2 tbsp white wine
Colcannon: Boil the peeled potatoes in lightly salted water until tender, then drain. Boil the cabbage and spring onion for about five minutes. Drain and set aside. Mash the potatoes with the milk, butter, salt and black pepper to taste. Add the spring onion and cabbage mixture.
Mustard cream sauce: Mix all the ingredients together and heat gently until warm.
The Smoked Salmon: Cut into four pieces, heat the salmon in a preheated oven for five minutes at 175°C or 350°F.
Place the colcannon on the base of the plate. Pour the mustard cream sauce over it and top the dish with the Hot Smoked Salmon.
WARM CINNAMON SPICED APPLE CRUMBLE
- 500G (1LB 20Z) Bramley apples peeled, cored and diced
- 50g (2oz) caster sugar
- 1-2 tbsp water
- Whipped cream to serve
- Sprinkling of soft brown sugar to serve
- 225g (8oz) plain flour
- 110g (4oz) Butter
- 110g (4oz) caster sugar
- 1 tsp ground cinnamon
Preheat oven to 180C/fan oven 160C/Gas mark 4.
Place the apples, sugar and water into a saucepan and place on a medium heat. Bring to a simmer and stew, stirring occasionally for 5/7 mins until soft. Transfer to a pie dish, leave it cool.
Prepare the crumble by placing the flour and butter in a bowl; use your fingertips to rub together until the mixture resembles coarse breadcrumbs. Then mix in the sugar and cinnamon. Cover the apple mixture in the pie dish with the crumble, place it in the oven and bake for 30-35mins or until the crumble is golden and crisp.
Serve warm with some whipped cream and a sprinkling of soft brown sugar.
For added Irish flavour, drizzle with a hint of Jameson for St. Patrick’s Day!