St. Paddy’s Day: Favorites from the KitchenPosted 03/15/2016
What will be set out on the kitchen island this St. Patrick’s Day in your Maracay home? Whether you want a few fun things to snack on or a full-course meal, we’ve got you covered! We have gathered a few recipes for appetizers, inspired by the holiday and Irish classics, and then of course our favorite Irish classic dishes, themselves!
Corned Beef and Cabbage Rolls: Corned Beef and Cabbage is a well-known traditional Irish meal, but adding cheese, coleslaw and wrapping all that goodness in a chewy, fried egg roll makes it just that much better!
- 1 1/2 quarts oil
- 2 cups coleslaw
- 1 tbsp. water
- 1/2 cup thinly sliced onion
- 4 ounces chopped corned beef
- 1/2 tsp. black pepper
- 1/4 tsp. salt
- 1 cup diced cooked potatoes
- 1 cup Monterey Jack cheese, divided
- 8 (7 inch square) egg roll wrappers
- 2 tbsp. all-purpose flour
- 2 tbsp. water
- In a large skillet, over medium high heat, heat oil to 375 degrees F.
- In a medium skillet over medium heat, sauté coleslaw, water and onions until tender. Add the chopped corned beef, pepper, and salt and sauté 1-2 minutes. Transfer to a large bowl and mix in cooked potatoes.
- In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
- To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and sprinkle with 2 tablespoons of cheese. Fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with thousand Island dressing.
Lucky Spinach Quiche: Transforming your quiche into a four-leaf clover is by no means necessary, but we think it adds a bit of luck.
- 10 oz. frozen spinach, thawed and drained
- 3 eggs
- 1/3 cup half-and-half (or milk or cream)
- 1/2 cup grated gruyere or cheddar
- 1/4 cup grated parmesan
- 3 oz. cream cheese, room temperature
- 1/2 cup diced onion (white, red, or green onions)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 recipe pâte brisée (recipe below)
Directions (makes three quiches or 12 mini quiches):
- Preheat oven to 425ºF. Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix. Shape the pâte brisée in either of the two methods described below. After the shape crusts are filled, place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.
- Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.
- If you want to go that extra inch and make your quiche into a four-leaf clover, directions for shaping the crusts can be found here.
- 2 1/2 cups flour
- 1 cup (2 sticks) butter, chilled and cut into small pieces
- 1 tsp. salt
- 1/4-1/2 cup ice water
Directions (makes two 9-inch pie crusts):
Mix the flour with the salt. Cut the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Add the ice water, a little at a time, while gently mixing until the dough sticks together. Split the dough in two. Place each half on a piece of plastic wrap and flatten each into a disc. Wrap the dough in the plastic wrap and refrigerate at least 1 hour, until ready to use.
Irish Shepherd’s Pie: This traditional Irish dish may seem like it has a lot of ingredients, but once you have them, all you have to do is toss them together and cook them up—easy!
- 1 tbsp. olive oil
- 1 tsp. black pepper
- 1 lb. ground beef or 1 lb. lamb
- 1 large onion, finely diced
- 3 to 4 large carrots, finely diced
- 1 cup frozen peas
- 3 to 4 sprigs fresh thyme, finely chopped
- 2 tbsp. flour
- 1 tbsp. butter
- 1 glass red wine
- 2 tbsp. tomato paste
- 2 tbsp. Worcestershire sauce
- 1 cup stock
- 1 large quantity mashed potatoes (estimating 6 cups, fresh or leftover)
- 1 egg, beaten
- Grated parmesan cheese (optional)
- Pre-heat oven to 400 F.
- Sauté carrots in the olive oil until starting to get tender. Add in the onions and sauté for a minute or two then add the meat. Season with black pepper and thyme.
- Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine, and Worcestershire sauce.
- Let this reduce slightly then add the chicken stock. Allow mixture to reduce down until you have a thick meaty gravy. Season to your taste.
- Remove from heat. Grease an ovenproof dish* (9×13 works, as does an oval baker) with butter and add the sauce.
- Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
- Bake for about 20 minutes or until the potato is nice and browned on top.
- Serve as is or with some crusty bread to mop up that yummy sauce!
Angie’s Skehan Irish Stew: This particular Irish Stew makes for the ultimate comfort meal; and, better yet, it’s a family recipe that’s been passed down through generations!
- 2 tbsp. rapeseed oil (or olive oil or canola oil)
- 2 lbs. lamb shoulder, trimmed and cut into 1 inch chunks
- 2 onions, peeled and roughly chopped
- 3 celery stalks, trimmed and sliced
- 1 bay leaf
- 4 large carrots, peeled and roughly chopped
- 4 cups beef or lamb stock
- 2 lbs. potatoes, peeled and cut into 1/2 inch slices
- 1.5 tbsp. of butter
- Sea salt and ground black pepper
- Slices of white bread, to serve
- Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches. Remove and set aside on a plate. Reduce the heat to medium–high; add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.
- Preheat the oven to 325 F.
- Return the meat to the pot, along with the bay leaf and stock, season with sea salt and ground black pepper and bring to the boil. Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of sea salt and ground black pepper. Cover and place in the oven to cook for about 1.5 hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have colored.
- You can serve the stew straight away or leave it covered overnight in the fridge for the flavors to develop. Serve in deep bowls with slices of white bread to soak up the liquid.
Deluxe Corned Beef Hash: We couldn’t resist the Deluxe Corned Beef Hash from AllRecipes.com, a true Irish classic, hardy, but not too heavy, and perfect for breakfast, lunch or dinner!
- 2 tbsp. butter
- 2 tbsp. extra-virgin olive oil
- 2 lbs. cooked corned beef, cubed
- 2 tbsp. chopped fresh parsley
- 1/4 tsp. dried thyme leaves
- Salt to taste (optional)
- 1/2 tsp. ground black pepper, or to taste
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 large carrot, coarsely shredded
- Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes.
- Stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.
- Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
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