There’s no need to show off Irish DNA to enjoy some of the foods that might be served as the Irish and friends from other cultures celebrate St. Patrick’s Day.
This week’s recipes come from two Irish-themed sites.
“May you always walk in sunshine, may you never want for more, may Irish angels rest their wings right beside your door.” Happy St. Patrick’s Day.
• • •
Irish Boiled Dinner
- 4-6 lbs. corned beef
- 1 small cabbage
- 4-6 carrots
- 3-4 parsnips
- 1 large turnip
- 8 medium-sized potatoes
- onions, if desired
- 6-8 beets
- salt and pepper and other spices to taste
Place a piece of fancy brisket or some other preferred cut of corned beef in a large kettle. Cover with cold water and allow to simmer for three to four hours. Add salt and pepper and other spices.
About 1 1/2 hours before serving, add carrots, parsnips and turnips. Cut carrots and turnips in sizes smaller than the turnips.
Cut the cabbage in chunks and place in the kettle about three-quarters of an hour before serving. Thirty minutes before serving, add the potato chunks.
Cut onions into chunks and boil in a separate pot. Also boil the beets separately and then cut into chunks.
Remove meat to a platter and slice. Surround with carrots, parsnips, turnips and potatoes. Serve beets and onions in separate bowls.
Thicken any remaining broth with starch or flour and serve in a gravy boat. Add salt and pepper to taste.
• • •
Dublin Coddle
- 1 lb. bacon, sliced
- 2 lbs. pork sausage links
- 2 onions, sliced
- 2 cloves garlic, whole
- 4 large potatoes, thickly sliced
- 2 carrots, thickly sliced
- 1 bay leaf
- 2 whole cloves
- pepper to taste
- 4 cups apple cider or apple juice
- chopped parsley
Separate bacon into slices and place in large frying pan. Cook in batches until crisp. Drain grease after each batch.
Place sausages in the pan and brown in batches. Then place bacon and sausages in a large pot.
Add onions and garlic to the frying pan and cook over low heat until onions are softened. Add onions and garlic to sausages and bacon. Add sliced potatoes and carrots.
Place bay leaf and cloves in a cheesecloth, tie and place in pot. Cover all ingredients with apple cider or juice. Cover and simmer for 1 1/2 hours over medium-low heat. Do not boil.
Serve in large soup bowls and garnish with parsley. Serves 8-10.
• • •
Irish Chocolate Potato Cake
- 1 cup butter
- 2 cups sugar
- 3 cups flour
- 1/2 cup milk
- 4 tbsps. cocoa powder
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1/4 tsp. nutmeg
- 1 cup plain mashed potatoes
- 1 cup pecans or raisins, chopped
- 4 eggs
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
Peel then boil potatoes and mash when cooked. Do not use milk or butter during the mashing. Be sure to remove any lumps.
Sift all the dry ingredients. Melt butter and lightly beat the eggs. Mix all the ingredients together and blend thoroughly.
Pour batter into the prepared pan and cook about one hour or until cake tester comes out clean. Do not over cook.
Frost with a favourite frosting, if desired.
Joyce Walter can be reached at ronjoy@sasktel.net
