The celebration of St. Patrick’s Day is for the Irish and all who on that day wish they were Irish.
Green milkshakes and green beer are not traditional Irish inventions — North Americans claim the credit. But in the spirit of the day, a bit of food colouring will turn a vanilla shake or a mug of beer into a visual treat in honour of the Emerald Isle.
This week’s recipes pay tribute to all who actually have, or claim to have, some Irish in their blood. Happy St. Patrick’s Day.
• • •
Irish Pasties
1 lb. beef roast
3-4 potatoes
salt and pepper to taste
2-9 inch pie crusts
melted butter
Gravy:
drippings from roast
1-2 cups water
2 tsps. beef bouillon
2 tbsps. corn starch
1/4 cup water
desired seasonings
Preheat oven to 450 degrees F. Cook the roast. Boil the potatoes. Cube roast and potatoes when cooked. Mix and add salt and pepper.
Cut pastry into squares. Place a good amount of filling on each square, fold corner to corner and seal. Slash with a knife to make steam holes.
Place on a greased cookie sheet and bake 15-20 minutes until crust is brown. Remove from oven and brush with melted butter.
To make the gravy, bring all ingredients to a boil, whisking constantly until thickened. Serve pasties with hot gravy poured over the top. Pasties may be eaten cold.
• • •
Leprechaun Shake
3 cups cold milk
1-4 serving pkg. of pistachio instant pudding
Place milk and pudding in a blender container and blend until smooth. Makes four servings.
• • •
Irish Colcannon
5 medium potatoes
kosher salt
6 tbsps. butter, divided
2 leeks
2 garlic cloves, thinly sliced
2 cups packed, shredded cabbage, divided
1 1/4 cups milk
1/2 cup heavy cream
pepper
1 scallion, thinly sliced
Place peeled and chopped potatoes in a small pot and season with salt. Cover with water and bring to a boil over medium heat. Simmer 30-40 minutes. Drain and cool slightly.
Melt 4 tbsps. butter in a large saucepan. Add leeks, using white and pale green parts only. Slice in half lengthwise and then slice crosswise. Cook about 8-10 minutes until soft. Add garlic and cook, stirring frequently until leeks begin to brown around the edges.
Add 1 cup cabbage and cook, stirring constantly, until wilted.
Add milk and cream and bring to a simmer. Add potatoes and remaining cabbage. Coarsely mash and season,
Transfer to a large serving bowl. Top with remaining butter and sprinkle with scallions.
Joyce Walter can be reached at ronjoy@sasktel.net
