St. Patrick’s Day is just around the corner and to help you get ready for this fantastic celebration of Ireland we’ve rounded up a couple of succulent St. Patrick’s Day recipes you can whip during the festivities.
- 60g butter
- 2 medium white onion, chopped
- 600g potatoes, peeled and chopped
- Salt and pepper
- 800ml vegetable or chicken stock
- 240g sorrel leaves, shredded
For the Croutons
- 2 slices thick wholemeal bread
- Olive oil or melted butter to brush on
- 100g grated Irish cheese
Melt the butter in a saucepan, add the onion and potato and cook gently, covered for about 10 minutes, stirring occasionally.
Add salt, pepper and stock and bring to the boil.
Simmer uncovered for about 5 minutes until the potatoes are tender. Add the sorrel leaves and cook for 5 minutes more.
Liquidise the soup until smooth.
To make the Cheese Croutons: Cut shapes from the bread and brush lightly with olive oil or butter. Grill on one side then turn over and sprinkle with the grated cheese and grill until cheese is melted.
Place on top of the hot soup.
- 250g potatoes, peeled, cooked and mashed
- 250g raw potatoes, peeled and grated
- 100g plain flour
- 125ml milk
- Salt and freshly ground black pepper
- 1-2 tablesp. olive oil
- A knob of butter
- 8 sliced of smoked salmon
- 150ml soured cream
Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency.
Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time.
Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.
- 200g caster sugar
- 200g soft butter
- 4 medium eggs
- 1tsp Irish cream liqueur (optional)
- 200g self-raising flour
- 1 pack green sugarpaste icing sugar
- 1 tub ready-made royal icing
- 2 x 12 cup muffin tins,
24 muffin cases
Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Put the sugar and butter in an electric mixer and beat until pale and fluffy.
Beat the eggs lightly in a small bowl and add slowly to the mix, using medium speed. If the mixture starts to curdle, add a little of the flour. When the eggs and butter mixture is well combined, mix in the liqueur (if using) and the remaining flour at slow speed.
Divide the mixture between the muffin cases using two teaspoons or a piping bag with a wide nozzle [no.10].
Bake for 18-20 minutes or until the sponge is lightly golden and springs back to the touch.
Leave to cool before icing.
To make shamrock decorations:
Roll out the green sugarpaste to about 3mm thickness using a little icing sugar to prevent sticking. Cut out shamrock shapes and put to one side.
Prepare the royal icing as on the pack and cover the cupcakes with a spoon or pallet knife
[Add green colouring if desired].
Place the green shamrock shapes on the icing before completely set.
Wait until fully set before serving.
The above recipes come courtesy of Bord Bia.