Tuesday Recipe: Irish Feast

With St. Patrick’s Day right around the corner, it is time to start thinking about celebrating with a traditional Irish feast. Whether you are Irish, French or anything in between, you and your family will love these yummy recipes straight from the Emerald Isle.
Irish Soda Bread With Currants Irish Soda Bread

Ingredients

  • 4 cups all-purpose flour, plus more for dusting
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups buttermilk
  • 1/2 stick (1/4 cup) unsalted butter, melted
  • 1/2 cup currants
Directions

  • Preheat the oven to 400 degrees F.
  • Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.
  • Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).
Sweet Kelly Green Sculpture
  • Place the shaped dough into a cast-iron skillet or sheet tray. Cut an “x” into the top of the round loaf, using a knife.
  • Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.

Colcannon – Irish Mashed Potatoes

Ingredients

  • 4 russet potatoes, cleaned, peeled and cut into 2 inch chunks
  • 1 stick unsalted butter, divided
  • 3/4 cup heavy cream
  • 2 garlic cloves minced
  • 2 leeks, cleaned and whites thinly sliced
  • 2 bunches kale, stems removed and chopped
  • 2/3 cup chicken broth
  • Salt and pepper to taste
Colcannon
Directions

  • Place the potato chunks in a large pot and fill with water to cover.
  • Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
  • Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
  • In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
  • Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
  • Pour the broth over the kale and leek mixture, stir and cover.
  • Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
  • Once the potatoes are fork tender, drain them and place them back into the pot.
  • Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
  • Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.

Kiss Me Sign Corned Beef and Cabbage

Ingredients

  • 1 onion, cut into wedges
  • 4 potatoes, peeled and quartered
  • 1 pound carrots, cut into large chunks
  • 3 cups water
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 (3 pound) corned beef brisket with
  • spice packet, cut in half
  • 1 small head cabbage, cut into wedges
Directions:

  • Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
  • Cover and cook on low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

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