What's Paddy's day without an Irish recipe to savor. We have presented with a wide range of recipes for St. Patrick's day for you to enjoy with your family and friends. click on file menu on the top left of your browser, and save it in your computer for easy access later. Happy St. Patrick's day!
| BASIC IRISH SAUSAGES |
| Ingredients : 1.1/2 lb. Lean pork 8 oz. Pork fat, without gristle 1/2 t. ground allspice 1 t. salt 1 fresh ground pepper 1 pinch dried sage or marjoram 1 oz. White breadcrumbs 1 ground ginger, mace, nutmeg 1 clovers, cayenne pepper |
| Preparation : |
| Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. |
| LUCKY PUDDING |
| Ingredients : Vanilla pudding mix Green food coloring |
| Preparation : |
| Prepare pudding. Add a couple of drops of green food coloring. Allow children to stir. The pudding "magically" turns green. |
| MAGIC MILK |
| Ingredients : Milk |
| Preparation : |
| Add a drop of green food coloring into an empty glass. Add milk. The milk magically turns green! You can add 1 T vanilla for added flavor. |
| IRISH STEW |
| Ingredients : 1 lb lamb 3 lbs potatoes 1/2 lb carrots 1/2 lb parsnips 2 or 3 onions Oil for sautéing. 1 Tbsp brown sugar 2 cups liquid (stock from the bones if you have time to make it: or a combination of meat stock, wine and water, whatever flavorful liquid you have to hand). Salt, pepper, 5 bay leaves, 1 tsp basil |
| Preparation : |
| Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of oil. Slice up the carrots and parsnips . Sauté them for a few minutes and then add just a little bit of brown sugar to glaze them. Meanwhile, be peeling and slicing the potatoes. Slice small potatoes in four, big ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and onions, and add the liquid. If desired, add some barley, but only a small amount (a handful), as it swells up a lot, and add the extra liquid. Add salt and pepper, a few bay leaves, some basil and other herbs if you want. Cover the dish and bake the potatoes and meat in a 350 oven for about 40 minutes, then add the carrots and parsnips. (If you just want to leave it cooking, you can add everything at the same time). It needs to cook for about 1 or 1.5 hours, it's ready when the potatoes are tender. Mash some of the potatoes in the liquid when you're eating it, very delicious! Serve hot this vegetable rich meat dish prepared in a traditional Irish way. Quite a treat for a mild March evening on the St Patrick's Day. |
| IRISH POT-ROASTED CHICKEN |
| Ingredients : Chicken, about 4.5 lb 4 oz Oatmeal Medium onion, chopped 2 T Butter 3 T Stock Salt and pepper 6 oz Bacon 3 x Med. onions, sliced 2 lb Potatoes Seasoned flour 3 T Dripping or oil 4 x Med. carrots, sliced |
| Preparation : |
| If there are
giblets with the bird, take them out, wash all but the liver (reserve that
for another use), and cover with water, add salt and pepper, bring to the
boil and simmer for half an hour. Wipe the bird inside and out and remove
any lumps of fat from the inside; sprinkle with salt. Mix together the
oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the
bird with this mixture and secure well. Heat the dripping or oil and
lightly fry the bacon, then chop and put into a casserole. Quickly brown
the bird in the same fat and put on top of the bacon. Soften the onion and
briefly saute the carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning. Servings: 4 |