St. Patrick's Day

St. Patrick's Day Recipes

Irish Stew Ingredients
  • 1 pound lean mutton pieces
  • 1 pound carrots
  • 1 pound onions
  • 1 pound potatoes
  • salt & pepper
  • pinch of thyme
Place mutton with thyme in sauce pan and add cold water to cover. Bring slowly to the boil and simmer for one hour. Add onions, potatoes, carrots, and peeled and roughly copped. Season. Continue cooking until vegetables are tender. Adjust seasoning. May be served alone or with cooked green cabbage or sprouts.
Sausage & Potato Coddle Ingredients
  • 1/2 pound thick-sliced bacon, cut in 2" pieces
  • 1 pound pork sausage links
  • 2 large onions, sliced
  • 4 large potatoes, (2 pounds)
  • salt and pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 2 cups water
In skillet, cook the bacon pieces until golden, then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick. In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook an additional 15 minutes, until the top is browned and potatoes are tender.
O'Donoghue's Beef Stew Ingredients
  • 1 1/2 pounds round steak, or stew steak
  • 3 medium carrots
  • 3 medium parsnips
  • 1/2 cup barley, pearled
  • 8 potatoes
  • stock or soup mixture (beef or oxtail)
  • Salt
  • Pepper
  • Mixed herbs
Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour { cornstarch mixed with cold water] to thicken, keep the mixture simmering and stir occasionally; after about 1hr from start-time taste and check the potatoes. Remember the best stews are left on for a long time 1 1/2 hrs or more.
Irish Scones Ingredients
  • 1 cup white flour
  • 1/2 teaspoon baking powder
  • 1/4 pound butter, softened
  • 2 ounces sugar
  • 1 egg, slightly beaten
  • 2 ounces milk
  • Sultanas (white raisins) optional
  • Walnut halves (optional)
Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones.