Today the world embraces the Irish. A day for wearing green in honor of St. Patrick.
Look around, green is everywhere. Even the corned beef sandwich I’ll be eating will be made on green tinted bread and washed down with a green colored beer. None of which, especially the corned beef, is traditional Irish fare.
To celebrate St Paddy’s Day with food from the Emerald Isle, consider making some Irish recipes as Brown Irish Soda Bread. An easy quick bread that is mixed up and baked in under 60 minutes. Just don’t forget to cut a cross in to top of the dough it before it goes in the oven: according to legend, it’s to let the fairies out.
For a quick nibble that goes well with a Guinness, or any beer of choice, make a spread featuring one of Ireland’s signature foods from the sea, salmon. The west coast of Ireland is famous for its quality traditional smoked salmon. A true foodie delight, whether it’s served as a stand-alone with a side of brown soda bread or mixed into a spread/paté, garnished with fresh dill.
Brown Soda Bread and Salmon Pate represent the culinary variety found throughout Ireland. A blending of the traditional with the modern, which are provided courtesy of Chef Sean Smith from the historic County Kildare restaurant and inn Cliff at Lyons, Shackleton Mill Restaurant.
Finally, if you’re looking for a main dish that a truly Irish, try a Beef and Guinness Stew. A recipe shared from the award-winning chefs from Wineport Lodge’s, located in the scenic heartland of Athlone, about 60 miles west of Dublin.
These recipes are great to enjoy any time of year. In fact, don’t be surprised if you get cravings for a trip to Ireland. A land where the foods are as grand as the places you’ll explore.
To learn more about the food, the history and the sites of Ireland, contract Tourism Ireland, which provided access to the recipes and photos.
Cliff at Lyons Brown Irish Soda Bread
1 cup white flour
1 cup whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
Heat over to 350 degrees. Mix all the dry ingredients together, then make a well in the center and pour in the buttermilk. Use your hands to gently mix the flour and buttermilk together. (This will be a sticky dough). Pour dough onto a floured surface and lightly shape into a round loaf. Do not over knead.
Place on a lightly greased baking sheet that has been dusted lightly with flour. Cut a cross into the top of the loaf. Bake for 35-40 minutes. Bread is done when it sounds hollow when it’s tapped on the bottom. Cool on a wire rack. Makes one loaf.
Cliff at Lyons Smoked Salmon Paté
8 ounces smoked salmon
8 ounces cream cheese
1 teaspoon or to taste, horseradish
1 teaspoon lemon juice
Springs of fresh dill
Place all the ingredients in a food processor and blend until creamy. Place in a serving dish, garnished with dill.
Wineport Lodge Beef and Guinness Stew
1/4 lbs stewing beef, trimmed and cut into 1in/2.5 cm cubes
1oz/25g flour
1 onion, peeled and sliced
2 carrots, sliced thickly
1 large or 2 small parsnips, peeled and cubed
1 pint/600ml Guinness, or beef stock
Quarter bottle/225ml prune juice or to taste (optional)
Bouquet garni or mixed herbs*
3-4 stalks celery, trimmed and cube
Half an orange, left whole (optional)
Season the beef and toss in the flour to coat. Heat a little oil and butter in a heavy pan and brown the meat in batches, then transfer to a casserole dish. Add the onions and other vegetables and sweat gently (sauté over a med heat) for a few minutes in the same pan. Transfer to the casserole dish.
Add any remaining flour to the pan, stir to absorb whatever fat is left, then cook for a minute before stirring in the Guinness (or stock and prune juice if using). Add the liquids to the casserole (enough to cover the main ingredients) as well as the bouquet garni or mixed herbs and the orange. Season, stir to mix well, cover and cook in the oven for about 2 hours, or until the beef is tender. Remove the orange and bouquet garni, check seasoning, and add two prunes soaked in Guinness (optional). Serve with mashed potatoes and garnish with chopped parsley.
*There are many ways to make a make a bouquet garni, which is simply a few dried or fresh herbs tied together. I use a few sprigs of parsley, thyme, rosemary and a bay leaf.
