St. Paddy's Day Feast!!

Annnnd we're back!

I am back in the States, awaiting my husband, bird, and all our stuff to join me!  Things are going swimmingly, and I'm on the search for a job.  I have an interview today, so...fingers crossed!

I don't have a camera at the moment, so I'll just be posting written recipes for now.  I'll update with pictures once I have the big fancy camera back!

It's that time of year again--St. Paddy's Day (yes, it's with D's, not T's)!  Being VERY Irish in my heritage, and always looking for an excuse to enjoy some alcoholic beverages, I love this holiday, even if it is kitschy and very Americanized.  I've been in Ireland on this day--it's no small thing over there, either.

This year's meal is very stereotypical, but I promise next year I'll try to find some varied recipes.  It was my first time making Colcannon, though, and I love it!  A nice spin on your usual mashed taters.

Irish stew, btw, is very open to interpretation.  Add or subtract anywhere you like, so long as it keeps meat, onion/leek, carrot, and potato.

Irish Lamb Stew

Ingredients:

1 T. olive oil
3-5 lbs. of boneless lamb meat (or lamb shanks, if you want bones) -- depending on how much stew you want, how many people, etc.
2 large leeks, white and light green parts only, washed and thinly sliced
1/4 cup rice flour
8 cloves of garlic, chopped
2 14 oz. cans beef broth
2 bottles of beer of your choice (we had to use New Grist, but you should use a stout--best results!)
3-4 T. tomato paste
1.5 T. Worcestershire sauce
Bouquet Garni -- 4 sprigs rosemary, 6 sprigs thyme, 3 bay leaves
6 carrots, sliced
1 lb. new/fingerling potatoes, quartered
Salt & pepper to taste
1-2 T. sugar/honey/whatever
1/3 cup chopped parsley for garnish

Instructions:

Heat oil in a large dutch oven over medium-high heat.  Add in the meat and brown on all sides in batches.  Set aside and reserve.

Toss in the leeks and garlic and cook over medium heat for 5-10 minutes, until tender.  Add the lamb meat back in, along with any juices, and dust with the flour.  Toss to coat.

Add the beef broth, beer, tomato paste, Worcestershire, and the bouquet garni.  Make sure to scrape all the browned bits off the bottom!  Stir together, bring to a simmer, and turn heat to low.  Cook for 1 hour.

Add in the carrots, potatoes, salt & pepper, and sugar.  Cook for another hour (or all afternoon!) over very low heat, but still simmering.  Allow the liquid to cook down until it resembles a gravy.  (I let mine go all day).  Taste for seasoning about 30 minutes before serving, and remove the bouquet garni.

Serve alone, over potatoes, or with a nice slice of soda bread!

NOTE:  You could EASILY, after cooking up the leeks/garlic and browning the meat, toss all of this in a slow-cooker and just let it go on low for 8-10 hours.

Colcannon

Ingredients:

1 pound 8 oz. starchy potatoes (I used Yukon Golds), quartered (peel if you want; I leave the peel)
1/2 stick/4 T. unsalted butter
6 oz. curly kale (about a whole bunch, once destemmed)
1 bunch scallions, roughly chopped
Salt & pepper to taste
More chopped scallions for garnish

Instructions:

Bring a medium pot of salted water to boil over high heat.  Add in the potatoes and cook until easily pierced with a fork, about 20-25 minutes.  Drain and reserve.

In the same pot, boil more salted water.  Add the kale and cook for 2-3 minutes, until bright green and tender.  Drain and place in a food processor with the scallions, and pulse a few times, until nicely diced.

Mash the potatoes with a masher, adding in the butter.  Once at a consistency you like, add in the processed kale/scallions, stirring until well-combined.  Season with salt and pepper.  Enjoy!



I'll post my GF soda bread recipe tomorrow!