Posted 17th Mar 2016
This St Patrick's Day (17th March) begin your morning with some freshly baked soda bread, serve up a traditional Irish stew for dinner and enjoy a slice of chocolate Guinness cake for dessert
450g plain flour
1 teaspoon salt
1 teaspoon bicarbonate soda
1. Pre-heat the oven to 230°C/210°C Fan/Gas Mark 8. Sieve the flour, salt and bicarbonate soda into a bowl. Make a well in the centre and pour in the buttermilk. Using one hand, mix in the flour from the sides of the bowl. Add more buttermilk if necessary. The dough should be soft, but not wet and sticky. When it comes together, turn the dough onto a floured board. Knead the dough lightly for a few seconds. Flip the dough over onto a large, heavy baking sheet and pat into a round about 2.5cm deep. Cut a cross in the top.
2. Bake for 15 minutes and then reduce the heat to 200°C/190°C Fan/Gas Mark 6 for 20 minutes or until cooked.
3. Test if the loaf is cooked by tapping the bottom. It should sound hollow.
Tip: Eat the soda bread on the day you bake it, preferably still warm, cut into thick slices and smothered with butter.
Recipe courtesy of www.waitrose.com
St Patrick's Day Soufflé Jackets
4 medium baking potatoes
20g butter, melted
75g ham, chopped
100g cabbage, cooked and shredded
1 teaspoon Dijon mustard
2 large eggs, separated
10g parsley, chopped
2 tablespoons sour cream
50g Cheddar cheese, grated
1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.
2. Prick the potatoes with a skewer, wrap in clingfilm and put in the microwave for 10 minutes.
3. Slice the cooked potatoes in half and scoop out the centres into a large mixing bowl. Brush the inside of the potato skins with melted butter and put into the oven to crisp slightly.
4. Mash the potato with a fork and mix in the ham, cabbage, mustard, egg yolks, parsley and sour cream. In a separate bowl, whisk the egg whites until light and fluffy and then fold into the potato mixture.
5. Remove the skins from the oven. Spoon the potato mixture into the skins and top with the cheese. Put in the oven for 8 minutes until golden.
Tip: Serve with fresh salad.
Recipe courtesy of www.lovepotatoes.co.uk
Slow-cooked Silverside with Bacon & Guinness
1 tablespoon olive oil
Salt and pepper
1.5kg silverside beef
200g bacon, chopped
2 carrots, peeled and cut into 1cm slices
2 onions, peeled and thickly sliced
1 tablespoon Worcestershire sauce
2 tablespoons plain flour, blended into a paste with cold water
1 tablespoon fresh thyme leaves, chopped
1. Pre-heat the oven to 140°C/120°C Fan/Gas Mark 1. Place a large flameproof casserole dish over a high heat and add the oil. Season the surface of the beef, keeping the string on, and cook for 5 minutes or until browned all over. Remove and set aside.
2. Place the bacon in the dish and cook for 2 minutes, then add the carrot and onion. Cook for 4 minutes or until browned at the edges. Put the beef back in the dish.
3. Add the Guinness and Worcestershire sauce and bring to the boil. Cover and place in the oven for 2 hours. Remove the lid and cook for a further hour, turning the meat once or twice to allow it to brown evenly.
4. Return the casserole dish to the hob, remove the beef and then stir the flour paste into the juices. Bring to the boil and cook gentle for 1-2 minutes.
5. Cut the string off the meat and carve into slices. Serve with the gravy and garnish with the chopped thyme.
Tip: Delicious served with horseradish mash.
Recipe courtesy of www.waitrose.com
Slow-cooked Irish Cobbler
4 rashers bacon
200g shallots, top, tailed and peeled
1 bulb garlic
2 lamb neck fillets
Bunch of marjoram
1 litre lamb stock
Bunch of mint
150g self-raising flour
Handful of mixed herbs, chopped
100g butter, chilled and grated
½ lemon, juice
1 teaspoon wholegrain mustard
1 medium egg, beaten
1. Pre-heat the oven to 160°C/140°C Fan/Gas Mark 2.
2. Slice the bacon into thin squares and fry over a medium heat until crispy then place in a casserole dish. Add the shallots to the frying pan with the bacon fat and brown over a low to medium heat for 10-15 minutes. Smash the garlic with the flat of a knife so the cloves pop out of the skin and add them to the frying pan with the shallots. Fry for a few minutes then put into the casserole dish.
3. Brown the lamb in the frying pan and then transfer to the casserole dish. Deglaze the frying pan with the Guinness and then add the liquid to the casserole dish.
4. Peel the potatoes and slice the larger ones in half. Peel the carrots and chop into thick chunks. Add the potatoes and carrots to the casserole dish along with the marjoram and cover with the lamb stock. Cook in the oven for 3 hours.
5. Remove the stew from the oven and add the mint. Increase the heat of the oven to 190°C/170°C Fan/Gas Mark 5.
6. Make the dumplings by combining the flour, mixed herbs and grated butter. Add the lemon juice, mustard and 2 tablespoons of water. Mix with your hands and place onto a lightly floured surface. Roll the dumpling mixture to the thickness of 2 inches and cut with a pastry cutter. Lay the dumplings over the stew. Brush with the beaten egg and bake in the oven for 30 minutes or until the dumplings are golden.
Recipe courtesy of www.farmdrop.co.uk
Chocolate Guinness Cake
305g Stork margarine
85g cocoa powder
400g caster sugar
2 medium eggs
1 teaspoon vanilla extract
280g plain flour
½ teaspoon baking powder
300g icing sugar
125g cream cheese
1. Pre-heat the oven to 170°C/150°C Fan/Gas Mark 3. Grease and line a cake tin.
2. Pour the Guinness into a saucepan and add 250g of the margarine. Gently heat until melted. Remove from the heat and stir in the cocoa and caster sugar.
3. In a separate bowl, mix together the eggs, buttermilk and vanilla, then add to the saucepan.
4. Put the flour and baking powder into a large bowl and whisk in the mix from the saucepan until smooth.
5. Pour the cake mix into your prepared tin and bake in the oven for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool for 10 minutes in the tin and then transfer onto a wire rack until completely cooled.
6. Place the remaining margarine, icing sugar and cream cheese into a bowl and mix until light and fluffy.
7. Spread the cake with the icing and finish with a light dusting of cocoa powder.
Tip: The Guinness can be substituted for cola if you're looking for an alcohol-free cake.
Recipe courtesy of www.bakewithstork.com