irish food

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Colcannon

1kg potato,well scrubbed (cut any large ones in half)

butter

sliced back bacon,finely chopped

Savoy cabbage,finely shredded

milliliters double cream

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Beef and Guinness Hand Pies

extra virgin olive oil

onion, diced

carrot, diced

rib celery, diced

garlic,

thyme

rosemary

Italian parsley

chive

beef

Guinness lager

cheddar cheese

Salt and pepper

ready-made refrigerated piecrusts

Serve this with stews, when you fancy a change from plain mashed potato

Celeriac & potato mash

1.3kg floury potatoes

celeriac

salted butter

onions

double cream

nutmeg

Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.

While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.

Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

Loaded with herbs and garlic, this dish transforms the secondary cut of pork neck into something special.

Roast pork neck

garlic bulb, cloves

marjoram, rosemary and sage

thyme,

pork

tbs sunflower oil

desiree potatoes, halved lengthways

unsalted butter, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

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One thing you should know about cooking Ireland's world famous soda bread is that it's quick and easy to make. Try it with our potato and bacon soup with parsley pesto recipe.

Soda bread

(250 grams) plain flour, sifted

(250 grams) wholemeal plain flour, sifted

tsp bicarbonate of soda

tsp baking powder

buttermilk,

(20 grams) rolled oats

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981819596001&=domain=del

5348771529001-5981819596001

Slow cooked tender corned beef served with soft green cabbage and carrots topped with warm horseradish and mustard sauce.

Corned Beef with Horseradish Mustard Sauce

corned beef (...[ 16.50])

beef broth (...[ 0.44])

Worcestershire sauce (...[ 0.05])

Dijon mustard (...[ 0.07])

coriander seeds (...[ 0.15])

brown sugar (...[ 0.01])

carrots

green cabbage (chopped...[ 0.69])

tbsp all purpose flour (...[ 0.01])

Dijon mustard (...[ 0.14])

horseradish

milk (...[ 0.12])

In a large slow cooker, combine broth, Worcestershire sauce, mustard, coriander seeds, and brown sugar.

Rinse the corned beef briefly with water. This will reduce the amount of salt. Place corned beef in slow cooker .

Place peeled and cut carrots in cooker around the meat. Then top the meat and carrots with chopped green cabbage. Set slow cooker to low and cook for 8 hours.

Slow Cooked Corned Beef

Melt butter in a small sauce pot and then whisk in flour. Next add in horseradish and mustard.

Pour in milk and cook on low until sauce thickens. Add more milk if sauce is too thick. Salt to taste.

Serve corned beef with warm sauce and enjoy.

Horseradish Mustard Sauce

These extra cheesy corned beef reuben grilled cheese are the perfect way to use up leftovers from St Patricks Day! They&#039;re cheesy, meaty, saucy and super crispy! They&#039;re basically all that is good in the world! Let&#039;s make &#039;em!

Extra Cheesy Corned Beef Reuben Grilled Cheese

tbsp Mayo

tbsp Ketchup

tbsp Relish (or sweet pickle relish)

tso Chipotles in adobo (finely chopped)

Lemon

Paprika

Kosher Salt and Pepper (to taste)

Marbled Rye Bread

Swiss Cheese

lb Leftover Guinness Corned Beef (from my blog)

tbsp Sauerkraut (strained to remove excess liquid)

tbsp Sauce from Above (served with more for dipping)

pats Salted Irish Butter

Begin by mixing all of the sauce ingredients together and set aside.

Smear one slice of bread with sauce, add half the cheese, the corned beef, the kraut, the rest of the cheese. Smear sauce on the other slice of the bread and close the sandwich.

Add half the butter to the pan over medium heat and add sandwich. Smear it around and cook on both sides until then bread is golden and the cheese has melted.

Remove from heat and serve with remaining sauce.

https://www.youtube.com/watch?v=N8Tojl9bJbg

Grilled cheese Reuben- recipe in comments!!

Celebrate St Patrick's Day with soda farls – an Irish soda bread flattened into a circle and divided into four 'farls'. Eat warm with butter

Soda farls

plain flour

salt

tsp sugar

soda

buttermilk

Tip the flour into a large bowl and stir through the salt, sugar and bicarb. Make a well in the centre and pour in the buttermilk, then swiftly stir to combine. Tip onto a lightly floured surface and knead briefly. Roll into a roughly 20cm circle and cut into quarters.

Heat a skillet or heavy-based frying pan over a low-medium heat. Add the farls and cook for 8-10 mins on each side, or until golden brown and cooked through. Remove from the heat and leave the farls to cool in the pan for 10 mins. Split open and eat warm with butter.

This lamb stew is the ultimate comfort food! It’s incredibly simple with chunks of lamb, potatoes, sweet root vegetables, and a savory broth.

Lamb Stew (Irish Stew)

lamb shoulder (cubed)

bacon

garlic

red wine vinegar

cornstarch (or arrowroot powder

½ pounds Yukon gold potatoes (peeled and cubed)

turnip

chicken broth

salt black pepper (to taste)

Season the lamb. Pat the lamb dry with paper towels. Season with salt and pepper, then set aside.

Cook the bacon. Heat a large stockpot or Dutch oven over medium heat and add the bacon. Cook for 3 to 4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate.

Sear the lamb. Increase the heat to medium-high and add the lamb pieces (working in batches), browning all sides in the bacon fat. Remove the lamb to a plate.

Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot). Stir and cook for 3 to 4 minutes, until the onion is softened.

Return the lamb to the pot. Add the seared lamb back to the pot and sprinkle the flour on top. Stir everything together until the flour is dissolved.

Add the liquids and aromatics. Add the broth and dried thyme. Bring to a boil, then reduce the heat to low and simmer partially covered for one hour.

Add the veggies. Add the potatoes, carrots, turnip, and bacon to the pot. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.

Serve. Ladle the lamb stew into bowls and garnish with additional fresh thyme or fresh parsley before serving.

I absolutely can't wait to make this recipe.

Another 5 star recipe! Thank you Lisa!

Rachel, UT

I make whenever I find lamb on sale. One of my very favorites.

I'm so glad you posted this recipe in time for St. Patrick's Day. Absolutely delicious. Will be using this recipe from now on.

This was SO good! Made slight modifications to suit my low-carb diet and allergies: Used daikon white radish for the potatoes (tasted the same!) and used a substantial amount of scallions instead of the onion. Oh and, yes, I added a few extra strips of bacon. :)  This totally MADE our St. Patrick's Day celebration a delight. Thank you for the recipe!

Lovely recipes. Have tried some of them.Great stuff

Top 9 irish food recipes from across the web

The most viewed irish food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Colcannon

Beef and Guinness Hand Pies

Celeriac & potato mash

Roast pork neck

Soda bread

Corned Beef with Horseradish Mustar...

Extra Cheesy Corned Beef Reuben Gri...

Soda farls

Lamb Stew (Irish Stew)

Top 9 irish food recipes from across the web

The most viewed irish food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colcannon

Beef and Guinness Hand Pies

Celeriac & potato mash

Roast pork neck

Soda bread

Corned Beef with Horseradish Mustar...

Extra Cheesy Corned Beef Reuben Gri...

Soda farls

Lamb Stew (Irish Stew)

The most viewed irish food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine