st patricks day

The Ulster fry-up from Northern Ireland will make everything all right again. Along with all the carbs you ever need in potato pancakes and soda bread, there's fried eggs, bacon, sausages and black pudding.

The Ulster fry

450 grams/1lb plain white flour

tsp bicarbonate of soda

tsp cream of tartar

tsp sea salt

tsp sugar

300 milliliters/10½fl oz buttermilk

butter,

potato

grams/4½oz plain flour, plus extra for dusting

salt,

beef sausages

tomatoes,

250-300 grams/9-10½oz button mushrooms, cleaned

olive oil

salt and black pepper

ready-made black pudding

rashers smoked bacon

free-range eggs

This fast and easy recipe is a hearty meal perfect for a Friday night.

Sausages with onion gravy & mash

(about 600 grams) sebago (washed) potatoes, peeled, quartered

milliliters (1/2 cup) milk

butter, softened

Salt & black pepper

red onion, halved,

plain flour

milliliters (1/4 cup) dry red wine

330 milliliters (1 1/3 cups) Massel beef stock

continental parsley

broccolini,

baby (Dutch) carrots, to serve

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Make St. Paddy's Day festive with this green ombre cake that is decorated with lucky charms marshmallows.&nbsp;&nbsp;

Lucky Charms Cake with Irish Cream Frosting

unsalted butter (room temperature)

sugar

vanilla extract

coffee extract

cake flour

baking powder

salt

whole milk (room temperature)

green food coloring (as needed)

(3 sticks) unsalted butter (softened)

confectioner's sugar (sifted)

2-5 Tablespoons Irish Cream (as needed)

marshmallow fluff

Prepare the cake layers by lightly oiling the insides of three 6” cake pans. Place a parchment round in the bottom of each pan (see note) and rub oil on it.  Preheat the oven to 350°F

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed for 3-5 minutes, or until it is fluffy and light in color.&nbsp;&nbsp;

Stop the mixer, scrape down the sides and then put the mixer on a low speed.  Incorporate the egg whites one at a time until completely combined, scraping down the sides as needed.  Add in the extracts until just combined.

Whisk together the flour, baking powder and salt in a bowl.  Add half of the flour to the butter mixture and stir until combined.  Add in the milk until completely integrated, then finish with the last of the flour.&nbsp;

Separate the batter evenly into three containers. Add some green food coloring into the first container, a little more to the second and twice as much into the last.&nbsp; Stir until blended completely and pour into prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.  Allow the cake layers to cool in the pan until the edges start to separate from the sides of the pan. This takes about 10 minutes Turn out onto wire racks to cool completely before frosting.

Cake

Beat the butter with a paddle attachment on high speed until creamy and fluffy, about three minutes. Scrape down the sides, add the salt and powdered sugar and beat on medium for another two minutes.  Reduce the speed to low and add in the marshmallow fluff and Irish Cream.  If the consistency is not spreadable, add one tablespoon of Irish Cream at a time until the frosting has thinned out.

Irish Cream Frosting

Separate the marshmallows from the cereal, placing them in individual containers based on shape.

Separate the frosting into fourths.  Place one cake layer on a cake plate or stand and evenly spread one of the frostings onto the layer.  Don't be nervous if it starts spilling over the side.  Repeat the process with the rest of the layers, reserve one frosting for later.&nbsp;&nbsp;

Using a spatula or bench scraper, scrape the excess frosting from the top and sides of the cake. Make the crumb coat very thin. Smooth the edges of the top layer as needed to make them flush with the top.  Place it in the refrigerator to chill for 30 minutes (or freezer for 10).&nbsp;&nbsp;

Remove the cake and spread the remaining frosting around the outside of the cake.  Use a spatula or bench scraper to make it smooth.&nbsp;&nbsp;

Following the pattern of the jingle, place the marshmallows in a single row all the way around the cake (see note). Start the next layer one marshmallow over from where you began previously (heart on top of stars).  Repeat this process until the entire cake is covered.&nbsp;&nbsp;

Sprinkle some of the crushed cereal from the bottom of the bag on top of the cake for texture.  Cut, and serve.

Assemble

Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.

Nigel’s lazy loaf

flour

sea salt

caster sugar

bicarbonate of soda

350 milliliters/12fl oz buttermilk

Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee. 

Homemade Irish Cream

250 milliliters/9fl oz single cream

1x 397 grams/14 ounces tin condensed milk

350 milliliters/12fl oz Irish whiskey

tsp Camp coffee essence

tsp chocolate sauce

vanilla essence

almond essence

Homemade Irish cream

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.

These easy, bite-sized cheesecakes full of Baileys Irish cream are made in just 20 minutes using store-bought chocolate cake.

Mini Baileys cheesecakes

chocolate

cream cheese,

brown sugar

Baileys Original Irish Cream liqueur

Cocoa powder, to serve

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How to make corned beef in the slow cooker. Perfect for St. Patrick&#x27;s day! Best recipe for crock pot corned beef.

The Best Crock Pot Corned Beef Recipe

corned beef

C Water

Place the corned beef in your crock pot.

Top with the seasoning pack that comes with the corned beef.

Pour 1 and 1/2 cups of water into the packaging the corned beef was in to get the last bits of flavor that stuck and pour that on top of your the beef.

Cook on high for 4-5 hours or low for 6-8 hours.

Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.

Guinness, Whiskey &amp; Irish Cream Cupcakes

Guinness stout

unsalted butter,

cocoa powder

all-purpose flour

baking soda

eggs

sour cream

chocolate (finely chopped)

heavy cream

butter (at room temperature)

Irish whiskey

Bailey's Irish Cream

Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.

Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.

In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat just until it starts to come together, about 30 seconds. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.

Make the Whiskey Ganache Filling: Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)

Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.

Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container at room temperature for up to 4 days.

Skinny Shamrock Shake

bananas,

fat free milk

tsp peppermint extract

spinach leaves, for coloring

Tbsp fat free whipped cream

Tbsp mini chocolate chips

In a large blender, combine frozen bananas with...

In a large blender, combine frozen bananas with milk and extract.

Blend for about 5 minutes, scraping down the...

Blend for about 5 minutes, scraping down the sides, until smooth. Add in spinach leaves and blend until desired color.

Pour into two glasses and top with whipped...

Pour into two glasses and top with whipped cream and chocolate chips.

An authentic Irish Farmhouse Apple Cake ~ delicious with or without the traditional custard sauce!

Irish Apple Cake

(or 113 grams) unsalted butter

(or 100 grams) granulated sugar

Tbsp (or 45 ml) whole milk or cream

(or 150 grams) all purpose flour

tsp baking powder

cinnamon

confectioner's sugar

(or 96 grams) all purpose flour

(or 25 grams) old fashioned rolled oats

Tbsp (or 85 grams) unsalted cold butter (cut in small pieces)

Tbsp (or 76 grams) granulated sugar

vanilla

Set the oven to 350F Grease a 9 inch springform pan.

Make the custard sauce ahead of time.  Bring the milk to a simmer over medium heat.  Meanwhile whisk the yolks and sugar until well combined.  Drizzle a little of the hot milk into the egg mixture, whisking all the time.  Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon.  Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats.  The mixture will become velvety and thickend, but it will not be as thick as pudding.  It will continue to thicken as it cools, so don&#x27;t overcook or it can curdle.  Stir in the vanilla.

Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won&#x27;t form a skin as it cools.  Put in the refrigerator until completely chilled.

To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture.  Put in the refrigerator.

Cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time.

Whisk together the flour, baking powder, cinnamon, and salt.  Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.

Spoon the batter into your prepared pan, and smooth out evenly.  Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.

Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.

Let cool a bit in the pan before removing.  Dust with confectioner's sugar before serving.

Irish Stew. An old fashioned favourite with a step by step recipe to make it even more flavourful! This is comfort food at its very best.

Irish Stew

beef stock

parsnip,

turnip,

leeks,

carrots,

yellow potatoes,

Salt and pepper to season

beef

tbsp canola oil

Irish Ale (Smithwick's is a good choice.)

garlic

onions, diced

Salt and pepper

Cut the roast into large chunks about 1...

Cut the roast into large chunks about 1 ½ inches in size.

Salt and pepper the raw meat to season.

In a large heavy bottomed dutch oven (7...

In a large heavy bottomed dutch oven (7 quarts/litres or more) heat the canola oil over medium high heat.

Brown the beef chunks on all sides, working...

Brown the beef chunks on all sides, working in small batches so as not to crowd your pan.

When all the beef is browned, remove it...

When all the beef is browned, remove it temporarily from the pot.

Add the chopped onions to the pot. (plus...

Add the chopped onions to the pot. (plus the garlic if you are using it)

Cook for a few minutes to soften the...

Cook for a few minutes to soften the onions.

Add the browned beef back to the pot...

Add the browned beef back to the pot along with the Irish Ale (You can just use more beef stock as a substitute if you prefer.)

Cook slowly in a 300 degree oven for...

Cook slowly in a 300 degree oven for about 1 ½ to 2 hours.

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Top Tags

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The most viewed st patricks day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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