william rini irish stew

Photo courtesy of Le Creuset

Classic Irish dishes for your St. Paddy’s Day celebration

Chef William Rini shares recipes that will make your St. Paddy’s Day celebration a little bit more authentic.

We all can admit that St. Patrick’s Day is a great time that is filled with fun and happy gatherings. So, to make your gathering with those who are closest to you a little more authentic, here are some fantastic recipes that will bring you a little closer to the Irish homeland this St. Paddy’s Day.

 

Irish Lamb Stew
Salt and ground pepper
3 pounds leg of lamb meat, cut into 1 1/2-inch cubes
1/4 cup olive oil
1 tablespoon vegetable oil
6 celery stalks, chopped
2 large leeks, chopped
2 large yellow onions, chopped
2 cups finely chopped cabbage
1/2 teaspoon ground coriander
1/2 teaspoon ground thyme
One 8-ounce can diced tomatoes, with juice
2 cups canned beef broth

  1. Preheat the oven to 350° F.
  2. Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, saute the meat in both oils until browned on all sides. Remove the meat from the Dutch oven and set aside.
  3. In the same Dutch oven, saute the celery, leeks and onions until limp, about 3 minutes. Add the cabbage, season with the coriander and thyme and add the tomatoes.
  4. Return the meat to the Dutch oven. Add the beef broth, cover and bake until the meat is fork tender, about 2 hours.

Recipe courtesy of Paula Deen.

 

Colcannon
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

  1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
  2. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
  3. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
  4. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  5. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Recipe courtesy of Christabel Rossiter.

 

Irish Soda Bread
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

  1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  5. Cool on a baking rack. Serve warm or at room temperature.

Recipe courtesy of Barefoot Contessa at Home.