Hurray Hurray for St Patricks Day
Irish potato bread served with kale, Cashel blue and bacon salad
- Delicious lunch or brunch)
- Makes six portions.
- Prep time 20/25 mins cooking 15 mins)
- 175g gluten free plain flour
- ½ tablespoon gluten free baking powder
- Pinch of salt
- 60g butter
- 175g cold mashed potatoes
- 3 tablespoons milk
- 1 large free-range egg
- 1 tablespoon of chopped chives or scallions(optional)
- Generous bunch of young kale (stalks removed)
- 4 back rashers grilled and chopped
- 80g of Cashel blue cheese
- 1 tablespoon of mixed seeds toasted
- 1 tablespoon of honey
- 3 tablespoons of light olive oil
- 1 tablespoon of lemon juice
- Preheat oven to 170°c
- Sieve the flour, salt, and baking powder into a large clean bowl.
- Rub in the butter by hand.
- In a small bowl mix the egg and milk, add this and the cold mash to the sieved dry mix to form a soft dough. add chives or scallions if using).
- Turn the dough out onto a floured surface and form into long sausage shape, divide this dough into six even sized pieces and roll each piece into a ball flatten slightly. Place on a baking sheet lined with parchment paper. Bake in the oven for 15 minutes.
- For the salad: Put the ingredients for the dressing into a jar and with a lid on shake vigorously Put the washed kale in a bowl, crumble in the blue cheese and crispy bacon, add dressing and serve with the hot potato bread
Traditional Irish stew
- Serves 6/8
- Prep time 30 mins. Cooking time 2hrs
- Great comfort food, nutritionally well balanced
- 1.5kg of diced shoulder of lamb
- 2 leeks washed and chopped
- 4 onions, peeled and sliced
- 4 large carrots, peeled and chopped
- Knob of butter
- Tablespoon of sunflower oil
- Salt and Pepper
- ¼ teaspoon of dried thyme
- 1lt of vegetable stock (fresh or made from gluten free cubes/bouillon)
- 6 rooster potatoes, peeled and cut in large chunks
- 1 tablespoon of each chopped parsley and chives
- In a large non-stick saucepan heat the oil and butter
- Put in the diced lamb and brown it lightly then, take it out and keep aside.
- Add in the carrots, onions, dried thyme, and leeks.
- Add the meat back in
- Add stock, season lightly with salt and pepper (some stocks can be salty so allow for this)
- Simmer for half an hour with the lid on, then add potatoes on top.
- Cover and simmer slowly for another one ½ hours in a preheated oven at 1
- To serve sprinkle with chives and parsley
Slow Cooked Corned Beef with Parsley Sauce.
- 1.2kg of corned beef brisket (you can use silverside either)
- 1 medium onion, sliced
- 1 stalk celery chopped
- 4 medium potatoes, peeled and halved
- 4 medium carrots peeled and chopped
- 1 cup of gluten free beef stock
- 1 bay leaf
- 1⁄2 teaspoon dry mustard
- 1 head of savoy cabbage, cut into wedges
- Trim brisket of all visible fat.
- Place onion, celery, potatoes, and carrots in bottom of the delph part of the slow cooker put the corned beef on top.
- Add the dry mustard to the stock and pour over the meat. Cover with the slow cooker lid.
- Cook on low setting for 8 to 10 hours, adding cabbage wedges for the last hour.
- To serve, strain off the cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and serve with parsley sauce.
Gluten free Parsley Sauce
- 30 g of gluten free plain flour
- 30g of butter
- 1 tablespoon of sunflower oil
- 300ml of milk, seasoned with pinch of nutmeg and ¼ tsp salt
- 1 tablespoon of chopped fresh parsley
- Warm the milk and seasoning in a plastic jug in the microwave
- In a saucepan melt the butter with the oil, whisk in the flour and cook for 1 minute.
- Pour on the warm milk while whisking, as the sauce boils it will thicken, cook for 30 seconds, and remove from heat and stir in the parsley.
- This quantity will make a medium thick sauce, so if you need a thicker or thinner adjust the milk.