Irish Recipes: Saint Patrick's Day • Irish Traditions - A Tipperary Store • Fine Gifts in the Celtic Tradition (2024)

• Eggs,
• Milk,
• Heavy Cream (or Full-Fat Milk),
• Plain Yogurt,
• Ground Beef,
• Flour,
• Potatoes,
• Cabbage (we recommend savoy cabbage if available),
• Celery,
• Onions,
• Carrots,
• Leeks,
• Tomatoes,
• Mushrooms,
• Scallions,
• Tomato puree,
• Frozen peas,
• Raisins (or Sultanas),
• Plain Sandwich Bread (for the bread pudding).

• Garlic Cloves,
• Parsely,
• Dill,
• Oil & Unsalted Butter (for frying, greasing pans, etc.),
• Salt & Pepper,
• Nutmeg,
• Cinnamon, Vanilla Extract, Sugar,
• Bailey’s Irish Cream.

A Full Irish

Rather than ingredients, a Full Irish Breakfast is really a list of the elements needed to earn the title “Full Irish.” Most of these items simply need a good fry on a hot skillet with oil or butter. You can even fry them all together in one skillet if you prefer.

Elements to Fry:

• Sausages,
• Rashers (bacon),
• Baked beans,
• Eggs,
• Mushrooms,
• Grilled tomatoes,
• Potatoes, shredded or diced into a hash.

Other Important Elements:

• Irish Soda Bread,
• Tea,
• Marmalade,
• Kerrygold Butter.

Irish Bacon & Cabbage

Ingredients:

• 4 lb Boiling Bacon
• 1 – 2 large heads of Cabbage
• 3 – 4 tbsp Butter
• Ground Pepper

1. Cover the boiling bacon in cold water in a large pot and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water, in which case it is preferable to discard the water and start again. Finally, cover with hot water and the lid of the pot and simmer until almost cooked, allowing 20 minutes for every 2.2kg (1lb). – for our 4lb Boiling Bacon, we recommend 1 hr 30 minutes approximately.
2. Meanwhile, trim the outer leaves of the cabbage and cut it into quarters, removing the core. Discard the core and outer leaves. Slice the cabbage across the grain into thin shreds. If necessary, wash it quickly in cold water. About 20 minutes before the end of cooking the bacon, add the shredded cabbage to the water in which the bacon is boiling. Stir, cover and continue to boil gently until both the cabbage and bacon are cooked.
3. Take the bacon out and strain the cabbage and discard the water (or, if it’s not too salty, save it for soup). Add a lump of butter to the cabbage. Season with lots of ground pepper; it’s unlikely to need more salt, but add some if necessary. Serve the bacon with the cabbage, parsley sauce (below) and colcannon (below).

Parsley Sauce, or Mustard & Cheddar Sauce

Ingredients:

• 10 fl oz full-fat milk or heavy cream (1 1/4 cups)
• 1 small carrot, peeled and thickly sliced
• 1 quarter of an onion peeled
• 1 bay leaf
• 4 parsley stalks
• 1 thyme branch
• 2 Tbsp butter
• 2 Tbsp plain flour
• Salt and pepper

Method:

1. Place the cold milk, carrot, onion and herbs in a small saucepan and bring to a simmer. Do not allow the milk to boil over.
2. Turn off the heat and allow to sit for 10 minutes. The vegetables and herbs will add a subtle flavor to the milk.
3. While the milk is infusing, melt the butter in a small saucepan and add the flour. Stir with a wooden spoon to combine, and cook on a low heat for 3 minutes, all the time stirring regularly and making sure the mixture does not overheat and burn.
4. Strain the milk and whisk on to the roux. Place on a low heat and all the time whisking, bring the sauce to a simmer.
5. The sauce will not start to thicken until the liquid reaches a simmer. At this point, maintain the sauce at a simmer for 2 minutes, still whisking to ensure there are no lumps of roux left floating in the sauce.
6. You will notice the sauce becoming smooth and shiny. Remove from the heat and season to taste with salt and pepper. The sauce is now ready to serve.

7a. For Parsley Sauce: Just before serving, add 3 tablespoons of chopped parsley to the finished sauce and bring back to a simmer. Serve immediately for the freshest taste.

7b. For Cheddar Cheese and Mustard Sauce: Add 1 cup of shredded Tipperary Cheddar and 1-2 tablespoons of wholegrain mustard to the finished Béchamel Sauce, whisk well and bring back to a simmer before serving. (rté.ie)

Colcannon

Ingredients:

• 5 medium potatoes (about 1¾ pounds)

• Salt

• 6 tablespoons unsalted butter, divided

• 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise

• 2 garlic cloves, thinly sliced

• 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided

• 1¼ cups milk

• ½ cup heavy cream

• Freshly ground black pepper

• 1 scallion, thinly sliced

Method:

1. Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.
2. Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat.
3. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted.
4. Add milk and cream, and bring to a simmer.
5. Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
6. Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion. Enjoy! (bonappetit.com)

Potato Cakes With Smoked Salmon

Ingredients:

• 5 -7 medium cooked & mashed potatoes
• ½ cup flour
• 2 Eggs, beaten
• 2 Tbsp scallions, finely chopped
• Salt, pepper and nutmeg
• 4 Tbsp butter, melted
• Smoked Salmon
• ½ cup natural yogurt
• 1Tbsp dill, chopped
• Salt and black pepper

Method:

1. Mix the potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half of the butter.
2. Mix well together and shape into 12 small potato cakes.
3. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side.
4. The cakes can be served immediately or kept overnight in the fridge.
5. 15 minutes before serving, reheat in a hot oven.
6. Top with yogurt, dill and smoked salmon, and enjoy! (foodireland.com)

Shepherd’s Pie

Ingredients:

• Knorr Shepherd’s Pie Mix sachet
• 1 Tbsp vegetable oil
• 1 onion, diced
• 1 Lb (16 oz) lean ground beef
• 1 1/4 cups of water (10 fl oz)
• 2 carrots, diced
• 2/3 cup of frozen peas (3.5 oz)
• 1 Tbsp tomato puree
• 5 – 7 medium potatoes, mashed

Method:

1. Preheat the oven to 375°F.
2. Heat oil in a frypan or skillet, and fry the onions for 2-3 minutes. Add beef and fry until browned.
3. Blend contents of sachet with water and stir into the beef. add the carrots and peas, and bring to a boil.
4. Lower heat, cover and simmer mixture for 10 minutes.
5. Stir in the tomato puree and pour mixture into an oven-proof casserole dish. Cover with mashed potatoes.
6. Bake for 25-30 minutes. (from knorr.com)

Irish Bread Pudding

Ingredients:

• 2 oz butter (softened, plus extra for greasing)
• 10 slices of bread, diced into 1″ – 2″ pieces for layering
• 2 oz raisins and sultanas, mixed
• 1 tsp grated nutmeg
• 1 tsp cinnamon
• 12 fl. oz. milk
• 2 fl. oz. heavy cream (or double cream)
• 2 largefree-range eggs
• 1 oz sugar
• 1 tsp vanilla extract
• 6 Tbsp Irish cream liqueur (Bailey’s works well!)
• Optional: 1 oz brandy

Method:

1. Heat oven to 350°F.
2. Grease the bottom & sides of a two-pint baking dish.
3. Spread remaining butter on one side of each of the bread pieces.
4. Cover the bottom of the baking dish with 1 layer of bread pieces, overlapping slightly, buttered side facing up.
5. Sprinkle the layer with the dried fruits,a little nutmeg, and cinnamon.
6. Repeat the layer until you fill the dish, or all the bread is used up. Finish with a light sprinkling of fruits.
7. In a small saucepan, gently heat the milk and cream together, taking care not to boil the milk. It should be hot, but not scalding.
8. Beat the eggs with 3/4of the sugar and the vanilla.
9. Add the Irish liqueur to the eggs and whisk the mixture again. The eggs should be light, airy, and pale in color. (Optional: add 1 oz brandy as well).
10. Slowly pour the milk mixture over the egg mixture, whisking continuously.
11. Slowly pour the milk and egg mixture over the bread.
12. Then, gently press the surface to help the bread soak up the liquid like a sponge. Leave the pudding to one side for half an hour.
13. Bake in the preheated oven for 40 to45 minutes, or until the surface is golden brown and the pudding well-risen and the egg set.
14. Serve hot and enjoy! (thespruceeats.com)