St Patrick's Day Recipes

☘️ Happy St Patrick's Day ☘️

To celebrate, why not try some of these traditional Irish food recipes 🇮🇪

Dublin Coddle (Good Food)

Camberley Butchers | Frimley Butchers | Farnborough Butchers | Fleet Butchers |  Surrey Butchers | Hampshire Butchers | Ascot Butchers

Credit: William Meppem

Ingredients 

  • 25g butter
  • 250g bacon, cut into 1cm batons
  • 500g pork sausages
  • 2 brown onions, peeled and cut into 1cm rings
  • 1kg potatoes, peeled and cut into 5cm chunks
  • 10 sprigs thyme
  • 1 small bunch parsley, finely shredded
  • 1½ cups chicken stock*
  • ½ cup milk
  • salt, to season
  • black pepper, to serve

Method

  1. Set your oven to 190C. While it's heating, place a heavy, lidded casserole dish over medium heat, add the butter and fry the bacon until lightly crisp. Remove from the dish. Fry the sausages until browned, remove and cut into 5cm pieces. 
  2. Remove the dish from the heat and lay the onions in a layer over the bottom of the dish. Follow this with alternate layers of potato, sausage pieces and bacon. Scatter with the thyme sprigs and half the parsley. Pour in the chicken stock and milk and cover with the lid. Bake in the oven for 90 minutes. Allow to cool slightly, then season with salt if necessary. Grind black pepper over the top and scatter with the reserved parsley, then serve.

Lamb and Guinness Stew (Olive)

Camberley Butchers | Frimley Butchers | Farnborough Butchers | Fleet Butchers |  Surrey Butchers | Hampshire Butchers | Ascot Butchers

Credit: Olive

Ingredients

  • plain flour 2 tbsp
  • butter 2 tbsp, softened
  • mashed potato to serve
  • peas to serve

Stew

  • lamb neck 600g, trimmed of excess fat and cut into chunks
  • leeks 2, chopped
  • Chantenay carrots 300g, halved lengthways
  • swede 300g, peeled and cut into 2cm pieces
  • Guinness 300ml
  • lamb stock 400ml
  • thyme a few sprigs, plus a few leaves to garnish

Method

  1. Heat the oven to 190C/fan 170C/gas 5. Put all the stew ingredients in a large casserole, season and stir well. Put a sheet of foil under the lid to create a tighter seal, then firmly push the lid down. Cook in the oven for 1 hour. Meanwhile mash the flour and butter together until a smooth paste. After an hour of cooking, stir the flour mixture into the stew and put back into the oven, uncovered, for another 30 minutes-1 hour or until the lamb is tender and the stew has thickened. Stir in a few fresh thyme leaves, and serve with mashed potato and peas.

Irish Fry-Up (Epicurious)

Camberley Butchers | Frimley Butchers | Farnborough Butchers | Fleet Butchers |  Surrey Butchers | Hampshire Butchers | Ascot Butchers

Credit: Chelsea Kyle

Ingredients

  • Vegetable, sunflower, or olive oil, for frying
  • Butter, for frying and spreading on toast
  • 1-2 medium-size pork sausages
  • 1-2 slices (rashers) thick-cut, dry-cured, smoked or unsmoked
  • 2 to 3 slices of black and/or white pudding
  • 2 ounces (50g) button mushrooms, sliced, or 1 large flat mushroom, stem removed
  • Salt and freshly ground black pepper
  • 1 ripe tomato, halved
  • Pinch of sugar (if roasting the tomato in the oven)
  • 1 to 2 eggs
  • 1/2 tablespoon milk (for scrambled eggs)
  • 1 to 1 1/2 tablespoons (5-20g) butter (for scrambled eggs)
  • 2 slices white or whole-grain (brown) bread

Method

  1. Heat 1 tablespoon oil and 1 tablespoon butter in a large frying pan over a medium heat. Add the sausages and fry for 10 to 15 minutes, until golden and cooked through. Add the bacon and fry for 3 to 4 minutes on each side, until crisp and golden, dabbing off any milky liquid with paper towels. Add the black and/or white pudding slices to the pan and fry for 2 to 3 minutes on each side, until beginning to crisp; the white pudding (if using) should turn golden. Remove the sausages, bacon, and pudding slices from the pan and drain on paper towels.
  2. Place in an ovenproof dish in a low oven to keep warm.
  3. Meanwhile, add a dash of oil and pat (knob) of butter to another frying pan over medium heat. Add the button mushrooms and sauté for 3 to 4 minutes, until softened and turning golden. Season with salt and pepper, then remove from the pan and keep warm (adding to the dish with the sausages and bacon). If you are cooking a large flat mushroom, then add the oil and butter to the pan and fry the mushroom for 8 to 10 minutes, turning halfway through, until softened and browned.
  4. Season the cut side of the tomato halves with salt and pepper and drizzle over 1 tablespoon of oil. Gently fry them, cut side down first, for 2 to 3 minutes, then turn over and fry for another 2 to 3 minutes, until just softened.
  5. Alternatively, cook the large flat mushroom and/or the tomatoes in the oven. Preheat the oven to 400°F (200°C/Gas mark 6). Drizzle 2 teaspoons of olive oil over or add a pat (knob) of butter to the mushroom and season with salt and pepper before roasting for 12 to 15 minutes, until softened. If you are using the oven, begin roasting the mushroom and tomatoes a few minutes before frying the sausages and bacon. Once cooked, decrease the oven temperature to low for keeping everything warm as it is cooked.
  6. To fry an egg, melt a pat (knob) of butter in a small, clean frying pan over low heat. Carefully crack the egg into the pan and allow to fry gently. For an over-easy egg, fry for 1 to 2 minutes, until it begins to set, then flip over and fry for another 1 to 2 minutes. If you prefer your egg sunny side up, then fry gently for 4 to 5 minutes, until the yolk has filmed over. Remove from the pan and serve immediately with the other cooked ingredients.
  7. For scrambled eggs, crack the eggs into a bowl, add the milk, season with salt and pepper, and beat together. Add 1 tablespoon of the butter to a small saucepan over low heat. Immediately pour in the eggs and cook for 2 to 3 minutes, stirring continuously (I find a wooden spatula best for this), until the butter has melted and the eggs are softly scrambled. Remove from the heat immediately so that the eggs don't become overcooked. Serve with the other cooked ingredients.
  8. While the egg is cooking, put the slices of bread in a toaster or toast under a preheated broiler (grill) for a few minutes (and on both sides, if using the broiler/grill) until golden. Butter the toast and cut the slices in half.
  9. To serve, arrange everything on a warm serving plate, with the hot buttered toast on the side and with some tomato ketchup or relish.
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