Trawling around the Internet on various sites like Pinterest and engaging with our readers over the last year we’ve come across some interesting recipes for St. Patrick’s Day. Some of them are ever classic and unchangeable like the full Irish breakfast but some like the Dubliner Shepherd’s Pie recipe give a new twist to a much loved comfort food from home.
Here are our top ten favorite Irish recipes for St. Patrick’s Day this year:
Lay six thick slices of Canadian bacon in a single layer in a large skillet. Fry on both sides until medium brown then remove from the skillet, but leave the grease.
Melt 2 tablespoons of butter and crack 4 eggs into the pan, try to avoid breaking the yolk.
Add 2 small tomato slices and 4 slices of soda bread to the pan. Fry gently, occasionally stirring the tomatoes.
Keep everything separate and brown the bread on both sides.
When the egg whites are set and the yolks are still a bit runny, place everything on two plates.
2. Dublin Coddle with Irish sausage
Brown 4 Irish sausages sliced half an inch thick in a non stick skillet.
Layer ¾ potatoes sliced ½ inch thick, salt and pepper, half a sliced onion, 1 tablespoon minced parsley, all of the vegan Irish sausages, ¾ potatoes sliced ½ inch thick, salt and pepper, half of a sliced onion, and 1 tablespoon minced parsley in a Dutch oven.
Bring to a boil and then reduce to the lowest heat setting and cover tightly.
Cook for an hour or until potatoes are tender.
Ladle into bowls and serve with Irish soda bread.
3. Lucky Leprechaun Lime Drink
Combine 1 quart of lime sherbet, ½ cup softened frozen limeade concentrate, 2 tablespoons of sugar, 2 (12 ounce) cans of lemon-lime carbonated beverage, and 1-2 cups of ice.
4. Gold Irish butter and oats sandwich cookies
Preheat oven to 350 Fahrenheit.
Combine 1 ⅓ cups of all purpose flour, 1 cup and 2 tablespoons of quick cooking oats, ¼ cup of sugar, and ¼ teaspoon salt.
Add ½ cup of unsalted Irish butter (such as Kerrygold) and combine until dough forms.
Pour onto a plastic wrap, pound it into a round disc, and wrap.
Refrigerate for at least an hour.
On a floured surface, roll dough to ⅛ inch thickness and cut out 2 inch round cookies.
Place the cookies on a lined baking sheet and bake for 20-25 minutes or until cookies are golden brown.
Melt 1 cup of dark chocolate chips in a double broiler and using a pastry brush, paint the backside of each cookie and sandwich them together.
Refrigerate for 30 minutes for the chocolate to harden and then spray edible paint on each cookie one side at a time.
Makes 24 single cookies or 12 sandwich cookies.
5. Potato leek soup with cheddar cheese chips
Melt 1 tablespoon unsalted butter in a saucepan over medium heat and add 2 peeled and minced garlic cloves, 1 pound of leeks (white part only thinly sliced), 1 pound of peeled and sliced russet potatoes, and cook for about 8 minutes.
Add 4 cups of vegetable stock and bring to a boil. Reduce the heat and simmer for about 15 minutes.
Add 1 cup of heavy cream and cook for 10 minutes or until the vegetables are tender. Season with salt and pepper and allow to cool.
Puree in a blender or with an immersion blender. Ladle into 4 bowls.
Preheat the oven to 400 Fahrenheit. Grease a baking sheet and cut a pastry sheet into an 8x6 inch rectangle.
Brush the surface with water and spread ½ grated Irish cheddar cheese and ¼ teaspoon paprika.
Cut the dough into 3 x ½ inch wide strips and bake for 10 minutes or until golden brown.
6. Chocolate Irish cream cheesecake
Preheat oven to 325 Fahrenheit.
In a medium bowl combine 1 ½ finely crushed chocolate wafers (about 18 cookies), 6 tablespoons melted butter, ½ teaspoon ground cinnamon.
Toss gently to mix and press into a 9 or 10 inch springform pan. In a large bowl combine 24 ounces of softened cream cheese, 8 ounces of dairy sour cream, 1 cup sugar, and 6 tablespoons of melted chocolate until smooth.
Stir in 3 eggs until combined and add ½ cup Irish cream liqueur, 2 tablespoons of milk, and 2 teaspoons of vanilla.
Pour into the crust lined pan and place the pan in a shallow baking pan. Bake for 50-60 minutes.
Cool on a wire rack for 15 minutes. Use a small knife to loosen from the side of the pan and cool for 30 more minutes.
Remove the side of the springform pan and cool for 1 hour. Cover and chill for at least 6 hours before serving. Serves 16.
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