St. Patrick’s Day Food with Ann Marie Orr

Updated 1 year ago

Shepherds PieGround beef, lamb or turkeyTablespoon butter & Olive oil Sea salt and fresh pepperSweet onionCarrots2 tablespoons of flourCup of stockDash of WorcestershireCup of PeasDash of paprikaMashed potatoes Variation—mix with cheeseCaramelize onion in butter & oil. Add meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add carrots, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Place in casserole dish. Top with mashed potatoes. 350 for 40 minutes. Irish Soda BreadIngredients 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 Directions Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. 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. 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. 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. Cool on a baking rack. Serve warm or at room temperature. ColcannonIngredients:3 pounds potatoes, scrubbed 2 sticks butter 1 1/4 cups hot milk Freshly ground black pepper 1 head cabbage, cored and finely shredded Cooked ham or bacon 4 scallions, finely chopped Chopped parsley leaves, for garnish Directions 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. 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. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. 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.


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