I'm not Irish (in fact, I am mostly Scandinavian), but I grew up in a household that embraced recipes from all walks of life. Here are some of the recipes that my mother served every St Patrick's Day in our home. My mother passed away in 1988, but I was lucky enough to inherit her old red tin recipe box. Tucked away, I found these gems:
Irish Stew
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon rosemary
1 cup coarsely chopped leeks
chopped fresh parsley for garnish
Heat oil over medium heat in a large stockpot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add onion, carrots, and cook alongside the meat for a few minutes. Add water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or until meat is tender.
Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve hot and garnish with parsley.
Irish Stew
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon rosemary
1 cup coarsely chopped leeks
chopped fresh parsley for garnish
Heat oil over medium heat in a large stockpot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add onion, carrots, and cook alongside the meat for a few minutes. Add water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or until meat is tender.
Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve hot and garnish with parsley.
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
4 cups whole wheat flour
2 teaspoons white sugar
2 cups buttermilk
1 cup milk
1 tablespoon vegetable oil
Preheat oven to 400 degrees F.
Sift together all-purpose flour, salt and baking soda. Add whole wheat flour and sugar and mix until combined.
In a separate bowl, mix together buttermilk, milk and oil.
Add milk mixture to flour mixture; mix just until combined. Divide dough in half and form into two round, flat loaves. Place loaves on a lightly greased baking sheet.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F and bake for an additional 25 to 30 minutes. Remove from oven when golden brown.
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
salt to taste
1/4 cup butter
freshly ground black pepper to taste
Add potatoes to large pot and fill with just enough water to cover. Bring to a boil and cook until tender. Drain well.
Return to very low heat and allow the potatoes to dry out for a few minutes.
Heat milk and green onions in a saucepan until warm.
Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve hot.
