So, i realize i am digressing from all things Scottish here but i thought this was worthy of note.
Saint Patrick was born a long time ago on December 16, AD 385 and the Strangford Lough Brewing Company in Killyleagh, N. Ireland are celebrating by sharing a few recipes from their part of the world. (website is http://www.slbc.ie/).
Before we begin, i particularly like the Irish toast they give … “The health of the salmon to you – a long life, a full heart and a wet mouth”. intriguing; kind of covers a lot right there.
First on the menu, we have the full Irish breakfast, aka the Ulster Fry … and the recipe goes as follows:
- 2 thick slices Irish bacon
- 2 sausages
- 1 soda bread farl, sliced in half horizontally
- 2 potato bread farls (triangular flatbread)
- 1 tablespoon vegetable oil, or as needed
- 2 slices black pudding
- 1 tomato, halved
- 2 eggs
- Preheat oven to 300 degrees F (150 degrees C).
- In a large non-stick skillet over medium heat, cook the bacon and sausages, until they are browned. Reserving the fat in the pan, transfer to a heat resistant dish. Keep warm in the oven.
- Fry both sides of the potato and soda farls in the reserved fat for a few minutes, or until they are golden and crispy. Meanwhile, heat oil in smaller skillet over medium heat and cook black pudding slices and tomato halves. Transfer everything to the dish in the oven to keep warm.
- Crack eggs into the pan with any residual bacon grease, adding more oil to the skillet if necessary. Fry until egg whites are set but yolks are still runny, or to your liking. Divide everything onto 2 separate plates and serve immediately.
Next, we have these delicious scones:
- 1/2 cup currants
- Juice of 1 orange
- 2 1/2 cups sifted all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 1/2 cup (1 stick) butter, cut in small pieces
- 1 egg, beaten
- 1/3 – 2/3 cup buttermilk
1. Preheat oven to 375° F.
2. Soak currants in juice of 1 orange for 20 minutes.
3. In a bowl, sift together flour, baking powder, salt and sugar.
4. With a pastry blender or two knives, cut in butter until mixture resembles coarse grain. Drain currants. Pat dry. Add to dough.
5. Beat egg until foamy. Make a well in the centre of the dough and put in egg with half the buttermilk. Gradually mix with dry ingredients. Add remainder of milk slowly, mixing with a fork until dough clings together. It should be slightly sticky, but not wet.
6. Turn onto a lightly floured board. Pat dough into one flattened piece about 1 inch thick. Cut dough into even triangles.
7. Brush triangles lightly with remaining milk. Using a spatula, transfer to a buttered cookie sheet.
8. Cook for 15 – 20 minutes at 375° F
9. Cool on a wire rack.
Yield: about 8 – 10 scones
There are a couple more recipes and i was going to attempt to be brief but these are so fantastic, i need to include them as well. This is Irish stew, aka beer stew.
- 2 lb of beef shin
- 5 slices of bacon chopped
- 50 g of mushrooms
- 3 large carrots (chunky slices)
- 1 large onion
- 2 bay leaves
- 1 teaspoon allspice
- 2 teaspoons thyme
- 3 teaspoons of wholegrain mustard
- 2 heaped tablespoons of plain flour
- 1 bottle of St Patrick’s Best Ale
- 2 good quality beef stock cubes
- Large Knob of butter
1. Melt butter in oven proof dish over medium heat, add onion and bacon. When onion is softened add allspice and thyme, mix well.
2. Place beef pieces in dish and brown on all sides, then add flour and mix in the best you can.
3. Add mushrooms and carrots to meat. Add 1 litre of stock and beer along with mustard. Bring to the boil.
4. Place lid on dish and place in oven – cook on a low heat for approx 3 hours or until the meat is tender.
5. Garnish with flat leaf parsley. Serve and enjoy.
And finally, the colcannon ….
1. Heat milk or cream in a small pan with scallion or leek. Set aside to infuse.
2. If using kale, remove heavy stems and chop roughly. If using cabbage, shred finely, being sure to remove any core. Boil in large amount of water for 10 – 15 minutes. Drain in colander and press out excess water. Chop very fine, preferably in food processor.
3. Combine mashed potatoes and milk, beating to get the lightest texture possible. Mix in kale or cabbage, combining well. Season with mace, salt and pepper and half the butter. When combined, put into a large sauté pan and cook just enough to heat.
4. Mound on serving dish, make a well in centre and put remaining butter in well.
Serves: 4 – 6