Six of the best Irish recipes for St Patrick’s Day

Six of the best: Irish recipes

Boiled ham with cabbage and parsley sauce (pictured above)

Prep 20 min
Cook 3-4 hr
Serves 4-6

1 ham on the bone,soaked in water overnight
300ml milk
1 handful parsley leaves, finely chopped
1 bay leaf
½ tbsp black peppercorns
1 shallot, peeled and finely chopped
25g butter
50g plain flour
1 tsp mustard
30ml double cream
2 garlic cloves, peeled, split and crushed
1 bunch thyme

For the cabbage
1 whole cabbage
25g butter
1 onion, peeled and chopped

Rinse the ham and put it into a large pot. Cover with water, bring to a boil, then turn down the heat straight away. Simmer gently for three to four hours, until the meat is tender enough to pull out the bone.

Make the parsley sauce: in a small pan, boil the milk with the parsley, bay leaf, peppercorns and shallot. Leave to rest for 10 minutes.

Melt the butter and mix with the flour gently for five minutes over a gentle heat. Add this to the milk, mix with the mustard and the double cream, and stir until smooth. Continue stirring for 10 minutes, until thick and not lumpy. Season and set aside again.

For the cabbage, melt the butter in the pan, add the onion and cook until softened but not coloured. Add a splash of water and the cabbage, cover and steam until slightly wilted. Remove from the heat, set aside until cool, then seperate the leaves and shred.

To serve, lift the ham from its liquid, drain then slice finely. Serve on a bed of shredded cabbage with a dollop of parsley sauce.

Buttered crab and mushrooms on toast

An
An indulgent snack: buttered crab and mushrooms on toast. Photograph: Jonathan West for the Guardian

Prep 15 min
Cook 15 min
Serves 2-4

100g wild mushrooms,wiped clean, trimmedand sliced
Olive oil
1 small bunch samphire
2 tbsp white wine
2 tbsp white wine vinegar
100g butter,dicedand softened (for 30 minutes at room temperature)
200g fresh crab meat
Salt and black pepper
4 slices soda bread

Cook the mushrooms in a little olive oil. If they release a lot of moisture, let it evaporate so the flavour becomes concentrated. When tender, add the samphire and cook for another minute or two. Set aside and keep warm.

Put the wine and vinegar into a non-reactive saucepan over a high heat, and reduce the mixture quickly by half. Lower the heat and whisk in the butter, one cube at a time, until you have a nicely emulsified sauce, then take off the heat and add the crab, salt and pepper. Meanwhile, put the soda bread under a hot grill to toast.

Spoon the mushrooms on to the slices of toasted soda bread, top with the crab mix and serve at once.

Irish stew

The
The ultimate classic: Irish stew. Photograph: Jonathan West for the Guardian

Prep 20 min
Cook About 3 hr
Serves 4

2-3 medium necks of lamb, filleted and boned (reserve the bones for the stock)

For the stew
550g floury potatoes,such as King Edward, peeled and chopped
550g waxy potatoes,such as Maris Piper or Pentland Javelin, peeled and chopped to a similar size as above
500g carrots, peeled and chopped to a slightly smaller size than the potatoes
500g swede, peeled and chopped to the same size as the carrots
½ tsp fresh thyme leaves
Salt and black pepper
Fresh chives, thyme or parsley, chopped,to garnish

For the stock
Lamb bones
1 carrot
½ onion
1 celery stick
1 handful parsley stalks
10 black peppercorns
1 sprig rosemary
1 bay leaf
1 sprig thyme

For the stock, put everything into a deep saucepan. Pour in enough water to cover, then bring to a boil and simmer on a medium heat for at least two hours. Sieve the stock to remove the bones and vegetables, then return to the pan, boil and reduce to obtain one litre of liquid.

Cut the lamb into large chunks and put in a large saucepan. Add the stock and bring to a boil, skimming any impurities that rise to the top, then reduce the heat and simmer gently for 10 minutes.

Keep the two types of potatoes separate. Add the floury potatoes first, along with the carrots and swede, to the lamb pot and continue simmering for 10 minutes.

Stir, then add the waxy potatoes. Season, add thyme and simmer for a further 15 minutes, until the lamb is soft.

Take off the heat and leave to rest for 10 minutes before serving, garnished with your choice of fresh herbs.

Garlic baked oysters

Crisp
Crisp and buttery: garlic baked oysters. Photograph: Jonathan West for the Guardian

Prep 10 min
Cook 5 min
Serves 1-2

6 rock oysters
100g unsalted butter
2 garlic cloves, peeled and chopped
1 tsp parsley leaves, chopped
Zest of 1 lemon
50g fine breadcrumbs

Heat the oven to 180C/350F/gas 4. Open the oysters and discard any excess liquid.

Mix the butter with the chopped garlic, parsley and lemon zest until well combined.

Put a knob of the garlic butter on each oyster and cover in breadcrumbs, then bake until golden brown for five minutes. Serve at once.

Soda bread

Better
Better with butter: Irish soda bread. Photograph: Jonathan West for the Guardian

Prep 10 min
Cook 45 min
Makes 1 large loaf

250g plain flour, plus extra for dusting
2 tsp salt
2 ½ tsp bicarbonate of soda
250g wholemeal flour
150g jumbo oat flakes
1 tbsp clear honey
1 tbsp black treacle
500ml buttermilk (or milk)

Heat the oven to 200C/390F/gas mark 6. Line a baking sheet with baking parchment.

Mix all the dry ingredients together in a bowl. Make a well in the centre, then pour in the honey, treacle and buttermilk, working the mix together lightly to obtain a loose, wet dough.

With floured hands, shape into a round and lift on to the baking sheet. Mark a cross in the top with a knife and bake for around 45 minutes, or until the loaf sounds hollow when tapped on its base.

Transfer to a wire rack, drape with a slightly damp cloth and leave to cool.

Colcannon soup

Read more: www.theguardian.com

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