Here we are with another #SundaySupper and I jumped at the chance as I love Springtime dishes and that was our theme. I discovered this recipe last year and made it when I had first started blogging. I felt that it was worthy of another post as it is such a great Irish dish for St. Patrick’s Day!! I couldn’t wait to have it again. That and my all time favorite Corned Beef and Creamed Cabbage. I need more than one day to celebrate as there are so many great Irish recipes so it turns into a week long celebration just like any other holiday with blogging. Aren’t we lucky bloggers!!
This is an easy and delicious meal just right for early Spring. This used to be made on the top of the stove and was said to have bubbled away for hours until late, well after the wife had gone to bed and still be great for when the husband stumbled in after the pub. The sausages become so juicy and flavorful cooked this way in the oven and with me anything to do with bacon is a dream!!! I do lighten it up with chicken sausages instead of pork. Once you get this meal prepared you can sit back and have a green beer while it cooks!! The perfect #SundaySupper for St. Patrick’s Day. Enjoy!!!
4 medium potatoes, peeled and sliced thinly with a mandolin
3 carrots, sliced crinkle cut
½ tsp. ground sage
1 10 oz. can chicken stock
Salt and pepper to taste
Preheat oven to 350F. Heat the oil in a large fry pan and fry the bacon for 2 min. Add the onion and continue to cook for 5-6 min. until golden brown. Add the garlic and cook an additional minute. Remove from pan and set aside.
Add the chicken sausage and brown on both sides for 5-6 min. This will not be cooked through.
Butter a large deep baking dish and add the thinly sliced potatoes, season with salt and pepper. Layer the carrots on top followed by the onion mixture. Sprinkle with onion with sage, salt and pepper. Place the sausage on top and pour over the chicken stock. Cover and cook in the oven for 1 hour. Sprinkle with parsley. Serve and enjoy with bonnach or soda bread and a salad. Also goes great with a Guiness or red wine!!!
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!
My Irish grandmother would make these all time, these or potato scones and we loved them. I have not had these since she had made them so long ago. I miss my wonderful grandmother as she lived with us and was like a second mother to me. So many fond memories and her lovingly making these is one of them. She never had a recipe and I asked her countless times and she said “oh it is just a pinch of this and a mouthful of that”. Never had anything written down it was all in the feel. I attempted these last St. Patrick’s Day and I failed miserably!! You have to have mashed potatoes that are cold and have sat over night being the key I believe.
I made these and Amber thought she died and gone to Irish heaven!! She was stunned that I had never made them for her before!! I had to cut her off at 5 pancakes or I would not have had one. She devoured them. Ken was very thrilled to have some when he came home too and we enjoyed them with a nice big salad. Another vegetarian meal here but these of course would make a great side for sausages or corned beef for your St. Paddy’s Day celebrations. Crack open a Guinness and your are celebrating the day. They are crispy good on the outside and creamy and soft on the inside. A perfect potato pancake and just like how I remembered them.
I was flipping through a cookbook I have that I have found some great recipes in before and came across this Cabbage and Potato Pie. The cookbook is The Lighthearted Cookbook brought out by the Canadian Heart Foundation. I thought this pie was a great vegetarian option for St. Patrick’s Day.We had it as an entree but could easily be used as a side dish. As you know if you follow our blog we do a lot of vegetarian options. I enjoy that at least once a week. It seems to take the hassle out of things too! This doesn’t taste “heart healthy” at all. It is rich and creamy with wonderfully mild cabbage flavor. Perfect with a big salad!! This “pie” was devoured. It will be another of our go to St. Patrick’s Day recipes. I hope you try it too! Enjoy!!
An amazingly light and bursting with creaminess entree or side dish.
1 lb. cabbage
4 medium potatoes
¼ cup skim milk
1 Tbsp. margarine or butter
Freshly ground pepper
1½ Tbsp. margarine or butter
1 medium onion, chopped
2 Tbsp. flour
1 cup skim milk
Salt, freshly ground pepper and nutmeg to taste
Separate and trim cabbage leaves. Bring a large pot of water to a boil and add cabbage and cook for 5-10 min. or until tender. Drain and chop coarsely. Set aside.
Boil potatoes in a large pot of boiling water until tender. Mash with milk, margarine and pepper to taste.
Preheat oven to 350F. Meanwhile to make the cream sauce, in a medium saucepan melt the margarine and add the onion and cook until translucent. Stir in the flour and cook for 1 min. Add the milk slowly and cook stirring for 3-5 min. until the mixture comes up to a simmer and thickens. Season with salt, pepper and nutmeg to taste. Mix in cabbage.
Spoon the cabbage into a 4 cup baking dish that is non-stick or spray lightly with cooking spray. Cover with the mashed potatoes and sprinkle with paprika. Bake for 20-30 min. or until heated through. Lightly brown under broiler before serving.
This is my last post for St. Patrick’s Day. I hope you all have a great and safe evening!! Hope you enjoy the recipe. They are really good!!! These are for the adults with a sweet tooth.
Makes 24 cupcakes.
3/4 cup plus 2 Tbsp. cocoa powder
1/2 cup boiling water
1 cup buttermilk
1 3/4 cups all purpose flour
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla
Preheat oven to 350F. Line 24 muffin cups with paper liners. Stir boiling water and cocoa together. Whisk in buttermilk until smooth. In a medium bowl whisk together flour, soda, baking powder and salt. In a large bowl of a electric mixer cream butter and sugar together until fluffy. Beat in eggs, one at a time. Add vanilla and mix in. Alternatively mix in flour and cocoa mixture in 3 batches of each mixing well after each addition. Spoon batter into cupcake liners dividing evenly amongst the 24. Bake for 20-25 min. on the lower third of the oven until the cupcake springs back when lightly touched. Let cupcakes cool slightly and then remove and let fully cool on a wire rack.
For the icing, cream the butter in a large bowl. Carefully incorporate the rest of the ingredients alternating the icing sugar with the Bailey’s and the vanilla and continue beating until light and fluffy. Place icing in a piping bag with a desired tip, I used a Wilton 2D tip. Starting at the ouside of the cupcake and pressing consistently, squeeze icing out moving around towards the center. Add your your favourite sprinkles. Enjoy!!
The oxalis plant is actually sold in stores at the this time of year as a shamrock but it only resembles one. They are cute and inexpensive and as you see below can be transplanted into a teacup to make a cheery little window sill dweller. My mother loved this plant and I remmeber hers being big and beautiful and always blooming. She had a great window sill in the living room where she would have all her plants growing. She really had a green thumb!!
The Pea!!! Amber and I would fight over the mushy peas that we would get when we were in Dublin, Ireland. They seemed to just appear on appetizers or main courses in a tiny bowl and they were so good. Ken had a fetish for turnips when we were there so he let Amber and I battle it out for the mushy peas!!! With spring and summer coming, you could get fresh peas, which would be amazing!!! Here is our recipe for mushy peas:
10 oz. of frozen or fresh peas
1/4 cup heavy cream or half and half
1 Tbsp. butter
Salt and pepper to taste
Bring a shallow pot of water to boil and add a small amount of salt (1/2 tsp.). Add peas and bring back to a boil and cook for 1 min. Drain and immediately place into a blender or food processor. Add butter, cream, salt and pepper. Process until blended but leaving some peas in larger pieces. Adjust seasoning if needed and serve immediately.
I love sugar cookies but there has been a learning curve for me. You have to get the icing to just the right consistency for outlining and then flooding. I usually use Colour Flow Mix from Wilton and follow the directions. They are fun to make and once you have the cookie cutters you can make then year after year. They are one of Amber’s favourites so they don’t last long here. The sugar cookie freezes very well, so can be made ahead. The recipe does make lots so this time I split half St. Patrick’s day and half Easter. For the stencilled cookie I used my shamrock punch again with parchment paper. You need to make a pile of little square that are as big as your cookie and punch out the shamrock. Then use food colour spray. Spray quickly and remove stencil carefully. Don’t over spray as the dye will run. Don’t try to use the square more than once or twice as the dye will bleed onto your cookie. I have posted the sugar cookie recipe before but here it is again.
1/2 cup brown sugar
1/2 cup white sugar
1 cup butter, softenend
1 tsp. vanilla
1/2 cup white corn syrup
pinch of salt
2 tsp. baking powder
3 1/4 cups flour
In a stand up mixer cream butter and sugars together and then beat in eggs until well mixed. Add vanilla and syrup. Whisk together dry ingredients and add slowly, mixing well until all is incorporated. Chill the dough well, best if done overnight. Roll out dough onto a well floured surface and cut into your favourite shape. Bake at 325F for 8-10 min.
Here is a tart with a Irish/English background. It is suppose to be Harry Potter’s favourite food, so of course Amber wanted to make it. She has nearly polished off the tart herself. It is a very dense tart with a breadcrumb filling and a slight lemon flavour. Treacle is any syrup derived from the making of sugar. It is golden syrup to dark treacle (which is not as dark as molasses).
1 cup syrup, golden
2 eggs, beaten
1 3/4-2 cups bread crumbs
Rind of one lemon
Juice of one lemon
2 Tbsp. fancy molasses
1 1/3 cup flour
3 Tbsp. sugar
1/4 tsp. salt
1/2 cup unsalted butter
1 egg yolk
1 1/2 Tbsp. cold water or more
For the crust, in a food processor, pulse flour, sugar and salt. Add in butter and pulse until coarse crumbs. Pulse in egg yolk until dough comes together. Shape into a ball. Wrap in plastic wrap and refrigerate 30 min. Don’t let the dough get too cold as it will be harder to work with.
On a lightly floured surface, roll out pastry to 13 inch circle and then place in a 10-inch round tart pan with a removable bottom. Press dough into pan and making sure the sides have lots. Take a rolling pin and roll over the top of the tart slicing the excess dough off. With a fork prick bottom of tart all over. Let rest in the refrigerator for 20 min. Preheat oven to 400 F.
Take tart out of the refrigerator and line bottom with foil. Fill with pie weights or dried beans. Bake tart for 20 min. then remove weights and bake for a further 5 mn.
In a bowl stir together syrup, molasses and eggs. Add salt and breadcrumbs then lemon rind and lemon juice. Mix well and then pour into baked crust. Bake at 325F for 40-45 min. until puffed and browned. Let cool in pan on a rack. Serve with whipped cream.