Irish

KNR, p. 36 “Colcannon”

 

 

Colcannon is a buttery, garlicky, creamy variety of mashed potatoes. The menus in Irish pubs list ‘bangers and mash.’ Bangers are large sausages served with the colcannon – a tasty, filling combination. I have also eaten a version of this dish in Ireland with cabbage chunks instead of the kale. The kale version is prettier on the table (IMO).

Colcannon

Patti Phillips
Buttery, garlicky, mashed potatoes
Print Recipe
Course Side Dish
Cuisine Irish
Servings 4

Ingredients
  

  • 1/2 bunch kale (yields 3/4 cup chopped kale)
  • 3-4 large red potatoes, peeled and cut into 1-2 inch chunks
  • 8 Tablespoons butter
  • 1 teaspoon garlic powder
  • 1/2 cup finely chopped leeks
  • 1/2 - 3/4 cup heavy cream
  • 1/2 cup finely chopped onion
  • 1 Tablespoon finely chopped parsley
  • 1 teaspoon sea salt for potato water
  • 1 teaspoon sea salt for seasoning the dish
  • to taste ground pepper

Instructions
 

  • Boil potatoes in salted water for 20 minutes (or until fork tender).
  • Meanwhile, wash and trim kale, discarding the spines of the leaves. Blanch, drain, gently squeeze out the water and chop finely. Set aside. 
  • Heat2 tablespoons butter and garlic powder in a large frying pan and cook leeks until tender over low heat, about 5-10 minutes.
  • Add the chopped kale and 2 Tablespoons butter and cook an additional 10 minutes,stirring frequently.
  • Season with pepper to taste.
  • Drain and mash the potatoes.
  • Whip in the kale mixture and 1 teaspoon salt.
  • Slowly beat in cream until mixture is smooth, but still firm.
  • Season with additional salt & pepper if needed.
  • In a small frying pan, brown the onions in the remaining butter. 
  • Create a mound of the potatoes in a serving dish.
  • Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. 
  • Sprinkle with chopped parsley. (the photo shows a version I make without the onion topping.)

 

Enjoy!

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*Photo by Patti Phillips

 

 

 

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KNR, p. 34 “Kerrian’s Lamb Stew”

St. Patrick’s Day will be here soon! Time to start gathering the ingredients for the St. Patrick’s Day party! We order the boneless lamb roast from the butcher now, so that he has plenty of time to get it from his distributor.

 

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Kerrian's Favorite Lamb Stew
Author: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon onion powder
  • 2 1/4 pounds boneless leg of lamb, cut into one inch cubes
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon A-1 sauce
  • 1 Tablespoon all-purpose flour from flour shaker
  • 4 cups organic chicken broth
  • 1 cup celery, chopped
  • 2 cups baby carrots, peeled
  • 3-4 red bliss potatoes, peeled, cut into 2 inch chunks (about 2 cups)
  • 1 cup fresh green beans, trimmed, cut into 1-2 inch pieces
  • Another Tablespoon flour if needed
  • Optional: ¼ cup barley (for an authentic Irish flavor)
Instructions
  1. Use 4-6 quart pot with lid.
  2. Warm olive oil in pot over medium heat, add sea salt and onion powder, stir.
  3. Place lamb cubes in the oil and sauté until brown on all sides, about 10 minutes. Add Worcestershire and A-1 sauces and stir, coating the meat. Sprinkle the flour over the mixture and stir, coating the meat.
  4. Add organic chicken broth and celery and stir. Place lid on pot and cook until celery is translucent, about 20 minutes.
  5. Add carrots and potatoes and stir. Add green beans and stir. (If adding barley, this is the time).
  6. Lower heat to low. Replace lid and cook until tender, another 60-65 minutes, stirring occasionally, adding more flour for thickening if necessary or thicken with mashed potatoes.
  7. Serve with traditional Irish brown bread.

 

If you love lamb as we do, this is a go-to stew. The recipe works with other meats, too, but our favorite version is with lamb.

Enjoy!

 

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KNR, p. 213 “Nobody Dies Eating Salmon Quiche”

If there are no paragraph separations in this article, please double-click on the title to create a more readable version.

St. Patrick’s Day will be here before you know it, so we are gathering our recipes and making decisions about what to cook for our own dinner and what to take to the weekend parties. Since the big day falls on a Saturday this year, we know for sure that both Friday and Saturday will be nabbed as great days and nights to celebrate.

Why did we choose Salmon Quiche for this year’s entry into the tasty dishes? On each of our trips to Ireland, we visited coastal cities. The seafood is abundant and we ate some of the best fish dishes in our lives while there. The pubs on the coast offered some kind of salmon dish – entrée or sandwich or croquette – at every place we stopped. We thought it would be great to figure out a recipe that could make use of leftover cooked salmon, or canned salmon, and be adapted to appetizers or eaten at a brunch. This quiche can be both.

Slainte Mhaith! (Good Health!)

 

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KN, p. 213 "Nobody Dies Eating Salmon Quiche"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Ingredients for Topping:
  • 1/4 cup flour
  • 1/3 cup shredded cheddar
  • 1/8 cup chopped almonds
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon paprika
  • 2 Tablespoons vegetable oil
  • Plus....
  • Ingredients for Filling:
  • 9” deep dish pie crust
  • 3 extra large eggs, lightly beaten
  • 1 cup sour cream or yogurt
  • 1/4 cup mayo
  • 1/2 shredded cheddar
  • 1/2 Tablespoon onion powder
  • 1/4 teaspoon dried dill
  • 1 tablespoon Dijon mustard
  • 14 ounces cooked salmon (we used canned salmon)
Instructions
  1. For Topping:
  2. Using a fork, mix together flour, 1/3 cup shredded cheddar, chopped almonds, sea salt, paprika, and vegetable oil.
  3. Set aside.
  4. For Filling:
  5. Bake empty pie shell at 350 for ten minutes to reduce ‘soggy bottom.’ Remove from oven and set aside.
  6. Drain salmon. Save juice. Add water to juice to make 1/2 cup.
  7. Remove bones and skin and flake the salmon.
  8. Blend eggs, sour cream, mayo, and salmon liquid.
  9. Add salmon, 1/2 cup shredded cheese, onion, dill, and mustard, and stir.
  10. Spoon mixture into pie crust.
  11. Sprinkle evenly with topping. Cover edges with pie crust ‘savers’ or strips of aluminum foil to protect the crust from burning.
  12. Bake at 350 for 45 minutes or until firm in the center and topping is lightly toasted.

 Serve it with a salad and enjoy!

 

Nobody died while taste testing the salmon quiche variations. There may have been swooning and salivating, because we do love salmon.

 

 

 

 

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