Archived article from Main Street Magazine
March 2010, Copyright Rain Enterprises / Main Street Magazine
SAINT PATRICK'S DAY MENU
The Chef of Merit feature is a little different this month. As I am not show casing a Chef as I usually do, but instead I am showcasing food. Irish food to be exact.
Irish cuisine is no oxymoron. Ireland is a land of bountiful seas, tasty beers and plentiful gardens, it is known for great foods, and not just the well known Irish Stew.
I have put together an Irish menu, a great sit-down-at-the table meal for 8, and of course, what's Saint Patrick's Day with out an after-dinner drink. (OR 2).
I have put together an Irish menu, a great sit-down-at-the table meal for 8, and of course, what's Saint Patrick's Day with out an after-dinner drink. (OR 2).
The Plan:
This dinner party is for 8 and should start with a “green stout” enjoyed with fresh shucked oysters, Smoked Mackerel Pâté, served with the Irish Brown Bread. Sounds delicious right? Do not fear, my novice kitchen friend, it sounds much harder than it is. The secret is that many of the dishes can be made ahead of time, and-- just keep the green beer handy in case it does not turn out perfect- know one will notice!
For the main course, serve an Irish red ale with our Irish Root Soup and Cashel Blue Cheese, Roast Pork with Cider Cream Sauce and Boxty Potato Cakes, and for dessert? Nutty Irishmen Coffees paired with Sticky Date Pudding with Irish Whiskey Toffee Sauce: sure to bring the Irish out in all your guests.
So gather your ingredients, your kitchen gadgets, and of course a beer, or Irish Whiskey- for the chef- in this case you- and have a blast, before, during and after your Irish Dinner Party!
Oysters on a Half Shell
Info: Raw oysters served on the bottom shell are called "on the half shell." Now didn’t I tell you it sounds hard, but isn’t? The subtle flavours of the meat and juice are best appreciated raw (just slurp back the oyster and juices right from the shell), though minimal additions (a dab of horseradish, squeeze of lemon or dash of hot sauce) are also delicious.
Ingredients
32 oysters (this gives each guest 4 oysters, add more if you wish!)
8 lemon wedges (one per guest)
8 large parsley sprigs (one per plate)
¼ tsp pepper
8 lemon wedges (one per guest)
8 large parsley sprigs (one per plate)
¼ tsp pepper
Preparation:
Make a bed of crushed ice on 8 deep plates; place in freezer.
Using stiff brush, scrub oyster shells under cold water. Shuck oysters over sieve set over bowl. Using oyster knife and thick glove or cloth, holding oyster curved shell down, insert tip blade into hinge and twist. CAREFUL-many-a-stab-wound have come from oyster shucking! Once seal is broken, wipe blade clean, reinsert it and slide it along inside of flat upper shell to cut oyster from top shell. Slide blade under oyster to sever it from lower shell. Hold shell level to keep as much liquor as possible with oyster. Discard flat upper shells. Balance oysters in bottom shells on bed of ice. Garnish each plate with lemon wedge and parsley sprigs. Season with pepper. Create a condiment dish of horseradish, and hot sauces to place in the center of the table.
Tip: If you prefer to buy already shucked in-shell oysters, (I do!) look for those with clean— not milky— liquid and very little odour. Keep refrigerated and serve the same day.
Smoked Mackerel Pate
Info: Mackerel was once regarded as a poor man's trout, but these days it's more appreciated for its gutsy robust flavour, plus it's been deemed an ocean-friendly option for fish lovers. If you like, garnish with more chopped fresh parsley or green onion.
Ingredients
6 fillets smoked mackerel
1 cup fresh bread crumbs
1 ¼ cup whipping cream
½ cup butter, softened
2 tsp lemon juice
1 tsp cayenne pepper
finely chopped fresh parsley to garnish
finely chopped green onions to garnish
1 cup fresh bread crumbs
1 ¼ cup whipping cream
½ cup butter, softened
2 tsp lemon juice
1 tsp cayenne pepper
finely chopped fresh parsley to garnish
finely chopped green onions to garnish
Preparation:
Skin and bone mackerel. In food processor, pulse together mackerel, bread crumbs, cream, butter, lemon juice and cayenne: puree. Stir in parsley and green onion.
Tip: Make-ahead: Refrigerate in airtight container. for up to 5 days. Let come to room temperature to serve. Delicious served slathered over ‘Irish Brown Bread’ recipe below.
Irish Brown Bread
Info: This soda-leavened bread makes a dense, slightly crumbly loaf with a rich nutty flavour. Slather with Smoked Mackerel Pate (recipe above) or serve with butter, smoked salmon and a sprinkle of chives.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
½ cup rolled oats, (not instant!)
¼ cup wheat germ
1-1/2 tsp baking soda
1-1/2 tsp caraway seeds
½ tsp salt
½ cup cold butter, cubed
1 cup buttermilk (you might want to buy a small container, few people like to drink buttermilk, but a small container would be good for this recipe and the boxy potatoes below.)
2 tbsp cooking or fancy molasses
1 cup whole wheat flour
½ cup rolled oats, (not instant!)
¼ cup wheat germ
1-1/2 tsp baking soda
1-1/2 tsp caraway seeds
½ tsp salt
½ cup cold butter, cubed
1 cup buttermilk (you might want to buy a small container, few people like to drink buttermilk, but a small container would be good for this recipe and the boxy potatoes below.)
2 tbsp cooking or fancy molasses
Preparation:
Grease 9- x 5-inch (2 L) loaf pan; set aside.
In large bowl, whisk together all-purpose and whole wheat flours, oats, wheat germ, baking soda, caraway seeds and salt. With pastry blender or 2 knives, cut in butter until in fine crumbs. In separate bowl, whisk buttermilk with molasses; stir into flour mixture to make soft dough. Turn out onto lightly floured surface; knead lightly about 10 times. Shape into a 8-inch long oval; dust top with flour. With serrated knife, cut shallow slash lengthwise down centre; transfer to prepared pan. Bake in centre of 375°F (190°C) oven
until loaf sounds hollow when tapped on bottom, about 45 minutes. Let cool in pan on rack for 5 minutes. Turn out onto rack; let cool completely before slicing.
Tip: Make-ahead: Store in airtight container for up to 4 days or freeze for up to 2 weeks.
Irish Root Soup with Cashel Blue Cheese
Info: Rich with vegetables, this soup has highlights of Cashel Blue, one of Ireland's most well-known creamy blue-veined cheeses (though Gorgonzola or creamy Danish blue make worthy substitutes). For a vegetarian version, replace chicken stock with vegetable stock.
Ingredients
3 tbsp butter
2 leeks, thinly sliced (white and light green parts only for best flavour)
1 onion, thinly sliced (try red for colour)
4 cups diced peeled rutabaga (that’s turnip folks!)
1 carrot, peeled and diced
1 russet potato, peeled and diced
¾ tsp coarse salt
¼ tsp pepper (white pepper works well too)
¼ tsp ground nutmeg
4 cups sodium-reduced chicken (or vegetable)stock
2 cups water
1 cup 10% cream
1 tsp cider vinegar (or white wine vinegar)
1/3 cup crumbled Cashel blue cheese (if can not find, a hearty blue cheese will do.)
2 tbsp finely chopped fresh chives or parsley to finish
2 leeks, thinly sliced (white and light green parts only for best flavour)
1 onion, thinly sliced (try red for colour)
4 cups diced peeled rutabaga (that’s turnip folks!)
1 carrot, peeled and diced
1 russet potato, peeled and diced
¾ tsp coarse salt
¼ tsp pepper (white pepper works well too)
¼ tsp ground nutmeg
4 cups sodium-reduced chicken (or vegetable)stock
2 cups water
1 cup 10% cream
1 tsp cider vinegar (or white wine vinegar)
1/3 cup crumbled Cashel blue cheese (if can not find, a hearty blue cheese will do.)
2 tbsp finely chopped fresh chives or parsley to finish
Preparation:
In large pot or Dutch oven, melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes. Add the rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes. Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
In batches, pour soup in blender until smooth.
In batches, pour soup in blender until smooth.
Tip: Make-ahead: Refrigerate in airtight container for up to 3 days; thin with a little water if desired. Return to Dutch oven. Stir in cream and vinegar; bring just to boil over medium heat. Ladle into bowls. Garnish with cheese and chives.
Roast Pork with Cider Cream Sauce
Tip: A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.
Ingredients
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp minced fresh sage
1 tbsp thyme
1 tsp salt
1/4 tsp each white, and black pepper
1 pork loin centre roast boneless, rolled and tied (ask the butcher at the store if they will do this for you!)
Cider Cream
2 tbsp butter
2 Granny Smith apples, peeled, quartered and thinly sliced crosswise
1 Spanish onion, diced
1 cup alcoholic or non-alcoholic apple cider (it’s an Irish dinner party- I mean come on- non-alcoholic-what’s the fun in that?)
1 cup sodium-reduced chicken stock
¾ cup whipping cream
1 tbsp grainy mustard (or Dijon)
1 tsp cornstarch
3 cloves garlic, minced
1 tbsp minced fresh sage
1 tbsp thyme
1 tsp salt
1/4 tsp each white, and black pepper
1 pork loin centre roast boneless, rolled and tied (ask the butcher at the store if they will do this for you!)
Cider Cream
2 tbsp butter
2 Granny Smith apples, peeled, quartered and thinly sliced crosswise
1 Spanish onion, diced
1 cup alcoholic or non-alcoholic apple cider (it’s an Irish dinner party- I mean come on- non-alcoholic-what’s the fun in that?)
1 cup sodium-reduced chicken stock
¾ cup whipping cream
1 tbsp grainy mustard (or Dijon)
1 tsp cornstarch
Preparation:
In small bowl create your own rub: mix oil, garlic, sage, thyme, salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. Place roast on rack in roasting pan. Roast in 375°F oven (or 350 Fin convection oven) until meat thermometer inserted into centre registers 160°F (about 1 hour and 30 minutes). Transfer to cutting board; cover with foil and let stand for 15 minutes before slicing.
Cider Cream: Meanwhile, skim the meat fat from pan juices. Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any brown bits. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes. In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute. Pour in a gravy dish and serve with the pork.
Cider Cream: Meanwhile, skim the meat fat from pan juices. Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any brown bits. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes. In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute. Pour in a gravy dish and serve with the pork.
Tip: The rubbed roast can be prepared 24 hours in advance in the refrigerator.
Boxty Potato Cakes
Info: Also known as boxty pancakes, this is one of Ireland's best-known potato dishes, said to have originated during the Irish famine, boxty even has its own poem but no known author: “Boxty on the griddle,/boxty in the pan./If you don't eat your boxty,/you'll never get a man.” Too funny, just adds to the wise tale: “the best way to catch a man in through his stomach”, and here I always thought it was the bedroom- not the kitchen, silly me!
Ingredients
6 russet potatoes
3 green onions, thinly sliced
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup buttermilk
3 tbsp butter
3 tbsp vegetable oil
3 green onions, thinly sliced
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup buttermilk
3 tbsp butter
3 tbsp vegetable oil
Preparation:
Peel half of the potatoes; cut into large chunks. In saucepan of boiling salted water, cover and cook potato chunks until tender, about 15 minutes. Drain well; transfer to large bowl and mash. Peel and grate remaining potatoes. Squeeze out liquid and wring in kitchen towel to dry; add to mashed potatoes. Add green onions, flour, baking powder and salt; mix well. Stir in buttermilk to make stiff mixture.
Heat skillet over medium-high heat; melt 1 tbsp (15 mL) each of the butter and oil. In batches and using remaining butter and oil, scoop potato mixture by heaping 1/4 cup (50 mL) for each pancake into skillet, without crowding. Using spatula, flatten to 1/2-inch (1 cm) thickness. Fry, turning once, until crispy and golden, about 8 minutes. Transfer to baking sheet.
Heat skillet over medium-high heat; melt 1 tbsp (15 mL) each of the butter and oil. In batches and using remaining butter and oil, scoop potato mixture by heaping 1/4 cup (50 mL) for each pancake into skillet, without crowding. Using spatula, flatten to 1/2-inch (1 cm) thickness. Fry, turning once, until crispy and golden, about 8 minutes. Transfer to baking sheet.
Tip: Leftover boxty are awesome with poached eggs. Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; Reheat in 375°F oven until hot, about 5 to 8 minutes.
Sticky Date Pudding with Irish Whisky Toffee Sauce
Info: You won't have any trouble getting rid of this toothsome cake and whisky-laced caramel sauce. Yummy!
Ingredients
1-1/2 cups water
1-1/3 cups chopped pitted dates
2 tsp baking soda
1 cup butter, softened
½ cup granulated sugar
4 eggs
1 tsp vanilla
2-1/2 cups all-purpose flour
2 tsp baking powderPreparation:
1-1/3 cups chopped pitted dates
2 tsp baking soda
1 cup butter, softened
½ cup granulated sugar
4 eggs
1 tsp vanilla
2-1/2 cups all-purpose flour
2 tsp baking powderPreparation:
Grease 10-cup Bundt or tube pan; dust with flour. Set aside. In saucepan, bring water, dates and baking soda to boil; let cool. In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes. Irish Whiskey Toffee Sauce
¾ cup butter
1-1/4 cups packed dark brown sugar
¾ cup whipping cream
¼ cup Irish whiskey, (such as Bushmills or Jameson- oh and a glass for the cook of course!)Preparation:
¾ cup butter
1-1/4 cups packed dark brown sugar
¾ cup whipping cream
¼ cup Irish whiskey, (such as Bushmills or Jameson- oh and a glass for the cook of course!)Preparation:
While the pudding is cooking- in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whisky; keep warm.
Next: While still in pan (pudding) and using skewer or toothpick, poke holes all over cake; pour 1/3 cup warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes. Turn the pudding upside down onto platter. Poke holes all over; pour 1/3 cup more sauce over cake. (Keep remaining sauce warm, drizzle on plate just before serving).
Tip: Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve. To serve, cut into slices; drizzle with remaining warm sauce.
Nutty Irishman Coffee: Enough for 8
Info: This fun warm cocktail makes a great after dinner drink. This will make 8 servings.
Ingredients
2 2/3 cups freshly brewed hot coffee
8 oz Irish cream liqueur, (such as Baileys or Carolans)
8 oz hazelnut liqueur, (such as Frangelico)
1 cup 10% cream
8 oz Irish cream liqueur, (such as Baileys or Carolans)
8 oz hazelnut liqueur, (such as Frangelico)
1 cup 10% cream
Preparation:
In heatproof thermos, stir together coffee, Irish cream, hazelnut liqueur and cream.
Tip: Add some whipped cream and green sprinkles for fun when serving.