1 2 MAY / JUNE 2 0 1 6
A Taste of Ireland
TRY SOME AUTHENTIC DISHES FROM THE EMERALD ISLE
Whether you want to plan something delightful for your next St . Patrick ’ s Day celebration or just want to enjoy a different kind of cuisine , you can ’ t go wrong with a
taste of Ireland .
While many so-called gourmets will turn up their noses at any cuisine that originates in the British Isles , the fact is no one outdoes the British when it comes to preparing a good stew .
The reasons for this are both obvious and practical . In the cold , damp climate of the British Isles , the creation of a good , soulwarming stew has become an art form .
Irish stew has nearly as many different versions as pasta sauce , so don ’ t feel bound to only use the ingredients listed here . Indeed , many versions of Irish stew lack peas , but I think they give the dish the appropriate touch of green .
I include corned beef and cabbage here because eating these foods on St . Patrick ’ s Day is primarily an American , not an Irish , tradition . While the Irish do eat corned beef and cabbage sometimes , it ’ s not the national dish we Americans seem to feel it should be . But it ’ s certainly a tasty treat , whether on you eat it on March 17 or you just serve it as a cold winter dish to warm the heart .
Of course , being part of the British Isles , fish is a big part of Ireland ’ s cuisine , so I ’ ve included a basic baked salmon recipe with these other samples from the Emerald Isle . food dude
Frank Kourt
the
IRISH STEW
• 2 lbs . potatoes , cut in 1 / 4-inch slices
• 2 lbs . onions , cut in 1 / 4-inch slices
• 3 lbs . boneless lamb , cubed
• 2 tsp . salt
• 1 / 2 tsp . pepper
• 1 tsp . thyme
• 1 tsp . dried parsley
• 2 cloves garlic , chopped
• Water to cover
• 1 / 2 bag frozen peas
In a casserole , arrange one layer of potatoes , then one layer of onions , then add the meat . Sprinkle with half of the salt , pepper , thyme and parsley . Sprinkle on half the garlic , then add another layer of onion and potatoes . Top with remaining salt , pepper , thyme , parsley and garlic . Add two to four cups of water , enough to come about 3 / 4 up the mixture . Bake , tightly covered , in a preheated 350-degree oven for an hour and a half . Add the peas , cover and continue to bake for about 10 more minutes .
CORNED BEEF AND
CABBAGE
This method , using bacon grease , is from a recipe by that wonderful food guru James Beard . If you want to forego the bacon grease , just braise the cabbage in water , but be warned you ’ ll lose a lot of flavor .
• 1 4-5 lb . lean corned beef brisket
• 4 large onions , studded with 4 whole cloves each
• 2 lbs . carrots , peeled and cut into 2-inch pieces
• 1 stalk celery , cut into 2-inch pieces
• 1 head cabbage , coarsely chopped
• 6 medium potatoes , quartered
• 2 cloves garlic , minced
• 10 whole peppercorns
• 4 T bacon fat
Place corned beef in a deep kettle with enough water to cover . Bring to a boil , skim , then simmer , skimming again as needed , for about three hours . Add the onions , carrots and celery and continue to simmer . After about a half hour , add the cabbage , potatoes , garlic and peppercorns . Simmer for 30 more minutes . Drain the cabbage and remove to a large skillet and braise in the bacon fat for five to 10 minutes . Remove the beef and vegetables to a large platter and keep warm . When ready to serve , center the beef on the platter and surround it with the cabbage and vegetables . Serve with good dark Irish beer or stout .
BAKED SALMON
• 1 lb . salmon filets
• 1 / 4 cup melted butter
• 2 T lemon juice
• 1 T dried dill weed
• Salt and pepper to taste
Preheat oven to 350 degrees . Place the salmon in a lightly greased baking dish . Mix the melted butter and lemon juice together and stir in the additional ingredients . Brush the butter-lemon mixture over the fillets . Bake for about 25 minutes , until the salmon easily flakes with a fork , brushing on any leftover butter mixture during the cooking .
IRISH COFFEE
Finally , for you traditionalists , here ’ s a great recipe for Irish coffee . You must promise to make it with real Irish whiskey , though . There ’ s a BIG difference !
• 1 jigger Irish whiskey ( Jameson , Bushmills , etc .)
• 1-2 tsp . sugar
• Freshly made hot coffee
• Whipped cream
Pour the whiskey and sugar into a mug . Add the coffee and stir well . Top with whipped cream and serve immediately .