Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes
The green and revelry of St. Patrick’s Day is creeping up on us fast. If you are looking for great Irish ideas for your St. Patty’s dinner, these Irish inspired dishes are perfect.
Corned Beef and Cabbage
serves 4
2-3 lbs corned beef brisket
8 small potatoes, halved
4 carrots, cut into 1-inch pieces
1 large head of cabbage, quartered and core removed
1 large onion, quartered
Directions:
1. Place the corned beef and the seasoning packet in a Dutch oven and cover with water. Bring to a boil over a medium-heat burner. Reduce heat to low and cover. Cook for about two hours, until just barely tender.
2. Add the potatoes, carrots, cabbage and onion to the pot. Cover and cook for an additional 30-40 minutes, until the vegetables are tender.
3. Remove meat and veggies from the pot. Slice the corned beef against the grain and serve.
Roasted Parsnips
serves 4
1 lb parsnips, peeled and cut into 1/2 inch slices
1 tbsp olive oil
Kosher salt, pepper and garlic powder
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking oil.
2. Spread the sliced parsnips out on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder.
3. Bake for 25-30 minutes, until tender and lightly browned. Serve immediately.
Bangers and Garlic Mash
serves 4
4 medium potatoes, cubed
2-3 cloves garlic
1 tbsp butter
1/4-1/2 cup milk
salt and pepper
1 lb sausage links, cooked
Directions:
1. Roughly chop the garlic into large pieces.
2. Add potatoes and garlic to a large pot and cover with water (it should rise about 2 inches above the food). Boil until the potatoes are soft, about 30-40 minutes. Drain and return potatoes to the pot.
3. Stir the butter into the potatoes. Mash together using a potato masher or a hand mixer. Add the milk, a little at a time, until you reach your desired consistency. Stir in salt and pepper to taste.
4. Serve the sausages over the mashed potatoes.
Variation: If desired, this can be served with an onion gravy over top.
Recipes
|
|||||||
|
|||||||
Corned Beef and Cabbage
serves 4
2-3 lbs corned beef brisket
8 small potatoes, halved
4 carrots, cut into 1-inch pieces
1 large head of cabbage, quartered and core removed
1 large onion, quartered
Directions:
1. Place the corned beef and the seasoning packet in a Dutch oven and cover with water. Bring to a boil over a medium-heat burner. Reduce heat to low and cover. Cook for about two hours, until just barely tender.
2. Add the potatoes, carrots, cabbage and onion to the pot. Cover and cook for an additional 30-40 minutes, until the vegetables are tender.
3. Remove meat and veggies from the pot. Slice the corned beef against the grain and serve.
Roasted Parsnips
serves 4
1 lb parsnips, peeled and cut into 1/2 inch slices
1 tbsp olive oil
Kosher salt, pepper and garlic powder
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking oil.
2. Spread the sliced parsnips out on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder.
3. Bake for 25-30 minutes, until tender and lightly browned. Serve immediately.
Bangers and Garlic Mash
serves 4
4 medium potatoes, cubed
2-3 cloves garlic
1 tbsp butter
1/4-1/2 cup milk
salt and pepper
1 lb sausage links, cooked
Directions:
1. Roughly chop the garlic into large pieces.
2. Add potatoes and garlic to a large pot and cover with water (it should rise about 2 inches above the food). Boil until the potatoes are soft, about 30-40 minutes. Drain and return potatoes to the pot.
3. Stir the butter into the potatoes. Mash together using a potato masher or a hand mixer. Add the milk, a little at a time, until you reach your desired consistency. Stir in salt and pepper to taste.
4. Serve the sausages over the mashed potatoes.
Variation: If desired, this can be served with an onion gravy over top.
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
|
