Recipes

4 Recipes to Celebrate St. Patrick’s Day

Beef and Guinness Stew

Recipes by Ciaran Deery. You can find him on Instagram.

IRISH SEAFOOD CHOWDER

Seafood Chowder with Irish Dulse (Seaweed)

Ingredients

  • 14oz (approx. 2 fillets) Atlantic Salmon
  • 9oz Smoked Haddock
  • 9oz (approx. 1 cup) Clams
  • 1 cup packed Dulse (seaweed)
  • 1 cup Potato (diced)
  • ½ cup Onion (diced)
  • 2/3 cup Celery (diced)
  • ½ cup White wine
  • 6 tbsp (or scant 1/2 cup) Clam juice
  • 1 2/3 cups White Sauce (instructions below)
  • 1 tbsp + 1 tsp Lemon Juice
  • 2 tbsp Parsley (Chopped)
  • 2 tbsp Crumbled Bacon
  • Chilli oil, to taste
  • Micro Watercress for garnish

FOR THE WHITE SAUCE

  • 50g Butter
  • 50g Flour
  • 350ml Whole Milk (warmed)
  • 50ml Cooking Cream

Heat the butter, add the flour, cook until it’s a little brown, add the warm milk and finish with the cream.

Directions

  1. Dice the potato, celery, and onion.
  2. Prepare all the ingredients of the white sauce.
  3. Cook the vegetables in a pot until soft. Add white wine to the pot to deglaze.
  4. Then add the Atlantic Salmon, Clams, Smoked Haddock, Clam juice and let it cook together.
  5. Add the lemon juice and season with salt and pepper.
  6. When the seafood is almost cooked (about 10 minutes) add the dulse (seaweed).
  7. Next add the White Sauce to the chowder mix,
  8. Add the parsley and season it with salt and pepper.
  9. Top the chowder with crumbled bacon and a drizzle of chilli oil. Garnish with watercress.
Vegan Sheperd's Pie

Truffled Mushroom and Leek Shepherd’s Pie (Vegan)

Ingredients

  • 2/3 cup Onion (diced)
  • 4 cloves minced garlic
  • 1 cup lentils
  • 2 cups diced baby leeks (approx. 2 leeks)
  • 3 tbsp chives
  • 2 ½ cups Chanterelle Mushrooms
  • 3 cups Dry Porcini Mushroom
  • 3 or 4 Thyme sprigs
  • 2 bay leaves
  • 1 ½ cups vegetable stock
  • 2 large russet potatoes
  • 2 tbsp vegan butter
  • 2 tsp shaved truffle
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions

  1. Preheat the oven to 360F.
  2. Wash and prepare the vegetables
  3. Dice the onion and mince the garlic.
  4. Rehydrate the porcini mushrooms in water, keep the liquid for the stock.
  5. In a large pot, caramelize the onions and then add the garlic.
  6. Next, add the baby leek and all mushrooms and cook lightly.
  7. Add the herbs (thyme and bay leaf).
  8. Add the lentils and continue cooking, then add the vegetable stock and chives and simmer.
  9. In a separate pot, cook the potatoes in a little salted water. Once cooked through, remove and let them dry.
  10. Rice or mash the potatoes and add the vegan butter, then season.
  11. When the vegetable mix is finished cooking, transfer to a Pyrex dish and top it off with the potato mixture.
  12. Bake the pie in the oven for a further 20 minutes until the top is golden brown.
  13. Top with shaved truffle.
Beef and Guinness Stew

Beef and Guinness Stew with Dumplings

Ingredients

  • 0.75 lb Beef Chuck Roast
  • 2 tbsp onion (diced)
  • 2 cloves garlic
  • 2 tbsp leek or celery (diced)
  • ¼ cup carrot (diced)
  • Herbs: Parsley/Thyme/Rosemary/bay leaf
  • 1 small can (156ml) Tomato Purée
  • ½ cup Guinness beer
  • 1 tbsp flour
  • 1.5 tbsp butter
  • 2/3 cup beef stock
  • 1 tsp salt
  • 1 tsp pepper
  • 6-8 potatoes baby potatoes
  • 2 slices bacon
  • Optional dumplings (recipe below)

Directions

  1. Dice the Carrot, Onion, Celery and Leek into small pieces and place into a mixing bowl.
  2. Add the Rosemary, Parsley, Thyme and Bay leaf. Hint: it’s easier to wrap these herbs together as they’ll be more easily removed from the stew after the flavour is extracted from it.
  3. In a hot pan, add a little vegetable oil and cook the bacon until crispy.
  4. Remove bacon from the pan and turn the heat up to high.
  5. Roll the beef lightly in flour and place in pan to brown (approximately 8 minutes on medium-hot). Once the meat is browned, remove from the pot.
  6. Add the butter and the diced vegetables to the pan and start to cook in the fat. When the vegetables have slightly softened, add the flour, then add the tomato purée and combine.
  7. Add the Guinness, beef stock and herbs. Let the stew continue to cook.
  8. If adding dumplings (see below), add them at this stage, they take 20 minutes to cook.
  9. Add the baby potatoes to the stew next, lightly season with salt and pepper and continue to cook it on a low simmer for about one hour.

DUMPLINGS

  • 1 Cup of flour
  • 2 teaspoon baking powder
  • 50 g Chilled butter
  • ½ cup milk
  • Mixed dried herbs

Rub butter into flour. Add salt and herbs, then add the milk. Roll mixture into balls. Add dumplings to the stew approximately 20 mins before stew is cooked.

Apple Tartlet

Armagh Apple Crumble Tart with Whiskey Carmel Sauce

Note: Irish Armagh apples can be substituted with Northern Spy apples.

Ingredients

For the Base

  • 1 ½ cups Self-Raising Flour
  • ½ cup or 1 stick butter
  • ¼ cup Granulated Sugar
  • ½ tsp salt
  • 1 large egg (beaten)

For the Filling

  • 1 large apple
  • 1/3 cup packed Light Brown Sugar
  • 1 cinnamon stick
  • ¼ tsp nutmeg
  • ¼ tsp lemon zest and juice (approx. a squeeze)

For the Crumb

  • 1 ½ cups All Purpose Flour
  • ½ cup or 1 stick unsalted butter, cold and diced
  • 1/2 cup packed Brown Sugar
  • 2/3 cup rolled oats
  • ½ tsp salt

For the Irish Whiskey Sauce

  • 1.5 cups granulated sugar
  • 1/4 cup Water
  • 1/2 cup plus 1/2 tablespoon unsalted butter, room temperature
  • 3/4 cup heavy cream, warm
  • 1/4 cup Irish Whiskey

Directions

  1. Preheat the oven to 360F.
  2. For the pastry base, start by sieving the flour into a bowl, then add the sugar and salt.
  3. Rub the butter into the flour with your fingers until it becomes a sandy texture, Make a well in the centre.
  4. Add the beaten egg and mix it together, kneed the dough and let it rest in the fridge for ½ hour
  5. Lightly Flour your countertop and Rolling Pin, roll out the pastry and line the base of the Pie plate, Trim the edges and pinch with a fork ensuring the pastry is covering the entire base.
  6. For the filling, peel, core and slice apples. Cook in a saucepan on medium heat with sugar until they caramelize, add the nutmeg, cinnamon and lemon juice & zest
  7. For the crumb, sieve the flour and add in the cold butter, start to rub this together, add the salt, brown sugar and rolled oats.
  8. Fill the Pie base with the apple filling and add the crumble mix on the top.
  9. Bake in the oven for 20 to 25 Minutes.
  10. For the Irish whiskey sauce, melt the sugar and water together, until it Caramelizes, slowly add the Butter, then the cream and add the whiskey after, let it cool.