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http://www.wineintro.com/champagne/cocktails/color/green.html
Few things bring back such fond memories of my childhood, than St. Patrick's Day.
Searching my grandmothers garden through wet stems of grass, looking for that symbol of my nationality, or wearing something green so I would not get pinched, all of these remind me of who I am and where I came from.
Another thing which conjures up memories is sitting in the kitchen watching my grandmother and mother cook a days feast. As March rolls around, it is once again time to be Irish, so here is a few recipes to get you started.
Lets start with the most popular Irish vegetable, the potato:
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Champ
4 lb. Potatoes
1/2 lb. Spring Onions(scallions)
1/2 pt. Milk
2 tsp. Salt
4 oz. Butter
Peel and boil potatoes until cooked. Simmer the spring onions in milk for about 5 mins. Strain potatoes and mash. Add the hot milk and scallions, salt, pepper and half the butter and mix in. Serve on its own or as an accompliment.
Boxty (Potato Griddle Cakes)
1/2 lb Raw potato
1/2 lb Mashed potato
1/2 lb Plain flour
Milk
1 Egg
Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce
Colcannon
1 lb Potatoes, sliced
2 medium Parsnips,peeled and sliced
2 medium Leeks
1 cup milk
1 lb Kale or cabbage
1/2 tsp Mace
2 large Garlic cloves, minced
1 tsp Salt
1/2 tsp Pepper
2 TBSP butter
1 bunch fresh Parsley, chopped
Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.
Irish Potato Soup
2 Ib Potatoes
1 Large Onion
2 oz Butter
2 pints Vegetable Stock
1/2 pint Milk
1 TBSP Chives or Parsley
Nutmeg
pinch of Salt & Pepper
1 tsp Cornflour
Peel and cut potatoes in quarters and finely slice the onions. Melt butter in a sausepan and add the Potatoes and Onions, cover and simmer for 10 mins (don't brown veg). Add the Stock, Salt & Pepper and Nutmeg, Stir. Cover and bring to the boil stirring continuously. Reduce heat and simmer for 30 mins, until vegetables are soft, stir occasionally. Remove from heat and put through a sieve, and return to the saucepan. Stir in the milk and cornflour and bring to the boil, stir continuously. Remove from the heat, serve with a sprinkling of chives or parsley.
Potato and Leek Soup
1/4 cup butter
1 whole leek, chopped
3 medium onions, chopped
1 ½ pounds potatoes, cubed
½ cup oats
2 cloves garlic, crushed
2 cups chicken stock
2 cups milk
salt and pepper to taste
fresh chives, chopped (for garnish)
Methods
Melt butter in a large pan. Saute onions and leek until tender. Add potatoes. Cook until potatoes are golden brown. Add oats and garlic. Cook one more minute. Reduce heat to low. Stir in chicken stock and milk. Simmer 30 minutes, or until vegetables are tender and soup thickens. Season to taste with salt and pepper. Serve garnished with chopped chives.
Potato Apple Pudding
2 TBSP Butter
8 oz Self-raising flour
6 oz Freshly mashed potatoes
4 TBSP Milk
5 Med. cooking apples
Brown or white sugar
2 Whole cloves
Juice of 1/2 lemon
3 TBSP Cider
Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or home-made custard.
Green Theme Drinks for St. Paddy's Day fun!
