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Potato Recipes Delicious,
homely, warming dishes ideal for St. Patrick's Day created
by the The potato features in many Irish recipes and is a staple ingredient in the diet. These variations on mashed potato are delicious and can be used to accompany many dishes. They go particularly well with stews, but can also be eaten on their own. Colcannon 1.5
kg/3 lb potatoes, peeled and cubed
1. Boil the potatoes until cooked. Drain and mash well, incorporating half of the butter / margarine and a little milk if liked. 2. Steam the cabbage until tender and mix into the mashed potatoes. 3. Melt a knob of the remaining butter in a small frying pan and fry the onion until starting to colour. Stir into the mashed potato mixture. 4. Season the mixture well and serve in mounds on individual plates. Make a well in the centre of each mound and add a knob of butter.
Champ 1.5kg/3lb
potatoes, peeled and cubed 1. Boil the potatoes until cooked. Drain and mash well incorporating half of the butter / margarine. 2. Place the spring onions and milk in a saucepan and bring to the boil. Simmer gently for 5 minutes. Strain the onions, reserving the milk. Mix the onions into the potatoes together with enough of the milk to make a smooth mash. 3. Season the mixture well and serve in mounds on individual plates. Make a well in the centre of each mound and add a knob of butter /margarine.
St Patrick's Soup This is a potato based soup that uses oatmeal for thickening. It can be served with warm soda bread for a complete Irish experience! 50g/2oz
butter or vegan margarine 1. Melt the butter / margarine in a large saucepan. Add the onions, potatoes and carrots and fry gently for about 5 minutes until soft. Add the mushrooms, cabbage and ground cloves and cook for 5 minutes more. 2. Add the vegetable stock and oatmeal, bring to the boil, then simmer for about 20 minutes 3. Allow to cool, then puree in a blender or food processor until the soup is smooth. (If you prefer a slightly chunky soup, just puree half the mixture.) 4. Return the soup to a clean pan and heat through gently. Season to taste. Serve in individual soup bowls with a swirl of cream on top if liked.
Boxty (Potato Griddle Cakes) 225g/8oz
raw potatoes 1. Peel and grate the raw potatoes and mix with the cooked, mashed potatoes. Stir in the flour (with the bicarbonate of soda if using) and season well with salt and pepper. 2. Beat the egg (if using) and add to the potatoes with the melted fat and enough milk to make a batter of dropping consistency. 3. Grease and heat a griddle or heavy frying pan and drop tablespoons of the mixture onto the hot surface, cooking until crispy and golden on both sides. You will need to do this in batches. 4. Serve with apple sauce or as part of a Vegetarian Ulster Fry (veggie 'bacon', veggie 'sausages', fried eggs and fried bread).
Irish coffee Wonderfully warming, Irish Whiskey has a mellow taste which is different from Scotch. For each glass: A
generous measure of Irish Whiskey (3-4cl) Warm a stemmed glass by pouring in hot water, then drying off. Put the Irish Whiskey into the glass, add the sugar and stir gently to dissolve. Pour in the coffee leaving a gap of about 1cm/ ½". Pour the double cream onto the top of the coffee over the back of a teaspoon. Drink the coffee through the cream.
All recipes © Copyright The Vegetarian Society 2002
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