Go Irish with these St Patrick's Day recipes
St. Patrick’s Pasties. Serves 4.
Prep: 30 minutes.
Cooking Time: 30 minutes.
400g Grass - fed rump steak from Ireland.
2 tbsp olive oil.
1 medium onion chopped.
1 tbsp chopped fresh thyme.
1 tbsp Worcestershire sauce.
1 tsp ground coriander.
1 tbsp balsamic vinegar.
400ml beef stock.
2 large red potatoes peeled.
50g frozen peas.
500g shortcrust pastry.
1 egg beaten for brushing.
Preheat oven 200°c. In a large frying pan with a fitted lid, heat 1 tbsp of the oil. Season the beef and sear on all sides.
Remove from the pan and add the onion, thyme and some seasoning. Sauté for 5 minutes and then add the beef, coriander, Worcestershire sauce, balsamic vinegar, and stock.
Cook for 15 minutes on medium heat with a lid on. Remove the lid and let it reduce another 15 minutes or until all the liquid has been absorbed. Pour into a bowl and refrigerate to cool down.
Cut the potatoes into 2cm cubes and blanch in boiling salted water for 1 minute. Drain and rinse in cold water. Add to the beef and pour the peas in. Gently mix together.
Slice the pastry into 8 pieces. Roll out each into a 5 inch circle on a floured surface. Divide the cold filling into the centre of each and brush the edges with egg. Bring the pastry around the filling and pinch it in the centre.
Press the edges tightly together, sealing it completely. Use your fingers to create a ruffled seam. Brush them all with egg when done and place on a baking tray. Bake for 30 minutes or until golden.
St Patrick’s Day Pies Serves 6.
Prep: 30 minutes. Cooking Time: 30 minutes.
500g Grass-fed lean beef mince from Ireland.
3 tbsp olive oil.
1 large onion diced.
2 medium carrots finely diced.
2 stalks celery.
1 tbsp chopped fresh thyme.
1 tbsp flour.
2 tbsp tomato puree.
350ml red wine.
2 tbsp Worcestershire sauce.
900g red potatoes.
3 tbsp milk.
6 spring onions finely chopped.
75ml Knockdrinna cheese (Ardrahan or Gubeen would also be delicious).
Preheat oven to 200°c. In a large pot, heat the olive oil. Add the onions, carrots, celery, thyme and some salt and pepper.
Saute for 10 minutes or until soft. Add the beef and use a flat spoon to break up. Cook until browned about 5 minutes.
Pour off any excess fat and then add the flour, tomato puree, Worcestershire sauce, and red wine. Cook until all the liquid has been absorbed and is thick. Pour into 6 individual pie tins or heat proof bowls. Let cool.
Peel the potatoes and cut into 3cm/1 inch pieces. Boil in salted water until soft.
Drain and then place back in the pot. Add the butter and milk and mash until smooth. Stir the onions through and half the cheese. Top the pies with the potato and sprinkle over the remaining cheese. Bake for 25 minutes or until the top is golden.
Tomato and Fastnet Mussels Linguine with Lemon and Parsley Serves 4.
Prep: 10 minutes.
Cooking Time: 15 minutes.
600g Fastnet Mussels.
2 anchovies rinsed.
large pinch of crushed red chili.
4 cloves garlic chopped.
1 tablespoon olive oil.
3 X 400g tins peeled plum tomatoes.
1 lemon zested.
15g flat leaf parsley chopped.
Clean the mussels in cold water then cover cold water and a tablespoon of salt. This helps them to burp up any sand they have inside.
In a large saucepan with a fitted lid, heat the olive oil over medium high heat. Add the anchovy and garlic and sauté for 2 minutes or until golden. Add the tomatoes and break up with a spoon. Cook on medium heat for 10 minutes or until slightly thickened and reduced. Boil the pasta in salted water until al dente. In the last 5 minutes of boiling the pasta, add the mussels to the tomato sauce, keeping them mostly on top of the sauce and place the lid on.
Let them steam open and then drain the pasta and add to the tomato sauce. Heat it together for a few minutes and then toss the lemon and parsley through.