Three's-A-Charm - St Patrick's Day Recipes
Posted by Joseph Sherlock on March 14, 2011 at 08:57 AM
Hi Everyone.
Here are my St. Patrick's Day Recipes. I hope you all enjoy making them and sharing them with your loved ones.
Happy St. Patrick's Day...Joseph!
Three's-A-Charm Shamrock Soup.
Ingredients:
- 6 Sticks of Celery (Chopped)
- 4 Medium Carrots (Sliced)
- 2 Cups of Cubed peeled Potatoes
- 5 Cups of Water
- 3 Cups of Diced cooked Corned Beef
- 2 Cups Chopped Cooked Cabbage
- 1 Teaspoon Dill
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Bunch Shamrock
Method:
- In a large pot bring the celery, carrots, potatoes and water to the boil.
- Reduce the heat, cover and simmer until the vegetables are tender - approx 20 minutes.
- Stir in the remaining ingredients, cover and simmer for a further 20 minutes.
- Serve the soup chunky accompanied with warm crusty bread and a sprig of Shamrock.
Beef and Guinness Stew.
Ingredients:
- 400g Irish Stewing Beef
- 3 Tablespoons Flour
- 2 Carrots
- 4 Potatoes
- 1 Onion
- 2 Cloves Garlic
- 2 Sprigs Thyme
- 2 Tablespoons Tomato Puree
- 1 Litre Beef Stock
- 1 500ML Can Guinness
- Salt & Pepper to Taste
Method:
- Heat some oil in a large pot.
- Coat the beef in the flour and fry over a high temp until it is has browned.
- Remove the beef and place it in a separate dish.
- Add chopped onion, potatoes and carrots to the pot and cook for 5 minutes.
- Crush the garlic cloves and add to the vegetables.
- Strip the Thyme leaves of the Sprig and add along with the Tomato Puree and cook for 2 minutes.
- Add the Guinness and Beef Stock and turn down the heat.
- Cook for approx 2 hours.
- Adjust the seasoning with Salt and Pepper and serve immediately.
Bailey's Irish Cream Cheesecake.
Ingredients:
- 100g Unsalted Butter
- 250g Digestive Biscuits
- 450g Cream Cheese
- 1 Slug of Bailey's Irish Cream
- 100ml Icing Sugar
- 200ml Double Cream
- 60g Grated Chocolate
Method:
- Gently melt the butter in a saucepan.
- Crush the biscuits in a separate bowl.
- Add the biscuits to the butter and mix until the butter is absorbed.
- Remove from the heat and press the mixture into the bottom of a lined 9inch spring form tin.
- Leave to set in the fridge for approx 1 hour.
- In a bowl whip the cream until it has formed soft peaks.
- In a separate bowl beat the cream cheese until its soft and add the icing sugar and Bailey's Irish Cream.
- Fold in the cream and ¾ of the grated chocolate.
- When the mixture is smooth spread it evenly over the biscuit base.
- Refrigerate and allow the cheesecake to set for approx 2 hours.
- Remove from the tin and decorate with the remaining grated chocolate.