Home Healthy Eating Fuel Your St Patrick’s Day Celebrations with 4 Festive Recipes

Fuel Your St Patrick’s Day Celebrations with 4 Festive Recipes

Reading Time: 7 minutes

When embracing St Patrick’s Day, no one wants to have to go home early because they failed to fuel up before starting on the Guinness. That’s why chef Sophie Nahmad from recipe box service Gousto has collated four recipes to prepare you for a saintly celebration… Guinness cupcake, anyone? 

Sophie says: “This fresh salmon boxty is a lighter take on the Irish classic and one of my favourites if you’re wanting to avoid anything too heavy.”  

Irish Boxty with Salmon & Crème Fraîche 

Instructions for two portions

Time: 35 minutes 

Ingredients

  • 100g crème fraîche  
  • 100g salmon flakes
  • 3 white potatoes
  • 5g chives
  • 1 pot of honey (25g)
  • 1 British free-range egg
  • 125g cherry tomatoes
  • 50g lamb’s lettuce
  • 1 lemon
  • You’ll also need: butter, flour, milk, olive oil, pepper, and salt 

Method 

  1. Preheat the oven to 220°C/200°C (fan)/ 425°F/ gas 7.  Boil a kettle, and then chop half of the potatoes (keep the skins on) into large, bite-sized pieces. Grate the remaining potatoes, again keeping the skins on.Peel strips of zest from the lemon with a peeler, and then cut into quarters.
  2. Add the chopped potatoes to a pot with plenty of boiled water and bring to a boil over a high heat.Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender. Once done, drain, return to the pot and mash until smooth.
  3. While the potatoes are boiling, add the grated potato to the middle of a tea towel and bring the four corners together to form a ball. Twist the ball and squeeze out as much of the liquid as you can.Add the grated potato to a bowl with the juice of 1 lemon wedge and 40g flour and season with a generous pinch of salt and pepper – this is your potato mixture.
  4. Chop the chives finely. Combine the juice of 1 lemon wedge with 2 tablespoons of olive oil and a pinch of salt and pepper – this is your lemony dressing.
  5. Cut 2 pieces of tin foil, approximately . the size of an A3 sheet of paper. Place 1 piece on a baking tray and add the salmon flakes to one side. Drizzle the honey over the salmon flakes. Add the cherry tomatoes and lemon zest to the other side with a drizzle of olive oil and a pinch of salt and pepper. Cover with the other piece of foil and scrunch the edges to form a sealed parcel.
  6. Put the tray in the oven for 10 minutes, or until the tomatoes have softened. Meanwhile, add the potato mixture, egg and 1.5 tbsp. milk to the mashed potatoes and mix until well combined – this is your batter.
  7. Heat a large, wide-based pan (preferably non-stick with a matching lid) with a knob of butter over medium heat. Once hot, dollop 6 spoonfuls of batter into the pan and cook, covered, for 3–4 minutes, or until the mixture looks set on top.  Once set, flip and cook for 1–2 minutes on the other side – these are your boxty. Serve these stacked on top of each other with the salmon flakes, crème fraîche and chopped chives over the top.  Wash the lamb’s lettuce, serve it to the side with the roasted tomatoes and drizzle the lemony dressing over the top. Serve the remaining lemon wedges to the side. 

Sophie says: “If you’re craving a more comforting dish, you can’t go wrong with a warming stew. Whether you’d prefer a beef stew with traditional Colcannon, or a warming sausage coddle, these are family favourite dishes that are guaranteed to bring smiles to the dinner table.” 

Irish Beef Stew with Colcannon 

Instructions for 2 portions 

Time: 45 minutes 

Ingredients

  • 16g tomato paste
  • 250g British beef strips
  • 11g beef stock mix
  • 2 dried bay leaves
  • 1 Henderson’s Relish sachet (15ml)
  • 3 white potatoes
  • 2 carrots
  • 150g spring greens
  • 1 spring onion
  • 1 garlic clove
  • 1 brown onion 

You’ll also need: butter, flour, milk, pepper, salt, sugar, and vegetable oil 

Method

  1. Preheat the oven to 220°C/200°C (fan)/gas 7. Boil a full kettle, then peel and cut the brown onion into wedges. Peel and finely chop (or grate) the garlic, and top, tail and roughly chop the carrot.
  2. Dissolve the beef stock powder in 300ml boiled water and stir in the tomato paste, Henderson’s Relish and 1/2 tsp sugar – this is your beef stock.Add a large handful of flour to a plate with a pinch of salt and pepper, and coat the beef strips in the flour.
  3. Heat a large, wide-based oven-proof casserole dish with a drizzle of vegetable oil over a medium-high heat.  Note: Make sure your dish is oven-proof and safe to use on the hob. If you don’t have one then you can start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil.Once hot, add the coated beef strips and cook for 2–3 minutes or until browned.
  4. Once browned, add the onion wedges, chopped garlic, carrots, bay leaves, a pinch of salt and the beef stock.  Bring to the boil over a high heat, then cover with a lid and put the dish in the oven for 30 minutes or until thickened – this is your Irish beef stew.
  5. While the stew is cooking, chop the potatoes (skins on) into large, bite-sized pieces.Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat. When boiling, reduce the heat to medium and cook for 12–15 minutes or until fork-tender, then drain and set aside, before reserving the pan for later.
  6. Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and chop into small pieces.Trim, then slice the spring onion. Return the reserved pan to a medium heat and add a large knob of butter.Once hot, add the chopped spring onion and spring greens and cook for 3–4 minutes or until tender with a bite.
  7. Once the spring greens are tender, add the cooked potatoes and a large splash of milk to the pot. Season with a pinch of salt and mash until smooth – this is your colcannon. Serve the Irish beef stew with the colcannon to the side. Tip: Feeling indulgent? Use the back of a spoon to make a well in the colcannon and add a knob of butter. Enjoy! 

Irish-Style Coddle Sausage & Potato Stew 

Instructions for 2 portions 

Time: 30 minutes 

Ingredients

  • 1 ciabatta  
  • 11g chicken stock mix
  • 2 dried bay leaves
  • 15ml Henderson’s Relish
  • 4 Proper Porker sausages
  • 15ml cider vinegar
  • 2 white potatoes
  • 2 carrots
  • 1 leek
  • 10g parsley
  • 5g thyme
  • 2 garlic cloves
  • 1 brown onion
  • You’ll also need: butter, vegetable oil, water 

Method

  1. Boil a kettle. Heat a pot over a medium-high heat with a drizzle of vegetable oil. Squeeze your sausage meat from the skins into the pan (clean hands is the best way!) and discard the skins.Break the sausage meat up into large bite-sized pieces with a wooden spoon and cook for 5 minutes or until browned.
  2. While the sausage meat is cooking, peel and chop your brown onion into wedges.Chop your leek in half lengthways, wash thoroughly to remove any grit then top, tail and chop into chunks.Top, tail, peel and slice your carrot into discs. Once browned, add the onion wedges, carrot discs and chopped leek to the pan and cook for a further 3–4 minutes or until beginning to soften.
  3. While the veg is softening, cut your potato (skins on) into bite-sized pieces, then peel and finely chop (or grate) your garlic.Once the veg is beginning to soften, add the chopped potato and chopped garlic with your cider vinegar and cook for a further 1–2 minutes or until fragrant.
  4. Meanwhile, dissolve your chicken stock mix in 300ml boiled water. Strip your thyme leaves from their stems and discard the stems.
  5. Once fragrant, add the chicken stock to the pot with the thyme leaves, your bay leaf and Henderson’s Relish and bring to the boil over a high heat.  Once boiling, reduce the heat to medium-high and cook, covered, for 15–20 min or until the veg is tender and the sausages are cooked through (no pink meat!) – this is your Irish-style coddle sausage & potato stew.
  6. While the stew is cooking, chop your parsley finely, including the stalks.
  7. Slice your ciabatta in half and place in the toaster for 1-2 min or until toasted and crispy. Once toasted, spread a generous knob of butter over the toasted ciabatta – this is your crispy buttered ciabatta.  Serve the Irish-style coddle sausage & potato stew with the crispy buttered ciabatta to the side and discard the bay leaf. Garnish with the chopped parsley to finish.  

Sophie also has a top twist on a famous ingredient that you don’t often associate with dessert. “No celebration is complete without a sweet treat, and no St Patrick’s Day party is complete without Guinness, which is why we’ve combined the two to make these delicious cupcakes. These two boozy Irish treats are a perfect match, with the flavours of Guinness partnering beautifully with the sweet Bailey’s icing; think Baby Guinness but in cupcake form. These are the perfect finisher for your festive feast and will give you plenty of fuel to dance the night away; Sláinte!” 

Guinness Cupcakes with Bailey’s Icing 

Instructions for 12 cupcakes 

Ingredients

For the cupcakes: 

  • 125ml Guinness or similar stout
  • 125g unsalted butter
  • 4 tbsp cocoa powder
  • 1 tsp instant coffee powder
  • 200g golden caster sugar
  • 1 large egg
  • 74ml double cream
  • 1 tsp lemon juice or white wine vinegar
  • 1 tsp vanilla extract
  • 140g plain flour
  • 1 ¼ tsp bicarbonate of soda 

For the icing:

  • 170g room temperature unsalted butter
  • 80g cream cheese
  • 250g icing sugar
  • 2 tbsp Baileys
  • Green sprinkles or edible glitter to decorate 

Method

  1. Let’s start with the cupcakes: Preheat the oven to gas mark 4/180C/160C Fan and line a 12-hole cupcake tray with paper liners – feeling festive why not use green ones! Add your lemon or vinegar to the cream and set to one side to curdle slightly.
  2. Add the Guinness and butter to a saucepan and heat over a low heat until the butter has just melted.  Whisk the cocoa, coffee and sugar into the butter and Guinness mixture.  Add the egg, vanilla and cream and whisk until smooth.
  3. Add the flour and baking powder and mix together until incorporated then divide the batter between the cupcake cases.  Cook in the middle of the oven for 25 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool on a wire rack to room temperature.
  4. Onto the icing: Add the butter to a stand mixer fitted with a paddle attachment and beat on medium for 2–3 minutes until light and fluffy.  Add the cream cheese and beat until it’s combined.  Scrape off the paddle attachment and replace with the whisk attachment.  Add the icing sugar and beat to combine – Gousto tip: carefully hold a clean teatowel over the stand mixer and bowl to stop icing sugar clouds from covering your kitchen.
  5. Add the Bailey’s and vanilla extract and beat until the icing is smooth.  Dollop a spoonful on each cupcake and swirl with the back of a knife to cover the top.  Sprinkle with edible glitter if using and serve. 

© Copyright 2014–2034 Psychreg Ltd