Go Green for St. Patrick’s Day and the month of March is all about celebrating our national holiday by cooking classic Irish heritage dishes. It’s traditionally the busiest month of the year for me with sold out Irish cooking classes, intimate catering events and parties. Over the years I have been traveling to Florida with Kerrygold teaching cooking classes at the Publix Aprons cooking schools. This year I am going to be working in Atlanta teaching a St. Patrick’s dinner class at Wholefoods on March 16 and a luncheon at the Piedmont Cancer Center on March 17th.
If you are hosting a dinner party for St. Patrick’s day you may consider serving this soup as a welcome shooter or as an appetizer for your dinner party. It’s warm and comforting and a true taste of Ireland for our festive month of March…So, go green and enjoy!
So, here it is and “Health to you and yours: to mine and ours”….
Leek and Potato Soup with Chive Puree and Garlic and herb cheese croutons
4 oz salted butter
1 medium onion (diced)
2 large leeks sliced (use mainly the white part)
5 medium potatoes (4 cups potatoes peeled and diced)
2 ½ pints Chicken Stock
1 tsp kosher salt
1/8 freshly ground pepper
2 Tbsp of cream
(for the spring onion puree)
4 spring onions (chopped)
Fine sea salt
4 Tbsp salted Irish butter (melted)
(for the garlic and herb cheese croutons)
3 slices of day old baguettes (cut in to cubes)
4 Tbsp Kerrygold garlic and herb Irish butter
1 oz Dubliner Irish cheese (finely grated)
How to make it:
In a heavy based saucepan melt the butter over low heat. Add the leeks and onions allowing them to “sweat” until they are fragrant.
Add the stock and potatoes and season with salt and pepper.
Stir to combine on medium heat and bring to a boil. Cover and then turn the temperature down allowing the soup to gently simmer for about 20-25 minutes or until the potatoes are soft.
Allow the soup to cool slightly before using an emulsion blender to smooth.
To make the spring onion purees blanch the spring onions in salted boiling water for just less than 1 minute. Strain and place in Ice water. Transfer to a blender to puree. On low heat melt butter and slowly drizzle in to the puree to create froth.
To make the croutons preheat the oven to 325 degrees. Melt the butter and toss in the bread cubes. Bake for 10-15 minutes turning half way or until crunchy and toasted. Sprinkle the cheese over croutons for 1 more minute to melt.
To serve the soup return to heat and bring to a gentle boil. Lower the temperature and finish the soup by adding the cream. Taste to adjust for seasoning. Serve in individual bowls with a drizzle of the frothy spring onion puree and a few garlic and herb cheesy croutons.
Eating fish on a Friday was a tradition in our Irish home. The local markets and fishmongers always stock the freshest fish and best variety at the start of each weekend in Ireland, as a child I even remember a fish man calling at our house early in the morning selling smoked haddock and a variety of other locally caught fish- so fresh! My own small town still sets up fish stalls in the market center every Friday and it was always so interesting to see the catch of the day packed in ice!
Eating fish on Fridays also has a religious connection because Friday was seen as day of fasting when red meat would not be eaten, so, for some it’s religious but for other it’s the best day to find the freshest catch and enjoy seafood at home with your family…
Local Irish catch of the day
St. Georges Market
My mother used to make a fish pie every Friday with the delicious smoked haddock and shellfish with a creamy potato topping. On cold winter nights it was so comforting and I remember the smell of the melting Irish cheddar cheese and knowing it was almost time to serve our weekly family favorite. If you are not able to purchase smoked haddock use the freshest flaky white fish you can find and I promise you will not be disappointed.
Happy Friday Cozy Bakes!
Smoked Haddock and Shrimp Bake
(for the seafood)
1 ½ cups of milk
1 ½ cups cold water
1 small bay leaf
1 small onion (peeled and sliced)
1 1/2 lbs smoked haddock (skinless and boneless)
8 oz raw prawns (peeled)
(for the parsley sauce)
3 Tbsp butter
3 Tbsp of all purpose flour
1tsp lemon juice
2 Tbsp parsley (chopped)
(for the potato)
1lb of potatoes (peeled and cut)
4 Tbsp of butter
¼ cup of warm milk
(for the topping)
¼ cup breadcrumbs
½ cup Dubliner Irish cheese (grated)
How to make it
Place the haddock and prawns in a pan with the milk, water, bay leaf, peppercorn and onion. Season with salt and pepper and slowly poach for 8-10 minutes (reserve 2 cups of stock).
While the fish is poaching prepare potato topping by boiling the potatoes in a pot of cold salted water for 20 minutes.
To make the sauce melt the butter in a small saucepan and stir in the flour cooking for one minute and then whisk in 2 cups of reserved stock and lemon juice and bring to a simmer. Stir in the parsley and season with a little salt and pepper.
Drain the potatoes over a dry heat to remove any moisture for a few minutes. Mash the potatoes with the warm milk and butter. Season with salt and pepper and stir in the Dubliner Irish cheese.
Preheat the oven to 375 degrees F.
To assemble pour the parsley sauce over the seafood and spoon the potato and sprinkle over the breadcrumbs and cheese topping. Bake for 20 minutes and serve right away.
It’s time to go green again and no better way to do it with seasonal antioxidant packed kale. Yup, this dip was been a huge hit on my Kerrygold Aprons Cooking Tour, and the stout whole grain mustard blends beautifully with the perfectly baked artichokes and kale. Artichokes and Kale, Artsy Kale, get it?….oh well.
The recipe also substitutes some of the mayonnaise for Greek style yogurt to slip in some more protein packed nutrition for celebratory munching. Of course, the Dubliner Irish Cheesewith it’s natural crystals conjure flavors of Parmesan and Swiss, and totally melt in your mouth with ease. So, without further adieu please allow me to share my recipe and wish all my friends and followers a happy, healthy and fun St Paddy’s day!
Dubliner Kale and Artichoke Dip with Guinness Mustard
6 oz of Kale (1 bunch with the curly stems removed and roughly chopped)
12 oz artichoke hearts (frozen or a canned drained/chopped)
1/2 cups plain Greek Yogurt
1 cup mayo
2 Tbsp whole grain Guinness Mustard
Dash of hot sauce
2 garlic cloves (minced)
Fresh ground pepper
2 cups Kerrygold Dubliner Irish Cheese (grated)
1 Tbsp Kerrygold Irish butter (room temperature)
How to make it
Bring salted water to a boil in a medium saucepan. Add the kale and blanch for 1 minute. Strain the kale and place in a bath of ice cold water to stop the cooking process. Squeeze out any excess water and set aside.
Preheat the oven to 375 degrees F.
Combine the yogurt, mayo, mustard, hot sauce, garlic, salt, pepper, cheese and finally fold in the prepared kale.
Grease an 8 inch oven proof dish with Kerrygold Irish butter and then spoon in the resulting dip.
Bake the dip for 20-25 minutes until the dip is bubbling and has a golden brown crust.