I sat down to plan meals this week, and decided that we would have an Irish themed week. I googled a LOT, but let me tell you, google just can't do everything. So, I turned to my Irish girlfriend, Ger, and she's advised me on some great things to try. Here's what we've got planned:
- Monday - Calcannon (A traditionally Irish dish mainly consisting of mashed potatoes with kale or cabbage)
- Tuesday - Dublin Coddle (Coddle was created to use up leftovers, but usually has sausage, bacon, potatoes, onions and carrots)
- Wednesday - Irish Stew
- Thursday - Creamy Chicken Boxty
- Friday - Shephard's Pie
Monday ~ Calcannon
Things you need: 3 lbs potatoes, 1 cup of butter, 1 1/4 c of hot milk, freshly ground black pepper, 1 head of cabbage, 1 lb ham (cooked), 4 scallions, chopped parsely
Directions
- Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
- Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
- Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
- Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
- Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
*See the original recipe HERE
Tuesday ~ Dublin Coddle
Things you need: Potato soup, thyme, parsely, 2 onions, sausages, half litre of whole milk, roughly diced potatos, pepper.
Directions
- Start the potato soup, and add the cooked bacon, sliced onion, big bunch of thyme and some parsley.
- Cook for about 30 minutes.
- Add chopped potatoes to the soup (waxy, not floury)
- 3. When the potatoes are nearly cooked add the sausages (cocktail is fine) and cook for 15 minutes or so.
- Add the milk, and pepper and cook for another 15 minutes or so. Serve hot.
*See the original recipe HERE
Wednesday ~ Irish Stew
Things you need: 2 tbsp vegetable oil, 1 lb mutton or lamb cutlets (bone removed) cut into 2" chunks, 2lb potatoes, peeled and cut into quarters, 1 cup onion, roughly chopped, 1 cup leeks, cleaned and finely sliced, 1 cup carrots, roughly chopped, 1½ pints dark beef stock, 2 or 3 cabbage leaves, thinly sliced, Salt and Pepper
Directions
- In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.
- Heat the over to 350 degrees
- Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
- Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.
*See the original recipe HERE
Thursday ~ Creamy Chicken Boxty
Things you need: Boxty - 1 med potato, peeled and grated, 1 1/2 c fat free milk, 1 c flour, 3/4 c mashed potato, 1/4 tsp salt, 1/4 pepper, Filling - 2 bacon strips, 2 c sliced mushroom, 1 med leek, 1/4 c half and half, 2 tbsp flour, 3/4 c fat free milk, 2 c cubed chicken breast, 1/4 tsp pepper, 1/4 tsp salt
Directions
- Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 min.
- Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm
- Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed.
- Spoon filling onto pancakes.
*See the origianl recipe HERE
Friday ~ Shepherd's Pie
Things you need:
- 1 tablespoon butter, 1 tablespoon olive oil, 1 onion, diced, 2 carrots, diced, 2 stalks celery, diced, 2 cloves garlic, crushed, Salt and freshly ground black pepper, 1 tablespoon tomato paste, 2 pounds mutton, 2 tablespoons Worcestershire sauce, 1/2 cup beef stock, 1 1/2 cups garden peas, Cheesy Mashed Potatoes
- Preheat oven at 400 degrees F.
- Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
- Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well.
- Season with salt and pepper.
*See the original recipe HERE
That wraps up our meal plan for the week....I hope you enjoy them as much as we plan too!
**May the luck of the Irish be with you**
~Danielle
~Danielle
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