St. Pat r i c k’s D ay : a r e a s o n t o c e l e b r ate
In addition to the first day of spring, the month of March also provides another reason to celebrate — St. Patrick’s Day — a day to applaud all things that are Irish.
This week’s recipes offer some ideas for preparation of an Irish meal — whether traditional or improvised. And in preparation for the celebration, “may your thoughts be as glad as shamrocks, may your heart be as light as a song, may each day bring you bright, happy hours that stay with you all year long.” — Irish proverb.
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Irish Potato Bread (Farl)
Mix flour, baking powder and salt in a bowl. Rub in butter using your fingertips until mixture resembles dry breadcrumbs.
Add in a handful of scallions, if using, and mix.
Stir in potatoes and enough milk to make a soft but not loose dough. On a floured board, roll out dough into a round about 1/2 inch thick. Mark into quarters without cutting through completely.
Place on a greased baking tray and bake at 200 degrees F for about 20 minutes until golden on top. Serve hot with butter and jam.
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Irish Lamb Stew
Saute bacon in large frying pan. Reserve fat and bacon.
Place lamb, salt and pepper and flour in a large bowl and toss to coat meat. Reheat frying pan and in batches, brown the lamb in reserved fat. Supplement fat with vegetable oil if necessary. Transfer meat to a 10 quart pot, leaving about 1/4 cup fat in frying pan.
Add garlic and onion to frying pan and saute until onion begins to colour a bit. Add to the lamb along with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours until meat is tender. Add other ingredients, cover and simmer for 20 minutes or until vegetables are tender. Add more salt and pepper if desired.
Stew may be made the day before serving and reheated until warmed through. Serve with soda bread.
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Irish Potato Candy
In a large bowl, beat butter, cream cheese and vanilla with an electric mixer. Slowly add powdered sugar and continue mixing to incorporate, scraping sides when necessary. Add coconut and mix until combined.
Roll mixture into tablespoon-sized balls. Then roll balls in cinnamon and form balls into potato shapes. Place on parchment-lined sheet. Chill until set. Store in refrigerator.
Joyce Walter can be reached at ronjoy@ sasktel.net