Serve up taste of Ireland
Feast on Irish pub fare for St. Patrick’s Day
St. Patrick’s Day celebrations were different in 2020. Due to the global COVID-19 pandemic, many communities were forced to cancel their annual St. Patrick’s Day festivities. Typically lively, jovial gatherings of good-spirited revelers, St. Patrick’s Day celebrations are beloved by Irish and non-Irish people alike. Though the COVID-19 vaccines figure to help people across the globe return to a semblance of normalcy at some point in 2021, St. Patrick’s Day celebrations will likely have to take place at home, much like they did a year ago.
Cooking up some traditional Irish fare, such as this recipe for “Bacon and Cabbage” from Margaret M. Johnson’s “The Irish Pub Cookbook” (Chronicle Books) is a great way to bring a taste of your favorite Irish pub into your home.
BACON AND CABBAGE
3 lbs. Irish boiling bacon 1 small head cabbage, cored
and quartered Parsley Sauce or Whole-Grain Mustard Sauce for serving (recipes follow) Boiled potatoes for serving
Put the bacon in a large saucepan and cover with cold water. Bring the water slowly to a boil, then cover and reduce the heat to medium-low. Simmer, skimming the water occasionally to remove the foam, for 1K hours (about 30 minutes per pound), or until the meat is tender when pierced with a fork.
About 20 minutes before the bacon is cooked, add the cabbage. Cook for 15 to 20 minutes, or until the cabbage is tender, but not soggy. Transfer the bacon to a serving dish, and let cool for 10 minutes before slicing.
Drain the cabbage, reserving N cup of the cooking liquid for the Parsley sauce or 1K cups for the Whole-Grain Mustard Sauce, and transfer to a serving dish.
To serve, slice the meat and serve it with the cabbage, potatoes and sauce. Serves 4 to 6.
PARSLEY SAUCE
4 T. unsalted Kerrygold Irish
butter
3 T. all-purpose flour
N c. bacon cooking liquid 1N c. hot milk
K c. minced fresh flat-leaf
parsley
Salt and freshly ground pepper to taste
In a small saucepan over medium heat, melt the butter. Gradually stir in the flour. Cook for 1 to 2 minutes, or until blended. Slowly stir in the cooking liquid, then the milk. Bring to a boil and cook, whisking constantly, for 3 to 5 minutes, or until slightly thickened. Add the salt, pepper and parsley, and cook, whisking constantly, for 3 to 5 minutes more, or until the sauce is smooth. Serve warm.
WHOLE-GRAIN MUSTARD SAUCE
2 T. unsalted Kerrygold Irish
butter
1 small onion, chopped 1 clove garlic, minced
2 t. whole-grain mustard
M c. dry white wine
1N c. bacon cooking liquid,
plus more as needed 1N c. half-and-half, plus
more as needed
Salt and freshly ground pepper to taste
In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft. Stir in the mustard and wine and cook for 2 minutes. Add the cooking liquid and half-and-half and cook, whisking constantly, for 5 to 7 minutes, or until reduced by half.
Add the salt and pepper and cook for 5 minutes, or until the mixture has a creamy consistency. Add more boiling liquid or halfand-half, if needed, to make a smooth sauce. Serve warm. Makes about 2 cups.