Irish recipes for St. Patrick’s Day

eightWest

GRAND RAPIDS, Mich. (WOOD) St. Patrick’s Day is around the corner and what better way to celebrate than with some Irish food! All in One Chef Mark Kingshott steps into the eightWest kitchen to share some special recipes.

Potato and Corned Beef Soup

  • 3 lbs potatoes, peeled and diced
  • 1 large onion diced
  • 3 cloves garlic rough chopped
  • 2 tsp dill
  • 1 bay leaf
  • 2 TB butter
  • 4 cups chicken stock
  • 2 cups shredded cabbage
  • 8 oz shredded cooked corned beef
  • ½ tsp crushed pickling spice
  • 1 TB red wine vinegar
  • 1 TB olive oil
  • Salt and Pepper to taste

In a stock pot, heat 2 TB of butter at medium, sauté onion.  Once translucent, add potatoes and garlic, sauté for 3 minutes.  Add stock, dill and bay leaf, stir and simmer until potatoes are fork tender.  Add 1 tsp of salt and 1 tsp of pepper.  Puree the soup with a stick blender or in small batches in a blender.  Once smooth, return to stove and let simmer for 15 minutes.

In a sauté pan, heat olive oil at medium high.  Add corned beef and cabbage, stir.  Once cabbage softens, add vinegar and pickling spice.  Stir.  Taste, add salt and pepper if necessary.

Remove soup from heat, taste.  Add salt if necessary.  Ladle into bowls and top with cabbage and corned beef mixture.  Garnish with dill (optional)

Vegetable Shepard’s Pie

  • 2 TB olive oil
  • 1 large onion diced
  • 1 large carrot diced
  • 1 medium parsnip diced
  • 1 medium golden beet diced
  • ¾ cup diced rutabaga
  • 1 head of roasted garlic, skin removed
  • 1 oz dried porcini mushrooms pureed into a dry powder
  • 5 cups vegetable stock or corn stock
  • 1 cup dry red wine
  • 1 bay leaf
  • 2 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 2 TB chopped parsley
  • 2 TB soy sauce
  • 4 TB unsalted tomato paste.
  • 3 TB of cornstarch mixed in 3 TB of water
  • 5 lbs peeled and chunked celeriac root
  • 6 TB butter
  • ½ cup milk, more if puree is too chunky and thick.
  • Salt and Pepper to taste

In medium pot, cover celeriac root with water, pinch of salt and bring to a simmer.  Cook until softened.  Drain.  Add butter, ½ tsp of salt and ½ tsp of pepper, celeriac and milk to a food processor.  Puree until smooth.  Set aside

In a large skillet or stock pot, heat 2 TB of olive oil at medium high heat.  Add onions, rutabaga, carrots and parsnips and sauté.  Cook and stir for 5 minutes.  Chop roasted garlic and add to pan.  Stir.  After 2 minutes, add dried porcini mushroom powder, vegetable stock, wine, herbs and soy sauce.  Bring to a simmer, cook until vegetables are softened.  Add tomato paste, 1 tsp of salt, 1 tsp of pepper.  Simmer for 5 minutes.  If mixture has too much liquid, thicken with corn starch slurry.  Drizzle a small amount at a time until  desired thickness is reached.  Taste, add more salt and pepper if necessary.

Remove bay leaf, transfer vegetable mixture to a casserole dish, be sure to leave a ½ inch clearance between top of the dish and the vegetable mixture.   Spread celeriac puree over vegetables, roast in 400 degree oven and cook for 20 minutes, remove and serve.

Corned Beef Hash

  • 1 lb diced potato
  • 1 lb diced sweet potato
  • 2 carrots diced fine
  • 1 medium onion diced
  • 3 cloves of garlic, chopped
  • ½ cup beef stock
  • 1 TB red wine vinegar
  • 3 TB butter (or if you have reserved bacon fat, use that)
  • 1 lb chopped or shredded cooked corned beef
  • 1 TB chopped dill
  • 1 tsp powdered pickling spice
  • 6 Fried or poached eggs
  • Salt and Pepper to taste

In a large skillet, heat butter at medium high heat and add both potatoes, onion, and carrots.  Sauté for 15 minutes, or until softened.  Add garlic and sauté for 2 minutes.  Add stock, vinegar, dill and pickling spice.  Cook for 5 minutes, add corned beef and sauté for 5 more minutes.  Taste, add salt and pepper if necessary.  Place hash onto 6 plates and top each with a fried egg or poached egg.  Enjoy.

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