Three Course Irish Dinner

Potato and Leek Soup:

2 Tbsp. butter

1 medium onion chopped

2 leeks (whites only) finely chopped, well cleaned and rinsed

2 large baking potatoes peeled and cubed

32 ounces chicken or vegetable broth

¼ tsp. cracked black pepper

Instructions: In a large deep skillet melt the butter on medium heat. Add onions and allow to soften. Add the leeks and allow to cook until the leeks are soft, about 10 minutes. Add the potatoes. Turn a few times and sprinkle with cracked pepper. Add the broth and allow it to come to a boil. Turn down heat to low. Cover and cook until potatoes are soft (about 15 minutes). Using an immersion blender, break down all the solids until the mixture is smooth. Serve with chopped chives. Drizzle with heavy cream if desired. I don’t have an immersion blender so I ladle the soup into my regular food processor in batches and then transfer the finished product to the serving bowl in between each batch.

Irish Meat Pasties (similar to shepherd’s pie):

2 whole puff pastry sheets
1 1/2 cups diced carrots
1 cup diced red potatoes
1 tablespoon fresh sage leaves, chopped
1/3 cup sliced leeks
1/2 cup parmesan cheese
1 egg
6 tablespoons unsalted butter
1 tablespoons canola oil
1 pound ground beef
1/3 cup frozen peas
salt and pepper to taste
2 tablespoons of dried thyme
1/4 cup flour
1 cup milk
1/2 cup beef broth
Directions Prep: 1. Preheat oven to 400. 2. Thaw puff pastry according to package. 3. Dice carrots, potatoes, and sage. 4. Slice leeks and rinse well. 5. Shred cheese. 6. Beat egg for egg wash. Make: 1. Place butter and oil in a large skillet over medium high heat and stir to blend. 2. Add in carrots, potatoes, sage and leeks, stir to coat. 3. Cover and cook for about 8 minutes or until carrots and potatoes are soften. 4. Add in beef, stirring occasionally until cooked through. Salt and pepper to taste. 5. Add in thyme and flour and stir until dissolved. Add in milk and cook until liquid is almost all evaporated. 6. Stir in parmesan cheese and frozen peas. Pour in beef broth and stir until warmed through. Remove from heat. 7. Butter muffin tin. 8. Cut each puff pastry sheet into four even squares. Stretch each square to approximately 6 inches wide. 9. Place puff pastry in buttered muffin well and fill with pot pie filling. Cover top by bringing the four corners to the center and and pinching them together. 10. Brush tops with egg wash. 11, Bake 400 degrees for about 10-12 minutes or until tops are golden brown. 12. Serve immediately.
(You can just buy puff pastry sheets, but they’re pretty expensive so I will be making my own this time!)
and finally dessert

 Irish Apple Cake with Custard Drizzle:

3 C. Flour
2 t. Baking Powder
⅛ t. Salt
¼ t. Cloves, ground
¼ t. Nutmeg, ground
6 oz. Butter, (cold is fine)
¾ C. Sugar
4 large Granny Smith apples(I used golden delicious to great effect)
2 Eggs
¾ C. Milk
2 T. Sugar(for sprinkling on top of cake)
6 large Egg Yolks
6 T. Sugar
1½ C.
Whole Milk
1½ t. Vanilla
FOR THE CAKE: Grease and flour an 8″ or 9″ round springform pan. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Cut the butter into the flour Add the ¾ C. sugar to the flour mixture and mix in. Peel the apples and slice them into uniform pieces. Toss the apples into the flour mixture and combine In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in until just combined. Batter will be thick and dough-like. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula. Sprinkle the sugar over the top of the cake. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown.
FOR THE CUSTARD SAUCE: *note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done. Place the egg yolks and sugar in a bowl and whisk until pale yellow. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
(I have never made the cake before, but I think that granny smiths are probably too tart for this recipe so I’ll be using honey golden apples)

One Comment on “Three Course Irish Dinner

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