Recipes: St. Patrick’s Day Celebration From an Irish Chef
Photo: Courtesy of Guiness
From the classic Irish soda break to a twist on the classic chocolate cake (Hint: just add a pint of Guinnes!), take these recipes from Irish chef and cookbook author, Clodagh McKenna, author of multiple bestselling cookbooks that focus on Irish home cooking, including Clodagh’s Irish Kitchen. She shared a few of her recipes with us when she visited Canada to cook an Irish feast recently.
But before you indulge in McKenna’s delicious recipes, take this entertaining tip from executive chef Justin O’Connor at the Guinness Storehouse, direct from Dublin, Ireland. If you’re serving finger foods, such as pigs in a blanket, above, he suggests, why not balance them on a shot glass full of a hoppy lager? In this case, they suggest Hop House 13 Lager, brewed by Guinness. (We’ve also included a pair of direct-from-the-Storehouse recipes, including a French Onion soup using Hop House 13, too.)
Another tip? Have your Guinness with lobster bites. Or, with dessert. Go ahead, let them eat cake and ice cream – with a beer. Just don’t make it green.
1. ROSEMARY SODA BREAD
Makes 1 loaf
3 cups / 350g wholemeal flour
1 3/4 cups / 200g white flour
1 teaspoon of bicarbonate of soda
1 teaspoon of salt
1 tablespoon of fresh rosemary, finely chopped
1 1/2 cups / 350ml milk
1 cup / 250ml natural yogurt
milk and yogurt mix (for brushing)
- Pre-heat your oven to 220°C, 425°F, Gas Mark 7.
- Sieve the white flour and bicarbonate of soda and salt into a large mixing bowl, and stir in the wholemeal flour. Using clean hands mix the flours, bread soda and finely chopped fresh rosemary together. Make a well in the centre of the bowl.
- Whisk together the yogurt and milk and slowly pour into the well of dried ingredients. Using your free hand to mix the flour into the buttermilk, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
- Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way through.
- Brush the round of bread with the milk and yogurt mixture using a pastry brush, this will give a lovely golden colour to the bread once baked
- Bake in a pre-heated oven at 220°C, 425°F, Gas Mark 7 for 25 minutes, then reduce the heat to 180°C, 350°F, Gas Mark 4 for a further 25 minutes. To test whether the loaf is cooked, tap the back with your knuckles; it should sound hollow. Leave to cool on a cooling rack.
2. IRISH SODA BREAD ICE CREAM
150g Irish soda breadcrumbs, from at least one day old bread
80g brown sugar
250ml double cream
5 egg yolks
1 vanilla pod
80ml Baileys cream liquor
- Pre-heat oven to 180oC/Gas Mark 5.
- Place the breadcrumbs and brown sugar in a bowl and mix well. Then sprinkle the sugared breadcrumbs on to a baking tray, and spread out evenly. Bake in the pre-heated oven for about 10 minutes, or until the breadcrumbs are slightly darker and the sugar has melted. Stir occasionally while they are baking. Once they are baked, allow them to cool.
- Pour the milk and cream into a saucepan and place over a medium heat and stir in the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out the tiny black seeds and stir into the saucepan. Reduce the heat, and stir until all the sugar has dissolved, then remove from the heat.
- Place the eggs yolks into a large mixing bowl and mix together. Then slowly whisk in the warmed cream and milk mixture to the eggs. Then transfer the mixture back into the saucepan, and place over a low heat and stir until you get a custard consistency.
- Remove the custard from the heat and stir in the baileys cream and cooled sugared breadcrumbs. Mix well.
- Pour the ice cream mixture into container, and freeze overnight.
3. GUINNESS CHOCOLATE CAKE
MAKES 1 Cake
For the cake
2 1/4 sticks plus 1 tablespoon unsalted butter
1 1/4 cups Guinness
1 cup unsweetened cocoa powder, sifted
2 large eggs
2 cups plus 2 tablespoons superfine sugar
2 teaspoons vanilla extract