St Patrick's Day Recipes - Classic Irish Food Recipes
What better way to kick off St Patrick’s day celebrations than by trying out some delectable Irish foods for all the family to enjoy. From traditional Irish stews to exciting vegan appetisers, there is something for everyone to taste as we celebrate Irish culture and heritage this year.
So, what are some classic Irish food recipes fit for St. Patrick’s Day? If you’ve run out of ideas for St Patrick's Day this year, do not worry - we’ve got you covered! Why not try slow-cooking a traditional Guinness beef stew, or if you’re more of a sweet tooth, why not try an irresistible boozy chocolate pudding?
Read on to find out how to make these perfect St Patrick’s day dishes, all of which can be cooked in whichever Aga cooker you have at home.
St. Patrick’s Day Food Ideas You Can Make in an Aga Cooker
Guinness Beef Stew
If you’re craving a comforting traditional Irish dish to wow your taste buds this St Paddy’s, look no further! This classic Guinness Beef Stew by Good Housekeeping may take a while to cook, but it’s totally worth the wait with its rich, savoury taste. Even more, it gets its distinct name from its special ingredient, Guiness, which only enhances the flavour of this hearty dish.
*Fun fact - Traditional Irish stews, also known in Gaelic as ‘ballymaloe’ or ‘stobhach gaelach’ were originally eaten by peasants because they were full of inexpensive yet filling ingredients.
- 3 tbsp of olive oil, divided
- 1.4kg of beef chuck, well trimmed and cut into 2-inch pieces
- Salt and pepper
- 2 medium onions, cut into 1-inch-thick wedges
- 4 cloves garlic, chopped
- 450g of medium carrots, cut into 1-inch pieces
- 340g of medium parsnips, cut into 1-inch pieces
- 3 tbsp of all purpose flour
- 500ml of extra-stout beer (about 2 cups)
- 750ml of low-sodium chicken broth
- 1 200g tube of tomato paste
- 450g of yellow potatoes, cut into 1-inch pieces
- 8 sprigs of fresh thyme, tied together
- 2 bay leaves
- 125ml of flat leaf parsley, roughly chopped
- Season the beef with ½ tsp of salt and pepper. Heat the oil in a dish and cook the meat, turning it occasionally until browned. Begin by cooking your meat in your roasting oven for a short period of time or alternatively, sear the meat on your hotplates. (Read more here)
- Add the remaining tablespoon of oil to a large lidded casserole dish before adding the onions, potatoes, garlic, carrots and parsnips. Give them a good browning.
- Scatter over the flour and give it a good stir.
- Pour over the stout.
- Pour 750ml of low-sodium chicken broth and tomato paste.
- Season the stew with salt, pepper and herbs (thyme and bay leaves).
- Cover the casserole dish with the lid and place in the simmering oven of your Aga cooker for about 2½ hrs until the meat is really tender. (Note - all Aga models contain a simmering oven, typically located on the bottom right hand side of the cooker)
- If you want, you can also remove the lid after 2 ½ hrs and cook uncovered for another 45mins.
- Season again with salt and pepper and serve sprinkled with parsley.
Irish Soda Bread
Looking for something to pair with your traditional stew? How about this fresh, rustic, no-fuss Irish soda bread by BBC Good Food to soak up the rich flavours of your broth. Fun fact, you don’t need to let the dough rise so it’s a nice and quick accompaniment!
[Makes 1 loaf]
- 250g plain white flour
- 250g plain wholemeal flour
- 100g porridge oats
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 25g butter, cut into pieces
- 500ml buttermilk
- Mix the dry ingredients in a large bowl and then rub in the butter.
- Pour in the buttermilk and mix it quickly with a table knife.
- Bring the dough together very lightly with your fingertips (Top tip - you want to do this very gently!) Once you have kneaded the dough, shape it into a flat, round loaf measuring 20cm/8in in diameter. Dust a baking sheet ready for the dough.
- Put the loaf on a baking sheet and create a deep cross on the top. (Fun fact - Traditionally, this was done because the cross was said to warn off the devil; however, the cruciform shape also allows the dough to cook better.)
- Bake for 30-35 minutes in the roasting oven until the bottom of the loaf sounds hollow when tapped. If it is not ready after this time, a good trick is to turn it upside down and bake for a few minutes more. (Note - you’ll be thrilled to know that Aga cookers are perfect for baking bread because the heat of the roasting oven produces airy bread with a gorgeous outer golden crust.)
- Transfer the bread to a wire rack, cover it with a clean tea towel and leave to cool. (Note - the tea towel keeps the crust nice and soft!)
- To serve, break the bread into quarters, then break or cut each quarter in half to make 8 slices.
- Enjoy the bread fresh with your classic Irish beef stew!
St. Patrick’s Day Party Food
Colcannon Puffs (Vegan option)
If you are looking for something a bit different this St Patrick’s day, why not try these delicious vegan colcannon puffs by FatFree Vegan Kitchen.
- 4/5 kg of potatoes (you can peel them if you want)
- 170g of kale
- 2 tbsp of nutritional yeast
- 2 tsp of salt
- 1 tsp of onion powder
- ½ tsp of garlic powder
- ½ tsp of thyme
- ¼ tsp of freshly ground black pepper
- 2 tbsp of soymilk (or other plant milk)
- 2 tbsp of potato starch (or cornflower)
- Cut the potatoes into small cubes (about 1/2-inch). Put the cubed potatoes into a large pot and cover with water. Bring the water to a boil and cook the potatoes until they are tender.
- While the potatoes are cooking, remove the centre stalk from the kale and slice the leaves into strips. When the potatoes are done, place them into a large mixing bowl. Put the kale into the potato water and cook for 6 minutes (basically until the kale is tender).
- Once the kale is done, remove it from the water and place in a food processor. Add 60ml of cooking liquid and mix well.
- Mash the potatoes and add the kale and all remaining ingredients. Make sure to stir it well.
- Using a well-rounded tablespoon, form the balls about 1 inch across. Place them on an oiled baking sheet or baking sheet covered with a silicone mat or parchment paper (Note - you don’t want the balls to stick!)
- Bake the balls for 20 minutes in the roasting oven of your Aga cooker. Then carefully turn them over before baking for another 20 minutes. (Note - you want the balls to look lightly browned).
Guinness Chocolate Puddings
Finally, finish off your St Paddy’s celebrations with these indulgent Guinness chocolate puddings by BBC Good Food.
- 150g unsalted butter, plus extra for the ramekins
- 200g dark chocolate (70% cocoa), roughly chopped
- 90g golden caster sugar
- 3 large eggs
- 90ml Guinness
- Clotted cream or thick double cream, to serve (optional)
- Butter four 9x5cm ramekins and set aside.
- Tip the butter, chocolate and generous pinch of salt into a heatproof bowl. Set over a small saucepan of just-simmering water and stir until melted. Remove from the heat and leave to cool.
- Put the sugar and eggs in a large mixing bowl and beat with an electric whisk until pale and fluffy. (Tip - the mixture should be almost doubled in volume and thick enough to leave a trail when the beaters are lifted up!)
- Gently fold in the melted chocolate and Guinness. Spoon the mixtures into the ramekins, then chill in the fridge for 1hr.
- Put a baking tray on the top shelf of your baking oven in your Aga cooker to heat up (alternatively, you can use your roasting oven).
- Place the ramekins on the hot baking tray and bake for 18 minutes. Remove from the oven and leave to stand for a minute. If you want you can serve these desserts hot with a dollop of fresh cream. (Top tip - you could even add strawberries for an extra wow factor!)
Reconditioned Aga Cookers at Range Exchange
Now that you’re all set for St Patrick’s Day recipes, why not check out Range Exchanges’ bespoke showroom-standard reconditioned Aga cookers. From slow-cooking stews and casseroles to baking fresh breads and cakes, Range Exchange offers a model for everyone’s cooking desires.