Make these 3 Irish dishes for your Saint -Patrick – Orange County Register party

Saint-Patrick is a celebration appreciated by Irish and Irish aspirants. From one ocean to another, at the heart of pleasure is a satisfactory price and easy to prepare.

The book by Kevin Dundon, “Modern Irish Food” (Beazley), has sparked all of evil hunger. Dundon, a award -winning Irish chief and the PBS television personality, offers recipes for what he calls “modern Irish house cuisine”. He explores the classic dishes of his homeland, giving them attractive updated twists and turns.

I love her beautiful apple pie but simple. Use the refrigerated prepared dough, such as the pill pie crusts, then overlap slim apple slices on top, slightly overlapping the concentric circles slices to cover the dough. The flavor of the tangy sweet apples shines in this delicious finish, the crust offering a pleasant texture contrast which completes the fruit and corral the rich juices.

But before dessert, a traditional Irish stew is a must. To accompany the comfortable dish, Irish brown bread Guinness is an irresistible partner. COOKBook Maven and Food Network Star Ina Garten have a recipe that is close to the real business. Its formula requires a saucepan of bread 9 by 5 by 2 1/2 inch. My pan is slightly smaller, with the same depth but is only 8 1/2 by 4 1/2 inches. So when I cook it, I do two, the second cooked in a small bread pan. This puny bread is for the secret pleasure of this baker.

Simple apple tart

Yield: 6 to 8 portions

INGREDIENTS

1 (15 ounces) refrigerated crusts (2 crusts rolled in a rectangular box), refrigerated

1 lemon juice

5 to 6 medium -sized pink lady potatoes; See cook notes

6 tablespoons (3/4 stick) butter, melted, divided use

1/3 cup of turbinado sugar, divided use

2 tablespoons of honey

To serve: Whipped cream or ice cream

Cook notes: Pink apples are delicious in this pie. I sometimes find them in my local supermarket, but if you prefer, replace the gala apples. Turbinado sugar is a raw sugar that has been steamed. Coarse crystals are brown with honey and have a subtle molasses flavor. It is often sold in the supermarket natural food section and is available in natural food stores.

INSTRUCTIONS

1. Set the oven grid in the central position. Preheat the oven to 425 degrees. Line a large edge baking sheet with parchment paper. Defend one of the pie crusts and place yourself on parchment paper. Defend yourself at the second pie crust and cut a 1/2 inch wide ring around the edge of the crust. Cut the crossing into three parts to make them easier to transfer. Transfer to the edge of the crust on the pan and press on site (so now you have a double layer of crust around the edge). Pinch to make a ridge around the edge about 1/2 inch high. Prick with a fork teeth at 2 -inch intervals. Place in the refrigerator.

2. Press lemon juice in a medium bowl. Peel, nucleus and cut the apples into thin slices, placing them while you work in the bowl with the juice and throwing them from time to time to prevent browning.

3. Remove the crust from the refrigerator and brush lightly with butter. Place the apple slices in two concentric circles riding them slightly (start with the outer circle). Brush with half of the rest of the melted butter. Remove 1 tablespoon of sugar and set aside to use as a garnish; Sprinkle with sugar remaining on the apples. Cook 12 minutes.

4. Remove from the oven (and close the oven door). Brush the apples and the pie rim with remaining butter. Water apples with honey. Back in the oven and bake in the oven for 15 to 17 minutes more. Remove from oven and sprinkle with reserved sugar. Cool at least 20 minutes before serving. If you wish, serve with ice cream or whipped cream.

Source: “Modern Irish Food” by Kevin Dundon

Irish stew

Irish stew often calls for lamb, generally generous pieces of lamb shoulder. This recipe uses pieces of beef; They reach a good tenderness with long simmering. The stew can be prepared up to 2 days in advance. Cool, cover and refrigerate it. Bring to emissage before serving.

Yield: 4 to 6 portions

INGREDIENTS

1/4 cup of vegetable oil

2 pounds of beef stew, cut into 1 inch pieces

6 large garlic cloves, chopped

7 cups of beef or canned beef broth

2 tablespoons of tomato paste

1 tablespoon of sugar

1 tablespoon of dried thyme

1 tablespoon of Worcestershire sauce

2 bay sheets

2 tablespoons (1/4 stick) butter

2 1/2 pounds of redhead potatoes, peeled, cut into 1 inch pieces

1 large onion, chopped, see cook notes

2 1/2 inch cups

2 tablespoons of chopped fresh parsley

Cook notes: If you wish, replace the pearl onions with the chopped onion. Pélé and frozen, they are generally available in many supermarkets. Or peel onions of fresh pearls by boiling in water with the skin in place for 1 1/2 minutes, then transfer them to an ice bath to stop the cooking process; Once cool, the skins should easily detach from the onion between your fingers.

INSTRUCTIONS

1. Heat the oil in a large heavy saucepan over medium-high heat. Add the beef and sauté until it is brown on all sides, about 5 minutes. Add the garlic and brown for 1 minute. Add the beef broth, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine and scrape the golden pieces on the pot. Bring the mixture to a boil. Reduce the medium to medium-low, then cover and simmer for 1 hour, stirring from time to time.

2. Meanwhile, melt the butter in another large saucepan over medium heat. Add the potatoes, onion and carrots. Brown the vegetables until golden, about 10 minutes. Add vegetables to beef stew. Simmer uncovered until the vegetables and the beef are very tender, about 40 minutes. Throw the bay leaves. Tilt the pan and place the fat. Transfer the stew in service bowls. Sprinkle with parsley and serve.

Source: Good appetite magazine

In Irish Guinness Brown Bread

Serve this delicious brown bread with honey butter. To make the honey butter, mix the ambient temperature not salted with butter with honey with taste; You can use a mixer to do it or stir by hand with muscle and determination. My favorite combination is Irish Kerrygold Irish but not salty butter mixed with clover honey and garnished with coarse salt.

Yield: 1 bread (see story)

INGREDIENTS

1 cup of quick cooking oat of McCann (not instantaneous), more for a pinch

2 1/4 cup of whole wheat flour

1/4 Multipurize flour cup

1/2 cup of dark brown sugar, slightly wrapped

2 1/4 teaspoon of baking soda

1 teaspoon of baking powder

2 teaspoons of kosher salt

1 (11 to 12 ounces) Guinness Extout Beer bottle, at room temperature

1 cup of Babeurre, shaken before measuring

5 tablespoons of unical, melted butter, more for brushing

1 teaspoon of pure vanilla extract

To serve: Honey butter (unical butter combined with honey to taste, garnished with a coarse salt smidge)

INSTRUCTIONS

1. Preheat the oven to 450 degrees. In a large bowl, place oats, whole wheat flour, versatile flour, brown sugar, baking soda, baking powder and salt. Stir with whisks to combine. Cancel.

2. In a separate bowl, whisk the beer, the tuber, the melted butter and the vanilla. Make a well in the center of the dry ingredients. Pour wet ingredients into the well. With your clean fingers, stir the dough from the middle of the bowl outside, until it is well mixed. It will look more like the cake dough than the bread dough.

3. Brush a saucepan of bread 9 by 5 by 2 1/2 inch with melted butter. Pour the dough into the pan and sprinkle with oats. Put the bread in the oven, immediately lower the temperature to 400 degrees and bake for 45 minutes, until a toothpick comes out clean. Turn the bread over a cooling grid and let cool completely. Slice and serve with honey butter.

Source: Adapted from Ina Garten, Food Network

The award -winning food writer Cathy Thomas wrote three cooking books, including “50 best plants on the planet”. Follow her to cathythomascooks.com.