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I invited my friend Pete to write something for the blog and he came up with a jolly good suggestion - breakfast, lunch and dinner recipes for St Patrick's Day! For those who celebrate this occasion - Happy Day of the Festival of Patrick to you!
I’ve been thinking hard over what I’d do for a St Paddies Day menu and I’ve come up with the following. Of course, the breakfast must contain fat/alcohol and stomach lining foods, lunch also and dinner well, it’s light and easy because by the time I get there, I’ll be not wanting to stand around cooking!!
And seeing as it’s St Paddies day, I’ve made Guinness the staring attraction :)
And of course, as it’s being cooked by a bloke who’s progressive getting more drunk as the day goes on, the recipes get progressively simpler.
Breakfast 6 thick slices bacon 2 small tomatoes, sliced 2 tablespoons butter 1.5 cups whole mushrooms 4 eggs; and 4 slices crusty bread
- Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
- Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.
- When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.
Lunch – Irish Cockle Soup 40-50 cockles Teaspoon of butter 1 small onion, peeled and finely chopped 2 heaped tablespoons flour 500 mls of milk 2 sticks celery, finely chopped 2 tablespoons chopped parsley Salt and pepper 150 mls of cream 1 stick of celery trimmed and finely chopped to garnish
- Wash and scrub the cockles well, discarding any that are open.
- Place in a saucepan with just enough lightly salted water to cover and bring to the boil, shaking the pan from time to time.
- Cook until the cockles open. When cool enough to handle, strain the cockles, reserving the liquid, and remove from the shells.
- Melt the butter in a pan and place onion gently until soft, stir in the flour and cook for 1 minute.
- Mix the cockle liquid and milk together add gradually to the flour mixture, stirring until smoothly blended.
- Add the celery cook for 5 minutes, and then add the parsley and seasoning.
- Bring to the boil, simmer for 2 to 3 minutes then add the cockles and heat through.
- Stir in the cream and heat gently but do not boil.
- Serve with crusty bread
Dinner - Dublin Coddle 850 mls of water 8 thick slices of ham cut into chunks 8 pork sausages cut into thick slices 2 large onions, peeled and sliced 700 grams potatoes peeled and sliced Salt and pepper 2 heaped tablespoons fresh chopped parsley Fresh chopped parsley for garnish
- Bring the water to the boil in a saucepan, then add the ham and sausages and cook for 5 minutes. Drain well, reserving the cooking liquid.
- Set oven to 300 degrees. Place the ham and sausages and chopped parsley and pour over just enough cooking liquid (Guinness for extra kick) to cover.
- Cover with a piece of buttered greaseproof paper, put on the lid and cook for 1 to 1 ½ hours or until the liquid is greatly reduced and the vegetables cooked but not mushy.
- Serve with the chopped parsley to garnish and hot buttered crusty bread on a side plate.
Then to bed :)