The Co-op Food Stores

added 03/07/08

St Patrick’s Day is the only national holiday that is
celebrated outside of its own country, though banks and
businesses do not close in other countries as they do in
Ireland to honor the country’s patron saint. 

Modern Irish cuisine stays true to its roots with ingredients
such as salmon, leeks, and potatoes, and nowadays these fresh
flavors are displayed in bright and innovative ways,
complemented by artisanal cheeses and farm-raised meats and
poultry. New young cooks are updating once-overcooked veggies
and under-flavored dishes.

Because cows consumed more grain, small family farms in
Ireland tended to raise sheep and pigs instead of cows in the
19th century. The result was Ireland’s classic stews, which
are based on lamb, not beef. Today, lamb remains a popular
meat on Irish tables. An endive and watercress salad tastes
fine with the stew, accompanied by an Irish cheese (Dubliner
and Cashel Blue are wonderful) with a slice of hearty brown
soda bread. The wine might be a dry Chardonnay, a Riesling
from the Rhine, a light red from the Bordeaux; or a pint of
Guinness beer. Finish off your meal with an easily prepared
rhubarb crumble.

Go n’eiri an bothar leat. [May the road rise with you.]
Is maith an t-anlan an t-ocras. [Hunger makes the best sauce.]

Victoria Hicks

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Menu:

Irish Stew
Endive and Watercress Salad
Brown Soda Bread and wedge of Irish cheese
Rhubarb Crumble
Wine or favorite beverage

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Irish Stew

3 lbs. boneless lamb in 1 1/2-inch pieces
Water to cover, 8-10 cups
2 tsp. salt
1/2 tsp. white pepper
1 bay leaf
2 large onions, sliced
1 small head of cabbage, diced
1 cup sliced leeks (3-4 leeks, 1 inch in diameter)
To each 4 cups of liquid, 1 cup leftover mashed potatoes, or 1
cup instant potato flakes
Dash of Worcestershire sauce
6-8 boiled potatoes, halved
1/4 cup finely chopped fresh parsley

Wash and drain the lamb. Place in a 4-quart lidded pot on
top of the stove. Cover with cold water and bring to a gentle
boil. Skim off the scum as it rises to the top, and continue
skimming as long as scum reappears, for 10-15 minutes. When
no more scum appears, add the salt, pepper and bay leaf. Turn
down to the merest simmer. Simmer partially covered until
meat is tender, about 1 hour. Remove the meat to a 3 or 3 1/2
quart casserole or 9 by 12 inch baking dish. 
Check the seasoning in the liquid, skim off any grease and add
the vegetables. Split the leeks lengthwise and wash
thoroughly before slicing across. Cook vegetables until just
tender, 10-15 minutes. Remove the vegetables from the liquid
and place on top of the meat in the casserole or baking dish. 
Add the mashed potatoes or the potato flakes to the liquid;
stir and cook until smooth, about 5 minutes. Check the
seasoniing again; potatoes absorb salt. Stir in
Worcestershire sauce. For immediate serving cover the
casserole, or wrap foil over the baking dish and warm through
in a 350° oven for about 10 minutes. For later serving allow
to cool, partically covered, before covering to refrigerate. 
To reheat, bring the covered casserole or baking dish to room
temperature and place in a preheated 325° oven for about 30-45
minutes. 

To finish serve with boiled potatoes and sprinkle with
parsley. For later serving, the boiled potatoes can be warmed
up with the stew. For this you may need a larger casserole or
baking dish.

Cook’s Note: This stew tastes even more delicious when
allowed to sit overnight before eating. Serve with carrots
and peas on the side, if desired.

Serves 6.

Glorious Stew by Dorothy Ivens

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Endive and Watercress Salad

3 Belgian endives
2 bunches of watercress

salt & black pepper
1/2 tsp. dry mustard
2 Tbs. wine vinegar
1-2 tsp. lemon juice
6 Tbs. olive oil
Toasted pecans or walnuts

Trim endive and split lengthwise, separating leaves. Wash
watercress, trim stems, break up, but do not chop. Mix the
seasonings with the vinegar and lemon juice; beat in the oil. 
Toss endive and watercress with dressing and top with a few
toasted nuts, if desired.

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Brown Soda Bread

This bread is popular throughout Ireland. Because it is
easily and quickly made it is often baked fresh for tea or
even breakfast. It is delicious with the Irish Stew.

1 1/2 cups all-purpose flour
1 3/4 cups whole wheat flour
1/3 cup miller’s bran
1 tsp. salt
1 tsp. baking soda
1 Tbs. sugar
2 Tbs. butter
1 1/2 to 2 cups buttermilk

Preheat oven to 425°F. Sift together the all-purpose flour,
salt and baking soda together in a large bowl. Stir inthe
whole wheat flour, sugar, and bran. Using a pastry cutter or
your fingers, cut in the butter to make fine crumbs, then add
enough buttermilk to make a fairly soft dough. Work quickly
as the buttermilk and soda are already reacting. On a floured
board knread the dough lihgtly and form into a round loaf
about 1 1/2 inches thick. Place on a greased baking sheet,
make a deep cross in the top with a floured knife, and bake in
the preheated oven for 35-45 minutes, or until browned and
hollow-sounding when tapped on the bottom with your knuckles. 
Turn the baking sheet around halfway through the baking.
Makes 1 loaf.

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Rhubarb Crumble

2 cups plain flour
3/4 cup butter
4 oz. plus 6 oz sugar
5 cups rhubarb (about 2 1/2 lbs.)
Sweetened whipped cream

Rub together butter, flour, and 4 oz. sugar.
Chop rhubarb, place in an overproof dish, and add 4 oz. water. 
Cover with 6 oz. sugar and then crumble topping, pressing the
surface down lightly. Bake at 400°F for about 45 minutes. 
Serve warm with a spoonful of whipped cream.

Lillian Hennelly, Navan, Ireland

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Shopping List

Meat Department:
3 lbs. boneless lamb in 1 1/2-inch pieces

Bin Bulk:
salt
1/2 tsp. white pepper
black pepper
1 bay leaf
pecans or walnuts
3 1/2 cups all-purpose flour
1 3/4 cups whole wheat flour
1/3 cup miller’s bran

Produce:
2 large onions
1 small head of cabbage
4 leeks, 1 inch in diameter
leftover mashed potatoes (or 2 cups instant potato flakes)
6-8 boiling potatoes
1 bunch fresh parsley
3 Belgian endives
2 bunches of watercress
1 lemon
5 cups rhubarb (about 2 1/2 lbs.)
Carrots and peas, if desired

Grocery:
Worcestershire sauce
1/2 tsp. dry mustard
2 Tbs. wine vinegar
6 Tbs. olive oil
12 oz. sugar
1 tsp. baking soda

Cheese:
Cashel Blue and/or Dubliner, or any cheese desired

Dairy:
1 cup butter
Sweetened whipped cream
1 1/2 to 2 cups buttermilk

Wine, if desired