Red Tag Diva

 

 

 

Main Courses for St. Patrick's Day

Corned Beef & Cabbage with Horseradish Sauce

1 Onion 4 Cloves 
whole 4 pounds Corned beef
2 Parsley sprigs 8 Peppercorns -- 
whole 2 pounds Cabbage 
1 cup Sour cream 
1 tablespoon Prepared horseradish
  Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Smoked Salmon and Dill Sauce Recipe

What's an easier or more delicious starter than a plate of Scottish or Irish smoked salmon and creamy dill sauce. Smoked salmon and dill sauce can be served as a lighter appetizer or starter, or for a main course with boiled new potatoes.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

4 tbsp Dijon or French mustard

3 tbsp sugar

1 tbsp white wine vinegar

1 egg yolk

¼ pint/150ml vegetable oil

Salt and pepper

12 large slices of smoked salmon

2 tbsp capers in brine, rinsed

2 tbsp finely chopped fresh dill, plus extra dill for decoration

Lemon wedges for serving

Preparation:

Serves 6 as a starter, 4 as a main course

Place the mustard, sugar and vinegar in a large glass bowl and whisk lightly. Add the egg yolk and whisk thoroughly to form a creamy sauce.

Gradually add the oil a few drops at a time whisking constantly. The sauce should resemble mayonnaise when finished.

Season the sauce with salt and pepper to taste, then stir in the chopped dill.

Divide the salmon equally between the plates, sprinkle on a few capers, decorate with dill and lemon wedges and serve the sauce on the side.

 

Stuffed Lamb

The best lamb for all is the early spring lamb. What better way to serve it as in this Stuffed Leg of Lamb Recipe, slow roasted with pungent garlic and a good sauce. Delicious served hot but this recipe also makes a lovely cold-cut for sandwiches and light lunches.

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Ingredients:

2 ½ lb/ 1.2 kg boneless ½ leg of lamb (1.5 kg if bone still in)

Large handful of flat leaf parsley leaves, roughly chopped

3 large cloves garlic, finely sliced

2 ½ oz/ 70g cubed pancetta or bacon

3 tbsp extra virgin olive oil

Sea salt and pepper

5 fl oz/ 150ml good red wine

3 ½fl oz/ 100ml veal or beef stock

2 tsps ice cold butter cut into tiny pieces

Preparation:

Serves 4

Preheat the oven to 350°F/170°C/Gas mark 4. Remove string from leg of lamb and open out the joint, skin side down. Slash any thick parts of meat so the joint lays flat to the board.

Evenly sprinkle the parsley, garlic and Pancetta over the surface, and then sprinkle generously with the olive oil. Season well with salt and pepper. Roll the joint back up and tie securely with kitchen string.

Place the joint into a large roasting tin and cook for 1 hour (rare) 1 hour 15 mins for medium. Tightly wrap the joint in foil and leave to rest for 10 mins.

Meanwhile, carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove. Pour in the wine carefully scraping up all the juices stuck on the bottom and reduce to a sticky glaze. Add the stock, stir well and reduce by half. Strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed. Check and adjust the seasoning.

Slice the lamb and serve immediately on a bed of wilted spring greens, surrounded by the sauce.

Irish Stew

2 pounds Beef -- cut in 1" cubes 
3 tablespoons Vegetable oil
 14 ounces Beef broth -- canned 1 cup
 Water 2 tablespoons
 Parsley -- chopped 1 1/2 teaspoons
 Salt 1/4 teaspoon
 White pepper
 1 Bay leaf
 6 Med carrots -- cut in thirds
 6 Med onions -- cut in thirds 1/2 cup
 Frozen peas --
 thawed Parmesan cheese 
 Add beef broth, water, parsley, salt and bay leaf. Cover and simmer 1 hour, stirring occasionally. Add onions and carrots; simmer 30 minutes additional, or until beef is tender. Meanwhile, prepare Holiday Potatoes. Place stew in oven-proof serving dish. Spoon potatoes over stew, sprinkle with peas and Parmesan to taste. Run under broiler until potatoes are lightly browned.