St. Patrick's Day is around the corner so let's eat!

Always a blast hanging out with Leighanne and the team at CTV Kitchener! We chatted about getting together this weekend and of course St Patrick's Day. This menu will not let you down for family and friends. Easy to make and even easier to enjoy, warm or cold weather-bring it on.

Meatball Irish Stew

This Irish stew gets a revamp with meatballs! Chunky potatoes fill this hearty stew that will warm you up on a cold night along with a pint of your favourite stout.

 

2 tbsp (30 mL) canola oil

2 onions, chopped

2 carrots, chopped

2 tbsp (30 mL) chopped fresh Italian parsley

2 tsp (10 mL) dried thyme or savory

1/4 tsp (1 mL) each salt and pepper

1 cup (250 mL) stout beer

2 cups (500 mL) beef broth

2 lb (1kg) potatoes (about 6), peeled and cubed

1/2 cup (125 mL) peas (optional)

Chopped fresh parsley

 

Meatballs:

1 1/2 lb (750 g) lean ground beef

1/2 cup (125 mL) dry breadcrumbs

1 large egg, beaten

1 clove garlic, minced

1 tsp (5 mL) onion powder

1/2 tsp (2 mL) each salt and pepper

 

Meatballs: In a large bowl, mix beef, breadcrumbs, egg, garlic, onion powder, salt and pepper until well combined. Using a mini-ice cream scoop or 2-tbsp (30 mL) measure, roll mixture into about 24 meatballs.

 

Heat oil in a Dutch oven over medium-high heat. Brown meatballs all over, in batches and remove to a plate.

 

Return Dutch oven to medium heat and cook onions, carrots, parsley, thyme, salt and pepper for about 8 minutes or until softened and beginning to turn golden. Add stout and bring to a boil. Stir in broth and potatoes. Return meatballs and any accumulates juices to pot and bring to a simmer. Cover and simmer gently for about 25 minutes or until potatoes are tender.

 

Uncover and stir in peas, if using. Cook for 2 minutes to heat through. Garnish with parsley, if desired.

 

Serves 6 to 8.

 

 

 

Irish Soda Bread Muffins

 

What a perfect accompaniment to the stew! This easy quick bread can be enjoyed any day of the week not just for St. Patrick’s Day.

 

1 1/2 cups (375 mL) milk

4 tsp (20 mL) lemon juice or white vinegar

1 1/2 cups (375 mL) all-purpose flour

1/2 cup (125 mL) whole wheat flour

3 tbsp (45 mL) granulated sugar

2 tbsp (30 mL) flax, chia or hemp seeds

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) each baking soda and salt

1/3 cup (75 mL) canola oil

1 large egg

Quick oats and flour (optional)

 

In a small bowl, whisk together milk and lemon juice; set aside.

 

In a large bowl, whisk together all purpose and whole wheat flour, sugar, flax, baking powder, baking soda and salt.

 

Whisk oil and egg into milk mixture. Add milk mixture into flour and stir until just combined.

 

Scoop batter into greased muffin tins, about 3/4 full. Sprinkle tops with some oats and flour, if using.

 

Bake in a preheated 375°F (190°C) oven for about 15 minutes or until tester inserted in centre comes out clean.

 

Yields: 12

 

 

Butter Tarts with Irish Whisky Cream

 

You can, of course, add currants, raisins or nuts, but this whisky cream adds a special touch.

 

1 large egg, at room temperature       

1/2 cup (125 mL) packed light brown sugar 

1/2 cup (125 mL) corn syrup 

2 tbsp (30 mL) very soft butter          

1 tsp (5 mL) apple cider vinegar       

1 tsp (5 mL) vanilla   

12 pastry tart shells (homemade or storebought)

 

Irish Whisky Cream:

1/2 cup (125 mL) 35% whipping cream

3 tbsp (45 mL) icing sugar

1 to 2 tbsp (15 to 30 mL) Irish whisky

 

Preheat oven to 375°F (190°C), with a rack in the bottom third.

 

In a bowl, whisk together egg, brown sugar, corn syrup, butter, vinegar and vanilla until very smooth. Place tart shells on a large baking sheet.

 

Spoon filling into each shell, dividing evenly. Bake on bottom rack for about 10 minutes or until pastry is golden and filling is bubbly. Let cool completely in pan on a wire rack. Run a knife around edges and carefully remove tarts from cups.

 

Irish Whisky Cream: In a bowl, whip together cream, icing sugar and whisky until peaks form. Dollop on top of each tart to serve.

 

Makes 12 tarts.

 

Tip: Store in single layer in shallow airtight containers at room temperature (without the whisky cream) for up to 4 days, if they make it that long! Add the whisky cream when serving them.