There is more to Irish cuisine that corned beef and cabbage! Try this St. Patrick’s Day Menu, with each dish using 4 ingredients or less!
Turnips are great for a healthy diet. They have the same starchy texture as potatoes, but with only 1/3 of the calories. They are high in vitamin C, fiber, potassium and trace minerals.
· 1 Tbsp olive oil
· 1.5 lbs turnips, medium chops
· 1.5 Tbsp brown sugar
Heat olive oil in large pan, over medium-high heat. Cook for about 10 minutes, or until browned. Add sugar, and cook for 30 seconds while stirring. Add 1-cup water, stir to combine, then cover and simmer until tender, about 10 minutes and season to taste. Serves 4
Irish Soda Bread
Traditional Irish soda bread contains just a few basic ingredients. You can modernize the recipe with raisins or caraway seeds. Don’t have buttermilk? Substitute 1 cup milk (or non-dairy substitute) and 1 Tbsp lemon juice, and let sit for 5 minutes.
· 2 cups flour
· 1 Tsp baking soda
· 1 pinch salt
· 1 cup buttermilk
Heat a skillet or griddle over medium low heat. Stir all the ingredients together until mixed, knead on a floured surface and form into a flattened round (about ½ inch thick). Sprinkle flour in hot skillet, and bake the dough for about 8 minutes on each side. Cut into wedges, and enjoy warm.
Fillet of Beef with whiskey glaze
Choose organic or grass fed cuts! Natural beef is lower in fat, high in Omega 3s and a great source of iron.
· 4 fillet steaks, 5-6 ounces each. Seasoned with salt & pepper
· ¼ cup Irish whiskey
· ¼ cup beef stock
· ¼ cup cream
Heat a large, heavy pan over high heat, and cook steaks until desired doneness. Move steaks to plate, and reduce heat to simmer. Add whiskey, and deglaze the pan (combining all the steak bits and juices) then add cream and broth. Bring sauce to boil until thick (about a minute), pour over steaks and serve.
Rhubarb looks like hot pink celery, and is super high in vitamin K and lutein for healthy eyes and skin.
· 1 pound red rhubarb, cut into 1 inch pieces
· 1 ¼ cup sugar
· 2 Tbsp water
· 1 ¼ cup heavy cream.
Mix rhubarb, water and sugar in a small saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 20 minutes. Smash rhubarb with a fork, put in a large bowl and refrigerate until cold. Whip up the cream, and fold into bowl of rhubarb. Serve over shortbread cookies and enjoy!
Why can't it be St. Patrick's Day already??? This sounds INcredible!