Fun Irish dishes for your St. Patrick’s Day


Chef Rowan Kastner from Dublin’s Irish Pub joined Good Day Wisconsin Thursday morning.

RECIPES

BANGER BOATS

SERVES 4

1 LB BANGER SAUSAGE OR BRATWURST SLICED AND BROWNED
8 EACH HOLLOWED POTATO SKINS FRIED OR BAKED
1 ½ CUP SAUERKRAUT
¼ CUP CANOLA OIL
½ CUP RUSSIAN DRESSING OR THOUSAND ISLAND
1 LB GRATED SWISS CHEESE

PROCEDURE:

BEGIN TO SAUTE SAUSAGE WITH KRAUT IN OIL UNTIL BROWNED. DIVIDE DRESSING INTO BOTTOMS OF POTATO SKINS THEN PLACE SAUSAGE MIXTURE ON TOP OF EACH ONE. TOP EACH BOAT WITH CHEESE AND BAKE AT 350 DEGREES FOR 10 MINUTES. REMOVE AND SERVE HOT.

SHEPHERD’S PIE

4 SERVINGS

1 LB BROWNED & COOKED GROUND BEEF
½ LB BRAISED CHUCK ROAST
½ CUP BLANCHED SMALL DICE CARROTS
½ CUP FROZEN PEAS
1 t CHOPPED GARLIC
1 ½ CUP BEEF STOCK OR BEEF BROTH
1.5 T CORNSTARCH MIXED WITH ¼ CUP WATER
¼ LB BUTTER
¼ CUP RED WINE
¼ CUP OLIVE OIL
2 CUP YOUR FAVORITE MASHED POTATOES
1 LB GRATED WHITE CHEDDAR
SALT & PEPPER TO TASTE

PROCEDURE:
BRAISE CHUCK ROAST IN 275 DEGREE OVEN FOR 5 HOURS UNTIL FORK TENDER. ROUGH CHOP MEAT AND SET ASIDE TO COOL. SAUTE GARLIC IN OLIVE OIL UNTIL IT BEGINS TO BROWN. THEN ADD CARROTS, PEAS, AND MEAT. DEGLAZE PAN WITH RED WINE AND LET REDUCE BY HALF. ADD IN BEEF STOCK AND BRING TO A BOIL THEN ADD IN CORNSTARCH MIXTURE. BRING BACK TO A BOIL AND BEGIN TO ADD BUTTER. TURN OFF HEAT AND STIR IN BUTTER UNTIL WELL INCORPORATED. ADJUST SALT AND PEPPER TO TASTE. SPLIT MIXTURE INTO 4 OVEN SAFE BOWLS AND SPREAD MASHED POTATOES ON TOP OF EACH BOWL. SPRINKLE CHEESE OVER MASHED POTATOES AND PLACE INTO 450 DEGREE OVEN FOR 8 MINUTES. REMOVE FROM OVEN AND SERVE.

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