Irish

Slow Cooker Hearty Elk & Vegetable Stew

March 5, 2016 by The Partial Ingredients

Hearty Elk & Vegetable Stew

For those who have game meat available to them, this is the recipe for you! I am lucky to have a local butcher that supplies all sorts of meats, including elk and bison. This one is lovely for ground elk but if that is not available to you, ground beef works just fine. This is a very nice recipe for St. Patrick’s day since meat and potatoes is the perfect entree for the holiday. Flavored with fresh oregano and sage, paprika and garlic, this is a fragrant blend for your holiday stew. I thickened up the soup a bit with a little flour but that is an optional step. I also added balsamic vinegar and worcestershire for a little acid to flavor the stock. Throw everything in the slow cooker to cook all day and you will have a lovely stew for the evening! Garnish each bowl with a little aged Irish white cheddar and fresh parsley to perfect the recipe.
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Beef & Guinness Hand Pies

August 10, 2015 by The Partial Ingredients

I never knew how diverse hand pies could be until I started looking around for them. Turns out hand pies can be made savory or sweet, depending on what you fancy. In theory, you could have hand pies for dinner AND dessert if you so desired. You can definitely get creative with these recipes, but hopefully not as creative as Sweeney Todd (sorry). These are actually a lot of fun to make though they are a bit labor intensive. Probably best for a weekend project since it will take you a couple hours assembling the dough and pies together. The process of making the filling made the kitchen smell amazing and after this I resolved to start cooking with Guinness more often! The alcohol burns off and what you’re left with is a wonderful flavor from the Guinness. The filling is also flavored with Worcestershire, thyme and aged white cheddar. The outside of the crust is made with pastry dough which gets nice and flaky after baking.
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Irish Soda Bread Cranberry Scones

March 13, 2013 by The Partial Ingredients

Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.

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Corned Beef Sandwich On Rye with Cider Caramelized Onions

May 6, 2012 by The Partial Ingredients

After baking a loaf of rye bread, what better way to put it to use than making corned beef sandwiches? This sandwich is similar to the Reuben but with a few notable differences. I decided to use sharp cheddar and caramelized onions instead of Swiss cheese and sauerkraut. Since corned beef pairs well with more bitter ingredients I used cider vinegar to caramelize the onions instead of something sweeter like brown sugar or honey. I also mixed some horseradish and Dijon mustard together which tasted great with the corned beef. All the flavors worked really well together and I can’t wait to make it again! I served the sandwich with a side of Irish coleslaw.
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Irish Coleslaw

May 5, 2012 by The Partial Ingredients

This Irish styled coleslaw is a simple vinaigrette based mixture of cabbage, apples, chives, and carrots. The vinaigrette is composed of rapeseed oil, cider vinegar, grainy Irish mustard and sugar. It’s an easy process of grating the ingredients and tossing them in the vinaigrette. The result is fresh with flavors of sweetness and tartness from the apples and vinegar. I’ve always wanted to try coleslaw without mayo and I really enjoyed it. It’s a lot less heavy than mayonnaise based coleslaw. It worked really nicely as an accompaniment for my Corned Beef on Rye sandwich.

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Mint Chocolate Chip Cookies

March 17, 2012 by The Partial Ingredients

One of my favorite combinations is mint and chocolate. For St. Patrick’s Day, I decided to make some green chocolate chip cookies and to give the recipe a little kick I added mint extract to the batter. The chocolate and the mint were great together and it was even tastier dipping the cookies into milk. For whatever reason dipping the cookies in milk caused the mint flavor to be more pronounced. This was an easy and tasty recipe for St. Patty’s day!

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Irish Soda Bread

March 22, 2011 by The Partial Ingredients

Just in time for Saint Patrick’s Day! (jk). I had some leftover buttermilk and I was trying to figure out what to do with it. I came across a recipe for Irish Soda bread and thought I would try it. This bread is so easy to make; you just toss the flour, baking soda, and salt with some buttermilk. It hardly requires any mixing and produces a nice crunchy crust and soft inside. You can either set the dough in a loaf pan or bake it on some foil. I wanted a loaf shape so I went with a pan. This bread goes well with a stew, but is just as good on its own too.

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