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Posts Tagged ‘Irish’

Wholesome and heart warming lunch when family drop by. We like to only partially blend or soups sometimes as it gives a great smooth consistency and keeps some of the flavoursome lumps.

Leek and potato soup – serves 6-8

  • 2 carrots
  • 2 sticks of celery
  • 2 medium onions
  • 400g leeks
  • 2 cloves of garlic
  • 400g potatoes
  • olive oil
  • 2 chicken or vegetable stock cubes

Peel and roughly chop the carrots and onions and slice the celery and garlic. Quarter the leeks lengthways and cut into 1cm slices.

Put a large pot over a high heat and add 2 tbsp of olive oil. Add all the chopped and sliced ingredients and mix well, then cook for 10 to 15 minutes, partially covered, until the carrots have softened and the onions have started to turn golden.

Peel the potatoes and cut into 1 cm dice. Add 1.8 litres of boiling water to the stock cubes, then add to the vegetables along with the potatoes.

Bring to the boil, reduce the heat and simmer for 10 minutes with the lid on.

Season and serve or blend until smooth, or give it a half-hearted whizz like we did.

(Original recipe from Jamie’s Ministry of Food by Jamie Oliver, Penguin 2008.)

 

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We love  champ, and this recipe adds an extra layer of deliciousness. This idea is from Jamie’s latest book and we especially liked the addition of yellow celery leaves at the end.

King of mash: Irish champ

  • 1kg potatoes
  • 2 scallions
  • 1 leek
  • 150ml milk
  • 1 fresh bay leaf
  • 50g butter
  • a small handful of watercress (we omitted this as there was none in the shop)
  • a small bunch of flat-leaf parsley
  • a small handful of yellow celery leaves

Peel the potatoes and bring a large pan of  salted water to the boil. Cut the potatoes into 2.5cm chunks then add to the pan and boil fast for 12-15 minutes, or until completely tender.

Meanwhile, slice the scallions and leeks as finely as you can. Put them in a saucepan with the milk, bay leaf, butter and plenty of seasoning. Bring to the boil, then simmer gently for about 7-8 minutes.

Drain the potatoes and let them steam dry for a few minutes in the hot pot. Mash the potatoes, adding spoonfuls of the milk as you go. Taste and season. Roughly chop the watercress (if using) and stir through the mash (discard any thick stalks).

Just before serving reheat the mash with a lid on over a gentle heat. Stir in the parsley and celery leaves and serve with more butter if you like.

(Original recipe from Jamie’s Great Britain by Jamie Oliver, Penguin, 2011.)

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It’s another Irish Food Bloggers Association Cookalong and this time the theme is Irish. We were tempted to do an Irish stew but thought that was a bit obvious, we thought about beef and Guinness but that’s not all that original either and then to make things more difficult we invited a vegetarian for dinner.  It was then that we thought about using some Irish cheese as the base for a dish and after eating many variations of cheese and pastry all week we came up with this. Irish potatoes, leeks and a west Cork Cheddar all baked up in a pie. Delicious!!

Serves 4-6

  • 650g waxy potatoes
  • 750g leeks
  • 50g butter
  • 200ml creme fraiche
  • 180g Bandon Vale Vintage Cheddar, grated
  • freshly grated nutmeg
  • 500g puff pastry
  • beaten egg for glazing

Heat the oven to 200C.

Peel the potatoes and cut them into slices. Boil in plenty of salted water until tender (it’s ok if they go a bit mushy).

Meanwhile, throw away the very green bit of the leeks and slice the rest into rings. Wash really well in cold water to get rid of any grit.

Melt the butter in a saucepan and add the leeks. Cover and cook over low-medium heat until tender – about 20 minutes.

Mix the  leeks, potatoes, creme fraiche and cheddar and season well with salt, pepper and a little bit of nutmeg.

Roll the pastry into two rectangles (about the size of your baking sheet).

Pile the potato mixture into the middle  of one sheet and leave a good rim around the edge. Brush the edges with beaten egg and lay second piece of pastry over the top and press the edges down, pinching firmly to seal. Trim off any excess.

Brush all over with the egg and cut 3 or 4 slits along the width of the top.

Bake for 40-45 minutes until golden.

(Original recipe from Nigel Slater Tender Vol 1 – A tart of leeks and cheese)

Wine suggestion: A full-bodied white was nice with this. We had a Santenay Blanc followed by an oaked Semillon from the Clare Valley.

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