Posts Tagged ‘Paddy’s Day’


This is how Julie’s Granny served champ, with a great big lump of Irish butter in the middle!

Irish Champ – serves 4 as a side or 2 on it’s own

  • 700g potatoes – it helps if they are roughly the same size
  • salt and white pepper (no black pepper please)
  • 6 tbsp milk
  • 4 scallions, finely chopped
  • 50g butter (plus extra to serve)

Put the potatoes (unpeeled) in a pot and cover with cold water and a good pinch of salt. Bring to the boil, then simmer until completely tender (usually about 20 minutes but keep checking and don’t let them go to mush).

Heat the milk with the scallions for about 5 minutes.

Drain the potatoes and peel while still hot. If you have a potato ricer you could use that but we tend to use a standard masher.

Beat the butter into the mashed potato with a wooden spoon, then stir in the warm milk and scallions. Season well with salt and white pepper.

Serve the potatoes in a warm bowl. Make a dip in the middle with the back of a spoon and add a lump of good quality (preferably Irish) salted butter.



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A simple thing to make, and always well enjoyed. It’s a bit difficult to take nice pictures of brown dishes – we’ll have to work on it. This is an absolute doddle to make and a very appropriate dish for the 17th March!

St Patrick’s Day Beef & Guinness Stew – serves 4-6 

  • 2 sticks of celery
  • 2 medium onions
  • 2 carrots
  • 2 tbsp olive oil
  • 1 heaped tbsp plain flour
  • 1 x 400g tin of chopped tomatoes
  • 3 bay leaves
  • 500-750g diced stewing beef
  • 500ml Guinness

Preheat the oven to 160ºC Fan/180°C/gas 4.

Roughly chop the celery, onions and carrots.

Heat the olive oil in a large casserole on a medium heat. Add all the vegetables and bay leaves and fry for about 10 minutes.

Add the meat, flour, Guinness and tinned tomatoes. Stir and season well with salt and black pepper. Bring to the boil, put a lid on the casserole and cook in the oven for approximately 3 hours or until the meat is meltingly tender.

Check about half an hour before the end of the cooking time and add a splash of water if it looks a bit dry. Season to taste again before serving with potatoes in the proper Irish fashion.

Wine Suggestion: Something equally hearty, perhaps an Australian Shiraz, or if you’re going really in for the Irish theme you could try a wine called Sásta by Niepoort. This wine, from the Douro in Portugal, sports a great label depicting a drunken Saint Patrick chasing the snakes out of Ireland (available from The Wicklow Wine Company or Mitchell & Son).

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

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