Irish Food Board (Bord Bia). Starter:
W
ith St Patrickʼs day in mind, this monthʼs menu comes from the
Method:
Melt the butter in a saucepan. Add the onion and potato and cook gently, covered for about ten minutes, stirring occasionally. Add salt, pepper and stock and bring to the boil. Simmer uncovered for about five minutes until the potatoes are tender. Add the sorrel leaves and cook for five minutes more. Liquidise the soup until smooth. Cheese croutons Ingredients: • Two slices thick wholemeal bread • Olive oil or melted butter to brush on • 100g grated Irish cheese Method:
Cut shapes from the bread and brush lightly with olive oil or butter. Grill on one side then turn over and sprinkle with the grated cheese and grill until cheese is melted. Place on top of the hot soup.
Main: Saint Patrick’s soup
Ingredients: • 60g butter • two medium white onions, chopped • 600g potatoes, peeled and chopped • 800ml vegetable or chicken stock • 240g sorrel leaves, shredded • Salt and pepper
Luxury fish pie Ingredients:
• 675g floury potatoes • 50g Butter • one large leek, trimmed and finely shredded • nutmeg kernel • three tbsp plain flour • 350ml milk • four tbsp single cream • 350g firm white fish for example cod or haddock fillet, skinned and cut into large chunks • 225g Prawns, peeled • 125g smoked salmon slices • 125g cooked mussels, removed from their shell • 125g cheese, grated Method: Butter a 1.7litre shallow ovenproof dish and set aside. Peel the potatoes and cut into small thick slices. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for four-five minutes. Drain well and set aside. Meanwhile, preheat the oven to 190˚C/fan oven 170˚C/ Gas mark 5.
Melt 75g of the butter in a large frying pan (remove and
reserve one tablespoon) and sauté the leeks for two-three minutes until just softened. Grate over some nutmeg. Sprinkle over the flour and stir well. Gradually add the milk
52 March 2011
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