As the saying goes, ‘Everybody’s Irish on St. Patrick’s Day’ - a sentiment that many agree with based on the worldwide revelry that occurs annually on 17th March.
Instead of the usual few cheeky pints of the black stuff, cook up a feast this year using some of the best that Ireland has to offer. Irish beef is among the best around - the rich grazing pastures being the upside of all of that drizzle - so celebrate in style with Richard Corrigan’s rib-eye steak recipe, served with a bright green watercress purée to dazzle your guests. Alternatively, Bryan Webb’s soda bread with trotters recipe elevates humble ‘crubeens’ (or trotters for the uninitiated) to dazzling heights, serving these tasty croquettes with soda bread and tartare sauce.
Stout and St. Patrick’s Day go hand in hand, and it makes a great addition to a number of Irish-inspired dishes. Richard Corrigan flies the flag with his honey and stout tart, while Galton Blackiston’s stout ice cream with brown bread crumble makes a fabulous dessert. If you’d rather drink your stout than cook with it, try Christoffer Hruskova’s novel toasted barley ice cream - a creative way to incorporate one of Ireland’s best-loved ingredients into your meal.