Ah, the Feast of St Patrick. What we’d give to be indulging in a pint of Guinness with friends, but with pubs off the menu this 17th March, why not celebrate the day at home with a delicious meal alongside a pint of the black stuff!
Historically, St Patrick’s Day was the one day during lent where restrictions on eating certain foods and drinking alcohol were lifted for the day, and this tradition is certainly one to be embraced and enjoyed during lockdown! Here, we’ve two fabulous St Patrick’s day meals to savour at home – one embraces traditional Irish Whiskey, and one hearty family dish which is guaranteed to put a smile on everyone’s face. Enjoy!
Irish Whiskey Mussels
Perfect for a St Patrick’s Day feast – we can’t recommend this recipe enough and the sauce for this dish is a revelation! It’s packed with wonderful flavours, deliciously rich yet light, and don’t be afraid of the amount of whiskey you use … we guarantee it really does work!
Ingredients you’ll need are:
- 280g undyed smoked haddock by Sykes (2 portions)
- 2kg Irish Whole Shell Mussels
- 1 large leek
- 1 stick of celery
- Knob of butter
- 150ml Irish whiskey
- 200ml double cream
- Small bunch of flat-leaf parsley
Start by finely slicing the leek and celery, then add the olive oil and a knob of butter to a wide, deep pot and cook together on a medium heat for approximately 10 minutes, or until the vegetables are soft. Grab an audience for the next bit … as you flake in the smoked haddock, then pour in the whiskey and carefully set the pan alight!
Wait until the flames die down and the alcohol has evaporated, then add the mussels and double cream. Stir well, put the lid on the pan and cook for 4-5 minutes or until all the mussels have popped open. Note: Throw away any mussels that don’t open.
Next, move the mussels to a large bowl with a slotted spoon and then bubble the cooking liquor until it thickens. Roughly chop the parsley and add to the pot. Taste your sauce (any excuse!) and season as required – then pour it all over the mussels and scatter the celery leaves over the top. Serve with crusty bread and butter and/or skinny chips. A dish worth celebrating!
Luxury Colcannon Topped Fish Pie
This delectable pie is the ideal mid-week treat for this St Patrick’s Day. Guaranteed to impress the whole family – this pie embraces traditional Colcannon as a topping, and a tasty sauce which is sure to promote cries for seconds.
Ingredients you’ll need are:
- 1 x bag of Extra Large Raw and Peeled King Prawns (250g) – ours are available here
- 1 x bag of Fish Pie Mix (400g)
Ingredients for the Colcannon
- 500g floury potatoes, boiled until tender
- 250g cabbage, shredded and lightly steamed
- 2 tbsp. cream (optional)
- Salt and black pepper
- 1 large or 2 small onions, sliced thinly
- Veg Oil, for frying
- 2 egg yolks
Ingredients for the Sauce
- 25g butter, plus a knob
- 25g plain flour
- 4 spring onions, finely sliced
- 1 tsp Dijon or English mustard
- ½ a 25g pack or a small bunch chives, finely snipped
- Handful grated cheddar
- ½ bunch chives finely chopped
For the Colcannon Topping, sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper. Next, fry the onion in the fat over a moderate heat until it is soft and beginning to brown. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. When the bottom is again browned, you will have a delicious crispy top too, a crispy bottom, and a crispy layer in the middle. Mmmmmm!
Next up, the sauce. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins. Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
Take off the heat and stir in fish pie mix and king prawns, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, then pour the sauce and fish mix into a large oven proof dish and top with the colcannon mash, brush the mash with the beaten egg and sprinkle over the grated cheddar. Finally bake in the oven for 25-30 minutes or until the sauce is gently bubbling up the sides on 200C/fan 180C. Mouth-watering!
Finish your evening with a celebratory Irish coffee and you’ll forget about missing the pub this year for sure!
Happy St Patrick’s Day from Sykes.
