From the CATE Center – a few delicious recipes for Spring, with a wee bit o’ Irish in ’em!
Corned Beef Cabbage Rolls
Author: Kat Jeter & Melinda Caldwell
- 1 lb. Corned Beef Brisket (with seasoning packet)
- 2 large Carrots
- 2 Parsnips
- 2 Russett Potatoes
- 1 head Savoy Cabbage
- 2 Tbsp Butter
Method of Preparation:
- Place corned beef and spice packet in a large pot filled with water.
- Bring water to a boil and then turn the heat down to simmer for 4 hours.
- Once meat is fork tender drain water and shred meat.
- In another large pot boil carrots, parsnips, and potatoes until they are soft.
- Drain water from pot and roughly mash the vegetable together. Add butter and salt to taste.
- Peel leaves from the head of cabbage and steam them for 23 minutes until they are just beginning to get tender.
- Lay each leaf out and pat it dry before adding a layer of mash and a layer of corned beef.
- Roll the leaf up like a small burrito.
- Preheat oven to 400°F
- Spread extra mash in the bottom of a casserole dish and place cabbage rolls on top of it. Fill any space around the edges with more mash if you have it.
- Bake in the oven for 20 minutes, until everything is warmed.
Shepherd’s Pie Potatoes
Makes 12, multiply as necessary
For the filling:
- 2 tablespoons butter
- 2 large yellow onions, diced
- 3 large carrots, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 2 pounds ground lamb/beef
- Kosher salt and black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 1 cup frozen peas
- 1/3 cup coarsely chopped fresh parsley
- kosher salt
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup (1 stick) unsalted butter
- black pepper
- 12 Idaho potatoes
- 1/2 grated cheddar cheese
- Olive oil
Method of Preparation:
Prepare the filling:
- In a large sauté pan oven, melt the butter. Add the onions, carrots, and celery and sauté for 5 minutes, until the onions are translucent. Add the garlic and lamb/beef and cook until all the meat is browned. Season with kosher salt and black pepper, then sprinkle with the flour and stir to coat.
- Pour into the beef stock, brown sugar, Worcestershire sauce and add the fresh rosemary. Bring to a boil, then reduce to low, cover, and let cook for about 15 minutes until sauce thickens. Remove the rosemary sprigs and stir in the frozen peas and fresh parsley. Season to taste with kosher salt and pepper. Then remove from heat and let cool completely (can be chilled in fridge overnight).
- Preheat oven to 350 degrees. Wash the Idaho potatoes and then use a knife to slice off about 1/4 of the potato lengthwise–almost like removing a lid. Coat lightly with vegetable or olive oil and arrange in a baking dish, cut side up. Bake about 1 hour, or until potatoes are tender. Cut potatoes into large chunks and combine in a large pot of salted water.
- Remove from oven and let cool slightly, then use a spoon to scoop out potato centers to make a hollow potato with thick sides.
- Use a potato ricer or masher to mash the potatoes right in the pot. Add the milk, cream, and butter, and continue to stir and mash until completely smooth. Season to taste with salt and black pepper, then let cool.
- Fill each potato to the top with the lamb/beef filling. Top with a generous layer of the mashed potatoes on top. Arrange in baking dish again. Sprinkle with cheese and drizzle with olive oil. Return to oven and bake for 25 minutes, until filling is hot and potatoes are heated through and golden on top (you can also turn on the broiler for the last few minutes to create the golden crust.)
Colcannon Cakes (Irish bubbles and squeak)
Colcannon: Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage
- 2 1/2 pounds of Yukon Gold potatoes, peeled and cut into large chunks
- 5 Tbsp unsalted butter
- 3 lightly packed cups of chopped collards (chard, kale, spinach, or cabbage)
- 1/2 cup of green onion greens, chopped
- 1 cup milk or cream
- About 3 cups of colcannon
- 1 cup flour
- 1 egg
- 2-3 teaspoons salt
- 4 Tbsp butter or vegetable oil
- Lemon for garnish
Method of Preparation:
- Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
- Cook the greens and the green onions with butter:Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens.
- Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
- Mash the potatoes with milk or cream, add greens:Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
- Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.
- 3 Form into patties: Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.
- 4 Fry until golden: Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, about 3-4 minutes.
- Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Serve with slices of lemon.