MAIN COURSE: IRISH STEW
Ingredients
Extra virgin olive oil
4 large new potatoes
3 carrots
2 large onions cut in wedges
Asparagus
Turnips
Lamb loin chops
Balsamic vinegar
Fresh chives
Veal stock
Method
Wash and prepare the potatoes, carrots and turnips then steam them until they are cooked. Heat the oil in large saucepan and sauté the onions in oil.
Grill the lamb chops until golden brown on each side. Cook the asparagus and add to the potatoes, carrots and turnips. Reduce the stock until it covers the back of a spoon. Add a dash of the balsamic vinegar and season with salt and pepper to taste and also some butter and chopped chives. Pour the sauce into the cooked vegetables. Arrange vegetables on to a plate and place the lamb chops on top.
DESSERT: ST PATRICK’S COOKIES
Ingredients
2 1/4 cup self-rising flour
1/2 cup butter
1 cup sugar
2 eggs, beaten
1 tablespoon vanilla
1 tablespoon milk
Drops of green food colouring. Just enough to turn the mixture green!
Method
Sift flour, cream butter, sugar and eggs. Add vanilla and milk to the flour. Blend all ingredients and then add the drops of green food colouring. Place dough on a lightly floured board or dry countertop.
Sprinkle some flour over the dough and roll to about 1/2-inch thick. Cut out 3 circles with the pastry cutter and overlap the circles into a shape of a shamrock and place on baking tray. Bake at 300 degrees for 10-15 minutes.
IRISH COFFEE (serves 6)
Ingredients
1 cup whipping cream
Sugar
6 cups of hot black coffee
6 measures of Irish whiskey
Method
Whisk the cream with 1 tablespoon of sugar until soft peaks form. Set aside. Make black coffee in separate mugs. Add 1 teaspoon of sugar and a measure of whiskey. Top with lots of whipped cream. Serve immediately.