St Patrick’s Day falls on March 17. Here’s some breakfast ideas and two dinner menus to mark the occasion and to ensure you start the festivities with a well-lined stomach.
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Top of the morning
With a day ahead of celebrating true Irish-style, you’re likely to want a stomach-lining breakfast (even more so if it’s the morning after the night before).Text
If you can’t face the heartiness of the full Irish breakfast of sausages, eggs, bacon, black pudding, white pudding and a cup of strong tea, you might want to try one of these lighter bites that show just how much can be done with the humble potato:
- Champ with bangers, bacon and egg by James Martin
- Irish soda bread by James Martin
- Boxty pancakes with black pudding, bacon and mustard cream by BBC Good Food magazine
- Winter vegetable colcannon by Antony Worrall Thompson
Gaelic gourmet menu
Make use of Ireland’s wealth of farmhouse cheeses with this stunning soufflé starter - seek out a soft goats' cheeTextse such as Irish St Tola or Mine Gabhar. For mains, Paul Rankin gives spring chicken the Irish touch.
The light dessert that follows combines early rhubarb with the classic Irish flavour of buttermilk. If the crystallised rose petals, hazelnut shortbread and buttermilk creams all sound too much like hard work, the rosewater and grenadine-enriched rhubarb would be flavoursome enough simply served with some cream or yoghurt stirred in.
- Goats' cheese and thyme soufflé by Rick Stein
- Roast garlic and thyme poussin with potato champ by Paul Rankin
- Buttermilk cream with rhubarb and rose petals by Paul Rankin
Seasonally Irish menu
A wintry salad of radicchio, savoy cabbage, cashel blue cheese and croutons cooked in duck fat start the proceedings, followed by roasted new season lamb. Serve the lamb with either Paul Rankin’s scallion-crushed potatoes (the Irish call spring onions ‘scallions’) or Rachel Allen’s pea champ. It’s an indulgent boozy tart that has the last say in this menu.Text
- Wilted cabbage salad with bacon and cashel blue cheese by Paul and Jeanne Rankin
- New season lamb with a herb and mustard crust and scallion-crushed potatoes by Paul Rankin
- Pea and spring onion champ by Rachel Allen
- Irish coffee tart by Paul and Jeanne Rankin
The stragglers
If you’re entertaining for a crowd or you think it’ll be a late supper, here are some useful dishes that can beText prepared in advance and heated up for an uncomplicated feast after you've had a few Guinesses too many…
- Irish beef stew by Rachel Allen
- Irish sausage and potato pie by Antony Worrall Thompson
- Braised beef with Guinness and prunes by BBC Good Food Magazine
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