If you can't get to the Old Storehouse in Dublin for a true taste of Irish fare, try making your own "traditionally irish" meal of corned beef casserole and Irish champ at home. If you have 20 minutes and want to see me chop a bunch of vegetables, I can show you how in the video I hosted/produced for the University of South Carolina's student television station, SGTV, in March 2013.
But if you don't, here are the recipes I followed.
Adapted from BBC's recipe for Corned Beef Casserole:
Ingredients:
- Packaged puff pastry (found in the frozen section), at room temp
- 1 large white onion, diced
- 2 large carrots, diced
- 2 celery stalks, 1/2 inch pieces
- 5 potatoes, diced
- 2 tbsp ketchup
- 1 can corned beef
- Stick of butter
- 1/4 c. flour
- 1 egg
- Olive Oil
Instructions:
- Preheat oven to 375.
- Melt 1 oz. butter and a little olive oil in large saucepan. Pour in chopped celery, carrots, potatoes and onion. Cook over low heat, stirring, around 15 minutes.
- Stir in ketchup to cover vegetables, then stir in corned beef. Mix well and remove from heat for about 20 minutes.
- Sprinkle flour on a flat surface and lay out puff pastry. Line the bottom and sides of your casserole dish.
- In a prep bowl, whisk egg. Brush pastry with whisked egg.
- Spoon in filling mixture, pack down and lay the second pastry sheet over the top, sealing the dish.
- Brush remaining egg on the top of the pastry.
- Use a knife to cut an "x" on the top of the pastry.
- Bake for 40 minutes.
AllRecipes' Irish Champ recipe and this super easy Food.com Shamrock shake recipe.
Kiss the cook? Or, kiss me I'm (cooking like the) Irish? Let me know if you like what you eat!
