Eat Irish

If you aren’t lucky enough to travel to Ireland for the annual four-day St. Patrick’s Day Festival in March, enjoy the recipes below and celebrate at home with Ontario-grown food. Recipes courtesy of Foodland Ontario.

A classic Irish combination made quickly using deli corned beef. Barley adds heartiness and parsley adds a touch of green for St. Patrick’s Day!

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves 4 to 6 (Yield about 6 cups/1.5 L)

1 tbsp (15 mL) vegetable oil
2 cups (500 mL) diced Ontario Onion
1 cup (250 mL) diced Ontario Carrot
1 clove, garlic, minced
1 bay leaf
1 tsp (5 mL) dried thyme
200 g deli corned beef (in one piece), coarsely chopped
3 cups (750 mL) thinly sliced Ontario Cabbage
1/4 cup (50 mL) pearl barley
6 cups (1.5 L) sodium-reduced chicken broth
2 tbsp (25 mL) chopped fresh Ontario Parsley
Pepper, to taste

In large pot, heat oil over medium heat. Add onions and carrots. Reduce heat to low, cover and cook for 6 minutes, stirring occasionally. Stir in garlic, bay leaf and thyme; cook 2 minutes.

Stir in corned beef, cabbage, barley and broth. Bring to boil, reduce heat and simmer, covered, for about 30 minutes or until barley is tender. Remove bay leaf and discard. Add parsley and season with pepper.

Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 11 grams
FAT: 9 grams
CARBOHYDRATE: 18 grams
CALORIES: 192
FIBRE: 3 grams
SODIUM: 925 mg

rish Pan Haggerty

“Pan Haggerty” has been described as “great Irish comfort food”. This potato dish is said to have originated in the Northumberland region of England, though some say the idea was brought there by Irish miners. It’s popular as a main or side dish in both countries.

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Baking Time: 12 minutes
Serves 6 to 8

5 slices Ontario Bacon, diced
2 cups (500 mL) thinly sliced Ontario Onion
2 large cloves garlic, minced
2 lbs (1 kg) Ontario White Potatoes, thinly sliced (not peeled)
Salt and pepper
1-1/2 cup (375 mL) shredded aged Ontario Cheddar Cheese
1-1/4 cup (300 mL) chicken or vegetable broth
2 tbsp (25 mL) thinly sliced fresh Ontario Chives

In 12-inch (30 cm) cast iron or oven-proof skillet, over medium-high heat, cook bacon until crispy. Remove to medium bowl. Add onion to skillet; cook for 8 minutes, stirring often. Stir in garlic; cook 2 minutes or until onions are very soft and caramelized. Stir into bacon.

Remove skillet from heat. Arrange layer of potatoes in bottom of skillet. Top with half of the bacon mixture; season with salt and pepper. Add another layer of potatoes; sprinkle with 1/2 cup (125 mL) of the cheese. Add another layer of potatoes, remaining bacon mixture and season with salt and pepper. Add final layer of potatoes. Pour in broth. Cover tightly with foil wrap or lid. Cook over medium-low heat for 20 minutes or until potatoes are soft when tested with knife.

Remove foil. Top with remaining cheese. Bake in 425°F (220°C) oven for 10 to 12 minutes, until cheese is bubbly and lightly browned. Sprinkle with chives. Serve in wedges.

Nutritional Information:
1 Serving (When recipe serves 8)
PROTEIN: 10 grams
FAT: 9 grams
CARBOHYDRATE: 21 grams
CALORIES: 210
FIBRE: 3 grams
SODIUM: 360 mg