Real Irish food for St Patrick’s Day! Here’s 8 irresistible recipes from professionals- Paul Flynn, the Happy Pear, Lilly Higgins, Carmel Somers and more.
The following written content by Marie Claire Digby
Paul Flynn’s rack of bacon and creamed cabbage. Photograph: Harry Weir
Hands up who will be eating corned beef and cabbage tomorrow. Hmm.
Much more likely there will be a big joint of bacon, or ham, with cabbage, kale or, better still, colcannon on the side. Our head chef Paul Flynn turns a rack of bacon and a head of Savoy cabbage into something worthy of a celebratory feast.
Now that pasta is practically an Irish national dish, the chef Brian McDermott takes bacon and cabbage and turns it into an Irish-Italian dinner that can be on the table in 15 minutes.
The food writer, film-maker and photographer Imen McDonnell takes the same two ingredients and brings a multicultural spin with her recipe for bacon and cabbage potstickers.
Perhaps it’s chowder you’ll be hankering after tomorrow, to remind you of Ireland’s wonderful seafood, blustery spring walks and a visit to the pub for a big steaming bowlful. Carmel Somers’s version has a piece of carrageen added, to amplify the taste of the ocean, but you could add any dried sea vegetable, now fairly widely available.
The vegetarian chowder created by the Happy Pear twins, Stephen and David Flynn, could be the Irish flag in a bowl, with its vibrant green, white and orange palette. Samphire is becoming easier to find, often stocked alongside packets of fresh herbs in supermarkets, and at fishmongers. Read more from The Irish Times.
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