Irish cooking with Nino Salvaggio

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Chef Pete Loren from Nino Salvaggio joins us in the FOX 2 Cooking School on St. Patrick's Day to show us some Irish recipes perfect for the celebration.
 
Boxty (Irish Potato Pancakes)
Makes 6 to 8 Servings
 
INGREDIENTS
2 Lbs (3 to 4 large) Yukon Gold or Russet Potatoes
¾ Cup Half & Half (Milk will also do)
1 ½ tsp Sea Salt (or Kosher Salt)
1 Extra Large Egg
1/3 to ½ Cup All Purpose Flour
½ tsp Freshly Ground Black Pepper
½ Stick Salted Butter
 
METHOD
1. Pre-heat oven to 350 F.
2. Peel, all the potatoes then cut half of the potatoes into large pieces and cook in simmering water until tender.
3. Drain the potatoes well then mash with the milk, salt and pepper.
4. Beat the egg and mash into the potato mixture.
5. Sprinkle about 1/3 cup the flour over the mashed potato mixture and beat in. (If the mixture is a bit watery, add a bit more flour).
6. Take the remaining raw potatoes and shred them coarsely with a box grater. (Use the ¼" size hole side).
7. Do not rinse but rather squeeze out ALL of the resulting potato liquid. Use some paper towels to pat dry.
8. Add the shredded potatoes to the mashed potato mixture and stir in.
9. Using a non-stick fry pan, on medium high heat, add about 1 TBSP of butter to the hot pan, swirl around to coat the bottom evenly then portion each potato pancake using about ¼ cup of the mashed mixture pre cake. 
10. Fry on each side about 4 or 5 minutes (or until medium brown. As each "batch" of cakes are done, place them on a baking sheet. When all the potatoes are finished, pop them into a 350 F. oven for about 2 to 3 minutes to reheat them, and then serve.
 
What is a Farl you might ask? Actually a Farl is a shape, generally a round that's cut into quarters, like a small pizza might be cut. It's also the shape of a traditional scone or soda bread. Irish Farls is a dough-like potato bread that is pan fried. Almost like a English muffin except Farls are softer like the Russian blinis.
 
Traditional Irish Potato Farls
Makes about 8 Farls
 
INGREDIENTS 
1 ¼ Lbs Peeled Idaho / Russet Potatoes
2 TBSP Melted Salted Butter
1 Cup All Purpose Flour 
½ tsp Baking Soda
To Taste Sea Salt & Freshly Ground Black Pepper
As Needed Additional Flour for Kneading
As Needed Vegetable Spray Oil
 
METHOD
1. Cook potatoes in simmering water until tender then drain well.
2. Mash potatoes in a medium size bowl with melted butter and then salt and pepper to taste.
3. Sprinkle baking soda and about ¾ of the flour over the potatoes and mash in.
4. Turn dough onto a work counter and carefully knead the remaining flour into the potato mixture until it is like a soft dough.
5. Heat a non-stick skillet on medium high heat and spray it liberally with vegetable spray, alternately, you an use a few teaspoons of vegetable oil.
6. Divide dough in half then flatten each half piece into a round flat pancake about ¼" thick and 6" in diameter.
7. Cut each round into 4 equal triangles by cutting in half through the middle then in half again.
8. Place the pieces into the hot skillet and pan fry on each side about 2 to 3 minutes or until medium brown and crispy on each side.
9. Serve warm.
 
The last Irish potato recipe is the easiest. It's pretty much mashed potatoes with an accent of kale and onions but VERY Irish. It's called Colcannon.
 
Irish Colcannon
Makes about 6 servings
 
INGREDIENTS
1 ½ Lbs Idaho / Russet Potatoes, Peeled and Quartered
2 Cups Baby Kale, Chopped Coarsely
1/2 Cup Green Onions, Chopped
¼ Cup Green Onions, Minced
1 Stick Salted Butter
To Taste Sea Salt and Freshly Ground Black Pepper
 
METHOD
1. Blanch kale in simmering water for 1 minute, then drain and place in a blender with the ½ Cup of chopped green onions. Pulse ONLY, leaving mixture only partially pureed.
2. Simmer the potatoes in water until tender, drain, season with salt and pepper then mash with the salted butter and the kale mixture.
3. Place in a serving bowl and sprinkle with the remaining ¼ cup green onions.
 
Note: Cabbage can be substituted for kale and the green part of knob onions can be substituted for the green onions.
 
Corned Beef Brisket with Broth and Vegetables
Serves 4 persons
 
INGREDIENTS 
2 Lbs  Corned Beef Brisket, Trimmed
2 TBSP Vegetable Oil
1 Cup Sweet Onion, Large Diced
½ Cup Carrot, Large Diced
½ Cup Celery, Large Diced 
2 Roma Tomatoes, Large Diced 
1 Qt Beef Stock (Or Broth)
2  TBSPPickling Spice 
  
For Garnish:
5  Carrots, Cut in 2 Inch Pieces 
2 Sweet Onions, Cut in 2 Inch Dice 
12 Red Skin Potatoes, Medium Size, Cut in Half 
1 Head Green Cabbage, Cut in 8 Wedges 
To Taste Salt & Pepper
 
 METHOD
1. For this recipe, choose a medium sauce pot, large enough to fit the entire brisket on the bottom that has a tight fitting lid.  
2. Heat vegetable oil in sauce pot over medium high heat.  
3. Remove the brisket from its package being careful to reserve the brining spices and juices.  
4. Sear the brisket on both sides until medium brown. Remove brisket from the pot and reserve. Add vegetables to the pot and sauté 1 to 2 minutes. Add the brisket back to the pot with the vegetables and add the beef broth, the pickling spices and juices from the original package and the additional 2 tablespoons of pickling spice. The broth should entirely cover the brisket.  
5. Place lid on the pot and reduce the heat until the liquid is barely simmering. Keep the pot covered as it cooks.  
6. Depending on the exact size of the brisket and the temperature of the broth, the meat should begin to tenderize and become ready to serve in 2 to 2 1/2 hours.  
7. Check the brisket for proper doneness by piercing with a fork and checking for tenderness. A properly done brisket will fall off of the fork with much less effort.  
8. When the brisket is fully cooked and tender, remove the brisket from the pot, strain the broth, and add the strained broth and meat back to the pot.  
9. Add the remaining vegetables to the pot with the brisket, and cover once more. The potatoes will likely be the last vegetable to be cooked and the one to check for doneness. Once the potatoes are pierced with a fork and fall off the tines, remove the meat and vegetables from the pot and arrange in a deep bowl or platter, adjust the seasoning of the broth with salt and pepper is necessary and pour broth over the meat and vegetables. For garnish, you can next a large bunch of English Watercress.  
 
Pete's Corned Beef Hash
Makes about 8 Cups / 8 Servings
 
INGREDIENTS
2 Cups Cooked Corned Beef, Chopped 
5 Cups Cooked Red Skin Potatoes, Chopped
2 TBSP Bacon Grease (or Butter) 
1 Cup Sweet Onions, Chopped 
¼  Cup Celery, Chopped
¼ Cup Green Bell Pepper, Chopped 
2 tsp Dry Mustard 
½ tsp Granulated Garlic
Pinch Dry Thyme 
1 tsp Kosher Salt 
½  tsp Ground Black Pepper 
As Needed Beef Stock (or Broth)
As Needed Butter & or Vegetable Oil (to Fry)
 
To Make Mixture:
1. Sauté onions, celery and peppers in bacon grease or butter until soft (do not brown) and place into a medium to large size mixing bowl and allow to cool.
2. Add chopped corned beef, potato, dry mustard, thyme, salt and pepper and toss.
3. Mash slightly to allow the ingredients to bind.
4. Add a splash of beef stock / broth (if needed) to keep the hash moist.
 
To Cook Hash:
1. Heat a non-stick skillet on medium high heat.
2. Add a small amount of vegetable oil or butter in the pan and then the corned beef mixture.
3. Allow the hash to cook and brown on one side then either carefully flip the mixture or slide onto a large dinner plate.
4. Turn the plate / mixture over and slide back onto the hot pan to once again brown on the opposite side.
5. When browned on both sides, slide on to a dinner plate or platter and serve alone or with poached or fried eggs.
 

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