ST PATRICK’S DAY SOUP WITH SHAMROCK SHAPED CHEESE CROUTONS

Ingredients - Serves 4

• 60g butter

• 2 medium white onion, chopped

• 600g potatoes, peeled and chopped

• Salt and pepper

• 800ml vegetable or chicken stock

• 240g sorrel leaves, shredded

Cheese Croutons

• 2 slices thick wholemeal bread

• Olive oil or melted butter to brush on

• 100g grated Irish cheese

Shamrock Cup Cakes

IngredientsMakes 24 cupcakes

• 200g caster sugar

• 200g soft butter

• 4 medium eggs

• 1tsp Irish cream liqueur (optional)

• 200g self-raising flour

Frosting

• 1 pack green sugarpaste icing sugar

• 1 tub ready-made royal icing

To Cook

• 2 x 12 cup muffin tins,

• 24 muffin cases

• Shamrock cutter

Method

Melt the butter in a saucepan, add the onion and potato and cook gently, covered for about 10 minutes, stirring occasionally.

Add salt, pepper and stock and bring to the boil. Simmer uncovered for about 5 minutes until the potatoes are tender. Add the sorrel leaves and cook for 5 minutes more.

Liquidise the soup until smooth.

To make the Cheese Croutons: Cut shapes from the bread and brush lightly with olive oil or butter. Grill on one side then turn over and sprinkle with the grated cheese and grill until cheese is melted.

Place on top of the hot soup.

Method

Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Put the sugar and butter in an electric mixer and beat until pale and fluffy.

Beat the eggs lightly in a small bowl and add slowly to the mix, using medium speed. If the mixture starts to curdle, add a little of the flour. When the eggs and butter mixture is well combined, mix in the liqueur (if using) and the remaining flour at slow speed.

Divide the mixture between the muffin cases using two teaspoons or a piping bag with a wide nozzle [no.10].

Bake for 18-20 minutes or until the sponge is lightly golden and springs back to the touch.

Leave to cool before icing.

To make shamrock decorations: Roll out the green sugarpaste to about 3mm thickness using a little icing sugar to prevent sticking. Cut out shamrock shapes and put to one side.

Prepare the royal icing as on the pack and cover the cupcakes with a spoon or pallet knife

[Add green colouring if desired].

Place the green shamrock shapes on the icing before completely set. Wait until fully set before serving.

FISH PIE - ALWAYS A FAMILY FAVOURITE.

Ingredients - Serves 6

• 600g fish, e.g. haddock, hake, monkfish, trout, skinned and boned

• 600ml milk

• ½ onion

• 1 bay leaf

• 6 pepper corns

• 20g butter

• 20g plain flour

• 2 tomatoes, skinned and sliced

• 3 tablesp. flat-leaf parsley, chopped

• 1 tablesp. lemon juice

• Salt and freshly-ground black pepper

Topping

• 900g freshly mashed potatoes

• 25g cheddar cheese, grated

Method

Preheat the oven to Gas Mark 6, 200°C (400°F).

Place the milk, onion, bay leaf and pepper corns in a large saucepan and bring to a boil. Reduce to simmer, add the fish and cook gently for 4-5 minutes. Remove the fish from the pan, allow to cool a little, then flake into bitesized pieces and place in a bowl.

Melt the butter in a saucepan, then stir in the flour. Cook for 2-3 minutes, stirring all the time until golden brown. Gradually stir in the fish cooking liquid until the mixture boils, season with salt and pepper. Reduce the heat and allow to simmer gently for 3-4 minutes until thickened.

Now add the sauce to the fish along with the parsley and lemon juice and taste for seasoning. Spoon half the fish mixture into a 1½ litre baking dish, arrange the sliced tomatoes on top and then spoon in the rest of the fish. Spread the mashed potatoes on top, finely sprinkle the cheese all over and bake in the oven for 15-20 minutes until heated through and browned.

Chef’s Tip

Try not to over-cook the fish at the poaching stage as it will have plenty of time to cook through when in the oven.

Other fish you could use: Any combination of fish will work.