St. Patrick’s Day Fare

SAINT PATRICK’S DAY FARE BRYAN CORSINI - BUSINESS DEVELOPMENT MANAGER ITALiAN & CENTER OF THE PLATE

St. Patrick’s Day, or the Feast of St Patrick, is a celebration in honour of the patron saint of Ireland, St Patrick. The celebration, which marks the day of St Patrick’s death, was originally a religious holiday meant to honour the arrival of Christianity in Ireland. Interestingly, St Patrick wasn’t Irish. He is believed to have been born in either Scotland or Wales and sold into slavery in Ireland as a child.

So, what do the Irish eat on St. Patrick’s Day! If you said CORNED BEEF, you’d be wrong. Corned Beef was primarily adopted by Irish immigrants in America. The American variety consumed by Irish settlers was Jewish corned beef, made from kosher brisket. What differentiated it as “Irish” was that it was cooked with potatoes and cabbage. What are the favourite and traditional, authentic foods of The Irish?

Meats: Inside and Out. Pork is Ireland’s favourite meat, judging from the proliferation of homemade sausages and dishes featuring pigs’ feet, bacon, ham, ribs, chops, and roasts. Sheep, in the forms of older mutton and younger lamb, also play a major role in Irish cuisine— from stewed chunks to whole roasted legs.

Potatoes, parsnips, carrots and cabbage—these are the primary vegetables served in Ireland. Onions also play into most dishes. When available, the Irish also cook meals with cauliflower, mushrooms, leeks, broccoli, turnips, peas, chicory, endive and asparagus. Apples are by far the most common fruit, eaten fresh or made into cakes, breads, pies, and fools. Fools are simply puréed fruit layered with rich whipped cream, usually served in glasses, but their simplicity is part of Ireland’s love of fresh ingredients. Strawberries and rhubarb also appear in puddings, jams, crumbles and tarts.

REPRESENTATIVE TRADITIONAL IRISH DISHES INCLUDE:

1. Irish stew ‑ made with pork, lamb, mutton, or beef 2. Bacon and Cabbage, served with potatoes 3. Boxty ‑ a type of potato pancake 4. Coddle ‑ sausage, bacon, and potato 5. Colcannon ‑ mashed potato, kale or cabbage, and butter

Often characterized as the quintessential meal of Saint Patrick’s Day, corned beef and cabbage is actual an American invention most commonly consumed by Jewish people who enjoy the kosher dish.

The introduction of the potato in the second half of the 16th century heavily influenced Ireland’s cuisine thereafter and, as a result, is often closely associated with Ireland. Representative Irish dishes include Irish stew, bacon and cabbage, boxty, coddle, and colcannon . PORK is the word!

PORK is a product that has played a part in the History of so many Nations and cultures. Hogs need very little room to grow. They eat ANYTHING and the whole animal is edible, with the exception on the squeal!

Before the turn of the last Century, many immigrants kept hogs on roof tops and in tenement buildings to feed their families.

THE PERFORMANCE COOKBOOK

Colcannon

INGREDIENTS

• Yukon Gold potatoes (about 1¾ pounds) • Sliced Roasted Pork, or Sliced / Diced Ham • Kosher salt • 6 tablespoons unsalted butter, divided • 2 leeks, white and pale‑green parts only, sliced in half lengthwise, thinly sliced crosswise • 2 garlic cloves, thinly sliced • 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided • 1¼ cups milk • ½ cup heavy cream • Freshly ground black pepper • 1 scallion, thinly sliced

DIRECTIONS

1. Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium‑high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

2. Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant, and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

3. Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Stir in the pieces of Roast Pork / Sliced or diced Ham. Season with salt and pepper.

4. Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.

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