These are not traditional mushy peas, by any means. But, don’t let that stop you from trying them. (Traditionally, mushy peas are made by soaking dried marrowfat peas in water and baking soda overnight, then draining and rinsing, then simmering for hours. Now, that’s enough to stop us from trying something that we’ve never even tasted before.) Don’t let the name stop you, either. Sure, they sound, well, somewhat like baby food, but mushy peas are quite traditional in Britain, where they’re often served at fish and chips shops. That’s enough of a recommendation for us to try them as a side for our Christmas dinner.
Yesterday, you saw the huge head of Savoy cabbage that we received in our share, and, we mentioned that, on our way back home, we figured out a use for the outer leaves that made it too large to fit into one of our crisper drawers. This is that recipe: colcannon. Now, we’ve never made colcannon before, and we’re sure that there are thousands of recipes on the Internet, but, we figured, how hard can it be to make mashed potatoes and cabbage, right? Well, let’s see how we do.
Yesterday’s post was a long one, so today’s is very short by way of compensation. Basically, it’s a photo of the mini leek and cheese pies we made for the volunteers for our Monday walk. We used the leek and cheese pie recipe that we made for last Christmas, and, with a mini-muffin pan, we were able to get 48 mini-pies. Delicious.
Fadge? What in the world is fadge? That’s what we wondered, too, but, instead of just wondering when we saw this recipe, we thought it might be worth trying. Since it’s an Irish recipe, we waited until right before St Patrick’s Day to make it, giving you, dear reader, the opportunity to try it yourself on the day when everyone is Irish. Just follow along.
You might think that this recipe is just in time for St. Patrick’s Day, and you could certainly make it up for dinner on the 17th; however, we have to tell you that we’re not sure how Irish this particular recipe is. Sure, you can find plenty of Irish versions of potato leek soup, but, as far as we could tell, most of them used heavy cream, which we didn’t have on hand. So, we went with this recipe, and, based on the book from which it came, it might just be a Continue reading “Potato Leek Soup”
It’s only a few days before St Patrick’s Day, so we baked up a little something to encourage the Luck o’ the Irish. Now, we’ve made this Irish Tea Brack before, so we won’t repost the recipe, but we will tell you that you can turn it into mini bracks, or, perhaps, brackettes, by scooping 3/4 of a tablespoon into a mini muffin pan and baking for 22 minutes at 350°F. Yield is around 60 brackettes, which should keep those Irish eyes a’smiling’.
We went with a leek and cheese pie for our main for Christmas dinner, and, in many respects, we’re glad we did, because right during the middle of preparing dinner, our electricity went out. Having one of those all-electric houses, that could have spelled disaster. But, luckily for us, the pie had already been in the oven for about 30 minutes (of the 60 needed) and the residual heat baked it enough. Of course, our side dish was another story.