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Irish Cuban (pulled pork butt, corned beef, pickles, curry mayo); sweet potato fries. Courtesy of the Peddler’s Daughter.




 Get some corned beef & cabbage

 
• Corned beef and cabbage supper
When:  Saturday, March 14, 4:30 to 6:30 p.m.
Where: St. Paul’s United Methodist Church, 335 Smyth Road, Manchester
Tickets: $10. Call 647-7322 for more details.
The United Methodist Women will also hold a bake sale to raise money for their Missions.
• Corned beef and cabbage lunch
When: Sunday, March 15, from noon to 2 p.m. 
Where: Brookside Congregational Church, 2013 Elm St., Manchester
Tickets: $10 for adults, $5 kids 12 and under. Max of $30 per family. Visit brooksidecc.org.
Wear something green and bring your appetite for the lunch that will help raise funds for the Brookside Youth Group’s mission trip fund.
• Traditional Irish corned beef supper
When: Saturday, March 14, from 5 to 7 p.m.
Where: Longmeadow Congregational Church, 4 Wilsons Crossing Road, Auburn
Tickets: $12 for adults, $10 for seniors, $5 age 12 and under. Call 483-2907.
 
Lamb shank braised in Stout
From the kitchen of Michael Conneely
 
6 lamb shanks
Flour, for dredging
Salt and pepper, to taste
⅓ cup olive oil
12 small white onions, peeled
3 large carrots, sliced
3 stalks celery, sliced
1 clove garlic, finely chopped
Pinch of dried rosemary
Pinch of dried thyme
1 cup Guinness Stout
¾ cup beef stock
12 small potatoes, peeled
 
Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt and pepper and dredge the meat in the mixture. In a large skillet over medium heat, heat the olive oil. Add the lamb shanks and cook on all sides until browned, about 10 minutes. Transfer to a Dutch oven or flameproof casserole. Add the onions, carrots, celery, garlic, rosemary and thyme to the skillet and cook over medium heat for 5 minutes, stirring to scrape up the browned bits of the pan. Pour the vegetables and pan juices onto the lamb. Add the Guinness and stock, cover, and simmer for 45 minutes. Add the potatoes, correct seasonings, re-cover, and cook until meat is fork tender, 1½ to 1¾ hours. To serve, place 1 lamb shank in the middle of six shallow soup bowls and spoon some vegetables and broth around over mashed potato. Serves 6.
 
Battered Bangers
From the kitchen of Nathan Perkins
 
Small breakfast-style sausages (If you can, get a hold of some Irish breakfast sausages. Otherwise, any smaller breakfast sausage will do.)
Beer batter (Find some pre-made dry mix, like Fish Chic, Clam Fry or Chicken Fry.)
Your favorite six-pack of beer
 
The easiest way to make these is if you have a little fry daddy or other deep fryer at your house; if not, a cast iron pot will do.
Follow the instructions on the batter mix, replacing half the water with beer, or all of the water, depending on how much beer flavor you want. Heat your fryer to 350 degrees. Dip the sausages in the batter; place in the fryer. Turning frequently, cook for 5 minutes. Remove from fryer, pat dry and serve with your favorite dipping sauce, like sour cream and onion or chipotle ranch dip.

 





Go authentic or just go green
Celebrate St. Patrick’s Day with food

03/12/15
By Allie Ginwala aginwala@hippopress.com



With St. Patrick’s Day upon us, the desire to wear green and orange and feast on bangers and mash, beef stew and colcannon is strong. To get the scoop on how to dine on St. Patrick’s Day, the Hippo spoke with Nathan Perkins, chef at Holy Grail Restaurant and Pub in Epping, and Michael G. Conneely, owner of the Peddler’s Daughter in Nashua and Haverhill, Mass., for dish ideas that stay authentic, give a twist on the traditional or embrace the color green.

For Perkins, the meal he eats on St. Patrick’s Day has been the same since he was a kid: corned beef and cabbage. Why? 
“’Cause it’s delicious,” he said in a phone interview. 
Lately he’s been using the recipe from Holy Grail because it has more seasoning and spices, which he likes. While corned beef and cabbage is an Irish-American tradition, Perkins said, those who wish to celebrate the day in true Irish fashion should try a dish with lamb.
“I would have braised lamb shank because it just reminds me of Ireland,” Conneely said in a phone interview. “We’ve always had lamb around all the special holidays, a lamb shank or a roast lamb. Reminds me of a special occasion.”
According to Conneely, a number of traditional Irish dishes include lamb. 
“In Ireland you’re using the things that are plentiful. It was one of our staple things; we had lamb in a lot of different ways,” he said. 
Now and again he’ll put a lamb dish on the menu, like a lamb stew with braised lamb, root vegetables, barley and lamb stock.
If you’re looking to try an authentic meal at home, there are a few key factors in Irish cooking to keep in mind. 
“[There’s] a lot of braising in Ireland, a lot of slow cooking through the years,” Conneely said. “A lot of soups, we use a lot of soups in Ireland as well.” 
Perkins agreed that a lot of the Irish dishes on his menu are slow cooked, like Dublin coddle, which Perkins called the “farmers meal” of sausage, potato, bacon, onion and ham stock that you “throw in the oven at the beginning of the day and pick at it.” 
If a tried and true Irish dish doesn’t suit your taste, you can try putting a twist or modern take on a traditional meal. For this St. Patrick’s Day, Perkins is going to infuse Kerrygold butter, an Irish butter, with buffalo sauce to serve with chicken wings. He’ll also do battered sausages, which are Irish bangers covered with the beer batter also used on the restaurant's fish and chicken. 
Conneely said the Peddler’s Daughter will do a twist on the staple dish of bangers and mash. 
“We make sausage and then … we wrap it in puff pastry and ... bake it in the oven and serve it with the Dijon mustard,” he said. “So it’s another way to use the traditional way and put a kind of twist on it.”
Conneely likes to mix up menu items from time to time to keep things new and fresh for the customers. 
“I think people get stagnant a lot,” he said. “If they’re getting kind of the same flavor in a different presentation or format, they gravitate toward it.”
If  lamb or bangers and mash still isn’t your style, you can take a different route by making your meal green. A green dish Perkins recommended is a split pea soup with browned lamb roast, spices and mint. Conneely suggested a parsley sauce used on their corned beef and cabbage, which simply combines a few ingredients (the main being parsley) to create a sauce to serve on fish, chicken or any kind of dish.  
And if all else fails, you can always add green food coloring to any food. 
 
As seen in the March 12, 2015 issue of the Hippo.





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