Top o’ the mornin’ to ya and Happy St. Patrick’s Day! It’s time to make some traditional Irish food to celebrate the holiday, gluten free of course! These recipes are sure to earn you a kiss, whether you are Irish or not! So wear your green and a smile and let’s get cooking.
Traditional Irish Stew – Irish Stew Recipe (from Tesco)
- 750g (1½)lbs potatoes, scrubbed and thickly sliced
- 450g (1lb) lamb chops or shoulder meat off the bone
- 1tsp sea salt
- plenty of freshly ground black pepper
- 1 large onion, peeled and thickly sliced
- 2 large carrots, scrubbed and sliced thickly (optional)
- 2 turnips, scrubbed and sliced thickly
- 2 sprigs of fresh thyme (optional)
- 3 bay leaves (optional)
- 1.5 litres (2½) pints water or GF vegetable broth
- large handful fresh parsley, coarsely chopped
1. Put half of the potatoes in the bottom of a large heavy saucepan. Cover the potatoes with the lamb and season. Cover the lamb with the onions (and the other vegetables if you are using them) and the rest of the potatoes then add the rest of the seasoning.
2. Add the thyme and the water (or stock). Bring slowly to the boil and skim off any scum that rises with a slotted spoon. Cover and simmer very gently for 3-4 hours. Allow to cool completely and then chill. Remove any excess fat from the top of the stew then reheat gently.Adjust the seasoning to taste and add the chopped parsley.
3. Serve a bowl of the thin, delicately flavoured stock first as soup, followed by ladlefuls of the meat and potatoes with more juices as ‘gravy’.
Irish Soda Bread (from elanaspantry.com)
2 ¾ cups blanched almond flour
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
½ cup raisins
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
pinch of caraway seeds
- In a large bowl combine almond flour, salt, baking soda and raisins
- In a smaller bowl combine eggs, agave and apple cider vinegar
- Mix wet ingredients into dry
- Place dough on a piece of parchment paper and form dough into a large, flat circle that is 8 inches across and 1 ½ inches tall
- Using a serrated knife, score top of dough a half an inch deep in shape of a cross
- Sprinkle top of bread with caraway seeds
- Transfer dough and parchment to a baking sheet
- Bake at 350° for 20 minutes, then turn off oven and leave bread in for 10 more minutes
- Cool bread for ½ hour then slice and serve with butter and jam
Shamrock Sugar Cookies (from about.com)
- 2 large eggs
- 2/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon grated fresh lemon peel (optional)
- 1/4 teaspoon salt
- 1 cup gluten-free all purpose flour mix (with xanthan or guar gum in the mix) See note!
- 10 tablespoons melted, cool unsalted butter OR your favorite dairy-free butter substitute
- 2 tablespoons granulated sugar to dip glass in to press cookies
- 1/4 – 1/2 cup gluten-free fine green decorating sugar (You can make your own colored decorating sugar by placing 1/2 cup fine baking sugar in a 1-pint jar and adding several drops of green, in this case green food coloring. Shake to distribute food coloring.
- small (about 3/4-inch diameter) shamrock cookie cutter to use as a stencil on your cookies. If you can’t find this type of cookie cutter you can make your own stencil by tracing and cutting a shamrock shape on a plastic kitchen mat (available at most stores in housewares.)
- Preheat oven to 375F / 190C
- Line 2 large baking sheets with parchment paper, silicone pads or lightly grease.
- You will also need a small (3/4-inch) Shamrock cookie cutter. This will be used as a stencil to decorate your cookies with green sugar, before baking.
- Combine eggs and sugar in a large mixing bowl and beat on high until creamy, about 3 minutes. Add vanilla, lemon peel and salt and beat to combine. Gradually add gluten-free flour and beat just until combined. Slowly drizzle melted butter into the mixture and beat until combined.
- Drop cookie dough by heaping rounded teaspoons on prepared baking sheets, leaving about 1-1/2 inches space between cookies. Dip a small (2-inch diameter) drinking glass in the extra sugar and gently press down on each cookie.
- Gently center the small shamrock cookie cutter in the middle of each cookie and sprinkle a small amount of green sugar inside cutter to form shamrocks. Don’t press down on the cutter.
- Bake in preheated oven for about 12-15 minutes or until the cookies are golden brown around edges. Cool.
Makes about 36 cookies
Note: If your gluten-free flour mix DOES NOT contain xanthan gum or guar gum add 1/4 teaspoon of your favorite gum to this recipe.
These three gluten-free Irish inspired recipes are sure to make your St. Patrick’s Day that much more fun! How better to top off your St. Patrick’s Day menu than with a dram o the Irish cream liqueur? Carolan’s Irish cream is labeled as gluten free and suitable for Celiacs and is wheat-free.
Let me leave you with this Irish blessing:
May St. Patrick guard you wherever you go,
and guide you in whatever you do–
and may his loving protection be a blessing to you always.
How will you celebrate St. Patrick’s Day? Do you have your own traditions? Favorite recipes?