Happy March to you all, Galley Peeps. For most of us in the northern parts of the world it’s a month we all look forward to, regardless if we’ve had our last snow fall or not. We know that gradually those dark winter days will turn into days that are longer and longer, warmer and warmer.
Several birthdays to celebrate including my own this month…I try to pretend it doesn’t exist but it seems to be arriving faster and faster each year.
It’s the month to put on the green and celebrate your Irish-ness. I also started to notice an increase in Sea Salt Galley Kat (SSGK) searches for Irish recipes so I chose the six most popular to date. Simply click on the caption below each image for the recipe, then scoot on down to the recipe card below for my latest Irish-inspired creation.
By far, the top of the list of my most searched for Irish recipes is this super rich cake made in my Omnia stove top oven.
A very close second are these fall-off-the-bone tasty ribs, done in the pressure cooker then crisped up on the grill slathered in a sauce to die for. And for those who asked whether these can be cooked in the Omnia stove top oven, they can indeed! You sacrifice some of the grilling/caramelizing of the sauce but absolutely no sacrifice of flavour or tenderness. I’ve update the information for Omnia users.
And who doesn’t like a belly-warming bowl of fish and potatoes swimming in a creamy broth? Don’t forget some generous grinds of fresh pepper to top and some crusty bread to serve.
What separates this next one from an ordinary Shepherd’s Pie is the addition of the heartiness of Guinness beer to the sauce and I Irished it up even more by using my recipe for Colcannon with mashed parsnips to the topping.
Another belly-warmer … Dublin Coddle, made with potatoes (of course it’s Irish after all), sausage and carrots. Topped with a sprinkling of sharp Irish cheddar and served with a pint of Guinness and some soda bread on the side, it doesn’t get more Irish than this.
And it wouldn’t be very Irish of me if I didn’t offer you something to wet your whistle would it? Here’s my dangerously decadent delicious homemade Irish Cream.
Lastly, my super yummy-belly-warming-bowl-of-Irish-goodness. It’s filled with end of winter root veggies and if you wanted to make this vegan, simply ditch the milk or cream. One of our favourites and I’m hoping it will become one of yours. ☘ Sláinte! ☘
Hearty belly-warming and Irish-inspired. What my French husband calls a ’potage’
- 2 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 leek (green removed, 1/4” slices)
- 2 medium carrot (1/4” slices)
- 2 stocks celery (chopped)
- 1 small cabbage (core removed, chopped)
- 1 tsp thyme
- salt and pepper (to taste)
- 4 vegetable broth
- 1 lb baby potatoes (cut in half)
- 1/2 cup evaporated milk *see Galley Kat Notes below
- potato flakes (optional)** see Galley Kat Notes below
Heat the oil and add onions, sauteing a couple of minutes to soften
Add garlic, leeks, and celery and saute another few minutes until they begin to take on some caramelizing.
Add cabbage and cook until it begins to wilt
Add stock and potatoes and simmer until potatoes are cooked
Stir in milk, rebalance seasonings to your taste and serve.
Galley Kat Notes
*the original recipe called for heavy cream but I subbed in evaporated milk to cut down on the calories/fat. I routinely use it in my chowders and like the rich silky result.
**stir in a couple of spoons full of flakes to thicken or if not available smash a few of the cooked potatoes with the back of a wooden spoon. Or if you prefer a thinner soup base omit the potato flakes and potato smashing altogether.