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Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …
Irish Lamb Stew
Irish Lamb Stew
Considered the national dish, Irish Lamb Stew can be traced back as far as 1800; originally consisting of goat, potatoes, onions, parsley, and water. Lamb was later introduced to the stew by the wealthy. As the recipe progressed through time, other root vegetables were introduced, as well as a stout beer; typically Guiness.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs boneless leg of lamb cubed
- 1 small onion diced
- 2 tbsp unsalted butter
- 2 tbsp flour
- 12 oz stout beer
- 4 cups lamb or beef stock
- 2 bay leaves
- 2 tsp thyme
- 3 medium potatoes cubed
- 2 medium carrots sliced
- 1 medium turnip cubed
- 4 medium parsnips sliced
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a large pot over medium heat. Sauté the lamb until browned; about 8 minutes. Season with salt and pepper. Remove from the pot.
- Add in the onions. Brown for 5 minutes. Remove from the pot.
- Melt the butter in the pot.
- Whisk in the flour. Cook for 2 minutes.
- Slowly add in the beer and stock, alternating between the two; scraping up the brown bits from the bottom of the pot.
- Add the lamb and onions back in, along with the bay leaves and thyme. Simmer on medium low for 1 hour, covered.
- Add the vegetables to the pot. Simmer for 30 minutes until tender.
- Stir in the parsley. Season with salt and pepper.
Kabocha Pumpkin Fried Rice
Kabocha Pumpkin Fried Rice
This Japanese-style fried rice uses one of my favorite ingredients: kabocha pumpkin. This pumpkin has the flavor between a butternut squash and a sweet potato. The skin is edible and adds a slight sweetness to the fried rice.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 2 large eggs beaten
- 2 cups kabocha pumpkin diced
- 5 strips bacon diced
- 1/4 cup shallots sliced
- 5 garlic cloves minced
- 2 cups cooked white rice
- 2 tbsp light soy sauce
- 3 green onions chopped
- black pepper to taste
Instructions
- Heat up 1 tbsp of vegetable oil in a wok over medium heat. Pour in the eggs.
- Scramble and remove from the wok.
- Add in the other tbsp of vegetable oil. Stir fry the kabocha pumpkin for 3 minutes.
- Add in the diced bacon. Cook for 7 minutes until crispy.
- Add in the shallots and garlic. Cook for 2 minutes.
- Break up the clumps of cooked rice and stir into the wok. Fry for 3 minutes.
- Pour in the soy sauce. Stir in the scrambled eggs. Cook for 2 minutes.
- Turn off the heat and stir in the green onions. Season with black pepper to taste.
Catfish Cakes
Catfish Cakes
Catfish cakes are a great alternative to crab cakes; costing a fraction of the price. These fish cakes can be eaten as an appetizer or as a main course; served with either tartar sauce or remoulade, and lemon wedges. Not a fan of catfish? You can substitute tilapia, cod, haddock, or any other firm fleshed whitefish.
Ingredients
- 1 lb catfish nuggets
- 1/4 cup white onion finely chopped
- 4 garlic cloves minced
- 1 cup saltine or ritz crackers crushed
- 1 large egg beaten
- 1/4 cup mayonnaise
- 2 tbsp hot sauce
- 1 tbsp creole mustard
- 2 tsp creole seasoning
- vegetable oil for frying
Instructions
- Bring a pot of water to a boil. Simmer the catfish nuggets until they are cooked through. Drain and let cool.
- Mash the catfish with a fork. Mix all of the ingredients together in a bowl.
- Form into 1/3 cup fish cakes. Refrigerate for 30 minutes before frying.
- Heat up 1/4” deep of vegetable oil in a frying pan over medium heat. Place the fish cakes in the pan.
- Fry the fish cakes for 5 minutes a side until golden brown and crispy. Drain grease on paper towels.
