Daily Archives: 14 March 2011

Celebrate St Patrick’s Day

The forsythia bush in the garden is looking a bit odd.

It’s quite big and beautifully trimmed into a round shape (not by me!) and just near the ground it’s covered in bright yellow flowers, but the rest is a thick tangle of branches with not a flower in sight.

When I’m in the kitchen I always take a minute to watch because it’s a haven for sparrows – a few years ago there didn’t seem to be many in the garden and now there are hundreds and they’ve really discovered the forsythia bush.

ColcannonSt Patrick’s Day on Thursday has reminded me of Colcannon, a substantial mashed potato dish, just right for these days when it’s still cold enough to need warming up.

The basics are boiled potatoes and shredded cabbage – and fresh Cornish spring greens are just hitting the shops – mashed together with butter and a little milk, but you can add other bits and pieces, such as finely chopped spring onions.

I’m told it’s very good with chopped bacon mixed in, and goes well with pork. I like it with naturally smoked haddock or cod (not the canary yellow variety). You could even flake the fish into the creamy mash – and maybe grate a little mild cheese on top so it melts in. Delicious!

Colcannon is the perfect accompaniment for Liver & Bacon on Irish Soda Farls from Just One Pot. Try it on Wednesday to celebrate St Patrick’s Day. It takes less than 30 minutes and tastes simply wonderful.

Dairy Diary Team

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Liver & Bacon on Irish Soda Farls

A classic combination of succulent meats on toasted Irish soda farls

Liver & Bacon on Irish Soda FarlsPreparation time 10 minutes
Cooking time 15 minutes
Calories per portion 394 Kcal
Fat per portion 23gof which saturated 7.5g
Serves 4

Olive oil 2 tbsp
Onions 2 large, peeled, halved and sliced
Smoked back bacon 8 rashers, rind removed and cut into strips
Lamb’s liver 450g (1lb), cleaned and sliced
Cayenne pepper a pinch
Plain flour 1 tbsp
Fresh gravy 300g pot
Worcestershire sauce 1 tbsp
Irish soda farls 2, halved and toasted
Baby spinach 2 x 180g packs

1 Heat the oil in a large, heavy-based non-stick frying pan. Cook the onions over a medium heat, stirring occasionally, for at least 10 minutes, until they are softened and golden.

2 Add the bacon to the pan and cook for about 5 minutes. Meanwhile, toss the slices of liver in the cayenne pepper and flour. Add the liver to the pan and cook over a high heat until the liver is just cooked, stirring.

3 Add the pot of gravy and Worcestershire sauce and bring to the boil. Reduce the heat and simmer for 2–5 minutes until thickened, to taste.

4 Toast the Irish soda farls and cook the spinach in the microwave in its bag according to the packet’s instructions. To serve, divide the spinach between warmed plates, top with the farls and then with the liver and bacon.

Recipe taken from Just One Pot.

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