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What's on this Weekend?

What's on this Weekend?

St Patrick's Day Celebration

Let's play a game – the official colour is green, it involves beer, Guinness to be more precise, and it is related to Irish culture. Can you guess what is it? Yes, we are talking about St Patrick’s Day.

Every year on 17th March, the Irish and the Irish-at-heart across the globe celebrate St Patrick’s Day. Traditionally known as a religious feast day for the patron saint of Ireland, nowadays it is a celebration of Irish culture with food, drinking and dancing.

St Patrick, the patron saint of Ireland, is believed to be the person who brought Christianity to Ireland. On this day Irish families would go to church in the morning, and celebrate in the afternoon with traditional Irish drinks and dishes, such as Irish bacon combined with cabbage. Interestingly, until the 1970s, Irish law prohibited pubs opening on March 17 as a mark of respect for this religious day.

St. Patrick’s Day inspired feast

Celebrate St. Patrick's Day with Irish-inspired food like corned beef and cabbage, Shepherd's pie and Irish soda bread. It’s worth mentioning that corned beef was invented only in late 1800s in New York and it’s not commonly eaten in Ireland.

Traditional Irish cuisine is simple and rustic with the main centrepiece being potato, accompanied by pork, leeks, onions, cabbage and butter. The Irish love pies, stews and tarts – you can’t go wrong with ‘Steak and Guinness’ pie served with colcannon, a buttery mash of cabbage and potatoes, and a piece of home-made soda bread.

Finish your meal with Guinness chocolate cheesecake, Irish coffee or St Patrick’s inspired parfait. But remember - whatever you do, don’t forget to wash it all down with a cold Guinness!

Recipe: Colcannon

500g peeled old potatoes, maris piper
110g butter, melted
400g savoy cabbage, chopped
240g leeks, finely chopped
200ml double cream
salt and pepper
chopped parsley

Method

Dice the potatoes and cook in boiling salted water until tender. Drain and then mash with butter.

In a separate pan cook the cabbage and leeks until soft. Drain well and then mix in with the mashed potato. Add the cream to give a good rich consistency, season with salt and pepper. Garnish with chopped parsley.