Meatless Monday: Traditional Irish Food - DC News FOX 5 DC WTTG

Meatless Monday: Traditional Irish Food

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Get the recipes from 2 Unique Catering & Event Planners and Pure Food 2 U in Royal Oak.

St. Patrick's Day is Monday, March 17 and Chef Kelli Lewton of 2 Unique Catering & Event Planners is getting us ready with several traditional Irish recipes.

2-Unique's Vegan Irish Colcannon
aka Potatoes and Cabbage


• 8 large Yukon potatoes
• 1 head green cabbage, chopped
• 3 TB olive oil
• 3 leeks, sliced
• 1 cup Almond milk
• 1/4 tsp nutmeg (optional)
• Sea salt and pepper to taste

1. Place potatoes in a large pot and add enough water to cover the potatoes, sprinkle with a smidge of sea salt. Bring to a boil and cook for about 20-25 minutes or until potatoes are tender.
2. In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.
3. Take Cleaned sliced leeks and sauté in olive oil for a few minutes then add almond milk, simmer until tender about 10 minutes.
4. When potatoes are done cooking, mash them together with leeks, almond milk, nutmeg, salt and pepper. Add cabbage and stir to combine adjust and seasoning

Luck of the Irish Casserole


• 2 Tablespoons unsalted butter
• 1 small onion or leek ~diced
• ½ cup vegetable broth
• 1 head green cabbage
• 1/2 pound Cleaned and peeled Idaho potatoes
• 1/2 teaspoon sea salt
• 1/2 cup heavy cream
• 2 teaspoon coarse grain or country mustard
• Freshly ground black pepper to taste
• 1/2 cup freshly shredded melting cheese such as Gruyère, Swiss, or Gouda

1. Preheat an oven to 375°F
2. Melt butter and sauté onion in large Dutch oven style pan
3. Peel and chop the potatoes into small bite-size pieces
4. Remove and discard otter layers of cabbage leaves that may be bruised, core, then cut in half and chop cabbage
5. Add the cabbage to pan and cook, stirring occasionally, add vegetable stock and sauté leaves chopped leaves are wilted, about 5 minutes, and then add diced potatoes.

6. In a small bowl combing the cream, mustard, and pepper. Add the mixture to the pan and stir to combine with the potatoes and cabbage. Cover and bake until the potatoes are just tender, anywhere from 15 to 30 minutes.
7. Uncover, sprinkle with the cheese, and cook until bubbling and browned, 10 to 15 more minutes.

Chef Kelli's Guinness Stout Fondue


• 1 pound Irish Cheddar grated
• 2 tablespoons all-purpose flour
• 1&1/2 tablespoon unsalted butter
• 1 onion, diced
• 1/2 teaspoon kosher salt
• 4 oz of apple cider reduced by half
• 1 tablespoon coarse-grain mustard
• 1 teaspoon Dijon mustard
• 1 1/4 cups Irish stout (such as Guinness or Murphy's)

1. Toss the cheese with the flour in a bowl and set aside.
2. In a fondue pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until golden brown and very soft, about 10 minutes.
3. Add the salt, mustard, apple cider reduction and stout beer. Increase the heat to medium-high, stirring constantly, until the liquid boils.
4. Decrease the heat to medium-low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Serve immediately.

Serve dipping items such as: Irish brown soda bread cubes; cooked garlic or chicken-apple sausages, cut into bite-size pieces; steamed red or Yukon gold potatoes; boiled spring or pearl onions; steamed brussel sprouts.

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