Margaret Johnson, aka “The Irish cook,” debuted her seventh Irish cookbook a few weeks ago. This food and travel writer—and retired teacher—from Weshampton Beach, NY, has introduced thousands of people to the taste of Ireland, particularly new Irish cuisine with its emphasis on fresh local ingredients and a gourmet twist on traditional food.
Margaret’s latest is called, appropriately, “Flavors of Ireland: Celebrating Grand Places & Glorious Food” (Ambassador International, 2012). A hybrid travel/cookbook, it takes you across Ireland via recipes from some of Ireland’s top chefs and skilled home cooks.
Here, she shares three recipes that offer a welcome change from the usual Ulster fry and ham and cabbage usually served on St. Patrick’s Day.
You can buy “Flavors of Ireland: Celebrating Grand Places & Glorious Food” on amazon.com. Sign up on Margaret’s Facebook page for a chance to win a free copy.
Scrambled Eggs with Smoked Salmon and Boxty
This special occasion breakfast or brunch dish if often served with champagne, Buck’s Fizz (half champagne, half orange juice) or Black Velvet (half champagne, half Guinness).
2 large baking potatoes, peeled
2 large eggs, beaten
½ tsp. salt
½ tsp freshly ground pepper
pinch of ground nutmeg
2 Tbs. all-purpose flour
2-4 Tbs salted Irish butter for frying
scrambled eggs for serving
12 slices smoked salmon for topping
crème fraiche for serving
lemon wedges for serving
chopped fresh chives for garnish
1. Cut 1 potato into 1 ½ inch pieces and cook in boiling salted water for 12-15 minutes or until tender. Drain and mash.
2. Line a large bowl with a piece of muslin, cheesecloth, or a clean linen towel. Using the large holes of a box grater, grate the other potato into a bowl. Squeeze the cloth to extract as much of the starchy liquid as possible, and then discard the liquid.
3. Combine the mashed potatoes and grated potatoes and stir in the eggs, salt, pepper, and nutmeg. Add the flower, mix well, and pat into small cakes.
4. In a large skillet over medium heat, melt 2 Tbs. of the butter. Working in batches, cook the potato cakes for 3-4 minutes on each side or until lightly browned and crisp. Transfer the cakes to a baking sheet and keep warm in a 250 degree oven.
5. To serve, divide the scrambled eggs onto plates. Put 2 potato cakes on each and top with a slice of smoked salmon and a spoonful of crème fraiche. Garnish with lemon and sprinkle with chives.
Mussels with Guinness
This recipe is adapted from a recipe served at The Brewery Bar at The Guinness Storehouse, Dublin’s number one visitor attraction.
4 Tbs salted Irish butter
2 large onions, chopped
1 (1 ½ ounce) bottle Guinness draught
6 lbs musells, scrubbed and debearded
salt and fresh ground pepper to taste
2 cups cream
2 Tbs chopped fresh flat-leaf parsley
1 Tbs chopped fresh dill
1. In a large pot over medium heat, melt the butter. Add the onions and cook for 2-3 minutes or until soft but not browned. Add the Guinness, mussels, salt, and pepper. Bring to a boil and then cover and cook, stirring once or twice, for 6-8 minutes or until the mussels begin to open.
2. Add the cream, 1 Tbs of the parsley, and the dill. Return gently to boil and cook 2-3 minutes longer or until all the mussels open (discard any that don’t open).
3. To serve, ladle the mussels into shallow bowls and sprinkle with the remaining parsley.
Magners Glazed Ham
This recipe uses Magners, the US brand of Bulmers, cider produced in Clonmel, Co. Tipperary, since 1935. The cider uses over 17 varieties of apples, is fermented using a unique yeast from the oak vats of the original Dowd’s Lane Cider Mill, and is left to mature for up to 2 years.
One butt half (6 lb) bone-in, fully cooked ham
12-15 whole cloves
2 cups Magners Irish cider
4 Tbs pineapple juice
2 Tbs packed dark brown sugar
1 Tbs Lakeshore French Mustard or similar brand
1. Preheat the oven to 325 degrees F. Score the ham in a diamond pattern and stud with the cloves.
2. In a small bowl, combine the cider and pineapple juice. Place the ham, cutside down, on a rack in a large roasting pan. Pour the cider mixture over the top. Loosely cover the ham with aluminum foil and bake for 1 ½ hours.
3. In a small bowl, combine the brown sugar and mustard. Mix 3-4 Tbs of the cooking liquid with the mustard mixture and spoon it over the ham.
4. Continue to cook, uncovered, basting frequently for 30-40 minutes or until an instant read thermometer registers 160 degrees F when inserted into the thickest part of the ham. Remove the ham to a platter or cutting board. Cover with foil and let stand for 10-15 minutes or longer.
Find even more Irish recipes at these locations on irishphiladelphia.com:
Wonderful recipes from McGillin’s Olde Ale House, the oldest continuously operating pub in Philadelphia.
Feasts for your St. Patrick’s Day crowd.
