Irish Potato Martini. Mmmmmmm.
Looking for something a little different to serve after the St. Patrick’s Day Parade? Our friends at McGillin’s Olde Ale House at 1310 Drury Lane, Philadelphia are always looking for something unusual to fortify marchers and parade-goers who retire post-parade to this pub, the oldest Irish pub in Philly, just a couple of blocks off the city’s parade route.
This year, they’re going local, using lamb sausages available at the Reading Terminal Market for a delicious pairing with traditional colcannon, a potato and cabbage dish.
Fortunately for you, they shared their recipe with us, along with another for red cabbage, so you can make your own after Sunday’s parade.
They also passed us the recipe for an irresistible drink they call “Irish Potato Martini.” Now, we love the Irish potatoes made by the Ladies Ancient Order of Hibernians Div. 87. In fact, for a couple of years, we helped make them. Once the ladies get a sip of this, they may want to alter that recipe just a wee bit.
McGillin’s Lamb Sausage and Colcannon
10 pieces Martin’s Lamb Sausages (available at Reading Terminal Market)
4 onions, finely sliced
½ stick butter
2 cups Irish beer
½ tsp each salt, pepper, sugar
1 tsp olive oil
Simmer sausage in Irish beer. Melt butter in pan. Add onions then salt, pepper, sugar and cook approximately 30 minutes. When sausage is cooked through, take out of beer but put into sizzle pan with olive oil. Pour beer juice into onions and let it simmer for 15 additional minutes.
For Colcannon
1 small cabbage, chopped into ¼” slices
1 leek, chopped into quarter inch slices (green & white)
½ tsp each salt, pepper, sugar
1/3 cup olive oil
¼ stick butter, cut into small pieces
4 cups (approximate) mashed potatoes (instant, frozen or homemade using 10 small red skin potatoes)
3 Tbsp fresh parsley, chopped
Preheat oven 400 degrees. Mix cabbage and leeks and seasonings and toss. Add olive oil. Put into a single layer in shallow pan with sides. Sprinkle butter on top. Bake uncovered approximately 30 minutes (longer if you prefer softer). Mix in mashed potatoes to complete the colcannon. Note: Can use mashed potatoes, without cabbage and leek mixture, if preferred. Sprinkle with parsley.
For asparagus
15 spears asparagus
2 Tbsp salt
4 cups water
Bring salt water to boil. Add asparagus. Boil approximately 8 minutes. Remove and put into cold water bath. Save water. Then to re-heat, put back in water. Drain to serve.
For mint sauce
1 head fresh mint, chopped
½ cup sugar
1/2 tsp vinegar (any type)
Put mint into small bowl. Boil ½ cup water and add sugar. Simmer for 5-10 minutes until it gets syrupy. Pour over chopped mint and let it steep for 5-10 minutes (like tea). Add vinegar.
To finish
Put colcannon on plate. Top with Sausage and onions. Arrange asparagus next to it. Drizzle with sauce (or on side).
Red Cabbage
2 strips of bacon, diced
1 medium onion, peeled and chopped
10 – 12 cups red cabbage, shredded
1 apple, peeled, cored and chopped
4 or 5 whole cloves
2 bay leaves
½ tsp salt
1/8 tsp pepper
2 tsp sugar
¼ cup cider vinegar
Fry bacon until crisp. Add onion and cabbage, stir well.
Add remaining ingredients and stir.
Cover and simmer over low heat for 1 – 1 ½ hours until cabbage is tender.
Irish Potato Martini
1 ¼ ounce sweetened coconut milk
1 ¼ ounce whipped cream vodka
1 ¼ ounce Malibu Rum
1 tsp coconut tossed in cinnamon sugar
Shake and strain into a martini glass rimmed with cinnamon sugar, sprinkle with coconut and cinnamon.
