Category Archives: St. Patrick’s Day

Leprechaun Bait

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Ingredients

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  • 2 cups Chex cereal
  • 1 cup pretzel mini-twists
  • 1 cup. Lucky Charms cereal
  • ½ cup Lucky Charms mallow pieces only
  • ½ cup green candy covered chocolate ( M&M’s or similar)
  • ½ and ¼ cup funfetti or white cake mix*, divided
  • 12 oz. white candy melts**, melted
  • ¼ cup green, or rainbow, sprinkles

Method

  1. Line a baking sheet with baking parchment/ waxed paper and set aside until needed later
  2. In a large bowl combine the Chex cereal, pretzel mini-twists, Lucky Charms cereal, Lucky Charms mallow pieces and green chocolate candy
  3. In a separate bowl combine the melted white chocolate and ½ cup cake mix, stirring to combine
  4. Immediately pour the chocolate/cake mix mixture over the dry cereal mixture and use a spatula to combine.  Add the remaining ¼ cup of the cake mix and the sprinkles and stir or toss again to combine until thoroughly coated
  5. Spread onto prepared baking sheet in a single layer and top with some extra sprinkles if you like. Leave on the baking sheet until set and then break apart into small clusters. Serve and enjoy!

*Before using the cake batter mix, treat it in the oven by spreading it on a lined baking tray and toasting it at 350 F for 5 minutes. Remove from the oven and leave to cool. Once cooled, use as per the recipe above. One thing to note is that the sprinkles in the cake mix may discolour a little or melt a bit. More reason to add those extra sprinkles!

***White chocolate chips may be used as well but your final coated popcorn won’t set as hard or be as crunchy.

Irish Spice Bag- Mála spíosrach na hÉireann

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Serves 2

Ingredients

Crispy Chicken

  • 1 large chicken breast, cut into strips
    • Marinade
  • 1 cup buttermilk
  • 1 Tablespoon sesame oil
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon sriracha
    • Chicken coating
  • 1 1/2 cups All-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3 Tablespoons corn starch

Spice Bag seasoning*

  • 1/2 Tablespoon fine salt (less if you prefer)
  • 2 teaspoons Chinese Five Spice powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cardamom

Stir-fried vegetables

  • 1 Tablespoon sesame oil
  • 1 red pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 3 cloves garlic, sliced
  • 2 small red Birdseye chilis, sliced
  • 2 small green Birdseye chilis, sliced
  • 2 green onions, sliced

Additional

  • 750g bag Frozen potato fried, to preference

Method

Spice Mix

  1. In a bowl combine all the Spice Mix ingredients and whisk together until combined. Transfer to an airtight storage jar or container until needed

Crispy Chicken

  1. In a small bowl combine the buttermilk, sesame oil, dark soy sauce, sriracha and whisk to combine. Add in the sliced chicken, ensuring all the pieces are coating in the marinade. Allow to marinade for at least 3 hours, or preferable overnight, in your refrigerator
  2. Once you want to make your spice bag, start cooking the potato fries in accordance with the manufacturer’s instructions
  3. While the potato fries are cooking, combine the chicken coating ingredients of all-purpose flour, baking powder, corn starch in a bowl and whisk to combine
  4. In a high-sided skillet heat about 1-1 ½ inches of canola oil until hot, 350°F
  5. While the oil is heating, remove all the chicken strips from the marinade, allowing excess the drip off,  then dredge piece by piece  in the flour coating. Repeat by dipping the pieces in the marinade and then in the flour coating again until all the pieces are double-coated
  6. Shallow fry the chicken (two batches may be needed) in the hot oil skillet until golden brown and crispy. Drain and remove to a wire rack set over some paper towel while you make the stir-fried vegetables

Stir fried vegetables

  1. Heat a wok or frying pan to a high heat and add sesame oil. When the oil is hot, add in the sliced peppers and onions and stir to keep them moving. You want them to soften but not to color too much
  2.  After a couple of minutes add in the sliced garlic and continue to fry until slightly brown. Finally add in the sliced Birdseye chilis and green onions just before you finish frying, giving all the vegetables a final stir. Remove from heat

To assemble

  1. In a large bowl combine the cooked fries, crispy chicken and stir-fried vegetables. Sprinkle over 2-3 Tablespoons of the Spice Bag seasoning (to personal taste) and toss everything together to combine and coat in the seasoning
  2. For traditional serving, transfer to a paper bag and serve along with curry sauce

Curry sauce*

  • 2 Tablespoons, butter
  • 2 Tablespoons All-purpose flour
  • 1 Tablespoon curry powder
  • 1 ½ cups chicken stock
  • 1 Tablespoon honey
  • 1 teaspoon regular soy sauce
  • Salt & Pepper to taste
  1. Put butter in a small pot over medium heat, and when melted add the flour and curry powder – stir well about a minute, to cook off the flour
  2. Whilst whisking, slowly add the chicken broth, about a half cup at a time until it’s the thickness you want, then add the honey, soy and salt & pepper to taste
  3. Simmer for 2-3 minutes, then remove from heat and serve

*This recipe makes more Spice Bag seasoning and Curry Sauce than needed. The surplus Spice Bag seasoning can be stored in an airtight jar or container at room temperature for up to 2 years. Any remaining curry sauce can be transferred to an airtight container and stored in the refrigerator for up to 3 days. To serve again, remove from refrigerator and gently reheat in a pan to serve

Lucky Charms Ice Cream

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Ingredients

  • 2 1/2 cups whipping cream + additional whipping cream to make up amount
  • Additional 1/2 cup chilled whipping cream
  • 2 cups Lucky Charms cereal, cereal pieces only
  • 1 cup Lucky Charms, mallow pieces only
  • 1 can (14oz) sweetened condensed milk

Method

  1. In a large bowl, combine the whipping cream and Lucky Charms cereal pieces and stir. Press some cling wrap over the surface of the mixture, trapping the cereal underneath. Leave to infuse in the refrigerator for at least 3 hours, or preferably overnight
  2. Remove the cereal mixture from the fridge. Set a strainer/ sieve over and additional large bowl and decant the cereal mixture into the strainer/ sieve to separate the milk. Give a few presses to the cereal pieces to get as much cream out as possible, without pushing the cereal through
  3. Top up the volume of milk in the bowl to 2 1/2 cups using additional chilled cream
  4. Add the Lucky Charm mallow pieces to the infused milk and leave to soften for between 15-20 minutes
  5. After this time transfer to a blender and blend until the mixture is smooth with no mallow pieces remaining. Mine only took about 30-40 seconds – any longer and you may over whip the cream. Don’t worry – it will change color!
  6. Using a spatula, decant the Lucky Charms cream mixture into a large bowl and add the additional 1/2 cup cream. Using an electric whisk beat until soft peak stage
  7. Gently fold in the condensed milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
  8. Pour the 1/2 the mixture into a freezer-proof container, sprinkle over some of the reserved Lucky Charm mallow pieces, followed by pouring over the remaining cream mixture and finishing with some more Lucky Charms mallow pieces. Using a skewer or chop stick gently swirl the mixture, cover and freeze until fully frozen, for at least 6 hours
  9. Remove from your freezer at leave at room temperature for between 5-8 minutes for best serving. Scoop, sprinkle on some additional mallow pieces and enjoy!

Shamrock Shake

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Makes 1

Ingredients

  • 4 scoops good quality vanilla ice cream
  • 2/3 cup full fat milk (depending on how thick you want it)
  • 2 drops green color food gel
  • 1/4 teaspoon peppermint & mint and extract
  • Whipped cream, for topping

*Optional

  • Green colored sugar
  • Green candy sprinkles
  • Rainbow sour strap candies

Method

* If you like, rim the outside of your glass with green colored sugar. You can stick the sugar using lemon juice or simple syrup.

  1. Place all the ingredients in a food blender
  2. Blitz until fully combined and smooth
  3. Pour into your prepared glass
  4. Top with whipped cream and decorate to your liking
  5. Pop in a straw and enjoy!

Irish Skillet Cookie

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Makes

  • 2 pints ice cream
  • 2 cups caramel sauce
  • 1 x 10″ cookie

The quantities in this recipe make more than enough ice cream and caramel sauce for this recipe. Any surplus can be stored as noted at the end of the recipe. Enjoy!

Ingredients

Irish Cream ice cream

  • 2 1/2 cups whipping cream
  • 1 can (300ml) sweetened condensed milk
  • 3/4 cup Irish cream liquer
  • pinch salt

*before starting the ice cream ensure that your bowl, beaters and cream are chilled in the fridge for a couple of hours

Caramel sauce

  • ½ cup water
  • 2 Tablespoon light corn syrup
  • 1 ½ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ cup unsalted butter, cubed, room temperature
  • 1 cup heavy cream, room temperature
  • 2 Tablespoons Irish whiskey

Skillet cookie

  • 375ml Irish porter stout
  • 1 cup brown sugar, divided into 1/4 and 3/4 quantities
  • 1/2 cup white sugar
  • 3/4 cup butter, room temperature
  • 2 Tablespoon rendered bacon fat
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoon hot water
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 2 Tablespoons milk powder
  • 2 cups semi-sweet chocolate chips
  • 1 Tablespoon butter

Method

Irish Cream ice cream

  1. In a medium bowl add the sweetened condensed milk, Irish cream and salt, whisking to combine. Set aside until needed
  2. In a large bowl whisk the whipping cream until soft peak stage
  3. Add in the Irish cream mixture, folding gently so as not to deflate the whipped cream
  4. Pour into a freezer-proof container and freeze for at least 5 hours, or overnight, until the ice cream has set. Keep in the freezer until ready to serve

Caramel sauce

  1. Combine the sugar, corn syrup, cream of tartar and water in a large saucepan set over a medium–low heat, swirling the pan until the sugar melts. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it
  2. Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself
  3. Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
  4. Once well combined, add the whiskey, and whisk to combine. Return to a medium heat and cook for a further minute, stirring constantly. Remove from the heat and transfer to a heat-proof bowl. Allow to cool completely

Skillet cookie

  1. In a pan combine the porter stout and 1/4 cup brown sugar. Heat over a medium heat and reduce until 1/3 cup remains. Remove from heat and set aside to cool fully
  2. Preheat your oven to 375 degree F. Heat a 10″ cast iron skillet in the oven while making the cookie batter
  3. In the bowl of a stand mixer, combine the butter, white sugar, remaining brown sugar and bacon fat, beating until well creamed, pale and fluffy
  4. Add in the eggs one at a time, beating to combine thoroughly before proceeding. add in the vanilla extract and cooled porter stout syrup, beating until uniform in color and well combined
  5. Dissolve the baking soda in the hot water and add to the batter along with the salt, stirring to combine
  6. Add in the flour and milk powder, stirring to combine well. Finally fold in the chocolate chips
  7. Carefully remove the hot skillet from your oven, and melt the butter in it, swirling it to coat the bottom and sides of the skillet. Add the cookie batter and carefully spread it out using a spatula or spoon to fill the skillet
  8. Return the filled skillet to the oven and bake for 20-22 minutes until cookie is deep golden brown color
  9. Remove from oven and allow to cool to serving temperature

To serve

  1. To serve, finish the warm cookie with scoops of Irish cream liqueur and drizzle generously with the whiskey caramel sauce

To keep

  • The baked cookie can be kept in an airtight container at room temperature for up to 3 days
  • The ice cream should be kept in an airtight, freezer-proof container for up to 3 months.
  • The caramel sauce can be stored in an airtight, sterilised container for up to 2 weeks in the fridge. If it sets too much in the fridge, remove and allow to come to room temperature