Our St Patrick’s Day dinner party menu
St Patrick’s Day – a great opportunity to don your favourite green attire, grab your friends and party into the early hours.
But March 17th is not just an excuse for an annual blow-out. For many, St Patrick’s Day is a public holiday that celebrates the number of Irish people across the globe. That’s why this year we are looking to mark the occasion with some traditional Irish grub.
Check out our menu plan below – don’t forget to nip into your local Central store to pick up some of the ingredients!
Starter – Corned beef and cabbage
Easily adaptable for a starter or main course, corned beef and cabbage is one of the most famous dishes to eat on St Patricks Day. This hearty Irish meal is perfect served with mustard and horseradish.
- 3 pounds of corned beef brisket with spice packet
- 10 red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
Head to All Recipes to discover how to recreate Laria Tubul’s delicious recipe.
Main – Irish Strew
We couldn’t possibly have a traditional St Patrick’s Day dinner party without a hearty Irish Strew to warm us up. We’ve found a great recipe from Richard Corrigan that is packed with flavour. Delicious!
- 3 middle necks of lamb
- Floury potatoes
- Waxy potatoes
- Fresh thyme leaves
- Chopped fresh chives and parsley
For the Stock:
- Bones from the lamb
- Celery stick
- Bay leaf
Discover Richard’s recipe over at BBC Good Food
Dessert – Guinness Black and White Chocolate Mousse
You didn’t think we would forget Guinness on our menu, did you? This Guinness Black and White Chocolate Mousse recipe from The Irish Pub Cookbook, by Margaret Johnson, looks so good we had to share it too. Be warned though…you won’t be able to stop at one!
Dark Chocolate Mousse:
- Semi-sweet chocolate – chopped or grated
- Unsalted butter
- Guinness Stout
- Large eggs
- Whipping cream
White Chocolate Mousse:
- White chocolate – chopped or grated
- Whipping cream
Brett Moore over at The Spruce Eats has shared this yummy dessert over on his blog. Click the link to read the full recipe.