The Crazy Kitchen: St Patrick's Day 3 Course Menu

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Tuesday, 3 March 2015

St Patrick's Day 3 Course Menu

St Patrick's Day is two weeks today, so you still have time to dust off your leprechaun costume and shamrock sunglasses and put the Guinness and Baileys to chill.

I'm working with Ocado and Bord Bia, the Irish food board, and have devised a menu for a St Patrick's Day feast for 4 people that is easy to prepare and uses ingredients from Ocado's Irish food shop.

For a first course I have chosen some thick Irish pork and herb sausages, which were baked in a sticky sauce made from Irish marmalade and Ballymaloe jalapeno pepper sauce and served with an Irish soda bread, made from a pack in just 30 minutes.

 photo sticky sausages_zpsmlgmm0xl.jpg  photo soda bread _zpsx2o5erhq.jpg

For main course I've made a traditional Irish stew, enriched with Guinness, and served with colcannon. There's no need to spend time peeling, boiling and steaming though as Ocado sell a deliciously creamy ready made colcannon in their chilled aisles.

For dessert I made individual chocolate Baileys cheesecakes using Baileys Chocolate Luxe, which at present has an offer of a free glass. Each were topped with a few green M&M's in keeping with the St Patrick's Day theme.

Sticky Sausages

Sticky Sausages

60g Irish fine cut marmalade
50g Ballymaloe Jalapeno pepper sauce
400g Irish Pork & Herb sausages
  • Mix together the marmalade and pepper sauce
  • Cut each sausage into 4 pieces and add to an ovenproof dish
  • Pour the sauce over the sausages and toss to coat them
  • Cover with foil and bake in a 200C oven for around 30 minutes, removing the foil for the final 10 minutes, and stirring every 8-10 minutes
  • Serve with cocktail sticks and Irish Soda bread
    Sticky Sausages Sticky Sausages
Guinness Stew

2 tbsp olive oil
2 onions, chopped
4 sticks of celery, finely sliced
1kg lean diced beef
2tbsp plain flour
ground black pepper
1 tbsp fresh thyme, chopped
500ml Guinness
2 beef stock cubes
  • Heat the oil in a large ovenproof pan
  • Add the onions and celery and fry for a few minutes until softened
  • Add the beef and fry until browned
  • Stir in the flour to coat the beef, along with a few twists of black pepper and the thyme
  • Add the Guinness and stock cubes and bring to a simmer
  • Place in a preheated 160C oven for 2 hours
  • Serve in a bowl with Colcannon and crusty Irish soda bread
Guinness Stew Guinness Stew Guinness Stew Guinness Stew Guinness Stew

Chocolate Baileys Cheesecakes (makes 4 individual)

154g pack of Oreos
50g butter, melted
300ml double cream + 200ml for topping
150g dark chocolate chips
100g full fat cream cheese
3 tbsp Baileys chocolate Luxe + extra for topping
  • Crush the Oreos in a food processor until they're a fine crumb
  • Mix in the melted butter
  • Press into the bottom of 4 glasses or small dessert dishes and place in the fridge
  • Bring 300ml double cream to the boil
  • Add the chocolate chips to a large bowl and pour on the hot cream and leave for 5 minutes
  • In the meantime whisk together the cream cheese and 3tbsp Baileys until smooth
  • Whisk the chocolate chips into the cream until smooth
  • Whisk 1/3 of the chocolate cream into the cream cheese until smooth
  • Slowly pour in the remainder of the chocolate cream, whisking continuously 
  • Pour the chocolate mix into the glasses, on top of the Oreo base
  • Place in the fridge for a couple of hours to set
  • Whisk together the 200ml double cream and a splash of Baileys Luxe, until soft peaks form
  • Spoon over the set chocolate layer and refrigerate until you serve
    Chocolate Baileys Cheesecakes Chocolate Baileys Cheesecakes

Happy St Patrick's Day!!



I received an Ocado voucher to enable me to purchase my ingredients

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