As St. Patrick’s Day draws near, I’m trying to decide what to cook for the holiday. I’m sure I will end up preparing corned beef and cabbage (how droll), but often I look for other ideas in The Irish Isle, a nicely done cook book from Menus & Music.  The following recipe originated from Rosleague Manor:

 

Sautéed Killary Prawns in Garlic-Basil Cream

2 TBS clarified butter

2¼ LBS Killary or other large prawns, peeled & deveined

3 garlic cloves, crushed

12 fresh basil leaves

1½ C heavy (whipping) cream

 

In a large sauté pan or skillet over medium heat, warm enough clarified butter to coat the bottom of the pan. Sauté the prawns until pink and opaque - about three to four minutes. Stir in the remaining ingredients and cook to reduce the liquid until it lightly coats the back of a spoon. Serve at once (makes enough for six).

 

Here’s another Irish dish, this time from my article about Ireland:

 

Dublin Coddle

1 LB. sliced bacon (or "rashers")

2 LBS. pork sausage links (bacon fat)

2 large onions, peeled and sliced

2 cloves garlic, minced

4 large potatoes, peeled and thinly sliced

2 carrots, thinly sliced

1 large bunch of fresh herbs (to your taste)

Black pepper to taste

¼ C to ½ C apple cider

Parsley

 

Fry the bacon until crisp. Place the pieces in a cooking pot. Brown the sausage in a frying pan, in the bacon fat. Remove the sausage and put into the cooking pot. Soften the sliced onions and garlic in the same bacon fat, and then add to the cooking pot with the sliced potatoes and carrots. Put the bunch of herbs in the middle of this mixture, and sprinkle with pepper. (For the herbs, you might try any variation of your preferences). Pour the cider over this and stir. Cover and simmer for about 1½ to 2 hours (do not boil). Garnish with parsley.

 

There will be more to come before St. Patrick’s Day arrives…