A Taste of Ireland

by Phyllis Steinberg

Potatoes are popular throughout the world, but historically the humble potato was the making and the breaking of the Irish economy in earlier times. Today, the potato lives on some of Ireland’s most famous dishes. I enjoyed many distinctively different and tasty dishes prepared with this healthy vegetable on my recent visit to Dublin.

This St. Patrick’s Day is a perfect opportunity to make some delicious dinners using this versatile vegetable.

Here are some quick potato facts. One medium, 5.3 ounces, potato contains 110 calories, 45 percent of the daily value of vitamin C, essential B vitamins and 2 grams of fiber. Potatoes contain no fat, cholesterol or sodium, and skin-on potatoes are a good source of potassium. They are also one hundred percent fat free.

Enjoy these recipes created by Bruce Weinstein and Mark Scarbrough, authors of “The Ultimate Potato Book.” Recipes were supplied by the United States Potato Board and The Best of Irish Cooking Cookbook.

Irish Potato Bread

Boxty is practically a national dish in Ireland. It can be served as a potato pancake, a dumpling or, as here, in a crunchy soda bread.

            2          3/4-pound russet potatoes
            1          large egg plus 1 large egg white
            1/3       cup canola oil, plus additional for greasing the baking sheet
            3/4       cup fat-free milk
            2          tablespoons minced chives (or the green part of a scallion)
            1/2       teaspoon caraway seeds
            3 1/4    cups all-purpose flour, plus additional for dusting and kneading
            1 1/2    tablespoons baking powder
            1          teaspoon salt

Bring 1 inch water to a boil over high heat in vegetable steamer or large saucepan fitted with portable vegetable steamer. Peel 1 potato and cut into eighths; steam pieces until tender when pierced with fork, about 15 minutes. Rice or mash pieces in large bowl; set aside to cool 15 minutes.

Position rack in center of oven; preheat oven to 375°F. Lightly oil large baking sheet with canola oil dabbed on paper towel.

Peel other potato and grate it through large holes of box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.

Stir in egg, egg white, oil, milk, chives and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder and salt; stir with wooden spoon until mixture forms soft but sticky dough.

Lightly flour clean work surface as well as your cleaned and dried hands. Turn dough out onto floured surface and knead 1 minute, adding flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour and dough turns tough; it should remain a little tacky but workable. Shape into 8-inch circle, flatten slightly keeping loaf mounded at its center and place on prepared baking sheet. Use sharp knife to slash X in top of dough, cutting into dough about 1/2 inch.

Bake until golden brown and firm to the touch , about 55 minutes. Cool 1 hour on wire rack before slicing and serving.

Makes 1 large loaf (16 slices).

Nutrition information per slice: 183 calories, 5 g fat, 14 mg cholesterol, 298 mg sodium, 30 g carbohydrates, 1 g fiber, 5 g protein, 222 mg potassium, 6 mg vitamin C

1. Photo of potato bread

Lamb and Bean Hot Pot

Serves 4 to 6

1 tablespoon vegetable oil
1 onion, chopped
2 cloves of garlic, chopped
1 and 1 /2 pounds lamb or mutton, cubed
1 teaspoon paprika
8 ounces carrots, peeled and chopped
8 ounces swede, peeled and chopped
2 ounces pearl barley
1 and 1 /4 cups beer or stock
12 ounces tomatoes, peeled and chopped
12 ounces soaked and cooked haricot beans (use canned if you prefer)
Salt and pepper
1 pound potatoes, peeled and sliced
2 tablespoons butter, melted
1 tablespoon chopped parsley

Method:

Heat the oil in a large pan and cook the lamb briskly until it has browned all over. Add the onion and garlic and cook until softened.

Stir in the paprika, carrots, swede and barley. Pour over the beer, add the tomatoes and bring to the boil. Cover and simmer for about 40 minutes.

Cook the sliced potatoes in boiling water for 5 minutes, then drain.

Preheat the oven to 325 degrees. Add the beans to the lamb and season to taste. Arrange the sliced potatoes over the top and brush with butter. Cook for one hour or until the potatoes are crisp and golden.

Serve sprinkled with parsley, or cool, cover closely and refrigerate, then reheat the next day.