Irish Pub Grub

Happy St. Patrick's Day! My mum gave me this Irish Pub Cookbook and so of course I had to make an Irish meal on St. Patrick's Day. I figured everyone else is making corned beef and cabbage so I will make a different meal. On my Irish Pub Grub Menu is Fish Cakes and Beef in Stout with Herb Dumplings. Enjoy and Have a Great Cooking Day! P.S. You don't just have to cook Irish food on St. Patrick's Day!



First up is Fish Cakes:
Ingredient List:
1 pound of  potatoes, peeled and cut into evenly sized chunks
1 pound of mixed fish fillets such as salmon and cod, remove any skin (I used both and try to get fresh)
2 tablespoons chopped fresh tarragon or dried
1 lemon for squeezing on fish cake
2 tablespoons of  heavy cream
1 tablespoon of all purpose flour
1 egg, beaten
2 cups of  fresh breadcrumbs or substitute
4 tablespoons of vegetable oil
salt and pepper for seasoning

Directions:
1. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes. Drain and mash the potatoes smooth.
2. Place the fish in a skillet and just cover with water. On medium heat and bring to a boil, then reduce heat to simmer, cover, and simmer for 5 minutes or when done.
3. Remove from the heat and place fish onto a plate. When cool enough flake the fish into chunks. Make sure to remove any bones, if any.
4. Mix the potatoes with the fish, tarragon, and cream. Season to taste with salt and pepper. Shape into patties. You can make 4-6 large or 8 smaller.
5. Dust the patties with flour and use a brush to coat with beaten egg on one side, then flip over and brush with beaten egg. Coat thoroughly in the breadcrumbs. Place on a baking sheet or platter. Chill the patties in the fridge for at least 30 minutes.
6. Heat the oil in a skillet on medium heat. Fry the patties for 5 minutes on each side. Use a spatula to flip gently over.
7. Serve with lemon and enjoy!

Up Second is Beef in Stout with Herb Dumplings
Ingredient List:
For Stew
2 tablespoons corn oil
2 large onions, thinly and evenly sliced
8 carrots, sliced evenly
4 tablespoons all purpose flour
2 pounds of precut stew beef
1 3/4 cup your choice Stout (I used one bottle of Samuel Adams Cream Stout, I know it's not Irish but it was the only single bottle I could find to buy)
2 teaspoons of  brown sugar
2 fresh bay leaves or dried
1 tablespoon chopped fresh thyme or dried
salt and pepper for seasoning

For Dumplings- Add in Beef in Stout during last 15 minutes of cook time (for this I used a simpler recipe not in my Irish Pub Cookbook)
1 1/2 cups all purpose flour
1 teaspoon flour
1 teaspoon baking soda
2 teaspoons baking powder
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme
1 teaspoon fresh oregano
3 tablespoons butter
3/4 cup milk

Directions for Beef in Stout
1. Pre-heat your oven to 325 degrees. On top of your stove heat the oil in a skillet or a stove top casserole dish. Add chopped onions and carrots to the oil. Cook over low heat and stir occasionally for 5 minutes or until the onions are soft. Remove from heat and put the onions and carrots in a bowl until needed again.
2. In a Ziploc bag add the flour. Add as much or as little salt and pepper as you like. Place the beef in the bag, close, and shake until all the beef is covered.. If you have to coat the beef  in small batches.
3. Put the beef in the skillet or casserole dish and in batches brown the beef. Add a little liquid, it helps when stirring the beef. Make sure to stir frequently. You are only browning not cooking.
4. Place browned beef, onions, and carrots in a casserole dish. Pour your choice of stout into casserole dish. Next add the brown sugar, bay leaves, and thyme. Cover casserole dish and cook for 1 hour and 45 minutes.
5. Add dumpling mixture during last 15 minutes of cooking time.

Directions for Dumplings:
1. In a bowl, mix the flour, salt, baking soda, baking powder, parsley, thyme, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
2. Drop by rounded tablespoons into your Beef in Stout, recover casserole dish, and allow to cook 15 minutes.

Recipes from Irish Pub Cooking Cookbook pages 30 and 40.
Herb Dumpling Recipe from All Recipes,