Updated: 03/15/2018 9:54 AM | Print Story |  Email

Irish Inspired Dinner Ideas

Patty Morrissey won a cooking contest here on Twin Cities Live a few years ago. She stopped by to share Irish inspired dinners for you and your family over the St. Patrick’s day weekend.

Corned Beef and Cabbage Soup

1 tablespoon oil
2 medium-sized yellow onions, chopped
2 carrots, chopped
4 medium-sized red-skinned potatoes, washed and chopped, skins on
1 stalk celery with leaves on, chopped
1 parsnip, peeled and chopped
2 large garlic cloves, chopped
½ pound corned beef, chopped in bite-sized chunks
½ small head of green cabbage, coarsely shredded (about 5 cups)
1 can diced tomatoes with liquid (or coarse chop 2 large fresh)
24 ounces beef broth
20 ounces water
1 tablespoon Better Than Bouillon Beef Base (do not use granular beef broth seasoning)
1 and ½ tsp salt
1 tsp pepper
1 tsp caraway seed
1 sprinkle red pepper flakes
2 bay leaves
Sour Cream (or Swiss Cheese, as you prefer)
Fresh dill, snipped

Method:
And oil to a soup kettle and heat it to medium high. Add and brown the onions, carrots, potatoes, celery, parsnip, and garlic. Add the corned beef, cabbage, tomatoes, beef broth, water, beef base, salt, pepper, caraway seed, red pepper flakes, and bay leaves. Heat to boiling, then reduce temperature and simmer for 20-30 minutes.  Remove bay leaves.  Ladle soup into bowls and add a large dollop of sour cream. Snip fresh dill leaves over everything. Serve with crusty bread.


Rueben Balls with a Twist

1 teaspoon oil
8 ounces thinly sliced corned beef, chopped fine
¼ cup chopped onion
14 ounces sauerkraut, well drained (may need to press out extra liquid)
2 tablespoons bread crumbs
3 ounces cream cheese, softened
2 tablespoons parsley
1 teaspoon mustard powder
1/2 teaspoon garlic powder
¼ teaspoon pepper

Coatings

¼ c flour
2 well-beaten eggs
¼ cup milk
1 cup bread crumbs
Vegetable oil for pan deep-frying

Method
Heat the 1 tsp oil in a pan and sauté the onion until tender. Add the corned beef, sauerkraut, 2 tablespoons of breadcrumbs, cream cheese, parsley, mustard, garlic, and pepper. Mix well and transfer to a bowl, chill for about 20 minutes. Meanwhile, mix the milk and eggs together. Shape sauerkraut mix into small balls, coat with flour, dip balls into the egg/milk mix, and then roll balls in the breadcrumbs. Heat enough oil in fry pan or kettle (to about 360°) that you can imagine it coming to at least half way up the balls; add balls and fry until golden brown, turning to evenly brown. (You may have to fry in batches to keep oil hot.)  Remove with a slotted spoon. Bake at 375° for 15-20 minutes.  You can store fried balls for later and then just heat them in the oven prior to use if you wish.
Tip – if you don’t have a thermometer for cooking, put the end of a wooden spoon into the oil and it will bubble at the bottom when at right temperature.  Or drop a piece of rice into it and the rice will “pop”.  Never allow water to make contact with hot oil.


For more information on the FINNEGANS St. Patrick's Day Party, click here.