St.
Patrick's Day is almost upon us once again, a signal that Spring is
on its way and the celebration of life soon to begin. It is also a
time when everyone wants to be Irish. In New York City a monstrous
parade wheels its way through the streets, usually led by quite a
large number of New York's finest; uniformed police that is. Parades
in fact are the order of the day in cities across the world, as there
are few corners of this planet that at least one Irishman had not
settled in.
Bars and
pubs will pour thousands of gallons of green beer. Restaurants,
kitchens and those at home will present the traditional Irish fare
with corned beef or cottage roll. Tradition may dutifully lay by its
side cabbage and potatoes, but I on the other hand threw something a
little unusual into the mix. As I had said, everyone wants to be
Irish on St. Patrick's Day, so why shouldn't the egg roll?
My Seamus
Roll has the traditional filling with a less than traditional
delivery, and while my cottage roll is paired with the conventional
cabbage, potatoes and carrots, the cooking method completely changes
its flavour and texture. As bite-size finger food along with a pint
or two, they are unbeatable.
Enjoy the
festivities and I'll raise a glass to you all on this joyous day of
celebrating life together.
Seamus
Rolls
1
cup beef gravy
2
cup red wine
2
lb corned beef
1
cabbage head, small, quartered
1
1/2 lb baby potatoes
1
pack egg roll squares
1
cup water
1/2
cup fresh sage, coarsely chopped
1
sweet onion, sliced
200
g mushroom, sliced
2
cups shredded Irish cheese
Combine
red wine, beef gravy, water and fresh sage. Add baby potatoes to
bottom of pan then place corned bee on top. Boil for approx 40
minutes.
Separately
in a pot, add water and season with salt and pepper.
Add
the cabbage and boil till leaves soften, approximately 30 minutes.
When
corned beef is ready and potatoes soften, heat 2 tablespoons of oil
in a pan, chop 1 onion and add the mushrooms. Saute till onion
becomes translucent.
Add
the corned beef and potatoes and brown lightly on all sides, infusing
with the flavours of the onion and mushrooms.
Slice
the corned beef into 1/2 inch wide strips. Slice potato into thin
strips.
Drain
cabbage and cut into strips.
In
the centre of an egg roll sheet, place a couple of cabbage strips,
then repeat with same number of corned beef and a piece of potato.
Add 1 teaspoon Irish cheese.
Roll
the egg roll sheet using a little water around the edges to seal.
Preheat
oil in a pot. To test the heat of the oil just allow one drop of
water to fall on top and if it sizzles hard the oil is hot enough.
Place
the egg rolls seam-side down and turn once till evenly golden brown.
Serve
with any kind of dip and a cold, crisp beer.
Not
So Traditional Cottage Roll
1
cottage roll 3lb
1
1/2 lb Potato Medley, washed not peeled
2
lb heirloom carrot, peeled and chopped
1
large sweet onion, sliced
220
g sliced mushrooms
1
small cabbage head, quartered
2
cups red wine
1/2
can stout beer
1
cup pork gravy
1
cup fresh basil, coarsely chopped
In
a large pot combine red wine, stout beer, pork gravy, 1 cup water and
chopped basil.
Place
potatoes and carrots on bottom of pot, then the cabbage roll on top.
Cover
and boil for 40-45 minutes, moving potatoes and carrots occasionally
to avoid sticking.
Heat
2 tablespoons oil in pan, add sliced onion and mushrooms.
Saute
till onion is translucent.
When
the cottage roll is cooked and potatoes soft enough transfer to pan
with onions, add 2-3 tablespoons of juice from pot and brown the
cottage roll.
Serve
up with a crisp, cold beer and raise a toast to St. Patrick.
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