It’s St Patrick’s Day – so cook up a feast! Irish stew inspired meatballs with colcannon & champ

Simply #MeatballDeli-cious!

It’s St Patrick’s Day so why not celebrate with Irish stew inspired meatballs, colcannon & champ?!

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To make the meatballs – mix together minced lamb + finely sliced spring onions + chopped parsley + S&P

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Roll the meatballs in flour and fry until golden

Drain off any excess fat

Cover the meatballs with lamb stock and braise until tender

Add a sprig of thyme if you like

Add baby carrots 15 minutes before the end of cooking time

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Prepare a batch of creamy mashed potatoes

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Add cooked kale for the colcannon

Not forgetting the traditional ‘well’ of melting butter!

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Add sliced spring onions for the champ

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Once the sauce has reduced to a gravy consistency serve generous portions alongside the champ & colcannon, & sprinkle with fresh chopped parsley

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A slice of buttered soda bread to accompany is a must, and a Guinness, if you’re in the mood!

May the luck of the Irish enfold you”!

For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!

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Soda bread

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Mix together 250g plain white flour + 250g wholemeal flour + 1teaspoon salt + 2 teaspoons bicarbonate of soda

Make a well in the centre and add 400ml buttermilk or live yoghurt

Mix into the flour to form a soft dough

Tip out on to a lightly floured work surface

Lightly knead for about a minute & form into a ball

Put the dough on a lightly floured baking sheet & dust the top with flour

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Cut a deep cross in the dough with a serrated knife, about two-thirds of the way through the loaf

Bake @ 200C for 40-45 minutes until the loaf sounds hollow when the base is tapped

Eat warm with plenty of Irish butter and lots of strong tea!