We had a lovely dinner with fabulous friends on Saturday night to celebrate St Patrick's Day. There was a whole lot of Irish heritage at the dinner, and it was great fun. The girls had a wonderful time playing with their friends, and ate earlier than us so didn't get to eat the Irish fare on offer on the night. Today we took the opportunity to recreate the St Pat's dinner for them. A word of warning- you need a bit of time for this one- although a slow cooker would work well in helping manage it all.
The picture above consists of Beef and Guinness Stew (cooked for 6 hours at 150 degrees celsius), Colcannon (we used buttermilk intead of regular milk), Cauliflower Cheese and multigrain bread the Rugby Boofhead made (the only thing we used the Thermomix for today). The St Pat's dinner was perfect for the changing season. We also made double so that we could freeze half the stew, and make up lunches for tomorrow.
The girls both loved the St Pat's dinner, although it took a fair bit of convincing A2 that the cabbage in the mashed potatoes was OK- telling her stories of her Uncle eating nothing but cabbage for months whilst studying in Denmark seemed to help.