A pair of lucky recipes for St. Patrick's Day

Gretchen McKay, Pittsburgh Post-Gazette on

Published in Entertaining

Prepare colcannon: Cook potatoes in boiling salted water for 10 minutes. Drain off three-quarters of the water and continue to cook over low heat until tender. Drain remaining water. When potatoes are cool enough to handle, peel and mash with half of the butter.

Heat pan until hot and add remaining butter, 2 tablespoons of water and sliced cabbage. Cook over medium heat for 5 to 7 minutes, stirring frequently, until just cooked through.

Add cabbage mixture to potatoes, then add most of the hot milk and parsley, keeping some of the milk back. Season to taste with salt and freshly ground black pepper. Beat until creamy and smooth, adding more milk, if necessary, to achieve preferred consistency.

For apple sauce: Place apple in a small pan with water. Cover with lid and cook over gentle heat, stirring occasionally, until apple has broken down to pulp. Add sugar to taste.

To serve, place a spoonful of colcannon onto each plate with a dab of butter on top. Add three sausages to each plate and a spoonful of warm apple sauce alongside.

Makes 4 servings.

— Rachel Allen via BBC Food


PG tested

If you can’t find coffee extract, mix 2 tablespoons of instant coffee with 2 teaspoons of water as a substitute. I thinned the icing with a little cold coffee, adding even more coffee flavor.

For cake

2 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons cocoa powder

Pinch of sea salt

2 1/4 sticks (9 ounces) butter, plus extra for greasing pan

1 cup plus 1 tablespoon packed light brown sugar


5 eggs, beaten

2 tablespoons coffee extract

For icing

1 1/2 sticks (6 ounces) butter, softened

2 tablespoons coffee extract

2 1/4 cups powdered sugar

Handful of walnuts, toasted and halved, for garnish

Roasted coffee beans, for garnish

Preheat oven to 350 degrees. Grease 2 12-inch cake pans.

Sift flour, baking powder, cocoa powder and salt together in a large bowl. In separate bowl, cream butter with sugar, then gradually add eggs and coffee extract.

Fold wet mixture into flour mixture. Divide batter evenly between two prepared cake pans and bake in preheated oven for 25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven. When cool enough to handle, turn out and cool further on a wire rack.

Make icing: Cream butter with coffee extract in a bowl and gradually fold in sugar.

When cakes are cold, sandwich together with some icing. Spread the rest of the icing over top and sides, if desired. Garnish with walnuts and coffee beans.

Makes 1 cake.

— “The Irish Cookbook” by JP McMahon (Phaidon; February 2020)