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Celebrate St Patricks Day

Celebrate St Patricks’s Day in style

March 17th is St Patrick’s Day in Ireland, a day to celebrate Ireland with St Patrick's Day recipes.



Even if you are not Irish
Even if you are not Irish - or connected to Ireland - its still an good excuse to experience and celebrate typically Irish dishes - as much as we try typically Indian, Chinese or Middle Eastern dishes
 
For the perfect happy St Patrick's Day there is no better place to come for Premium Quality ingredients to create those special traditional dishes that must be just right on this celebratory day.


Most celebrated Saints Day in the world
St Patrick's Day falls on March 17th and is probably one of the most celebrated Saints Days in the world.

 St Patrick’s birth name was actually Maewyn Succat - and it wasn't until he joined the Church that it was changed to Patricius or Patrick.
 
• The very first parade didn’t take place in Ireland
It actually happened in Boston in 1737 and was organised by 27 Irish emigrants living in the city who wanted to do something to commemorate their heritage.
 

• All that green stuff isn’t quite accurate
The actual colour associated with St Patrick is blue; green only became a thing in the 19th century when it was revived because of its traditional association with Irish myths and legends.
 

• 13 million pints of Guinness
Traditionally this is the day when Lenten restrictions are lifted on eating and drinking alcohol - hence all that world-renowned feasting.
 
However Guinness now estimate that over 13 million pints of Guinness will be consumed on the celebratory day


Starting the morning 
Start the morning with a hearty breakfast of Bacon, Eggs, Sausages, Black Pudding or traditional Boxty - made from mashed potatoes.

The most popular main meals 
The most popular main meals cover such grand favourites as Colcannon using Potatoes, Curly Kale and Scallions, Roasted Leg of Lamb, Lamb Stew with Potatoes, Gammon and Cabbage, Glazed Pork Loin, Irish Lamb Stew with Black Pudding, Cottage Pie and Dublin Coddle - to name but a few.
 
Richard Corrigan has a particularly thrifty Irish Stew recipe using Middle Neck of Lamb - whilst Kevin Dundon’s easy to carve Guinness and Honey glazed Loin of Pork is an absolutely delicious traditional treat
 
These and other recipes to consider for the celebratory day include:




•   Slow Cooked Irish Stew - by Sarah Cook
Middle Neck or Scrag End of Lamb are flavoursome Thrifty Cuts and perfect for Braising. This traditional casserole contains filling Pearl Barley
Preparation time 20mins : Cooking time 8hrs. 
Click here for Lamb Middle Neck, Smoked Streaky Bacon
(Click title for recipe)



Herby Lamb Cobbler - by Barney Desmazery
This warming Cobbler is almost impossible to resist on a Winters Day - but it is so delicious you will be cooking it all year!
Preparation time 40mins : Cooking time 2hr 30mins.

Click here for Lamb Neck Fillets, Smoked Streaky Bacon
(Click title for recipe)




Beef and Vegetable Casserole - by Sarah Cook
A traditional braised Beef Stew with thick, rich gravy - an ideal recipe for a Thrifty Cut as slow-cooking guarantees a tender dish
Preparation time 15mins : Cooking time : 3-4 hr.
Click here for Rolled Brisket
(Click title for recipe)



• Guinness and Honey Glazed Pork Loin - by Kevin Dundon
Guinness glazed Pork Loin is so distinctively tasty - and easy to carve
Cooking time : 2 hrs. 
Click here for Boneless Boneless Loin of Pork
(Click title for recipe)



• Irish Stew - by Richard Corrigan
Celebrate St Patrick’s Day with Richard Corrigans Irish Stew - its big on flavour - even bigger if you make it ahead and quite literally - let it stew!
Preparation time 20mins : Cooking time : 40 mins - plus 2hrs 30mins to make the Stock.
Click here for Lamb Middle Neck
(Click title for recipe)



•  Stout-braised Steak with stacked Chips - by Sarah Cook
Thrifty Shin of Beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with Beer, Horseradish and Shallots
            Preparation time 20mins : Cooking time : 3hrs 15mins
Click here for
Shin of Beef
(Click title for recipe)



•  Beef and Ale Stew with Dumplings 
- by  Tom Kerridge
This most traditional of slow-cooked British classics is a corker of a one-pot winter warmer
Preparation time less than 30mins : Cooking time over 2hrs.
Click here for Braising Beef, Fresh Chicken Stock
(Click title for recipe)


 As a taster here is just a small selection of those Premium Quality Free Range Cuts that are synonymous with St Patrick's Day.
 
Everything can be delivered fresh direct to your door -or for collection from our Shop or Finsbury Park Unit.



Beef



Free Range Bavette Steak
 Better known in this country as Skirt and probably one of the UK’s most underrated cuts. Taken from the tail of the grass-fed, slow-matured additive-free and carefully aged Sirloin-Bavette - as it is popularly known in France - is very versatile and economical, and deserves greater recognition in this country. Seared at a very high temperature Bavette must be cut across the grain, which has the effect of shortening the fibres that gives Bavette its distinctive mouth watering taste and texture to rival any other Steak. Best grilled, Bavette can also be sliced or stripped for use in Stir-fries, Mexican Tacos or Pasties
 


Free Range Topside of Beef
Very economical roasting joint providing a rich tasting feast for all the family. Cut from the grass-fed, slow- matured additive-free and carefully aged thigh, it is a little tenderer than Silverside.
 
Slowly roasted or braised this cut produces a classic Roast Beef flavour. Cooked in this way Topside can be served pink - and is exceptional served cold.
 


Free Range Salt Beef 
Also known as Corned Beef - but this has nothing to do with tinned Corned Beef.
 
This is mouth-wateringly tender Free Range Brisket - properly aged - wet-cured in Brine, and blended with spices on our own premises to make authentic Salted Brisket which is called Corned Beef In Ireland.
 
Traditionally served on Easter Sunday and St Patrick's Day for the aristocracy in Ireland it is usually boiled, carved into succulent slices and served with freshly made cabbage and carrots.
 
A wonderful nostalgic reminder of Irish heritage - perfect to celebrate St Patrick’s Day.
 


Free Range Ox Cheeks
A really old fashioned cut that imparts a luxuriously rich taste which marries beautifully with its luscious meltingly tender texture - all at a remarkably low cost.
 
Cut from the cheek muscle of our Free Range, grass-fed, slow matured, additive-free and naturally-raised cattle, Ox Cheek is a dense finely grained lean meat that is best long and slow braised-but in return rewards with almost unrivalled flavour and silky texture of much more expensive cuts.
 
Tasting somewhere close to Oxtail - Ox Cheeks make a brilliant base for Stews and Casseroles with their richly flavoured and creamy texture - be they rustic or drenched in wine.
 
Hard to find in Supermarkets - if at all - this is a ridiculously Thrifty Cut that excels in producing fabulously tasting hearty meals that sit just as happily on the family table as in the finest of Restaurants.
 
Rumour has it that Ox Cheeks also produce the best Chilli con Carne.
 
 

Lamb
 


 Free Range Carvery Leg of Lamb
The ultimate Sunday roast especially for st Patrick’s Day!
 
The Carvery Leg of Lamb is a family favourite. Trimmed, tied and ready to roast on the bone for maximum flavour .
 



Free Range  Lamb Shanks
A Gastro pub favourite, and a smaller alternative to a Leg of Lamb roast.
 
Free range Lamb Shanks only from premium farms. Slowly braised they are an absolute treat. The simple cooking does not compromise the excellent taste and tender texture as the meat falls meltingly off the bone.
 


Free Range  Lamb Middle Neck
The Middle Neck of Lamb is left on the bone which imparts some wonderful extra flavours and juices which add to the flavour of the meat itself making it an ideal cut for deliciously silky flavourful slow cooked stews. 
 
 

Pork
 


Free Range Boneless Loin of Pork
The quintessential easy to carve Sunday roast.
 
Rolled, tied, and deeply scored on the rind, Pork Loin can easily have a pocket cut for stuffing. This cut yields a particularly delicious, sweet, tender and succulent taste - and of course provides lots of perfect crispy golden Crackling.
 

Handmade Sausages
 


Directors Sausages
Our best seller - it has a perfect balance of White pepper, Nutmeg with a back note of Mace. The Mace gives this Hand Made Sausage a really traditional trip down Memory Lane of what a premium Sausage should and used to taste like.
 
Excellent for Sausage, Gravy and Mash, Toad in the Hole, Bacon and Eggs, Hot Dogs, Sausage sandwiches or simply to put on the Barbecue.
 


Directors Chipolatas
Prime ground Free Range Pork cuts blended with White pepper and Nutmeg with a back note of Mace. Sweet, succulent - packed with taste.
 


Ramsays Black Pudding Sliced
A smaller version of the Ramsays Black Pudding Stick - ready for you to slice to the thickness you prefer.
 
Made to a time-honoured secret family recipe, Ramsays Black Pudding is surely the epitome of this unique gastronomic delight.
 
Milled to a very fine texture Ramsays Black Pudding yields an exceptionally smooth, velvety textured, moist and very moreish taste that has made it into the perfect complement to both traditional breakfasts or used in the most cheffy of recipes.
 
For your convenience we have sliced the black pudding and put it in 4 packs of 4 slices (280g). Just pull a pack out of the freezer in the evening and it is ready to cook for next day's breakfast.
 
A Smithfield Gold Award Winner 2010 this is a treat not to be missed
 



Pigs in Blankets with Pancetta 
Free range Pork herby Cocktail Sausages hand-wrapped in delicious wafer thin Pancetta.
 
As they cook the Pancetta naturally starts to cling to the Sausage yielding a rare mixture of textures and tastes that just has to be experienced.
 
 

Bacon and Gammon
 


Unsmoked Gammon on Bone
Free range, dry-cured and left on the bone for a fuller flavour.
 
Perfect for making your own cooked Hams for a special dinner party, or just for a boiled Bacon with mushy peas for all the family.
 



Unsmoked Back Bacon
Free range, Dry-cured, Sweet and mild Perfect Bacon
 


Smoked Streaky Bacon
Free range, dry-cured. Streaky Bacon has flavoursome rivers of fat running through, giving our Bacon it's moreish sweetness.
 
Smoked on Oak and Beech wood chips. The smoking imparts a delicious lift.

So whether you choose one of the recipes above - or are just inspired to further explore further St Patrick’s Day recipes - we hope we have given you plenty of Irish food for thought 


Happy St Patrick's Day!
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