Try these recipes

Posted: March 13, 2013

Star staff report

These recipes were provided by local restaurants to bring the luck of the Irish to your kitchen for St. Patrick’s Day.:

Irish Nachos

2 medium russet potatoes,

thinly sliced

Canola oil

4-6 ounces shredded

Cheddar Jack blend cheese

1 small tomato, diced

2-3 ounces green onion,


2 ounces sour cream

In a large pan, heat oil to 350 degrees. Fry potato slices three to five minutes.

Place potatoes on a large plate and sprinkle with cheese. Broil in the oven for 45 seconds to two minutes or until cheese is melted. Top with tomato and green onions. Serve with a side dish of sour cream.

— Cork Street Tavern,  Winchester

The Good Shepherd’s Pie

2 pounds ground beef,

80 percent lean

1 cup onions, diced

11/4 quarts water

11/2 teaspoons granulated


1 tablespoon Kitchen


4 ounces instant beef gravy

12 ounces frozen peas

and carrots

12 ounces frozen corn

6-8 large potatoes, boiled

and mashed

In a large pot, sautee onions in margarine. When cooked, add ground beef, breaking it into fine pieces and cooking until meat is done.

In a bowl, whisk beef base into water and add Kitchen Bouquet and garlic. Add the mixture and beef gravy to the onions and ground beef. Bring to a low boil, then simmer and stir until thick. Take off the heat. Add frozen vegetables and stir.

Preheat oven to 350 degrees. Spoon mixture into individual bowls or place in a large casserole dish and top with mashed potatoes. Spray mashed potatoes with cooking spray. Bake dishes for 15 minutes or until potatoes are browned and dish is bubbling. Serves six to eight people.

— Irish Isle Restaurant  and Pub, Middletown

Irish Soda Bread

4 cups all-purpose flour,

plus extra for dusting surface

4 tablespoons sugar

1 teaspoon baking soda

11/2 teaspoons kosher salt

4 tablespoons (1/2 stick)

cold unsalted butter, cut

into 1/2-inch pieces

13/4 cups cold buttermilk,


1 extra-large egg, lightly


1 teaspoon grated orange


Preheat oven to 375 degrees. Line a sheet pan with parchment paper.

Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is blended into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

— Cork Street Tavern,   Winchester