Chef Daniel O’Hanlon shares some great Irish Pub recipes including a traditional Shepherd’s Pie and Corned Beef Egg Rolls. While Daragh Quinlan, General Manager Claddagh Irish Pub Northside Indianapolis and Erin O’Rouke, marketing manager, Indy Irish Fest discuss what to expect and enjoy at this year’s Irish Fest.
Corned Beef Egg Rolls
8 oz diced cooked Corned Beef 1/8” x 2”
8oz Washington Potatoes peeled and grated
4 oz chiffonade Cabbage
8oz Mozzarella Provolone Cheese Mix
2-Tsp Black Pepper ground
1 tsp kosher salt
12 Egg roll Wrappers
cut the corned beef into small dice
very finely chop the cabbage [chiffonade], and sauté with the potatoes in butter for 8 min to soften without colour , allow to Cool completely.
Place the corned beef, cabbage, cheese, potatoes and black pepper into a bowl and toss to mix.
Prepare to roll the egg rolls by gathering a bowl of cold water
a mixing bowl with flour & cornstarch mixed and a package of thawed wonton wrappers [12 count for this recipe ]
place 2oz of the mix in a wrapper
Fold in the two sides until the corners meet, fold over the top and roll into an egg roll, dip the last corner in cold water and toss in the flour/cornstarch.
Deep fry in clean oil at 35degrees for four minutes
Serve garnished with a cordon of thousand island dressing [1/2 tartare sauce liased with ½ ketchup]
Enjoy with a glass of Strawberry Honey Mead from Oliver Winery Bloomington for a very Celtic Experience or if you prefer a more traditional white the Hubers orchard Vignoles 2012 from Starlight Indiana is truly a Winner which will elevate your palate and delight your guests
Shepherds Cottage Pie ……..4 portions
1lb Bulk 80/20 Ground Beef
1lb Ground Lamb
6oz Spanish Onions, ½ Inch Dice
6oz Carrots, ½ inch Dice
5-clove Garlic, chopped
3-Tsp Kosher Salt
4-oz Green Peas
1qt demi glace [1 qt brown chicken stock 2oz tomatoe puree 1 glass good red wine bring to boil and simmer for 10 mins , thicken with 4 oz cornstarch to be gluten free ]
Preheat pan and add oil.
Add ground beef & lamb, brown off while breaking up into small pieces
Add garlic, salt, onion & carrots cook closed for 5 minutes.
Drain off the grease, and discard.
Bring the sauce to a boil while whisking, then lower the flame and allow to simmer for 5 minutes. Add the sauce to the meat and vegetables
Simmer for 10 minutes. Then add the peas
Place in service bowls and top with mashed potatoes , brown in the oven serve with your favourite vegetables and potatoes, or salad or bread as you desire and a nice glass of Chateau saint Thomas Sauvignon Blanc which is local to Plainfield Indianapolis , They also have a very pleasant Riesling which is perfect with fish and sweet desserts, as we come into Fall.