My St. Pats Dinner

It was simple and basic but so good. I made corned beef. Bought a nice cut, placed it in the slow cooker for 4 hours with seasonings then let it rest for 30 minutes. Sliced it thinly and place slices on a foil covered sheet pan and tossed in the over at 400 degrees F, for 10-15 min to crisp up a bit. I make it the same every year but it was the side dishes that were the highlight this year.

Champion Champ

Champ originated from Northern Ireland and is a dish of leeks and potatoes.

  • 3-4 lbs           peeled quartered potatoes
  • 3-4 cloves    peeled garlic
  • 4 qts               water
  • 2-3 pc            leeks, thinly sliced and rinsed
  • 4 Tbl.             butter
  • 1/2 cup         buttermilk
  • salt and pepper to taste


In large pot place potatoes, garlic cloves and water in a covered pot. Bring to a boil and simmer until tender. Meanwhile in a saute pan melt butter over medium heat.  Place leeks in pan and cook until bright green and limp, set aside. Drain tender potatoes and garlic and return to pot. Add buttermilk  and mash well. Fold in leeks and butter, season to taste.


Caraway Cabbage Salad

I dislike the over cooked limp cabbage served traditionally with Corned Beef. I felt the need for more texture, color and flavor and developed the following. The cabbage is lightly blanched, I used a strainer and dunked the cabbage into the potato water for 30-45 sec. and then rinsed with cold water.

  • 1/2 head        green cabbage, chopped into bite size pieces
  • 1/2                   red pepper, diced
  • 2                       carrots, peeled and grated
  • 2 tsp                caraway seeds
  • 1/4 cup          rice wine vinegar
  • 2  Tbl               apple cider vinegar
  • 1/3 cup         olive oil
  • 1 Tsp               Dijon mustard
  • 1 tsp                grainy mustard
  • salt and pepper to taste


In boiling water blanch the cabbage for 30-45 secs. drain quickly and place into very cold water. It should be bright green and still have some crunch.

Toss together cabbage, red pepper, carrots and caraway. In a small bowl combine mustards, vinegars and drizzle in olive oil. season to taster, can sweeten with some honey or orange juice. Toss dressing with salad and serve.


Our meal was cabbage salad, corned beef, camp and my soda bread recipe

About queenofone

I was in the food biz for over 20 years and still love food more than ever. I knit, create, write, mother, date, live and get angry. All I share here and hopefully with some kick ass pics to boot.
This entry was posted in foodie news, recipes, side dish type things and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s