Nearly forgot - today (17th) is St Patrick's day and here are a few recipes I found that look good! Haven't tried them but they got my mouth watering :)

Irish Sausage and Potato Pie
Serves 6-8

A fair amount of preparation is necessary, but it results in a fantastically flavoured dish. Needs to be served with lightly cooked fresh vegetables to combat the heavy and rich nature of the pie.

8-12 pork sausages
115g/4oz unsalted butter
2 large onions, finely sliced
175g/6oz bacon lardons
225g/8oz cavolo nero cabbage, finely shredded
1.3kg/3lb floury potatoes, peeled and finely sliced
30g/2tbsp soft thyme leaves
600ml/1pt double cream
425ml/3/4pt fresh beef stock
2 bay leaves
salt and pepper

1. Preheat oven to 170C/325F/Gas 3.

2. Heat a non–stick frying pan. Add the sausages and gently fry until they are about three quarters cooked and golden brown. Remove from the pan and slice on the diagonal, lengthways into three.

3. Meanwhile heat a large frying pan. Add the 55g/2oz of the butter and once melted add the onions. Cook the onions gently for 10 minutes or until soft and translucent. Remove from the pan and set aside.

4. Add the bacon lardons to the frying pan and cook for 3–4 minutes until golden and crispy. Add the cavolo nero with 2 tablespoons of water. Cook for 2–3 minutes or until the cabbage is soft, but still holding a little texture. Drain off any fat, remove from the pan and set aside.

5. Rub a large gratin dish (30x21x6cms/12x8x2in) liberally with 25g/1oz butter. Place a layer of sliced potatoes in the bottom of the dish season with salt and pepper and a sprinkling of the thyme. Top with a layer of sliced sausage, then a layer of cooked onion. Top with another layer of sliced potato and season with salt, pepper and thyme. Spoon over the cooked cavolo nero and bacon. Top with another layer of potato slices and season again with salt, pepper and thyme. Top with a layer of sliced sausage, then a layer of cooked onion and finally a layer of sliced potato. Season once again with salt, pepper and thyme.

6. Pour the cream and stock into a pan and add the bay leaves. Place over a gently heat and bring to just below boiling point. Pour over the sausage and potato pie. You want the liquid to just cover the top layer of potatoes. Dot over the remaining butter and cover with foil. Place the dish on a baking sheet. Place in the oven and cook for 13/4 hours.

7. Remove the foil from the dish and increase the oven temperature to 200C/400F/Gas 6 and cook for a further 15 minutes or until the top is golden. Serve immediately with garlic bread.
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Irish Stew

Ingredients
3 large onions, chopped
4-5 large carrots, chopped
700kg/11/2lb potatoes
breast of lamb
2-4 beef stock cubes
gravy granules
green traditional herbs (too taste)
salt and pepper (to taste)
1L/13/4pt of water
15ml/1tbsp of oil

1. Have the butcher de-bone the breast of lamb but ask for the bones.

2. Chop the onions roughly and fry gently in a large pan in the oil until soft.

3. Add the water, bones and stock cubes; cover and leave on a low heat for about 30 minutes.

4. During this, peel and chop potatoes in half and roughly chop carrots.
Dice the breast of lamb into about 2.5cm/1in chunks, cover and leave on the side (as this is last to be put into the stew).

5. After the 30 minutes is up, remove the lid and take out all the bones. Add the potatoes and carrots to the stock, bring to the boil for about 5 minutes, then add the lamb.

6. Season the stew to taste with the green traditional herbs, salt and pepper, then stir and leave to cook on a gentle heat for 30 minutes or so.

7. When the potatoes have softened slowly add the gravy granules, stirring well, thickening the stew to your desired consistency. Leave a couple of minutes longer before serving.
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Irish Coffee
Serves 1

Ingredients
a good glug of Irish Whiskey
1 tsp brown raw cane sugar or coffee sugar
1 heaped tablespoon whipped cream
hot strong coffee to fill the glass

Method
1. Use warmed coffee glasses and add the whiskey.
2. Add the sugar and dissolve in the whiskey.
3. Add the coffee and stir well.
4. Float the whipped cream on top and serve. Don't stir the cream into the coffee but drink the coffee through the cream.
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Irish Soda Bread with Eggs, Bacon and Fried Potatoes
Serves 4

Ingredients
225g/8oz plain wholemeal flour
100g/4oz plain white flour
50g/2oz medium oatmeal
7.5ml/11/2tsp bicarbonate of soda
7.5ml/11/2tsp cream of tartar
2.5ml/1/2tsp salt
50g/2oz butter
200ml/7floz carton buttermilk or natural yogurt
a little milk for glazing
45ml/3tbsp vegetable oil
175g/6oz new potatoes, sliced
dash of vinegar
4 large eggs
4 rashers middle back bacon
4 tomatoes, halved Method

1. Preheat oven to 220C/Fan200C/400F/Gas 6.

2. Place flours, oatmeal, soda, tartar and salt in a large bowl. Rub in the butter. Add the buttermilk and mix to a firm dough.

3. Lightly knead the dough on a floured surface then shape into an 18cm/7in round loaf shape. Brush with milk and sprinkle over a little extra flour or oatmeal if liked. Bake for 30-35 minutes or until golden brown and risen - the loaf should sound hollow when tapped on the base. Cool slightly before cutting into wedges.

4. Heat the oil in a frying pan, add the potatoes and fry for 4 to 5 minutes, stirring occasionally until golden on both sides. Grill or fry the bacon and tomatoes to your liking.

5. To poach the eggs: fill a non-stick frying pan with water, add a dash of vinegar and a pinch of salt and bring to the boil. When the water is simmering, carefully crack in the eggs, reduce the heat and poach for 2 to 3 minutes or until cooked to your liking.

6. Serve the poached egg on top of buttered soda bread with the bacon, tomatoes and potatoes to accompany.

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Irish Whiskey Cream Cheesecake
Serves 6

40g/13/4oz unsalted butter
150g/5oz Oreo cookies, or similar
2 egg yolks
40g/13/4oz caster sugar
250g/9oz cream cheese
100g/33/4oz Irish whiskey cream liqueur
10ml/2tsp leaf gelatine
30ml/1floz water
5ml/1tsp zest of minneola (or normal orange if not in season)
225g/8oz double cream
50g/2oz dark chocolate, 70% cocoa solids

1. To make the cheesecake base: melt the butter in a small saucepan on a low heat.

2. Crush the cookies in a bag using a rolling pin to a medium to fine crumb. Mix the butter with the cookie crumbs ensuring the crumbs are well coated.

3. Place a spring sided 20cm/8in ring mould or 6 individual shaped moulds of choice on a lined flat baking tray. Spoon the buttered crumbs into the mould(s) to form a base and place in the refrigerator to chill.

4. For the cheesecake filling: place the egg yolks in a medium sized mixing bowl, add the sugar and using a hand whisk or electric whisk, mix to make a sabayon. The mixture should be at a thick ribbon stage to nearly hold its own shape, light coloured and smooth in texture.

5. In a separate bowl beat the cheese until just softened and smooth. Whisk into the egg mixture then add the Irish whiskey cream liqueur and mix until soft.

6. In a shallow dish, cover the gelatine with hot water. Leave to soak for a few minutes until softened, then drain and put into a pan with 2tbsp/30ml/1floz of water. Heat gently, swirling until dissolved.

7. Cool, then whisk into the cheese mixture. Fold in the zest. Whip the double cream to soft peaks and fold in. Pour the mixture on top of the base in the tin and chill for at least 11/2 hours.

Serve with Minneola Sauce
Serves 2-4

juice of 2 minneola oranges or juice of 1 medium normal orange if minneolas are not in season
10g/2tsp caster sugar
15g/1tsp arrowroot
cold water

1. Squeeze the juice from the oranges and strain into a small saucepan and add the sugar. Place over a low heat to dissolve the sugar. Mix the arrowroot with enough cold water to make a smooth paste.

2. Add a small quantity to the juice. Over a low heat bring to a simmer to allow the arrowroot to cook and thicken the mixture. Do this slowly as you do not want a thick glutinous sauce.

3. Cool in the fridge until required