Happy St. Patrick’s Day!!
Every year since we left Ireland after our two months along the coast in West Cork a couple of years ago, we seem to get nostalgic for Ireland. I honestly never expected to be so impressed. My travel bug was started in continental Europe, and I assumed a place where I spoke the language would hold less charm, somehow.
I was wrong.
Ireland wasn’t full of the unexpected, but the countryside and rural villages we explored were peace and comfort which I’ve rarely experienced anywhere else. Even since our initial stay in Ireland, the few times I've been back, something about the place just pastes a smile right on my face.
So many good things to remember:
The low grumblings of the cows as they moved between pastures.
The sound of the wind over the hedgerows and flocks of birds playing on the wind.
The gorse with its bright yellow clustered blooms and sweet smell.
Sunlight low on the horizon, playing on the cloudy coastline.
Music in the pubs, both boisterous and haunting by turns.
The herd of horses galloping across the tidal wetlands we passed on our way to the village.
Those were just a few things we loved about Ireland. No doubt about it. Ireland is magical.
Unfortunately I won't be traveling to Ireland soon, so instead I’ll be indulging my Irish reminiscence with a big ol’ skillet of Irish-inspired comfort food.
My skillet recipe bears little resemblance to the actual stew inspiration, but it will still stick to your ribs. Enjoy!
1 kilo red potatoes, diced
2 large carrots, quartered and sliced
1 large onion, diced
300 grams kale, chopped fine
100 grams chives
100 grams parsley
100 grams, butter
1 kilo ground lamb
1/2 tsp salt
1/2 tsp pepper
Additional salt and pepper, to taste.
In a 12 in cast-iron skillet over medium heat, brown the lamb. Add the butter, onions, salt and pepper. When onion just begins to soften, fold in potatoes and carrots, and turn the heat down to low-medium, turning every 3-4 minutes You want the potato and carrot to soften and brown, but not burn.
Meanwhile, heat the oven to 160 C (320 F) on the combined fan and broiler setting. (Alternatively, if your oven doesn't have a fan setting, turn the oven to 180 C or 350 F.) After about 15 minutes on the stovetop, when the bottom of the skillet is starting to brown and the potatoes and carrots to soften, fold in the chopped kale and place the skillet in the oven.
Bake for another 20 minutes, folding over the browned top halfway through. Ideally this skillet has well-cooked potato and is perfectly browned on top. Adjust your cooking times for best results, according to your stove and oven. When ready, pull the skillet from the oven and fold in the parsley and chives, along with any additional salt and pepper, to taste.
Can be served immediately, or within 15 minutes. Best with fried egg!
P.S. If you are looking for more comfort food, these cheesy enchiladas also really hit the spot.
*Affiliate link: This means that purchases through this link will earn In Two the Blue a small commission (at no additional cost to you). Your support helps keep the site running so we can keep quality content coming your way. Thanks!