If you're thinking of celebrating St Patrick's Day this year with a home-cooked feast, then these top chefs have some suggestions to help you do just that.
Irish Beef have asked chefs to draw on their experiences of visiting Ireland, meeting the farmers and seeing the cattle and grassy pastures first hand to create a special St Patrick’s Day Feast. To inspire them they've teamed up with award-winning butcher Aubrey Allen for a special Irish steak and cheese box featuring premium Irish produce including sustainably produced grass-fed Irish bone-in-rib-eye, as well as further craft and speciality Irish produce including gin-infused smoked trout, farmhouse cheeses and high-end spirits.
Chef Patron of Myrtle in Chelsea, Anna's take on a St Patrick’s Day banquet features sustainably produced marinated Irish rib-eye served with kale pesto, Boxty pancake pinwheels, Colcannon and roasted vegetables. That's served alongside a smoked trout cocktail salad to start using Goatsbridge Irish rainbow trout.
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London chef Tom's spin on the traditional 'Irish Boiled Dinner' features a slow-cooked grass-fed Irish rib-eye with seasonal root vegetables and Boxty pancakes topped with Irish rainbow trout caviar. "Ireland is the perfect environment for rearing cattle," says Tom, "Because the cattle can graze on grass, clover, yarrow and herbs most of the year, it adds a depth to the beef. It is always of consistently high quality which is full of flavour."
Richard Sharples' reverse-seared grass-fed Irish bone-in rib-eye in a black garlic and treacle marinade
Executive Chef of Elite Bistros, which includes Sticky Walnut and Burnt Truffle, Richard's recipe sees him reverse searing his grass-fed Irish bone-in rib-eye on the BBQ in a black garlic and treacle marinade, serving it with charred leek and potato salad and a black cabbage salad with mustard and coriander dressing.
Chef Director at The Cross at Kenilworth, Adam's recipe sees him grilling a grass-fed Irish rib-eye over charcoal before serving it with an onion tartlet, salt-baked celeriac, grilled Hen of the Woods, a chicory and Cashel Crozier blue cheese salad, Pommes Anna chips and a stout and pickled walnut Bordelaise sauce.
The Head Chef of Oxford restaurant TwoOneFive, Paul's three-course feasting menu, starts with Drumshanbo Gunpowder gin-cured Irish trout with a lemon tonic puree, cucumber and dill, followed by a glazed grass-fed Irish rib-eye with smoked cabbage, Cashel Blue crozier, beer pickled onions and a Guinness and bacon sauce. To finish there's a chilled apple and blackberry crumble served with Killahora Orchards Rare Apple Ice Wine custard. Paul's recipe was inspired by a trip to Ireland - "The flavour of grass-fed Irish beef is incredible and that is due to the outdoor grazing on the lush green Irish pastures, the diet of these happy and free cattle brings the unique deep grassy flavour which I look to enhance rather than mask in my cooking."
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