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TOP 5 IRISH RECIPES FOR SAINT PATRICKS DAY!

Top 5 Irish Recipes for Saint Patrick’s Day!

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Hi Bold Bakers!

For obvious reasons Saint Patrick’s Day is near and dear to my heart. Not only do I have fond memories of going to the parade in Ireland but also of the traditional food we would have around this time. Today, I’m excited to share my Top 5 Irish Recipes for St. Patrick’s Day.

Ireland is known for the amazing produce we have available to us. Although the rain can seems like a curse at times, it is a blessing for animals to graze on such lush green grass. This in turn makes the animals very happy, and happy animals means delicious butter, cheese and meat.

I consider myself lucky to have grown up in Ireland. I am an eighties baby so luckily when I was young there were no iPads and iPhones to be glued to. With 4 other siblings we spent our days outside in fields, making huts, horse riding and so on. They were pretty innocent times that we were fortunate to have.

Being from a large family meant my mum cooked a lot. She is an amazing cook. My dad wasn’t one for leftovers so my mum would make new dinners every single night. She never did things by halves either. The same care and attention is still put into every meals today as she did back then.

As a young child I followed my mum around the kitchen watching while she baked. Some of my earliest memories are actually food memories. She always had us help out in the kitchen. We did jobs that little hands were good at like standing at the mixer as egg whites whipped for pavlova, slowly adding in spoonful after spoonful of sugar as instructed. She had us down on the kitchen floor with a rolling pin and digestive biscuits in a bag bashing them until you got crumbs. Food is a big part of my culture and I use the same traditions and techniques I have carried with me to this day. 

1. Traditional Irish Bread & Butter Pudding 

Serious comfort food, this dessert is perfect for a cold Winter’s night.

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2. Traditional Irish Scones 

Let’s face it, anything served with butter, jam and cream is good to be delicious. Enjoy my NEW Best Ever Scones recipe!

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3. Traditional Irish Soda Bread

A whole wheat bread that will be eaten just as fast as it was to whip up.

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4. Irish Flapjacks 

Homemade Oatmeal Bars that will transport you back to your childhood, if you grew up in Ireland.

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5. French Macaron Pot of Gold for Saint Patrick’s Day 

A fun treat for Saint Patricks Day is a creative twist on macarons. Enjoy this edible pot of gold.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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9 Comments

  1. Patricia Krumm on March 26, 2018 at 9:29 am

    Do you have the custard slices or by the other name Millefeuille. If so can I get the recipe for it. Thank you.

    • Gemma Stafford on March 27, 2018 at 10:02 pm

      I’ll add it to my list 🙂

      Gemma.

  2. Kathleen on March 16, 2018 at 10:00 am

    Please post some authentic, traditional Irish recipes for St. Patrick’s ie: Irish stew.

    What would your family typically eat on St. Patrick’s is what I am interested in.

    Thanks for all other great recipes.

    • Gemma Stafford on March 16, 2018 at 10:55 am

      Hi Kathleen,
      Actually traditionally, when I was growing up we had corned beef and cabbage with mashed potato and parsley sauce. Corned beef is not as available now, for some reason. It was boiled, for about 2 hours, and then cooled in the boiling water. The cabbage would then be cooked in some of the water. The parsley sauce made with a good bechamel/white sauce, and mash with butter and milk!
      Apple crumble for dessert. (https://www.biggerbolderbaking.com/irish-apple-crumble/) here that is, and my mum too!
      Now we might have a fish pie, or lamb stew. Lamb stew is Irish Stew. We make this as a ‘white’ stew. That is it is not fried off before adding to the stock. My mum uses a good chicken stock, bringing it to the boil. Have giggot lamb chops, these I think come from the shoulder, forequarter of the lamb. This is lovely for stewing. These are trimmed of fat, floured, salted, peppered and dunked in the simmering stock. Next white onion, swede.turnip, carrot, celery herbs. This is simmered for about 1 1/2 hours, then potato is added, peeled and cut up to cook in the pot until falling apart. This and the flour thickens this stew. It would make your heart sing on a cold winters day!
      I hope this helps! now I feel homesick 🙁
      Gemma 🙂

      • Catherine Spillane on March 16, 2018 at 3:44 pm

        Cored beef and cabbage,with parsley sauce and Golden Wonder potatoes is what on the menu in my house this Patrick’s day ❤️❤️

  3. Diane on February 24, 2018 at 10:04 pm

    Hi Gemma l adore your baking you are a fantastic chef. I used to live in tinaheley , and l originally hale from Liverpool, l wondered do you have a recipient for battenburg cake. Custard slices and French fancies like mr Kipling’s. Thanks Gemma.

    • Gemma Stafford on February 25, 2018 at 4:20 am

      Hi Diane,
      Good to have you with us. I think this is Tinaheley, in Wicklow? The garden of Ireland, and very beautiful place to live.
      Your recipe requests reflect your home of Liverpool, very Mary Berry.
      Custard slices are delicious, known in other places as Mille-feuille Vanilla slice, and such a perfect thing. These will be made with a real homemade custard/creme pasissiere, but in Ireland when I was growing up we made these with Birds Custard!! haha-oops!
      I will add these ideas to my list. Marzipan is a big request here so we should do that as a basic, and creme pat also, good idea Diane,
      Gemma 🙂

  4. Joy on March 22, 2017 at 2:21 pm

    Hi Gemma..

    Love your recipes.. look forward to them each week. I can’t find your digestive biscuits recipe tho.. tried and just cant find it. Also.. just melting dark chocolate do for making the cho.covered digestives? or do you have a recipe for that also? Thanking you in advance..

    Joy

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