Irish Accent Entrée, Potato Crusted Corned Beef with Savoy Cabbage Roll and Apple Parsnip Chutney

Potato Crusted Corned Beef with Bushmill’s Spiked 

Mustard Sauce and Apple-Parsnip Chutney.  

Stuffed Savoy cabbage Roll, Carrot Crisps

Welcome back to our Irish Cooking Class...as the Chefs began the main course, the tempo elevated.  “Watch out!”, shrieked one of the gorgeous girls, her spiky heels flashing, as she jumped aside for the blond woman who leaped to the table and with remarkable agility, given her age, plopped directly in the middle, and struggling to stand, sang several bars of a bawdy Irish ditty, her big red lips fluttering.  “a jig. a jig!” exclaimed the crowd, beginning to clap out a rhythm.  She did an astonishing version of something like River Dance, displaying a remarkable set of legs, and some lacy French undergarments?

By now, the Chefs were totally out of patience and frankly puzzled, since they usually were treated with something like devout reverence.  Our Head Chef, the Maestro, was especially irked as he folded his big burly arms over his substantial chest and glowered, while gathering a dark black cloud over his head.  The man with the big white teeth, after being stripped of his cigar, and taking note of the Chef’s dark mood, stood and headed for the baby grand.  As the front row guests assisted the French lady down from the table, there came a hush over the group.  Stealing softly from the dinning room came a splendid, yet sorrowful, heartfelt, version of “Danny Boy”.  Thankfully, this sober moment settled everyone down to watch the Chefs, who began to brighten up and demonstrate the main course.

Everyone will be treated to the final course, the dessert, a stylish Irish Sticky Toffee Pudding and the astonishing final antics of the wildest Cooking class ever in our next post.  You' all come back now... 

For the Potato Crusted Corned Beef:
Ingredients:
Fully cooked and tender Corned Beef brisket (2 1/2 hrs.)
Yukon gold potatoes pealed and sliced thin on a mandolin.
Olive oil/canola blend with butter or duck fat added
Mace, thyme, salt & pepper

Directions:
Heat a large non-stick skillet to med-hot, add the oils & fat. Next layer the patted dry and briefly oiled potato slices like fish scales to fit the size of the slices of Corned Beef you have ready for one portion plus 1/4 inch extra all around. Sprinkle lightly with mace, thyme, salt & pepper.  Sauté potatoes until slightly brown, then place on a baking sheet.  When ready to serve, bake for 6 to 10 minutes until the potatoes are crispy and golden brown. (keep checking, they can burn easily).

  

For the Mustard Sauce:
Make a béchamel sauce (1 cup) and add 2 tbls. Dijon mustard, 2 tbls. Simple mustard, 1 tsp. Bushmill’s.  Combine and thin if necessary with chicken broth.

For the Chutney:
Purchase a good jar of Chutney and add cooked parsnips or make this.
2 cups apple cider vinegar
2 cups sugar
6-8 tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 medium parsnips peeled and chopped into1/4 inch pieces.
3 tablespoons fresh lemon juice
10 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds
Bring vinegar and sugar to boil in heavy large non-aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
Toss apples and lemon juice in large bowl. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple, parsnips and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples and parsnips are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

Stuffed Savoy Cabbage Roll
! Head cabbage
2 cups Whipped mashed potatoes
Finished with Kerrygold Butter.
Dash of nutmeg
1/4 cup carrots julienne
1/4 cup finely chopped celery
1/8 cup chopped green onions
1 tbls. Finely chopped parsley
Kerrygold butter to sauté
Cayenne, Salt & pepper

Cut out core of cabbage and boil in salted water until softened (about 3-5 min.) Shock in ice water to retain color then drain and cool.

Add butter to a sauté pan and add onions, carrots and celery, parsley, nutmeg, cayenne, salt & pepper, and cook until soft.

Take the mashed potatoes and add nutmeg, salt & pepper and @tbls. Kerrygold butter. Mix well.

Finally take the cabbage leaves, blot dry and piece together if small. Stuff with the potatoes and veggies then roll up.  Place in baking dish and cover so as not to dry out until service. Finally bake 8-10 min.

To compose the dish:
Put Potatoes and Cabbage rolls in for final bake. Make a small bed of mashed potatoes and top with a thick  slice of corned beef. Next top with the completed crispy potatoes. Drizzle a circlet of the mustard sauce. Then spoon a dollop of chutney to the side. Finish with several deep fried carrot Crisps.

Comments

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The cabbages are vegetables composed mostly of water, and very nutritious for its wealth of vitamins and minerals. This high water content makes them foods with a low energy intake. After water, carbohydrates and fiber are the most abundant components, followed by a lower proportion of protein and fat.

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Would be nice to all people, especially those with young children, are aware of the irreversible consequences produced by this way of eating.

[Mely]

These cabagge rolls, sound really interesting to make.

[Pink Foodie]

These cabbage rolls look great. I will have to try the recipe this weekend.

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[Blackswan]

Yummy! Makes me hungry.

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[Joanne]

That cabbage roll is going on our list of items to make. It sounds delicious.

[sweetiepie]

wow!i love cabbage.what a great idea to combine the corned beef and cabbage :)

[vanessa mccauley]

That looks and sounds wonderful

[alice]

I love cabbage rolls!!

[curiousdomestic]

Wow. That's some skillful cookery. I love the potato wrapping on the corned beef. Dinner at your house must be quite an event!

[The Cooking Mostafas]

I have never heard of potato crusted corned beef - what a cool idea and I have to agree with all the comments - the step-by-step pics are so helpful for us newbies!

[Tangled Noodle]

I love all the different elements of this but as a potato fan, I've got to give extra points to the potato crusted corned beef!

[jenn]

Love the idea for the potato crusted corned beef.

[Rico]

Very creative and no doubt very tasty too...well done

[Debi]

Now this is my idea of corned beef and cabbage. Love the savory/sweet/salty contrasts.

[Muneeba]

so impressive! The step-by-step photos help rookies like me out a lot :)