St Patrick’s Day Family Meal Recipes

(Ingenio) Sautéed Brussels sprouts and Red Cabbage

Ingredients

• 1 pound Brussels sprouts
• 2 tablespoons unsalted butter
• 1 cup diced bacon
• 1 small red cabbage or 1/2 large cabbage, finely sliced
• Coarse salt and freshly ground black pepper

Directions

• Prepare a large bowl of ice water. Set aside.
• Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
• Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts and diced bacon.
•  Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

(Activfry) Sautéed Brussels sprouts and Red Cabbage

Ingredients

• 1 pound Brussels sprouts
• 1 cup diced bacon
• 1 small 1/2 large cabbage, finely sliced
• Coarse salt and freshly ground black pepper

Directions

• Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Add to a large saucepan of salted cold water. Bring water to the boil, making sure the Brussels sprouts are slightly Al Dente, drain and prepare your Actifry.
• Add sliced cabbage, diced bacon and Brussels sprouts in to the Actifry and cook for 15min, until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

(Ingenio) Skillet Fried Potatoes

Ingredients:

• 2 to 3 tablespoons vegetable oil
• 1 large onion, quartered, thinly sliced
• 1 medium clove garlic, finely minced
• 6 medium red-skinned potatoes, cut in 1/2-inch dice
• 1 teaspoon dill
• 4 scallions sliced
• 1/2 to 1 teaspoon salt, or to taste
• Freshly ground black pepper, to taste

Directions:

• Heat oil in a large, heavy, nonstick skillet or electric skillet over medium heat. Add onion and sauté until tender.
• Add garlic and cook for 1 minute longer. Add the potatoes, dill and the scallions, about 1/2 teaspoon salt, and pepper.
• Cover and cook for about 10 to 15 minutes, or until potatoes are just tender. Uncover and increase heat to medium-high.
• Continue cooking for about 8 to 10 minutes, turning occasionally, until nicely browned. Serves 4 to 6.

(Actifry) Fried Potatoes

Ingredients:

• 1 tablespoons vegetable oil
• 1 large onion, quartered, thinly sliced
• 1 medium clove garlic, finely minced
• 6 medium red-skinned potatoes, cut in 1/2-inch dice
• 1 teaspoon dill
• 4 scallions sliced
• 1/2 to 1 teaspoon salt, or to taste
• Freshly ground black pepper, to taste

Directions:

• Add 1 tablespoon of vegetable oil to the Actifry followed by all of the ingredients.
• Close the lid and cook for 15mintes. Serve directly from the Actifry.

(Ingenio) Irish Boiled Corned Beef Dinner

Ingredients

• 1 (5 1/2 pound) corned beef brisket
• 2 large onions
• 15 small white (Irish) potatoes
• 10 carrots, cut into 1 inch pieces
• 2 heads cabbage, cored and cut into wedges

Directions

•  Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.