March 18, 2004

Irisc flæscmete

Here’s one more recipe from Margaret M. Johnson’s The Irish Heritage Cookbook, Gaelic Steak, which we ate for our St Patrick’s Day dinner.


It’s a fairly simple recipe actually. We started off sautéeing mushrooms and onions in some butter, which were then removed from the skillet and set aside.

Next, the steaks were fried in some more butter. Meanwhile, we got the side dishes going: carrots boiled and tossed in some butter, green beans, and potatoes. We had all four burners going for a while (a situation which the stove is not always happy with).

Then we flambéed the steaks in Jameson Irish Whiskey:

flambe1.jpg flambe2.jpg
flambe3.jpg flambed.jpg

As you can see, the initial fireball was quite excessive, but we managed to maintain our nerve and continue until the flame subsided. The last couple of times we did this recipe the flames weren’t so high. Once the flames had gone out, the steaks were removed from the pan.

The final task was to finish the sauce. Cream was added to the pan, along with some salt and pepper, and was allowed to reduce slightly as we deglazed the bottom of the pan. Then the mushrooms and onions were returned to the pan, and the sauce was cooked until thickened.

Finally we plated it all up. Again, note the tri-coloured arrangement of the carrots, potatoes, and green beans in the form of the Irish flag. It was a very delicious meal, and very flashy and festive to prepare, what with the flambéing. A perfect way to celebrate St Patrick’s Day!

Posted by Mark at March 18, 2004 11:14 PM

Looks magically delicious!

Posted by: madhava at March 19, 2004 11:53 AM