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St. Patrick’s Day Recipes
What better way to celebrate St. Patrick’s Day than with recipes from across the pond? HCSG Regional Executive Chef Willie Enchill shares a hearty recipe for Corned Beef with Cabbage served with Bubble & Squeak, and pan-seared Brussels sprouts and carrots. For a sweeter option, Chef Willie provides a festive recipe for pancakes topped with crème cheese whop and dusted pistachio crumbs. View and download these St. Patrick’s Day recipes below!
Corned Beef With Bubble & Squeak
Bubble & Squeak
Ingredients:
• 6 tbsp unsalted butter or vegetable oil
• 1/2 cup finely chopped leeks
• 2 cups mashed potatoes
• Salt and pepper to taste
Corned Beef & Veggies
Ingredients:
• 1lb corned beef
• 1/2 head Cabbage
• 2 cups brussels sprouts
• 1 cup carrots
Instructions:
• Melt butter over medium heat in a pan.
• Add leeks and saute for two minutes until tender.
• Fold mixture into mashed potatoes and mold into cakes.
• Pan-sear over medium heat for six minutes on each side until cooked.
• Add salt and pepper to taste.
Instructions:
• Wash and blanch cabbage until tender.
• Place corned beef in cabbage and roll to create a wrap.
• Wash Brussels sprouts and carrots.
• Pan-sear Brussels sprouts and carrots on medium heat until golden brown.
• Garnish with parsley and plate with Bubble & Squeak.
Download the Recipe
Make this recipe at home by downloading the full recipe from Chef Willie below.
Pancakes with Crème & Pistachios
Ingredients:
• 2 cups pancake mix
• 3 teaspoons vegetable oil
• 1 teaspoon green food coloring
• 1 cup of cold water
• 1 tbsp of pistachio nuts, crushed
• 6 oz of cream cheese
Tip: To add extra nutrition, add fruit like strawberries, blueberries, and raspberries as an additional topping.
Instructions
• Whip cream cheese either with a mixer until it reaches a fluffy consistency to create crème, then set aside.
• Mix pancake mix, water, and vegetable oil in a large bowl.
• Add food coloring to the mixture to preference.
• Heat a medium-sized pan and add non-stick spray or melt butter.
• Use a two-ounce ladle to individually scoop the mixture into a pan, only cooking one pancake at a time.
• Cook for two minutes on each side or until fully cooked.
• Plate pancakes with a dollop of crème and sprinkle crushed pistachios on top.
Download the Recipe
Make this recipe at home by downloading the full recipe from Chef Willie below.
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