Sorcha Hyland joins “Jayni’s Kitchen” this week to make recipes in honor of St. Patrick’s Day.
On the menu includes Dingle Fish Pie.
Lawrence resident Sorcha Hyland joins Jayni Carey in the kitchen this week to prepare some favorite Irish recipes, including Dingle Fish Pie, Buttered Brussels Sprouts and Irish Trifle. Also see a recipe for Hot Irish Whiskey in the new, searchable database of “Jayni’s Kitchen” recipes at www.freestatestudios.com/ shows/jaynis-kitchen.
Dingle Fish Pie
6 medium potatoes (any good mashing variety)
1 1/2 pounds haddock or cod fillets, or other thick white fish fillets
1 pint (2 cups) whipping cream
3 cups finely chopped onion (about 2 medium onions)
1 bay leaf
10 black peppercorns
7 ounces frozen peas
1/2 cup (1 stick) butter, cut in half
2 to 3 tablespoons milk
Salt and black pepper
2 ounces (a scant 1/2 cup) all-purpose flour
1/3 cup fresh chopped parsley
Parsley sprigs for garnish
Scrub the potatoes, steam or boil them with their skins on until tender and the skins begin to open, 20 to 45 minutes.
While the potatoes are cooking, place the fillets in a large pot. Cover with the cream. Add the chopped onion, bay leaf and peppercorns. Bring the mixture to a slow boil over low to medium heat and poach the fish for 5 minutes, or until it flakes and breaks apart easily. (Take care not to overcook the fish.) Remove the pot from the heat and cool for a few minutes. Then pour the mixture through a strainer, reserving the strained cream. Remove the peppercorns and bay leaf from the fish and onion and discard. Break the fish and onion mixture up into the chunks and spoon evenly into in a pie plate.
Cook the frozen peas in a pot of boiling water for 3 to 4 minutes. Drain off the water and spoon the peas on top of the fish and onion mixture. Preheat the oven to 350 degrees.
When the potatoes are tender, drain and set them aside to cool briefly. Remove the skins and slice the potatoes. Melt 1/4 cup of butter (half stick) over low heat in a Dutch oven or large saucepan. Add the milk and sliced potatoes. Break up the potatoes and mash them with a potato masher until smooth. Season with salt and pepper and set aside.
Melt the remaining 1/4 cup of butter in a large saucepan over low heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the reserved cream. (For a thin white sauce, add all of the cream, for a thicker sauce, add less cream.) Bring the sauce to a simmer and stir constantly for 2 to 3 minutes, until thickened and bubbly. Season with salt and pepper, to taste. Pour the sauce evenly over the peas and fish. Sprinkle with chopped parsley. Cover the filling with the mashed potatoes, spreading them evenly over the top. Using a fork, create a crisscross pattern.
Bake the fish pie in a 350 degree oven for 20 minutes. Then place the pie under the oven-broiler for 2 to 3 minutes to lightly brown the top. Garnish the fish pie with parsley sprigs and serve immediately. Serves 4 to 6.
Option: Pre-cooked or leftover potatoes can be used in this recipe.
Buttered Brussels Sprouts
3 tablespoons butter
2 garlic cloves, crushed
12 to 16 Brussels sprouts, washed and dried, halved lengthwise
Grated Parmesan cheese (optional)
Melt the butter with the crushed garlic over low heat in an iron or stainless steel skillet for 2 to 3 minutes, or until the garlic is aromatic. (Take care not to burn the butter and garlic.) Turn off the heat. Remove the garlic from the skillet using a slotted spoon and discard. Retain as much butter as possible in the skillet when doing this. Place the sprouts in the skillet, cut side down. Cover and cook over low heat for about 10 minutes, until tender and lightly browned on the cut sides. Turn the sprouts over and add more butter if needed. Cover and continue cooking for 5 to 10 minutes more, until the sprouts are tender when pierced with a fork.
Transfer the Brussels Sprouts to a warm serving bowl and pour any remaining butter from the skillet over them. Grate Parmesan cheese over the sprouts, if desired. Serve immediately. Serves 4 to 6.
Irish Trifle
1 10.58-ounce can Bird’s Custard Powder (make double recipe)
1 cup strawberry or raspberry jam
1 6.15-ounce box lady fingers
1 cup sherry or Irish Mist
2 fresh ripe pears, peeled and sliced, or 1 15-ounce can pears, drained, dried and sliced
2 cups fresh sliced strawberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tangerines, peeled and sectioned
1 banana, peeled and sliced
3 cups heavy cream, whipped
1 kiwi fruit, peeled and sliced
1 6-ounce jar maraschino cherries, drained
1 cup blanched almonds (optional)
Prepare a double recipe (2 pints) of the custard according to the package directions using whole milk and sugar. Allow the custard cool completely before using.
Gently warm the jam in a small saucepan over low heat, or in the microwave. Brush one side of the lady fingers with a layer of warm jam. Line the bottom of a medium-sized glass fruit or punch bowl with half of the lady fingers, jammy-side down. Douse them with 1/2 cup of sherry or Irish Mist. Layer on half of the pears, strawberries, blueberries, blackberries, tangerine sections and banana slices. Pour half of the cooled custard over the fruit. Repeat with another layer of jammy lady fingers and douse with remaining sherry or Irish Mist. Add the remaining fruit and pour the remaining custard over top. Just before serving, spoon the whipped cream over top. Decorate the trifle with kiwi slices, cherries and almonds (optional). Serves 8 to 10.
Tip: Other fruits such as fresh or canned apricots or peaches may be used. Make sure all fruits are well-drained and patted dry with paper towels. You may use other fruits for the trifle, but leave the most moist fruits (such as kiwi) for the very top. Too much wet fruit will make the ladyfingers disintegrate too soon.
— Recipes by Sorcha Hyland.
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