Today we are celebrating St. Patrick’s day; and yes, I know St. Patrick’s day was actually last Thursday. A number of factors contributed to this tardy celebration.
St. Patrick’s Day dawned bright and sunny but not so my husband’s stomach. He wasn’t feeling well. And he felt worse as the day went on. Someone who is under the weather has no interest in indulging in Guinness Beef Stew, Champ and Soda Bread.
He was back to normal on Friday but this is still the Lenten season and I am Catholic so no meat for dinner. Plus, I was spending the weekend in Phoenix celebrating my Mom’s 86th birthday so no Irish food this weekend. That brings us to today.
Right now the stew is simmering away on the stove, the soda bread ingredients are measured and ready to mixed. All I have to do is peel and boil the potatoes for the champ, mix the soda dough bread and bake in the cast iron skillet, and open the Guinness.
As I have already provided my recipes for soda bread and Irish Stew, I’ll share my recipe for champ.
- 2 lbs potatoes
- 4 oz chopped scallions
- 5 fl oz milk
- 2 oz butter
- ground pepper
Peel the potatoes and cook in boiling water until fork tender. While potatoes are cooking simmer scallions in milk for 5 minutes. Strain the potatoes and mash thoroughly. You may elect to put the cooked potatoes through a ricer if you want a perfectly lump free mash. Add hot milk with the scallions, salt and pepper and half the butter to the mashed potatoes. Combine well.
Champ is traditionally served mounded on a plate with a well of melted butter in the center. Using a spoon, one eats form the outside in, dipping each spoonful in the melted butter. I mound servings in individual bowls and ladle the stew over the champ. It may not be the most traditional way to eat champ but we like to make our own path!