Richard Corrigan's Favorite Traditional Irish Recipes

As we prepare to celebrate St. Patrick's Day, why not enjoy the flavors that define the Emerald Isle? Irish chef Richard Corrigan shares three of his favorite recipes, a mix of history, innovation and a touch of cheeky charm.

First up, we have the humble but iconic soda bread. With a lineage as rich as the Irish land itself, this rustic bread embodies simplicity and satisfaction. Made with love and a few select ingredients, it emerges from the oven with a golden crust, ready to be garnished with nothing more than a generous pat of butter, because anything less would be sacrilege.

Next, Corrigan introduces her honey and stout tart, a delicious combination of rich stout and sweet honey, wrapped inside a flaky pastry base. And what better way to warm the cockles of the heart than with colcannon soup? A velvety blend of potatoes, kale, and cream, it's a hug in a bowl—a comforting reminder that even the simplest pleasures can bring joy beyond measure.

So raise your glasses and your forks and say: Sláinte!

soda bread

Soda bread is a rustic masterpiece born from humble ingredients and generations of tradition. Lovingly made with a blend of plain, whole-wheat flour, oats, and a touch of honey and molasses, this golden-crusted bread sings with the comforting aroma of home. With each bite, savor the rich texture and subtle sweetness that calls for a generous coating of butter. Simple but sublime, it is a timeless symbol of Irish warmth and hospitality.

Brands: a large loaf

Ingredients:

250 g plain flour

10 g of salt

15 g baking soda

150 g whole wheat flour

150 g giant oat flakes

1 tablespoon light honey

1 tablespoon black molasses

500 ml buttermilk

Method:

1. Preheat the oven to 200°C and line a baking tray with baking paper.

2. Combine all dry ingredients in a bowl. Make a well in the center, then mix in the honey, molasses and buttermilk, mixing everything lightly with your hands until you have a loose, moist dough.

3. Flour your hands, shape the dough into a round, and lift it onto the lined baking sheet. Cut a cross in the top (as the bread cooks, this will help separate it into quarters).

4. Transfer to the oven and bake for about 45 minutes or until the bread sounds hollow when you tap the bottom with your knuckles.

5. Transfer to a rack, cover with a damp cloth and let cool. Don't even think about putting dairy spreads on it. This bread needs and deserves butter.

Honey and black beer cake

Indulge in a taste of Irish ingenuity with a Honey and Stout Tart – a harmonious blend of robust stout, luscious honey and the tender embrace of baked apples. Wrapped in a layer of puff pastry, this delicious treat combines the rich flavors of Ireland with a touch of sweetness that dances on the palate. With each bite, journey through layers of texture and flavor, from crispy dough to velvety filling, culminating in a symphony of satisfaction that celebrates the art of Irish cooking.

Ingredients:

For the honey and black beer filling:

80ml stout Use a quality, tasty stout for a beautiful depth of flavour.

1 Bramley apple (about 150g) peeled and grated

90 g golden syrup

50 g rolled oats

90 g honey

90 g hard breadcrumbs

2 eggs

Zest and juice of ½ lemon

Just zest of ½ orange

for the pastry:

250 g plain flour

1 pinch of salt

125g butter, cut into cubes, plus a little more for greasing

50 g powdered sugar

3 eggs

1 egg to beat

Equipment:

25cm loose bottom cake tin

Baking beans (rice will work as a suitable substitute, if necessary)

Method:

1. In a food processor, simply blend the flour, salt, butter and sugar until the mixture resembles breadcrumbs, then transfer to a bowl, add two eggs and form into a ball of dough. Don't overwork, just mix enough to bring the dough together. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.

2. Preheat the oven to 150°C/gas mark. 2. Grease a 25cm loose-bottomed tart tin and set aside. Once the dough has cooled, lightly dust a work surface with flour and roll out the dough into a large circle, 5cm larger. than your can. Loosely roll the dough around the rolling pin, then carefully drape the dough over the pan and lightly press the dough toward the edges to make it fit. Carefully trim the edges of the dough with a sharp knife. Line the dough with parchment paper and then pour in some baking beans. Blind bake the pastry crust in the oven for about 45 minutes until pale golden in color. Remove from the oven and increase the oven temperature to 180°C/gas thermostat 4.

3. Discard the parchment paper and baking beans and brush the entire pastry mass with beaten egg; This will help prevent cracks from appearing in the dough.

4. To make the filling, add the stout and grated apple to a saucepan and bring to a boil. Reduce to a simmer and let the liquid reduce by half, then remove from the heat and set aside until lukewarm. Add the rest of the ingredients, mix well and pour into the pastry dough. Bake the cake for 20-25 minutes until the filling is set.

5. Remove from the oven, let cool and cut the cake into slices. Serve with a good dollop of double cream or a little sweetened buttermilk.

Colcannon soup with cured bacon

Colcannon soup is a comforting symphony of potatoes, kale and cream that captures the essence of Irish comfort. As the aroma of simmering onions and garlic fills the air, sink into a bowl full of deliciousness and nostalgia. With every spoonful, delight in the creamy richness that envelops your palate, enhanced by the smoky charm of cured bacon. Whether enjoyed as a starter to a hearty meal, this soup is a testament to the timeless charm of Irish flavors and the pleasure of a simple, satisfying meal.

It serves: 4

Ingredients:

2 butter spoons

1 large onion, peeled and chopped

4 cloves garlic, peeled and crushed

250 g potatoes, peeled and cut into thin slices

Ham or chicken broth, enough to cover the vegetables.

1 garnish bouquet

1 head kale or cabbage, shredded

300 ml double cream, plus more for drizzling

Salt and black pepper

To serve (optional):

Grilled Dry Cured Bacon

toasted soda bread

Method:

1. Heat the butter in a large saucepan, add the onion, garlic and potatoes and cook over low heat for five minutes without colouring. Pour enough broth to cover the vegetables, add the bouquet garni and season. Bring to a boil, cover and simmer for 15 minutes.

2. Add the kale or cabbage to the soup, return to a boil, then remove from heat. Blend everything in a blender. Put back on the heat, add the cream and check the seasoning. Serve piping hot with an extra splash of cream.

3. For a more substantial dinner, serve with grilled bacon on toasted soda bread.

Martini 'Taytó'

Paying tribute to Ireland's most popular snack, Tayto crisps, this martini celebrates the indulgent and comforting flavors that are loved around the world.

Ingredients:

50ml high quality vodka

1 tablespoon olive oil

finely grated parmesan

5 ml pickled onions in brine

Equipment:

Mixing glass (cold)

2 serving glasses (cold)

Cheese grater

Strainer

Method:

Combine the olive oil and vodka well, cover and place in the freezer overnight or until the olive oil solidifies on top. Remove the oil cap and pour the vodka through a strainer to ensure all the oil is removed. The richness of the olive oil will remain in the vodka and give the martini a pleasant mouthfeel.

Take 5 ml of liquid from a jar of store-bought pickled onions and make sure it is cold.

Add all ingredients to a cold mixing glass.

Grate and spread a little finely grated Parmesan and black pepper on the half rim of a chilled glass.

Add ice to the mixing glass and stir for about 30 seconds.

Strain into mixing glasses and serve.