Anyone have a great old fashioned Irish Christmas side dish for Christmas Dinner?

Answer 1

Check out Celtic Folklore Cooking. It has recipes for all different Celtic seasons and celebrations. They also have some recipes on irishcultureandcustoms.com.

Answer 2

What about Champ? My Irish friend says it was traditionally served at Halloween, but it goes beautifully with any kind of Christmas main dish. All you do is boil peeled potatoes just as you would for ordinanry mashed potatoes. While they're boiling, heat some light cream with 3 or 4 chopped scallions until the mixture is steamy and little bubbles start to for around the edges, then remove that from the heat. When the potatoes are cooked, drain them thoroughly, and put them back into the warm pan. Add about half a stick of soft butter and mash the potatoes well. Add most of the cream milture and salt to taste, then mash some more. I don't know if this is traditional, but at this point I always grab a wire whisk and beat the potatoes energetically for about 2 minutes to make them light and fluffy. Put them in a warm bowl, drizzle the last of the scallion cream over, and then put a large pat of butter in the middle of the dish to melt in. (It's Christmas...our arteries will forgive us just this once.)

Answer 3

have you ever tried Quinoa? this is a grain, and you cook it like rice. i like it! It has a great nutty flavour. cook it with some diced onions, celery, perhaps some pink pepper, simmer in fowl broth....Voila an incredibly healthful area dish that tastes super! the different component to is that alot of folk do not comprehend what this is so as that they are going to be intrigued which you're making some thing so diverse. How approximately some sauteed swiss chard, or Bok Choy, or positioned them including garlic and olive oil. Very healthful, and Tastes super. properly, i'm hoping this facilitates.....Have a super trip Season.

Answer 4

Green Potato Cakes With Pale Green Horseradish Drizzle

1-1/2 pounds boiling potatoes, cut into 2-inch pieces
2 teaspoons salt for boiling
1 (10-ounce) package of frozen chopped spinach
3 tablespoons unsalted butter
2 tablespoons cream
3 tablespoons all-purpose flour
1/2 teaspoon dried tarragon
salt and pepper
2 tablespoons vegetable oil

Method:
1. Heat oven to 200 degrees F
2. Line a baking sheet with paper towels
3. Bring a large pot of water (about 4 quarts) to a boil. Stir in 2 tablespoons salt.
4. Add the potatoes and cook until tender, about 12 minutes. Drain. Place the potatoes in a large bowl.
5. While the potatoes are cooking, thaw the spinach in a microwave. Place the spinach in a sieve over a bowl and press out as much water as possible. Reserve the spinach water for the Pale Green Horseradish Drizzle
6. Heat the butter and cream gently until melted. (A heatproof measuring cup in a microwave on low setting works well for this. Check every minute or so until the butter is melted.)
7. Mash the potatoes together with the spinach, butter mixture, flour, tarragon, and salt and pepper to taste.
8. On a lightly floured surface, pat the mixture into 1-inch cakes, about 3-1/2-inches across. This mixture makes about 12 cakes.
9. Heat the oil in a large heavy skillet on medium-high until hot. Brown the cakes on both sides, about 2 minutes per side, making sure they don’t burn.
10. Drain the cooked cakes on the paper towel-lined baking sheet. Keep the potato cakes warm in the oven until all the cakes are made.

Pale Green Horseradish Drizzle
Mix together 4 teaspoons spinach water (reserved from the pancake recipe), 2 teaspoons sour cream and 1/2 teaspoon prepared horseradish until smooth. The mixture will be thin.
Drizzle it over the pancakes right before serving if using as a dinner entrée. If using the pancakes as an appetizer, drizzle a small amount on the plate and set 2 pancakes on top Serve pancakes hot with the Pale Green Horseradish Drizzle. Yield: About twelve 3 to 3-1/2-inch pancakes.
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Colcannon

While there are a number of ways to make it - some made with kale, some with a combination of both, and some with cabbage, we like the one that follows which is adapted from Darina Allen's Festive Foods of Ireland cookbook.

Ingredients:
2-2 1/2 lbs of floury potatoes
1 small head of green cabbage
1 cup milk
2 or more tablespoons chopped green onions
1/2 stick butter
Salt and pepper to taste Method:

1. Scrub potatoes and leave skins on. Place in cold water with a generous pinch of salt, cover and bring to a boil.
2. When the potatoes are about half done, (about 15 minutes), strain off two thirds of the water. Replace lid and place on a gentle heat and allow potatoes to steam until they are cooked.
3. Discard the dark outer leaves of the cabbage. Wash the rest and cut into quarters; remove the core and cut finely across the grain. Cook in a little boiling salted water until soft. Drain, then season with salt and pepper and a little of the butter.
4. When the potatoes are cooked, put the milk into saucepan with the green onions and bring to the boil. Pull the skins off the potatoes, mash quickly and beat in enough of the hot milk to make a fluffy purée.
5. Stir in the cooked cabbage and taste for seasoning.
6. Serve in a heated dish; make a well in the center and add the remaining butter.

Note: Today, many an Irish mother persuades her children to eat their colcannon by wrapping coins in heat-proof paper and hiding them in the dish; in the old days, the rural folk often placed a wedding ring in the colcannon; the first single person to get the ring would marry within the year. It was also customary, before going to bed on Hallowe'en, to put out a plateful of colcannon with a lump of butter in the center for the fairies and the ghosts.

Answer 5

The only one I know would be Mashed Potatoes. Home Grown.

Answer 6

This site has the recipes for Irish shamrocks and Irish soda scones.
http://www.santas.net/recipes.htm
and here's another site:
http://www.fantasy-ireland.com/easy-Irish-recipes.html