Clodagh’s Suppers: the ultimate St. Patrick’s Day menu

5. When ready to serve, remove cured salmon from the plastic and transfer the salmon to a large dish and drizzle with the dressing. Slice thinly.

Slow-cooked pork cheeks, vermouth and gooseberries with celeriac puree (pictured above)

Serves 4

Ingredients

8 pork (pigs) cheeks

2 tbsps olive oil

2 sprigs of fresh thyme

200ml dry vermouth

400ml chicken stock

200g gooseberries

For the celeriac puree

700g celeriac, peeled and cut into chunks

50g butter

100ml cream

¼ tsp of fresh nutmeg, grated

sea salt and freshly ground black pepper

Method

1. Pre-heat the oven to 140°C/Gas Mark 1.

2. Prepare the pork cheeks by trimming the excess fat around the cheeks, but leave a little fat on the cheeks as that adds great flavor.

3. Place a casserole dish over a high heat and add the 2 tbsps of olive oil. Once the olive oil is warm, seal the pork cheeks on each side. Then pour in the stock and vermouth. Add the sprigs of fresh thyme and gooseberries. Season with sea salt and freshly ground black pepper.

4. Cover the casserole dish and place in the pre-heated oven for 2 hours.

5. While the pork cheeks are slow cooking make the creamed celeriac by placing the celeriac in a saucepan and cover with cold water. Then place over a high heat and bring to the boil. Once the water has started boiling reduce the heat to a simmer and cook for 15 minutes or until the celeriac is cooked. Once the celeriac has cooked, drain. Then gently warm the cream, nutmeg and butter together over a low heat and then pour over the cooked celeriac, season with sea salt and freshly ground black pepper. Then mash well or whisk together with a hand whisk.

6. To serve, pipe or spoon the celeriac puree onto 4 warmed plates and place the cooked pork cheeks on top and spoon the gooseberries and sauce from the casserole dish over the pork cheeks.

Bailey’s soda bread ice cream

Ingredients

150g Irish soda breadcrumbs, from at least one day old bread

80g brown sugar

250ml milk

250ml double cream

150g sugar

5 egg yolks

1 vanilla pod

80ml Baileys cream liquor

Method

1. Pre-heat oven to 180°C/Gas Mark 5.

2. Place the breadcrumbs and brown sugar in a bowl and mix well. Then sprinkle the sugared breadcrumbs on to a baking tray, and spread out evenly. Bake in the pre-heated oven for about 10 minutes, or until the breadcrumbs are slightly darker and the sugar has melted. Stir occasionally while they are baking. Once they are baked, allow them to cool.

3. Pour the milk and cream into a saucepan and place over a medium heat and stir in the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out the tiny black seeds and stir into the saucepan. Reduce the heat, and stir until all the sugar has dissolved, then remove from the heat.

4. Place the eggs yolks into a large mixing bowl and mix together. Then slowly whisk in the warmed cream and milk mixture to the eggs. Then transfer the mixture back into the saucepan, and place over a low heat and stir until you get a custard consistency.

5. Remove the custard from the heat and stir in the baileys cream and cooled sugared breadcrumbs. Mix well.

6. Pour the ice cream mixture into container, and freeze overnight.