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We’re ready to celebrate this weekend with these traditional songs in tow.
No party is complete without a few tunes. Patrick’s Day, the options are endless. You have your classic bar and drinking songs, your old-school hits, and your new-school favorites — but the traditional songs are what are treasured the most.
Musicians like The Dubliners, The Chieftains, The Clancy Brothers, Tommy Makem, and others are the bands that make St. Patrick’s Day memories. It’s singing songs like "Wild Rover" and "Whiskey in a Jar" that rev up party-goers and guests with Irish spirit.
Once you press play on this list, watch the crowd go wild with excitement.
Take a listen to our playlist on Spotify. Here are a few featured songs:
- The Clancy Brothers—Beer, Beer, Beer
- Tommy Makem—Whiskey, You’re the Devil
- The Clancy Brothers—The Moonshiner
- Tommy Makem—Irish Rover
- Tommy Makem—Johnny, I Hardly Know Ye
- The Clancy Brothers—The Parting Glass
- The Clancy Brothers—Galway Bay
- Tommy Makem—Rising of THe Moon
- The Clancy Brothers—Red Haired Mary
- The Chieftans—Down in the Willow Garden
- The Civil Wars—Lily Love
- The Chieftans—When the Ship Comes In
- The Punch Brothers—The Frost Is All Over
- Pistol Annies—Come All Ya Fair and Tender Ladies
- The Chieftans—The Women of Ireland
- The Dubliners—The Rocky Road to Dublin
- The Dubliners—Seven Drunken Nights
- The Dubliners—The Fields of Athenry
- The Dubliners—The Lords of The Dance
- Mary Black—The Holy Ground
Irish Stew & Other St Patrick’s Day Recipes [VIDEO]
If you’re like me and you (a) don’t like corned beef and cabbage and/or (b) don’t want to celebrate St. Patrick’s Day with a dish that isn’t even Irish, then let me introduce you to one that is.
Irish Stew is one of my yearly kitchen traditions. It’s super easy to stir up, the slow cooker does most of the work, and it tastes amazing. Seriously.
I made it a few weeks ago and I just could. not. stop. eating. it.
Believe it or not, it’s got only a handful of ingredients. Just goes to show, you don’t need a lot to make something amazing for dinner.
And amazing, this Irish Stew is.
So why do we have this for St. Patrick’s Day? Well, I’ll tell ya.
One of my favorite parts about teaching my kids at home is the great reading we get to do together. A book that we read early on in my homeschooling career was St Patrick: Pioneer Missionary to Ireland. For years it was an annual reread.
The biography tells the story of Patrick, how he was kidnapped by Celts, how God saved him, how he escaped from Ireland, and how he later returned to Ireland to preach the good news of Christ. It’s a great read aloud. (Though it’s really heavy on Christianese which annoys me, so I edit heavily as I read.)
While I think that leprechauns and rainbows are fun, and I have been known to buy a box of Lucky Charms for St. Paddy’s Day, I prefer to focus on the real story or spiritual significance behind a holiday or special occasion. It makes any celebration we do a little more interesting and genuine.
By now my kids all know that Patrick lived very simply for many years he was enslaved by a Celtic chief, working as a shepherd. Later he lived a humble life of a clergyman, shepherding a different kind of flock.
I imagine that this stew might be something like what he might have eaten.
So, for our St. Patrick’s Day celebrations, we enjoy Irish Stew and Soda Bread. But we also love our Whole Wheat Beer Bread. If I’m feeling extra “splurgy,” I might buy Irish butter or Dubliner cheese to go with. (Costco sells both of these made by Kerrygold. ALDI has their own brand.) For dessert, I go apple with an easy Apple Crisp or a Slab Apple Pie.
And sometimes, when I want a variation, I make this Guinness Beef Stew that is also amazingly good. It’s got mushrooms and stout to give it a twist of flavor.
Traditional Irish recipes for St. Patrick's Day
The Irish love their cooking and baking and they're finally getting their due for the level of taste and sophistication contained in their efforts. This Saint Patrick's Day why not follow these classic Irish recipes for a genuine taste (and aroma) of home?
Irish brown bread recipe
Delicious! Irish brown bread.
If you want to transform your tiny New York kitchen overlooking the neighbors washing into a Donegal farmhouse overlooking the Atlantic, baking Irish Brown Bread is the best way to do it. Just the aroma of it baking in the oven will gladden even Irish hearts.
I can't stress enough, what a favor you'll be doing your loved ones by baking this bread too, because as well as tasting amazing it's highly nutritious. You can do this. It's easy. Here's a trick to get you started.
Look for a five by eight-inch loaf tin. Go to your local Williams Sonoma and buy the loaf tin with the most substantial bottom that you can find (the lighter the metal the harder the crust will be, so spend a few extra dollars for one a denser one that doesn't heat through too quickly).
- 3 ½ cups strong stone-ground extra coarse wholemeal flour (Odlums stone ground preferably)
- 1 teaspoon salt
- 1 teaspoon black treacle or dark molasses
- 3 1/2 teaspoon dry yeast
- 2 cups lukewarm water
- Sesame seeds
Grease a 9-inch loaf pan with a teaspoon of butter. (It's best to keep it near to, but not on the oven). Then sprinkle the dry yeast and 2/3 cup of the lukewarm water into a bowl, stirring to dissolve. Add the teaspoonful of molasses. Leave for 10 minutes, until frothy. Add the remaining water and stir.
Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and water. Stir in the flour to form a thick batter. Use your hands to mix the batter gently in the bowl for one minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.
Place the dough in the prepared loaf pan and cover it with a dishtowel. Let it rise for about 25-30 minutes. Sprinkle with sesame seeds, if desired. Bake in the preheated oven at 425°F for 30 minutes, and then lower the oven to 400°F and bake for 25 minutes.
Turn the loaf out onto a baking sheet. Return the bread, bottom side up, to the oven. Let cool on a wire rack.
Fadge (Irish potato cakes) recipe
Fadge (Irish Potato Cakes). Image: Getty.
Potatoes are magic, and Irish people know more ways to cook and enjoy them than almost anyone. Fadge (potato cakes) is an Ulster dish that deserves to be world-famous. It's simple to make and it's beyond delicious. Here's what you'll need.
- 1 pound of floury potatoes (like russets or baking potatoes)
- 1 cup of milk
- 2 large tablespoons of all-purpose flour
- ½ teaspoon of salt and a sprinkling of pepper
- 2 tablespoons of bacon fat or olive oil (bacon fat is traditional)
- 2 bunches of spring onions
Boil and drain the potatoes and mash them with a generous knob of butter and a cup of milk. Allow to cool (ideally store them overnight in the fridge).
Place two large spoonfuls of flour on a plate, season with salt and pepper. Roll out mash potato on a cutting board and form them into patties about two and a half inches across and one inch deep. Dip them into the seasoned flour and then place them in a heated non-stick skillet (use the bacon fat or olive oil).
Fry for three to four minutes under a medium heat on both sides, until golden. Meanwhile, chop and fry the spring onions in four tablespoons of olive oil in a separate skillet. Serve the onions and oil over the potato cakes. This dish compliments Irish sausages served with fresh boiled peas.
Railway cake recipe
Railway Cake (sweet and tasty Irish soda bread)
Years ago this cake was saved for special occasions because it used sugar and eggs (which at various times were in short supply in the last century). Now it's just a particularly tasty Irish soda bread that has a wonderful cake-like texture that goes well with butter and fine raspberry jam.
- 4 cups of all-purpose flour (sifted)
- 1-2 tablespoons of sugar
- 1 level teaspoon of salt
- 1 teaspoon of baking soda (sifted)
- 3/4 cup of raisins, currants, or golden raisins
- 1 1/4 cup of buttermilk (use more if the dough is too dry)
- 1 large egg
Preheat your oven to 450°F. Measure the flour and sift into a large bowl. Add salt, baking soda, sugar, and one whole egg. Work the flour with one hand until it begins to separate from the bowl. Then add the buttermilk and raisins and continue to mix. The trick with all soda bread is never to over mix it, so a light hand here will be rewarded.
Place the dough onto a floured baking dish and shape into a tidy ball about 1 and ½ inch high. Then use a chef’s knife to cut it deeply in the center, creating four equal-sized triangles. Gently prick each of these rounds to create a small steam hole.
Put into the oven and immediately reduce the temperature to 400°F. Cook for 35-40 minutes. If you are in doubt if it's cooked, tap the bottom, if it is cooked it will sound hollow. This bread is cooked at a lower temperature than soda bread because of the egg browns faster at a higher heat.
World's best roast chicken recipe
World's Best Roast Chicken Recipe. Image: Getty.
You'd think you know how to roast a chicken right? It's easy? Well, you don't know how to roast a chicken that tastes like this. Throw away every recipe you've ever learned to date and commit this one to memory. After today it's the only one you will ever need.
- 1 whole chicken, preferably free-range and of the best quality you can find.
- 1 lemon
- 1 large clove of garlic, crushed
- 1 good handful of fresh thyme, on the stem.
- 6 tablespoons of butter
- 2 tablespoons of olive oil
- Salt and pepper to taste
Turn the oven up to 450°F. Rinse the chicken under cold tap water, remove giblets and let stand in roasting pan for twenty minutes until it reaches room temperature. With your fingers rub the room temperature butter into the skin covering the bird.
Place several sprigs of fresh thyme and the smashed garlic clove inside the cavity. Cut the lemon in half and squeeze the juice liberally over the skin. When done place both lemon pieces into the cavity alongside the thyme and garlic. Sprinkle with salt and pepper.
Place the chicken in the middle of the oven and cook at 450°F for 15 minutes until the skin is browned. Turn the oven down to 375 degrees and cook for another 30 – 40 minutes, making sure to baste it in its own juices several times during cooking.
When it's done place the chicken on a carving board and let it stand for at least ten minutes before carving until the juices flow freely from it. Serve with a side salad.
Roasted parsnips and carrots recipe
Roasted Parsnips and Carrots. Image: Getty.
Want to take a classic Saint Patrick's Day condiment to the next level? Try this foolproof way of enlivening a staple that will give it a zing you won't believe. The addition of apricot jam at the end gives the dish a wonderful glaze that compliments the spicy bite of cumin.
- 8 medium-sized carrots (peeled and roughly chopped)
- 8 medium-sized parsnips (peeled and roughly chopped)
- 1 teaspoon of cumin
- 1 generous tablespoon of apricot jam
- 4 tablespoons of olive oil
Turn the oven up to 400°F and pop the carrots and parsnips into a roasting pan, drizzle with the olive oil and cumin.
Pop into the oven for 30 minutes, taking it out of the oven to baste in the oil from time to time.
When the carrots and parsnips are almost roasted to perfection take them out and drop in the tablespoon of apricot jam making sure to spread it throughout the pan to glaze the vegetables.
Place back in the oven for five minutes. Remove and serve.
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Cap off the Meal With Cakes and Puddings
Cultura / BRETT STEVENS / Getty Images
There is always room for something sweet on St. Patrick's Day. Barmbrack, an Irish fruit cake, is one of Ireland's most famous bakery products—the name comes from breac, which means speckled, referring to the fruit in the loaf. Baileys Irish Cream also has a way of sneaking into Irish cakes and puddings, such as in the frosting of Baileys Irish Cream cupcakes, turning an often kid-centric dessert into an adult treat. Or a traditional Irish bread and butter pudding—an ideal dish for using up that leftover bread—but this one is for adults only.
6 St. Patrick’s Day Recipes
I’m not Irish but I know a good holiday — and a great food holiday — when I see it. Here is a smattering of delicious recipes geared toward St. Patricks’ Day, or any time you have a yearning for any one of these Irish classics.
These are but a few of the greatest hits – Irish Soda Bread is so easy to pull together, no yeast, no kneading, these flaky scones would be perfect for breakfast or maybe a little tea break later in the day, and you can’t go wrong with Shepherd’s Pie or Corned Beef and Cabbage for dinner (especially this version, which is made in a slow cooker). And speaking of cabbage, that’s kind of a non-negotiable St. Patrick’s Day offering, but you have many choices of how to prepare this versatile, inexpensive, hardy, and downright delicious vegetable.
Can’t decide? Me neither. So I may have to work my way through the list over the next week – there’s a saying that everyone is Irish on St. Patrick’s Day (and also a song), and I’m all in on that thought.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
Once your burgers and hot dogs are fired up, it's time to get to work on side dishes. After all, chips and salsa just aren't going to cut it at every summer cookout and BBQ. With these 15 recipes, you're going to want seconds. or thirds.
1. Black Bean and Corn Salad: If you're making a Tex-Mex meal, pair it with this bean and corn side salad. It has a sweet and spicy flavor from a honey and cayenne pepper dressing. (via Bowl of Delicious)
2. Skinny Mexican Grilled Corn: If you like your corn on the cob smothered, try this light, Mexican version. Instead of traditional crema, this cob is topped with Greek yogurt and parmesan cheese. (via The Cookie Rookie)
3. Grilled Summer Salad: You can make this eggplant, zucchini and grape tomato salad without ever leaving the grill. You'll love the fire-roasted flavor of the veggies paired with a fresh Greek vinaigrette. (via Little Broken)
4. 10-Minute Grilled Portobello Pizzas: These mushrooms can be a side or a main depending on your mood. Grill the portobellos and top them with marinara and mozzarella for a carb-free pizza. (via Cafe Delites)
5. Heirloom Tomato and Bacon Salad: This salad is almost too pretty to eat. You won't be able to resist the fresh summer tomatoes, crisp bacon and sweet corn combo. (via Steele House Kitchen)
6. Grilled Avocados With Pico de Gallo: Throw your avocados on the grill, then stuff 'em with a sweet corn and black bean salsa for a fresh and healthy side. (via A Southern Fairytale)
7. Grilled Potato Salad: The only thing not grilled on this salad is the dijon vinaigrette. The dressing tops tasty charred potatoes, peppers and onions. (via Crumb)
8. Bacon Ranch Slaw: Watch out, you've just upped the coleslaw game with this recipe. It adds bacon and ranch dressing to the classic cabbage side. (via Plain Chicken)
9. Corn Salad With Feta and Mint: If you haven't figured it out by now, corn is at its sweetest and freshest in the summer, making it a BBQ staple. Try it in a salad with salty feta and refreshing mint. (via Sweet Peas + Saffron)
10. Pineapple Baked Beans: Baked beans have their merits, but giving the savory side dish a healthy dose of a citrusy pineapple flavor has changed the bean game for us forever. (via Shared Appetite)
11. BBQ Broccoli and Leek Salad: Get a dose of greens with this grill-top salad. You'll crave the broccoli crunch and oniony leek flavor after trying it once. (via Seven Grams)
12. Homemade Pickles: What's a plate of burgers and dogs without some pickles? Skip the jar and make your own with this easy overnight recipe. (via Scarborough Food Fair)
13. Summer Orzo Salad: Break tradition and make your summer pasta salad with orzo instead of noodles. Add in fresh, seasonal flavors from produce like tomatoes and cucumbers. And don't forget some salty feta cheese for a creamy texture. (via Whisking Mama)
14. Bean Salad: Get ready to swoon over this take on BBQ beans. Pintos meet their match with peppers, corn and onion, all mixed in a sweet and tangy dressing. (via Fountain Avenue Kitchen)
15. Cilantro-Lime Watermelon: Who said veggies should have all the fun? Marinating fresh watermelon in lime juice, throwing it on the grill and topping it with fresh cilantro brings out all the best flavors. (via The Stay At Home Chef)
Corn on the cob? Potato salad? Tag us with your fave backyard BBQ side @BritandCo!
Bushmills Inn: Armagh apple tartlets with caramel sauce
Armagh apples are a strong part of Irish food heritage, and have European PGI status, meaning they are specific to their geographical region. Not only that, but they’re delicious, too!
For the frangipane:
- 3oz/75g caster sugar
- 3oz/75g unsalted butter
- 1 large egg (beaten)
- 4oz/110g ground almonds
- 1oz/25g plain flour
- ½ fl oz/15ml milk
- A dash of Calvados, or brandy, if preferred
For the tartlet:
For the caramel sauce:
- 14oz/400g caster sugar
- 16fl oz/500ml cold water
- 16fl oz/500ml cream
- 3-4 eating apples
- 1oz/25g unsalted butter, melted
- A little icing sugar
For the garnish:
For the frangipane:
- Beat the butter and sugar until light and fluffy, then fold in the egg, ground almonds, flour, milk, and finally, the Calvados.
- Chill in the fridge until required.
For the tartlets:
- Place the puff pastry discs onto a floured baking tray and prick with a fork, then bake in the pre-heated oven for 8-10 minutes or until golden brown and slightly rising.
- While still warm, and to keep the disc quite flat, place another baking sheet on top and push down slightly to expel the air from the pastry.
For the caramel sauce:
- In a heavy-based pan, heat the sugar and water gently until it forms a rich golden syrup.
- Remove from the heat and allow to cool slightly, then heat the cream and carefully add to the syrup.
- Return to the heat for a few seconds.
- Strain through a fine sieve if necessary.
- Arrange the cooled pastry discs on a baking sheet and spread a layer of the frangipane on each one, leaving a narrow margin around the edge.
- Peel, core and thinly slice the apples and arrange neatly on top of the tarts.
- Brush with melted butter and bake for 10-12 minutes.
- Finally, dust the tart with icing sugar and place under the grill until the sugar starts to caramelize.
- Serve the tartlets on warmed dessert plates, with a drizzle of caramel sauce around them.
- Garnish with a little crème fraîche and a sprig of mint, and dust with the icing sugar.
Real Irish food for St Patrick&rsquos Day: Eight recipes to celebrate our national day with
Hands up who will be eating corned beef and cabbage tomorrow. Hmm. Despite what our American cousins think, it won’t feature on many dinner tables on these shores as we celebrate St Patrick’s Day.
Much more likely there will be a big joint of bacon, or ham, with cabbage, kale or, better still, colcannon on the side. Our head chef Paul Flynn turns a rack of bacon and a head of Savoy cabbage into something worthy of a celebratory feast.
Now that pasta is practically an Irish national dish, the chef Brian McDermott takes bacon and cabbage and turns it into an Irish-Italian dinner that can be on the table in 15 minutes.
The food writer, film-maker and photographer Imen McDonnell takes the same two ingredients and brings a multicultural spin with her recipe for bacon and cabbage potstickers.
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Perhaps it’s chowder you’ll be hankering after tomorrow, to remind you of Ireland’s wonderful seafood, blustery spring walks and a visit to the pub for a big steaming bowlful. Carmel Somers’s version has a piece of carrageen added, to amplify the taste of the ocean, but you could add any dried sea vegetable, now fairly widely available.
The vegetarian chowder created by the Happy Pear twins, Stephen and David Flynn, could be the Irish flag in a bowl, with its vibrant green, white and orange palette. Samphire is becoming easier to find, often stocked alongside packets of fresh herbs in supermarkets, and at fishmongers.
If you’re looking for a kitchen project to keep you occupied tomorrow, you could have a go at chef Gary O’Hanlon’s kale and ham-hock terrine, in which you’ll also learn how to make his version of salad cream. An afternoon well spent.
Or perhaps it’s a more easy-paced family lunch, or dinner side dish, that will be your nod to Irish food traditions on our national day, in which case Lilly Higgins’s colcannon baked potatoes may fit the bill.
And for dessert, or afternoon tea, Vanessa Greenwood’s Irish whiskey cake is just about perfect for the day that’s in it. But you’ll have to get going on that one today, as the boozy dried fruit, butter and sugar mixture has to macerate for nine hours in total.
Or maybe it’s the perfect Irish coffee that will round off your St Patrick’s Day celebration of Irish food and drink. You can read about how to make the perfect Irish coffee here.
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Galway Bay is off of the west coast of Ireland and has numerous pop culture references, including Ed Sheeran's Galway Girl and this timeless classic about the beauty of the Irish landscape. We're sharing the lyrics to the classic Galway Bay song right here. Are you feeling connected to your Irish roots, yet?
Galway Bay Lyrics:
If you ever go across the sea to Ireland, Then maybe at the closing of your day, You will sit and watch the moon rise over Claddagh, And see the sun go down on Galway Bay.
And if there's to be a life hereafter And somehow I'm sure there's going to be, I will ask my God to let me make my heaven, In that dear land across the Irish sea.
Just to hear again the ripple of the trout stream and the women in the meadows making hay, to sit beside the turf fire in the cabin and watch the barefoot gossams at their play.
For the breezes blowin' o'er the sea from Ireland are perfumed by the heather as they blow And the women in the upland diggin' tatties speak a language that the strangers do not know.
For the stangers came and tried to teach us their way. They scorned us just for bein' what we are. But they might as well go chasin' after moonbeams or light a penny candle from a star.
And if there's to be a life hereafter, And somehow I'm sure there's going to be, I will ask my God to let me make my heaven, in that dear land across the Irish sea.