Wicklow Pancake
Serves 4.
This is more like a frittata than what we consider to be a pancake. From "The Country Cooking of Ireland," by Coleman Andrews.
• 4 eggs
• 1 c. milk
• 1 c. heavy cream
• 11/2 c. fresh bread crumbs
• 4 green onions, trimmed and minced
• 2 or 3 sprigs parsley, trimmed and minced, plus 4 to 6 large leaves for garnish
• 1 tsp. minced fresh thyme
• Salt and pepper
• 4 tbsp. butter, divided
Directions
Preheat oven to 400 degrees.
In a large bowl, beat the eggs lightly, then gently beat in the milk and cream. Stir in the bread crumbs, green onions, parsley sprigs and thyme; then season to taste with salt and pepper.
Melt 2 tablespoons butter over medium-low heat in a large, ovenproof skillet, then pour in the egg mixture. Cook for 5 to 8 minutes or until the bottom of the pancake browns. Put the skillet in the oven and bake until the pancake puffs slightly and top browns, 20 to 25 minutes.
Turn the pancake out onto a large plate and garnish with large parsley leaves.
To serve, divide remaining 2 tablespoons butter into 4 pats. Cut the pancake into 4 wedges and put a bit of butter on each one.
Nutrition information per serving:
Calories550Fat39 gSaturated fat22 gSodium490 mgCarbohydrates36 gCalcium230 mg
Protein15 gCholesterol314 mgDietary fiber2 g
Diabetic exchanges per serving: 1/2 milk, 2 bread/starch, 1 medium-fat meat, 7 fat.
Best Shepherd's Pie
Serves 6. From "The Country Cooking of Ireland."
• 2 tbsp. extra-virgin olive oil
• 1 onion, minced
• 11/2 carrots, minced
• 11/2 lb. lamb, minced or ground
• 1 tbsp. tomato paste
• 1 tsp. Dijon mustard
• 1 c. hot beef, lamb or chicken stock
• Salt and pepper
• 4 c. freshly made mashed potatoes
• 2 tbsp. butter, melted
Directions
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add onion and carrots and cook for 8 to 10 minutes or until they are soft but not browned.
Raise heat to high, add the lamb, and cook until well browned. Stir in tomato paste and mustard, then add the stock. Reduce heat to low, season to taste with salt and pepper, and simmer for 15 to 20 minutes or until the stock is mostly but not completely evaporated.
Transfer meat mixture to a round or rectangular ovenproof baking dish. Cover meat with mashed potatoes, flattening top with a knife. (Make a wave or crosshatch pattern in the top of the potatoes if you like.) Brush top with melted butter, then bake for 50 minutes.
Nutrition information per serving:
Calories415Fat21 gSaturated fat7 gSodium360 mg
Carbohydrates29 gCalcium46 mg
Protein27 gCholesterol86 mgDietary fiber3 g
Diabetic exchanges per serving: 2 bread/starch, 3 lean meat, 2 1/2 fat.
