My Global Food Challenge

St. Patrick’s Day (2015)

St. Patrick’s Day (2015)

Chef Catherine Fulvio and chef Brian Duffy go face-to-face in a St. Patrick’s Day cook-off on the TODAY Show! — March 17, 2015.

“Make an Irish feast at home! Chef Catherine Fulvio and chef Brian Duffy serve up their recipes for delicious, updated classics.”

Recipes I used from each chef – Catherine Fulvio’s recipes:

Irish Champ (St. Patrick’s Day – 2015)

Yield:  4 Servings


1½ lbs good mashing potatoes, peeled and cut into chunks
2 medium sprigs of thyme, for steaming
2 oz butter
1 cup cream or half milk/half cream, adding more as required
6 spring onions, sliced
1 tbsp chopped parsley
1 tbsp chopped thyme
Salt and freshly ground black pepper
Steam the potatoes with the sprigs of thyme until cooked.


Heat the butter and cream/milk with the spring onions, salt and pepper in a medium saucepan over a low heat. (Though I usually allow a little more, depending on the potato type, as some absorb more liquid than others.

Push the warm potatoes through a ricer into a bowl and then stir in the warm cream and butter mixture until soft and smooth. Stir well. Check for seasoning and add the herbs. Serve with the Beef and Irish stout pie.

Tip: we use potato ricers in our cookery school all the time – for a lump-free delicious mash.

Link to My Post on St. Patrick’s Day 2015:

Cuisine:  Irish

Main Ingredient:  Potato

Sautéed Leek & Spinach with Irish Smoked Bacon (St. Patrick’s Day – 2015)

Yield:  4 Servings


3½ oz Irish smoked bacon, sliced into lardons
1 large leek, sliced
3 cups baby spinach leaves, washed and trimmed
1 tsp Llewellyn’s Irish Balsamic Cider vinegar
Salt and freshly ground black pepper
Canola oil


Heat a large frying pan with a little canola oil and add the bacon lardons and cook until crispy.

Remove from the pan and add a little more oil, add the leek and sauté until golden and softened. This will take about 5 to 6 minutes. Add the spinach and a teaspoon of the Irish balsamic cider vinegar. Wilt the spinach carefully and return the crispy bacon back to the pan, heat and check the seasoning, adding salt and freshly ground pepper if required. Serve immediately.

Tip: This side makes a fabulous warm salad for lunch. Add some slices of poached pears and a generous sprinkle of walnuts with chopped chives.

Link to My Post on St. Patrick’s Day 2015:

Cuisine:  Irish

Main Ingredient:  Leeks/Spinach


My choices from Brian Duffy’s recipes:

Duffified New Celtic Stew (St. Patrick’s Day 2015)

“This hearty dish is lighter and healthier than the traditional version but packs more flavor with fresh vegetables and delicious meats. The addition of stout, mead and whiskey add a sweetness and a bite to this non-traditional stew. New Celtic stew is the perfect St. Patrick’s Day alternative to corned beef and cabbage.”

Yield: 4 to 6 servings


3 pound lean stewing beef cleaned and cut into 1-1/2″ to 2″ cubes
4 cup Irish stout
½ cup Irish whiskey
½ cup mead or honey wine
2 Tbsp olive oil
3 Tbsp flour
Salt and fresh black pepper
2 bay leaves
1 teaspoons fresh marjoram
1 sprig of thyme picked
2 large onions large dice (3/4″)
1/2 cup carrots large dice
1/3 cup rutabaga large dice
1/3 cup turnip large dice
1 cup potatoes large dice
2 teaspoons tomato paste
2 cup demi glace


Trim fat from meats, toss with flour, salt and pepper coating evenly. In a separate pan heat the stout, mead, Whiskey and beef stock. Cook out for 3 – 6 minutes.

Heat the oil in a Dutch oven over high heat. Brown the meat in the Dutch over on all sides. Add the onions and the tomato paste.

Cover and cook the meat and onions for about 5 to 6 minutes. Add the remaining ingredients except the herbs and begin to sweat (allow the vegetables to release some of the liquid and not to turn brown). Add the hot stout, mead and stock mixture. Stir to remove the fond or brown bits from the bottom of the pan. Check for seasoning and adjust accordingly. Cover and simmer for 2 hours or until the meat is tender.

The last 20 minutes add the fresh herbs adjust the seasoning and serve with wheaten bread. Garnish with fried carrots and leeks

Link to My Post on St. Patrick’s Day 2015:

Cuisine:  Irish

Main Ingredient:  Beef


Chocolate Irish Stout Cupcakes (St. Patrick’s Day 2015)

My modifications of Irish stout cupcakes (no sour cream, dash of salt) with a totally different green icing (my recipe)

Yield: approx 12 cupcakes


1 1/4 cup butter plus extra for greasing
2/3 cup Irish Stout
1 cup plain flour plus extra for dusting
½ cup cocoa powder
1 ½ cups superfine sugar
3 large  eggs
1 Tbsp vanilla extract
2/3 cup cool whip (substitution)
2 tsps baking powder
dash of salt (addition)

For the frosting:
(My recipe)
3 1/2 cups confectioners’ sugar
1 cup unsalted butter
5 tablespoons water (can substitute 2 tbsp corn syrup + 3 tbsp water)
1 teaspoon vanilla extract
dash of salt
1-2 drops green food color (optional)


Preheat the oven to 356°, prepare a muffin tray with cupcake wrappers (I used the silicone baking cups for the first time).

Melt the butter in a saucepan and then whisk in the cocoa powder and stout. Remove from the heat and set aside.

In a large mixing bowl combine the flour, baking powder and sugar. Make a well with the back of a spoon and pour in the melted butter mixture along with the eggs, sour cream (here I substituted cool whip) and vanilla extract.

Pour into the prepared cupcake wrappers and place in the oven for 20-25 minutes until they are risen and skewer inserted comes out clean.

When the cupcakes are baking, make the frosting. In a mixing bowl, combine sugar, butter, water (+ corn syrup), salt and vanilla extract on low speed, then increase to medium speed for 4-5 minutes until you reach the desired consistency.  Add more water if necessary.  Cool cupcakes thoroughly before frosting.

Let the muffins cool completely before spreading on the frosting.

Link to My Post on St. Patrick’s Day 2015:

Cuisine:  Irish

Main Ingredient:  Dessert

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