Tag Archives: irish

Roasted Malt Vinegar Potatoes

Every now and again I like to transport our dining experience to England…or rather.. perhaps just to a pub.  I dunno …Regardless, we do enjoy a big old plate of “Fish & Chips” with a tall beer and I was bound to make it happen.

However, this time I did not feel like cutting, soaking and frying homemade French fries (I know, I know…they come bagged frozen, and I currently happen to have two large bags in my freezer, but if you’re gonna do it..do it right), so I decided on roasted potatoes!

Naturally, they couldn’t be just any roasted potatoes, I needed a ‘British element’ to them.  Therefore, the presoaking in hot vinegar gives them that extra added bite and the roasting after helps them crisp up like your typical chips!  Once topped off with a bit more malt vinegar, the only difference you’ll notice is the extra time you have to enjoy!  Easy Peasy!

*You can use russet potatoes just as well, just cut into about 1″ cubes.

The Starting Lineup

  • 1 1/2 lbs small potatoes (Yukon gold/ or yellow), halved
  • 1/4 cup malt vinegar
  • 3/4 cup distilled white vinegar
  • 4 cups water 
  • 1 Tbsp kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2 tsp corn starch
  • Kosher salt and pepper, to taste 

Garnish

  • Malt vinegar
  • Chives, fresh
  • Dipping Sauce

In a large pot, bring water to a boil.  Remove from the heat and add in both of the vinegars and the tablespoon of salt.   Lay the potatoes into the hot salted, vinegar water and cover for 1 hour.

When the hour is up, preheat your oven to 425 degrees and line a large baking sheet with parchment paper and non-stick spray.

Completely drain the potatoes and pat dry with a tea towel or paper towels.  Once they are dry, place on the baking sheet and sprinkle on the cornstarch.  Follow that with a drizzle of the olive oil and evenly distribute with your hands.  Finally, add a good amount of the salt and pepper over top and make sure they’re in a single, even layer.  This will ensure they crisp up and do not steam and get soggy.

Bake these for 20 minutes.  Flip and toss and bake for another 20 minutes until just fork tender, golden and crisp.

Serve this in Lou of “chips” with your beer-battered cod and cold beer!  We also like to drizzle a bit more malt vinegar over top and fresh chives.  Enjoy!

MaltPotatoes

Guinness Corned Beef Sliders

Growing up I was quite fond of St. Paddy’s Day. The corned beef and cabbage part, I was not. Since being on my own, I created something along the lines of the traditional American-Irish meal. However, mine is better. At least to me. It is also a crockpot meal, so you can be at work during the day and when you return home all you need to do is eat & have a green beer. 🍀🍻
The Starting Lineup

  • 3lb+ corned beef
  • 2 small yellow onions, quartered
  • 2 carrots, quartered
  • 1 bottle of Guinness 
  • 1-2 cups water 
  • Bakery slider rolls/potato buns
  • KerryGold Dubliner or Irish Cheddar cheese, sliced

*I like too add spicy mustard to my finished sliders or this great, simple sauce:

Tangy Horseradish Cream Sauce

  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup Dijon Mustard
  • 1 tablespoon creamy horseradish sauce (you can add more to taste)

Mix all above ingredients together, cover and refrigerate till use.

 

 

 

 In a large crockpot, spray with non-stick and place in your cut veggies. They’ll act as a rack for the brisket. 

 Layer your corned beef over top. Typically, it will either have the seasoning already on it or you just cut open and sprinkle the attached packet over top the meat. (In a crockpot I like to trim off some of the fat before cooking it. Normally fat is a great thing for flavor, but a crockpot makes meats so tender due to its long cook-time).. Add in the 2cups water and the Guinness over top. 

 Whelp! That’s it for the meat! Cover that baby up and let it cook on low for 8-10 hours or high for about 5-6.

Dinner time!!!! Serve how you please, but I like to halve potato rolls and place on a lined baking sheet. Brush halved buns lightly with a bit of olive oil, butter or non-stick spray. Place under the ovens broiler for just a couple minutes till golden. Meanwhile, slice up that Irish KerryGold cheese! 

 Assemble the tender, hot corned beef over the toasted bun bottom and top with a slice of cheese or two, creamy sauce and the bun top! Serve with a cold Guinness and repeat! 

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