St Patrick's Day
St Patrick's Day is here again, and for the Celiac Kids, not being able to down a pint of Guiness is not such a problem BUT for their parents they maybe a little frustrated.
Get into the St Patrick's Day spirit with an Irish Feast. Let's dig deep to the roots of traditional cooking and use cabbages spinach, asparagus and leafy greens, and potatoes or and add corned beed. Many corned beef tins from the supermarket are gluten free but you can make your own too. Have a go at our Gluten Free Baked Corned Beef Hash.
Corned Beef Hash
| 700g potatoes, scrubbed potatoes |
| Olive oil |
| 1 onion, chopped |
| salt |
| 225g mushrooms, chopped |
| 350g canned corned beef , diced |
| 1½ tablespoons Worcestershire sauce |
| 2 tablespoons chopped parsley |
|
Met Me700g (1lb 9oz) waxy potatoes, scrubbed |
| Olive oil for brushing |
| 1 onion, finely chopped |
| salt |
| 225g (8oz) mushrooms, chopped |
| 350g (12oz) canned corned beef, diced |
| 1½ tablespoons Worcestershire sauce |
| 2 tablespoons chopped parsley |
Method
1.Boil potatoes in salted water for 20-25 minutes until tender, then drain and chop.
2 Heat over to 200°C
3 Fry onion and season with salt. Cover and cook gently until golden. Add mushrooms for a further 2 minutes.
4 Add the corned beef, potatoes and Worcestershire sauce and mix
5 Transfer to an ovenproof dish
6 Bake for 25 minutes
Serve with carrots, asparagus and cabbage
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