St Patricks Day Soup With Shamrock Croutons Food

ST PATRICK'S DAY SOUP WITH SHAMROCK CROUTONS

Steps:

• Melt the butter in a saucepan, add the onion and potato and cook gently, covered for about 10 mins, stirring occasionally.
• Add salt, pepper and broth and bring to the boil.
• Simmer uncovered for about 5 mins until the potatoes are tender.
• Add the spinach or sorrel leaves and cook for 5 mins more.
• Liquidize the soup until smooth.
• For the croutons: Cut shapes from the bread using a knife or a shamrock cutter and brush lightly with olive oil or butter.
• Broil on one side then turn over and sprinkle with the grated cheese and broil until cheese is melted.
• Place on top of the hot soup.

TRUE BANGERS AND MASH WITH ONION GRAVY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
• Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.