Celebrate St. Patrick’s Day With These Irresistible Irish Recipes

By on 10th March 2014 (updated: 10th March 2020) in Cooking

Traditional Irish Soda Bread

Whether you’re a native to the land or not, there’s no denying the irresistibility of a good old home cooked Irish meal.

On the 17th March everyone gets involved in St. Patrick’s Day, so to celebrate, why not broaden your horizons and get a true taste of Ireland with four of these fantastic traditional recipes?

Irish Soda Bread

Preparation and cooking time: 50 minutes


  • 1tsp salt
  • 30g butter
  • 450ml buttermilk
  • 250g of white flour
  • 100g of porridge oats
  • 1 tsp bicarbonate soda
  • 250g of wholemeal flour



To get started, preheat the oven to 200°C (gas mark 6). Mix all of the flour, oats, bicarbonate of soda and salt together and then rub in 30g of butter.

Tip in the buttermilk and stir quickly with a dining knife. You’ll then need to bond the dough together, gently pinching it with your fingertips.

Once the dough has formed, mould it into a flattened, round loaf, and place on top of a dusted baking sheet.

Lightly nick the top of the loaf and bake for around 35 minutes. When cooked, cover the bread with a clean tea towel and allow it to cool for around 25 minutes before serving.

Smoked Salmon With Colcannon

Preparation and cooking time: 30 minutes


  • Chives
  • 2 tbsp. olive oil
  • A splash of milk
  • 2 smoked salmon fillets
  • 1 bowl of mashed potato (ready or homemade)



Place the salmon fillets in a small dish and splash with milk. Cover the bowl with cling film before microwaving for 5 minutes.

Remove the salmon from the microwave and place in a sizzling frying pan on low to medium heat for 5 minutes.

While you are waiting on the salmon, put your mashed potato in the microwave until it is piping hot.

Once the mash is heated, mix in around half of the chives for some delicious colcannon and place on a plate.

Take the salmon from the heat and position atop your pile of colcannon, covering with the remaining chives, and there you have it.

Guinness Stew

Preparation and cooking time: 3 hours 30 minutes


  • 1 chopped onion
  • 10 diced carrots
  • 3 tbsp. plain flour
  • 1 can Guinness
  • 1 beef stock cube
  • 3tbsp. vegetable oil
  • 1kg diced stewing beef
  • 8 large chopped potatoes
  • A few pinches of thyme and mixed herbs



Begin by preheating the oven to around 160°C (gas mark 3).

Whilst the cooker is warming up, fry off the beef and set to one side.

Place any vegetable oil into a lidded casserole dish and heat while adding all onions, carrots and potatoes to the frying pan to brown them off. Then add in 2 tablespoons of flour and mix vigorously.

Next, place your meat, vegetables and any juices into a heated dish and give them a good stir. Pour in the Guinness and sprinkle over a whole beef stock cube.

Finally, flick in a few pinches of salt, mixed herbs and thyme.

Cover your ovenproof casserole dish with a lid and place in the oven for around 2hours 45minutes.

When ready, leave the stew to settle a while before tucking in.

Traditional Irish Apple Cake

Preparation and cooking time: 50 minutes


  • 1tsp ginger
  • 3tbsp. cocoa
  • 1tsp cinnamon
  • 180g plain flour
  • 1tsp mixed spice
  • 5 free range eggs
  • 200g white sugar
  • 100ml vegetable oil
  • 1tsp baking powder
  • 4 peeled, cored and chopped apples



Ready the oven by preheating to 180°C (gas mark 4) while placing a sheet of baking parchment at the base of your round cake tin.

With a large mixing bowl, beat 5 eggs and sugar for 4-5 minutes until thick. Then tip in the vegetable oil.

Using a sieve, add in all of your powders and dry ingredients and stir through until you achieve a smooth mixture. Throw in the chopped apples and stir through one more time.

With your tin at the ready, spill in the cake mixture as carefully as you can and bake for 45 minutes, checking intermittently.

When it cools down, dust the top of the dessert with an extra bit of sugar and cinnamon for an even tastier flavour.


We hope you have found this post useful. If you have any great Irish recipes, then please feel free to head over to the Ovenu Facebook page and share them with us.

Soda bread image courtesy of Bigstock

Rik Hellewell is the Founder & Managing Director of Ovenu and a member of the Approved Franchise Association. He established Ovenu in 1993, cleaning 4,000 ovens and proving his concept over five years before starting the franchise business. Since then he has helped over 200 franchisees achieve their dreams of running successful businesses of their own. Established for over 25 years, the Ovenu concept has proven successful across the UK, New Zealand, Australia and the USA.