St. Paddy’s Day Bash
This menu is another throwback to our catering days of hosting events at the 1912 in Kaleden… with a couple of new additions!
House Baked Irish Soda Bread & Butter
Luck Of The Irish GREEN Salad
Baby kale and spinach greens, house pickled red onion & green cabbage, toasted pumpkin seeds & preserved lemon vinaigrette
Gluten free, dairy free
Sour cream & confit garlic whipped red skinned potatoes with crispy bacon, green onions & steamed green cabbage
Citrus Smashed Carrots
Lightly roasted & smashed carrots, citrus zest & lemon yogurt drizzle
Epic Corned Beef & Grainy Dijon Mustard
10 day in house brined & 24 hr sous vide beef brisket
Close your eyes and think about corned beef… ok now wipe that out of your mind and replace everything you used to know with this delicious cheffed up version.
Gluten free, dairy free
Guinness Brined & Glazed Chicken
Herb & beer brined chicken thighs, oven roasted apples, mushrooms & caramelized onions,
Guinness beer gastrique
*A gastrique is a sweet and tangy sauce that starts with a base of caramelized sugar. The sweetness is balanced out with a hint of vinegar & a whole lot of Guinness beer!
-Preheat oven to 350.
-Open up container of corned beef (smiley face on lid) and remove ramekin of mustard, place lid back on container and put in the oven along with the colcannon (covered - circle stamp on lid) and set a 5 min timer.
-In the meantime remove the lid and container of yogurt from smashed carrots and wrap with foil. Uncover chicken & remove container of sauce, remove lid from Irish soda bread.
*take note if which sauces go with each dish.
-When timer goes off place chicken in oven along with Irish soda bread and smashed carrots, set another 10 min timer.
-When timer goes off add container of roasted mushrooms & apples to container of chicken trying to keep the sauce underneath the chicken so the skin can continue to brown and crisp. Set another 5 minute timer and then check doneness - heat another 5 mins if necessary. Chicken should be golden brown and crisp.
-To Serve: shake salad vinaigrette well and toss with salad and toppings, starting with a small amount of the dressing and increasing as desired.
-Stir carrots, divide onto two plates and top with lemon yogurt. Stir chicken sauce and spoon over chicken thighs. Stir colcannon well and serve grainy mustard with corned beef.
*Household ovens vary, cook times are a guideline only*
Next weeks menu is featuring our THAI PANANG coconut chicken curry, "Pad Thai" glazed pot stickers, spring rolls and more!
Reminder - please place a cooler outside if no one will be home to accept your next Flambe' delivery 🙂