Going far beyond Irish borders, St Patrick’s Day is now celebrated around the globe and the 17th of March is usually reserved for some form of party or event – usually involving a pint of the black stuff! At Curves, we want you to enjoy the day and also make sure you do it as healthily as possible. So here are three St Patrick’s Day-inspired recipes for you to try:
Irish Soda Bread
- 1 tablespoon unsalted butter
- 4½ cups white whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2¼ cups buttermilk
Prep: 15min Cook: 40min Ready in: 1hr 45min
- Preheat oven to 220°C.
- Warm a 9-inch cast-iron skillet in the oven for 5 minutes. Remove the pan from the oven and add butter, swirling to coat the bottom and sides.
- Combine flour, baking soda and salt in a large bowl. Gradually add buttermilk, stirring just until the flour is fully incorporated. Do not overmix. The dough should still be sticky.
- Transfer the dough to the prepared pan, using a spatula to spread it evenly. Use a sharp knife to score a deep cross in the top of the loaf.
- Bake until cooked through and golden brown, about 40 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.
Irish Coddled Pork
- Small knob of butter
- 2 pork loin chops
- 4 rashers smoked bacon, cut into pieces
- 2 potatoes cut into chunks
- 1 carrot cut into large chunks
- 1⁄2 small swede cut into chunks
- 1⁄2 large cabbage cut into smaller pieces
- 1 bay leaf
- 100ml chicken stock
Prep: 10min Cook: 35min Ready in: 45min
- Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.
- Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.
- Serve at the table spooned straight from the dish.
This is a healthier version of a classic Irish treat.
Prep: 15min (plus at least 4 hrs chilling) Cook: N/A Ready in: 4 hrs 15 mins
- 1 cup dates,
- 1 cup oats,
- 1 cup chopped nuts (1/2 pecans and 1/2 almonds)
- 4 Weetabix
- 1/2 cup dark choc chips
- 1/2 cup nut butter
- 1/2 cup maple syrup
- 2 tbsp of desiccated coconut
- 2 tbsp of chai seeds
- 2 tsp of vanilla essence
- Blend the 4 Weetabix in a mixer then add the dates and oats.
- Scoop into a bowl and mix in the maple syrup, nut butter, chopped nuts, dark choc chips as well as 2 tbsp of desiccated coconut, 2 tbsp of chai seeds and 2 tsp of the vanilla essence.
- Keep mixing until the ingredients are well combined and you have a sticky mixture.
- Spread this out onto some cling film or foil, sprinkle some extra desiccated coconut on the mixture if you wish, then shape the mixture into a long sausage-like shape.
- Roll the cling film or foil containing the mixture into a long tube and twist the ends to make sure it keeps its shape and put it in the fridge for 4 hours.
- Cut up into Fifteen slices and share with friends and family.
We hope that will help you celebrate St Patrick’s Day a little bit more healthily! For more advice and information on healthy living, please contact your nearest Curves club or book a free consultation now!