Wednesday, March 17, 2010

Whether it's St. Patrick's Day or Not....Make a Visit Raglan Road

Alright, you're in WDW right, March 17...and you want to get your St. Patrick on! What are you to do? Well, you could wear green and have that be it. But I have a better idea! Go visit Raglan Road at Downtown Disney's Pleasure Island.

This restaurant is fantastic and has some extremely good, authentic Irish food. This place is no joke on authentic! You can choose between Shepperd's Pie, Colcannon, Guinness Brown Bread, and lots of other great house specialties. Oh, and don't forget the Guinness! That's a necessity at a Pub like this!

We visited this restaurant back in January and I was a little nervous, seeing as how I'm not the most adventurous eater. The menu intimidated me a bit actually, since I'd never had authentic Irish food before in my life. However, once I ate there, I can tell you, I've been craving their food ever since. It is really that good.

If you're looking for a bit more fun, they have some great live entertainment. Monday - Saturday they have a band called Creel playing starting at 7 pm, with traditional Irish music. And don't forget to check out the Traditional Irish Dancer who's actually won awards for her skills. (I'm sure the fellas wouldn't mind checking her out for sure.)

Of course, St. Patrick's Day isn't the only day I suggest visiting this place. I highly suggest, whenever you're down in Walt Disney World to check them out. I don't think you'll be disappointed.

So, what if you don't have a trip planned any time soon? But you want to try to make some Irish cuisine on your own? Check out some of these great recipes, which I found on

First, we have the Guinness Brown Bread, which is fantastic! And make sure to try the Guinness Reduction as well. It's delicious!

½ cups Guinness
¾ pound Whole meal flour (whole wheat)
4 pounds All Purpose Flour
1 Tablespoon Salt
1 Tablespoon Baking soda
4 cups Oats, rolled
4 ounces Molasses
2 quarts Buttermilk

Method of Preparation:
Preheat oven to 350. Place all dry ingredients in a large bowl and add in the buttermilk in three batches as you mix and fold by hand lightly; the mixture should be quite sticky. Portion in to greased or buttered muffin pans. Bake in the oven until golden brown and it makes a hollow sound when tapped on the bottom. Enjoy with Kerry gold butter or Guinness reduction and Olive oil.

Guinness Reduction
1 pint Guinness
1 pint Sugar

Combine the Guinness and sugar in a large stockpot. Bring to a boil and reduce to simmer until reduced by half (approx 1 hour). Remove from the heat and allow to cool at room temperature. Do not leave the pot unattended while it is coming to a boil as it may boil over.

Want a great main course? Look no further than the Shepperd's Pie. Traditional Irish food at it's best.

Yield 4 mini shepherd's pies


1 shallot
1 teaspoon caster sugar
1 pound potatoes, well scrubbed
1 1/4 Tablespoons olive oil
1 small onion, finely chopped
1 small leek, finely chopped
1 small carrot, finely chopped
1 garlic clove, crushed
8 ounces lean minced lamb
1 1/4 Tablespoons tomato purée
1/4 stick (1 ounce) butter
2 teaspoons herb oil (recipe below)
salt and freshly ground black pepper
fresh thyme leaves, to garnish

Method of Preparation:

Preheat the oven to 350°F. Cut the shallot in half and then cut into thin slices lengthways, leaving the root intact. Arrange the slices on a non-stick baking sheet and sprinkle with the caster sugar. Bake for
5 minutes until lightly golden caramelized. Remove from the heat and leave to cool completely.

Cover the potatoes with cold water in a pan and add a pinch of salt.
Bring to a boil, then simmer for 15 to 20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and peel the potatoes while they are still hot.

Meanwhile, heat the olive oil in a pan. Add the onions, leeks, carrot and garlic and sauté for 3 - 4 minutes until just beginning to soften but not color. Stir the minced lamb into the pan and cook for 3 - 3 minutes until browned., breaking up any lumps with the back of a wooden spoon. Stir in the tomato purée and cook gently for another 10 minutes until completely tender. Season to taste and keep warm or reheat as needed.

Push the cooked peeled potatoes through a potato ricer or a sieve, using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.

To serve, spoon than mince mixture into 2 1/2 inch ring moulds set on warmed serving plates. Carefully remove the molds. Using two dessert spoons, shape the potato purée into quenelles and arrange 4 on top of each serving (or use a piping bag). Top with the caramelized shallot slices and drizzle and around the herb oil. Garnish with thyme leaves.

Herb Oil

4 ounces fresh basil sprigs
2/3 cup olive oil

Pick the leaves from the basil and then blanch them in a large pan of boiling water for 1 minute. Drain in a sieve and then rinse under cold running water to prevent them from cooking any further. Squeeze off any excess water and then tip on to kitchen paper and pat dry.

Place the blanched basil leaves into a food processor with the olive oil and process to a very fine purée, scraping down the sides of the container once or twice. Pass the purée through the sieve set over a jug or bowl, pressing down with the back of a ladle or wooden spoon until all of the liquid has gone through the sieve. Pour the herb oil into a squeezy bottle and leave to settle for at least 30 minutes to clear before using as required. Store in a cool place.

Finally, it's dessert time...and time to try the Bread and Butter Pudding!

1 loaf Pullman or Texas toast
1 pound Kerry gold butter softened
1 pound Sugar
1 quart Crème anglaise (see below)
1 cup Raisins soaked in Irish mist or water

Method of Preparation:
1. Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
Cut the “sandwiches in ½ on an angle (from corner to corner)
Butter the inside of 8 oven proof cups or preferred baking dish. One by one dip the “sandwiches” in the anglaise and place in the baking dish, layer the bread and a sprinkling of soaked raisins as you go until done.
Bake covered in a Bain Marie at 375 degrees for 35 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce.

Sauce Anglaise

6 each Egg yolks
2 cups Sugar
1 each vanilla bean split or a teaspoon vanilla extract
1 quart Heavy cream

Method of Preparation:
1. Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile combine the egg yolks and sugar in a bowl and whisk well.
When the creams reaches the almost boiling point, turn off and remove the pot from the flame. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. Then add the yolk sugar mixture to the cream, whisk well so that it does not curdle. Place over a low flame for 2 minutes whisking until it starts to thicken. Strain and allow to cool at room temperature.

Caramel Sauce

½ pound Butter, chilled
½ pound Brown sugar
1 cup Heavy cream

Method of Preparation:
Combine the sugar and butter in pot and cook over a medium high flame. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the cream to combine. Allow to cool to room temperature.

So happy eating! And Erin Go Bragh!

1 comment:

Hedy said...

I really have to get more than a Black and Tan at Raglan Road.