Sunday Food: Irish Skink
(Picture courtesy of wikimedia commons.)
St Paddy’s Day Eve, and you’re making of the corned beef and cabbage, hold the green eggs and ham. Just to throw in old world reality, let’s try putting together a real Irish dish, called skink.
- 3 sticks of celery, trimmed and finely diced
- 6 cos-type lettuce leaves, rinsed and chopped
- 4oz green peas
- 4 spring onions, trimmed and chopped
- 1 dessert-spoon fresh chopped chives
- 1 ½ to 2 pints chicken stock
- 3 fluid oz double cream
- 1 egg yolk
- 4 sprigs parsley, 1 sprig thyme and a bayleaf tied together
- Chopped parsley to garnish
- Salt and pepper
Method for Making Irish Skink
Place the vegetables, herbs, seasoning and stock into a saucepan.
Bring to the boil.
Cover and simmer for ½ hour or until the vegetables are tender.
Remove the bouquet garni.
Blend the cream and egg yolk and add to the soup.
Heat without boiling.
Add salt and pepper to taste.
That is also called broth, and should warm the cockles of your heart, should you have some. No, there’s not a medicine for that.
Some of us aren’t the slightest bit Irish, but we can enjoy the silliness anyway. Print out a Guinness label and wrap it around the can of choice, you may win a prize – like I did.
And here’s raising a draught of Sam Adams, or Heinekin, for boycotting the parade on St. Patrick’s Day because LGBT weren’t allowed to march.