It’s St Patrick’s Day on Monday, so here are a couple of ideas to help you celebrate. They’re not green, but they are Irish, so it still counts – and even better, they are FAILSAFE. The Apple/Pear Barley Pudding is really delicious, and if you have the time or inclination, can be be presented very fancily. The Irish Potato Bread is easy to make and is great as a side dish or with eggs for breakfast.
To get the “green” effect, try serving these recipes in green dishes, or decorate the table in green (table cloths, serviettes, etc.).
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- Apple/Pear Barley Pudding
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- Irish Potato Bread
Apple or Pear Barley Pudding (Two Ways)
Print recipe
| Serves | 6 |
| Prep time | 2 hours, 30 minutes |
| Cook time | 30 minutes |
| Total time | 3 hours |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Region | Irish |
Ingredients
- 700g pears or Red/Golden Delicious apples
- 4 heaped tablespoons pearl barley
- 4 tablespoons lemon juice substitute (Refer to recipe)
- 4 cups water
If stirring in:
- 2 tablespoons double or thickened cream
If layering:
- 1 cup whipping cream
- 1 teaspoon pure icing sugar
Directions
Note
Low / Moderate Salicylates, Low Glutamates, Low Amines
Low Chemical / salicylates if using pears. Moderate salicylates if using Red or Golden Delicious apples.
The original recipe for this dessert used tart apples and added 4 tablespoons of sugar at step 4. The apples and pears used in this recipe were sweet enough to not need the sugar.
Irish Potato Bread
| Serves | 1-4 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Breakfast, Lunch, Savoury Snack, Side Dish |
| Misc | Serve Hot |
| Region | Irish |
| Website | Your Irish |
Ingredients
- 80g plain wholemeal flour
- 1/2 teaspoon baking powder
- pinch salt
- 30g butter
- 230g warm mashed potato (approximately 1 large potato)
- 2 tablespoons milk (approximate)
- Butter (to serve)
Optional
- 1 spring onion (finely chopped)
Directions
| 1. | Preheat the oven to 200°C. |
| 2. | Mix the flour, baking powder and salt in a medium sized bowl. Rub in the butter using your fingertips until the flour looks like breadcrumbs. |
| 3. | Add the spring onions, if using. |
| 4. | Add the mashed potato and mix together with your hands. Add enough milk, if needed, to make a soft dough. |
| 5. | Use your hands to pat the dough into a round about 15cm in diameter and 1cm thick. |
| 6. | Place the dough onto a greased baking tray and cut part way through to mark out quarters. Bake in the oven for about 20 minutes. |
| 7. | Serve hot with butter. |
Note
Low Chemical / Failsafe
Traditionally this bread is served for breakfast as part of a big fry up.
Thanks very much for your helpful website and, especially, for alerting me to the fact that the RPAH Handbook has been updated. Unfortunately, I am also sensitive to dairy and yeast, as well as amines, salicylate and glutamate so I can’t use some of your recipes. Nevertheless, I’m looking forward to trying the irish potato bread and some of your interesting sauces. And you have encouraged me to continue to re-introduce moderate-level foods from time to time.
Thank you Viviane, I hope you do at least find some inspiration here.