A SAVORY PIE - BACON AND EGG PIE
BAKED SALMON
BAKED STUFFED HERRING
BAKED TRIPE
BAKED TROUT WITH WHITE WINE AND FRESH HERBS
BANGERS IN RUM SAUCE
BANGERS
IRISH BANGERS 
BASIC IRISH SAUSAGES
BATTERED DUBLIN BAY PRAWNS
BEACAN BRUITHE(BAKED MUSHROOMS) 
BEEF AND GUINNESS STOUT CASSEROLE
BEEF AND STOUT CASSEROLE
BEEF IN GUINNESS
BEEF WITH GUINNESS
BEER MARINADE
BLACK PUDDING AND VEGETABLE CASSEROLE
BOILED BACON AND CABBAGE
IRISH BOILED DINNER
CABBAGE AND BACON
CHACHA MURPHYS
CHICKEN AND LEEK PIE
CHICKEN PIE
CHICKEN LEEK PIE
COD AND BACON BAKE
COD COBBLER
COD STIR FRY
CODDLED EGGS WITH SMOKED SALMON
COLCANNON 1
COLCANNON 2
COLCANNON 3
COLCANNON 4
COLCANNON 5
COLCANNON 6
CORNED BEEF AND CABBAGE 1
CORNED BEEF AND CABBAGE 2
CORNED BEEF AND CABBAGE 3
CORNED BEEF AND CABBAGE 4
CORNED BEEF AND CABBAGE 5
CORNED BEEF AND CABBAGE WITH HORSERADISH SAUCE
CORNED BEEF AND PARSNIP MASH
CORNED BEEF & CABBAGE WITH HORSERADISH SAUCE
CRAB CAKES
CREAMED FRESH HADDOCK
CREAMY CRUNCHY WHITE FISH SALAD
CRISPY OAT, HERRING, AND APPLE RINGS
CRUBEENS
CRUBEENS (PIGS TROTTERS)
BASIC BRINE FOR TROTTERS
CRUSTY ROAST LAMB
FILLETS OF WHITING WRAPPED IN BACON
DRESSED CABBAGE
DRESSED CRAB
DRESSED WHOLE SALMON
DUBLIN CODDLE 1
DUBLIN CODDLE 2
DUBLIN CODDLE 3
DUBLIN CODDLE 4
DUBLIN CODDLE 5
DUBLIN CODDLE 6
DUBLIN CODDLE 7
DUBLIN CODDLE 8
DUBLIN CODDLE 9
DUBLIN LAWYER
DUBLIN STEWED PORK
DUBLIN SUNDAY CORNED BEEF AND CABBAGE
HORSERADISH SAUCE

A SAVORY PIE - BACON AND EGG PIE    Back to Top

2 cups all-purpose flour,
1 level teaspoon salt
1/3 cup lard
3-4 tablespoons cold water
rashers bacon (thick sliced bacon-if you cant get Irish sliced bacon use 12-15 slices of American style bacon.)
6 eggs.

Sift flour and salt into a bowl. Cut up fats and rub them into the flour. Gradually add the water mixing it in with a knife until the mixture forms a ball and leaves the bowl clean. Lightly shape on a floured board and cut in two pieces. Grease a 10 inch pie plate, roll out half the pastry and line the plate with this. Place the rashers like the spokes of a wheel and break an egg into each space. Roll out the other half of the pastry and carefully cover the filling with this. Crimp the edges all around, lightly mark segments with a knife so that each person gets a rasher and an egg- brush the top with milk. Place in a preheated oven at 400 degrees for 40-45 minutes
Back to the top

NOTE: Eaten cold or warm at home or on country outings savory pies turn up everywhere as popular dishes.

BAKED SALMON   Back to Top

1 fresh salmon (about 5 pounds/ 2 kilograms)
parsley
salt and pepper
1/2 cup butter
1/2 cup dry cider
1/2 pint/ 250 milliliters/ 1 cup double cream
(serves eight to ten)

Clean and de-scale the salmon, cut off the head and tail and trim the fins. Stuff the parsley into the gullet. Butter some aluminum foil and form a loose envelope round the fish, sealing both ends but leaving the top open for the moment. Dot the rest of the butter over the salmon, season and pour over the cider and the cream Now seal the foil along the top, leaving only a small vent. Bake in the oven for 1-1/4 hours at gas mark 4, 350°F, I80°C. When ready, take from the oven, remove the skin and reduce the sauce by boiling, stirring all the time. Serve with boiled new potatoes and fresh garden peas.

BAKED STUFFED HERRING   Back to Top

4 Tablespoons Breadcrumbs (heaping)
1 Tablespoon Parsley, chopped
Small egg, beaten
Juice and rind of lemon
1 pinch Nutmeg
Salt and pepper
8 Herrings, cleaned
2 cups (300 milliliters) Hard cider
Bay leaf, well crumbled
Fresh ground pepper

First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff each of the fish with the mixture. Lay fish in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Good with mashed potatoes and a Guinness stout!

BAKED TRIPE   Back to Top

1-1/2 pounds Tripe, cut in thin strips
2 Tablespoons Vinegar
2 Tablespoons Oil
1 Handful mushrooms, sliced
1 Large onion
4 Tablespoons Butter
2 Tablespoons Flour
Tomato puree
Salt and pepper
1 cup Breadcrumbs
Parsley
2 Tablespoons Water

Marinate the tripe in the oil and vinegar for half an hour. Clean and prepare the onions and mushrooms, and sauté in the butter for two or three minutes. Remove from the frying pan and set aside. Stir in the flour and mix in the tomato puree (about 2 Tablespoons) plus the water. Season with salt and pepper. Grease a fireproof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs. Repeat this, and finally pour on the tomato sauce. Top with the breadcrumbs. Bake in the oven for 30 minutes at 350F. Remove and garnish with chopped parsley before serving. Servings: 4

BAKED TROUT WITH WHITE WINE AND FRESH HERBS   Back to Top

4 (6-ounce/175-grams) skinned fillets of rainbow trout
4 tablespoons dry white wine
2 teaspoons lemon juice
4 teaspoons olive oil
1 teaspoon each of chopped fresh parsley, chives, dill, basil

Preheat the oven to 190C/375F/Gas Mark 5. Place the fish in a lightly oiled ovenproof dish. Add white wine and lemon juice. Bake for 15-20 minutes. Remove fish. Retain juices. Stir olive oil and herbs into the juices. Serve with boiled potatoes and vegetables.

NOTE: A very healthy and simple dish. Salmon may be used instead of trout.

BANGERS IN RUM SAUCE   Back to Top

1 pound Shannon Traditional Sausages (Bangers)
1-1/2 to 2 ounces rum (white or dark)
2-1/2 tablespoons dark brown sugar

Cook sausage until lightly browned in a skillet with a little oil. Drain on paper towel. Slice sausage into three equal parts. Steep in rum for 2 hours. Sprinkle sugar over rum and sausages making sure they are covered with liquid. Cook in 325 C oven for 15-20 minutes or until bubbling. Serve with cocktail sticks.
Serves 6 to 8

BANGERS    Back to Top

1/2 pound Lean pork, ground
1/2 pound Lean veal, ground
6 ounces Pork fat, ground
3 slices Of white bread with crust, crumbled or finely chopped
1 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1/8 teaspoon Mixed grated nutmeg
1/8 teaspoon Mace
1/4 teaspoon Minced fresh thyme or
1/8 teaspoon Dried thyme
1/4 teaspoon Minced fresh marjoram or
1/8 teaspoon Dried marjoram
2 teaspoons Minced fresh sage or
1 teaspoon Dried sage
1 teaspoon Loosely packed finely grated lemon peel
1 large Egg
Prepared Hog Casings

Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage. Yield: 2 servings

IRISH BANGERS    Back to Top

2 teaspoons ground white pepper
1 teaspoon ground ginger
1 teaspoon sage
1 teaspoon mace
3 ounces salt
6 ounces bread crumbs -plain
10 pounds fat pork butt (if lean add 1 lb fat back
2 cups ice water

Grind meat-1/2 medium 1/2 fine add spices and mix very well. Stuff into small casing links or make into compact patties. Leave overnight in Fridge before freezing. Fry till golden brown.

BASIC IRISH SAUSAGES   Back to Top

1-1/2 pounds lean pork
8 ounces pork fat, without gristle
1/2 teaspoon ground allspice
1 teaspoon salt
fresh-ground pepper
pinch dried sage or marjoram
1 ounce white breadcrumbs (opt)
ground ginger
mace
nutmeg cloves
cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. Yield: 4 servings

BATTERED DUBLIN BAY PRAWNS   Back to Top

12 large green prawns
1/4 cup milk
2 tablespoons seasoned flour
1 cup plain flour
1/4-1/2 cup ale
oil, for deep-frying
1 egg
lemon wedge and parsley, for garnish

Remove heads and shell from prawns, leaving tail intact. Slit down back of prawn and remove center vein. Sift flour into a bowl. Beat egg and milk together, blend and stir through flour to form a smooth paste. Add sufficient ale to form a batter consistency. leave to stand for 30 minutes.

Heat oil for frying in a deep, heavy based pan. Toss prawns in seasoned flour, dip into batter one at a time. Lower six prawns carefully into oil and cook for 2 minutes, or until golden brown. Remove prawns with strainer, drain well on absorbent paper and keep warm. Cook remaining prawns, drain well.

Serve on a warm serving plate and garnished with parsley sprigs and lemon wedges.

Note: To season flour add a sprinkling of salt and white pepper to plain flour. Do not cook more than six prawns at once as this will lower the oil temperature and cause prawns to absorb excess oil.

Hint: Dublin Bay is famous for its lobsters and prawns (also known as Norway lobsters). King prawns can be used for this recipe.

BEACAN BRUITHE(BAKED MUSHROOMS)    Back to Top

16 Large field mushrooms
4 ounces Chopped onions
4 ounces Whole wheat breadcrumbs
4 ounces Sausage meat
1 teaspoon Chopped sage
Salt and pepper

Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausage meat, herbs and seasonings. Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven. Makes 4 servings.

BEEF AND GUINNESS STOUT CASSEROLE   Back to Top

1-1/2 pounds (675 grams) Beef, cubed
6 ounces (180 grams) Lean bacon, cubed
1 Tablespoon Vegetable Oil
1 pound (450 grams) Shallots or small onions
3 Cloves Garlic
1 Tablespoon Sugar
Salt, to taste
Pepper, to taste
Dried Basil, to taste
Dried Parsley, to taste
1 Tablespoon Butter or Margarine
2 Tablespoons Flour
1 bottle Guinness Stout
1 Tablespoon Wine or Cider vinegar

Sauté the beef and bacon in a little oil until browned. Drain off the excess liquid and remove the meat and set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the Guinness Stout.

Place the meat and the small onions in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover the casserole and place in the oven.

Cook very gently for up to 3 hours at 300F (150C). Check occasionally. If the casserole seems to be drying a little, you can add more Guinness.

Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce. Makes 4 servings.

BEEF AND STOUT CASSEROLE   Back to Top

1-1/2 pounds Beef
6 ounces Lean bacon, cubed
1 pound Shallots or small onions
3 Cloves garlic
1 Bouquet garni
1 Tablespoon Sugar
Salt and pepper
Basil and parsley
1 Tablespoon Butter
2 Tablespoons Flour
1 Tablespoon Wine or cider vinegar
1 Bottle of stout

Sauté the beef and bacon in a little oil. Drain off the excess liquid. Remove the meat and set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the stout. Place the meat and the small onions (peeled) in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover and place in the oven. Cook very gently for up to 3 hours at 300F. Check occasionally. If the casserole seems to be drying a little, you can add more stout. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce. Servings: 4

BEEF IN GUINNESS   Back to Top

2-1/2 pounds/ 1 kilogram shin of beef
2 large onions
6 medium carrots
2 tablespoons seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pint/ 250 milliliters/ 1 cup Guinness with water
sprig of parsley
(serves four)

Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1-1/2 to 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.

NOTE: The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderize the tough but flavorsome meat.

BEEF WITH GUINNESS   Back to Top
Beef With Stout The Only way to Cook Beef-sometimes add oysters!

1/4 pound Butter
1 pound beef chuck cut into 1 x 2-inch pieces
1 large sweet onion-sliced thin
bouquet garni: thyme, sage, parsley, bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
1 pint Guinness stout
4 medium potatoes (1 lb peeled)
2 tablespoons parsley
large manly sweet carrots.

Heat butter in skillet brown the beef in batches-set beef aside. Cook onion in hot fat for 3 minutes-just softened, return meat to pan add bouquet garni, salt, pepper, stock and stout and bring the mixture to a boil. Cook stew uncovered in preheated 350 degree oven for about one hour add potatoes and bake e for 45 minutes until all is tender. Add salt and pepper to taste. Thicken sauce with butter and flour. Garnish with parsley.

BEER MARINADE   Back to Top

2 (12-ounce) bottles of any lager-style beer
1/2 cup finely chopped fresh basil
1/4 cup fined chopped fresh tarragon
2 to 3 tablespoons finely chopped fresh thyme
1/4 cup chopped shallots
6 garlic cloves - pressed
1 Tablespoon coarsely cracked black peppercorns
1 teaspoon kosher salt
1 cup olive oil

Combine the beer, herbs, shallots, garlic, peppercorns and salt in a non-reactive mixing bowl. Whisk in the oil a little at a time. Yield: 4 cups.

BLACK PUDDING AND VEGETABLE CASSEROLE   Back to Top

2 Shannon Traditional Black Puddings, skinned and sliced
2 potatoes, peeled and diced
2 carrots, pared and sliced
1 large leek, sliced
2 onions, peeled and sliced
1/4 small white cabbage, shredded
1 can red kidney beans, drained and rinsed
Optional: 1 chicken stock cube
Salt & pepper to taste
2 tablespoonfuls of oil

Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes. Add the cabbage and the kidney beans and cook for 5 minutes more. Sauté the slices of black pudding in oil until they are crisp on the outside. Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.
Serves 4 to 6

BOILED BACON AND CABBAGE   Back to Top

2-1/2 pounds Collar of bacon
Medium-sized cabbage

Place the joint in a pot, cover with cold water and bring to the boil, Remove the scum that floats to the surface. Cover and simmer for 1-1/2 hours (or 30 minutes per pound). Cut cabbage into quarters and add to pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your liking. (Test constantly: don't overdo it!) Drain, and serve with potatoes boiled in their jackets, and a sharp sauce -- mustard or (if you can get it) HP sauce. Servings: 4

NOTE: In Ireland, "bacon" can mean *any* cut of pork except ham. When people here want what North Americans call bacon, they ask for "rashers" or "streaky rashers". As far as I can tell, "collar of bacon" is a cut from the hock, picnic shoulder, or shoulder butt.

HINT: For this recipe you want any thick cut of pork, with or without bones, about four inches by four inches by four or five inches. It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and then start the recipe.

IRISH BOILED DINNER   Back to Top

4 pounds Brisket corned beef
1 can Onion soup
4 Whole peppercorns
1 medium Clove garlic, minced
1 Bay leaf
1/4 teaspoon Rosemary, crushed
6 medium Carrots, cut into 1-inch pieces
6 medium Potatoes, quartered
1/2 cup Celery cut into 1-inch pieces
1 medium Green cabbage, wedged
3 tablespoons Water
3 tablespoons Flour

Rinse corned beef; place in large heavy pan. Add soup and seasonings; cover; cook over low heat for 3-1/2 hours. Add carrots, potatoes and celery; place cabbage on top, cover. Cook about 1 hour or until everything is tender. Remove meat, vegetables and bay leaf. Gradually blend water into flour until smooth. Slowly stir into sauce. Cook, stir until thickened. Makes 6 servings.

CABBAGE AND BACON   Back to Top

1 Large or 2 small Savoy cabbages
8 rashers bacon
1 Salt and pepper
4 Whole allspice berries
300 milliliters Bacon or chicken stock

Cut the cabbage in half and boil for 15 minutes in salted water. Drain, and soak in cold water for 1 minute, then drain well and slice. Line the bottom of a casserole with half the bacon strips, then put the cabbage on top and add the seasonings. Add enough stock to barely cover, then put the remaining strips of bacon on top. Cover and simmer for an hour, until most of the liquid is absorbed. Servings: 4

CHACHA MURPHYS   Back to Top

4 baking potatoes (1-1/2 pounds) scrubbed
1/3 cup reduced-fat sour cream
1/4 cup buttermilk
2 Tablespoons fresh cilantro, chopped
2 Tablespoons tomato salsa
salt
freshly ground pepper
1/2 cup Monterey jack cheese sharp Cheddar cheese, grated

Pierce potatoes with a fork and wrap individually in a double thickness of paper towels. Microwave on high for 5 minutes. Rotate the potatoes and microwave on high until tender, about 5 minutes more. Unwrap the potatoes and let cool slightly.

Cut off a 1/4-inch thick slice along the top of each potato. With a melon baller or teaspoon, carefully hollow out the potatoes, leaving the shells. Put the insides in a medium-sized bowl, and mash with a fork or potato masher. Add sour cream, buttermilk, cilantro and salsa, mix well. Season with salt and pepper. Fill the shells with the potato mixture. Arrange the potatoes in a microwave-safe pie plate or baking dish. Cover with vented plastic wrap. Microwave on high for 5 minutes, or until heated through. Sprinkle the potatoes with cheese and serve. Serves 4.

NOTE: During the latter half of the nineteenth century, a potato was called a Murphy in the Old West, after the large number of Irish who immigrated there. "Cha-Cha" refers to the spicy flavors in the potato filling. The microwave oven cuts the cooking time to 15 minutes.

CHICKEN AND LEEK PIE   Back to Top

6 ounces Shortcrust pastry
1 Chicken, about 4 pounds*
4 Slices ham steak
4 Large leeks, cleaned/chopped
1 Medium onion
1 Salt and pepper
1 pinch Ground mace or nutmeg
300 milliliters Chicken stock
125 milliliters Double cream

*Jointed, chopped and boned.

Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. In a deep 1 to 1-1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25 to 30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.) Servings: 4

CHICKEN PIE   Back to Top

Pastry:
2 cups plain flour
1/2 teaspoon salt
140 grams butter
1 teaspoon water

Filling:
1 kilogram chicken thigh fillets
200 grams ham
2 tablespoons plain flour ground pepper
1/2 teaspoon ground nutmeg
2 large leeks, chopped
1 onion, thinly sliced
80 grams butter, melted
1/2 cup chicken stock
1 egg, for glazing
1/2 cup cream

Preheat oven to 200 C. Grease a large shallow ovenproof dish with melted butter.

To make Pastry: Sift flour into a bowl; add salt. Rub through the butter until mixture resembles fine breadcrumbs. Add water to form a stiff dough, knead lightly, refrigerate.

To prepare the Filling: Trim fat and any bone chips from fillets, cut into 2-1/2-centimeter pieces; cut ham into 1-centimeter strips. Combine flour, pepper and nutmeg in a plastic bag, toss chicken pieces through flour mixture until well coated.

Place half the leek and onion in layers over the base of prepared casserole dish. Top with half the ham and chicken pieces. Repeat layers using remaining onions, leeks, ham and chicken. Drizzle melted butter over filling, add stock.

Knead pastry lightly, roll it out to fit dish, allowing for a decorative edge. Glaze the edges of the casserole dish with a little of the beaten egg. Cover pie with prepared pastry. Decorate edges of pastry to form a seal on the pie, glaze with beaten egg. Cut three deep slits in the pastry to allow steam to escape- cream will be added through these later.
Bake for 1 hour, or until pastry is golden brown and chicken is cooked. Remove from the oven and leave to stand 5 minutes. Pour cream into slits and allow to stand a further 10 minutes before serving.

Note: Chicken Pie tastes best if it is eaten on the day of baking.

CHICKEN LEEK PIE   Back to Top

10-12 inch pie pastry
1 Chicken, about 4 pounds*
4 (1-inch-thick) Slices ham steak
4 large leeks, cleaned/chopped
1 large onion, chopped
Salt and pepper
1/2 teaspoon Ground mace or nutmeg
2 cups Chicken stock
1 cup heavy cream

*Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage, 1 stalk chopped celery, and 1 chopped onion.

In a deep 1 to 1-1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)

COD AND BACON BAKE   Back to Top

750 grams cod steaks
15 grams butter, melted
1 Spanish onion, chopped finely from top to base
500 grams old potatoes, peeled and thinly sliced
ground pepper
4 rashers bacon, halved, rind removed
2/3 cup cream
1/4 cup chopped parsley

Preheat oven to 180 C. Remove skin and bone from fish steaks, cut into large serving slices. Grease a 20-centimeter ovenproof dish with butter. Place onion in base of dish and arrange overlapping potato slices over the onion. Season with pepper. Place fish slices on potatoes, then bacon over fish. Pour cream over top, cover.

Bake for about 30 minutes, remove cover, cook a further 10 minutes until bacon is crisp. Remove and serve garnished with chopped parsley.

Hint: Any firm, thick white fish fillets or steaks can be used in this recipe. When buying fish fillets or steaks always look for moist flesh and firm texture with no sigh of discoloration or dryness. Store in plastic wrap in an airtight container in the refrigerator for up to two days.

COD COBBLER   Back to Top

1-1/2 pounds Skinless filets of cod
2 ounces Butter
2 ounces Flour
1/2 liter Milk
3-1/2 ounces Grated cheese
8 ounces flour
2 ounces Grated cheese (for scones)
2 ounces Butter (for scones)
1 teaspoon Baking powder (for scones)
1 pinch Salt (for scones)
1 Egg (for scones)

Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 ounces each of butter and flour, 1/2 liter milk and 3-1/2 ounces grated cheese: pour over fish. Then make scone dough -- rub 2 ounces butter into flour with 1 teaspoon baking powder, and pinch of salt. Add 2 ounces grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. Servings: 4

COD STIR FRY   Back to Top

1 to 1.5 pounds / 450-675 grams cod - filleted and skinned
1/2-inch root ginger - finely grated
1 clove garlic - finely grated
1 courgette - cut into matchsticks
4 ounces/110 grams baby corn
4 ounces./110 grams spinach
2 ounces./55 grams mangetout
2 chilies - deseeded and finely chopped
1 tablespoon soy sauce Juice and zest of 1 orange
Flour, salt and pepper
Sesame seed oil

Cut fish in 1.5-inch cubes. Toss lightly in seasoned flour. Heat half the oil in a wok or deep pan. Fry fish briskly, browning all sides. Remove. Heat remaining oil. Add chilies, garlic and ginger. Stir-fry for one minute. Add courgette, corn, mangetout and spring onion. Continue to stir-fry. Return fish to pan with spinach, soy sauce, orange juice and zest. Cook for two minutes. Substitutions Salmon, monkfish, pollock, rock salmon, hake.

CODDLED EGGS WITH SMOKED SALMON   Back to Top

For each person:
1 egg
1 leaf of sorrel half a slice of smoked salmon, slivered
1 teaspoon thick cream pepper
1/4 oz butter

You will need individual ramekin dishes, one each. Place the empty ramekins into a saucepan and add hot water to the pan, to about half way up the outside of each ramekin. Rest the saucepan over a low to medium heat. Put butter into each dish and allow it to melt. Add the slivered salmon and torn up sorrel. Heat gently for a few seconds and then break in the egg one per ramekin. Add the cream and the pepper, to taste.

The length of time it takes to cook depends on your saucepan (which should be heavy), the freshness of your egg (which should be very fresh), and the heat of your stove, which should remain medium to low. The egg is ready when the white is set, but the yolk should still be runny. It will take at least three minutes. Take the ramekins out as soon as you feel the white is firm. The salmon means, of course, that you can drink something fizzy with this, should that be your pleasure.

COLCANNON 1   Back to Top

1 pound Curly kale or cabbage, cooked
1 pound Potatoes, cooked
1 Onion, chopped
1 ounce Dripping per pound vegetables
Salt and pepper
Milk if necessary
1 Ring, wrapped in greaseproof paper

Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage. Season to taste, and stir in a little milk if the mixture is too stiff. Add the rest of the dripping to the hot pan and, when very hot, turn the potato and cabbage mixture into the pan and spread it out. Fry until brown, then cut it roughly and continue frying until there are lots of crisp brown pieces. Just before serving, slip in the wrapped ring -- the trick, as you can see from the rhyme, is to make sure the ring doesn't turn up too soon -- then the children will eat it all willingly! Yield: 4 servings

COLCANNON 2   Back to Top

4 medium potatoes, peeled
4 cups shredded cabbage (300 grams)
60 grams butter
1/2 cup chopped spring onions
2/3 cup warm milk ground pepper
1 tablespoon chopped parsley, for garnish

Cut potatoes into quarters and cook in boiling water for 15 minutes, or until tender. Drain, mash with a fork until dry and mealy. Cook cabbage in boiling water for 10 minutes, remove from pan with tongs, drain well. Melt butter in a large pan, add cabbage and stir in spring onions, cook for 1 minute. Combine cabbage mixture with mashed potatoes. Add enough warm milk to give a creamy consistency. Season with pepper and serve, garnished with chopped parsley. Drizzle over extra melted butter for a richer dish.

COLCANNON 3    Back to Top
WINTER VEGETABLE CASSEROLE

1 pound Potatoes, sliced
2 medium Parsnips, peeled and sliced
2 medium Leeks
1 cup milk
1 pound Kale or cabbage
1/2 teaspoon Mace
2 large Garlic cloves, minced
1 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons butter
1 bunch fresh Parsley, chopped

Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.

COLCANNON 4   Back to Top

1 pound white cabbage (after core is removed)
1/2 tsp mace
1 tsp salt and pepper to taste
2 pounds potatoes, scrubbed and sliced, with skins left on
2 garlic cloves
2 medium leeks, thoroughly washed and sliced
8 tbsp (1 stick) butter
1 cup milk

Bring a pot of salted water to a boil, and boil the cabbage until tender, about 12 to 15 minutes. Drain off the water and chop the>cabbage. Set aside.

Bring another pot of water to a boil and boil the potatoes until just barely tender. Drain off the water and set aside. Put the leeks in a saucepan, cover with the milk, bring close to boiling, then turn down to a simmer until tender. Set aside. Add the mace, salt, pepper and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk to the potatoes and mix, taking care not to break the leeks down too much (for texture).

Add a little more milk if needed to make it smooth. Now mash in the cabbage and lastly the butter. The texture you want to achieve is a smooth-buttery potato with interesting pieces of leek and cabbage well distributed in it.

Transfer the whole mixture to an ovenproof dish, make a pattern on the top of a fork-furrow (run a fork across the whole surface one way, then criss-cross it the opposite way). Place under a broiler to brown for about 5-8

COLCANNON 5   Back to Top

4 medium potatoes, peeled and boiled
3 tablespoons butter, to taste
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1/4 cup milk
2 tablespoons sour cream
8 ounces kale, cooked and chopped
1 tablespoon onion, grated

Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy. Stir in kale and grated onion. Serve at once. Serving Size: 6

COLCANNON 6   Back to Top

1 pound cabbage cored, quartered and shredded
2 pounds potatoes, peeled and cut into 2-inch pieces
2 small leeks (white and pale green parts only) washed and sliced
1 Cup milk
1/2 teaspoon ground mace
8 Tablespoons + 2 Tablespoons butter
salt and pepper

In separate pans, cook cabbage and potatoes in boiling salted water until tender, 12 to 15 minutes. Drain cabbage and chop, drain potatoes and mash.

Meanwhile, combine leeks and milk and cook over med, heat until tender, 8 to 10 minutes.

Add potatoes, salt, pepper and mace to leeks and milk and stir over low heat until blended. Add cabbage and 8T butter and stir again to the consistency of mashed potatoes. Dot with remaining butter. Serve at once!

CORNED BEEF AND CABBAGE 1   Back to Top

3 to 5 pounds corned beef brisket
10 peppercorns
1 bay leaf
Adobo seasoning (found in Mexican food section of your market)
1 medium head of cabbage, quartered
6 potatoes, halved
1 medium onion, sliced
1 tablespoon paprika

Cover corned beef brisket with water in a large pot (Dutch Oven). Add bay leaf and peppercorns. Bring to boiling and boil for 1 hour. Remove from heat and pour off all the water. Refill pot with water and boil for 2- 1/2 hours or until meat is tender.

Add cabbage, onions, paprika, and potatoes and Adobo and boil for 1/2 hour or until vegetables are tender.

CORNED BEEF AND CABBAGE 2   Back to Top

5 pounds/ 2 kilograms joint of corned beef
1 large cabbage
bay leaf
2 large onions
cold water to cover
2 large carrots
ground black pepper
4 potatoes

Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surrounded by the vegetables with additional mashed potatoes. Serves four to six.

NOTE: Corned beef is brisket, topside or silverside which has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint overnight to remove excess salt.

CORNED BEEF AND CABBAGE 3   Back to Top

1-3/4 pounds onions
2-1/2 pounds carrots
6 pounds corned beef brisket or round, spiced or unspiced
1 cup malt vinegar
6 ounces Irish stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 pounds cabbage, rinsed
2-1/2 pounds small red potatoes
1/2 cup coarse grain mustard
1/2 cup Dijon mustard

To serve 12, use a 14 to 20-quart pan.

Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2-1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes.

Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.

With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and Dijon mustards.

CORNED BEEF AND CABBAGE 4   Back to Top

1 large corned beef brisket
2 or 3 cans of cheap beer
a couple of dried chilies, perhaps serranos
1 or 2 teaspoons coriander seeds
1 or 2 teaspoons mustard seeds
a few dashes cinnamon
a few dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in quarters
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 pound mixed beans

Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces of beer. Add a bay leaf or two, a dried red chili or two, a teaspoon or two of coriander seeds, a teaspoon or two of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack.

Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot. [I usually steam the corned beef over night.]

Remove the meat and slice. Remove the steamer rack. [I just leave the meat in at this point. It's in no condition to slice.] Leave everything else in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or beer] to cover and boil until the stuff is cooked. Remove all the vegetables and potatoes. [I leave the potatoes, carrots and turnips in.] Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. [I use 15 minutes.] Serve.

Get out some beans which you have thoughtfully left soaking overnight in water (I used white beans, red beans and black beans all mixed up). Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegetables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them. The beans will not be ready with the rest of the meal but, as the original poster noted, you can eat them reheated the next day when the flavors have had a chance to "marry".

CORNED BEEF AND CABBAGE 5   Back to Top

1 corned beef brisket with spice packet
10 potatoes
5 carrots
1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. Makes 5 servings

CORNED BEEF AND CABBAGE WITH HORSERADISH SAUCE   Back to Top

1 Onion
4 Cloves, whole
4 pounds Corned beef
2 Parsley sprigs
8 Peppercorns, whole
2 pounds. Cabbage
1 cup Sour cream
1 tablespoon Prepared horseradish

Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side. Yield: 8 servings

Per serving: 553 calories, 36 grams protein, 40 grams fat, 2808 milligrams sodium, 11 grams carbohydrates, 135 milligrams cholesterol.

CORNED BEEF AND PARSNIP MASH   Back to Top

1-1/2 kilograms (3 pounds) silverside or brisket corned beef
1 carrot
2 celery sticks
2 leeks
1 teaspoon peppercorns
250 milliliters (1/2 pints) dry cider
Parsnip Mash
1/2 kilograms (1 pound) potatoes, peeled and chopped
1/2 kilograms (1 pound) parsnips, peeled and chopped
125 milliliters (1/4 pint) mixture of milk and cream
Knob of butter
2 tablespoons scallions (spring onions), chopped
Salt and black pepper
Irish Mustard and Cider Sauce
50 grams (2 ounces) butter
25 grams (1 ounce) flour
1 tablespoon mustard
250 milliliters (1/2 pint) mixture cooking liquid and dry cider
Dash of cream

Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 minutes per 1/2 kilogram (1 pound) or until the meat is tender. Leave in the liquid until ready to serve.

While the meat is cooking, place the potatoes and parsnips in a large pot. Cover with water. Season, bring to the boil, then simmer until both parsnips and potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Keep warm. Serves 6

To make the sauce
Melt the butter, stir in flour. Cook for a minute or two. Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and taste for seasoning. Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.

CORNED BEEF & CABBAGE WITH HORSERADISH SAUCE   Back to Top

5 pounds Corned beef brisket
1 large Onion stuck with 6 whole cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 teaspoon Dried Thyme
1 bunch Parsley
1 Head Cabbage (about 2 pounds), cut in quarters

HORSERADISH SAUCE
1/2 pint Whipping Cream
2 to 3 Tablespoons prepared horseradish

Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Reduce heat and simmer for 3 hours, skimming off fat as it rises. Remove the thyme, parsley and onion with a slotted spoon. Add cabbage and simmer for 20 minutes until cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Whip cream until it stand in peaks, fold in horseradish.

CRAB CAKES   Back to Top

1 pound/450 grams white crab meat
4 ounces/110 grams chopped spring onions
4 fluid ounces/100mls mayonnaise
5 ounces/150 grams breadcrumbs
1 egg
1 tablespoon of chopped parsley
Salt and pepper
Oil

Mix all the ingredients in a bowl and divide the mixture into 8 crab cakes. If cakes are very moist dip them into more dry breadcrumbs. Heat oil in a frying pan and fry over a medium heat for 4 minutes on each side until brown. Serve with chili jam, mashed potatoes or thick potato chips.

CHILI JAM
1 red pepper, chopped
2 red onions, chopped
3 red chilies, deseeded and chopped
2 tomatoes, skinned and chopped
2 level teaspoons sugar
Olive oil

Mix together well.

CREAMED FRESH HADDOCK   Back to Top

1 pound fresh haddock or other firm white fish fillets
1/2 cup melted butter
Flour
1/2 cup slivered onion
Salt and freshly ground pepper
1 cup light cream
1/2 teaspoon dry mustard
Chopped parsley for garnish

Wash fillets; pat dry. Dip fillets in melted butter; dredge in flour. Arrange in shallow baking dish in single layer. Arrange onion on top of fish. Sprinkle with salt and pepper. Add cream; top with any remaining butter. Bake in preheated 350 degree F. oven 20 to 25 minutes or until fish flakes easily with fork. Baste with pan juices several times during cooking. Remove fish from baking dish; keep warm. Stir dry mustard into cream mixture in baking dish. Taste sauce; add salt and pepper if necessary. Pour sauce over fish. Serve fish garnished with chopped parsley and sprinkled lightly with paprika. Serves four.

CREAMY CRUNCHY WHITE FISH SALAD   Back to Top

3-1/2 pounds / 1.5 kilograms white fish fillets (cod, haddock, whiting, hake)

Sauce
2 tablespoons finely chopped cucumber
2 tablespoons finely chopped green pepper
2 tablespoons thinly sliced radishes
3 cartons natural yogurt
Salt and pepper
Lemon
Bay leaf
Peppercorns

Poach the fish in boiling salted water, flavored with lemon ends, bay leaf and peppercorns, for 3 minutes. Remove and drain. Cool. Combine the vegetables for the dressing. Stir in yogurt. Season and mix well. Pour the chilled dressing over the flaked fish. To garnish sprinkle with chopped parsley. Serves10 portions

CRISPY OAT, HERRING, AND APPLE RINGS   Back to Top

3 Whole herrings
2 ounces Medium-ground oatmeal
1 Egg
2 Red apples
1 Parsley sprig to garnish
1 Salt and pepper
1 Melted fat or oil to fry

Clean and scale herrings, remove fins, wash in cold water. Dry well. Season with salt and pepper. Dip herrings in beaten egg, and coat with oatmeal. Fry in hot fat for 4 to 5 minutes on each side. Drain well on paper towels and keep hot. Wash apples, core, cut in slices and fry in hot fat for a few seconds, turning once. Serve herrings with apple rings on a hot dish. Garnish with parsley sprigs. Serve with a cider sauce. Servings: 2

CRUBEENS   Back to Top
A Dublin Favorite!

One fresh pigs trotter per-person (best with bone-in)*

*there is more meat on the hind trotters

Place the trotter in a pan with an onion, carrot, salt and a few peppercorns, a bay leaf , some thyme and parsley. Cover with cold water, bring to the boil and simmer for three hours. You may also de-bone and dip in seasoned egg and roll in bread crumbs and fry. Eat with Brown Soda Bread and Guinness

CRUBEENS (PIGS TROTTERS)   Back to Top

4 Brined pigs' trotters
2 Carrots
1 Stick celery
1 Onion
6 fluid ounces Wine vinegar
1 Melted butter
1 Dried breadcrumbs
1 pinch Allspice

Get plain pig's trotters from your butcher and then brine them for 24 hours. Once they've been brined long enough, bandage them with several strips of cheesecloth, or tie them several times around the short way with string, since they will try with all their might to fall apart into many pieces while cooking. Put into a pot with the vegetables, and cover with water and the vinegar. Simmer gently for 6 or 7 hours. Allow to cool in the liquid. -- To serve, split the trotter in two the long way and roll in melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat slowly under a broiler, or in the oven at 350 F, until hot and crisp on the outside. Serve with mustard and horseradish for those who like such things....and LOTS of wet wipes and paper towels.

BASIC BRINE FOR TROTTERS   Back to Top

12-1/2 cups water
3/4 pound sea salt
3/4 pound brown sugar
2 ounces saltpeter (optional)
1 teaspoon juniper berries
small piece ungrated nutmeg
1 bay leaf
3 sprigs thyme
1 teaspoon black peppercorns
4 cloves.

Put all ingredients in a pan, bring to boiling point, skim and remove from the heat. Let cool. Add trotters, weight down with a very clean stone or other non-reactive weight, and leave for 24 hours. (The spices are also optional if you're in too much of a hurry.) Servings: 4

CRUSTY ROAST LAMB   Back to Top
Uaineoil faoi chrusta

1 Shoulder of lamb, 4 pounds
1 cup Fresh breadcrumbs
Pinch mixed herbs
2 Tablespoons Butter, soft
1-1/2 pounds Potatoes, peeled, sliced
1 Large onion, diced
1 Large cooking apple*
10 ounces Chicken stock

*Peeled, cored and sliced.

Wipe the lamb over, and cut criss-cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. Put the joint on top, then pour the stock into the pan, but not over the meat. Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F, and cook for a further 20 to 25 minutes to the pound. Take off the foil for the final half hour, and check that the vegetables are nearly cooked. Finish the cooking without the foil, to let the top get brown and crusty. Servings: 6

FILLETS OF WHITING WRAPPED IN BACON   Back to Top

4 fillets of whiting - trimmed
4 streaky rashers (bacon) - rind removed
55 grams/2ounces butter 1 onion - finely chopped
55 grams/2ounces fine brown breadcrumbs
1 teaspoon chopped parsley
Fresh or dried herbs of choice
Pepper and salt

Melt butter, add onion, sauté gently and add all other ingredients. Cut each fillet in half lengthwise. Place stuffing on each fillet, roll up and wrap a thin slice of streaky rasher (bacon) around each roll. Place in a buttered ovenproof dish, cover and bake in a moderate oven 190° C/375° F/Gas Mark 5 for 15 minutes. Remove cover to brown the dish for last five minutes.

Substitutions: Cod, haddock, pollock, hake.

DRESSED CABBAGE   Back to Top

Cabbage
4 Tablespoons Butter
3 Tablespoons Bacon stock or water
1 pinch Nutmeg or mace
1/2 teaspoon Flour
Pepper

Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water, cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed, and the cabbage cooked. Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed. Servings: 4

DRESSED CRAB   Back to Top

1 large crab, cooked and meat extracted
Juice of a large lemon
1 tablespoon fresh white breadcrumbs
1/2 to 1 tablespoon mustard
2 tablespoons home-made Mayonnaise
Salt and pepper
Paprika

Place white crabmeat in a bowl. Flake gently and check for small pieces of shell. Add lemon juice, salt and pepper to taste. Add sufficient mayonnaise to make a creamy mixture. Mix brown crabmeat well. Add salt, pepper and lemon juice to taste. Add mustard, 1 tablespoon mayonnaise and breadcrumbs. Mix well. If using crab shell to serve dressed crab, wash the shell well and rub with a little oil. Arrange brown crabmeat mixture at each side of shell and fill center space with white crabmeat mixture. Sprinkle with paprika. Serve with salad greens and arrange crab legs around dressed crab

DRESSED WHOLE SALMON   Back to Top

1 whole salmon
Salt and Pepper
Bay leaves
A few slices of lemon
A few slices of onion
Parsley

For method 2
Little white wine or water

To garnish
Lemon, parsley, lettuce leaves, tomatoes and cucumber.

Method 1 (Poaching)
Clean and gut salmon. Flavor the boiling water with salt, pepper, bay leaves, slices of lemon and onion. Lower the salmon into this - bring back to the boil and simmer very gently. Allow 5 minutes per pound for the center pieces of salmon and 3 minutes per pound for tail pieces or 3 minutes per pound for whole salmon. When cooked, leave salmon in water for 5 minutes to cool slightly. Lift out and allow to drain. Remove skin, decorate with savory butter and garnish with lettuce leaves, lemon, parsley and cucumber.

Method 2 (Baking)
Line a roasting tin with a sheet of tinfoil large enough to fold over fish. Place prepared fish in the greased tinfoil. Season well with salt and pepper. Add bay leaves, slices of lemon and onion, a few knobs of butter and a little wine or water. Cover fish loosely with tinfoil and seal edges well. Cook in a moderate oven 400F/200C or Gas Mark 6 allowing 10-12 minutes per pound. When cold remove skin and decorate fish.

DUBLIN CODDLE 1   Back to Top

1 pound sliced bacon
2 pounds pure pork sausage links, bacon fat or vegetable oil
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs tied with string, black pepper, hard cider (apple wine) or apple cider, fresh parsley, chopped for garnish

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1-1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Makes 6 servings

NOTE: This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham has been boiled, or even a ham bone - a light stock cube will substitute.

DUBLIN CODDLE  2   Back to Top

1 pound Bacon bits (pref. smoked)
1 pound Good meaty sausages
3 Large onions
3 Potatoes (or even four)
1 Handful fresh parsley
1 Grind fresh pepper

Bacon bits are the off-cuts from the various types of bacon, which are sold very cheaply in Dublin pork butchers' shops, specifically for making coddle. They contain a good mixture of fat, lean and skin. I prefer to buy regular bacon with the rind on and cut it up into even-sized pieces. Leave on the rind, as it adds great richness to the soup. Buy the finest quality pork sausages you can afford (or find). Peel and chop the onions roughly. Peel the potatoes as thinly as possible. If they are large, then cut them into two or three large pieces; otherwise leave them whole. Chop the fresh parsley.

Place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for 2 to 5 hours. The perfect way to cook it is in a heavy casserole pot in a very low oven at 250F. I know this sounds vague, but if the pot is heavy and the lid tight, it really can't come to any harm. The longer and slower the cooking, the better. If you prefer, before serving, remove the sausages and quickly brown them on one side under the broiler. Serve with white soda farl to mop up the soup, and bottles of stout. It is a most restorative food. Servings: 4

DUBLIN CODDLE 3   Back to Top

1 pound/500 grams best sausages
8ounces/250 grams streaky bacon
1 Cup/300 milliliters/ 1/2 pint chicken stock or water
6 medium potatoes
2 medium onions salt and pepper

Cut the bacon into 1in/3cm squares. Bring the stock to a boil in a medium saucepan which has a well fitting lid, add sausages and bacon and simmer for five minutes. Remove meat and save the liquid. Cut the sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and half the sausages and bacon. Repeat once more and finish with a layer of potatoes. Pour the reserved stock over and season to taste. Cover and simmer 1 hour. Serve with Soda Bread.

DUBLIN CODDLE 4   Back to Top

8 (1/4-inch thick) ham or bacon slices
2 pounds Potatoes, peeled and sliced
4 large onions
8 pork sausages
4 tablespoons chopped parsley
salt and pepper

Boil the bacon or ham (in large chunks) and the sausages in boiling water for 5 minutes. Drain but keep the liquid. Put the meat into a heatproof oven dish, with the thinly sliced onion, potatoes and the chopped parsley. Season and add enough stock to barely cover. Lay greaseproof paper on top and put on the lid. Cook in a moderate oven (200F/Gas 1/2 to 1) for about an hour until the liquid is reduced by half, and all ingredients are cooked. Serve hot with soda bread.

DUBLIN CODDLE  5   Back to Top

1 pound/ 500 grams best sausages
8ounces/ 250 grams streaky bacon
1/2pintt/ 300 milliliters/ 1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper

Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot. Serves four.

DUBLIN CODDLE 6   Back to Top

2 pounds pork sausages-bangers
seasoned flour
bacon fat
sunflower oil
2 large onions diced
2 garlic cloves
1 pound lean bacon slices or thinly sliced smoked pork or ham
4 large potatoes thickly sliced/peeled
2 carrots thickly sliced peeled
bunch of fresh herbs to taste
black pepper
hard cider
chopped parsley

Dip sausages into seasoned flour and seal in hot bacon fat. Soften onions and garlic cloves in the oil. Put sausages bacon and onions in large sauce pan with potatoes and carrots and herbs. Cover with cider. Cook over moderate heat for at least an hour-do not boil. Garnish with parsley. Wash down with mugs of Guinness stout and soda bread serves 6.

DUBLIN CODDLE 7   Back to Top

1-1/2 pounds pork sausage, cut into 1-inch pieces
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
salt and freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid. Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout. Yield: 8 servings

DUBLIN CODDLE 8   Back to Top

8 thick pork or beef sausages
4 rashers bacon
30 grams bacon dripping
2 large brown onions, chopped
2 cloves garlic, crushed 4 medium-sized old potatoes, peeled and cut in 3 mm slices
1/4 teaspoon dried sage ground pepper 3/4 cup chicken stock
2 tablespoons chopped parsley

Preheat oven to 180 C. Place sausages in a pan, cover with cold water and bring to boil. Reduce heat, simmer uncovered 7 minutes, drain and cool. Cut bacon into 2-centimeter strips.

Heat dripping in pan, cook bacon 1 minute. Add onions and cook until golden. Add garlic and cook for 1 minute. Remove bacon, onions and garlic. Cook sausages on all sides until well browned, remove.

Arrange potato slices in base of large heatproof dish, top with bacon, onions and garlic. Sprinkle sage and pepper over dish and add chicken stock. Place sausages on top, cover and cook at 180 C for 1 hour. Serve garnished with chopped parsley.

Note: Irish ale and soda bread are ideal accompaniments to this hearty supper dish.

Hint: This is a traditional Dublin dish, eaten on Saturday evenings. Some recipes include apple slices, others use apple cider in place of stock. If using small cocktail sausages or chipolatas, fry before adding halfway through baking time.

DUBLIN CODDLE 9   Back to Top

1 pound Bacon bits (pref. smoked)
1 pound Good meaty sausages
3 Large onions
3 Potatoes (or even four)
1 Handful fresh parsley
1 Grind fresh pepper

Bacon bits are the off-cuts from the various types of bacon, which are sold very cheaply in Dublin pork butchers' shops, specifically for making coddle. They contain a good mixture of fat, lean and skin. I prefer to buy regular bacon with the rind on and cut it up into even-sized pieces. Leave on the rind, as it adds great richness to the soup. Buy the finest quality pork sausages you can afford (or find). Peel and chop the onions roughly. Peel the potatoes as thinly as possible. If they are large, then cut them into two or three large pieces; otherwise leave them whole. Chop the fresh parsley.

Place a layer of onions in the bottom of a heavy pot with a good close-fitting lid. Layer all the other ingredients, giving each layer a grind or so of fresh-ground pepper. Add no more than 2 cups of water to the pot. Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for 2 to 5 hours. The perfect way to cook it is in a heavy casserole pot in a very low oven at 250F. I know this sounds vague, but if the pot is heavy and the lid tight, it really can't come to any harm. The longer and slower the cooking, the better. If you prefer, before serving, remove the sausages and quickly brown them on one side under the broiler. Serve with white soda farl to mop up the soup, and bottles of stout. Makes 4 servings.

DUBLIN LAWYER   Back to Top

1 live lobster, about 2 pounds
1/2 cup butter
1/2 cup Irish whiskey
1/2 cup whipping cream
salt and pepper

Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn. Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season.
Serve in the half shells with plainly boiled fine beans. Serves two.

Note: This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an everyday affair. For the best flavor the fish has to be freshly killed just before cooking. Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving.

DUBLIN STEWED PORK   Back to Top

1-1/2 pounds Pork pieces
2 pounds Cooking apples
1 pound Onions
1 Tablespoon Brown sugar
3/4 cup Stock or water
3/4 cup Cream
1 Seasoned flour
1 Butter or bacon fat

Chop meat and onion into rough pieces. Melt the fat or butter and gently fry the onion until tender. Remove from pan. Toss the meat in seasoned flour and brown quickly in fat. Place onions, meat, stock and sugar in a pot and simmer, covered, for 1-1/2 hours. Peel, core and chop apples. Add to pot. Continue cooking until apples are just cooked but not too mushy. Add cream and heat through. DO NOT BOIL! Correct seasoning, and serve. Servings: 4

DUBLIN SUNDAY CORNED BEEF AND CABBAGE   Back to Top

5 pounds Corned beef brisket
1 large Onion stuck with 6 whole cloves
6 Carrots, peeled and halved
8 medium Potatoes, washed and quartered
1 teaspoon Dried Thyme
1 small Bunch Parsley
1 Head Cabbage (about 2 pounds), quartered

Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

HORSERADISH SAUCE   Back to Top

1/2 pint Whipping Cream
2 Tablespoons mayonnaise
2 to 4 Tablespoons prepared horseradish

Horseradish Sauce: Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.

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