Ireland recipes
Recipes from Ireland: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Boxty: Irish Potato Pancakes Made with Grated Raw and Mashed Potato
How to make pan boxty, the Irish potato cake that brings grated, squeezed raw potato and boiled, mashed potato together with flour, baking soda and buttermilk. Covers the source recipe's amounts, how firm the mixture should be, judging color and doneness in the pan, the regions boxty is tied to, and why its origins remain open.
Colcannon: Irish Mashed Potatoes with Savoy Cabbage
How to make colcannon, the Irish dish of mashed potatoes and savoy cabbage, from a four-serving heritage recipe. Covers when to pour off the potato water, how to add hot milk and salted butter, regional variations from kale to leeks, and Halloween records from County Wexford and County Galway.
Irish Soda Bread: Brown Soda Bread with Wholemeal Flour and Buttermilk
How to make Irish brown soda bread from equal parts wholemeal and plain white flour, salt, bicarbonate of soda and buttermilk, following the National Dairy Council Ireland recipe. Covers adding buttermilk only until the dough comes together, why the dough is not kneaded, cutting the cross without separating the loaf, judging the bake by colour and a hollow sound, and how soda bread is eaten at Irish tables.
Irish Stew: Oven-Braised Lamb, Potatoes and Carrots (Stobhach)
How to make Irish stew (Stobhach) for 4, based on a County Mayo recipe: boneless lamb browned in two batches, layered with potatoes, onion and carrots, then braised under a lid in a 180°C oven in beef stock. Covers choosing lamb and potatoes, keeping the ingredients covered with liquid, judging doneness by tenderness and core temperature rather than the clock, fixing common problems, and how other Irish stews differ.
Dublin Coddle: Irish Sausage and Potato Stew
A recipe for Dublin coddle, the Irish home dish made with pork sausages, bacon, potatoes, and onion, for a home kitchen. Covers the origin of this layered, gently simmered one-pot dish, ingredient substitutes, heat control to keep it from falling apart, checking that the sausage is cooked through, and what to do with leftovers.