Friday, March 26, 2010

Dublin Coddle

Submitted by Marcia Brisson from Jared Gillins
From Restaurant Eve chef Cathal Armstrong

8 ounces bacon (preferably Canadian or Irish bacon, aka back bacon)
1 cup chicken stock
1 cup heavy cream
1 pound sausages, preferably Irish breakfast variety
6 medium potatoes
2 medium onions
2 tablespoons minced fresh parsley
White pepper

Cut the bacon into one-inch squares. Bring the stock and heavy cream to a boil in a medium saucepan. Add sausages, then bacon, replace the lid, and simmer for about five minutes. Remove sausages and bacon, reserving the liquid. Cut each sausage into four or five pieces and remove the casings. Peel the potatoes and cut onions and potatoes into thick slices.
Assemble a layer of potatoes in a Dutch oven or flameproof casserole, followed by a layer of onions and then half of the sausages and bacon. Sprinkle the layer with some salt and white pepper, then repeat the process once more and finish off with a layer of potatoes. Pour the chicken stock and heavy cream over.
Bring to a boil, then reduce heat, cover, and simmer gently for about an hour. Salt and pepper to taste and serve warm in a casserole dish topped with chopped parsley.

Irish Stew

Submitted by Marcia Brisson from Jared Gillins
From The Irish Heritage Cookbook, ed. Margaret M. Johnson

2 tablespoons vegetable oil
2 pounds boneless stewing lamb, cut into chunks and trimmed
2 to 3 onions, sliced
2 carrots, peeled and sliced
1 small turnip, peeled and sliced (optional) [I did not include this in our stew]
2 to 3 large baking potatoes, thickly sliced
Salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 tablespoons minced fresh parsley, plus 1 tablespoon for garnish
1 1/2 cups water, homemade lamb stock, or canned low-salt beef or vegetable stock

In a large Dutch oven or flameproof casserole over medium heat, heat the oil. Cook the lamb in batches on all sides until all the meat is browned. In the same pan, alternate layers of meat, onions, carrots, and potatoes, ending with potatoes. (If using turnip, add it with the carrots.) Sprinkle each layer with salt, pepper, thyme, and some of the parsley. Add the water, stock, or broth and cover tightly with a lid. Cook until the meat is tender 2 to 2 1/2 hours. (Alternatively, bake the stew in a preheated 300 degree Fahrenheit oven for the same amount of time.)

Check the pan occasionally and add more water or stock, if necessary, to make sure you have a thick gravy. Before serving, brown the potatoes under the broiler for a few minutes and sprinkle with the remaining parsley.

Mills Inn Brown Soda Bread

Submitted by Marcia Brisson from Jared Gillins
From The Irish Heritage Cookbook, ed. Margaret M. Johnson

2 cups coarse whole-wheat flour or 1 cup each wheat bran and old-fashioned oatmeal [I did the whole-wheat flour option]
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sugar
4 tablespoons cold butter
2 cups buttermilk

Preheat oven to 400 degree Fahrenheit. Lightly grease a 9-inch round cake pan.

In a large bowl, stir the flours or wheat bran and oatmeal, salt, baking soda, cream of tartar, and sugar together. With a pastry cutter, 2 knives, or your fingers, cut or work the butter into the dry ingredients to the texture of coarse crumbs [you can also do this pulsing in a large food processor]. Make a well in the center and add the buttermilk. With a wooden spoon, mix until a soft dough is formed.

Turn the dough out onto a floured board and knead lightly, just enough to form a large ball. Flatten slightly. With a sharp knife, make a cross on the top. Place the dough in the prepared pan and bake until the bread is lightly browned and sounds hollow when tapped, 35 to 40 minutes.