The last Irish meal is a layered, boiled dish that dates back to the Irish famine in the late 1700s. It was like many other meals at the time thrown together with whatever was on hand. This could have been anything from chicken broth, beer, or milk- today we use Guinness of course!
The word coddle comes from the French word “caudle” which translates to boil, stew, or parboil. The closest thing to bangers I could find were these bratwurst. These were placed on the top of the layer potatoes, bacon, and onions. The recipe I used can be found here. There are many variations, this one seeming to be the most traditional.
As for the soda bread this beautiful creation is named for the use of baking soda as the raising agent vs traditional yeast. Interestingly, soda bread originated in Northern America by Native Americans using pearl ash which is found in ashes of wood to leaven the bread. Soda bread was first made in Ireland in the 1830s when baking soda was introduced to the country.
It is believed by cutting a cross on the top of bread it will ward off evil and protect the household. The cross also has practical reasons to help heat the deepest part of the dough and allow the bread to expand easier as it rises. Soda bread is an ideal side kick to a savory stew to help absorb the flavorful juices! If you wish to try soda bread too you can find that recipe here. Along with the bread we roasted up some carrots to accompany our meal.
Our last Irish meal we shared with our dear friends which served up nicely with a glass of red wine. I know I sound like a broken record but this was another very hearty dish with the beer and bacon as stronger flavors. The Irish soda bread had a nice herby/garlicy tones that competed in a more subtle way with the juices of the rich meal. Overall it was a more simple meal but a solid pairing. We rated it 8.25/10
For our final meal in Brazil we decided to do two classics- cheese bread and beef kabobs. This delectable and versatile cheese bread (or pão de queijo in Portuguese) has its roots set back to when the Portuguese colonized Brazil. It originated when the African slaves of these landowners used cassava to make tapioca flour by grating the flesh of the root, allowing it to soak in water, and straining the mixture so it could dry. The first bread was made solely of this starch and did not contain the dairy products until later on. The bread is now very popular throughout Brazil. If you are interested in making this cheesy goodness click here.
The history of churrasco however is a bit different. It started when cowboys in the Southern Brazilian wilderness cooked local game over an open fire in a deeply dug pit. Before the meat was cooked they allowed the flames to die down until embers remained, the meat was skewered and salted thoroughly. Now a days you can see these kabobs with various vegetables and fruits accompanying the tender and flavorful meat. Today’s recipe includes pineapple, peppers and onions that were simply seasoned with salt/pepper. I did not bother to prepare the pineapple as the recipe directed because grilled pineapple is already incredible.
While I prepared the bread and the meat marinated Ian heated up the grill. It did not take long to cook the meal, most of the time was spent skewering the meat and produce (it took a surprisingly long time). We decided to make up a fresh salad using greens from our garden to lighten things up.
HOLY GUACAMOLE! This cheese bread is everything you are looking for- soft, doughy, and cheesy. It is just so easy to make and 100% gluten free! I can see myself making this bread as a side, as an appetizer paired with tomato sauce, or a delightful snack. The kabobs of course were delicious and I do love so grilled pineapple. I feel like it is the superior way to prepare it and honestly I didn’t season it at all (even though the recipe called for butter among other things). This meal was crazy good, the bread really outshining the kabobs and truly blowing our minds. We rated this dish 9.5/10!