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 Ireland’s third dish I bring you more potatoes! This simple and tasty dish was first made in the 1700s and was easy enough to make due to the use of potatoes, a widely available staple.
The first preparations of boxty used the following ingredients of grated potatoes, either oatmeal or flour, egg yolk, milk, and butter or animal fat. Many would transform tin cans into graters. Traditionally these “potato cakes” were cooked over the stove in a pan. The more modern approach to this meal does not differ dramatically, you can find the recipe here.
The combination of mashed with raw potatoes gives this dish a nice texture. Sometimes the cakes are served with a rich stout reduction sauce or a simple tab of butter- we used sour cream! 😍
Often times it’s recommended to serve these cakes with sausage and veg. We opted for honey glazed carrots and parsnips with thyme and rosemary along with kielbasa which is not traditional but what we prefer.
Oh the versatility of a potato. This recipe forever changes the game for leftover mashed potatoes! It was a wonderful surprise especially with the addition of sour cream. The carrots and parsnips were a lovely side and completed the meal. Don’t underestimate the ack of meat in this dish because these little cakes will fill you up! We rated them 8.5/10.
Oh how beautiful a fresh pot of stew is on a cold night (that was the case we had this meal). Irish Guinness Stew is a classic and is comparable to France’s Boeuf Bourgignon (which you can find here).
The origins of Irish stew were thought to contain mutton otherwise known as older sheep. Due to its tougher consistency it was cooked for long durations of time, otherwise known as stewing or the nowadays slow cooking! According to Alan Davidson, a food expert/historian using neck or shank meat on the bone was thought to add more flavor. The very first stews primarily was made up of mutton, beef, or lamb, potatoes, and onions.
Over time other hearty veggies and herbs were added along with the well loved Guinness stout. The stout of course is characteristic of Ireland, the alcohol evaporating over time during the stewing process. The contribution Guinness brings is unmistakable. Another way to really pack in flavor is by browning the meat and scrapping any stuck bits from the bottom of the pot.
The recipe Ian used can be found here. He thought the recipe was straight forward and was enjoyable to see all the elements come together.
Ian served up a very hearty stew full of rich flavors and a variety of vegetables. The flavor was more “complex” and allowed for the perfect opportunity for bread dipping.. if only we had bought bread 🤷♀️Either way it got high marks with 9/10!
We have made it Ireland! We will be exploring traditional dishes for the next several days to honor our heritage. Ian is much more Irish than myself which makes up nearly half of his ancestry! Without further ado that’s dig in!
Ireland is an Island country west of Scotland, England, and Wales. Northern Ireland is considered to be part of the United Kingdom which covers 1/6th of the island. Ireland has nearly 2,000 miles of scenic coastlines with several beaches and dramatic cliffs. Along with the beautiful scenery you can find historic castles throughout the country and other ruins- about 30,000 total! The county of Mayo has the closest pub to person ratio in the country topping Dublin at 323:1 Did you know that Halloween actually has Irish origins? A Celtic festival called Samhain which means “summer’s end” is celebrated by having having bonfires, wearing scary masks, and dressing up. At this ancient gathering it was believed dead spirits would visit you on the eve of Halloween.
There is more to Irish cooking than just potatoes and stews! Irish cuisine consists of English and other European influence. Natural resources such as seafood and native grown crops and raised livestock. In general meals are hearty and are often served with soda bread. In the 18th century potatoes were the primary food source for the Irish until 1845 when the potato famine arrived.
The dish I am starting this Irish adventure with is fish pie. Thought to have originated by its’ neighboring country Scotland, fish pie was made similar to shepherds pie with potatoes on top. Fish pie may have also been the result of experimentation during lent since all other meats were not allowed. These pies often involve a white or cheese sauce using milk that the fish was poached in. You then bake the pie in the oven and garnish it with dill. You can find the recipe here!
I had to add a few extra steps for my preparation due to some of the seafood being partially frozen and the salmon having skin attached- I allowed the thawing shrimp to gently come to temperature in a pot full of water at medium heat and after the salmon cooked I removed the skins. The rest of the cooking wasn’t too complicated, I had made a bechamel sauce before and was familiar with the process. Don’t forget the dill!!
We thought this dish packed a savory punch with the seafood medley and crisp potatoes. The pie was overall very creamy and the dill complimented the other components of the pie. It was very unique especially with the cheese component, not what I would have expected had Irish origin. We rated it 7.75/10!