|Go straight to Recipes
and ignore my ramblings
This food page is dedicated to traditional working class foods that I had the pleasure of living on as a young man in Dublin. I used to believe that food had to be either boiled to a pulp, stewed or covered in grease. It was only when I came to Australia that I was able to eat vegetables that had a crunch to them (I still prefer my veggies boiled to a pulp). Food was easy to prepare then, pop it in the pan and forget it. A dinner was not a dinner without a potato on the plate. I remember when Spaghetti Bolognaise was introduced to my home; my father had to have potatoes instead of spaghetti. Today Irish cooking is becoming as famous as French cooking, thanks to the likes of Mary Kinsella for her book "An Irish Farmhouse Cookbook"; Keith Floyd for "Floyd on Britain & Ireland" and numerous magazines like Family Circle's "Step by Step Irish Cooking.
As I said previously this is a page of working class foods, you will find no Lobster of Pheasant recipes on this page. Billy Connolly tells a story of how he was reading a Scottish cook book and he came across a recipe for left over pheasant, but as Billy said most people in Glasgow had never even seen a pheasant let alone had some left over.
Some of the entries on this page are memories of what I ate as a child. If you have any simple foods that you would like entered on this page please E-mail me @ firstname.lastname@example.org
Quantities have not been given for some recipes, use your imagination
E-mail your Recipes to
6 cups of half milk and water
Chives or parsley
Salt and pepper
1 cup light cream.
Chop all above into chunks, except milk and cream.
Put chunks and milk into a large pot, cover and simmer gently until it goes to a pulp.
Put pulp in a blender and puree, add cream.
Reheat; place parsley or chives on top. Fried crispy bacon is added to the top on serving.
Other methods see cook books
A traditional meal from the northern counties of Ireland often served on Halloween.
1/2 kg raw potatoes
4 cups of flour
Salt & pepper1/2 cup cooked mashed potatoes
1/4 cup of melted butter or bacon fat.
Peel raw potatoes and grate into a cloth.
Squeeze and catch liquid in a bowel.
Mix the grated potatoes with the mashed potatoes.
When the starch has gone to the bottom of the potato liquid pour of water and put starch on potatoes.
Mix well sieve in flour, salt and pepper. Add melted butter or fat.
Knead on a floured board. Shape into cakes.
Cook on a greased baking sheet in a moderate oven.
A favourite of mine, my cooking method is the method my Mother used, the cook book way takes too long and doesn't taste as good.
Ham or bacon slices as suit you
Onions as required
Salt and pepper
Cut ham or bacon into small pieces
Cut potatoes into quarters
Cut onions into quarters or leave whole
Put all ingredients into large boiler.
Cover with water
Simmer until it becomes soupy
It was not until I left Ireland that I realised that there was a real dish called Irish Stew. We just called it stew and for better of for worse it was a dish that could change in contents from one preparation to another. Anyhow here is one of the recipes. Ps it can be cooked like the Coddle above and it will still taste great.
Best end neck chops no fat, bone or gristle (Mutton)
Parsley & thyme mixes
Salt & Pepper
Cut meat into medium pieces
Peel and slice potatoes Peel and slice onions
Layer of potatoes in pan add herbs, salt and pepper
Layer of Meat
Layer of Onions
Repeat as long as ingredients last
Cover with water
Cover with foil then lid
Simmer as long as you like or until every thing is cooked.
2 Cups of self-raising flour1 1/2 cups of mashed potato
1/4 cup of milk
2 heaped tablespoons of butter or fat
Mix butter or fat into flour
Add salt to taste
Mix in mashed potato and milk to make a soft dough
Roll out on a floured table
Cut into cakes
Bake in hot oven for 20 to 30 minutes.
Eat hot with butter
2oz Butter or marge
A couple of onions
A few mushrooms
A bunch of carrots
Parsley and Thyme
1/2 litre stockCooking
Cut rabbit into manageable pieces
Fry rabbit in pan using butter or marge for a couple of minutes
Place remaining ingredients in a large saucepan (hold the mushrooms)
Cook for 1 to 1 1/2 hours
When cooked add the mushrooms
Just thinking about this dish makes my mouth water. Maybe it's because my Mother only made it at Halloween. I suppose its like only having turkey at Christmas, something to look forward to. Anyhow you are supposed to place money or a ring in the prepared dish. Each item represented, wealth or marriage. My Mother only put money in the dish. Six pennies so all the kids got something, no fighting, clever Mother. This dish is supposed to be made using kale but cabbage will do nicely. Kale was once called borecole, the word kale was bestowed by the Scots who are the champion kale consumers.Ingredients
Kale or cabbage to suit
Plenty of butter
Salt & pepper
Chop up the kale or cabbage
Cook kale or cabbage
Drain potatoes season and mash them up well
Chop up the scallions or shallots and add to mash
Add the kale to mash
Add the milk to mash
Finally melt plenty of butter and add to the mash
Place the mix in a serving dish
Hollywood loved this dish. All the priests in their pictures, who were usually Irish loved this dish, I think it even got a mention by John Wayne in the "Quiet Man". Anyhow a real favourite when I was a lad.Ingredients
Parsley and thyme
Salt & pepperCooking
Place all the ingredients in a saucepan (hold the cabbage)
Cover with water and bring to the boil
Cover and simmer for three-quarters of an hour
Cut cabbage up into manageable lumps
Place in pan with the other ingredients
Cook for a further 45 minutes
Serve with the ever-present plate of spuds.
A simple but tasty way to use up your old bread and grease. This is my idea of how fried bread should be made. A word of warning though, it may be detrimental to your health if you attempt this recipe.
Old or fresh bread
Left over grease from rashers, sausages, kidney, liver etc
Melt the grease in a solid bottomed pan
Dip each slice of bread into the grease and allow it to soak up the grease.
Place each slice of bread on a plate
Turn up the heat on the pan
Place each grease soaked slice back in the pan until golden brown
Garnish with salt
Pour a cup of tea and enjoy each unhealthy slice.
Well I think that we used to call this dish goody, if I am wrong please let men know. It was also a good way of getting rid of old bread and probably shutting up kids who were looking for more to eat.Ingredients
Break up the bread into small pieces and place in saucepan
Add milk and mix until the contents are mushy
Add sugar to taste
Eat from pot at a temperature to your liking
I give the recipe a story. Many years ago one of the hotels down in the Rocks, a well know
part of Sydney decided to cash in on St Pat's day. They served Guinness in plastic
glasses, with collars like turn downs on football socks, Irish stew and cruibins. The stew
was reasonable, the Guinness drinkable after 3 or 4, but as for the cruibins. They had
decide to roast them and tough is not the word. To day they serve a nice Guinness but not
a trotter to be seen.
Pickled pork pigs trotters
Parsley and thyme
Salt and pepper
Place the lot in a pot
Bring to the boil
Simmer for 2 hours
Eat the hot or cold
Supply guests with plenty of paper towels or bibs
Described by some an offal dish, but beautiful to eat.
Margarine or butter
Salt & pepper
Chop the onions and fry lightly in some butter or marg
Added the chopped up apple
Make the stuffing and add the fried onions and apple
Add salt and pepper to taste
Mix in eggs
Wash and dry heart
Cut heart open fill with stuffing
Put in a baking dish and brush with cooking oil
Baste as you would a chicken
Cook until tender
Now this is a dish that I have never been able to stomach, but some of you out there may have a stronger constitution. Before eating this dish, massage and exercise your jaws.
Salt and pepper
Cut tripe in to small pieces
Place tripe and onions in a pot cover with milk
Add plenty of salt and pepper
Simmer for 2 to 3 hours
Serve and chew like hell.
I must admit I have only tasted this dish once. It was a few years ago when we had a St Pat's party and all the food was Irish based. To tell the truth I prefer my Guinness in a glass. I suggest that you use bottled Guinness for the cooking and have a can, the ones with the widget for drinking, whilst your cooking.
Soaked Prunes (soak in Guinness)
Good drop of Guinness
Salt and pepper
Cut meat into serving pieces
Chop carrots and onions
Add all to a pot
Cook until all ingredients are tender
Add prunes just before serving
Set a roster for the toilet for the next morning.
A favourite of mine when served hot and covered in butter. Left overs that go a bit stale are beautiful if fried or toasted.
500 g Flour
1/2 teaspoon breadsoda
275 ml buttermilk
Pinch of salt
Flour a baking tin
Sieve flour, salt and breadsoda into bowl
Add 200 ml of buttermilk
Mix to a loose dough
Add remaining buttermilk if necessary
Knead on board until smooth
Shape dough into a circular shape, mark a cross on the top
Place on floured tin
Bake for 40 to 45 mins at 200° C.
Lotsa strong tea (two pints at least with two + teabags soaked for 5 minutes if the teapot is empty)
1 kg mixed dried fruit
1 cup brown sugar
3 eggs, lightly beaten
enough white self raising flour
3 or 4 tsp. mixed spice and or cinnamon
Preheat oven (middle shelf gas) at 350 degrees. Use 3 pound loaf tins.
Put fruit, sugar and mixed spice in large bowl, pour tea over. and go to bed.
Next mornin' add beaten egg and mix in with large fork. Fold in flour until it looks right (Julia will know). Place in 3 greased tins (no point in making only one cake)
Bake for 1 1/2 hours approximately. Leave for 10 minutes in tin after cooking, turn out. Eat one and freeze two. Keeps for ages. Lovely spread with butter or marmalade.
An Irish Fruit Cake
1 cup of butter
Sample the whiskey and check for quality. Take a large bowl.Check the whiskey again to be sure it is of the very highest quality. Pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in large fluffy bowl. Add one spoon of sugar and beat again. Make sure whiskey is still OK. Have 'another sup. Turn off mixer. Break two eggs and add to bowl. Chuck in cup of dried fruit. Take out cup. Mix on the turner. Sample whiskey again to check for consistency. Next, sift two cups of salt, sugar or something, who cares? Check whiskey. Now sift the lemon juice and strain your nuts. Add one tablespoon of brown, white, black sugar, or whatever colour you can find. Wix mel. Grease the oven. Turn the cake pan to 350 gredees. Slide into oven. Get out of oven. Do not forget to beat off the turner. Throw bowl out of window, check last of whiskey and go to bed.
Thanks to Kevin Gilmore for this gem
How they got the name:
Leave the lid OFF of the pot so the liquid in the potatoes will cook down to form a little sauce with the potatoes. Place on a medium fire and let cook until you can insert a fork into a potato chunks. Some of the potatoes will cook down to make a light potato sauce. Serve hot. Outstanding.
After eating some you will understand why uncle Dan love
them so much.
Thanks to Cy Gilson for this little bit of history
|Irish Stew from Buenos Aires|
Cut the meat of leg of mutton into chunks.
Put the bacons into a frying pan.
Let the grease down, and remove the bacon, reserve, then fry the meat into the grease.
Prepare a soup with the bones and grease of the lamb.
Cut the onions and carrots into small pieces.
Cut the bacon in fine pieces too.
Put the half of meat and bacons with pepper, salt and thyme then all the vegetables and other part of meat, add the the strain soup and steam, simer for 20 minutes and then add the potatoes
1 quarter pint of pig's blood
8 oz. bread cut into cubes
1 quarter pint of skimmed milk
1 lb. cooked barley
1 lb.fresh beef suet
8 oz. of fine oatmeal
1 tsp. salt
2 tsps. ground black pepper
2 tsp. dried mint
Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature. Have the pig's blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with salt & pepper & mint.
Have ready 2 or 3 large roasting pans.
Divide the mixture between them...they should not be more than 3/4 full.
Bake in a moderate oven (350F) for about an hour, or until the pudding is well cooked through.
This makes a beautifully light pudding which will keep well in the fridge or freezer.
Cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.
Serves 6....it is normally fried and an essential part of a traditional Irish Breakfast.
Or...for supper, with fried apple and mashed potatoes.
This is a variety made using minced liver instead (my favourite)
Thanks to Lynn...Queensland
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Last Updated 19-Apr-09