I’m not Irish, but I love celebrating St. Patrick’s Day. I think it’s because the holiday falls so close to the first day of spring, and the theme color of green is the color of new growth and new hope.
When I lived in NYC, I tried never to miss the St. Patrick’s Day parade, and loved getting my green bagel in the morning. And, wherever I am on the holiday, I try to get my annual dose of corned beef and cabbage, either from a community-funded dinner or in an Irish pub.
I don’t make corned beef and cabbage at home, but I will bake Irish soda bread, and put up a large pot of slow-cooking Irish stew.
The Irish get such a bad rap when it comes to their cooking. They just can’t seem to get away from the corned beef and cabbage stereotype.
There is so much more to Irish cooking. Dishes in Ireland are prepared with wonderful fish and seafood, such as prawns, scallops, mussels, crab, and their wonderful salmon.
Delicious chicken dishes are also featured, as well as those with bacon, sausage, beef and pork, including Limerick ham (cured leg of pork baked with juniper berries, cloves, mustard and sugar).
Coddle is traditionally made in Ireland with sausage, bacon, and potatoes or sliced carrots.
And, like England, Ireland has adopted the cuisine of other cultures into its own. Boxty, a traditional potato pancake fried on a griddle gets a makeover with grilled vegetables and goat cheese.
This week get your annual dose of corned beef and cabbage like I do, but try these other traditional Irish recipes as well.
Irish Lamb Stew
Traditionally cooked in layers, serve this hearty stew with thick slices of soda bread or buttermilk biscuits.
2 pounds boneless lamb shoulder, trimmed of fat and cut into 1-inch cubes
4 boiling potatoes, peeled and cut crosswise into 1/2-inch thick slices
2 yellow onions, sliced
1 large turnip, cut in 1/4-inch slices
2 fresh sprigs of thyme or 1/2 teaspoon dried
3 sprigs fresh parsley (save some for a garnish)
Salt and freshly ground black pepper to taste
In a large, heavy pot, place lamb cubes and water to cover by 1-inch. Bring to a boil over high heat and boil for 5 minutes. Using a slotted spoon, transfer the lamb to a dish. Pour the broth into a separate bowl and set aside.
Layer half of the potato slices in the bottom of the same pot. Cover with half of the onion slices, and then top with all of the turnip slices. Distribute the lamb evenly over the turnips and top with the thyme, parsley, salt and pepper. Top with remaining onions and finally the remaining potatoes. Strain the broth through a fine-mesh sieve over the potatoes.
Bring to a low boil over high heat. Reduce heat to medium-low, cover and simmer gently until the lamb is tender when pierced, about 2 hours.
Spoon into bowls, discard the cooked sprigs of thyme and parsley and garnish each serving with fresh parsley. Serves 4 to 6.
Dublin Coddle
A quick main course, or served with eggs this dish makes a yummy breakfast.
3 pounds russet potatoes, peeled, cut into 1-inch pieces
4 tablespoons chopped fresh parsley
2 onions, cut into 1-inch pieces
1 pound breakfast sausage links, cut into 1-inch pieces
4 bacon slices, coarsely chopped
1 can (14.5 ounces) beef broth
Arrange potatoes in the bottom of a large, heavy saucepan; sprinkle with 1 tablespoon of the parsley. Top with onions; sprinkle with another tablespoon of parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to a boil over high heat. Cover pan; reduce heat to medium-low and simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with parsley. Serves 6.
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