Favourite foods and recipes....

[Drumcondra Red]

I know it's not to everyones taste but here's my recipe for Dublin Coddle, it can be a bit salty so be careful with your choice of stock or stock cube or soak the bacon for a few minutes beforehand. Recipe feeds about 8

2 lb of Smoked Bacon Pieces
2 lb Good Quality Pork Sausages (Preferably from a Butchers)
2 Large Onions (Cut in half and roughly chopped)
2 lb Potatoes (Peeled and chopped)
Fresh or Dried Parsley ( large spoonful)
Black Pepper to taste
Chicken or Vegetable Stock or use a Stock Cube made up with 11/2 pints water
1 Chopped Carrot (Optional)

Place stock in large pot, bring to boil and add stock cube if not using real stock, onion, carrot(if used) and potatoes and bring back to boil.

Then add sausages and bacon pieces and once again bring to boil before adding parsley and some black pepper and allow to boil gently for about 15 minutes.

Reduce heat to a gentle simmer, fit lid tightly and continue to cook for about two and a half hours until potatoes just begin to break up thickening the soup.

Allow to cool for about 30 minutes adding the remaining black pepper before serving with batch loaf smothered with butter, a huge mug of tea or a bottle of Guinness.

It's great before a feed of pints setting you up for the night and even better than a kebab afterwards.

This might be a stupid question, but do you fry or grill, can't be good not to cook them first!?! the rashers/ sausages first???

[soccerc]

This might be a stupid question, but do you fry or grill, can't be good not to cook them first!?! the rashers/ sausages first???

Jeez

If you read the recipe you will see they are cooked, so yes, it's a stupid question

Never ceases to amaze me the number of ppl who "read" yet miss the point........

[Green Tribe]

Jeez

If you read the recipe you will see they are cooked, so yes, it's a stupid question

Never ceases to amaze me the number of ppl who "read" yet miss the point........

poor thing!

[Anto McC]

My brothers favorite,everthing and anything on bread.

[paul_oshea]

Originally Posted by soccerc
If you read the recipe you will see they are cooked, so yes, it's a stupid questio

have to say i didnt spot that either!!

[aido_b]

My brothers favorite,everthing and anything on bread.

Yep pretty much what I'm like too!

[hamish]

Get a packet of oven cook chips.
Oven cook them
When cooked, put on a plate.
Get a bottle of tartare sauce
Dunk each chip in to said sauce before eating.
Grand snack but probably unhealthy.

[the 12 th man]

lamb rogan josh,pilau rice with keema nan and loads of bottles of ice cold lager..........................not healthy at all but my fav

[Green Tribe]

have to say i didnt spot that either!!

Why doesn't that surprise me....?

[brendy_éire]

You do know you will die clutching your chest from a heart attack don't you?

Aye, possibly.
But just try them. Sounds stinking, I know, but it's so good. Always make sure though that the pepper is the sachet stuff. Other pepper just doesn't seem to be as good.

[fosterdollar]

5 grated raw spuds(annoying part)
5 cooked spuds, (boiled then mashed, left to cool)
put the raw grated spuds into a clean tea-towel and squeeze the liquid out into a bowl, throw away the revolting brown liquid and keep the white starchy stuff at the bottom of the bowl , mix this with the cooked and raw spuds add some flour and knead a bit until it looks like a cake, shove it in a heavy round cooking dish(deep) in the oven 180 oC for about 1 hour, then 150oC for 2 hours, keep your eye on it, can put some rashers of bacon on top of it to give a bit of flavour, then when done, leave to cool, then slice throw on frying pan with some butter/oil have it with bacon egg etc and you're in heaven.......we always had it every saturday.

I love boxty and wouldn't ind giving this a shot sometime when i'm bored. But i dont get the part in bold. Can you explain that a bit?

[paul_oshea]

5 grated raw spuds(annoying part)
5 cooked spuds, (boiled then mashed, left to cool)
put the raw grated spuds into a clean tea-towel and squeeze the liquid out into a bowl, throw away the revolting brown liquid and keep the white starchy stuff at the bottom of the bowl , mix this with the cooked and raw spuds add some flour and knead a bit until it looks like a cake, shove it in a heavy round cooking dish(deep) in the oven 180 oC for about 1 hour, then 150oC for 2 hours, keep your eye on it, can put some rashers of bacon on top of it to give a bit of flavour, then when done, leave to cool, then slice throw on frying pan with some butter/oil have it with bacon egg etc and you're in heaven.......we always had it every saturday

that sounds like something a friends mother who was swiss used to make and called it crushtie or something. they used to just grate it and then fry it though but did exactly what you said. a little more detail on this would be great cos i could never do it properly and it was absoloutely gorgeous when she made it. what does knead mean and also when you slice it do you mix it up with bacon and egg etc like you mix an omellete.

[Green Tribe]

I love boxty and wouldn't ind giving this a shot sometime when i'm bored. But i dont get the part in bold. Can you explain that a bit?

Ok, Paul and Magoo, it is easier to show someone rather than explain it, but I'll try. Ok, you grate about 5 raw spuds (get someone to help you cos it's a right pain) now get a tea-towel (the ones like yasser arafat use to wear on his head ) and put the soggy grated spuds into the towel(not an ordinary towel, it's too thick) and close up the teatowel at the ends and hold it over a bowl and squeeze the life out of it, you'll get all the starchy liquid coming out, the white glue like substance which settles at the bottom of the bowl is what u want, so slowly empty the brown watery liquid and you'll see the white stuff at the bottom of the bowl. get that in you hand and mix it with the mashed boiled spuds (5) and the grated raw spuds(5) that u just squeezed, knead this( just mix it and press together paul like your making a dough for a cake etc) it's quite a heavy mixture. It's much easier to watch someone make it, thank god i watched my mum and gran make it for years. If this doesn't make sense let me know or someone try and explain it better I think Paul that swiss thing might be just grated raw spuds patted together and fried kinda like a hash brown. Also, when the boxty is cooked, let it cool on a rack andif poss put in fridge and slice the next day. slice it, it has a wonderful crust on it compared to the semi-cooked mix of raw and cooked spuds inside. then slice it and fry it for a few mins on each side, with a little olive oil or butter til a bit crispy, but u just have it with a fry as a substitute for potato bread

[Macy]

Pretty sure that's different to how our family made boxty. I though it was fried as individual pans, not oven baked at all. I think also milk added, so it kinda becomes a liquid. Must ask me mam. We don't make it any more really - there's a local bakery that sell it in the shops around Longford. And besides, not the same without Cully's batch bread to go with it.... KT's recipe is more a potatoe bread imo. Then again much more an expert on eating boxty than making it, and I suppose different recipes for different parts of the country...

[fosterdollar]

ah yeah sure there's not much between the boxty and potatoe bread anyway. I'd stick in some maybe some onions and butter/milk when making it alright.

[Macy]

ah yeah sure there's not much between the boxty and potatoe bread anyway. I'd stick in some maybe some onions and butter/milk when making it alright.

Well you fry it up in butter anyway.... Just plain with a fried egg (runny yolk) on top, and several slices of batch bread. Jobs a good un - disgrace to "posh up" boxty imo

Next time you're down try to get to Newton - I'm sure they'd stock the boxty from Dromod.

Actually, must stock up myself this weekend.

[fosterdollar]

There's usually some powerful stuff from Leitrim in the fridge for the saturday morning fry up. The name escapes me now but it's great nosh. Think i've got that Dromod one before as well.

[Macy]

The problem with making it yourself is getting the right spuds. Can't get the quality floury spuds everywhere. We tried making it with English spuds once, but it didn't really work... So then a sack of spuds got added to the Cully's Batch, Tayto (Cheese & Onion for me, Salt & Vinegar for our kid), Flavins porridge and "Knock holy water" that made the journey home....

[Green Tribe]

Pretty sure that's different to how our family made boxty. I though it was fried as individual pans, not oven baked at all. I think also milk added, so it kinda becomes a liquid. Must ask me mam. We don't make it any more really - there's a local bakery that sell it in the shops around Longford. And besides, not the same without Cully's batch bread to go with it.... KT's recipe is more a potatoe bread imo. Then again much more an expert on eating boxty than making it, and I suppose different recipes for different parts of the country...

Jesus no macy, it's not a potato bread recipe i gave, pot bread is done with cooked mashed spuds and add a bit of flour , cut into triangles and cook dry on pan , then cool, then fry on pan with butter/oil. don't know about adding milk to boxty but diff everywhere i suppose, that's a fermanagh recipe i use. u can put a blob of butter to grease the boxty tin but that's all. true about right potatoes, i struggle to find good floury ones here,but have to do with best i get

[Macy]

true about right potatoes, i struggle to find good floury ones here,but have to do with best i get

You'd be suprised how hard it can be in the so called Garden of Ireland