The photos on the ‘Irish cuisine’ Wikipedia page are just very grim pic.twitter.com/O91FxzJNq4
— Louise O’Connor (@oconnola) August 28, 2017
*pushes away plate*
this shepherd's pie comes with a salad pic.twitter.com/vd9FPIcr52
— Louise O'Connor (@oconnola) August 28, 2017
At least it has a healtNOMNOMNOMNNOM
Look just fine to me.
Can’t say I’m surprised.
Of course it does Eamonn. Haute cuisine for the likes of you these are
Generally homemade food looks a bit crap. here is some pimped out coddle and bacon & cababge for the Instagram world rather the tasty world
I would very happily tuck in to that bowl of stew now.
less the carrots though.
I love stew.
I love a slow cooked beef brisket stew with loads of spuds and all the proper veg.
do you put your spuds in the stew or just add them after?
I’m torn on which is best.
also, give me a good recipe if you have a link to one
Harry I’ll give you my own recipe.
You’ll need at least 1kg of beef brisket, 1-2 onions, few sticks of celery, couple of carrots (yes petey CARROTS) and some frozen peas. And par-boiled spuds. I find par-boiled works best.
Now down to business.
Chop your beef, dust liberally with flour, pepper, and herbs.
Get your casserole pot nice and hot on the hob and add some oil and sear the bejaysus out of the meat til it smells a bit bbq-y. Should only take a min or two.
Take the meat out of the pot using a slotted spoon, to conserve all those meaty juices, and put in a bowl to one side.
Lower the heat on the hob and put the pot back on, whack in the onion and the celery, finely chopped. Allow to soften and caramelise, and add a knob of butter or two. Next add some red wine – a decent splash – and some dried herbs (parsley and thyme obvs) and let that simmer a min, then add the meat back in along with any rogue juices.
Add some hot water, and an oxo cube, and then a squeeze of tomato puree. The tomato puree is important.
Pop the lid on the pot and leave alone on a low heat for an hour or so. After an hour or so, add your carrots and parboiled spuds, along with a bit more hot water and another splash of red wine, if you’re feeling so inclined. Stick the lid back on and leave for another 1-2 hours at least, and keep on a low heat, adding water as required.
When the meat is falling apart and the spuds look velvety, add another oxo cube (if you think it needs it), more herbs, a generous pinch of salt and pepper, and another dab of tomato puree. Finally, add a handful or two of frozen peas and leave for 10 mins until the peas are done.
Remove stew from the heat, ladle generously, and serve with crusty bread or something similar. Enjoy :)
what time I’d dinner missus
I’ll bring the butter
ding dong !!!! ;)
my phone is melting like me
# living in an oven
copied, pasted, emailed to myself, and given a gold star!
you are the queen, yourself and Imelda May
That’s a fierce compliment Harry.
but not carrots.
Sweet corn? in a Sheppard’s pie? :/
Oddly enough, yes – with peas and carrots too.
But not with turnip. That’s an abomination.
a leak is nice for a wee bit of flavour
keeps the gout at bay too
I’m actually speechless!!!
Coddle is bloody gorgeous. I have been feasting on Polish zurek soup from Maxela in Finglas recently.
Oh Zurek! That should have been an Irish cuisine, we dropped the ball there. Did you chop the hard boiled egg into it when hot..yumyumpigsbum
Also try the gherkin soup if you see it, delicious!
So is Pierogi/Bigos/Borscht/Golabki…all good hearty eats for the coming months.
– “Knock knock”.
-“Irish stew who?”
-“Irish stew in the name of the law”.
I eat Map
I’d murder either of those too actually
actual murder every last coddled drop
Maybe it’s the food photography that lets it down but traditional Irish grub is great – what’s wrong with you sneering diners?? I was invited to cook Irish food for two International Food Fairs recently – one vegetarian / sustainable food and one meat & veg – and the boxty, cottage pie, Guinness beef stew, soda bread were really applauded as great tum-fillers for physical workers and those on low incomes. It’s not the prettiest of foods but hey, if you’re saving for a mortgage with Bank of Ireland wha?!