Someone Needs A Coddle

at

No, Mammy.

*pushes away plate*

FIGHT

Irish cuisine (Wikipedia)

Update:

At least it has a healtNOMNOMNOMNNOM

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31 thoughts on “Someone Needs A Coddle”

    2. mildred st. meadowlark

      I love stew.

      I love a slow cooked beef brisket stew with loads of spuds and all the proper veg.

      1. Harry Molloy

        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

        1. mildred st. meadowlark

          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 :)

          5. Harry Molloy

            copied, pasted, emailed to myself, and given a gold star!

            you are the queen, yourself and Imelda May

    1. mildred st. meadowlark

      Oddly enough, yes – with peas and carrots too.

      But not with turnip. That’s an abomination.

  6. Capitan Alatriste

    Coddle is bloody gorgeous. I have been feasting on Polish zurek soup from Maxela in Finglas recently.

    1. Boj

      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.

  7. Gorev Mahagut

    – “Knock knock”.
    -“Who’s there?”
    -“Irish stew”.
    -“Irish stew who?”
    -“Irish stew in the name of the law”.

    Ahem.

  9. Spaghetti Hoop

    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?!

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