pip wrote:Well hurling means something completly different in Ireland than in the states .
Here it means beating each other over the head with sticks while a lump of leather flies through the air
pip wrote:Heres a good ol Dublin recipe. Everyone knows about the Irish stew but its nothing compared to a proper Dublin Coddle.
Grew up with this stuff.
You can throw it together on a monday and keep it in the pot til friday eating it each day. And it gets a better flavour day by day.
Its a proper winter warmer food.
This will produce eight decent servings. You can get a big pot and do twice as much. German sausages can work but good ol Dennys are the best
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
1-1/2 pounds pork sausage
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and Pepper and stuff
Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid.
Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a Pint of Guinness or a bit of Whiskey
As another vegetarian, I agree.shegallivants wrote:Vegetarian here, so no meat and more meat recipes from me
For a fuss-free, one-pot meal, I strongly recommend soups. You can make your own stock and freeze it, which, mostly for one, will last ages. And soups can feed you for a few days. I shall go dig up some of my favourite soup recipes for you, MC Curried carrot is a particular favourite, as is old cucumber soup.
I love pastas, which can be ridiculously simple and filling, and I cook that all the time, but they say your childhood meals are the last memories that can be taken from you, and I find that sometimes, only Asian food can do it for me.
Some noodles in miso soup (Just some kombu and miso paste, easy peasy!) or some garlic fried rice, claypot vegetables, tofu in sweet chili sauce or eggplant curry and enoki mushrooms with sesame oil, and you have a very happy shegs! Best thing- none of these even require recipes. I feel that asian cooking is unlike when I rustle up other cuisines, in that it's very instinctive.
chris.ph wrote:i was a chef in a passed life if you need any tips mc pm me and i will try to sort you out
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