Feasta-Feile means feast in Gaelic. Growing up in an Irish American household, I was never a fan of St. Patrick's Day, growing up with alcoholics was always problematic on this holiday and I thought the whole, "wearing of the green" kinda silly. I've never been a fan of cabbage so, no recipes for that here. Rather than find recipes for Black and White puddings, i simply provided links if you would like to explore further. I've eaten both and found myself very thankful i grew up in America. On the other hand, I find Irish history absolutely fascinating. A cautionary tale of colonialism, empire and yes, class warfare and a strong argument for separation of church and state that's still being played out.
What's For Dinner is a community diary that is published every Saturday night at 4:30PDT/7:30EDT We share recipes, anecdotes and leave politics at the door (usually)What for dinner at your house?
CORNED BEEF HASH
2-3 Tbsp unsalted butter
1 medium onion, finely chopped (about 1 cup)
2-3 cups finely chopped, cooked corned beef
2-3 cups chopped cooked potatoes, preferably Yukon gold
Salt and pepper
Chopped fresh parsley
1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, add salt to taste.
Serve with fried or poached eggs.
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
2 tbsp vegetable oil
2 medium onions, thinly sliced
4 oz/115g piece salty back bacon, weight after the rind removed
6 fat, traditional pork sausages
2 carrots, peeled and finely sliced
8 oz/250g white potatoes, finely sliced
Salt and pepper
2 cups/500 ml rich beef st(i;m guessing it's broth, but i could be wrong)
Heat the oven to 425°F/220 °C/ gas 7
In a large frying pan or skillet, heat the oil, add the onions and cook on a medium heat for about 4 minutes. Cut the bacon piece into ½"/1 cm cubes. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the onion and bacon.
Raise the heat and stirring constantly, cook until the sausages start to brown taking care not to burn the onions.
In a heat proof casserole, place a layer of the onion, bacon and sausage mixture followed by the layer of sliced carrots and then a layer of potato. Season with salt and pepper. Repeat the layering until used up, finishing with a layer of potato.
Carefully pour over the stock. Cover with a lid or a double layer of aluminium foil. Place in the centre of the oven and cook for 45 minutes. Take a peek to make sure the coddle isn't drying out (if necessary top up with a little boiling water but don't flood the stew). Lower the heat to 350°F/175°C/gas 4 and cook for a further 30 minutes until bubbling and the potatoes are cooked through.
Remove from the oven and rest for 10 minutes before serving. Serve with Irish Soda Bread to soak up all the lovely juices.
3-1/2 cups all-purpose flour
1/2 cup sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups (16 ounces) sour cream
3/4 cup raisins
In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
Spoon into a greased 9-in. springform pan. Bake at 350° for 40-45 or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm. Yield: 1 loaf (12 wedges).
BLACK PUDDING (BLOOD SAUSAGE)