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Dublin Coddle
1 pound sliced bacon
2 pounds pure pork sausage links
bacon fat or vegetable oil
2 large onions sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley (chopped for garnish)
Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley.


HERB DUMPLING STEW
2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions 2 carrots, chopped in large pieces
4 potatoes (chopped)
2 tomatoes (peeled and chopped)
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs (tied with a string)
2 1/2 cups beef broth Dumplings
Salt and pepper to taste
Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings.
During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.
Irish Roast Pork W/Potato Stuffing
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water stuffing
salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish.
Place meat along edges of dish.Cover loosely with foil and bake 1 hour at 350 degrees (F).


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