Category Archives: DISHES

Dublin coddle

Dublin coddle

Dublin coddle is a simple dish that combines bacon and sausages, and is best accompanied by the crisp green vegetable, such as Brussel sprouts, broccoli or cabbage. It is comfort food of the highest degree; a hearty nutritious stew-like dish made from salty bacon, pork sausages and potatoes. The name comes from the long, slow simmering or ‘coddling’ of the dish. It has been suggested the popularity of coddle arose because it can be left simmering on the stove till the man comes in from the pub long after the wife had gone to bed. There are as many recipes for Dublin Coddle as there are bars in the city, and everyone’s mother has their own version which of course, is always the best. Dublin coddle was reputedly a favourite dish of Seán O’Casey and Jonathan Swift, and it appears in several Dublin literary references including the works of James Joyce.

Bucatini with aubergine

Bucatini with aubergine

Bucatini with aubergine are easy to make dish and great choice in summertime. The roasted peppers give a very interesting touch to the taste of this dish. In authentic Sicilian style, this pasta doesn’t have a thick heavy sauce that completely coats the pasta. Rather, the pasta is tossed lightly in olive oil and a mixture of roasted aubergine and bell pepper.

Flatbread with spicy lamb and tomato

Flatbread with spicy lamb and tomato

These flavoursome flatbread with spicy lamb and tomato make an ideal snack or appetizer. The thin crispy base is smeared with a layer of lightly spiced lamb and rolled into a cone with a fresh parsley, sumac and a squeeze of lemon. When buying lamb, choose the leanest cuts with firm, creamy-white fat (although fat colour alone should not be used as a reliable indicator of quality). Avoid cuts with excessive fat or with fat that looks crumbly, brittle and yellowish: this means the meat is old. The colour and flavour of the flesh will vary depending on where the sheep were raised. Look for pale-pink flesh in a very young lamb, to a light- or dark-red colour in an older animal. A good butcher is likely to stock a greater variety of cuts than your local supermarket, or you’ll be able to order exactly what you want.

Asparagus risotto

Asparagus risotto

This asparagus risotto is a good and simple staple to have in your recipe repertoire. Here’s a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results. Asparagus is best when grown and picked fresh. Regardless of whether you’re buying thin ‘sprue’ asparagus or extra-large ‘jumbo’ spears, always choose stems that are firm and lush, rather than dry and wrinkly. Avoid any stems that are discoloured, scarred or turning slimy at the tips. If you’re using whole spears, then make sure the buds are tightly furled. If you’re making soup, though, you could also use the cheaper, loose-tipped spears you sometimes find on market stalls. This dish can be served as the light lunch or diner, even with a fresh lettuce salad or baked potatoes.

Toasted ciabatta sandwich with basil vinaigrette

Toasted ciabatta sandwich with basil vinaigrette

This toasted ciabatta sandwich with basil vinaigrette is best after 24 hours of pressing, when the bread has absorbed the juices from the tomatoes but the filling is still fresh. However, the un-toasted sandwich will keep in the fridge for up to three days; the filling components hold up surprisingly well. Feel free to go wild with the filling; goat cheese, grilled sweet peppers, eggplant, and zucchini would all be superb additions.