Irish eats: Serve up Dublin coddle, porter cake, more
With St. Patrick's Day right around the corner, you'll need some Irish recipes to spice up the festivities. Here to help is chef Rachel Allen, author of "Rachel's Irish Family Food." Make her Dublin coddle and porter cake with a freshly brewed batch of Irish coffee.
Makes 4 to 6 serving
- 12 ounces potato, peeled and cut into 3/4-inch cubes (more or less)
- 1 1/4 cups finely chopped onion
- 8 ounces breakfast sausages, each cut into 4 pieces
- 2 1/2 cups leftover bacon cooking liquid, chicken stock, or water
- Salt and freshly ground black pepper
- 3 1/2 ounces leftover boiled or fried bacon, torn or cut into 1/2- to 3/4-inch chunks (more or less)
- 1 tablespoon finely chopped fresh parsley
Put the potato, onion and sausages in a large saucepan and add the bacon cooking water. Add a little salt and pepper (but not too much if you're using bacon cooking water). Place over medium heat and bring to a boil, then simmer for about 30 minutes, until the potatoes are just tender. Add the cooked bacon and cook for another few minutes. Stir in the parsley, season to taste, and serve immediately.
If you don't have leftover boiled bacon, you can make this dish using fried slices (rashers) or cubes (lardoons) of bacon and chicken stock or, even, water.
Makes 10 to 12 servings
- 3 1/2 cups all-purpose (plain) flour
- 1 teaspoon grated or ground nutmeg
- 1 teaspoon pumpkin pie spice (mixed spice)
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup butter
- 1 cup packed light brown sugar
- 1 pound golden raisins (sultanas) or raisins or a mixture of both
- 3 ounces chopped candied peel
- 2 eggs
- 1 (12-ounce) bottle porter or stout
Preheat the oven to 350 degrees. Line the sides and bottom of an 8-inch high-sided round cake pan (the sides should be about 2 ¾ inches high) with waxed (greaseproof) paper. Sift the flour, nutmeg, spice, baking powder and salt into a bowl. Rub in the butter, then stir in the brown sugar, raisins and candied peel. Whisk the eggs in another bowl and add the porter. Pour into the dry ingredients and mix well. Pour into the prepared pan. Bake for about 2 hours. If the cake starts to brown too quickly on top, cover it with aluminum foil or waxed (greaseproof) paper after about 1 hour. The cake is done when a skewer inserted into the center comes out clean. Allow the cake to sit in the pan for about 20 minutes before turning it out and cooling it on a wire rack.
Make the cake a few days in advance of the celebratory event (it's perfect for St Patrick's Day) if you like, and it will improve even more!
Makes 1 serving
- 1 1/2 teaspoons brown sugar
- Hot coffee
- Softly whipped cream
Pour the whiskey into a cup and stir in the brown sugar. Top up with coffee, leaving a space of ½ inch from the rim of the cup to the top of the coffee, and stir to dissolve the sugar. Dip a spoon into hot or boiling water, then use that spoon to add the cream to the coffee — it will slide gently off the spoon.