Fifteens
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Crushed potato colcannon with bacon & poached eggs
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Fruit & spice soda bread
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Loin of bacon with colcannon butter sauce
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Slow-Cooked Corned Beef
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Smoked haddock & colcannon
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Irish Spiced Beef
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Guinness & honey glazed pork loin
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Rutabaga Pie
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Colcannon
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Traditional Irish Leek and Potato Soup
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Lamb Stew
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Black velvet baby cakes
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Celeriac & potato mash
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Easy Potato Rolls
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Boiled bacon with cabbage & carrots
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Black velvet
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Orange scented whiskey ‘soufflé’ pie
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Classic Irish stew
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Parsnip, potato & St Gall cheese gratin
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Slow-cooked Irish stew
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Irish soda bread
Recipe



Corned Beef & Cabbage

Yield:
Serves 6-8

Ingredients:

3 pounds corned beef
1 onion, chopped
1 1/2 cups water
1 14-oz. can chicken broth
4 carrots, chopped
1 head cabbage, broken apart

Preparation:

Rinse the corned beef and cut off excess fat.
Place the onion on the bottom of the slow cooker.
Place the corned beef on top of the onion.
Add water, chicken broth, carrots and cabbage.
Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.



Reuban Sandwich

Yield: 4 sandwiches
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes


Ingredients

8 slices rye bread
4 tablespoons unsalted butter, softened
Russian dressing (recipe follows)
1 pound sliced (or shredded) corned beef
1/2 pound (approximately 1 cup) sauerkraut, drained
8 slices Swiss cheese

Russian dressing:

1/2 cup mayo
3 tablespoons ketchup
1 tablespoon grated or finely chopped shallot
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1 to 2 teaspoons hot sauce
1/2 teaspoon sweet paprika
Salt and pepper to taste

Make the Russian dressing:
Stir all the ingredients in a medium size bowl. Reserve.

Assemble and grill the sandwiches:

Butter one side of each slice of bread. On the other (unbuttered) side, generously spread Russian dressing.
On half of bread slices, add corned beef and top with sauerkraut and cheese slices (2 per sandwich). Add more sauce, if desired. Top each sandwich with remaining bread slice, dressing side down.
Preheat a large skillet or panini press, over medium-high heat. Place sandwiches in pan, working in batches if needed, and grill each sandwich for approximately 3 minutes per side or until the bread is golden brown and the cheese is fully melted.
Cut each sandwich in half (for that classic deli look) and serve immediately!

Two more classic recipes. Coddle is a stew from Dublin, Boxty is a potato cake, even culchies know


1. Coddle - https://en.m.wikipedia.org/wiki/Coddle

2. Boxty - https://en.m.wikipedia.org/wiki/Boxty

Yeah, I saw them but had to choose, there are literally thousands.
Plus, there are recipes from hundreds of sources on Pinterest.

Larsi, do you eat traditional foods from Wales and Scotland much?
What are the most common Celtic heritage foods?
Plus, being so close in proximity to Poland do you eat traditional Polish foods?

My dad & mom used to listen to old polish polkas and we would have polish meals that day but I can't recall the foods she used to make on that specific day. I suspect something to do with Polish sausage and sauerkraut?
I know this is an Irish thread but if you know the name of some traditional polish foods, I would love to check out those recipes.

Depending on where you live, Polish dishes are quite similar to German dishes. But both countries seem to be mad about sausages

Not quite familiar with Welsh and Scottish dishes though ... bar Haggis



I find this site here easy enough to follow, they have stuff from all over the world: https://www.tasteofhome.com/collection/german-recipes/

original Irish stew?

.....So My Nutritionist Said to Me :
The More Color the Recipes,,
The More Healthier it is !

this is often true

haven't had coddle in so long, now I'll be having it for supper
cheers

Put a wee bit of white wine in it. Don't ask me why, but it tastes gorgeous

Don't be outing my nan like that

her secret recipe for everything is white wine

Sometimes, you need red wine. For beef and lamb dishes, for example. Chicken, pork and seafood needs white wine though

lamb can go well with white wine you just have to cook it differently but it's absolutely bliss

Go on, fill us in

marinate your choice of leg or what have you of lamb, marinate it in white wine and various other spices, for a few hours OR overnight, when done marinating pat dry and roast!

I suppose, some rosemary, thyme and bay leaf go into the marinade?

whatever you want as long as it tastes good