irish cuisine

A light sponge covers sweet and tender apples in this favorite dessert that is usually served with hot egg custard.

Eve’s Pudding

For the base

Granny Smith apples (5 medium apples)

sugar (add extra if apples are very tart)

lemon juice

For the topping:

butter (1 stick)

sugar

eggs

cake flour

baking powder

salt

milk

Preheat oven to 350°F/180°C/Gasmark 4.

Grease a 2 litre ovenproof dish with a little bit of butter.

Peel, core and slice the apples. Layer the apples in the base of the prepared dish, sprinkling the sugar between each layer. Drizzle with lemon juice if using. Set aside.

Cream the butter and sugar together on high speed using an electric mixer until a pale yellow colour.

Add one egg and the vanilla essence, if using, with a spoon of flour and mix together at medium speed. Add the other egg and a spoon of flour, then mix until combined.

Reduce the mixer speed to low and start adding the flour spoon by spoon.

Add the milk a tablespoon at a time to give a soft, dropping batter consistency.

Spread the sponge batter over the apples. Bake in the pre-heated oven for 40 minutes until golden brown.

Allow to cool slightly before serving. Best served warm with custard sauce or whipped cream.

https://content.jwplatform.com/videos/31Q3gnAt.mp4

Eve's Pudding is a baked sponge and apple pudding served with hot egg custard.

Eve's Pudding

Your family is going to love my twist on this Irish Classic.  My Dublin Coddle made with chicken sausage is a hearty simple dish that can easily be adapted with your favorite sausage.

Dublin Coddle with Chicken Sausage

bacon

chicken sausage (or your favorite sausage)

onions (thick sliced)

garlic (fine dice)

carrots (rough cut)

parsley (fine dice)

potatoes (cut in large chunks)

thyme (fresh -chopped (dry thyme can be used))

sea salt (to taste)

black pepper (to taste)

chicken broth (low sodium or regular)

Guinness (chicken broth can be substituted)

Preheat oven to 350 degrees.

Place bacon in an oven-proof skillet or Dutch oven and cook over medium-high heat until the bacon is well cooked and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate until needed.Drain any excess oil from the pan.

Add the sausages to the skillet and sear for 3 to 4 minutes on both sides.  When the sausages have good color, turn off the stove and remove them from the skillet.

After removing the sausage, deglaze the pan with the Guinness (or chicken stock), scraping all the tasty bits off the bottom of the pan.

With the pan off the burner add the sliced onions and garlic to the bottom of the skillet. Season with half of the sea salt, black pepper, thyme and parsley.

Add the chicken sausage and chicken stock to the pan.

Add a layer of potatoes, carrots and bacon on top of the sausages. Add the remaining seasonings, cover the pot and place it in a 350 degree preheated oven for 1 hour and 15 minutes.Potatoes should be fork tender.

Carefully remove the pot from the oven and serve the Coddle with crusty bread.

One of Ireland&#039;s classic dishes is Cottage Pie. Also, known as Shepherd&#039;s Pie there are as many recipes for this hearty and filling dish as there are Irish Grandmothers!  This is my version of a recipe that was shared with me while visiting Killarney, Ireland.

Easy Cottage Pie

olive oil

onion (chopped)

ground beef (or ground lamb)

parsley (chopped - fresh or dried)

rosemary (chopped - fresh or dried)

thyme (chopped - fresh or dried)

sea salt

black pepper

Worcestershire sauce

garlic (minced)

all-purpose flour

tomato paste

carrots (diced - fresh or frozen)

peas (frozen

Guinness (If you're not a fan of Guinness, you can substitute red wine

beef broth

potatoes (peeled and

butter

cream cheese

cheddar cheese (shredded)

tsp sea salt

½ tsp black pepper (to taste)

tsp parsley (chopped (garnish))

Preheat the oven to 400 degrees F / 200 degrees C

Add the olive oil to a large frying pan over medium heat. Add the chopped onion and saute for 5 minutes. allowing the onion to fully cook.

Add the minced garlic and continue to saute for an additional minute.

Add the diced carrots and cook for 2-3 minutes until slightly softened.

Add the ground beef and cook for 8-10 minutes or beef is nicely browned. Stir as needed and break up the pieces using a spoon or wire whisk.

Add the Guinness to deglaze the pan and scrape all the tasty bits off the bottom of the pan.

Add the flour, mixing well with the ingredients. Allow to cook for 2 minutes, to get the raw flavor out of the flour.

Add the tomato paste, beef broth, Worcestershire sauce, rosemary, thyme,  sea salt and black pepper.  Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced.

Add in the peas and remove from the heat.

Beef Mixture

Bring potatoes to a boil in a large pot with salted water.

Cook until the potatoes are tender. Drain the potatoes and return them to the hot pot over low heat. This will remove any excess water from the potatoes.

Add the butter to the pan and using a potato masher, mash the butter into the potatoes.

Using a fork whip the egg yolk with the milk.

Add milk/egg mixture and cream cheese to the potatoes and mix until well combined.  Use a potato masher or wire whisk to mix.

Season with sea salt, black pepper to taste.

Add 1 cup of cheddar cheese to the potatoes, folding it into the mixture.

Mashed Potatoes

Transfer the meat filling into a 9-inch by 9-inch baking dish. Spread the mixture evenly in the pan.*You can also make individual servings in smaller baking dishes.  This is how we would have made it in the restaurant.

Spoon the mashed potatoes on top of the beef mixture. Using a spatula even out the potatoes.

Bake for 20 minutes.

Carefully remove the cottage pie from the oven and sprinkle ¼ cup of shredded cheddar and the chopped parsley on top of the potatoes.Return to the oven and continue to bake for 10 minutes.

Let sit for 10-15 minutes before serving

Assembly

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646153929/aihg7gwbtdkkwyubfe18.mp4

Cottage Pie is made with ground beef and has been a staple in Irish households for generations.  Your family will love this classic Irish dish, comfort food at its best.

Irish Cottage Pie aka Shepherd's Pie

A quick and traditional Irish soda bread made with plain flour, baking soda and buttermilk. No yeast required – the loaf comes together in minutes, scores a classic cross, and bakes to a golden crust with a tender crumb. Perfect for breakfast, tea, or as a side with soup.

How to make Traditional Irish Soda Bread with Darina Allen

450 g Plain All-Purpose Flour

Salt

tsp Baking Soda (Irish Bread Soda)

Buttermilk

Preheat Oven

Set the oven to 230 °C (450 °F) and allow it to fully pre‑heat before you begin mixing.

Measure Dry Ingredients

Weigh 450 g plain flour into a large mixing bowl. Add ½ tsp salt and 1 tsp baking soda. Level off the baking soda with a straight edge.

Combine Dry Ingredients

Stir the flour, salt and baking soda together with your fingers until the soda is evenly distributed throughout the flour.

Add Buttermilk and Form Dough

Make a well in the centre of the dry mixture, pour in the 400 ml buttermilk in one go and, using a wooden spoon, stir in a full circular motion from the centre outwards until a soft, slightly sticky dough forms.

Shape the Loaf

Generously flour a clean work surface. Turn the dough out, lightly flour your hands and gently pat the dough into a round about 1½ inches (3.5 cm) thick. Tidy the edges so the loaf has a neat shape.

Score and Prick

Sprinkle a little flour over the top, then cut a deep cross about 2 inches (5 cm) across the centre. Finally, prick the four corners of the loaf with a fork to let the “fairies” out.

Bake

Place the loaf on a baking sheet or pre‑heated cast‑iron skillet and bake for 30‑35 minutes, or until the crust is golden and the bottom sounds hollow when tapped.

Cool

Remove the bread from the oven and transfer to a wire rack. Cool for at least 10 minutes before slicing so the crumb sets.

https://www.youtube.com/watch?v=p450gWjSKTc

Ballymaloe Cookery School

Top 4 irish cuisine recipes from across the web

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Eve’s Pudding

Dublin Coddle with Chicken Sausage

Easy Cottage Pie

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Top 4 irish cuisine recipes from across the web

The most viewed irish cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eve’s Pudding

Dublin Coddle with Chicken Sausage

Easy Cottage Pie

How to make Traditional Irish Soda ...

The most viewed irish cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine