TV cooking host and blogger David “Old Fat Guy” Farrell shares his experience of Irish cuisine. And brings you two recipes – Make Irish Sausage or Bake some Potato Bread.
Engage the timeless nature of a hearty stove top beef stew. This recipe may be cooked a little differently from how the Irish of old would have done it, but it certainly is still as deliciously rustic. Because a true classic never fades. Nor fails to deliver.
The local love for Irish bacon is not just about taste, it’s far more deep-rooted than that. The Hallowed Hog long ago became embedded in the soul of the Irish, shameful though He may be..
This recipe shows the flexible nature of traditional Irish dishes. We may be shot for saying so, but Coddle is a kind of a 'makey-uppey' one-pot dish, aimed at using up whatever is on hand. The mainstays are: potatoes, sausages, bacon, and onions.
There was a once-upon-a-time when cooking liver was the done thing. But we're not talking back in the days of St. Patrick here. Beef liver, lamb liver, pork liver, even goat liver were up until recently all highly desirable foods...
Liver and onions is as old-fashioned as it gets, and in truth is simply straight-up farmer firepower. Fried up for your pleasure and propulsion. This liver recipe is even these days a common main on fair Erin’s Isle. And with good reason.