Eat Me! I'm Irish!
This post is in no way meant to malign corned beef and cabbage, which is actually really good when made properly. But it's always nice to try something new. Last year the Beef Braised in Guinness went over well. This year we are here to bring you even more Irishy goodness.
Irish coddle, also known as Dublin Coddle is a pork-based stew with - surprise - potatoes! This recipe is a combination of various versions from Irish Country Cooking, Family Cooking with Chef Mom, and from my brooder from anooder mooder, Eamonn. His mother Ina would leave the stew cooking for days, and add potatoes in batches so they would thicken the stew and also provide texture. Eamonn says, "You're s'posed to have it ready for when yer man comes home from the pub." Don't even get me started.
Although trifle is traditionally English, it has been borrowed by the Irish. Some people add sherry, jam, gelatine, and whatever is in the cupboard at the moment. This is my mother's version. I find pudding is too bland, and custard is too runny, so a combination of the two is just right. If you can't find Bird's custard in the import shop or at Cost Plus, you can make your own custard; it is more authentic. But we're willing to take the short-cut here. We can't spend all day in the kitchen. We've got to get to the pub!
Recipes after the jump!