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- Meat and poultry
Ask your butcher for some crubeens (pigs' trotters/feet) and try this simple, Asian-inspired recipe for pickling them! Your guests will squeal with delight! Please note: you will need two sterilised 1-litre jars with tight lids.
26 people made this
- 6 pigs' feet
- 2 fresh red chillies
- 2 tablespoons salt
- 450ml (16 fl oz) wine vinegar
MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min
- In a large stainless steel pot, place pig's feet and enough water to cover. Boil for 2 or 3 hours or until tender; drain. Rinse in hot water to remove excess fat. Remove as many bones as you can.
- Put 1 chilli and 3 trotters in each one litre jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.
For best results, wait for at least 3 days before trying them.
Eat cold, or crisp skin under grill and serve with mustard.
Reviews & ratingsAverage global rating:(25)
Reviews in English (24)
i don't remember a time when i tasted a foot of a pig more delicious. might i suggest enhancing this family favourite by creating a "pig-in-the-blanket" with the pickled pig foot. i recommend using wholemeal bread as the "blanket." it is simple and delicious, and the wholemeal cuts down on the carbs (vs. regular white bread).-15 Sep 2008
Just like in the shop bought ones-15 Sep 2008
You cant tell the difference between the shop bouhgt ones. REALLY!!!!!!!!!!!!!!!!!!!!!!!!!!!-15 Sep 2008
© Denzil Green
Pig’s Feet are the feet, with ankles attached, from pigs. Counting the fore and hind trotters, there are four in all on a pig. The rear ones are meatier.
Pig’s Feet have a lot of thick skin and connective tissue which slow cooking both renders and makes very tender. If not cooked long enough, the connective tissue will remain as gristle.
Pig’s Feet give off a lot of gelatine as they cook, as the connective tissue in them renders. The gelatine gives a good set to meat pies. Consequently, Pig’s Feet are good to toss into a stew, as the gelatine in them will thicken it. When boiled, the stock they were boiled in will be gelatinous afterward, but it usually needs to be reduced to make a firm jelly.
Many of the pigs feet available for sale in the UK get exported to Europe, particularly France and Spain.
Soul Food or Irish Twist for your Pig’s Feet
There are many ways to serve pig’s feet, including: boiled, pickled, jellied, or barbequed. MCCN is presenting you with two ways to pig-out with pig feet. First see the recipe for southern style pig’s feet to satisfy the spicy soul food yearning. It’s a staple in many a southerner or African-American’s New Year’s Day dinner celebration. Secondly, we have an Irish recipe commonly called Crubeens. It’s a braised pig’s feet (trotters) dish generally eaten by our Irish friends right out of the hand. It’s usually consumed after coming from a night at the pub.
Recipe for Southern Style Pig Feet
- 8 -10 pig’s feet , washed throughly
- 1 bay leaf
- 3/4 cup white vinegar
- 2 onions , chopped
- 2 bell peppers , chopped
- 2 celery ribs , chopped
- 1 tablespoon salt
- 1/2 tablespoon Accent seasoning (optional)
- 1 tablespoon black pepper
Wash pig’s feet thoroughly in warm water. Place all ingredients in large pot or dutch oven. Add water to cover pigs feet. Boil until tender. Add more water if necessary.
Crubeen (Pig’s Feet) Recipe
- 6 pig’s trotters (from the hind legs)
- 1 onion stuck with 6 cloves
- 1 carrot
- 1 bay leaf
- 12 peppercorns
- 1 bunch parsley
- 1 sprig thyme
Combine pig’s feet, onion, carrot, bay leaf, peppercorns, salt, parsley, and thyme in a heavy pot or Dutch oven and pour in water to barely cover all. Gently bring contents to a boil. Reduce heat and simmer for at least 3 hours.
Pig’s Trotters in Ginger and Sweetened Vinegar 豬腳薑醋
This traditional Chinese dish conveys a mystical message even in Chinese community, as it’s often cooked for women post-labour. In fact, it’s a dish that everyone, including men, can enjoy, and needless to have a fear of embarrassment. Many Chinese yumcha restaurants offer this dish with a very pricey tag. The pig’s trotters (aka pork knuckles) are so moist, tender and succulent after the slow cooking in the tasty sweetened black vinegar. The natural collagen of pig’s trotters is very good for our health too. Both of my daughter and hubby especially like the hard boiled eggs that soaked in the tasty sauce. They can finish one after another. What I have to do is to make sure they don’t over eat.
Every family has its own version of this dish. The recipe I posted here is adapted from my mother-in-law’s cooking. She used to cook this dish for her daughter and every daughter-in-laws in her family, including me of course. Lucky me, I could learn from her in person during my travel back to Hong Kong. Hope you’d enjoy this dish as much as I do. A side note, my MIL only uses the Pat Chun Sweetened Vinegar（百珍甜醋）, because she loves its taste the most and doesn’t need to blend it any other kind of vinegar.
Trotters in Ginger and Sweetened Vinegar (Printable recipe)
By Christine's Recipes
Prep time: 30 mins
Cook time: 120mins
- 730 gm pork trotter (pork hocks/pork knuckles)
- 200 gm ginger, old or young
- 2 bottles (600ml each) sweetened black vinegar (I used Pat Chun sweetened vinegar)
- 6 eggs
- Peel the ginger. Cut into smaller pieces if it’s too large. Lightly bruise the ginger with the broad side of a cleaver or chef’s knife. Cook over low heat on a wok or fry pan without any oil. (This cooking method is called “white wok” (白鑊) in Chinese, that means frying without any oil.) By doing so, help the ginger dries up the water inside as much as possible. Make sure not to burn the ginger though. When the ginger looks dry, add a bit of oil, fry the ginger until aromatic. Set aside.
- Use a large clay pot or a casserole (Don’t use cast iron or metal ones though, not suitable for cooking vinegar.) Pour in the vinegar. Cook over medium heat and bring it to boil. Add the ginger. When it boils again, reduce heat to low and simmer for another 10 minutes. Remove from heat and let cool completely. Cover and store at a cool and shady place, the vinegar and ginger will keep longer. Or place in a fridge, let the ginger absorb the flavour. You need to cook the ginger vinegar and bring it to a boil once a week, then let cool. If the vinegar is not polluted, it could last for 4 to 5 weeks, long enough to sustain for consuming during confinement period.
- Rinse and clean the pork trotters/hocks, remove any hairs if any. Blanch in boiling water for about 20 minutes to remove any impurities and blood. Drain well. Set aside.
- Remove ginger vinegar from fridge. Place at room temperature for a while. Then cook and bring it to a boil. Add the pig’s trotters. When it boils, reduce heat and simmer for about 1 hour, or until the pork becomes tender.
- While cooking the pork, prepare hard boiled eggs: Place eggs and water in a saucepan, the water should cover the eggs. Turn on the heat, cook the eggs on medium heat and bring to boil. Reduce heat and simmer for 6 minutes. Drain out the eggs with a slotted spoon and immediately transfer to a bowl of very cold water. Leave to cool completely. Shell the eggs.
- Transfer the eggs to the ginger vinegar. When it boils again. Turn off the heat. Let the eggs soak in the vinegar until turned brown on surface. Done. Serve hot.
- The amount of ginger used here was quite small compared to an ordinary confinement one as I just cooked this to ease our craving. You could adjust the amount of ginger and pork to your preference. It’s very flexible.
- Make sure the vinegar cover all the ingredients, so get a clay pot or casserole in the right size.
- The traditional way of making this confinement dish for women is to use old ginger. That said, old ginger is good for helping women to expel wind from abdomen and get speedy recovery from giving birth. However, the woody, fiberous texture of old ginger is quite tough, not an enjoyment to eat for some people. Thus, if you don’t cook it as a confinement dish, just like me, use young ginger. You’ll enjoy the less hot taste and tender texture of young ginger more.
- from Tastes of Home from Table for 2 or More
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.
Ulster Regional Recipes
Ulster is the ancient province in the north-east region of Ireland (six of the old nine counties of Ulster form Northern Ireland) and these are a collection of local and regional recipes handed down within families who have lived and worked in the Ulster area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
IRISH STEW (ULSTER)
2 lb (1Kg) scrag end or spare ribs of mutton, 1 pig’s kidney, 3 lb (1.4 Kg) potatoes, 1 lb (500g) onions, salt, pepper.
Wash the meat in cold water and remove all skin and extra fat. Cut into pieces. Skin the kidney and slice it. Cover meat and kidney with water in a pan and bring to the boil. Add plenty of salt and pepper. Skim of fat. Peel and slice onions and potatoes. Add half the potatoes to the stew and all the onions. Cover with remaining potatoes. Add boiling water to cover and simmer for 2 1/2 hours tightly covered.
This is a very traditional potato dish in Ireland, particularly in the northern counties, and especially in Ulster.
1 ½ lbs (750g) freshly cooked hot mashed potatoes, 4 tablespoons melted butter, 10 spring onions / scallions (or 2 leeks), cooked in 1/2 cup (120ml) milk, salt and pepper
Cook the chopped spring onions, green part as well as white, in the milk drain but reserve the milk. Mash the hot potatoes, season to taste and then add the spring onion, Beat well together and add enough of the reserved hot milk to make the dish creamy and smooth. Put into a deep warmed dish, make a well in the centre and pour the hot melted butter into it. The dry potato is dipped into the well of butter when serving. Variations …
Champ can also be made with chopped parsley, chives, young nettle tops and freshly cooked young green peas. When using peas, they are kept whole and added last. For a supper dish, scrambled eggs are often served in the well in the centre. An attractive dish sprinkled with chopped parsley.
Choose some very big potatoes and peel them before boiling in the usual way. Cut a generous handful of chives into small pieces, add salt to taste. When the potatoes are sufficiently tender, drain, and pound thoroughly with a potato masher, after adding the chives and salt. Heat some milk to boiling point, pour over all, and stir well. Lift each helping on to a plate, make a well in the centre, and add a chunk of butter. Then lift each spoonful round the outer edge of the champ, dip it in the melted butter to eat.
(Rhodymenia palmata.) A reddish-brown seaweed found on all coasts of Ireland. Also called dillisk and dillesk. It is sold dried and to cook it the dulse must be soaked for 3 hours in cold water, then simmered in milk for the same time with a knob of butter and pepper. It can be added to mashed potatoes for Dulse Champ and goes with all meats or fish.
Two dozen (12) of the later spring onion. The ones which are almost too coarse to use any other way are best for this dish. Crop the onions into small lengths and simmer in milk until tender. Meanwhile, boil or steam a good dish of potatoes. When cooked, mash them with a little milk. Strain the onions and add these to the potatoes, mixing well. Serve very hot. Add a large piece of butter to each plate of stelk after serving. Chives may be used instead of spring onions.
Geese ready for Michaelmas Day (29th Sept) are around 10 b in weight and tender…. potato is traditional Irish stuffing for goose.
10 lb (4.5 Kg) goose, goose giblets cooked in salted water.
For the Stuffing: 11/2 lb (750g) cooked potato, liver of goose, 1 medium chopped onion, 1/2 cup (100g) diced bacon, 1 tablespoon chopped parsley, 1 teaspoon chopped sage, salt and pepper
Mix all the stuffing ingredients together and highly season. Put the stuffing in the body of the bird and secure the vent. Put the bird into a roasting pan with 1 cup of the goose giblets stock. Cover the bird with foil and roast in a hot oven (200C – 400F – gas 5) for the first half-hour then lower the heat (180C – 350F – gas 4) and cook for 20 minutes to the pound (40 minutes to the Kilo). Baste at least twice during the cooking adding another cup of stock if running dry. To allow the skin to crisp up, remove the foil for the last 15 minutes of cooking.
Onion sauce was always served with goose in the 18th and 19th centuries. Cook the onions in half milk and half water with a slice of turnip to draw out the strength. When cooked, mash the soft onions with a knob of butter, pinch of nutmeg, pepper, salt and beat until smooth. A little cream was sometimes used to finish.
2 quarts (2.2 Litres or 4 pints) fresh cockles, 1 1/2 oz (45g) butter, 2 pints (1.2 Litres) cockle liquid, 1 pint (600ml) milk, 1-2 ribs chopped celery, 1 oz (30g) flour, chopped parsley, pepper, salt.
Boil the cockles in plenty of water until they open. Strain the liquid, shell the cockles, Heat the butter, and stir in the flour. Gradually add the two pints of liquid and the milk, stirring all the while. Add the celery, salt and pepper. Simmer for 30 minutes. Add cockles and parsley and simmer a few minutes longer.
4 dozen (48) cockles, 2 tablespoons chopped parsley, 2 heaped tablespoons butter, 1/2 cup (100g) chopped celery (optional), 2 heaped tablespoons flour, 2 pints (1.2 Litres or 4 cups) cockle stock, 1 pint (600ml or 2 cups) milk, salt and pepper, juice of 1 lemon
Scrub the cockles well to get rid of sand and grit. Then put them into a large saucepan with preferably sea water or salt water to cover. When the water is brought to the boil and the shells have opened up, do not continue cooking. Remove shells from the liquid to cool and when cool enough to handle remove cockles out of their shells. Melt the butter in a saucepan, stir in the flour, then add the strained cockle juice and milk, stirring all the time until it is smoothly blended. Put in the chopped parsley, celery and seasoning and cook for 10 minutes. Finally add the cockles, heat and serve with a little lemon juice on each portion.
The ingredients and method are the same as for ‘boiled cockles’ (recipe above), just add a little grated onion, put in a shallow pie tin, and then cover with a short-crust pastry crust, which is baked in the oven for 30 minutes and served hot.
BOXTY (or BROXTY)
Peel and wash large potatoes, grate them into a basin, drain lightly, and to each cupful of grated potatoes add 1 level teaspoonful salt, 1/2 cupful flour and enough milk to make a fairly stiff batter. Leave to stand for 1 hour, then fry like pancakes in bacon dripping. Serve hot with butter.
As with potato bread, the potatoes were mashed, salt added, and enough flour worked in to make a pliable dough. The dough was then divided. One half was rolled into a round on a floured board. On this round apples were sliced and sprinkled with sugar. The other round was then rolled out and used as a covering for the round covered with apples. The edges were then sealed and the cake was put on a heated griddle and allowed to cook slowly and evenly over the open fire. When cooked on one side it was turned and cooked on the other side. Give a few more turns to ensure the apples are properly cooked. Serve warm spread with butter.
1/2 pint (300ml or 1 cup) buttermilk, 2 teaspoon bicarbonate powder (or baking powder), 10 oz (280g or 2 1/2 cups) flour, pinch of salt
Dissolve the bicarbonate in two tablespoons of buttermilk then mix the flour into the rest of the buttermilk until a soft dough is formed. Add a good pinch of salt and bicarbonate and mix very well. Turn out on to a floured board or table, roll lightly and cut into 2 inch (5cm) rounds making 12 scones. Put on to a lightly greased baking sheet and bake in a hot oven (200C – 400F – gas 5) for 15 minutes. Split in half and serve hot with butter.
PICKLED or SOUSED HERRINGS / MACKEREL
2 herring per person, 1 teaspoon pickling spice, 2 bay leaves, vinegar and water to cover, 1 large sliced onion for 8 fish, salt and pepper
Clean the fish and remove the heads and tails. It is not necessary to fillet the herring. Rub a little salt into the skin and lay them in an oven-proof dish. Add the bay leaves, pickling spice, the thinly sliced onion and barely cover the fish with a mixture of half vinegar and half water. Cover with a lid or aluminium foil and bake in a moderate oven (150C – 300F – gas 3) for 30 -40 minutes. Leave to get cold in the liquid. They are also served cold with a little of the tangy liquid poured over. Also for mackerel.
YEASTED FRUIT LOAF
2 oz (60g) yeast, 2 eggs, 1/2 pt (300ml or 1 cup) warm potato water or water, 2 tablespoons lukewarm mashed potatoes, 8 level tablespoons sugar, 1lb 5 oz (640g or 5 1/4 cups) approx un-sifted flour 1/4 lb (125g or 1/2 cup) butter, 5 oz (140g or 1 cup) seedless raisins, 1 teaspoon salt.
This makes two loaves for tin size 9 in (23cm) by 5 in (13cm) and 3 in 7.5cm) high. Omit the fruit if a plain loaf is preferred.
Cream the yeast in the warm potato water: then add the mashed potatoes. 2 tablespoons sugar and 1 cup (115g or or 4 oz) flour. Mix well until it is smooth, cover with a cloth and leave to rise in a warm place for about 30 minutes. Stir again then add the rest of the sugar and another cup of flour. Beat until smooth. Now add the beaten eggs and the butter. Put in the raisins, the remaining flour and the salt and mix to make a soft dough. Knead for about 5 minutes then put into a greased bowl turning once. Cover over again as before and leave for 1 hour. With the knuckles, punch it down and leave for 5 minutes. Divide into two and shape to size of tines the put into the greased tins, cover and leave in a warm place until it has doubled in bulk, about 35-40 minutes. Bake in a moderate to hot oven (180C – 350F – gas 4) for 50-60 minutes. Test with a skewer if in doubt. When properly cooked, the loaf will have a hollow sound when tapped at the bottom.
CHOCOLATE SANDWICH CAKE
This chocolate cake is unusual in that it contains mashed potato. This makes the cake hold the moisture and so prevents becoming dry, it also gives the cake a close texture and substantial body.
6 oz (170g or 1 1/2 cups) self raising flour, 6 oz (170g or 2/3 cup) caster sugar
2 oz (60g) plain chocolate melted or 4 level tablespoons cocoa powder, 3 oz (85g or 1/3 cup) cooked mashed potato, 4 oz (115g or 1/2 cup) butter, 4 tablespoons milk, 2 eggs.
Cream the butter and sugar with the mashed potato, then add the melted chocolate or cocoa. Add the beaten eggs alternately with the flour and the salt. Finally pour in the milk, mixing well to make a soft dropping consistency.
Well grease two 8 inch (20cm) sandwich tins and divide the mixture equally between them. Cook in a moderate oven (200C – 400F – gas 6) for 25 – 30 minutes. The top will be firm and springy to the touch when it is cooked. Let the cakes cool for a few minutes, then turn out on to a wire rack. The two sides are sandwiched together with whipped cream or chocolate icing.
COD’S ROE RAMKINS
This Cod’s roe recipe comes from the turn of the century and is a very traditional breakfast dish in Ireland. The cooked roe is cut into half-inch slices and fried on both sides in bacon fat. It is delicious eaten with rashers of bacon for breakfast but with a salad makes a light dish for luncheon. To cook the roe, wrap it in a piece of cheesecloth and put into warmed salted water in a pan. Cook very gently – the water should no more than just bubble – for at least 30 minutes. When cooked remove from pan and let it get cold. With the outer membrane left on the roe keeps moist but it is removed before using.
1/2 lb (250g) cooked cod’s roe, 1/4 cup (60ml) of cream, 2 cups (200g) loosely packed fresh breadcrumbs, 2 eggs separated, 1 tablespoon chopped parsley, a pinch of mace, salt and pepper.
Serves 4. Mash the roe and mix with breadcrumbs, mace and seasonings. Add the parsley, lemon juice and the beaten egg yolks mixed with the cream. Leave for 10 minutes until the breadcrumbs have absorbed all the moisture. Then add the stiffly beaten egg whites. Put either into individual greased dishes or one big one and bake in a hot oven (200C – 400F – gas 5) for about 15 minutes for the small individual ones and 30 minutes for the large one or until they have puffed up and are golden brown.
PORK OR LAMB CISTE
This is a traditional Irish dish – a ciste is a large disc of ‘dumpling’ or ‘doughboy’ used as a pie crust.
6 pork or lamb chops trimmed of fat but bones left in. 3 pork kidneys or 1/2 lb (250g) pig’s liver or lamb equivalent. 2 medium onions, 1 large sliced carrot, 1 pt (600ml or 2cups) approx stock or water, 1 tablespoon chopped parsley, 1 tablespoon chopped thyme, 1 bay leaf, salt and pepper
For the Ciste
8 oz (225g or 2 cups) flour, 4 oz (115g or 1 cup) grated suet, 1/2 cup (100g) sultanas (for pork only),1/2 cup (120ml) approx milk for mixing, 1 teaspoon baking powder, 1/2 teaspoon salt.
Put the prepared chops around the inside edge of a medium sized saucepan with the bone ends sticking up and the chopped kidney or liver, sliced carrot, onions and herbs in the centre. Season well and add enough water or stock to barely cover the vegetables etc in the middle. Put the lid on and simmer gently for about 30 minutes. Then taste and adjust seasoning if needed. During the simmering time make the ciste by mixing the flour, suet, baking powder and salt to a stiffish dough with the milk. It should be the consistency of pastry so add a little more milk if it seems to thick.
Put on to a floured board and gently roll out to the size of the top of the saucepan. It is then pressed down to meet the stew and if using lamb, the bones should be pressed through it. Cover with a tight lid but to allow for rising, see that the dough does not come to within an inch (2.5cm) of the top. Cook over a gentle heat for 1 – 1 1/2 hours. It is served by loosening the ciste with a knife run around the edge, then cutting into six wedges. These are placed around a deep dish and the stew is ladled into the middle. Each portion should consist of a wedge of ciste, a chop, kidney or liver and vegetables. If the chops are very small the quantity should be doubled. If preferred, Ciste can be cooked in a moderate oven for the same length of time.
1 lb (500g) tripe, 1 lb (500g) onions, 1 pint (600ml or 2 cups) milk, 2 slices lean ham or bacon, 2 tablespoons cornflour, 2 tablespoons chopped parsley, breadcrumbs, salt and pepper
Prepare the tripe, then cut into 2 inch (5cm) pieces together with the ham. Peel and slice the onions and combine with the tripe, ham and milk. Season well, cover with a lid and simmer gently for around 2 hours. It can be cooked in a slow oven for the same amount of time. Dissolve the cornflour in a tablespoon of water, add to pan and let it boil up, stirring all the time. Add the chopped parsley 5 minutes before serving, sprinkle the breadcrumbs on top and brown gently under the grill.
Cruibin is Irish for a pig’s trotters – this is a very traditional dish, but it also sometimes spelt and pronounced as ‘crubeens’. Note: the hind feet are the true cruibins, having more meat than the front feet. They are sold by many butchers already pickled but not cooked.
12 pickled pig’s trotters, 1 large carrot, 1 large onion, small bunch of mixed parsley and thyme, 1 bay leaf, water to cover, salt and pepper.
Put all ingredients into a large saucepan, bring to the boil then simmer for about 2 to 2 1/2 hours. They can be eaten warm from the pot or cold when the liquid forms a thick jelly. Served with soda bread and stout.
MODERN METHOD: Take the meat from the bones after splitting the foot down the middle. Roll the meat in beaten egg mixed with dry mustard powder (1 teaspoon mustard for 2 eggs) and dip in breadcrumbs. Delicious fried in bacon fat on all sides or heated under a moderate grill. Allow two per person.
SAUCE FOR TRIPE, TONGUE, PIGS TROTTERS (CRUIBINS) OR CALF’S HEAD
1 teaspoon each of brown sugar, dry mustard and freshly ground black pepper mixed together and added to 1 tablespoon garlic vinegar. When well blended it is stirred into 1/2 pint (300ml or 1 cup) melted butter.
SAUCE FOR ROAST LAMB (VEAL OR PORK)
1 tablespoon capers, 6 filleted anchovies, 1 tablespoon dry mustard, 3 hard boiled egg yolks, 1 tablespoon chopped parsley, 1/2 pint (300ml or 1 cup) gravy from roast lamb or same of melted butter, 2 tablespoons olive oil, 1 chopped shallot, pinch of cayenne pepper.
Pound together the capers and parsley, then add the mashed egg yolks and mustard, When well mixed, add the anchovies, well mashed and stir in the oil, vinegar, cayenne and finely chopped shallot. When well pounded in a mortar, stir it into the hot gravy or melted butter and serve with roast lamb, chops or cutlets. It is also good with veal or pork in which case use the appropriate juices or melted butter. It is served hot and makes approx. 2 cups (400ml).
20 Traditional Irish Foods and Dishes to Try on St. Patrick's Day
When you think about traditional Irish food, the first thing that probably comes to mind is corned beef and cabbage. But it turns out corned beef is not among the Emerald Isle's national dishes, says David McKane, the executive chef of Kilkea Castle in county Kildare.
"The connection with St. Patrick's Day specifically originates as part of Irish-American culture, and is often part of celebrations in North America," he says. This might lead you to wonder then: What do people who live in Ireland eat on March 17?
As culinary historian Regina Sexton told Irish Times, defining "Irish cuisine" can be a difficult endeavor. "We don&rsquot seem to have a culture of food that is based around cooking, the enjoyment of food and the production of signature dishes that are automatically associated with the country, and therein lies the problem of trying to define an Irish food culture," she said. Rather, it's more about the high quality of ingredients such as meats, potatoes, and cabbages.
The coastal region of Galway, for example, is known for cinnamon-coated Irish potato candy that complements a heavy stew, as well as berry fool (a sweet, airy custard) and excellent oysters. Galway even hosts an international oyster and seafood festival, the oldest oyster festival in the world.
Still, there are plenty of distinctly Irish recipes that have long been staples of the culture&mdashfrom soda bread to a seriously tasty trifle. Whether you're looking to celebrate your heritage or host a super authentic St. Patrick's Day party, we asked Irish chefs to share all the traditional foods and snacks to know. We hope you enjoy potatoes in their many forms.
Traditionally, Irish bacon, a lean, smoked pork loin similar to Canadian bacon, was the most ubiquitous meat on the table in Ireland, namely because it was cheap, says McKane. But when Irish immigration to the United States exploded, immigrants found the cost of pork in this country to be prohibitively expensive, so they began cooking beef instead. As a result, bacon and cabbage is technically the more traditional Irish dish corned beef and cabbage is the Irish-American variant.
Irish soda bread is a quick bread made without yeast. It rises, because, when combined, baking soda and buttermilk act as a leavening agent. According to The Complete Irish Pub Cookbook, the bread is usually scored with a cross to help it rise. Irish folklore says this also helps ward off evil and let the fairies out.
An easy and flexible meal that's commonly considered the national dish of Ireland, says Amy Lawless, an Irish American and co-owner of The Dearborn in Chicago. Though generally made with mutton, onions, carrots, celery, and potatoes, Irish stew can also be created with beef or chicken, she explains.
Irish coffee isn't your average cup of Joe. It's a cocktail that's made with a strong hot coffee, Irish Whiskey like Jameson, and sugar, says Amy Lawless. The whole thing gets topped with a thick head of whipped cream.
Of course, corned beef and cabbage still pops up on many a dinner table come St. Patrick's Day. According to The Complete Irish Pub Cookbook, traditionally, the brining liquid included is Saltpeter&mdasha bactericide that helps produce that ultra-pigmented pink color. This is one dish you're going to have to plan ahead for: To properly brine the meat, you need to give yourself at least a week.
A staple side dish on many Irish tables during the winter, this comfort food is a mixture of braised white cabbage and creamy mashed potatoes, says Joe Scully, an Irish chef and owner of Chestnut and Corner Kitchen in Asheville, North Carolina.
Also known as pigs feet, crubeens are generally fried and eaten by hand, though they can also be braised, says Scully.
Like Irish stew, Irish seafood chowder is a very adaptable dish that contains a variety of seafood like salmon, trout, and shellfish, as well as vegetables like celery and potatoes, says Scully.
Similar to a latke, Irish boxty is a potato pancake you make by mixing grated potatoes into mashed potatoes before frying like a patty, says Scully. Though some consider it to be among the stranger Irish dishes, it's actually a very versatile side.
Ireland is globally renowned for its smoked salmon, says McKane. It's served all day long and can be found everywhere from breakfast buffets, to Afternoon Tea, to dinner.
This type of beef is native to the island of Ireland, says McKane. It's regarded for its sweet and slightly nutty taste.
This everyday comfort food is essentially a way to disguise leftovers, says Scully. The layered casserole is simple: The previous night's stew is topped with mashed potatoes, then baked.
Black pudding&mdashor blood sausage&mdashis typically served at breakfast, but can be enjoyed throughout the day, says Scully.
This classic is a real smorgasbord that generally includes fried rashers (thin slices of bacon), fried sausages, fried eggs, fried tomatoes, fried mushrooms, white and black pudding, baked beans, and toast, says Clodagh Lawless, an Irish American and co-owner of The Dearborn.
This layered dessert traditionally contains custard, sherry- or fruit juice-soaked sponge cake or lady fingers, fruits, jam, and whipped cream, says Amy Lawless.
Ireland is primarily known for more earthy food options, but it's actually a haven of great mollusks, specifically on the coast of Galway.
&ldquoThe oyster, not the potato, should be the symbol of Irish food," Bloomberg reported in 2018. That article describes the native "flat oysters" as "gamy." The difference between them and Pacific oysters is like "a double IPA compared with Bud Light."
Not dissimilar to boxty, farls are a kind of baked potato bread served for breakfast, per The Guardian. They're typically made by combining potatoes, butter, flour, and baking powder, with the dough being cut into four symmetrical pieces ("farl" means "fourths" in Gaelic).
Per Allrecipes.com, farls can even be made with leftover mashed potatoes, which work well because of their lightness.
The berry fool is a delicious treat and a testament to Europe as a whole&ndashwhile it's popular in England and Ireland, its name may come from the French verb "fouler," meaning "to crush," though that has been disputed. This feathery fruit dessert can be made with nearly any kind of berry, and involves mashing them and combining them with chilled heavy cream for a refreshing dish.
This Irish sweet bread is typically associated with Halloween. Similar to the plastic baby that often comes in Mardi Gras king cakes, a ring is generally placed within the barmbrack and the person who finds it is said to have good luck.
An effective comfort meal, Irish coddle combines sausage (and sometimes bacon) with potatoes and gravy. The whole thing is then slow-cooked, giving it a consistency similar to Irish stew. It's a perfect, hearty winter dinner.
Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters.  They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat.  In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called Patitas de Cerdo. Sometimes potatoes or butternut are added. Chef Marco Pierre White has long served trotters at his restaurants,  based on the original recipe of mentor Pierre Koffmann.  In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pigs' trotters. 
Following the late-2000s financial crisis, there has been a boom in popularity of pigs' trotters in the United Kingdom as a revival in cheap meat recipes occurred.  In 2008, British supermarket Waitrose reintroduced trotters to its stores,  and found that they quickly became popular.  In 2009, Pierre Koffmann set up a pop-up restaurant, and found that diners ate an entire month's stock of 500 pigs' trotters in less than a week. 
In Norwegian tradition, pigs feet are salted and boiled and served as syltelabb. This is a pre-Christmas dish because the pig was slaughtered before Christmas, and everything was used. Today syltelabb is for enthusiasts. 
List of Recipes by Category
Syllabub from the Cow (Windsor Syllabub)
A Pair of Cold Crubeens
Iced Lemonade, Heightened with Marsala
Under False Colours
XI. In the Galley and the Hold: Useful Receipts, Notes, and Substitutions
Forcemeat for Raised Pies
Calf's Foot Jelly
Hot Water Paste for Raised Pies
Converting to Metric
Fahrenheit and Celsius Equivalents
About the Real St. Nick
Saint Nicholas of Myra is the primary inspiration for the Christian figure of Sinterklaas. He was a 4th century Greek Christian bishop of Myra (now Demre) in Lycia, a province of the Byzantine Anatolia, now in Turkey. Nicholas was famous for his generous gifts to the poor, in particular presenting the three impoverished daughters of a pious Christian with dowries so that they would not have to become prostitutes.  He was very religious from an early age and devoted his life entirely to Christianity. In continental Europe (more precisely the Netherlands, Belgium, Austria and Germany) he is usually portrayed as a bearded bishop in canonical robes.
Monica Rides Again
Last year I decided to make Christmas cake according to Monica Sheridan’s recipe, which I remembered from my childhood. A comment from a reader got me curious about her other Christmas recipes and I got out my dog-eared copy of My Irish Cook Book to look up how to make a traditional plum pudding. Fatal mistake! Instead of cracking eggs and and soaking fruit I have been chuckling over the book and insisting that Robert listens as I read bits out loud.
I have already posted about Monica’s Kitchen and the delights it contains. The audience for that book was the modern Irish home cook (assumed to be female) of the 1960s. Written for the American market, My Irish Cook Book focusses on traditional Irish foods and recipes. The emphasis is on fresh ingredients and fairly simple cooking methods – the kind of thing we call Slow Food nowadays. But because it’s about Irish food it is also an extended piece of nostalgia, replete with dewy-eyed memories of her childhood and her trademark stories and trenchant wit.
Monica’s great-grandmother’s kitchen would have looked like this
The book starts with an essay on the cooking traditions of her family, from her great-grandmother cooking stews in a bastable oven over an open fire, to her grandmother (who actually had running water from a tap!) to her mother who continued to churn her own butter, cure her own bacon, bake her own bread and make the most outlandish hats with feathers purloined from the cock.
Her soup chapter begins thus:
The Geography we learn at school tells us that Ireland has a moderate climate, warmed by the Gulf Stream without any great variations of temperature either in summer or winter. This is a flagrant piece of Celtic exaggeration…
You wouldn’t be long in Ireland before realising that soup is an essential part of our daily fare. Like whiskey it is our internal central heating, raising the temperature of the body and thawing out the gastric juices so that they will be receptive to the delights that are to follow. Remember, in Ireland, except in the cities, domestic central heating is still a rarity (we are a credulous people and believe what we read in the geography books). We need soup to warm us.
This chapter includes instructions for making a Nettle Tonic. This essentially involves boiling a pound of young nettles in water. Strain and drink a tumblerful, hot or cold, first thing in the morning. Guaranteed to put roses in your cheeks and a glint in your eye. Not pleasant, of course, but you must suffer to be beautiful.
This is the same pre-feminist era woman of Monica’s Kitchen: she gives the following directions for serving steak and fried onions. Carve the steak by cutting it in thick slices along the grain of the meat. Give a good slice of the fillet to your most important male guest (all men are knowledgeable about steak – all that expense-account eating, I’m sure) and never you mind about his wife. The chances are she is so delighted to be away from her own kitchen stove she won’t mind what she gets.
Seen at Cork’s English Market
There are lots of recipes for offal, and indeed as children we ate lots of organ meats – although I drew the line at tripe and my mother finally relented after an epic battle of wills. Kidneys, tongue, liver, sweetbreads, heads, brains, cheeks…all get a look in.
Some Cork specialties get special attention, like Skirts and Bodices. Bodices are pickled spareribs because they are like the boned bodices our grandmothers wore and skirts are the fluted trimmings that are cut away from the pork steak. Drisheens sound, er, appetising: They are made from sheep’s blood. In appearance they resemble a blown-up bicycle tyre, but they have a wonderful texture, like baked egg custard. Serve with butter, she recommends, flavoured with tansy. Crubeens, meanwhile, are pigs’ trotters. Crubeens should always be eaten with your fingers. They lose half of their magic if you attack them with a refined knife and fork. You will need a bath afterwards, of course, but their sweet savour is well worth the extra ablution.
From the Cork City website – a true Cork delicacy
She finishes the pork section with the following: I will tell you an interesting thing about ham. The true ham epicure will always look for the left ham of a pig. It is considered more tender and delicate. You see, the pig scratches himself with the right leg and consequently exercises it far more. So now you know!
There are many recipes for poultry, some of which involve boiling the fowl, or, in the case of Uncle George’s Turkey, injecting cream into the breast with a syringe. Chickens, of course, must be young – a digression is called for: Describing a woman of certain age, my mother would often say, “She wouldn’t tear in the plucking” (young birds have very delicate skin that breaks easily with inept plucking) or, “A chicken of her age wouldn’t fall off the roost.” Mother had a tongue that would clip a hedge.
Monica in 1968, from the Australian Womens’ Weekly
When Monica talks about a soufflé (although she doesn’t provide a recipe) she says, it should rise gradually, like a careful civil servant, consolidating its position on the way up. She devotes five pages to talking about soda bread before she even gets to a recipe for it. But that recipe is one I used often, when I lived in Canada, before the days of the internet opened up a world of online recipes. I can attest that it’s a good one.
But, like Monica, I digress – my intention was to give her recipe for plum pudding. Alas, it is hardly a recipe – little more than a list of ingredients followed by instructions to mix it all together, put into greased pudding dishes, and boil for 5 hours. Like many of her recipes, it calls for booze – in this case a glass of whiskey (she has a whole chapter on ‘Drink’). So instead of detailing how to make the plum pudding I will leave you with her approach to serving it.
The most exciting thing about a plum pudding is the presentation. To capture the spirit of Christmas it must come to the table lapped in blue flames – and this can be quite tricky with the weak quality of booze nowadays. When I was young we always doused the pudding in poteen and you got a flame that would singe the rafters. To make sure of a good flame it is most important to warm the spirit (cheap brandy is better than whiskey) before pouring it over the pudding.
If you want to make a spectacular entrance to the dining-room with the flaming pudding held on high, this is what you do. Scoop out a hole in the top of the pudding and place half and empty upturned eggshell in the hole. Fill the shell with warmed brandy, ignite and move the dish to spill out the spirit as you enter the dining-room.*
Brenda Costigan’s mother’s plum pudding
In preparing this post I looked up lots of plum pudding recipes, then decided to buy one from my favourite market stall. But if you really want to make a traditional Irish one, Brenda Costigan’s mother’s recipe, from the Independent, looks like a wonderful, rich, boozy pudding that would have done Monica proud.
*Disclaimer: Roaringwater Journal will not be responsible for house fires caused by following these directions.