Contrary to popular belief, corned beef and cabbage is not traditional Irish fare. But when the Irish came to America, they found that their beloved bacon was rather dear, while corned beef was a cheaper alternative. This dish is a truly beautiful, all Irish, alternative to the corned beef supper. This uses a whole piece of bacon, rather than slices. You may need to special order this from your butchers.
This is another very old recipe from my very old Irish recipe book. Although nettles are not as commonly eaten in Ireland today, this weed saved many a family during the famine. Make sure to wear gloves when handling nettles, and use only the leaves, discarding the stems and stingers. Bear in mind that the "sting" cooks out entirely!
As far as organ meat goes, heart is probably some of the most tame you can try. When I first had this, I honestly thought it was an elk roast, or perhaps moose. It was that good! Bear in mind that it is a very low-fat cut, so over cooking will dry it out quickly. This is one I have made a few times for a Sunday roast. When I didn't tell people what it was, they assumed it was just a beef or venison roast!
Add some color to your breakfast with this simple hash recipe. It comes out red!
Classic Irish comfort food. This potato and sausage (called "rashers" by the Irish) was a favorite of author Jonathan Swift. It's no Lilliputian meal, though, not with 2 pounds of meat and 2 pounds of potatoes.
This is quick and easy comfort food, a meal in a bowl that is ideal for cold winter evenings. If you can't find an Irish bacon, you can use diced ham instead.