Molly MacRae: Top of the morning to you! I’m pleased as a leprechaun to welcome Lisa Q. Mathews back to the kitchen today. Readers, you’re in for a treat.
Lisa: Happy-Almost-St.-Paddy’s, Everyone! A huge thank you
to Molly MacRae and all the brilliant authors at Mystery Lover’s Kitchen for allowing
inviting me back to share another Irish recipe with you. I’m thrilled this year
to celebrate both St. Patrick’s Day (my favorite holiday!) and the publication
of my second book in the Irish Bed & Breakfast Mysteries, BURIED IN
SHAMROCKS.
The Buckley House, the Irish-themed B&B run by my sleuth
Kate Buckley’s family in touristy Shamrock, MA, receives higher guest ratings for
charm and coziness than cuisine. But Kate’s mom Eileen, a character based on my
late Irish mother-in-law who raised a rowdy clan of 5 boys and 2 girls, is a
pro at throwing delicious meals together in a pinch with whatever ingredients
she has in the pantry. A favorite old-school Irish dish? The simple coddle: filling
and tasty (especially on a windy spring day), and perfect for an easy Paddy’s
Day dinner! Here’s the very versatile recipe—and a wee treat for a festive
dessert!
St. Patrick’s Day Coddle
Ingredients
1 lb. sausages (I was sadly unable to procure imported Irish
sausages this year)
8 oz streaky bacon
2 cups stock (ham or chicken) or water. Reserve the 2nd
cup for later. (I used 1 cup Guinness mixed with 1 cup water as my “stock.”)
3 large potatoes (or 5 medium)
2 medium-large onions
Salt and pepper
Fresh parsley (optional)
Directions
Serves 4-6
Prep by peeling and cutting the potatoes (in our house, this
is the job of the 2 youngest children skilled enough not to cut themselves) and
onions. Slice thickly, rounds preferred for easy layering.
Cut the bacon into 1” squares.
Bring half the stock to a covered boil in a medium or large
saucepan. I used a skillet and added a lid, but you can also use the deeper
Dutch oven, which allows for more layers.
Add the sausages (whole) and bacon. Simmer (covered) for
about 5 mins. Remove the sausages and bacon to a platter and save the liquid.
Cut each sausage into 4-6 pieces on the plate.
Assemble a layer of potatoes in the skillet or saucepan of
stock, followed by a layer of onions and half the sausages and bacon.
Repeat the process (until you run out of ingredients or room),
finishing with a layer of potatoes. (I ran out of potatoes, so I just added a
few on top).
Pour reserved stock over the layers and add salt and pepper.
You can throw in some parsley (it may wilt a bit during simmering; its main job
is adding a bit of color) and your preferred seasonings.
Cover and simmer gently for about an hour. (Pretty much
set-it-and-forget-it, but I checked midway and gave things a stir so the
potatoes on the bottom didn’t stick).
Add more seasoning to taste and serve extra-hot!
NOTE: I added the aforementioned parsley and some nice green lettuce for “green”—and also a store-bought Irish soda bread, which was surprisingly delicious (I couldn’t get my usual mix from Ireland this year). It probably helped that I popped the whole loaf of bread into the oven to toast, with a generous slathering of Kerrygold on top. Everything is better with pure Irish butter, the secret to all Irish cooking. (One of my characters even used it for the butter sculpture at the Great Shamrock Fair in BURIED IN SHAMROCKS, but please note that it melts more quickly due to its higher fat content than most American butters!)
As also mentioned, the coddle is quite filling. You won’t
always be offered a sweet dessert after a true Irish meal, unless it’s a dinner
party or special occasion, but here’s a treat idea to add to your Paddy’s
celebration:
Strawberries & Whipped Cream with Green Fairy Dust
Ingredients
Strawberries
1 C heavy whipping cream
2 T confectioner’s sugar
1 t vanilla
Optional: 2 T Baileys (I used Emmets, which is economical
and tastes basically the same—one of my mom-in-law’s secrets)
Sprinkling of green crystal sugar
Directions
Serves about 6
Hull and slice the desired number of strawberries. Place in
individual bowls.
Whip the cream, sugar, and vanilla together for about 5
minutes, until the cream is perky. Then stir in the Baileys if you’re using it,
dollop the cream over the berries in each bowl, and sprinkle the fairy dust.
NOTE 1: Sure, you can use Cool Whip instead of fresh whipped
cream. (Shhh!)
NOTE 2: You may detect a few Hershey kisses in the photo (I couldn’t get Irish Cadbury Buttons this year) in honor of Kate’s cop brother Frank. He pops sweets all day long and often leaves a tell-tale trail of wrappers, which drives Kate crazy.
May the pages always rise to meet you and the spirit of St. Patrick be with you and yours year-round.
Sláinte!
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Readers, what is your go-to meal or treat in a pinch?
GIVEAWAY: One signed paperback of BURIED IN SHAMROCKS with
swag—and maybe a tiny leprechaun stowaway, too! NOTE: Lisa is happy to
substitute Book 1 in the Irish Bed & Breakfast Mysteries, THE JIG IS UP (set
during St. Patrick’s Week)—Winner’s Choice!
Open to U.S. and Canadian readers. A winner will be chosen from the comments, at random, at about noon on St. Patrick's Day (3/17). Remember to leave your email address. May the luck of the Irish be with you!
Buy link BURIED IN SHAMROCKS is available in hardcover, paperback,
ebook, and audio
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About the Author:
Lisa Q. Mathews began her publishing career as an editor of Nancy Drew books. She also wrote for popular kids’ series such as Mary-Kate and Ashley and the Lizzie McGuire Mysteries. She now writes lighthearted mysteries for grownups with strong female characters and plenty of family, including the Irish Bed & Breakfast Mysteries and the Ladies Smythe & Westin. Lisa lives in New England. The “Q” in her name stands for “Quinn.”
Facebook: https://www.facebook.com/LisaQMathewsAuthor
Instagram: https://www.instagram.com/lisaqmathews/
Goodreads: https://www.goodreads.com/author/show/14418623.Lisa_Q_Mathews
Blog: https://chicksonthecase.com/
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